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Licensee
Name: SQUID LIPS WATERFRONT License Number: SEA1506150
Rank: Seating License Expiration Date: 04/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 1477 PINEAPPLE AVE
MELBOURNE, FL 32935

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/08/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 5 9
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 - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In bowl of spices **Warning** - From follow-up inspection 2019-07-08: No handle scoop present rack wait station **Admin Complaint**
12B-07-4    Basic - - From initial inspection : 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** - From follow-up inspection 2019-07-08: drink present at pantry station **Admin Complaint**
36-31-4    Basic - - From initial inspection : Basic - Hole in ceiling in liquor room and wall in disrepair in liquor room. **Warning** - From follow-up inspection 2019-07-08: **Time Extended**
10-20-4    Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tong on oven handles **Warning** - From follow-up inspection 2019-07-08: Tongs present on door **Admin Complaint**
29-49-5    Basic - - From initial inspection : Basic - Observed standing water in bottom of reach-in cooler in cookline **Warning** - From follow-up inspection 2019-07-08: Repair man on site. Water present **Time Extended**
24-18-4    Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons at the soup station **Repeat Violation** **Warning** - From follow-up inspection 2019-07-08: Not presented handled out **Admin Complaint** **Corrected On-Site**
23-05-4    Basic - - From initial inspection : Basic - Soil residue build-up on nonfood-contact surface. Almond wooden surfaces at buffet **Warning** - From follow-up inspection 2019-07-08: **Time Extended**
36-26-4    Basic - - From initial inspection : Basic - Wall soiled with accumulated black debris in dishwashing area. Walls also pitted and holes in wall **Warning** - From follow-up inspection 2019-07-08: Dirty **Admin Complaint**
22-04-4    Basic - - From initial inspection : Basic - build-up inside ice machine at shark bar. **Warning** - From follow-up inspection 2019-07-08: **Time Extended**
12A-10-4    High Priority - - From initial inspection : 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** - From follow-up inspection 2019-07-08: Observed employee in hallway handle cell phone and touch face walking in kitchen, gloves up no hand wash **Admin Complaint**
03A-02-4    High Priority - - From initial inspection : 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** - From follow-up inspection 2019-07-08: Shrimp ch 47°, swai 44-45°, raw chicken 47° ch **Admin Complaint**
08A-05-4    High Priority - - From initial inspection : 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** - From follow-up inspection 2019-07-08: RW fish in double door over cooked shrimp **Admin Complaint** **Corrected On-Site**
12A-02-4    High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning** - From follow-up inspection 2019-07-08: Observed worker place dirty dish at dish pit and touch stainless surface **Admin Complaint**
22-20-4    Intermediate - - From initial inspection : Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Shark bar **Warning** - From follow-up inspection 2019-07-08: Not clean **Admin Complaint**
01C-03-4    Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2019-07-08: Not observed **Time Extended**
53A-01-6    Intermediate - - From initial inspection : 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** - From follow-up inspection 2019-07-08: **Time Extended**
02B-01-4    Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna Tatar **Warning** - From follow-up inspection 2019-07-08: Not asterisked to lead to consumer advisory **Admin Complaint**
53B-13-5    Intermediate - - From initial inspection : 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** - From follow-up inspection 2019-07-08: **Time Extended**
48-04-4    - From initial inspection : 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 - From follow-up inspection 2019-07-08:
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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.