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Licensee
Name: OYSTERS RESTAURANT License Number: SEA1900026
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 606 NE US HWY 19
CRYSTAL RIVER, FL 34429

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 01/17/2019 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
9 6 23
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.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In tuna salad **Warning**
25-10-4    Basic - Coffee filters not stored in a protected manner to prevent contamination. At wait station **Warning**
35A-03-4    Basic - Dead roaches on premises. 7 dead roaches in small freezer on cook line, removed by cook **Corrected On-Site** **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station, next to food. **Corrected On-Site** **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. 1 cook **Warning**
14-11-4    Basic - Equipment in poor repair. Glass door cooler on cook line- shelves peeling paint Gasket of small white refrigerator on cook line torn , double door cooler gasket torn **Warning**
36-22-4    Basic - Floor area(s) covered with standing water. In walk in cooler **Warning**
36-11-4    Basic - Floors not maintained smooth and durable. Grout not even with tile, tile missing **Repeat Violation** **Warning**
36-31-4    Basic - Hole in ceiling. Multiple in prep roomand kitchen **Repeat Violation** **Warning**
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. 3 ovens **Warning**
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish room area, wait station kitchen **Repeat Violation** **Warning**
36-70-4    Basic - Objectionable odor in establishment. In walk in cooler **Repeat Violation** **Warning**
16-46-4    Basic - Old labels stuck to food containers after cleaning. On plastic containers **Warning**
21-06-4    Basic - Paper towel used as liner for food container. Under cooked home fries **Warning**
29-08-4    Basic - Plumbing system in disrepair. Under 3 compartment sink, pvc pieces fallen off, pipe leaking **Warning**
25-36-5    Basic - Reuse of damaged and/or ridged single-use container. Ridged containers used for ketchup, dressings **Warning**
21-44-1    Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on cooler next to food, moved to lower shelf **Corrected On-Site** **Warning**
42-04-4    Basic - Storage of tools on shelf above or with food. Tools over soda boxes **Corrected On-Site** **Warning**
33-31-5    Basic - Unnecessary items/unused equipment on the premises. Multiple unused items behind building **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple areas in kitchen **Repeat Violation** **Warning**
21-03-4    Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. at wait station, asked server to change bucket to chlorine sanitizer only. 50 ppm. **Corrected On-Site** **Warning**
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Towel bucket at wait station 0 ppm, corrected to 50 ppm. **Corrected On-Site** **Warning**
12A-27-4    High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked shell eggs then cut onion, onion will be sautéed. Discussed proper hand wash with cook. **Corrective Action Taken** **Repeat Violation** **Warning**
12A-17-4    High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Hand wash total of 7/8 seconds. Discussed proper hand wash with cook **Corrective Action Taken** **Warning**
41-19-4    High Priority - Insecticide/rodenticide use not in compliance with regulations. Insect spray used when restaurant is open and serving customers **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 2 small flies in dish room area **Repeat Violation** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter pats at wait station 57°, moved to cooler **Corrective Action Taken** **Warning**
03D-05-4    High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Collard greens 44°, gravy 44°, rice 44°, cooked beef 46°, collard greens in **Warning**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches on reach in cooler door gasket on cook line, 2 live roaches on bottom ride of steam table on cook line1 live on side of freezer on cook line **Repeat Violation** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Collard greens made last night at approximately 6 pm, in walk in cooler 49° **Repeat Violation** **Warning**
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Spray bottle of soap and jug of bleach on top of freezer on cook line. **Warning**
22-24-4    Intermediate - Accumulation of black/grey mold-like substance on/around soda dispensing nozzles. Behind nozzles **Warning**
01C-03-4    Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags **Warning**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cooked beef, cooked 2 days ago, No date **Repeat Violation** **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. 2 knives **Warning**
22-16-4    Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Vertical Cooler on cook line **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with soap , no label **Corrected On-Site** **Warning**
16-53-4    Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Gauge reads 95° **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.