HAMMERHEAD FRED'S

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of mold like substance around the door and on the walls and ceiling of bar walk in cooler. Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Floor on inside walk in freezer broken next to the door. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored with ice cream mix. Employee appropriately stored items at the time of inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Reduced oxygen packaged grouper and snapper thawed without being removed from the package. See stop sale.

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Two gallons of milk in reach in cooler in the bar area not labeled. Operator could not identify when they were opened.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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. Two gallons of milk in reach in cooler in the bar area not labeled. Operator could not identify when they were opened. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in bar area with a blender. Operator removed item at the time of inspection. Corrected On-Site

Basic - Accumulation of mold-like substance in the interior of the ice machine in the server station.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in bar walk in cooler.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Reduced oxygen packaged grouper and snapper thawed without being removed from the package. See stop sale.

Basic - No handwashing sign provided at a hand sink in the bar area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Both beer reach in coolers in bar area with debris accumulated in the bottom.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of mold like substance around the door and on the walls and ceiling of the bar walk in cooler. Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Floor on inside walk in freezer broken next to the door.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Two oyster tags unmarked. Per manager oysters used 2-5-26.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Presence of buildup and mold like substance around the soda machine nozzles in the server station. Server cleaned the area at the time of inspection. Corrected On-Site

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing/broken tiles above the handwashing sink at the frying station, above the maketable adjacent to the burners in the cooking line, and at the corner of the salad station.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen, in the walk in cooler interior, and in the vents above the soda machine in the server station.

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

Basic - Missing drain plug at two of the dumpsters.

Basic - Standing water in bottom three reach-in-coolers in the cooking line (frying station, griddle/grill stations). Standing water in the chest cooler in the bar, close to the redbull cooler.

Basic - Unnecessary items/unused equipment on the premises. Fryers, reach in coolers and ventilation components in the dumpster area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Presence of mold like substance around the door in the interior of the walk in cooler in the bar area.

Intermediate - Handwash sink used for purposes other than handwashing. Sani bucket and shucking glove stored in and over hand wash sink at oyster bar. Employee removed items from sink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers: mahi44F, redfish 44F, shrimp 45F, less than 2 hours. Items iced at time of inspection. New temps after 1 hour redfish 38F, mahi 36F, shrimp 40F, Corrected On-Site

Intermediate - No soap provided at handwash sink at bar. Restocked at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board in grill area.

Basic - Equipment in poor repair. Gaskets on grill cooler in disrepair.

Basic - Plastic Oyster forks in expo area not inverted.

Basic - Vents over back door by dish machine soiled with accumulated food debris, grease, dust, or mold-like substance.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sandwich plating station: cheddar cheese 46F, per manager over night, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sandwich plating station: cheddar cheese 46F, per manager over night, see stop sale.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not marked.

Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of oyster bar hand wash sink. Manager moved cart at time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up under freezer fans. Repeat Violation

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Tasso grits 109F in center, manager reheated to 165F, at time of inspection. Corrected On-Site

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. Provided flyer with cleanup procedures. Manager indicated establishment would adopt procedures. Corrected On-Site

Intermediate - No soap provided at handwash sink. At sink at end of bar, dish pit soap dispenser stocked with hand sanitizer. Both were stocked with soap at time of inspection. No paper towels at both bar hand wash sinks. Restocked at time of inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of 2 door upright prep cooler. Debris around oyster station make table. Oyster station cleaned at time of inspection.

Basic - Water leaking from pipe and/or faucet/handle. Under dish area hand wash sink.

Portable fire extinguisher gauge in red zone. For reporting purposes only. K class in recharge zone by expo side hand wash sink.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dish pit.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of steam table for reheating pasta.

Basic - Ceiling with accumulated mold-like substance. In bar walk-in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. In grill station

Basic - Hole in or other damage to wall. Next to steamer station.

Basic - Ice buildup in walk-in freezer.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Large gap between double doors by beer cooler

Basic - Water leaking from pipe and/or faucet/handle. Pipe under pasta station hand wash sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef steak in tall double door cooler over chopped onions and peppers. Manager removed steak. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo make table: diced tomatoes 47F, per manager over night, see stop sale. ranch dressing 50F, less than 4 hours. Iced at time of inspection.

Basic - Cove molding at floor/wall juncture broken/missing. In back of walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks near clean plates on cook line. Over to lower shelves at time of inspection. Bottle of soda on top shelf in tall double door cooler. Manager removed at time of inspection Corrected On-Site

Basic - Floor area(s) covered with standing water. Under three compartment sink at bar.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gaps in Double doors to dry food storage area near beer cooler.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies in cook line area.

Intermediate - No soap or paper towels provided at bar handwash sink. Manager restocked at time of inspection. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 expired certificate.

Basic - Cutting board has cut marks and is no longer cleanable. On cook line.

Basic - Food debris/ grease build up on floor behind fryers and wall behind line.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of dirty ice machine. Manager washed scoop and put in pan on top of ice machine. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle laying in pan of tomatoes on expo make table. Manager removed during inspection. Corrected On-Site

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Doors on back porch area have gaps around doors.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Expo coke reach in has rusted shelves and chipping paint.