Marlins Good Time Bar & Grill Improves its Sanitary Rating

Basic - Floor tiles cracked, broken or in disrepair. The floor in Marlins is cracked

Basic - Grease accumulated under cooking equipment.Fryers

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in the waitress station

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Eating end of silverware exposed on tables

Basic - Soil residue build-up on nonfood-contact surface. There is black mold on the salad prep box

Intermediate - Cutting board(s) stained/soiled. Yellow cutting board board

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Salad box door jams.

Intermediate - Spray bottle containing toxic substance not labeled. Windex at bar

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottled beer cooler has debris on the bottom

Basic - Carbon dioxide/helium tanks not adequately secured. Bar

Basic - Employee personal items stored in or above a food preparation area. Employee drinks and soup on food shelf

Basic - Waste line missing at soda gun holster.bar

High Priority - There are lemons with a napkin on them. Corrected on site

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Outside bar

Intermediate - Accumulation of food debris/grease on food-contact surface. Lid on mushrooms is dirty

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The beer cooler has debris buildup at bar beer cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit.bee cooler withncream

High Priority - Raw animal food stored over cooked food.raw fish over fries

High Priority - Raw animal food stored over ready-to-eat food.raw turkey burger over per prepped sandwiches.corrected onsite

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.cook **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing.buckt for sanitizer in sink **Corrected On-Site**

Basic - Floors not maintained smooth and durable.lines in concrete

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse Cheeses and fish to be discarded by 130. A/Cman on site-items removed by cook

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.54f cheese CH,swiss 53, blue cheese 53fCH, small prep cooler

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.small cooler

Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.by food Corrected On Site.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.knobs missing on grill

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.lid on lettuce

Observed single-service articles improperly stored.utensils on table have eating endvexposed at bar

Observed single-service articles stored without protection from contamination.cup on bar in customer sneeze rang4

Critical - No handwashing sign provided at a handsink used by food employees.bar

Floors not constructed easily cleanable.cracked

No Violations Were Observed

Observed single-service articles stored without protection from contamination.silverware has eating end up

Critical - Observed unlabeled spray bottle.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse . Tuna and shrimp discarded by cook

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 50f Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.small line prep

Critical - Observed raw animal food stored over ready-to-eat food.observed raw shrimp over sanwiches

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sugar has 2oz souflee in it

Critical - Observed hand wash sink used for purpose other than washing hands.storing strainer Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.No glove changing going on after touching drink

Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.spice rack

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards,red one and salad unit are dirty

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.chopper has encrusted carrotts

Observed build-up of food debris, dust or dirt on nonfood-contact surface.clan rag bucket

Observed food debris accumulated on kitchen floor.by mop sink at bar

Observed ceiling in disrepair.ceiling has exposed raw wood

Critical - Observed toxic item stored by utensils.bug spray food grade by utensils at bar Corrected On Site.

Critical - Observed expired Food Manager Certification.2 milee and michelle

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.DAVID

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.CHRIS HAS NO DATa on food card

Critical - Observed packaged food not labeled as specified by law.water squirt bottle

Equipment or utensils not designed or constructed in a durable manner.grill weights on grill

Observed equipment in poor repair.hindge broken on beer cooler at bar

Observed equipment in poor repair.fryer drain line

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.upright cooler

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.dirty knives in clean rack Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees.bar outside

Floors not constructed easily cleanable.cracks

Observed wall in disrepair.tile broken

Critical - Observed toxic item stored by utensils.cleaner by lemon wedger

Critical - Observed expired Food Manager Certification.3

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.blue cheese 48f small prep lid open

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.server getting drinks

Critical - Observed food employee touching ready-to-eat food with their bare hands .cherries at bar

Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.nail polishbon bartender

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Clean wiping cloth not properly stored.Cutting board Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.mop sink

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tongs on oven Corrected On Site.

Observed leaking pipe at plumbing fixture.2 bin

Observed food debris accumulated on kitchen floor. bar

Critical - Observed soiled reach-in cooler gaskets.burger cooler

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting board in corner

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.pie cooler gaskets

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.carrot peeler

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Utensil

Carbon dioxide/helium tanks not adequately secured.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.shett pans on floor

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.wings at 51f, stop sale

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Observed food debris accumulated on kitchen floor.freezer area

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Tomato slicer and canopener

Observed gaskets/seals on cold holding unit in poor repair.prep

Observed grease accumulated on kitchen floor.chicken area

Observed hole in wall.above handsink

Observed hole in wall.server area

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.ice bin

Critical - Observed rodent activity as evidenced by rodent droppings found.1 new on tin foil container waitress area,1 new on saltines container,1 dropping on top of soap dispenser,new,1 on baseboard in server area,2 old on bar fl00r,

Critical - Observed rodent activity as evidenced by rodent droppings found.3 on back 0f grill,new

Critical - Observed rodent activity as evidenced by rodent droppings found.3 on fo0d shelf,new, 3 behind cooler on floor, new, 1 on plate in server area, new,1 0ld in ice bin

Critical - Observed small flying insects in bar area.

Critical - Observed toxic item stored by food.sanitizer Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.doors in dining and several holes throughout

Water treatment device has not been inspected or serviced according to manufacturer's instructions.

No Violations Were Observed

No Violations Were Observed

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.dish unit in bar

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.pie box. =

Critical - Manager lacking proof of Food Manager Certification.Ben

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Dip bucket

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Employee came in and put gloves on without washing hands Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands cheese on line

Critical - Observed hand wash sink used for purpose other than washing hands.Cauldron in handsink

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.bread pudding 54f Stop sale

Critical - Observed raw animal food stored over ready-to-eat food.seafood over cooked ch9cken

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.aToxic level on utensils

Critical - Observed unlabeled spray bottle.blue in bar

Critical - Person in charge failed to insure employees are properly sanitizing equipment.Mod

Critical - Person in charge failed to insure proper handwashing by employees.mod

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse

Critical - Unpackaged food not protected from environmental sources of contamination during preparation.Condensate dripping into food containers in prep box

No Violations Were Observed

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.knives stored between equiptment

Floors not constructed easily cleanable.cracked due to dock movement

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.milk and wine in condensate in beer cooler

Lights missing the proper shield, sleeve coatings or covers.

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. Pro This violation must be corrected by : 2-08-09.

Critical - Observed accumulation of debris in warewashing machine and associated equipment.flaps growing mold

Observed ceiling soiled with accumulated dust from vent

Observed cutting board grooved/pitted and no longer cleanable.

Observed equipment in poor repair.door on small cooler

Observed food debris accumulated on kitchen floor.soda dripping on floor

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting board

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.knives in between counters

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.oil and water container Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair.2 door low boy

Observed grease accumulated on kitchen floor.

Observed grease accumulated on kitchen floor.by fryers

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.corn meal

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 in croutons

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.beer cooler

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 44f in small prep

Observed reuse of single-service articles.oil and water container Corrected On Site.

Critical - Observed toxic item stored by food.lanacane with cinnamon

Critical - Observed unlabeled spray bottle.purple in wait station

Observed wall in disrepair.tile missing by upright freezer

Critical - Outer openings of establishment cannot be properly sealed when not in operation.pipe hole behind bar

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.bar

Critical - Stop Sale issued due to adulteration of food product.open milk container in condensate in bar/stop sale