SQUID LIPS

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. 0ppm Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw bacon and raw shrimp removed from commercial packaging stored over fries. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In well on service side of line cut lettuce (61F - Cold Holding); cut tomatoes (61F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Beer taps at interior bar are soiled on under side Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service on water filters

Basic - Bowl or other container with no handle used to dispense food. 2oz plastic soufflé cups used as scoop in breadcrumbs

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 commercial packaging bearing indicator label. SEE STOP SALE

Basic - Dead roaches on premises. 8 dead roaches observed throughout building Corrected On-Site

Basic - Equipment in poor repair. Ice tea dispenser nozzle is chipped

Basic - Food stored on floor. Ketchup bottles stored on the floor

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored under microwave. Knife used for mussels stored between wall and handwashing sink Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of speed cart in walkway Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf over expo window for cook line is soiled. Walk-in cooler shelves are soiled. Condenser fan cover has an accumulation of mold like substance

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

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler near oyster station raw tuna (61F - Cold Holding); cut cabbage (63F - Cold Holding); cut tomatoes (63F - Cold Holding); blue cheese (63F - Cold Holding); Caesar dressing (63F - Cold Holding). SEE STOP SALE In walk in cooler mashed potatoes (56F - Cold Holding); slaw (56F - Cold Holding); buttermilk (56F - Cold Holding); heavy cream (56F - Cold Holding); shredded cheese (56F - Cold Holding); garlic in oil (56F - Cold Holding); butter (56F - Cold Holding); sliced cheese (56F - Cold Holding); milk (56F - Cold Holding); sour cream (56F - Cold Holding); shrimp base (56F - Cold Holding); chicken base (56F - Cold Holding); clam base (56F - Cold Holding). SEE STOP SALE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler sliced cheese (58F - Cold Holding); shredded cheese (58F - Cold Holding); butter (56F - Cold Holding); buttermilk (56F - Cold Holding); heavy cream (56F - Cold Holding) In reach in cooler on cook line across from fryers raw shrimp (58F - Cold Holding); raw mahi (58F - Cold Holding); raw fish (58F - Cold Holding); wings (58F - Cold Holding) In reach in cooler near oyster station raw tuna (61F - Cold Holding); cut cabbage (63F - Cold Holding); cut tomatoes (63F - Cold Holding); blue cheese (63F - Cold Holding); Caesar dressing (63F - Cold Holding). SEE STOP SALE Repeat Violation Warning

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. Madyson

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 mahi and raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements SEE STOP SALE Repeat Violation

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

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

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

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line near fryers key lime habanero (79F - Cold Holding); On cook line under expo window butter (79F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line near fryers key lime habanero (79F - Cold Holding); On cook line under expo window butter (79F - Cold Holding)SEE STOP SALE Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib of rear loading dock

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. No system in place to keep tags in chronological order

Intermediate - Clam/mussel/oyster tags not marked with last date served. Missing on vast majority of tags

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles for soda machine is soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink behind exterior tiki bar is unable to drain making it inaccessible for use Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind exterior bar nearest restrooms is being used as a dump sink. Ice and fluids in well. Hand wash sink at service station next to exterior bar on restrooms side is being used as a dump sink. Well stained from iced tea Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Ceiling in banquet room falling in from water damage. Floors in banquet room have missing sections exposing under structure of building. Sections of the banquet room floor feel as though the floor will give way when stepped on

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling over expo window is falling in exposing joists and insulation 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. Fully thawed raw mahi and raw tilapia in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE Repeat Violation

Basic - Dead roaches on premises. Observed 3 dead roaches in chemical room next to dish area Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over service window Repeat Violation

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

Basic - Equipment in poor repair. Multiple torn gaskets on equipment doors

Basic - Food stored on floor. Boxes of plastic ketchup bottles on the floor near entry to banquet room Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in gap between hand wash sink and wall on cook line. Knife stored in gap between paper towel dispenser and wall in rear prep area. Operator removed to dish Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of mold like substance Repeat Violation

Basic - Single-service articles improperly stored. Cases of single service cups on the floor in banquet room. Operator moved Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Beer reach in cooler at interior bar and glass reach in cooler at exterior tiki bar Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at exterior tiki bar nearest restrooms does not drain Warning

Basic - Stored food not covered. Container of flour on shelf in rear prep area is not covered. Operator covered In walk in cooler. Cooked potatoes and raw shrimp not covered Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in cooler

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted and chipping Repeat Violation

Basic - Waste line missing at soda gun holster. At exterior tiki bar Repeat Violation

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. 0ppm Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 30+ live flying insects in bar area Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over liquid egg containers in walk in cooler Corrected On-Site

