| Violation
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Observation
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Observed cutting board stored at three compartment sink with grooves and no longer smooth and easily cleanable.
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35A-03-4
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Basic - Dead roaches on premises.
Observed; one dead roach under reach in cooler containing seasoning and sauces.
One dead roach in doorway to crab cooler.
One dead roach between unused reach in coolers under decorative deer heads.
Three dead roaches in corner of establishment next to ice machine not in use. Person in charge cleaned dead roach at crab cooler.
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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 opened water bottle employee stated was his stored on prep shelf next to fryers. Employee removed water bottle. **Corrected On-Site**
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08B-38-4
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Basic - Food stored on floor.
Observed boxes of raw lobster stored on floor in walk-in freezer. **Repeat Violation**
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36-68-5
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Observed grease build up on walls around hood filters and hood suppression system.
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave on front counter under seasonings with debris build up inside.
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51-18-6
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Basic - No copy of latest inspection report available.
Observed person in charge unable to provide copy of previous inspection.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed; sides of fryers soiled with grease.
Drip tray in reach in cooler with cooked shrimp near raw fish items in common area with mold like substance build up.
Soiled hood filters above fryer station.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Observed three containers of frozen raw shrimp in standing water. Person in charge stated shrimp was pulled out of freezer 20 minutes prior. Employee moved shrimp to three compartment sink to thaw under running water. **Corrective Action Taken**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Observed employee wash pan with soapy water in hand wash sink. Pan was rinsed with hose and drained into floor drain without being sanitized.
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed two flying insects at back door near containers of ice.
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food.
Observed raw fish in freezer stored in non food-grade bags. **Repeat Violation** **Admin Complaint**
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50-17-3
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
Observed license expired June 01, 2024. **Admin Complaint**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed containers of raw chicken stored over opened containers of ready to eat sauces in reach in cooler by fryer station. Employee rearranged items for proper storage. **Corrected On-Site**
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
Observed oyster tags with no date marking of final oyster served.
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02C-03-5
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Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed gallon of milk in tall reach in cooler in kitchen area with no date mark. Employee indicated he was unaware of when it was opened but within 7 days.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed employee washing a metal pan in hand wash sink in kitchen area. Inspector educated employee on designated hand wash sink requirements. **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sinks in kitchen area.
Observed no hand wash sign at hand wash sink at front counter by kitchen entrance.
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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Observed one employee who stated had worked for more than two months with no proof of employee training.
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27-16-4
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Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Observed no hot water at hand wash sink at front counter by kitchen entrance. Person in charge stated owner had hot water turned off. Other hand wash sinks in establishment have running hot water.
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