COCONUTS BAHAMA GRILL PRO DIVE

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On cook line, standing water 78°F with scoop. Discussed with operator that water has to be 135°F or no water. Operator discarded water. Corrected On-Site Warning

High Priority - Medicine not labeled properly. In prep area, personal medicine stored on shelf above prep area. Operator removed medication. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line in refrigerator drawers, raw shrimp stored over ready to eat cut lettuce. Discussed with operator that ready to eat lettuce should be stored raw shrimp. Operator moved lettuce to top drawer and shrimp to bottom drawer. In oyster bar, Raw snapper over cooked lobster in flip top cooler. Operator moved raw fish to bottom shelf. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, cooler drawers; burger patty's (52F - Cold Holding); salmon (50F - Cold Holding); mahi (51F - Cold Holding); shrimp (51F - Cold Holding); cooked ribs (52F - Cold Holding). Operator stated held less than two hours. Operator put bags of ice in cooler to quick chill items. Items not prep or portioned today.. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, prep area, and storage racks; cutting boards soiled with food debris and deep cut marks. Discussed with operator that cutting boards need to be cleaned and or replaced. Warning

Intermediate - Handwash sink not accessible for employee use at all times. At oyster bar, handwashing sink blocked with bowls and platters. Operator moved bowls away from sink Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At oyster bar, no paper towels supplied at handwashing sink. Operator provided paper towels. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. At oyster bar, no soap provided at and washing sink. At bar across from oyster bar no soap provided at handwashing sink. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In prep area by dishwasher and dry storage area, ceiling tiles missing and in disrepair. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents by back door soiled with dust. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At oyster bar, employee drink stored on cutting board while food is being prepared. Employee moved drink to bottom shelf. Corrected On-Site Warning

Basic - Floor area(s) covered with standing water. In dry storage area, standing water on floor by ice machine. Warning

Basic - In-use ice scoop stored on soiled surface between uses. In dry storage area, ice scoops stored on soiled surface on ice machine. Operator removed scoops to be washed. Corrective Action Taken Warning

Basic - In-use tongs stored on equipment door handle between uses. On cook line, in use tongs stored on oven doors. Operator removed tongs and put them to wash. Corrected On-Site Warning

Basic - Insect control device installed over food preparation area. In prep area by back door, bug zapper installed over slicer and prep area. Operator unplugged zapper until they can relocate. Corrective Action Taken Warning

Basic - Stored food not covered. In reach in two door freezer, cookies and cream desert not covered when stored in freezer. Operator moved try to different cooler and covered items. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. In prep sink by dishwasher, lobster thawing in standing water. Discussed with operator that when thawing there should be running water running while thawing. Operator turned on running cold water to thaw properly Corrective Action Taken Warning

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked seafood, inside walk in cooler. Operator properly stored.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs (46°F - Cold Holding) inside reach in cooler in GP kitchen. Per operator, food not prepped or portioned today; eggs stored in cooler overnight. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs (46°F - Cold Holding) inside reach in cooler in GP kitchen. Per operator, food not prepped or portioned today; eggs stored in cooler overnight. Stop sale.

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.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank stored at bar, unsecured. Operator secured tank. Corrected On-Site

Basic - Employee beverage container in ice machine/ice bin. Observed employee water bottle in ice bin at bar. Employee removed water bottle. Corrected On-Site

Basic - Food stored on floor. Observed drink mix stored on floor at bar. Operator properly stored. Corrected On-Site

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. Observed lobster claws (56°F - Cooling) Since 10am, at 1:45pm; 53°F at 2:20pm; sliced tomatoes (61°F - Cooling) Since 10am, at 1:45pm; 59°F at 2:20pm; coleslaw (56°F - Cooling) Since 10am, at 1:45pm; 54°F at 2:20pm in flip top cooler at cook line. Operator put foods on ice to quick chill. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400ppm) on prep table in kitchen. Educated operator on proper sanitizer concentration. Operator corrected to 200ppm. Corrected On-Site 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. Emailed poster to operator; Operator printed and posted during inspection. Corrected On-Site 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. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside both ice machines in kitchen. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on flip top cooler cutting board at cook line. Employee removed. Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. Observed cases of lobster meat and a case of fries stored on the floor inside walk in freezer. Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Cook line drawers, containers of raw burgers and raw fish above pans of cooked wings. Employee inverted for proper separation. 2) in back walk in cooler, containers of raw pork and salmon above bag of crab claws and cases of oysters. Manager relocated both items to differ shelf to properly separate. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At right fliptop unit, UPPER - lobster meat (51F - Cold Holding); dirty rice (50F - Cold Holding); sliced tomatoes (51F - Cold Holding); stuffing mix (52F - Cold Holding); shredded pork (50F) LOWER - portioned mac and cheese (51F - Cold Holding); raw shrimp (50F - Cold Holding); cut tomatoes (50F - Cold Holding) All items in unit 1.5 hrs from opening. Excess items moved to adjacent reach in to use. Ice bags added to upper items to rapid chill. Do not use unit until temperature can be maintained at 41F or below. Corrective Action Taken Repeat Violation Warning

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. Bulletin provided to be posted. Corrective Action Taken Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Items on hot line kept under time control, with proper time marks, but no written plan. Plan sent to manager directly to fill out. Corrective Action Taken Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left large ice machine has mold like buildup on back wall and upper panel. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack hanging on dry storage rack in hallway. Manager removed. Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. Cases of shrimp on floor in walk in freezer. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on stovetop. Employee discarded water and replaced utensils in clean water on flattop to keep hot. Corrective Action Taken Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes and went to handle clean dishes without washing hands and changing gloves. Stopped dishwasher and reviewed proper procedures. Dishwasher washed hands and put on gloves. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In RIGHT FLIPTOP UPPER - cooked rice (52F - Cold Holding); shredded pork (54F - Cold Holding); crab mix (52F - Cold Holding) LOWER - raw chicken (44F - Cold Holding); cooked pasta (45F - Cold Holding). Per chef items in unit approximately 2 hrs. Items placed in ice bath and some moved back to cooler to rechill. Corrective Action Taken 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. In lowboy drawers at cookline breaded raw shrimp 50F @ 1:30pm ( cooling less than 3 hrs) to 48F @ 1:55pm. Temperature will not reach 41F with 4 hrs. Manager moved items to reach in cooler to quick chill. Corrective Action Taken Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Herb butters on cookline marked for time. Manager unable to find written policy. New form provided to be filled out. Corrective Action Taken Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both outdoor machines and left machine by oyster bar have mold like buildup. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on rack at dry storage room. Manager removed jacket. Corrected On-Site Warning

Basic - Food stored on floor. Containers of frozen portioned chicken in walk in freezer. Manager moved containers to shelf. Corrected On-Site Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink bottles in 2 coolers on cook line. Employees removed bottles. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On cookline, 1 door flip, container of raw chicken over container of beef, chef inverted Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top:: crab leg (49°F); spinach dip (47-49°F); stuffing (44-46°F); per chef items come from walk in cooler then placed in units, items were portioned and placed in cooler less than 1.5 hrs. Items placed in walk in cooler to quick chill ; grill cooler: raw mahi (50°F); raw shrimp (51°F); raw burgers (49-50°F); coconut shrimp (44-47°F) Per chef items came from walk in cooler then placed on cook line less than 2 hrs. Items were placed on ice and in walk in cooler to quick chill Corrective Action Taken Warning

Basic - Food stored on floor. Case containers of foods on floor in walk in freezer Repeat Violation Warning