SAND ON THE BEACH

High Priority - 1 Live, small flying insects found in the kitchen.

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. Bar dish machine 10 ppm, manager primed several times

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked potatoes in the walk in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced ham 45F placed in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top station cooler cut tomatoes (67F - Cold Holding); mango salsa with corn (67F - Cold Holding); cheese (61F - Cold Holding) 3 door lowboy cooler guacamole 50F cut lettuce 50F Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open blade heavily soiled

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu.

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. Chris the dish washer Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Container of cooked potatoes stored on floor in the walk in cooler. Corrected On-Site

Basic - Drain cover(s) missing. Mop sink

Basic - Dump sink heavily cover in mold like substance.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans in dish room Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Outer openings not protected during operation and vermin present.

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Outside where soda station was. - From follow-up inspection 2025-05-06: Operator doesn't want sink outside. Will send plans to plan review Time Extended - From follow-up inspection 2025-07-08: Unable to locate outside soda station area Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep and dish area swapped please submit plans. - From follow-up inspection 2025-05-06: Time Extended - From follow-up inspection 2025-07-08: Manager on duty unable to provide proof of submission. Able to find plans for submission. Plans provided do not reflect all areas of establishment Time Extended

Basic - - From initial inspection : Basic - Excessive amounts of unused equipment in room used for dry storage. - From follow-up inspection 2025-05-06: All Time Extended - From follow-up inspection 2025-07-08: No change Time Extended

Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Hot water handle missing at hand sink in the upstairs bar. - From follow-up inspection 2025-05-06: Plumber fixing today Time Extended - From follow-up inspection 2025-07-08: Handle installed but does not supply water when turned to on position Time Extended

Basic - - From initial inspection : Basic - Gaskets heavily soiled on chest freezer. - From follow-up inspection 2025-05-06: Time Extended - From follow-up inspection 2025-07-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Outside where soda station was. - From follow-up inspection 2025-05-06: Operator doesn't want sink outside. Will send plans to plan review Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Judah - From follow-up inspection 2025-05-06: Judah has scheduled to take manager certification Time extended 55 days Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep and dish area swapped please submit plans. - From follow-up inspection 2025-05-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dish room - From follow-up inspection 2025-05-06: Time Extended

Basic - - From initial inspection : Basic - Excessive amounts of unused equipment in room used for dry storage. - From follow-up inspection 2025-05-06: All Time Extended

Basic - - From initial inspection : Basic - Expo container water line draining onto a bucket. - From follow-up inspection 2025-05-06: Time Extended

Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Hot water handle missing at hand sink in the upstairs bar. - From follow-up inspection 2025-05-06: Plumber fixing today Time Extended

Basic - - From initial inspection : Basic - Gaskets heavily soiled on chest freezer. - From follow-up inspection 2025-05-06: Time Extended

Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine in kitchen - From follow-up inspection 2025-05-06: Time Extended

High Priority - 2 Live, small flying insects found kitchen. Warning

High Priority - Container of medicine and chemical improperly stored with utensils. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook in kitchen changing several tasks.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cooked wiped face then continue to grill without hand wash.

High Priority - Oyster tag missing from 2 dozens of oysters left in box. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tuna stored over mango salsa and avocado sauce..

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Avocado sauce dated 4-21-25

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Avocado sauce dated 4-21-25

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish bearing label not removed from package upon thawing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk (45F - Cold Holding); butter packets (48F - Cold Holding) in cooler over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upstairs walk in cooler milk (45F - Cold Holding); butter packets (48F - Cold Holding) Warning

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

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

Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Inside kitchen not where customers can see it. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board heavily soiled Soda nozzles at the wait station heavily soiled.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Outside where soda station was.

Intermediate - Manager or person in charge lacking proof of food manager certification. Judah

Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep and dish area swapped please submit plans.

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. For new staff members less than 60 days. Miranda, Anne and Summer

Intermediate - No tag on oysters. See stop sale.

Basic - Carbon dioxide/helium tanks not adequately secured. In room used for dry storage

Basic - Cases of food stored on floor in the walk in cooler. Calamari and chicken. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dish room

Basic - Clean cutting boards not stored inverted or in a protected manner.

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. Salmon Repeat Violation Warning

Basic - Duct tape used to repair nonfood-contact surface. On lid of bulk container.

Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage container in prep area Repeat Violation

Basic - Excessive amounts of unused equipment in room used for dry storage.

Basic - Expo container water line draining onto a bucket.

Basic - Faucet/handle missing at plumbing fixture. Hot water handle missing at hand sink in the upstairs bar.

Basic - Gaskets heavily soiled on chest freezer.

Basic - Ice scoop handle in contact with ice. Down stair bar

Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine in kitchen

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Mahi thawing 20 minutes in prep sink 60F

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Upstairs walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line

Basic - Working containers of food removed from original container not identified by common name. Bulk container of clam breading Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-11-18: Manager proved proof of paid course and had technical issues with course proctor. Spoke with Selina and granted 2 week extension to complete food manager certification. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-11-18: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork walk in cooler Heavy cream walk in cooler Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed. Current

Basic - Food stored on floor. Lemons on floor upstairs walk in cooler Corrected On-Site

Basic - Ice bucket/shovel stored not inverted upstairs ice machine Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Standing water in bottom of reach-in-cooler. 2 door reach in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar salt Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Can of ketchup dented on the seam.

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. Chlorine 0 ppm, primed a lot of air bubbles. 100 ppm

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live flies in kitchen.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ice cream in the reach in freezer. In Reach in freezer opened bag of raw chicken tenders stored over cooked portioned pulled pork. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Quinoa 10/1 ceviche 10/9

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ceviche dated 10/9 quinoa 10/1

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Blue cheese 44F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 58F found on the counter on the front line. Recommend to rapid chill. Cook line cooler pico (44 to 50F - Cold Holding); cut cherry tomatoes (45F - Cold Holding); Prep cooler blue cheese dressing 44F

High Priority - Toxic substance/chemical improperly stored. Windex and other chemicals hanging from rack on bag n box station. Chemicals over single service items in the storage room.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary over 500 ppm

Intermediate - Can opener blade heavily soiled. Soda gun at upstairs bar soiled.

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

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

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. Emailed to operator Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Handwash sink used for purposes other than handwashing. Spoons in hand sink Filling pitcher up with water from hand sink. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory; poached eggs for eggs Benedict need asterisks, indicating undercooked

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and Chlorine

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Upstairs bar hand sink

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.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with green solution.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup use to scoop spices

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Bamboo on ceiling

Basic - Excessive amounts of vines growing on side of building up to the roof on the west side.

Basic - Floor area(s) covered with standing water. Grout lines missing on cook line causing water and food debris to lay in crevices.

Basic - Heavy build up of slime on the reach in freezer gasket.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 3 door low boy cooler.

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

Basic - Vending machine exterior soiled. Hand sink in prep area heavily soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.cook line

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour and sugar not labeled.

High Priority - - From initial inspection : High Priority - Sewage/wastewater backing up through floor drains. Grey water draining from out side pipe Per Kathryn Manti rope off area and parking lot where leaking - From follow-up inspection 2023-03-28: Plumber due to be at restaurant this afternoon, confirmed. Inspector will time extend one day per Kathryn Manti. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table diced tomatoes 62f cold holding sliced tomatoes 61f cold holding Salad station sliced tomatoes 52f cold hold - From follow-up inspection 2023-03-28: Sliced tomatoes 55F, diced tomatoes 51F, shredded cheese 48F. Operator rapid chilled items and added more ice to cook line. Sliced tomatoes 50, diced tomatoes 47, shredded cheese 45, after 20 minutes rapid chilling. Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2023-03-28: Time Extended

Intermediate - - From initial inspection : 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. Heavy cream milk liquid eggs. Walk in cooler - From follow-up inspection 2023-03-28: Milk and liquid egg not labeled. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Several - From follow-up inspection 2023-03-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Poached eggs. No asterisk or disclosure - From follow-up inspection 2023-03-28: Operator states she will correct menus by next inspection. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-03-28: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Fridge 1 - From follow-up inspection 2023-03-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Bottom of reach in cooler both bars Repeat Violation - From follow-up inspection 2023-03-28: Time Extended

Basic - - From initial inspection : Basic - Outdoor ice machine with no overhead protection. No lock on outside ice machine - From follow-up inspection 2023-03-28: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Beer cooler - From follow-up inspection 2023-03-28: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw potatoes walk in cooler Corrected On-Site

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. Seafood over fries Corrected On-Site

