| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In bowl of spices **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. Cook line and back lune kitchen **Warning**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at buffet **Corrected On-Site** **Repeat Violation** **Warning**
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21-16-4
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Basic - Clean linens stored in improper location. Observed wipes on cook body hanging on apron **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. Observed lidded drink on shelf above prep **Repeat Violation** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Deflector panel on ice machine in wait station **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Cook line, salad cooler bar coolers **Repeat Violation** **Warning**
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36-31-4
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Basic - Hole in ceiling in liquor room and wall in disrepair in liquor room. **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . Steamer hood where they make chowder **Warning**
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36-68-4
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Tong on oven handles **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler in cookline **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. Batter station **Warning**
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons at the soup station **Repeat Violation** **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Almond wooden surfaces at buffet **Warning**
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08B-62-4
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Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine in Tiki bar lobby. Lock removed.
Bag n box reach in cooler at shark bar. **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. Walls also pitted and holes in wall **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Sour cream portioned container not labeled. **Corrected On-Site** **Warning**
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22-04-4
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Basic - build-up inside ice machine at shark bar. **Warning**
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35A-02-5
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High Priority - 2 Live, small flying insects in the prep line, 1 live fly in the kitchen.
10 live flies in liquor room. **Warning**
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12A-10-4
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High Priority - Employee touched face and then engaged in handling gloves without washing hands. Redirected employee to wash hands and throw away gloves. **Corrected On-Site** **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle toasted bun with bare hands. **Warning**
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid **Corrected On-Site** **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter station c.h raw chicken ranging 47° to 50° egg wash 44° swai 44° to 46°
Window station cooker c.h cooked chicken wings 57° coconut shrimp 53° blue cheese crumbles 56°
salad cooler c.h cut romaine 42° blue cheese dressing 47° shucked oysters 47°
RIC 3 on back line jalapeno bacon 56°
Ice cream mix at the bar 46° at shark bar **Repeat Violation** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Observed cook open raw fish with hands and knife and then plate food with no handwash. Upright cookline double door, raw fish over cooked scallops
Walk-in cooler raw bacon over cooked shrimp. **Corrected On-Site** **Warning**
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08A-17-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken over raw beef in the walk in cooler **Warning**
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
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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. Cook handled ready to eat bun after cook handle raw fish. **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. whipped cream overnight 56°, sour cream 55 ch° **Repeat Violation** **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Shark bar **Warning**
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05-05-4
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Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient of six door cooler reading 40° outside, tested ambient at 50° **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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53A-01-6
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Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Dana Pate Kitchen Manager, Don Martin General Manager. **Warning**
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna Tatar **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. Cook line **Corrected On-Site** **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. Observed some Florida lodging Cert. Missing certification for prep cooks. **Warning**
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14-77-6
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Observed 6 door cooler ambient 50°, unit not circulating air throughout **Repeat Violation** **Warning**
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48-04-4
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Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Bar patio attached to the building
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