SEAFOOD DOCK

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee battered raw shrimp, washed hands for approximately 5-8 seconds then touched clean fryer basket handles.

High Priority - Employee switched from working with raw food to ready-to-eat food/clean equipment without washing hands. Employee placed raw shrimp in batter, discarded glove no Handwash, employee then touched fryer basket handle.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari over cooked chicken wings in reach in cooler on cooks line, employee moved cooked item above raw. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg wash, corn, and potatoes on cooks line not time marked, establishment just opened/just brought food out of cooler.

High Priority - Toxic substance/chemical improperly stored. Container of cleaning wipes above sauce and cracker packets at salad making area, manager moved wipes below food. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line reach in cooler stained. Can opener blade soiled. Soda gun nozzle behind bar. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonia.

Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom in kitchen, door left opened.

Basic - Ceiling tile missing. In employee bathroom.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents on ceiling above cooks line.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards behind bar and in prep/dish area with cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above flour bins, manager discarded drink. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled above cooks line. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mussels (51F - Cold Holding) item in flip top portion of cooler on top of other items, container was placed in bottom portion of cooler to keep at or below 41F. Corrective Action Taken Repeat Violation Admin Complaint

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. Clam chowder and Mac n cheese opened containers on cooks line opened prior days. Cheesecake in server cooler opened prior days. Employee dated items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Cooking pot inside Handwash sink on cooks line, employees placed removed pot. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at Handwash sink on the end of cooks line. Employee placed roll at sink. Corrected On-Site Repeat Violation

Basic - Accumulation of debris inside warewashing machine. The interior corners are soiled with a black substance build up. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep cooler next to cutting board at end of cooks line. Employee moved drink. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board at end of cooks line, employees placed moved phone. Corrected On-Site

Basic - Floor area(s) covered with standing water. In the walk in freezer, freezer is in defrost mode.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in water 77F, employee removed water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the middle of cooks line. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food/clean equipment without washing hands. Employee prepping raw chicken wings, he then touched walk in cooler door handle to place chicken in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (52F - Cold Holding) sitting out on counter on cooks line, employee placed item back in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg wash at frying station, potatoes and corn on cooks line, operator has application. Items not out of cooler longer than 2 hours.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water spout on cooks line above stove burners. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board hanging at prep are in dish area. Can opener blade soiled. Soda gun behind bar. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at Handwash sink on cooks line, manager placed towels at sink. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. And exterior of dish machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in garlic seasoning with no handle, manager moved cup. Corrected On-Site

Basic - Ceiling tile missing. 2 tiles missing in employee bathroom. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep tables in dish machine area and front line prep. Repeat Violation

Basic - Food stored on floor. Case of chicken on floor in walk in freezer. Margarine on floor outside of office. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On the floor in walk in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and table on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooling rack. Battering station rack. Hood filters on cooks line. Server reach in cooler door tracks soiled. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Server reach in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At mop sink.

High Priority - Employee switched from working with raw food to ready-to-eat food/clean utensils without washing hands. Employee touched multiple raw seafood items and placed on pans then started touching cooler handles and scooping cooked rice into bowls.

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 wiped hands on pants then touched fryer basket handles.

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. Employee cutting pre cooked sausage to then store in walk in cooler until needed on cooks line.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2-3 flies flying around kitchen and landing on clean containers by dish machine.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in reach in cooler on cooks line. Operator moved chicken to the bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (65F - Cold Holding) on counter on cooks line, employees placed items back in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On cooks line above gas burners next to oven.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The bottom of deflector plate inside ice machine in server station. Multiple boards on cooks line and by prep sink are stained. Interior microwave. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Cooking pot inside Handwash sink on cooks line, employee moved item. Corrected On-Site Repeat Violation

Basic - Accumulation of debris inside and outside of warewashing machine.

Basic - Ceiling tile missing. Outside of walk in cooler above cooling rack. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dry storage shelf above canned tomatoes. Operator moved drink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server area.

Basic - Food storage container/container lid cracked or broken. Container holding raw shrimp in walk in cooler. Container on top of wooden boats in dish machine area.

Basic - Food stored on floor. Chicken boxes on floor in walk in freezer. Operator placed chicken on counter. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooling racks in walk in cooler and outside walk in cooler. Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Inside drain by prep sink in kitchen. Operator cleaned out drain and water drained properly. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed bag of red onions on shelf above boiled eggs in walk in cooler. Operator moved onions to the bottom. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters and raw beef over bag of sauce/soup. Employee moved the bagged sauce/soup item to the top. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Corn and potatoes on cooks line no time mark, employees marked time 11:30-3:30. Corrected On-Site

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. Cheesecake inside reach in cooler. Sausage in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave in kitchen. Cutting boards multiple are stained in kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Metal pot inside Handwash sink on cooks line. Repeat Violation

Intermediate - No soap provided at handwash sink. Handwash sink in server station.

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in seasoning container on front line.

Basic - Ceiling tile missing. 2 tiles missing in employee bathroom. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket hanging on hook facing upwards in wait station.

