RED GROUPER TAVERN Inspection – July 22, 2025

High Priority 1

#5High Priority22-41-4

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. Observed the chlorine solution for the dishmachine at 0ppm. The operator set up the three compartment sink. **Corrective Action Taken** **Warning**

Corrective Action TakenWarning

Intermediate 4

#6Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times in the prep area.

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in the prep area. **Repeat Violation**

Repeat Violation

#8Intermediate02C-08-5

Intermediate – Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed meatloaf not properly date marked. **Repeat Violation**

Repeat Violation

#9Intermediate27-17-4

Intermediate – Water pressure lacking at fixtures that require the use of water.

Basic 4

#1Basic16-21-4

Basic – Accumulation of debris on the top exterior of warewashing machine.

#2Basic25-06-4

Basic – Coffee/iced tea filters not stored inverted or protected from contamination. The operator properly stored the filters. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#3Basic24-18-4

Basic – Forks stored upright with the food-contact surface up in the 2-door salad cold holding unit.

#4Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler at the entrance to the cook line.

Florida Food Watch