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Sun On The Beach

Sun On The Beach
1753 Hwy A1A
Satellite Beach, FL 32937
(321)777-9483

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Emergency Closure Orders Since October 2008

Notice According to Florida Statute 509.035; an emergency closure is not a disciplinary action, but rather an action taken to mitigate conditions that pose an elevated risk to the health, safety or welfare of the public or the establishment's employees. The licensee is closed until the conditions are corrected. Examples of conditions warranting immediate closure include: lack of approved utilities or hot water, sewage backups or overflows, fire damage, pest infestation or inadequate refrigeration.

A 24-hour callback inspection will be performed after an emergency closure or emergency suspension of license. The establishment may reopen only when a division inspection shows that all critical violations that caused the suspension are corrected.


Sun On The Beach, Satellite Beach was ordered Closed on April 05, 2010 due to Rodent Activity and was allowed to Reopen on April 06, 2010

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5 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Sun On The Beach either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Sun On The Beach or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2007038575 - On August 28, 2007 Sun On The Beach, Satellite Beach was ordered to pay $750 for violations observed during its June 07, 2007 inspection.

Case Number: 4--2010019160 - On May 13, 2010 Sun On The Beach, Satellite Beach was ordered to pay $500 for violations observed during its April 05, 2010 inspection.

Case Number: 4--2012050768 - On January 04, 2013 Sun On The Beach, Satellite Beach was ordered to pay $200 for violations observed during its October 16, 2012 inspection.

Case Number: 4--2014006323 - On March 10, 2014 Sun On The Beach, Satellite Beach was ordered to pay $400 for violations observed during its January 10, 2014 inspection.

Case Number: 4--2014019787 - On June 04, 2014 Sun On The Beach, Satellite Beach was ordered to pay $0 for violations observed during its March 25, 2014 inspection.

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No (0) Food Misrepresentation Cases Since March 2006
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4 Food Service Inspections Since July 1, 2014
Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 5362538
Inspection Date: Monday, December 29, 2014
Inspection Number: 2435666
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 17
Number of High Priority Violations: 2
Number of Intermediate Violations: 6
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. There is debris in the light shields throughout
36-36-4 Basic.Ceiling tile missing. Kitchen
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on slicer **Corrected On-Site** **. Repeat Violation**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server with bracelet **. Repeat Violation**
33-17-4 Basic.Garbage can soiled. Kitchen
36-24-4 Basic.Hole in wall. Dish area
10-02-4 Basic.In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on Fryer handle**Corrected On-Site**
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. Coffee filters
36-25-4 Basic.Wall in disrepair. Dish area
35A-02-4 High Priority.Live, small flying insects in food preparation area. 1 fly
08A-01-4 High Priority.Raw animal food stored over cooked food. Raw shrimp over fries in upright freezer **Corrected On-Site**
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. Back of flat top **. Repeat Violation**
11-01-4 Intermediate.Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp. , Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus. Operator
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sausage in walk in **Corrected On-Site**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site** **. Repeat Violation**
31B-03-4 Intermediate.No soap provided at handwash sink. Server area
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Grits **Corrected On-Site**

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 5361980
Inspection Date: Monday, September 08, 2014
Inspection Number: 2404582
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 5361390
Inspection Date: Tuesday, July 08, 2014
Inspection Number: 2314086
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Admin. Complaint Callback Complied - Return visit resulting from an administrative complaint found violations to be corrected.
Total Number of Violations: 9
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. The shelf over gril is heavily soiled
36-33-4 Basic.Ceiling tile in disrepair. Ceiling tiles hanging in kitchen
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. There is an employee coffee on the slicer **Admin Complaint** **Corrected On-Site** **. Repeat Violation**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has a gold bracelet on **Admin Complaint** **Corrected On-Site**
23-09-4 Basic.Heavy buildup of ice in upright freezer
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour scoop has handle in the flour bin
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. There is heavy food debris under the gas stove burners
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Egg wash 56f
08A-20-4 High Priority.Raw animal foods not properly separated from each other in holding unit. There is raw chuck beef below chicken **Admin Complaint**
47-03-4 Observed electrical wiring in disrepair. For reporting purposes only. The meter boxes on the back of the building. Fire marshall sent a picture **Admin Complaint** **. Repeat Violation**

