FLAGLER FISH COMPANY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp thawing under running water 66F. Person in charge placed in freezer. Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen ice machine has black mold substance on all sides. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile throughout kitchen are soiled.

Basic - Dead roaches on premises. Observed 9 dead roaches in storage area behind restaurant. Person in charge swept up and discarded. Corrective Action Taken Warning

Basic - Floor not cleaned when the least amount of food is exposed. Grease behind fryers.

Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen, dish washing area and ice area are missing/cracked trapping water. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both chest freezers in storage have ice buildup.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 128F. Person in charge reheated to proper temperature. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on outside of cook line is soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sign next to dish machine is faded out.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on lettuce/desert cooler are soiled. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets at 200+ ppm. Person in charge remade and it tested at 75ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. 2 sanitizer buckets on floor. Person in charge stored properly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cookline overnight; Cheese 50F, slaw 44F, salsa 44F, lettuce 49F, calamari 47F, shrimp, oysters 48F, green tomatoes, chive cheese, grits 49F, cooked shrimp 45F; ( - Cold Holding) In walk in cooler overnight; Butter, beef, steak 47F, calamari, crab cakes, slaw 45F, ; ( - Cold Holding) Repeat Violation Admin Complaint - From follow-up inspection 2024-02-19: In reach in cooler; Cheese, tomatoes slaw, lettuce, lobster, chicken, shrimp 61-63F. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline overnight; Cheese 50F, slaw 44F, salsa 44F, lettuce 49F, calamari 47F, shrimp, oysters 48F, green tomatoes, chive cheese, grits 49F, cooked shrimp 45F; ( - Cold Holding) In walk in cooler overnight; Butter, beef, steak 47F, calamari, crab cakes, slaw 45F, ; ( - Cold Holding) Repeat Violation Admin Complaint - From follow-up inspection 2024-02-19: In reach in cooler; Cheese, tomatoes slaw, lettuce, lobster, chicken, shrimp 61-63F. Cooler was turned off. In walk in cooler; ahi tuna, shrimp, steaks 36F. Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed person on cook line place gloves on without washing his hands first. Addressed immediately and person washed hands and put gloves on. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cookline overnight; Cheese 50F, slaw 44F, salsa 44F, lettuce 49F, calamari 47F, shrimp, oysters 48F, green tomatoes, chive cheese, grits 49F, cooked shrimp 45F; ( - Cold Holding) In walk in cooler overnight; Butter, beef, steak 47F, calamari, crab cakes, slaw 45F, ; ( - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline overnight; Cheese 50F, slaw 44F, salsa 44F, lettuce 49F, calamari 47F, shrimp, oysters 48F, green tomatoes, chive cheese, grits 49F, cooked shrimp 45F; ( - Cold Holding) In walk in cooler overnight; Butter, beef, steak 47F, calamari, crab cakes, slaw 45F, ; ( - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hash browns and potatoes thawing at room temperature with no time mark. Person in charge time stamped. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 129F hot holding.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand washing sink in back storage area.

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. Establishment can not provide employee training for anyone. Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines have black/mold like substance inside. 1 in server area and 1 in back storage area.

Basic - Ceiling tile missing. Ceiling tiles in kitchen are soiled. Corrected On-Site

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

Basic - Equipment in poor repair. Gaskets on large reach in cooler on cookline are torn. Door comes off when opened on left side of salad cooler.

Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen, dishwasher and server area have tiles and grout missing. Repeat Violation

Basic - Floors not maintained smooth and durable. Floors in back storage area not smooth and easily cleanable. Chunks of concrete on floor where they've knocked down a wall.

Basic - Food stored on floor. Soda boxes on floor in dry storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer on cookline has ice buildup. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on salad cooler are moldy.

Basic - Plumbing system in disrepair. Hand washing sink in back storage area is missing a connecting pipe to plumbing.

Basic - Time/temperature control for safety food thawed in an improper manner. French fries and potatoes thawing and not on time control. Person in charge time stamped. Shrimp, calamari thawing n standing water. Person in charge turned water on. Corrected On-Site Repeat Violation

Basic - Utility lines are unnecessarily exposed. Pipes at hand washing sink in back storage area are exposed.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed person handle phone and not wash hands. Addressed immediately and person washed hands and placed gloves on. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Shrimp, oysters, calamari, chicken, lobster, grits 50F,green tomatoes, tomatoes, salsa, Parmesan, cheddar, slaw, lettuce 45F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Shrimp, oysters, calamari, chicken, lobster, grits 50F,green tomatoes, tomatoes, salsa, Parmesan, cheddar, slaw, lettuce 45F; ( - Cold Holding) Cheese 49F. Cheese was above fill line. Admin Complaint

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. No new staff have been trained since 2022.

Basic - Carbon dioxide/helium tanks not adequately secured. Not secured in next door storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen, dish area and server area are soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on prep counter. Person in charge removed. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Tile floors throughout kitchen and prep areas are cracked of missing.

Basic - Food stored on floor. Cases of oil on floor in next door dry storage. Person in charge moved oil to store properly. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In next door storage area chest freezers have ice buildup. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In bottom of salad cooler. Person in charge wiped clean. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain under dish washer is draining onto floor. Person in charge shop vacuumed drain out. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Fries slacking at room temperature. Added to time control and documented. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop face down in mop bucket. Person in charge hung up to dry. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #2; pasta, greens beans, corn, blue cheese 52F; ( - Cold Holding). Cooler is out. Items out 45 minutes. Placed into walk in cooler. Corrective Action Taken Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 124F; ( - Hot Holding). Person in charge reheated to 135F. Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Last date sold missing from a lot of tags. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in end cooler not dated. Person in charge dated Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Several employees have beards and no beard guards.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes are wet stacked on clean dish rack.

