BILLY'S STONE CRAB RESTAURANT

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed at cook line downstairs- raw beef patty stored in the same container as ready to eat sliced cheese. Operator removed raw beef from cooler and stored separately. Corrected On-Site

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 in two door reach in cooler opposite salad station in downstairs kitchen - cooked pasta (52F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in two door reach in cooler opposite salad station downstairs kitchen - cooked pasta (52F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Observed at bar upstairs, ice dumped in the hand washing sink. Operator cleaned during the inspection. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. In ware washing area downstairs, potatoes in box not stored 6 inches off the floor. Operator elevated during the inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in downstairs kitchen Utensils on stove in standing water at 116F. Operator discarded during the inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over RTE spinach in glass cooler. Operator inverted food Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed at upstairs hot rail

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at upstairs kitchen hand sink

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2024, employee renewed on line during inspection , new expiration date, December 1, 2025 Corrected On-Site

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. Poster emailed, operator printed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in w ater temperature 130F) , employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Downstairs Class case cooler , raw mahi mahi 48F, ; raw grouper (50F - Cold Holding) held less than 4 hours ago in unit. Operator moved raw fish inside walk in cooler to quick chill. Corrective Action Taken

Intermediate - Oysters tags not maintained in chronological order according to the last date they were served in the establishment.

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.

Basic - Carbon dioxide/helium tanks not adequately secured in storage area. Operator secured Corrected On-Site

Basic - Ceiling tile missing in upstairs kitchen above true refrigerator.

Basic - Ceiling/ceiling tile shows damage or is in disrepair above prep table in upstairs kitchen.

Basic - Cutting board has cut marks and is no longer cleanable in upstairs cook line.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish over avocado and tomatoes in True reach in on cook line upstairs kitchen. Operator inverted items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash (70F - Cold Holding) on cook line out at room temperature not portioned or prepared today. Per operator held out of temperature less then two hours. Operator placed in a ice bath. Corrective Action Taken Repeat Violation Admin Complaint

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

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle in container of flour. Operator removed Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Downstairs bathroom

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open plastic water bottle on prep table nexts to flip top cooler . Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed racks of rolls stored on floor in preparation area

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife and spatula stored between flip top cooler and low boy downstairs kitchen. Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 107F . Operator discarded water added fresh water and placed on stove to reheat to 135F or above Corrective Action Taken Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed box mushrooms over rte shaved Parmesan and blue cheese dressing

Basic - Wiping cloth sanitizing solution stored on the floor. Multiple wiping sanitizer buckets on floor Down stairs kitchen operator elevated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg batter (50F - Cold Holding) in ice bath on prep counter. Per operator held less than one hour. Operator added more ice to ice bath. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled onions (112F - Hot Holding) in a container sitting in a water on char grill. Per operator out of temperature less than one hour. Operator reheated onions in pan. Corrective Action Taken

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

Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks by salad station

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 105F on char grill.operator increased temperature Corrective Action Taken

Basic - Working containers of food flour removed from original container not identified by common name. Operator labeled Observed Working containers of food sugar and salt removed from original container not identified by common name. Operator labeled Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In downstairs True glassfront cooler, house marinara (51F - Cold Holding); half and half (52F); creamed spinach (48F). Per employee all items in unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In downstairs True glassfront cooler, house marinara (51F - Cold Holding); half and half (52F); creamed spinach (48F). Per employee all items in unit overnight. See stop sale. Repeat Violation Admin Complaint

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 for norovirus cleanup provided. Corrective Action Taken

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. Health Reporting Agreement provided for new employees. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In front fliptop upper sliced cheese (45F - Cold Holding). Cheese kept just above chill line in container. Per employee in unit approximately 3 hrs. Employee moved to cheese to lower cooler to rechill. 2) On table beside fryer pooled eggs (81F - Cold Holding). Per employee made 3.5 hrs ago and will be discarded at 4 hrs to be remade. Recommended using Time As Public Health Control. Form provided. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. By salad station fliptop 2 tanks unsecured.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch and bracelet. Employee removed both. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water at salad station. Manager removed and dumped water. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in salad station cooler. Employee removed water bottle. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed standing expo cooler - spinach dip (7 quarts) (49F - Cold Holding);, per operator item cooked yesterday and stored in cooler overnight. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potato 1st floor fryer (70F - Cold Holding) left out at room temperature. Operator removed and stored in cooler to cool. Item is pre cooked and stored on counter during shift. Advised operator to keep in coolers.

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 standing expo cooler - spinach dip (7 quarts) (49F - Cold Holding);, per operator item cooked yesterday and stored in cooler overnight. See Stop Sale.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and Oyster tags missing any date.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cup in bar handwash sink.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container of sugar on 2nd floor cook line.

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

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on first floor oven door.

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

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service Togo containers in 2nd level kitchen not inverted. Operator inverted at time of inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw beef stored over container of cooked pasta. Operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw oysters (45-46°F - Cold Holding) at 12:30pm. Per operator, 2 hrs. Operator iced down oysters. Retested at 12:55pm at 38°F. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed men's and women's bathroom at 80-81°F.