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 5298067
Inspection Date: Tuesday, July 08, 2014
Inspection Number: 2404582
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of High Priority Violations: 5
Number of Intermediate Violations: 5
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment soiled with accumulated grease. Ceiling is stained and greasy
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Grill is greasy on the cook line
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **. Repeat Violation**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist band
36-12-4 Basic.Floors is dirty in dry storage
10-02-4 Basic.In-use utensil not stored on a clean portion of food preparation or cooking equipment. Lid and ice scoop
21-27-4 Basic.Soiled cloths have clean utensils on them
14-07-4 Basic.There is pot lids on the floor in dry storage area
23-13-4 Basic.Walk-in freezer shelves soiled with encrusted food debris. Heavy buildup of freezer ice **. Repeat Violation**
03D-01-4 High Priority.Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sausage 85f. Reheated while on site cooked 5:30 - 9:30
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mexican cheese fresco 56f stored above the cooler line. Corrective action taken
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Batter 50f. Time form given numerous times **. Repeat Violation**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw steak over uncovered potato skins **. Repeat Violation**
03A-03-4 High Priority.Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs 45f. Time form filled out while on site. Corrective action taken
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. Wire shelves above grills
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
22-31-4 Intermediate.Non-pitting surface rust on food-contact equipment. Walk in shelves
41-21-4 Intermediate.Original container of toxic substance or chemical does not bear the manufacturer's label. Sanitizer bucket with Chlorine in it
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Romero

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 4999333
Inspection Date: Tuesday, March 25, 2014
Inspection Number: 2314086
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 44
Number of High Priority Violations: 10
Number of Intermediate Violations: 7
Number of Basic Violations: 27
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. The shelf over gril is heavily soiled
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. Front counter
25-14-4 Basic.Case of single-service articles stored on floor in kitchen. The 2 oz souflee cups are on the floor behind the water heater
08B-46-4 Basic.Case/container/bag of food stored on floor in dry storage area. There is flour bags on the dry storage area
36-33-4 Basic.Ceiling tile in disrepair. Ceiling tiles hanging in kitchen
36-45-4 Basic.Ceiling vents soiled with accumulated dust. Kitchen
36-03-4 Basic.Cove molding at floor/wall juncture broken/missing. Dish area
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom.
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. **Admin Complaint**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. There is an employee coffee on the slicer **Admin Complaint** **Corrected On-Site** **. Repeat Violation**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has a gold bracelet on **Admin Complaint** **Corrected On-Site**
36-22-4 Basic.Floor area(s) covered with standing water. Dish area
36-15-4 Basic.Food debris accumulated on kitchen floor.
08B-38-4 Basic.Food stored on floor. Pork rinds **Admin Complaint**
23-09-4 Basic.Heavy buildup of ice in upright freezer
10-20-4 Basic.In-use tongs stored on equipment door handle between uses.
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour scoop has handle in the flour bin
29-11-4 Basic.Leaking pipe at plumbing fixture. Dish prep sink
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Wait staff cooler
51-18-4 Basic.No copy of latest inspection report available.
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Sausage 73f
06-05-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in standing water. Sausage is in water at 73f
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. Waitress station **Admin Complaint** **. Repeat Violation**
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. There is heavy food debris under the gas stove burners
08B-13-4 Basic.Stored food not covered in walk-in cooler. Gravy in the walk in cooler uncovered
36-28-4 Basic.Wall soiled with accumulated grease. Rear door
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. The chlorine wiping cloth bucket is at 200ppmcl **Admin Complaint** **. Repeat Violation**
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Lemons were picked up by server with bare hands. Tongs were put in place
11-13-4 High Priority.Employee with infected sore/cut/burn/wound on hand or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Server with bandaid on wrist and the cook has a bandaid on his finger
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. Black flag
41-14-4 High Priority.Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. There is Black Flag is on the floor in the dry storage area
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Throughout. See temp list on body of inspection **Admin Complaint**
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Egg wash 56f
08A-20-4 High Priority.Raw animal foods not properly separated from each other in holding unit. There is raw chuck beef below chicken **Admin Complaint**
03A-19-4 High Priority.Raw fish cold held at greater than 41 degrees Fahrenheit. Salmon thawing 73f
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cracking raw eggs without changing gloves and proceeding to touch toast **. Repeat Violation**
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale form
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. The pork rind containers are dirty **Admin Complaint**
22-05-4 Intermediate.Cutting board(s) stained/soiled. Prep table **Admin Complaint** **. Repeat Violation**
22-27-4 Intermediate.Food-contact surfaces encrusted with grease and/or soil deposits. Tables soiled under cutting board **Admin Complaint**
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. Woman's room 74f water temp
22-28-4 Intermediate.Interior of reach-in freezer soiled with accumulation of food residue. Small white freezer **Admin Complaint**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Wait station
02D-02-4 Intermediate.Packaged food not labeled as specified by law. Flour and corn meal bulk items not labeled
47-03-4 Observed electrical wiring in disrepair. For reporting purposes only. The meter boxes on the back of the building. Fire marshall sent a picture **Admin Complaint** **. Repeat Violation**

