LOUNGE 14 BAR & GRILL

Violations (14)

• 03G-04-5Critical

  Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

  High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. **Warning**

  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. **Warning**

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. **Warning**

  High Priority

• 11-07-5Repeat

  Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Educated person in charge, printed "Big 6" for operator.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Educated person in charge, printed "Big 6" for operator. **Repeat Violation** **Warning**

  Intermediate

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed a copy for operator.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed a copy for operator. **Warning**

  Intermediate

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip top cooler with mold like substance. Advised operator to clean and sanitize cutting board. **Warning**

  Intermediate

• 53A-05-6

  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ advised operator certified food manager must be present with 4 or more employees handling food.

  Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ advised operator certified food manager must be present with 4 or more employees handling food. **Warning**

  Intermediate

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed copy for operator.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed copy for operator. **Warning**

  Intermediate

• 03G-50-1

  Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Advised operator to submit HACCP plan for review and approval, and discontinue ROP onsite until HACCP plan has been approved.

  Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Advised operator to submit HACCP plan for review and approval, and discontinue ROP onsite until HACCP plan has been approved. **Warning**

  Intermediate

• 31B-05-4

  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

  Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Warning**

  Intermediate

• 36-24-5

  Hole in or other damage to wall. Hole in wall next to liquor room under handwashing sink. Per operator wall to be repaired later this week.

  Basic - Hole in or other damage to wall. Hole in wall next to liquor room under handwashing sink. Per operator wall to be repaired later this week. **Corrective Action Taken** **Warning**

  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. **Warning**

  Intermediate

• 51-13-4Repeat

  No Heimlich maneuver/choking sign posted. Printed a copy for operator.

  Basic - No Heimlich maneuver/choking sign posted. Printed a copy for operator. **Repeat Violation** **Warning**

  Basic

• 11-03-5

  Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Educated person in charge.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Educated person in charge. **Warning**

  Intermediate