SISTERS OF THE SEA

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink removed from end of cook line and by salad station. Warning - From follow-up inspection 2022-08-15: Observed no hand sinks installed but did observe proof of owner ordering them. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: raw grouper 45F, raw shrimp 46F, iced at time of inspection. Corrective Action Taken

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink removed from end of cook line and by salad station. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test kits for dish machine,

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. New bar added in dining area opposite from old bar. Bar includes dish washer, ice well, reach in coolers, and hand wash sink. Warning

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on fry station cutting board. Manager discarded at time of inspection. Corrected On-Site

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives on cook line stored in cracks between equipment. Knives removed and washed at time of inspection. Corrected On-Site

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-21 Admin Complaint - From follow-up inspection 2021-09-01: License still delinquent, operator states payment was mailed. Time Extended - From follow-up inspection 2021-10-25: Time Extended - From follow-up inspection 2021-11-29: License expired 6-1-21 Admin Complaint

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-21 Admin Complaint - From follow-up inspection 2021-09-01: License still delinquent, operator states payment was mailed. Time Extended - From follow-up inspection 2021-10-25: Time Extended

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2021-09-01: Time Extended - From follow-up inspection 2021-10-25: Manager states, test passed. Does not have certificate yet. Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-21 Admin Complaint - From follow-up inspection 2021-09-01: License still delinquent, operator states payment was mailed. Time Extended

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2021-09-01: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 cook hired over 60 days, no training. Warning - From follow-up inspection 2021-09-01: Time Extended

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. Kitchen dish machine tested at 0ppm. Manager fixed at time of inspection. Retested at chlorine 100ppm. Bar dish machine tested at chlorine 0ppm, manager primed machine. Retested at chlorine 50ppm Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-21 Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: raw fish 46F, raw shrimp 45F, raw oysters 44F. Items iced at time of inspection. retemps: raw oysters 40F, raw shrimp 41F, raw fish 40F, Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink fell off wall in by cook line. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth bucket stored in bar hand wash sink. Bartender moved wiping cloth bucket. Corrected On-Site

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 cook hired over 60 days, no training. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Creole cream in walk-in made Monday 8-23-21, not dated. Manager dated at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for steam table in water 112F. Manager put in steam table. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves by freezer door soiled. Handle on door going into kitchen, and inside of door.