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 5153873
Inspection Date: Friday, January 10, 2014
Inspection Number: 2314085
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 3
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
03A-04-4 High Priority.Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Whole shell eggs at 70f On 1/10 whole shell eggs 71f not time marked
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Whole shell eggs 70f, egg wash 70f not time marked. On 1/10 Stop sale on whole shell eggs on line
53A-01-4 Intermediate.Manager lacking proof of food manager certification. Mr. Black lost card. No proof of food card for kitchen manager Mr Black.

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 4999332
Inspection Date: Friday, November 08, 2013
Inspection Number: 2314085
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 28
Number of High Priority Violations: 8
Number of Intermediate Violations: 5
Number of Basic Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. There is a glass bowl in use as a scoop in the brown sugar
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. There is dirty vegetable container in the walk in
29-18-4 Basic.Drain cover(s) missing. Several covers in kitchen are missing
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Soda in prp area by mac and heese
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet on the cook
13-08-4 Basic.Employee wearing soiled apron. Cook
08B-38-4 Basic.Food stored on floor. There is flour bags on the floor in dry storage
33-17-4 Basic.Garbage can soiled. The 2 grey trash cans are dirty outside the ack door
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. There is a souflee cup in use as a scoop in grits
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
33-13-4 Basic.Nonbagged garbage in two large trash cans outside the rear door
08B-55-4 Basic.Raw fruits/vegetables not washed prior to cutting/shredding. **Corrected On-Site**
21-05-4 Basic.Soiled dry wiping cloth in use stored in pocket
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Corrected on site
21-10-4 Basic.Wiping cloth/towel used under cutting boardCorrected on site
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 86f reconstituted has browns
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Whole shell eggs and pooled eggs at 70f
08A-07-4 High Priority.Raw animal food not properly separated from ready-to-eat food in the walk in. There is cooked canadian bacon on the same shelf with the walk in cooler
08A-01-4 High Priority.Raw animal food stored over cooked food. There is raw trout over ready to eat cooked potatoes in walk in
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. There is raw chicken over milk containers
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. There is raw shrimp over ready to eat kiebasie in upright freezer. Containers are in non hermetically sealed containers
03A-04-4 High Priority.Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Whole shell eggs at 70f
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Whole shell eggs 70f, egg wash 70f not time marked.
22-05-4 Intermediate.Cutting board(s) stained/soiled. Yellow cutting board
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue. ,large box on the line is dirty
53A-01-4 Intermediate.Manager lacking proof of food manager certification. Mr. Black lost card.
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form was emailed to operator
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potatos
47-03-4 Observed electrical wiring in disrepair. For reporting purposes only. Fpl boxes

