San Jose CO Club D R

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food out of temperature
  • Intermediate: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. At callback no change. Operator is working on putting a HACCP plan together to submit.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed two rodent droppings next to non working water heater in back banquet storage area.Operator cleaned up and discarded.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. In pastry reach in cooler pastry cream, liquid egg, milk, ganache at 47-51°F. Person person in charge has been in unit overnight. Unknown how long items have been out of temperature. Ambient temperature of unit 47°F during inspection. Raw shell eggs at 47°F ambient.
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Observed one pan of tuna, two sheet trays of salmon, one case of salmon in walk in cooler, one pan of salmon in reach in cooler with instructions to remove from package prior to thawing thawed in sealed packages. Also, observed one raw shell egg in walk in cooler with cracked shell. Observed raw fish and raw scallops vacuum sealed fresh not frozen and then frozen, then thawed in bag. Also, observed one muffin in tray in pastry reach in cooler with mold like substance on top.
  • High priority: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pimento cheese dated, caramelized onion sauce dated 8/22. Hot dogs dated 8/22. Red curry with cooked onions dated 8/29. Pickled onions with hot brine dated 9/5.
  • Intermediate: Clam/mussel/oyster tags not marked with last date served. Oysters tags not marked with date last served.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Vacuum sealed cooked chicken, lamb, meatloaf cooked Saturday per person in charge with no date mark.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. In pastry reach in cooler pastry cream, liquid egg, milk, ganache at 47-51°F. Person person in charge has been in unit overnight. Unknown how long items have been out of temperature. Ambient temperature of unit 47°F during inspection. Raw shell eggs at 47°F ambient.
  • Intermediate: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment is vacuum sealing raw proteins, cook/ chill lamb, chicken, with no approved Haccp plan. Also, observed fish and scallops vacuum sealed fresh not frozen and then frozen, then thawed in bag.
• Food properly thawed
  • Basic: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed one pan of tuna, two sheet trays of salmon, one case of salmon in walk in cooler, one pan of salmon in reach in cooler with instructions to remove from package prior to thawing thawed in sealed packages.
• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses. Observed multiple pairs of tongs hanging from oven handles. Person in charge moved to appropriate location.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning. Observed old labels and old food debris on several clean dishware items in clean dishware storage area.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at prep area with staining at flip tops. Ice machine in banquet area with green mold like substance on interior ceiling of machine.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on soda plates in service station.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink in banquet area.
• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees. Hand wash signs missing from several hand wash sinks in kitchen and bar area.
• Garbage and refuse
  • Basic: Grease on the ground and/or pad around grease receptacle. Observed large amount of grease accumulated on ground and exterior of grease receptacle outside back door,
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings in lounge bar area off of main bar area on floor. Observed approximately 10 rodent droppings on floor in banquet room storage area with unused equipment and unused dishmachine.
  • High priority: Live rodent present. Observed one live rodent in glue trap in banquet room storage area with unused equipment and unused dishmachine.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall. Observed hole in wall in lounge to left of reach in cooler. Person in charge has wall being repaired by end of inspection.
• Gas appliances and boilers
  • Reporting only: Insurance inspector boiler report not posted in boiler room. For reporting purposes only. Boiler certificate not posted in boiler room.
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured. Several CO2 tanks unsecured at back door, at banquet area. Person in charge chained banquet CO2 tanks.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Several employees with expired training 1.2026.