LAZY TURTLE RIVERFRONT

High Priority - Live, small flying insects found one fly in bar.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 10 Red Snapper fillets thawed without removing from vacuum seal package.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink hose in drain pan with no backflow preventer.

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 in glass reach in cooler overnight with no date marking.

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Krab listed on California roll is listed at crab. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand wash sink on cook line. Corrected On-Site Repeat Violation

Intermediate - Identity of food or food product misrepresented. Menu stated colossal gulf shrimp but shrimp is from India. Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near door in kitchen no towels. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink near Dish Machine has hot water shut off. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling on cook line soiled with food debris.

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. 10 red snapper fillets thawed in still water bucket not removed from packaging. See stop sale.Repeat Violation Corrective Action Taken Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line not wearing beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bins wet nesting. Corrected On-Site

Basic - Equipment in poor repair. Two door stainless reach in cooler has torn gaskets on both doors. Chest reach in freezer exterior has torn gaskets. Chest freezer in kitchen has torn gasket (closest to reach in cooler). Walk in cooler door handle doesn't secure. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Various floor tiles missing throughout kitchen. Repeat Violation

Basic - Hole in or other damage to wall. Tiles missing on wall in kitchen near dish washer.

Basic - In-use tongs stored on equipment door handle between uses. Five pairs of tongs on door handle at knee level on cook line. Corrected On-Site Repeat Violation

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Sugar and flour containers had scoop handles in product.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. Chest freezer outside has soiled gasket. Shelf on cook line with pans soiled with food debris. Small reach in cooler at bar soiled with old drink mix.

Basic - Open dumpster lid. Open across parking lot.

Basic - Time/temperature control for safety food thawed in an improper manner. Scallops thawing in still water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container had no label.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Licensed expired April of 2025. Operator paid during inspection. Corrected On-Site

High Priority - Raw eggs over pies and cooked rice. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and tuna bearing label to remove from package upon thawing. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (56F - Cold Holding); coleslaw (52F - Cold Holding); mango salsa (45F - Cold Holding); shredded cheese (52F - Cold Holding); cabbage (52F - Cold Holding); lobster (49F - Cold Holding); black beans (49F - Cold Holding); heavy cream (49F - Cold Holding); raw hamburger (52F - Cold Holding); taco steak (52F - Cold Holding); 2 door upright cooler; cooked sausage (40F - Cold Holding); cooked pasta (39F - Cold Holding); shrimp (46F - Cold Holding); mahi (42F - Cold Holding); white fish (45F - Cold Holding); mahi (51F - Cold Holding); calamari (48F - Cold Holding); mussels (48F - Cold Holding); scallops (46 to 50F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For black hose outside by white fence

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 over 400 ppm Corrected On-Site

Intermediate - Can opener blade soiled. Cutting board on the cook line soiled. Soda gun soiled

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 open Saturday. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Dish room blocked with buckets in sink.

Intermediate - Manager or person in charge lacking proof of food manager certification. Eric has not gotten manager card.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line, bar dish washing area, restrooms. Corrected On-Site Repeat Violation

Intermediate - No tag on/for original container of raw, in-shell oysters. Tag replaced. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cook line Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Grill cooler not maintaining 41F or below.

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 and tuna

Basic - Condensation line draining into a bucket in 2 door glass cooler. In the walk in cooler condensation draining into a pan stored over raw seafood

Basic - Door to the walk in cooler doesn't close tightly.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door off kitchen

Basic - Floor tiles missing and/or in disrepair. Cook line Repeat Violation

Basic - Handle on the hot side missing at plumbing fixture. At bar by three bay sink.

Basic - Hood filters soiled. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line cooler and 2 door upright cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line and hand sink next to chest freezer.

Basic - Old food stuck to clean dishware/utensils.

Basic - Vending machine exterior soiled. Exterior of the ice bin mold like substance inside bar.

