HARD ROCK HOTEL BANQUET KITCHEN Inspection – March 16, 2026

High Priority 2

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High Priority – Employee handled soiled dishes or utensils and then engaged in food preparation, handled clean dishes/equipment or utensils, without washing hands. -dishwasher pre washing soiled dishes prior to sorting clean dishes without washing hands between changing tasks.

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High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. -vacuum sealed beef short ribs

Stop Sale

Intermediate 2

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Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -sliced fresh mozzarella inside walk In cooler -pimento cheese

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Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic 3

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Basic – Employee with no beard guard/restraint while engaging in food preparation. -employee prepping vegetables

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Basic – Equipment and utensils not properly air-dried – wet nesting.

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Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.

Florida Food Watch