PEARL OF THE ISLAND RESTAURANT & LOUNGE

Violations (20)

• 08A-02-6Critical

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw beef out of original packaging on shelf above bagged ice. Advised employee to rearrange as soon as able.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw beef out of original packaging on shelf above bagged ice. Advised employee to rearrange as soon as able. **Corrective Action Taken**

  High Priority

• 08A-04-5CriticalCorrected on site

  Raw animal food stored over or with unwashed produce. In Dukers reach in cooler by cookline, raw salmon on shelf above bagged ice of non cut romaine lettuce. Employee rearranged for proper separation.

  High Priority - Raw animal food stored over or with unwashed produce. In Dukers reach in cooler by cookline, raw salmon on shelf above bagged ice of non cut romaine lettuce. Employee rearranged for proper separation. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, stewed vegetables (50-53F - Cooling). Per employee prepared night before and in cooler overnight.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, stewed vegetables (50-53F - Cooling). Per employee prepared night before and in cooler overnight.

  High Priority

• 03D-07-5Critical

  Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In cookline fliptop, pikliz (60F - Cold Holding). Per employee portioned today and in unit just over 4 hours.

  High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In cookline fliptop, pikliz (60F - Cold Holding). Per employee portioned today and in unit just over 4 hours. Observed container not fully surrounded by barriers to hold cold air around container. Employee removed all to reach in freezer to rapid chill back to 41F. **Corrective Action Taken**

  High Priority

• 03B-01-6CriticalRepeat

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In oven on cookline, white rice (118F - Hot Holding). Per employee prepared at 10:00am.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In oven on cookline, white rice (118F - Hot Holding). Per employee prepared at 10:00am. Observed oven not turned on to maintain heat. Employee turned on oven to reheat and properly hot hold. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, stewed vegetables (50-53F - Cooling). Per employee prepared night before and in cooler overnight. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, stewed vegetables (50-53F - Cooling). Per employee prepared night before and in cooler overnight. See stop sale.

  High Priority

• 01B-01-4Critical

  Dented/rusted cans present. See stop sale. One #10 can cheese sauce on dry goods rack dented/creased. See stop sale.

  High Priority - Dented/rusted cans present. See stop sale. One #10 can cheese sauce on dry goods rack dented/creased. See stop sale.

  High Priority

• 12A-07-5CriticalCorrected on site

  Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands before putting on gloves and working at cookline after mopping section of cookline floor. Reviewed with employee proper procedures and employee washed hands.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands before putting on gloves and working at cookline after mopping section of cookline floor. Reviewed with employee proper procedures and employee washed hands. **Corrected On-Site**

  High Priority

• 50-17-3Critical

  Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-25

  High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-25 **Admin Complaint**

  High Priority

• 31B-02-4Repeat

  No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks by dish machine and triple sink in back prep area. Employee replaced.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks by dish machine and triple sink in back prep area. Employee replaced. **Repeat Violation** **Admin Complaint**

  Intermediate

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup in ice machine bin.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup in ice machine bin.

  Basic

• 53B-13-5

  Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate

• 14-01-5Repeat

  Bowl or other container with no handle used to dispense food. Plastic container in bulk dry beans. Employee removed.

  Basic - Bowl or other container with no handle used to dispense food. Plastic container in bulk dry beans. Employee removed. **Repeat Violation**

  Basic

• 13-07-4

  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at cookline wearing bracelets.

  Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at cookline wearing bracelets.

  Basic

• 14-11-5Repeat

  Equipment in poor repair. Gaskets on lowboy drawer unit at cookline damaged.

  Basic - Equipment in poor repair. Gaskets on lowboy drawer unit at cookline damaged. **Repeat Violation**

  Basic

• 08B-38-4Repeat

  Food stored on floor. 1) Fryer oil containers on floor in kitchen area. 2) Cases of raw vegetables on floor in walk in cooler. 3) Cases of frozen fish on floor in walk in freezer.

  Basic - Food stored on floor. 1) Fryer oil containers on floor in kitchen area. 2) Cases of raw vegetables on floor in walk in cooler. 3) Cases of frozen fish on floor in walk in freezer. **Repeat Violation**

  Basic

• 08B-12-5

  Stored food not covered. 1) Bulk containers of beans, flour, and sugar on dry storage rack not covered. 2) In walk in cooler, trays of cooke turkey, oxtail, and beef at proper temperature not covered.

  Basic - Stored food not covered. 1) Bulk containers of beans, flour, and sugar on dry storage rack not covered. 2) In walk in cooler, trays of cooke turkey, oxtail, and beef at proper temperature not covered.

  Basic

• 29-17-4

  Waste line missing at soda gun holster. No waste line at holster at entrance to bar.

  Basic - Waste line missing at soda gun holster. No waste line at holster at entrance to bar.

  Basic

• 53B-16-4

  Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee unsure of answer when asked about proper hot holding temperature.

  Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee unsure of answer when asked about proper hot holding temperature.

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cookline fliptop upper section, sliced tomatoes 56F at 1:10pm (ambient cooling from approximately 11:00am) to 53F at 2:00pm. Based on times and temperatures taken, tomatoes will not reach 41F in 4 hours.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cookline fliptop upper section, sliced tomatoes 56F at 1:10pm (ambient cooling from approximately 11:00am) to 53F at 2:00pm. Based on times and temperatures taken, tomatoes will not reach 41F in 4 hours. Observed top of unit not closed and not enough pans in unit to block and hold cold air. Employee removed both to reach in cooler to continue chilling and correctly set up cooler to maintain temperature. **Corrective Action Taken**

  Intermediate