FINNS ISLAND STYLE GRUB 2 Inspection – September 8, 2026

High Priority 1

#3High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Two bags of white queso at 105F. Per operator, items were reheated and then left at room temperature for less than an hour. Operator was informed about needing to reheat item to 165F before hot holding at the time of inspection. **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#4Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to dry storage area.

#5Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook line at the time of inspection no proof of training.

#6Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Spray bottle with cleaning solution not labeled on the prep table in storage area. Operator labeled items appropriately at the time of inspection. **Corrected On-Site**

Corrected On-Site

Basic 2

#1Basic35A-06-4

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead flies on ceiling traps.

#2Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Handwashing sink next to dry storage area.

Florida Food Watch