Basic - Waste line missing at soda gun holster. Inside bar next to 3 bay sink

Basic - Water leaking from pipe under prep sink

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of water and oil. Flour container not labled. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair where warming light is hanging on cookline Repeat Violation - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Grooved cuttings throughout owner states will have resurfaced or replaced - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on stainless double door reach in cooler in kitchen Repeat Violation - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in front of hand wash sink on cook line - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled Repeat Violation - From follow-up inspection 2025-03-13: Time Extended

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. Beef not packaged over seafood Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauerkraut 51 F - cold holding; beef steak taco meat 50 F - cold holding; heavy cream 50 F - cold holding; Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauerkraut 51 F - cold holding; beef steak taco meat 50 F - cold holding; heavy cream 50 F - cold holding; Repeat Violation 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. Milk in glass door cooler not date marked

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink on cook line used to fill container. Cook educated Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at bar, staff provided paper towel Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance near chute of interior of ice machine - cleaned by staff Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in feta cheese at raw bar reach in cooler- removed by chef Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair where warming light is hanging on cookline Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cuttings throughout owner states will have resurfaced or replaced

Basic - Equipment in poor repair. Torn gaskets on stainless double door reach in cooler in kitchen Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Handwashing sink missing faucet handle Warning

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in front of hand wash sink on cook line

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles removed by chef Corrected On-Site Repeat Violation

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

Basic - Standing water in bottom of reach-in-cooler. Keg cooler at the inside bar Reach in bottle cooler at the upside bar

Basic - Working containers of food removed from original container not identified by common name. Flour, Bread crumbs, rice flower on Cook line Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice cooling over night 45 Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef, seafood over clean cut vegetables in the 2 door cooler Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over bacon wrapped scallops in the 2 door reach in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mango salsa made yesterday 46F Rice made yesterday cooling over night 45F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees F. butter packets 46F manager discarded. cod in the walk in cooler 45F recommend to rapid chill feta (47F - Cold Holding); salsa (49F - Cold Holding); blue cheese crumble (50F - Cold Holding) Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Mango salsa made with tomatoes made yesterday 46F Cooked rice cooling over night 45F Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter left out over night 99 F

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand sink on cook line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Raw bar Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams in cooler. Manager found tag Corrected On-Site

Intermediate - Nonservice animals in the food establishment or on premises. Operator had operator remove dog. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Salt and pepper container on the cook line Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cook line over heat lamp. Repeat Violation

Basic - Chest freezer gasket soiled. Hood filters soiled. Repeat Violation

Basic - Door going into server area broke

Basic - Duct tape used to repair nonfood-contact surface. On the corner of bar

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

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen

Basic - Gaskets on the 2 door upright cooler torn.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Sushi salad bar Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Foil pans Corrected On-Site

High Priority - 40 small flying insects in bar area, operator and staff found issue in bucket underneath and addressed it. Corrective Action Taken Admin Complaint

High Priority - Raw hamburger Pattie's stored over ready-to-eat bread. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pico (48F - Cold Holding); bl chz crumb (53F - Cold Holding); feta cheese (53F - Cold Holding); crab mix (52F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (48F - Cold Holding); bl chz crumb (53F - Cold Holding); raw salmon feta cheese (53F - Cold Holding); crab mix (52F - 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.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and not properly date marked after opening, milk, fish dip

Intermediate - Cutting boards stained, soda nozzle holsters in bars with mildew like substance Corrected On-Site

Intermediate - Hand wash sink blocked by garbage can next to reach-in freezer Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Intermediate - Spray bottle containing toxic substance not labeled, by bar Corrected On-Site

Basic - Accumulation of mold-like substance in the interior of the ice machine and ice bins in bar. Corrected On-Site

Basic - Ceiling damaged, heat lamp starting to fall

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired, left standing fridge in sushi area operator emptied and ordered new one Corrective Action Taken

Basic - Equipment in poor repair, Torn gaskets on standing reach-in coolers Repeat Violation

Basic - Floor area(s) covered with standing water, due to missing tiles in warehouse washing area.

