CYPRESS COVE POOL BAR Inspection – July 14, 2026

High Priority 2

#3High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Turkey and ham temping between 46F-48F; per operator items were in reach in cooler overnight due to items being stacked above the pan line the top items were out of temperature while the ham and turkey below the pan line were 41F and below

Stop Sale

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey and ham temping between 46F-48F; per operator items were in reach in cooler overnight due to items being stacked above the pan line the top items were out of temperature while the ham and turkey below the pan line were 41F and below Sausage and turkey temping between 50F-53F per operator items were bought from walk in cooler and placed in reach in cooler less than 2 hours. Operator moved sausages to reach in freezer for temperature recovery **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#5Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink outside by ice machine and at bar. Operator replaced **Corrected On-Site**

Corrected On-Site

#6Intermediate27-02-4

Intermediate – Well water testing report/documentation is not available upon request.

Basic 2

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk in cooler

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Cutting boards throughout facility

Florida Food Watch