FLORIDA'S SEAFOOD BAR AND GRILL

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over seafood in reach-in cooler on cook line. Operator moved Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw fish with gloved hand and then used same gloves to touch clean plate.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holsters behind the bar are soiled. Operator cleaned Corrected On-Site Repeat Violation

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. First run 158°F, second attempt 142°F. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Oasis drink maker dispenser chute is soiled

Basic - Employee with no hair restraint while engaging in food preparation. Cooks put on hair nets Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass mats on service line are soiled Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler. Raw tuna over cabbage. Operator moved Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In open well at center of make line cobia (58F - Cold Holding); mahi (58F - Cold Holding); raw shrimp (63F - Cold Holding). Operator poured buckets of ice over seafoods. Second temperature has all food items below 41°F Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit on cook line cooked beef (116F - Hot Holding); cooked chicken (111F - Hot Holding) Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Cover for ice bin at soda dispenser is soiled. Deli slicer has a buildup of old food debris. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plate used as scoop for flour. Corrected On-Site

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. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelves over cook line. Operator moved Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hair net Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked cups at service stations have evidence of wet nesting Repeat Violation

Basic - Food stored on floor. Case of crabs on the floor in walk in freezer. Operator moved. Soda bibs on the floor in closet. Operator moved Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Hanging on front of equipment at cook line. Operator moved Corrected On-Site Repeat Violation

High Priority - Pesticide-emitting strip present in food prep area. In food storage area next to office. Operator discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler on cook line across from fryers ceviche (47F - Cold Holding); raw shrimp (47F - Cold Holding); crab meat (47F - Cold Holding). In open top reach in cooler beneath service window raw shrimp (52F - Cold Holding); raw grouper (53F - Cold Holding); raw mahi (53F - Cold Holding); andouille sausage (49F - Cold Holding). On shelf over make line cooked potatoes (78F - Cold Holding). In shipping boxes on a crate at the end of cook line crab legs (83F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Fritter container in walk in cooler has time stamp that ended at 2:54.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf over stove top butter (101F - Hot Holding) Repeat Violation

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. In reach in cooler on cook line. In walk in cooler Admin Complaint

Intermediate - Equipment drain line draining into handwash sink. Hand wash sink in corner of cook line has soiled pans in well

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Dispenser chute for oasis machines have an accumulation of mold like substance Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink across from breading station has a piece of equipment in the well blocking availability for hand washing Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Fryer basket handles heavily soiled with food residues Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Perforated acoustic tiles over dry reach in cooler area across from dish area are in disrepair and beginning to hang down

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored on the floor not inverted to drain. Operator inverted off floor Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table on cook line across from fryers Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked cup on service line have evidence of wet nesting

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in gap along edge of open top cold holding well of cook line. Operator moved to dish Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from pipe on wall. Whisk stored on handle for hot holding unit. Operator moved Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes on service line and plastic soufflé cups at remote service stations stored with food contact surfaces facing upwards. Operator inverted Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In bottom of breading station reach in cooler. In bottom of glass cooler behind bar

High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper cups used for mules do not have non corrosive interior lining

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 155°F Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw seafood at breading station and did not wash hands during glove change before touching handles and wares Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler. Cut tomatoes with date of 1/19

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler cut tomatoes (47F - Cold Holding); butter (47F - Cold Holding); butter packets (47F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cut tomatoes (47F - Cold Holding); butter (47F - Cold Holding); butter packets (47F - Cold Holding).SEE STOP SALE On cook line in open face holding well raw shrimp (55F - Hot Holding); raw cobia (57F - Cold Holding); raw white fish (53F - Cold Holding); scallops (49F - Cold Holding) In salad make line reach in cooler and in reach in cooler beneath service window cut lettuce (51F - Cold Holding); slaw (47F - Cold Holding); pico (46F - Cold Holding); shredded cheese (48F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on shelf over stovetop. cooked chicken (101F - Hot Holding) In container next to fryers fries (70F - Hot Holding) Repeat Violation Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags are missing date last served

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dispenser chute of oasis machine has an accumulation of mold like substance. Soda gun holster behind interior bar nearest entry point is soiled

Basic - Buildup of food debris/soil residue on equipment door handles. Fry basket handles are heavily soiled

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles over cook line have an accumulation of dust

Basic - Clean linens stored on floor. In closet behind office

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table of cook line

Basic - Equipment in poor repair. Multiple broken gaskets on reach in coolers

Basic - Food stored on floor. Multiple cases of chicken stored on the floor in walk in cooler. Operator moved Corrected On-Site

Basic - In-use utensil stored on equipment door handle between uses. Whisk hanging in aisle on handle of hot box to the left of stovetop Repeat Violation

Basic - Single-service articles improperly stored. Multiple cases of single service items (cups, gloves, napkins) stored on the floor in dry storage room

Basic - Time/temperature control for safety food thawed in an improper manner. 2 cases of crab legs at end of cook line thawing at room temperature