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler raw shrimp (51F - Cold Holding); raw beef (51F - Cold Holding); Mac and cheese (51F - Cold Holding); scallops (51F - Cold Holding); raw mahi (51F - Cold Holding). Walk in cooler ambient temperature 51°F In reach in cooler nearest dish area on cook line raw mahi (50F - Cold Holding); raw tuna (50F - Cold Holding); sliced cheese (52F - Cold Holding) In reach in cooler across from fryers raw barramundi (51F - Cold Holding); raw mahi (51F - Cold Holding); raw shrimp (51F - Cold Holding); milk (51F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler raw shrimp (51F - Cold Holding); raw beef (51F - Cold Holding); Mac and cheese (51F - Cold Holding); scallops (51F - Cold Holding); raw mahi (51F - Cold Holding). Walk in cooler ambient temperature 51°F In reach in cooler nearest dish area on cook line raw mahi (50F - Cold Holding); raw tuna (50F - Cold Holding); sliced cheese (52F - Cold Holding) In reach in cooler across from fryers raw barramundi (51F - Cold Holding); raw mahi (51F - Cold Holding); raw shrimp (51F - Cold Holding); milk (51F - Cold Holding) Warning

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink in service area near exterior bar 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. Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters for ice machine on rear deck are not dated with last time serviced

Basic - Bowl or other container with no handle used to dispense food. 2oz soufflé cup used as scoop in multiple containers. Operator discarded Corrected On-Site Repeat Violation

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 mahi and tuna in vacuum sealed packaging bearing indicator label for thawing requirements

Basic - Dead roaches on premises. Observed 2 dead roaches

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over make line. Operator discarded Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hung on front of equipment in walkway of cook line. Operator moved Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fire suppression lines over fryers are heavily coated with grease and dust

Basic - Standing water in bottom of reach-in-cooler. Bottom of beer cooler behind interior bar. Inside bottom or reach in cooler nearest dish area

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

Basic - Waste line missing at soda gun holster. No waste line for soda gun on south side of exterior bar

Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. Operator labeled Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flying insects at interior side bar Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On service cart in kitchen. slaw (56F - Cold Holding)

Intermediate - Handwash sink used for purposes other than handwashing. At service station on South side of exterior bar is being used as a dump sink. Ice and straw in well Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. On cook line. Improperly loaded. Operator properly fed Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At sinks in kitchen. Operator reset water heater. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. 4oz plastic soufflé cup In Caesar dressing. Operator discarded Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. Ceiling has evidence of water damage and water dripping In banquet room between. In between to stairwells of interior dining area

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. Tuna on cook line. Repeat Violation

Basic - Dead roaches on premises. Multiple throughout kitchen, service and dining areas

Basic - Floor area(s) covered with standing water. In beer walk in cooler behind exterior bar

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 30+ live flying insects in kitchen on each side of dish area near drying and storage racks. Observed 8 live flying insects in chemical storage room attached to kitchen. Repeat Violation Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 3 rodent droppings in hostess stand. Observed 5 rodent droppings in service room next to office. Observed 50+ rodent droppings in closed room between office and kitchen. Observed 50+ rodent droppings in kitchen beneath and on equipment. Warning

High Priority - Rodent rub marks present along walls/ceilings. Along pipes throughout kitchen

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on the non chemical side of the split at mop sink and at hose bib on exterior of building

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding soda dispenser nozzles at service stations Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In container on top of reach in cooler

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In room between office and kitchen is dripping water and falling down Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Receptacles in each stall have no cover

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards Repeat Violation

Basic - Dead roaches on premises. Multiple dead roaches throughout building Warning

Basic - Employee eating in a food preparation or other restricted area. Employee drinks on shelves over make line in kitchen

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

Basic - Equipment in poor repair. Multiple torn gaskets on reach in coolers and walk in cooler Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floors in room between office and kitchen is soft/spongy. Potentially going to collapse. Floors stained from water damage

Basic - Hole in or other damage to wall. Wall open to exterior as maintenance hatch for access to coy pond in lower room next to main entrance

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on cook line has an accumulation of dust Repeat Violation

Basic - Unclean building components, attachments or fixtures. Ceiling, walls, pipes, and electrical lines over prep area behind cook line are heavily soiled

Basic - Unnecessary items/unused equipment on the premises. Multiple pieces of unused equipment on rear line and in room between office and kitchen Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In chemical storage room near dish area

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Multiple propane tanks in room between office and kitchen

High Priority - - From initial inspection : 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. 0 ppm. Primed 50 ppm. Warning - From follow-up inspection 2022-05-23: Not set up Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. By clean dish storage shelf. Warning - From follow-up inspection 2022-05-23: Observed 7 live flying insects at interior bar near oasis machine Time Extended

High Priority - - From initial inspection : High Priority - Pesticide use not in accordance with manufacturer's directions. Emitting strips hanging by drink gun at inside bar. Warning - From follow-up inspection 2022-05-23: Not observed Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw clams over fries. Corrected On-Site Warning - From follow-up inspection 2022-05-23: Raw bacon over fries Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice only 124 after 2 hoursWarning recommended to get up to 165F in the next 5 minutes. Corrective Action Taken Warning - From follow-up inspection 2022-05-23: No reheating taking place at callback Time Extended

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Chemical closet. Warning - From follow-up inspection 2022-05-23: No change Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Sign states no to use at bar. Warning - From follow-up inspection 2022-05-23: No accessible near office. Blocked by trash bin. Not accessible behind bar. Filled well Time Extended

