JACK’S ON THE BEACH BAR AND GRILLE Inspection – September 12, 2024

High Priority 1

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked sausage links 120F in buffet, advised to use time as public health.

Intermediate 5

#7Intermediate53A-02-7

Intermediate – Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**

Warning

#8Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

#9Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Warning

#10Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

#11Intermediate08B-15-4

Intermediate – Whole fruit displayed for self-service not wrapped and no utensils provided. -apples/pears **Corrected On-Site**

Corrected On-Site

Basic 5

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack on dry storage rack in back area

#2Basic36-17-5

Basic – Floor tiles in disrepair.

#3Basic14-69-4

Basic – Ice buildup in reach-in cooler. -marketplace refrigerator, vent up top

#4Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler.

#5Basic25-02-4

Basic – Unwrapped single-service utensils not presented so that only the handles are touched. -bulk plastic utensils piled into drawer out front, utensils not presented with handles

Florida Food Watch