Basic - Hood filters dirty, gaskets on cookline drawers with excessive food debris, sides of ice bins in bars with sticky substance and mold-like substance, Excessive food debris on top of flour bins,

Basic - In-use knife/knives stored in cracks between pieces of equipment on cookline Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting boards on cookline Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees, bar, ones one's on cook line unreadable Repeat Violation

Basic - No mop sink or curbed cleaning facility provided at establishment, plumbing disconnected and not functional. Warning

Basic - Standing Reach-in cooler shelves have accumulation of food residues. Corrected On-Site

Basic - Stored food not covered, ice cream, lava cakes in reach-in freezer. Rice flour on cookline, coconut in dry storage Corrected On-Site

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

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For grouper in ceviche

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. *Raw gr beef and chx over seafood in reach-in cooler *Seared tuna over rte, raw chicken over seafood in walk-in cooler Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line cooler, salmon (48F - Cold Holding); raw fish (49F - Cold Holding); raw ground beef (46F - Cold Holding); raw shrimp (47F - Cold Holding); crab (45F - Cold Holding); raw chicken (49F - Cold Holding); raw grouper (49F - Cold Holding); raw scallops (49F - Cold Holding); cooked chicken (43F - Cold Holding); penne (54F - Cold Holding); (54F); egg wash (48F - Cold Holding); cooked baked pot (48F - Cold Holding); mussels (57F - Cold Holding); clams (55F - Cold Holding); mango salsa (47F - Cold Holding); flank steak (45F - Cold Holding); raw lamb (45F - Cold Holding); cooked chicken (47F - Cold Holding) in cooler over night. In black reach in cooler at sushi bar, seafood mix (49F - Cold Holding); feta cheese (52F - Cold Holding); cooked onions (52F - Cold Holding); raw tuna (50F - Cold Holding); mango salsa (50F - Cold Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. *Can opener *Deli meat slicer

Intermediate - Handwash sink used for purposes other than handwashing. Outside bar hand sink used as a dump station.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. *over cook line with grease and peeling paint * Mold like substance at bar above pictures

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. *thawing ahi tuna in rop packaging Repeat Violation

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 150 has 320.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Jack Daniel on floor in bar, jugs of oil, oasis mix

Basic - Gaskets torn on the 2 door upright cooler.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 door cook line cooler and black sushi cooler on the far right.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign at sushi bar, or bar outside Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. *Heavy food debris behind chest freezer

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Gatorade in reach-in cooler

Basic - Walk in cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Coils frozen with big block of ice, door to walk-in cooler does not close all the way to complete a tight seal. Recommend to apply ice to all products to maintain proper temperature of 41F or below. Items were 41F to 43F. Ambient thermometer read 50F.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 43, calamari 45, chicken wings 46. Suggested rapid chill. Warning - From follow-up inspection 2023-03-28: Upon call back inspection noticed two door upright refrigerator was unplugged. Following items were found out of temperature at bottom of refrigerator, due to fact covered by sheet pan not allowing air circulation. Shrimp 48F, mashed potatoes 50F, rice 48F, mahi 47F, calamari 48F, pasta 50F, white fish 47F, blackened mahi 47F, chicken breast 48FTime Extended Time Extended - From follow-up inspection 2023-03-29: Cook line cooler drawers cold hold Raw shrimp 60F cooked chicken wings 61F, raw chicken 58F mahi 58F, raw steak 65F raw ground beef New York strips 58F Cooler un plugged over night Admin Complaint

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom, bar, employee restroom. Warning - From follow-up inspection 2023-03-28: Time Extended - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Warning - From follow-up inspection 2023-03-28: Time Extended - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging from handle of door handles. Warning - From follow-up inspection 2023-03-28: Tongs hanging on stove handles. Time Extended - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease. Hoods in kitchen. Warning - From follow-up inspection 2023-03-28: Time Extended - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-03-28: Time Extended - From follow-up inspection 2023-03-29: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 43, calamari 45, chicken wings 46. Suggested rapid chill. Warning - From follow-up inspection 2023-03-28: Upon call back inspection noticed two door upright refrigerator was unplugged. Following items were found out of temperature at bottom of refrigerator, due to fact covered by sheet pan not allowing air circulation. Shrimp 48F, mashed potatoes 50F, rice 48F, mahi 47F, calamari 48F, pasta 50F, white fish 47F, blackened mahi 47F, chicken breast 48FTime Extended Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 105f hot holding Reheated to 165f Warning - From follow-up inspection 2023-03-28: No hot potatoes on line at this time. 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. Milk on cook line. Milk in stand up cooler inside kitchen . Repeat Violation Warning - From follow-up inspection 2023-03-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom, bar, employee restroom. Warning - From follow-up inspection 2023-03-28: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2023-03-28: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Warning - From follow-up inspection 2023-03-28: Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging from handle of door handles. Warning - From follow-up inspection 2023-03-28: Tongs hanging on stove handles. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease. Hoods in kitchen. Warning - From follow-up inspection 2023-03-28: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Keg cooler on bar. Warning - From follow-up inspection 2023-03-28: Time Extended