Intermediate - - From initial inspection : 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. Risa Warning - From follow-up inspection 2022-05-23: Operator is unable to provide proof of training for some employees. Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter for steamer not dated as to when installed, recommended no more than 12 months. Warning - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Warning - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling and walls tile shows damage or is in disrepair. Storage room Warning - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Draining into bucket in outside walk in cooler at tiki bar. Warning - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Prep leading into kitchen. Warning - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cookline Warning - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shoes on shelf with food containers. Corrected On-Site Warning - From follow-up inspection 2022-05-23: Speaker in service area Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Duct tape and exposed insulation on lid of rolltop cooler. Leg of soup crock. Gaskets. Warning - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Excessive Unnecessary items/unused equipment on the premises. Multiple pieces of equipment on back line, coolers, fryers, grills, oven. Banquet room: salad bars, hot boxes. Warning - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. At entrance to walk in coolers Warning - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink by ice machine. Exterior of cookline equipment. Handles. Seasoning containers. Interior of cooler used for dry storage. Exterior of rolling flour container. Holster at inside. Warning - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler.. Multiple coolers on cookline. Warning - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. By ice machine. Warning - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-05-23: No change Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke causing heavily soiled walls and ceiling behind char grill. Notified Fire AHJ. For reporting purposes only. - From follow-up inspection 2022-05-23: No change 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. 0 ppm. Primed 50 ppm. Warning

High Priority - Employee washed hands with cold water. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. By clean dish storage shelf. Warning

High Priority - Pesticide use not in accordance with manufacturer's directions. Emitting strips hanging by drink gun at inside bar. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw clams over fries. Corrected On-Site Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice only 124 after 2 hoursWarning recommended to get up to 165F in the next 5 minutes. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Chemical closet. Warning

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. Half n half. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave, can opener, slicer. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Sign states no to use at bar. Warning

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. Risa Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter for steamer not dated as to when installed, recommended no more than 12 months. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Booster unplugged at inside bar. Warning

Intermediate - Wild bird present inside establishment. Entered inside bar. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Ceiling/ceiling and walls tile shows damage or is in disrepair. Storage room Warning

Basic - Condensation or other drainage not disposed of according to law. Draining into bucket in outside walk in cooler at tiki bar. Warning

Basic - Cove molding at floor/wall juncture broken/missing. Prep leading into kitchen. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cookline Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shoes on shelf with food containers. Corrected On-Site Warning

Basic - Equipment in poor repair. Duct tape and exposed insulation on lid of rolltop cooler. Leg of soup crock. Gaskets. Warning

Basic - Excessive Unnecessary items/unused equipment on the premises. Multiple pieces of equipment on back line, coolers, fryers, grills, oven. Banquet room: salad bars, hot boxes. Warning

Basic - Floor area(s) covered with standing water. At entrance to walk in coolers Warning

Basic - In-use utensil stored in sanitizer between uses. Knives. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink by ice machine. Exterior of cookline equipment. Handles. Seasoning containers. Interior of cooler used for dry storage. Exterior of rolling flour container. Holster at inside. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Standing water in bottom of reach-in-cooler.. Multiple coolers on cookline. Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. By ice machine. Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer, no working bulbs, had to use flashlight. Warning

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

Use of cooking equipment producing grease laden vapors/smoke causing heavily soiled walls and ceiling behind char grill. Notified Fire AHJ. For reporting purposes only.

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

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. Cook Handled bread with bare hands. Discarded. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Tongs going to be used for food not washed, rinsed and sanitized. Employee rinsed at sink, advised to run through dish machine. Corrected On-Site Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon may be ordered undercooked. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw seafood on rolling cart in walk in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 door low boy. Housemade Alfredo 47° blue cheese 51° diced tomatoes 47° cooked onions 47° Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low boy. Housemade Alfredo 47° blue cheese 51° diced tomatoes 47° cooked onions 47° adjusted dial on cooler, dropping in ambient temperature. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Green hose Bibb in outside utility area off of kitchen. Warning

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Dayna been in management position for about 2 months. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 8 employees present. Warning

Intermediate - No paper towels or mechanical hand drying device, hand wash sign, provided at handwash sink at Inside bar hand wash sinks. No hand wash sign at tiki bar hand wash sink. Warning

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. Abundance of employees expired. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored in chemical storage area. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Several tanks around back by walk in cooler. And tanks by electric meter. Warning

Basic - Clean utensils or equipment stored on rusty rack. Warning

Basic - Employee with no hair restraint or beard guard while engaging in food preparation. Cook Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at outside bar. Warning

Basic - Equipment in poor repair. Gasket Advantco upright freezer, 3 door roll top Warning

Basic - Floor area(s) covered with standing water. Several areas with pooling water and entry into outside walk in freezer and cooler. Warning

Basic - Hole in or other damage to wall. Base of wall in prep area by table with can opener. Warning

Basic - Light not functioning. Dome light Over cookline several fixtures throughout kitchen. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fixture at entry to kitchen by bread cart. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine on loading dock, where door swings up. Floor under flat top grill Warning

Basic - Warewashing conducted in outdoor area. Triple sink set up at tiki bar that is not able to fully be closed up. Warning