High Priority - Sewage/wastewater backing up through floor drains. Grey water draining from out side pipe Per Kathryn Manti rope off area and parking lot where leaking

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table diced tomatoes 62f cold holding sliced tomatoes 61f cold holding Salad station sliced tomatoes 52f cold hold

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 125f hot holding

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

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. Heavy cream milk liquid eggs. Walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Several

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink. Sink by server area

Intermediate - Identity of food or food product misrepresented. Poached eggs. No asterisk or disclosure

Intermediate - Manager or person in charge lacking proof of food manager certification. Josh

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/

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. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Equipment in poor repair. Fridge 2. Gasket Repeat Violation

Basic - Food stored on floor. Oranges Potatoes walk in cooler Oil on floor

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Fridge 1

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Bottom of reach in cooler both bars Repeat Violation

Basic - Outdoor ice machine with no overhead protection. No lock on outside ice machine

Basic - Standing water in floor drain/floor drain draining very slowly. Kitchen

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

Basic - Working containers of food removed from original container not identified by common name. Flour. Sugar

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salmon 51f cold holding. Walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon 51f cold holding. Thawed last night over 4 hours. Operator discarded Creamers 68f cold holding. Butter pads 70f cold holding. Left out door was open suggest rapid chill Rechecked before end of inspection. Butter 43f cold holding. Creamers 42f cold holding Corrective Action Taken

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. Quaternary 400 ppm. Corrected to 200 ppm Corrected On-Site

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

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. Milk and creamer in walk in cooler Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

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

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/manager showed up Corrected On-Site Repeat Violation

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. Change in management will retrain employees Warning

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. Inspector sent copy of consumer advisory Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sugar and flour Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Pantry area

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

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

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

Basic - Equipment in poor repair. Gaskets single door freezer

Basic - Ice bucket/shovel stored not inverted Bar ice machine on 2 nd floor

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Single glass door cooler Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets sandwich cooler and 2 door freezer and small freezer Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Beer cooler at upstairs bar

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler 2nd floor

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. MUST MANUALLY SANITIZE UNTIL PROPER PPM DISPENSING Repeat Violation Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1) 3-flies outside bar -killed 2) 1-prep area- killed Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage,Canadian bacon, diced ham 50°f cook line draw recommended rapid chill Repeat Violation Warning

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

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Manager states chef discarded Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)Drink dispenser outside bar 2)ice machine outside bar 3)toaster oven Corrective Action Taken Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area sink Corrected On-Site Warning

Basic - Accumulation of debris on exterior and interior of warewashing machine and 3-compartment sink all heavily soiled Repeat Violation Warning

Basic - Buildup of food debris/soil residue on all equipment door handles. Warning

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

Basic - Equipment in poor repair. 1)Reach in lo boy cooks line gasket torn 2)gasket on tall freezer 3) electric room door broken Warning

Basic - Floor drain prep area soiled/has accumulation of debris. Warning

Basic - Heavy rust on top of the drink station server area Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Bar, kitchen ,server area Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) soap dispenser outside bar 2)handwash sink outside bar -dish area 3)piping outside bar 4)shelving outside bar 5) reach in lo boy cooks line gaskets soiled Warning

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. 00ppm

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 7 flying insects in outside bar - 3 flying insects in kitchen and prep area - 2 flying insects in cookline, landing in cutting board and prep table counter top. - 1 flying insect in mop room Admin Complaint

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw tuna over oysters

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two door lowboy- cold holding- diced tomatoes 56° (2lbs), diced ham 58° (1lb), diced sausage 58°(1lb), Canadian bacon 49° (2lbs), cook sausages 52° (2lbs).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door lowboy- cold holding- diced tomatoes 56° (2lbs), diced ham 58° (1lb), diced sausage 58°(1lb), Canadian bacon 49° (2lbs), cook sausages 52° (2lbs).

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - kitchen ceiling not smooth and or easily cleanable

Basic - Cutting board has cut marks and is no longer cleanable. - one white on reach in cooler and one blue cutting board in cookline.

Basic - Floor area(s) covered with standing water. - throughout kitchen floor

Basic - Floor soiled/has accumulation of debris. - under and around cooking equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - floor drains heavily soiled - soda machine nozzles in servers front area - area fan had accumulation of dust/debris. - Gaskets with slimy/mold-like build-up - Cookline three door reach-in-cooler. - two door reach-in-cooler in prep area

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - warewashing room missing grout