4TH QUARTER BAR & GRILL Inspection – September 24, 2026

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. 0 ppm. **Warning**

Warning

Intermediate 5

#6Intermediate02C-03-5

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. Multiple items in walk-in.

#7Intermediate53A-03-7

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning**

Warning

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in.

#10Intermediate53B-05-5

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

Basic 4

#1Basic29-18-4

Basic – Drain cover(s) missing. Mop sink.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

#3Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit. White reachin across from cook line.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease. Sides of equipment on line and under equipment on line.

Florida Food Watch