Basic - Working containers of food removed from original container not identified by common name. In storage containers at breading station White granular substance removed from original packaging is not labeled identifying by common name

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook moved from handling raw fish to ready to eat foods. Changed gloves with no hand wash

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. Cook touched pant leg with gloves hand then began handling clean equipment

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm. Operator diluted to 200ppm Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw bacon stored over raw tuna in stand up reach in cooler between cook line and batter station. Operator moved Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler. Raw tuna fully in sealed packaging bearing thawing requirements.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In open top well and flip top sliced cheese (57F - Cold Holding); heavy cream (75F - Cold Holding); raw shrimp (50F - Cold Holding); raw scallops (51F - Cold Holding); sausage (50F - Cold Holding); raw fish (50F - Cold Holding) Sitting in the box on a crate at end of line crab legs (59F - Cold Holding) In reach in cooler at batter station raw shrimp (53F - Cold Holding); raw fish (51F - Cold Holding); calamari (53F - Cold Holding) Repeat Violation Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Flours used for dredging at batter station were not replaced at 2pm.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box on cook line prime rib (116F - Hot Holding); cooked burgers (120F - Hot Holding); On shelf over cook line cooked chicken (116F - Hot Holding) Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line has pans in the well Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Has paperwork but has not been signed by any employees Repeat Violation Warning

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. In walk in cooler. Raw tuna fully in sealed packaging bearing thawing requirements. SEE STOP SALE

Basic - Employee with no hair restraint while engaging in food preparation. Cook put on a hair net Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups over soda dispenser

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area surrounding hoods over cook line have an accumulation of grease dripping. Condenser fan covers in walk in cooler have an accumulation of dust Repeat Violation

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

Basic - Wood food-contact surface not properly sealed. In walk in freezer

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled personal lanyard with keys then proceeded to put on gloves without washing hands. Re-educated.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk 48 butter 48-51 sour cream 48 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 48 butter 48 -51 sour cream 48 Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Red hose on Bibb out back.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting board by steamer station.

Intermediate - Handwash sink not accessible for employee use at all times. Dish machine trays in hand wash sink in dish area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area. no soap at dish area. Corrected On-Site Repeat Violation

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. Alexis W.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets.

Basic - Employee eating in a food preparation or other restricted area.

Basic - Employee with no hair restraint while engaging in food preparation. Cook. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups Repeat Violation

Basic - Equipment in poor repair. Left Gasket of upright 2 door cooler. . Alto sham missing handle. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Gray tubs in spice area.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Light not functioning. Seafood breading station.

Basic - Open dumpster lid. Corrected On-Site Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Onions being cut .

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and forks at bar.

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

Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver by double bay sink.

High Priority - - From initial inspection : High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quat over 400ppm.. Remade 200 ppm. Corrected On-Site Warning - From follow-up inspection 2021-12-07: Not set up. Time Extended

Intermediate - - From initial inspection : 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. Outside bar added with scooping ice, triple sink in a non fully able to be closed bar service area. Blenders used for frozen drinks and plastic cups. Warning - From follow-up inspection 2021-12-07: Not completed. Time extended by Supervisor on duty. Time Extended

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser does not dispense towels easily. Prep area and expo area. Warning - From follow-up inspection 2021-12-07: Paper towel dispenser in prep area empty. Added roll of towels. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook Corrected On-Site Repeat Violation Warning - From follow-up inspection 2021-12-07: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2021-12-07: Cups still stacked wet nesting. Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Between sinks. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2021-12-07: Knives stored between sinks. Removed. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Open dumpster lid. Lids missing. Warning - From follow-up inspection 2021-12-07: One lid open. Time Extended

Basic - - From initial inspection : Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Cups etc in room off of new outside area. Warning - From follow-up inspection 2021-12-07: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Storage with ice machine in coolers by office. Warning - From follow-up inspection 2021-12-07: Time Extended

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quat over 400ppm.. Remade 200 ppm. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Drained pasta, pasta observed in sink. Strainer in bar hand wash sink. . Blender base in prep area hand wash sink. Corrective Action Taken Warning

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. Outside bar added with scooping ice, triple sink in a non fully able to be closed bar service area. Blenders used for frozen drinks and plastic cups. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser does not dispense towels easily. Prep area and expo area. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cook Corrected On-Site Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups. Corrective Action Taken Repeat Violation Warning

Basic - Equipment in poor repair. Gasket Right door of upright turbo air. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between sinks. Corrected On-Site Repeat Violation Warning

Basic - In-use tongs stored improperly between uses. In hand wash sink. Warning

Basic - Open dumpster lid. Lids missing. Warning

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Cups etc in room off of new outside area. Warning

Basic - Standing water in floor drain/floor drain draining very slowly. In prep area. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Storage with ice machine in coolers by office. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed scallions over bottled sauces in walk in cooler. Corrected On-Site Warning