TREATS ON THE BEACH Inspection – July 10, 2025

High Priority 3

#3High Priority22-45-4

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed with soap in handsink and set to air dry without sanitizing

#4High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**

Admin Complaint

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 44F, chicken salad 47F, provolone 45F. Sandwich cooler overnight. Door opened and closed frequently prior to inspection – smaller amounts have higher temps. Operator adjusted thermostat. **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#6Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Employee washing utensils in front handsink.

#7Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

#8Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mia

Basic 2

#1Basic16-07-4

Basic – Accumulation of debris in three-compartment sink. Residue

#2Basic36-62-4

Basic – Light not functioning. Walk in cooler

Florida Food Watch