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Licensee
Name:
BLUE MARLIN AMI
License Number:
SEA5105461
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
121 BRIDGE STREET BRADENTON BEACH, FL 34217
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
01/02/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
4
3
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Bowl or other container with no handle used to dispense food. On cook line, observed bins of unidentified finely milled white food with handleless scoop in use. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Working containers of food removed from original container not identified by common name. On cook line, observed bins of unidentified finely milled white food with handleless scoop in use. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At kitchen: ; Dishwasher (Chlorine 10ppm), ; Dishwasher (Chlorine 50ppm) **Corrected On-Site** **Warning**
High Priority - Employee washed hands with no soap. At kitchen, observed dishwasher wash hands without the use of soap. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At single door glass front cooler at wait station, observed ambient air temperature at 51°F. Observed the following temperatures: half and half ; Dairy (53°F - Cold Holding). Per operator, food was stored at unit overnight. Operator discarded food. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handle soiled dishes then make customer drink. No hand-washing observed.
**Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. At single door glass front cooler at wait station, observed ambient air temperature at 51°F. Observed the following temperatures: half and half ; Dairy (53°F - Cold Holding). Per operator, food was stored at unit overnight. Operator discarded food. **Corrective Action Taken** **Warning**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at rear exterior of restaurant. **Repeat Violation** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At bar, observed bottle stored in basin of hand washing sink.
**Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. (Ryan: food expediter) **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed linguine at walk in cooler cooling at container at approximately 10 inches in depth at 53-55°F. Operator put pasta on sheet tray. **Corrected On-Site** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
