SHORES GRILL AND BAR ICE CREAM SHOP Inspection – May 19, 2025

High Priority 1

#7High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. 3 bottles of chemicals stored on tray at handwashing sink.

Intermediate 4

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board not in use heavily soiled with food debris.

#9Intermediate53A-07-6

Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. **Warning**

Warning

#10Intermediate16-37-1

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

#11Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic 6

#1Basic21-05-5

Basic – Cloth used as a food-contact surface under coffee grinder.

#2Basic14-09-4

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

#3Basic08B-49-4

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on shelf in reach in cooler.

#4Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on food contact surface next to microwave and cookie oven.

#5Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop stored in standing water 68F.

#6Basic21-04-4

Basic – In-use wiping cloth/towel used under cutting board.

Florida Food Watch