Basic - Equipment in poor repair. Gaskets on reach in cooler #1 are torn on left door.

Basic - Floor not cleaned when the least amount of food is exposed. Floor has grease on it behind cookline.

Basic - Floor tiles missing and/or in disrepair. Floor tiles are cracked/missing throughout kitchen. Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries slacking at room temperature. Person in charge discarded.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. All reach in freezer have ice buildup.

Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs hanging from oven door. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Light shield damaged/in disrepair. Light shield in dish area is hanging down.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at front and back sinks in kitchen and next door in dry storage.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in salad cooler. Person in charge removed. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor has exposed concrete.

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. Dish machine tests at 0ppm. 2nd test dish machine at 75ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler overnight; salmon, potatoes, cheese potatoes, red fish soup, white fish soup 48F shrimp, burgers 54F, chicken 49F ( - Cold Holding) In reach in cooler: chicken 47 in cooler overnight. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass display case; shrimp 48F, fish dip, clam dip , potato salad crab cakes 48-51F ( - Cold Holding). Placed on time/temperature control for safety control. Inside cooler; chicken 47F; ( - Cold Holding) salmon, potatoes, cheese potatoes, red fish soup, white fish soup 48F shrimp, burgers 54F, chicken 49F ( - Cold Holding) Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lemon butter 120F, (hot holding) reheated to 198F; ( - Reheating) mashed potatoes 98F hot holding. Reheated to 170F reheating. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose thread at mop sink.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags are missing last date sold.

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. Establishment does not have vomiting/diarrhea form. Emailed it to operator during inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at front hand washing sink. Person in charge replaced. Corrected On-Site

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. Establishment does not have employee reporting form. Emailed operator during inspection. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler; milk not dated. Person in charge dated milk. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop ice in ice bucket. Person in charge removed cup. Corrected On-Site

Basic - Ceiling tile missing. At inside ice machine on ceiling above; tile missing leaving a hole in ceiling. Repeat Violation

Basic - Dead roaches on premises. Observed 1 dead roach and 1 dead lizard on floor in dry storage. Person in charge swept up and discarded. Corrected On-Site

Basic - Equipment in poor repair. Glass display cooler has ice buildup. Flip top cooler on cookline has water on bottom shelf.

Basic - Floor tiles missing and/or in disrepair. Floors throughout kitchen, dish area have broken tiles.

Basic - Food not stored at least 6 inches off of the floor. In dry storage area; oil on floor.

Basic - In-use tongs stored on equipment door handle between uses. 3 pairs of tongs hanging from oven doors. Person in charge removed. Corrected On-Site

Basic - Insect control device installed over food preparation area/clean plates. Establishment has a bug zapper over clean dishes and a fly strip over food prep are.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven has food debris in it. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in dish room are exposed. Missing a cover.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled with debris/grease.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Establishment has maintenance equipment in dry storage.

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution on floor and on prep tables. Person in charge moved sanitizer solution. Corrected On-Site Repeat Violation

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Establishment has 6x 15lb propane tanks in dry storage area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.22. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make 1; grits, calimari, chicken 46F; ( - Cold Holding)in walk in cooler; Slaw, beef, potato salad, heavy cream, butter, crab cakes, bacon, grits, shelll eggs, clam dip 49F; ( - Cold Holding). All items in make 1 and walk in cooler in overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass case; potato salad, slaw, crab cakes, shrimp, seaweed, clam dip, fish dip 51F; ( - Cold Holding) establishment set up time control. Make 1; grits, calimari, chicken 46F; ( - Cold Holding)in walk in cooler; Slaw, beef, potato salad, heavy cream, butter, crab cakes, bacon, grits, shell eggs, clam dip 49F; ( - Cold Holding). All items in make 1 and walk in cooler in overnight. Warning

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

Basic - Equipment in poor repair. Gaskets on make #1 won't seal shut.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Fries on top of table thawing and no longer frozen. Person in charge fried immediately. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven is soiled with accumulation of food debris. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of make #1.

Basic - Wiping cloth sanitizing solution stored on the floor. Person in charge moved to store properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. Corrected On-Site Repeat Violation

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 fish stored over raw oysters to be served raw under consumer advisory in the walk in. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler Soup, Soup, Soup, Potatoes, Grits 49-51°F - Cold Holding);. Person in charge states door has been open, items out of temperature are close to the door. Person in charge turned down walk in and began icing items down. Ambient temperature of unit 42°F at end of inspection. In kitchen Garlic in oil (74°F - Cold Holding). Person in charge states out less than 4 hours, moved to walk in. Spoke to operator about holding item on time. Corrective Action Taken** Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Asiago potatoes, fries held on time with no time mark. Person in charge marked appropriately. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow preventer missing at hose bibb by fish coolers. Also, missing on hose bibb at mop sink.

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

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two managers on duty do not have proof of food manager certification.

Intermediate - No soap provided at handwash sink. At hand wash sink in storage area, no soap. Person in charge provided. Corrected On-Site

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. Some employees working longer than 60 days at establishment unable to provide proof of training.

Basic - Ceiling tile missing. In the back storage area by ice machine, and in the kitchen by the small reach in freezer by the walk in, missing ceiling tile. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee beverage with no lid or straw on prep table. Employee beverages stored on prep table. Person in charge moved to appropriate location. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Storage containers in clean dish area with cracked edges, missing pieces. Person in charge discarded. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at women's restroom and hand wash sink in storage area missing hand wash sign. Person in charge printed and posted during inspection. Corrected On-Site