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 4678862
Inspection Date: Thursday, February 21, 2013
Inspection Number: 2199554
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
13-02-4 Basic.Employee with ineffective hair restraint while engaging in food preparation. Beard on a cook
14-11-4 Basic.Equipment in poor repair. The wait station sink cabinet is broken
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine.
29-11-4 Basic.Leaking pipe at plumbing fixture. Out side north wall
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Wait station
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Wait station
32-12-4 Basic.Covered waste receptacle not provided in women''s bathroom.
36-25-4 Basic.Wall in disrepair. At the wait station
36-36-4 Basic.Ceiling tile missing. At the front line 2 tiles

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 4873273
Inspection Date: Thursday, February 21, 2013
Inspection Number: 2199555
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 4792214
Inspection Date: Tuesday, October 16, 2012
Inspection Number: 2199555
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
1 3a. All potentially hazardous food shall be 41f or below. Observed 5 kinds of cheese at 60f over 4 hours. Cheese went in box in morning. 1a. Stop sale issued for 5 kinds of cheese approximately 1 pound each. Discarded by operator. Jack,pepper jack,american, provolone,swiss 4. Observed prep box not maintaining 41f.

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3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 4339123
Inspection Date: Monday, April 16, 2012
Inspection Number: 2091947
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse. Large prep across from grill. Cheese 50f, sausage gravy 45f,etc
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage CH 50f overnight. Top of box just loaded
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 52f overstocked- Stocked at 6 am. Discard by ten am
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Holding unit above 41f for all items
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw fish over butter halves in walk in
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Fish in walk in
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. 2 oz souflee
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. By waffle maker Corrected On Site.
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean utensils stored on dirty shelf
41B-03-1 Critical. Observed unlabeled spray bottle. Purple chemical
51-11-1 Carbon dioxide/helium tanks not adequately secured.

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 4440968
Inspection Date: Monday, October 17, 2011
Inspection Number: 2091948
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
37-14-1 Violation: 37-14-1Observed ceiling in disrepair. /numerous water stained tiles kitchen area. Ceiling tiles are not smooth easily cleanable. Change to smooth easily cleanable tiles
47-08-2 Critical. Violation: 47-08-2Observed electrical wiring in disrepair. /taped wire on slucer For reporting purposes only. Stll taped

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 4339124
Inspection Date: Thursday, August 11, 2011
Inspection Number: 2091948
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 23
Number of Critical/Risk Violations: 17
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. /sugar
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /phf's cooks line reach in cooler manager stated just put in aporox. 2 hrs recommended rapid chill. Repeat Violation.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. /cooks line draws
05-09-1 Critical. No conspicuously located thermometer in holding unit. /sandwich line
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. /pork,beefstill frozen Corrected On Site.
08A-15-1 Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. /pork,beef defrosting in mop sink Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. /in front of ice machine
08A-28-1 Critical. Observed food stored on floor. /walk in cooler Corrected On Site.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. /grab toast with non gloved hand Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /cook,cooks line not washing hands beforebputting on gloves
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. /prep table Corrected On Site.
13-03-1 Observed employee with no hair restraint.
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. /all portable cutting board
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /prep area. Repeat Violation.
22-28-1 Critical. Observed interior of refrigerator (outside)moderately soiled with accumulation of food residue.
22-28-1 Critical. Observed interior of reach-in freezer moderately soiled with accumulation of food residue. /by steamer
23-05-1 Observed residue gunk build-up on floor under the ice machine and equipment front line
37-11-1 Observed attached equipment soiled with accumulated dust/dead insects light shields through out
37-14-1 Observed ceiling in disrepair. /numerous water stained tiles kitchen area
41A-04-1 Critical. Observed toxic item on premise that is not required for the operation of establishment. /black flag
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. /wiping cloths
47-08-2 Critical. Observed electrical wiring in disrepair. /taped wire on slucer For reporting purposes only.
53A-19-1 Critical. Observed expired Food Manager Certification.

