BALLENISLES GRILLE & TERRACE ROOM Inspection – March 12, 2026

High Priority 1

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, sliced turkey (51F – Cold Holding); raw beef (45F – Cold Holding), not prepared or portioned today. Operator stated items held approximately 1-3 hours. Advised operator of cold holding parameters. Operator placed items into walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Corrective Action TakenRepeat ViolationAdmin Complaint

Intermediate 1

#5Intermediate01C-03-4

Intermediate – Clam/mussel/oyster tags not marked with last date served.

Basic 3

#1Basic01C-06-5

Basic – Clams/mussels/oysters removed from original container for long-term storage. Advised operator to keep tags with original package. Operator placed tag with product. **Corrected On-Site**

Corrected On-Site

#2Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler, partially thawed vacuum sealed fish. Advised operator of proper procedure for vacuum sealed fish. Operator removed fish from vacuum packaging and thawed under refrigeration. **Corrective Action Taken**

Corrective Action Taken

#3Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. At cook line, cutting boards with deep grooves , no longer cleanable.

Florida Food Watch