SOUTHSHORE BAY LAGOON- HUB TRUCK Inspection – November 7, 2025

High Priority 2

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American Cheese 51 F- retemp 46F, raw beef 51 F, cut tomatoes 51 F- retemp 41 F in reach in cooler. Employee placed in reach in freezer at time of inspection. **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation

#5High Priority41-18-4

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink tested 3010 ppm lactic acid, employee remade tested 1875 ppm. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.

#7Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink temped 80 F, employee fixed hand wash sink temped 85 F. **Corrected On-Site**

Corrected On-Site

Basic 3

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.

#2Basic08B-38-4

Basic – Food stored on floor. Oil on floor.

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Tongs on fryer basket handle. Employee removed tongs at time of inspection. **Corrected On-Site**

Corrected On-Site

Florida Food Watch