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Licensee
Name:
JOHN'S PASS GRILLE
License Number:
SEA6218003
Rank:
Seating
License Expiration Date:
02/01/2024
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
111 BOARDWALK PLACE STE 203 MADEIRA BEACH, FL 33708
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
06/29/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
2
4
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle in flour bin, placement corrected **Corrected On-Site** **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator set up triple sink, chlorine 100ppm **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
2 live flies near ice machine **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp, grouper over fries, onion rings in walk-in freezer, order corrected **Corrected On-Site** **Warning**
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic butter in walk-in cooler prepared 6/9. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic butter in walk-in cooler prepared 6/9. **Warning**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No test kit for chlorine sanitizer **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