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 3957687
Inspection Date: Tuesday, March 08, 2011
Inspection Number: 1958692
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese overstacked 70f Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk 52f Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. Food items on walk in floor
21-10-1 Clean wiping cloth not properly stored.
23-05-1 Observed residue build-up on nonfood-contact surface. Shelves in wait station
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Dirty container has clean lids
26-02-1 Observed reuse of single-service articles. Egg crates
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom.
34-10-1 Observed trash on ground

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 3957688
Inspection Date: Tuesday, August 03, 2010
Inspection Number: 1958693
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 83 hashbrown reconstituted Corrected On Site.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Ham
14-35-1 Observed ripped/worn tin foil used as shelf cover.
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Tongs on oven handle Corrected On Site.

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6 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 3923260
Inspection Date: Wednesday, June 16, 2010
Inspection Number: 1939994
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 3915820
Inspection Date: Tuesday, June 15, 2010
Inspection Number: 1847876
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
1 35A-04-1OBSERVED EVIDENCE OF A RODENT INFESTATION INSIDE THE FACILITY. NUMEROUS FRESH DROPPINGS WERE OBSERVED THRUUGH OUT THE ESTABLISHMENT INCLUDING THIR Y BEHIND THE WATER HEATER,TWO ON THE FLOOR IN FRONT OF THE REFRIGERATOR IN THE FOOD PREP AREA,TWO BEHIND THE FOID RACK AND ONE ON A SHELF WITH CLEAN EQUIPMENT. ADDITIONALLY,OLD RODENT DROPPINGS WERE OBSERVED IN A CLEAN D STORAGE BOX ON A SHELF WITH A STEAMER

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 3923259
Inspection Date: Tuesday, June 15, 2010
Inspection Number: 1939994
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 1
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
35A-03-1 Critical. Observed dead roaches on premises. Also dreid rodent droppings observed at the hot water tank This violation must be corrected by : 6-16-2010.

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 3876805
Inspection Date: Tuesday, April 06, 2010
Inspection Number: 1847876
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 3621790
Inspection Date: Monday, April 05, 2010
Inspection Number: 1847876
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency order recommended - Conditions have been found that endanger the health and safety of the public requiring immediate closure of the establishment.
Total Number of Violations: 23
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
03C-05-1 Critical. Cooked chili not reaching 165 degrees Fahrenheit for 15 seconds. 115f
03C-10-1 Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Gravy at 72f
08A-15-1 Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Thawing in mop sink
08A-16-1 Critical. Observed food stored in a prohibited area. Bread putside
08A-16-1 Critical. Observed food stored in a prohibited area. Potatos outside on ground
13-03-1 Observed employee with no hair restraint.
14-35-1 Observed ripped/worn tin foil used as shelf cover.
14-41-1 Food-contact surface not smooth and easily cleanable. Wood
14-41-1 Food-contact surface not smooth and easily cleanable. Stickers all over hood
16-02-1 Critical. Observed dishwasher leaking all over floor
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Clean lid container
35A-04-1 Critical. Observed rodent activity as evidenced by rodent droppings found. 30 behind water heater fresh
35A-04-1 Critical. Observed rodent activity as evidenced by rodent droppings found. 2 in lid box ,old
35A-04-1 Critical. Observed rodent activity as evidenced by rodent droppings found. 2 on floor in front of frig in food prep area
35A-04-1 Critical. Observed rodent activity as evidenced by rodent droppings found. 1 dry on shelf with steamer
35A-04-1 Critical. Observed rodent activity as evidenced by rodent droppings found. 2 behind food rack,fresh
35A-04-1 Critical. Observed rodent activity as evidenced by rodent droppings found. 1 fresh on shelf with clean equiptment
36-15-1 Observed food debris accumulated on kitchen floor. Water on floor
36-15-1 Observed food debris accumulated on kitchen floor.
37-03-1 Observed wall in disrepair. Door jam
37-11-1 Observed attached equipment soiled with accumulated dust. A/c vents
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm cl
42-02-1 Walking or driving surfaces not maintained. Items in rear of store

