GRAMPS BY THE SEA ON THE BAY Inspection – December 9, 2024

High Priority 1

#8High Priority22-49-4

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Manager changed chlorine bucket, final reading Dishwasher (Chlorine 50ppm). **Corrected On-Site**

Corrected On-Site

Intermediate 3

#9Intermediate01C-02-4

Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days.

#10Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed food residue inside hand washing sink at cook line.

#11Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Observed spray bottle at bar area not identified as its common name.

Basic 7

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Observed at cook line.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on top of reach in cooler at cook line.

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on container inside reach in cooler.

#4Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#5Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Observed at reach in cooler at cook line.

#6Basic08B-12-5

Basic – Stored food not covered. Observed cooked wings inside reach in cooler at cook line not covered.

#7Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of reach in cooler at cook line.

Florida Food Watch