| Violation
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Observation
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35A-03-4
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Basic - Dead roaches on premises.
- 1 dead by syrup rack **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- open water bottle on shelf with clean service items **Warning**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.
- employee drinking water in the kitchen **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
-tbbc ball cap on top of tomato sauce **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
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14-11-4
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Basic - Equipment in poor repair.
- heavily grooved oyster shucker
- torn Walk in cooler gasket
- grooved cutting board **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
- underneath the dry storage area
Other observances:
- ceiling soiled/stained/dusty in various areas **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered.
- shredded cheese
-chicken tenders **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
- oven door handle **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler.
-across from fryer **Warning**
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16-48-4
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Basic - Old plastic stuck to clean dishware/utensils.
- metal pans in dishmachine area
Other observances:
-old labels stuck to metal pans **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Dunkin' Donuts drink in Reach in freezer by bar area dockside **Corrected On-Site*
Other observances:
- lemon container in ice bin meant for consumption **Corrected On-Site** **Warning**
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35B-12-4
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Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
- metal roof adjacent to Walk in coolers, dry storage area and kitchen have gaps causing exposure **Warning**
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29-08-4
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Basic - Plumbing system in disrepair.
- handwash sink not functional in outside bar area **Warning**
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25-17-4
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Basic - Single-service articles stored on a soiled surface.
- tasting forks resting in soiled container on bar top **Corrected On-Site** **Warning**
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25-27-4
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Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- bar area inside **Warning**
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08B-63-4
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Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. **Warning**
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
-0 ppm detected then corrected to 50ppm **Warning**
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03A-01-4
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High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit.
- 50-51°F, in reach in cooler by bar area dockside. Stop sale issued.
Other observances:
- sliced tomatoes 50°F,
- cut fruit medley 57°F,
- coleslaw 47°F,
- shredded cheese 47°F,
- sliced cheese 45°F,
-remoulade 60°F,
-milk 59°F,
- sour cream 47°F, **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- employee entered from dockside area outside, no handwash, dawned gloves and began work **Warning**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- employee dropped a small container of sauce on the floor, placed it in a basket to be served, no handwash **Warning**
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- employee touched/adjusted his clothes, no handwash, dawned gloves, then went to cook line to prepare food **Warning**
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12A-05-4
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High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- employee drank water, no handwash, handled clean service items **Warning**
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01B-12-4
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High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale.
- employee dropped a small container of sauce on the floor, placed it in a basket to be served, no handwash, then proceeded to serve the leaking container. Inspector stopped **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
- 1 fly in the kitchen area **Warning**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
-raw beef over raw fish **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
- approximately 2 fresh rodent droppings and approximately 20 old, dry, dark in the kitchen behind the reach in cooler holding Time/temperature control for safety foods, under the metal prep table/ by the bread holder next to aforementioned cooler and under dry storage **Admin Complaint**
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35A-18-4
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High Priority - Rodent rub marks present along walls/ceilings.
- underneath three compartment sink **Admin Complaint**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- 3-5lbs of shucked oysters
- swai date marked 4/24 **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
- interior of Reach in freezer by handwash sink **Warning**
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01C-05-4
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Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
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13-05-4
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Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- outside bar **Warning**
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53B-13-5
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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**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- various foods in Walk in cooler **Warning**
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