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 3621791
Inspection Date: Tuesday, November 24, 2009
Inspection Number: 1847877
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs 61 ambient in cooler. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 52f cheese prep Corrected On Site.
03C-08-1 Critical. Food not cooked to 145 degrees Fahrenheit or above. Hollandaise-discarded by cook
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar dispensed with glass cup
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee Corrected On Site.
14-41-1 Food-contact surface not smooth and easily cleanable. Tin foil. Repeat Violation.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine. Wait station
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dust on a/c vent
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves by line. Repeat Violation.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Sugar container
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Ash can in counter area
25-05-1 Observed single-service articles improperly stored. On floor Corrected On Site. Repeat Violation.
36-15-1 Observed food debris accumulated on kitchen floor. Counter. Repeat Violation.
37-09-1 Wood not sealed in prep area. Repeat Violation.
37-14-1 Observed ceiling in disrepair. Kitchen

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 3538753
Inspection Date: Monday, June 01, 2009
Inspection Number: 1666412
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 3182277
Inspection Date: Tuesday, March 31, 2009
Inspection Number: 1666412
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 18
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamers 67f,butter chips 71f
08A-28-1 Critical. Observed food stored on floor. Onions etc in walk in
14-35-1 Observed ripped/worn tin foil used as shelf cover.
14-41-1 Food-contact surface not smooth and easily cleanable. Raw wood shelves in kitchen
23-05-1 Observed residue build-up on nonfood-contact surface. Lexan shelf
23-05-1 Observed residue build-up on nonfood-contact surface. A/c vent in wait staff area
25-04-1 Observed single-service items stored on floor. To go containers in a/c room
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Wait area
36-15-1 Observed floor dirty in wait staff area
37-02-1 Observed hole in wall. Where piping is by steam table
37-12-1 Ceiling not smooth and easily cleanable. Acoustical tile on line-replace as needed
37-14-1 Observed ceiling in disrepair. Runners that hold tiles
41A-02-1 Critical. Observed toxic item stored by food. Wd40. Repeat Violation.
45-39-2 Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Repeat Violation.
51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Seating form given
51-11-1 Carbon dioxide/helium tanks not adequately secured.
51-13-1 No Heimlich maneuver sign posted.
53A-01-2 Critical. Manager lacking proof of Food Manager Certification. Mr Black

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 3423521
Inspection Date: Friday, August 15, 2008
Inspection Number: 1804899
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hash browns under table Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Grits 118f Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Beef over butter,etc
13-03-1 Observed employee with no hair restraint.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Glass cup in sugar Corrected On Site.
14-35-1 Observed ripped/worn tin foil used as shelf cover.
25-05-1 Observed single-service articles improperly stored. Cartons on floor
36-15-1 Observed food debris accumulated on kitchen floor. Waitress station
37-13-1 Observed hole in ceiling. Above dsh area
41A-02-1 Critical. Observed toxic item stored by food. Cleaner
41B-10-1 Critical. Pesticide use not in accordance with manufacturer's directions. No pest strip in k Corrected On Site.
47-04-2 Critical. Observed frayed/spliced electrical wires. For reporting purposes only. A/c unit
50-07-1 Critical. Observed incorrect information on Hotel and Restaurant license. Tables outside
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Mrlee

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3 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 3097329
Inspection Date: Thursday, March 27, 2008
Inspection Number: 1633214
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 3097328
Inspection Date: Tuesday, March 25, 2008
Inspection Number: 1633214
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 9
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse prep box
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs 48f
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs 51f
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Feta 48f prep
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep
26-02-1 Observed reuse of single-service articles. Egg cartons
41A-08-1 Critical. Observed toxic item stored by utensils. Wd 40 Corrected On Site.
45-39-1 Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor.
45-41-1 Critical. Portable fire extinguisher tag out-of-date.