Basic - Dead roaches on premises. 1 dead roach on floor outside of employee bathroom in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on dry storage shelves in the back of kitchen. Container of gum on shelf above reach in cooler on cooks line. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor soiled inside kitchen walk in cooler. Floor area(s) covered with standing water. Inside bar walk in cooler. Wall soiled inside employee bathroom. Repeat Violation

Basic - Food stored on floor. Cases of chicken on floor under shelving in walk in freezer. Bottles of juice and cherries on floor in bar walk in cooler. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cooks line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer on cooks line. Middle reach in cooler on cooks line the door gasket is soiled on the right most door of unit. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop head directly inside empty mop bucket. Repeat Violation

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. Employee picked up cooked potato that was cooling to explain it was still hot to manager, spoke to manager about discussing with employee about using a utensil with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter with seasonings (62F - Cold Holding) sitting on counter on cooks line, operator stated it had only been out of cooler 1.75 hours, he placed item in cooler. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. potatoes 1.5 hours (103F - Cooling) on cooling rack at room temperature, operator placed pan in walk in freezer uncovered to rapidly cool down. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boars stained on reach in cooler on cooks line and at prep sink. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Metal pot in Handwash sink on cooks line, operator removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cooks line, operator replaced roll. Corrected On-Site

Basic - Ceiling tile missing. Above cooling rack outside of walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks next o bag of croutons and salt packets on shelf across from office, operator moved drinks to the bottom. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack sitting on dry storage shelf above dried chilies and bulk seasonings, operator moved bag. Corrected On-Site

Basic - Equipment in poor repair. Multiple cutting boards on cooks line and at prep area with deep cut marks. 1 bulk seasoning container that is cracked and repaired with black duct tape. Ice build up in walk in freezer.

Basic - Exterior door has a gap at the threshold that opens to the outside. Emergency exit door in dining room past restrooms.

Basic - Floor soiled/has accumulation of debris. Inside walk in cooler under shelves near door. Standing water in bar walk in cooler.

Basic - Food stored on floor. Liquid margarine containers in dry storage area, operator placed off of floor. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between reach in cooler and prep table on cooks line, operator removed knife. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Breading containers on shelf by back door the labels have become soiled. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. In hallway near mop sink, operator flipped mop right side up. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer bucket empty, employees changed bucket, primed lines, 100ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies flying around prep sink/ice machine area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Metal pot and scrubber inside sink on cooks line, manager moved items. Corrected On-Site Repeat Violation

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. All kitchen staff.

Intermediate - No soap provided at handwash sink. On cooks line, manager placed new bottle at sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes and Mac n cheese in reach in cooler on cooks line made previous day no date mark, employee placed dates on items. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle behind bar, manager labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Inside corn starch in back dry storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on reach in coolers on cooks line, manager moved all beverages. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Cutting boards with deep cut marks. Repeat Violation

Basic - Food stored on floor. Margarine bottles and oil jugs by office and multiple items in walk in freezer. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.

Basic - Ice scoop handle in contact with ice. Manager moved scoop. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cooks line. Operator moved knives. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. On cooks line.

Basic - Insect control device installed over food preparation area. On top of ice machine in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cooks line soiled. Dry storage shelves soiled. Soda nozzle back splash on drink machine. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket at server station 0 ppm, operator added more quaternary ammonia, 200ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over open packages of Ready-To-Eat ice cream in the walk-in-freezer Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed person in charge at establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided vomitting and diarrhea procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with grooves and stained in kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped in hand wash sink at bar Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food seafood batter

Basic - Covered waste receptacle not provided in women's bathroom. Observed uncovered waste receptacle provided in women's bathroom stalls

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip-top make table with grooves and stained in kitchen.

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink.

Basic - Floor not cleaned when the least amount of food is exposed. Observed floors soiled with food and oil in the kitchen.

Basic - Food stored on floor. Observed container of olives on floor in walk in keg cooler. Observed 2 cartons of cooking oil on floor in kitchen Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food ( seafood batter )

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in a manner not allowed to dry in server station.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline: chicken wings 91-100F. Pooled eggs 76F. In speed reach potatoes 127F. Times were added and items will be discarded after 4 hours. Provided time as public health control documents to operator. Corrective Action Taken Warning - From follow-up inspection 2022-04-19: Corn cob at 57F, item was placed as time for public health control Admin Complaint Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the table top reach-in cooler by the ice machine is soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at 2 hand wash sinks. Towels were added. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed raw oysters on the menu, no sign. A sign was given and emailed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed lack of 100° water at multiple hand wash sinks. The temperature restrictor was adjusted at each one. Corrected On-Site

Basic - Bathroom facility not clean. Observed each bathroom has not yet been fully cleaned from construction.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed the employee restroom door is not self closing.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed the seating applied for is 192, 214 seats current. A seating evaluation form was emailed.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed multiple cold hold units lacking thermometers. The staff added to multiple units prior to the end of the inspection. Corrective Action Taken