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

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 beef over raw fish Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk and halfand half Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 43, calamari 45, chicken wings 46. Suggested rapid chill. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 105f hot holding Reheated to 165f 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. Milk on cook line. Milk in stand up cooler inside kitchen . Repeat Violation Warning

Intermediate - Identity of food or food product misrepresented. Red snapper advertised on menu. When checked product was Yellow Tail Snapper. If menu not corrected could result in AC Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom, bar, employee restroom. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at sushi bar, spray bottle at bar outside. Corrected On-Site Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Sugar container in dry store room had cup inside. Flour container had scoop handle facing down. Corrected On-Site Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and speaker sitting atop of cutting board. Corrected On-Site Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cook on back line. Servers also with pony tails. servers must have hair up or in a bun if preparing foods or serving food Corrected On-Site Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses on server station. Warning

Basic - Food stored on floor. Panko bread crumbs in dry store room. Corrected On-Site Repeat Violation Warning

Basic - Ice bucket/shovel stored on floor between uses. Ice buckets stored on floor. Corrected On-Site Repeat Violation Warning

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging from handle of door handles. Warning

Basic - Nonfood-contact surface soiled with grease. Hoods in kitchen. Warning

Basic - Standing water in bottom of reach-in-cooler. Keg cooler on bar. Warning

Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. Fish, crabs thawing in bucket without running water. Fish and crab 64f each. Suggest rapid chill Warning

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

Basic - Working containers of food removed from original container not identified by common name. Salt and sugar in dry store room. Corrected On-Site Repeat Violation 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. Creamer opened not dated

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle Corrected On-Site

Intermediate - Identity of food or food product misrepresented. On menu raw items have dot next to items but no discrimination noting item served raw Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at bar Corrected On-Site

Intermediate - No soap provided at handwash sink. Sink at bar Corrected On-Site Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Pans used to scoop bread crumbs,flour, sugar, salt Corrected On-Site Repeat Violation

Basic - Clams/mussels/oysters removed from original container for long-term storage. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones above prep table Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks Corrected On-Site

Basic - Equipment in poor repair. Gaskets 2 door reach in cooler Repeat Violation

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

Basic - Ice bucket/shovel stored on floor between uses. Also not inverted

Basic - No handwashing sign provided at a hand sink used by food employees. Mens bath room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets under grill Bottom of reach in freezer 2 door

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

Basic - Stored food not covered. Bread crumbs Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Panko and reg bread crumbs Corrected On-Site

High Priority - Front line salad seafood bar lacking adequate sneezeguards or other proper protection from contamination. Covered with plastic wrap.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flys at the seafood bar. 1 live fly in dish room. 2 live flies at inside bar at 3 bay sink 3 live flies by mixers at the inside bar.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For snapper used in ceviche that's not what treated.

High Priority - Several servers handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Intermediate - Can opener soiled. Corrective Action Taken Repeat Violation

Intermediate - Clams and oyster tags not marked with last date served. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Cook line

Intermediate - Handwash sink used for purposes other than handwashing. Seafood station has a bucket in hand sink. 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. Repeat Violation

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. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Clean linens or equipment stored in a bathroom, locker room or mechanical room.

Basic - Clean linens stored in improper location. Belt loops of servers and cooks.

Basic - Dishmachine has no data plate/operating specifications.

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

Basic - Floor area(s) covered with standing water. Dish room and cook line under hand sink.

Basic - Gaskets on cook line coolers torn. Insulation under flat grill. Hood filters in disrepair.

Basic - Hole in or other damage to wall in dish room.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 77°

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Machine used to crush ice not properly plumbed. Drains into a sink that drains into a bucket.

Basic - Small portable fan at the seafood bar soiled.

Basic - Tiki bar located outside has minimal over head protection

Basic - Wall soiled above char grills.

Basic - Wiping cloth sanitizing solution stored on the floor.