Inspection For: SUN ON THE BEACH
License Number: 1503814
License ID: 3174691
Inspection Visit ID: 2934608
Inspection Date: Friday, December 14, 2007
Inspection Number: 1592771
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 24
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Potatoe salad,cheese,chopped ham in walkin cooler
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Sugar in waitstaff area
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12B-04-1 Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.
13-03-1 Observed employee's with no hair restraint.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm Corrected On Site. 50 ppm
22-20-1 Critical. Observed heavy moldlike substance in the interior of ice machine.
22-21-1 Critical. Observed mold like buildup inside ice bin.
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. On shelf in kitchen
24-08-1 Equipment and utensils not properly air-dried.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. Kitchen handsink
36-15-1 Observed heavy debris accumulated on kitchen floor. And front line
37-01-1 Ceiling tile missing. Kitchen
37-13-1 Observed hole's in ceiling. Kitchen
37-14-1 Observed ceiling tiles in kitchen have water stains
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Kitchen
45-35-1 Critical. No current hood fire suppression system inspection report available.
45-36-1 Critical. Hood suppression system tag out-of-date. Was due November
47-06-1 Critical. Observed extension cord in use for fan in kitchen
47-13-1 Critical. Circuit breaker box blocked and/or inaccessible. Blocked by bread crates
51-18-1 No copy of latest inspection report.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Found a video tape but no documentation of when test was done

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4 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: SUN ON THE BEACH
License Number: 1503814
Inspection Date: Thursday, June 07, 2007
Inspection Number: 1473875
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 13
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 3
Details
1 risk violation of code 01 which requires:
  • “01a - Food obtained from approved source.”
  • “01b - Wholesome, sound condition.”
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 critical violation of code 04 which requires:
  • “Facilities to maintain product temperature.”
1 critical violation of code 05 which requires:
  • “Thermometers provided and conspicuously placed.”
2 risk violations of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
2 critical violations of code 27 which requires:
  • “Water source safe, hot and cold under pressure.”
1 violation of code 29 which requires:
  • “Plumbing installed and maintained”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 38 which requires:
  • “Lighting provided as required. Fixtures shielded”
1 critical violation of code 50 which requires:
  • “Current license, properly displayed.”

Inspection For: SUN ON THE BEACH
License Number: 1503814
Inspection Date: Tuesday, August 08, 2006
Inspection Number: 1473877
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: SUN ON THE BEACH
License Number: 1503814
Inspection Date: Friday, August 04, 2006
Inspection Number: 1473877
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Extension given, pending
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: SUN ON THE BEACH
License Number: 1503814
Inspection Date: Monday, July 31, 2006
Inspection Number: 1473877
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 28
Number of Critical/Risk Violations: 16
Number of Noncritical Violations: 12
Details
1 risk violation of code 01 which requires:
  • “01a - Food obtained from approved source.”
  • “01b - Wholesome, sound condition.”
2 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
3 risk violations of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 critical violation of code 04 which requires:
  • “Facilities to maintain product temperature.”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 13 which requires:
  • “Clean clothes, hair restraints”
3 violations of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 29 which requires:
  • “Plumbing installed and maintained”
1 critical violation of code 31 which requires:
  • “Toilet and hand washing facilities, number, convenient, designed, installed.”
2 risk violations of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 violation of code 33 which requires:
  • “Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean”
2 critical violations of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
2 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 38 which requires:
  • “Lighting provided as required. Fixtures shielded”
1 critical violation of code 46 which requires:
  • “Exiting system - adequate, good repair (For Reporting Purposes Only)”
1 violation of code 51 which requires:
  • “Other conditions sanitary and safe operation”
2 risk violations of code 53 which requires:
  • “53a - Food management certification valid.”
  • “53b - Employee training verification.”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Sun On The Beach in Satellite Beach Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Satellite Beach's Sun On The Beach.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Sun On The Beach may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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