Question 1

How many health inspections has GRAND HARBOR GOLF AND BEACH CLUB - SUSHI had?

Accepted Answer

GRAND HARBOR GOLF AND BEACH CLUB - SUSHI has had 2 inspections according to Florida DBPR records.

Question 2

Has GRAND HARBOR GOLF AND BEACH CLUB - SUSHI ever been shut down?

Accepted Answer

No, GRAND HARBOR GOLF AND BEACH CLUB - SUSHI has no emergency closures on record.

Question 3

What are the most common violations at GRAND HARBOR GOLF AND BEACH CLUB - SUSHI?

Accepted Answer

The most frequently cited violations at GRAND HARBOR GOLF AND BEACH CLUB - SUSHI are: Time as control, Management awareness.

Question 4

What does Florida violation V01 (Management awareness) mean?

Accepted Answer

MANAGEMENT FAILURE: CDC data shows establishments without active managerial control have 3x more critical violations. The person in charge must demonstrate knowledge of foodborne illness prevention, HACCP principles, and Florida food safety law. Without oversight, violations go uncorrected, creating compounding risk of multi-pathogen outbreaks. Person in charge must be present during ALL hours of operation and must demonstrate knowledge of: foodborne illness risk factors, proper cooking temperatures, handwashing procedures, allergen management, and employee health policy. Must hold a valid Food Manager Certification per Florida Statute 509.039.

Question 5

What does Florida violation V21 (Time as control) mean?

Accepted Answer

TIME ABUSE: When time is used as a public health control (instead of temperature), food is allowed to remain in the temperature danger zone for a limited period. Without proper written procedures, documentation, and disposal protocols, food may be served after unsafe time periods. Bacteria reach dangerous levels after 4 hours at room temperature — causing Staphylococcal intoxication, Salmonellosis, and C. perfringens illness. If using time as a control: develop written procedures, mark food with discard time (4 hours from removal, or 6 hours if starting at 41°F and not exceeding 70°F), monitor and document. Food must be discarded at marked time — no exceptions. Staff must be trained on procedures. Time as control is NOT appropriate for all foods.

GRAND HARBOR GOLF AND BEACH CLUB - SUSHI

Inspection History (2)

High Priority Violations

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