| 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. Cup used to scoop ice **Repeat Violation** **Warning**
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24-27-4
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Basic - Clean equipment stored under prep table exposed to splash from employee dumping soapy water on to table to clean after opening raw oysters. Employee removed equipment to dish line to be cleaned. **Warning**
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21-17-4
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Basic - Clean linens stored on floor. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On prep table next to steam table **Corrected On-Site** **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Purse **Corrected On-Site** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Dry rack area, glasses at server station **Warning**
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24-15-4
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Basic - Equipment located in an area not protected from overhead leakage from rain. Drink pitchers at the outside shark bar. **Warning**
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36-41-4
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Basic - Fan cover in walk-in coolers has accumulation of dust or debris. **Warning**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. **Warning**
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses. Top of dish machine **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Warning**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in contact with sugar **Warning**
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51-18-6
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Basic - No copy of latest inspection report available.
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16-48-4
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Basic - Old food stuck to clean dishware/utensils. **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. **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. **Corrected On-Site** **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Number 10 cooler number 5 cooler and RIC 3 **Warning**
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25-11-5
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Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Single service to go cups stored outside of the shark bar contaminated by rain water. **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. All cook line **Repeat Violation** **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep tables
Towels hanging from belt loop or pockets of employee clothing. **Repeat Violation** **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. Sugar container **Repeat Violation** **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. Bare hand contact with toasted bun **Repeat Violation** **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 cooler raw shrimp ranging 44° raw chicken ranging 44° to 46° raw scallops 44° to 54° due to being over stocked. Recommended to remove over stocked portions and rapid chill. Placed in the walk in cooler.
Cook line ice bath c.h house made chipotle dressing 64°
Blue cheese dressing 68°
RIC 10 c.h seafood lasagna 46° sliced cheese cheese 50° sweet potato mash 45° cooked rice 45° **Repeat Violation** **Admin Complaint**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. **Repeat Violation**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw fish. **Corrected On-Site** **Warning**
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Spray bottles of cleaners next to bag n box station **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dish room **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 **Repeat Violation** **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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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by storage rack **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/ Patrick Fitzpatrick
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31B-05-4
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Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cook line **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. Ice build up on cooler 10 **Warning**
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02C-08-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cuban egg rolls **Warning**
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22-01-4
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Intermediate - Soda gun soiled. Shark bar **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. Deck dining **Repeat Violation**
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