CHERRY'S SEAFOOD & STEAK

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at cookline touched hamburger buns, lettuce, and onions with bare hands. Manager voluntarily discarded all during this inspection and had the employee wash hands and put on gloves before continuing to prepare the burgers. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside reach-in cooler drawer below grill: steak (63F - Cold Holding). Employee at cookline stated the steaks finished thawing approximately 30 minutes prior. Manager moved the steaks to a freezer to rapidly cool to 41F. 2. Inside walk-in cooler: cheese (45F - Cold Holding); fish (45F - Cold Holding); crab dip (45F - Cold Holding). Manager stated all items were moved into the walk-in cooler from another cooler approximately two hours prior. Manager adjusted the temperature of the cooler and moved all items to a freezer to rapidly cool to 41F. cheese (45F 1:25, 41F 1:55 - Cooling); fish (45F 1:25, 39F 1:55 - Cooling); crab dip (45F 1:25, 41F 1:55 - Cooling); steak (63F 1:20, 39F 2:00 - Cooling) Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot below dish machine.

Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Pet food and water dish on ground near restrooms in bar area. One cat in bar area. Manager stated the cat was a stray.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Deflector plate inside ice machine rusted. 2. Cutting board on table near cookline stained black. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf at cookline, directly above refrigerated make-table. Employee removed phone from shelf during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on doors of reach-in freezer at cookline soiled with mold-like substance.

Basic - Open dumpster lid. Both lids on dumpster left open.

Basic - Unclean building components, attachments or fixtures. 1. Light and ceiling near cookline in kitchen soiled with dust. 2. Wall near pizza oven soiled with dust. Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at cookline slicing tomatoes for sandwiches. Employee is touching tomato with bare hand. Inspector instructed employee to use tomato for cooking and ensure it heats to 145F. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle containing grill cleaner and two aerosol cans containing bug poison stored on top of canned goods rack above cans of food. Employee removed all chemicals from area during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine soiled with brown substance. Repeat Violation

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/ Four employees working without a certified food manager present. Inspector observed all four employees handling food during this inspection. Certified food manager, Jeff, arrived at the end of the inspection. Corrected On-Site

Intermediate - No handwash sign and/or paper towels/mechanical hand drying device provided at handwash sink. 1. No handwash sign posted in restroom near bar. 2. No towels available at handwash sink in outdoor bar area.

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. One new employee cutting vegetables in kitchen. Employee does not have proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided person in charge with copy of the health reporting agreement during this inspection.

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. 1. Florida Restaurant and Lodging Association food handler certificate for Taylor D. expired on 11/06/2024. 2. Florida Restaurant and Lodging Association food handler certificate for Cydney W. expired on 12/02/2024. 3. Florida Restaurant and Lodging Association food handler certificate for Elmer T. expired on 01/09/2025. 4. Florida Restaurant and Lodging Association food handler certificate for Gage B. expired on 01/09/2025.

Basic - Bowl or other container with no handle used to dispense food. Cup without handle stored down inside bin of sugar in server station. Employee removed cup from bin during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter in server station.

Basic - Time/temperature control for safety food thawed in an improper manner. Packaged frozen steak thawing on counter at room temperature. Steaks are still frozen. Inspector had employee move steak to the cooler to continue to thaw under refrigeration. Corrected On-Site Repeat Violation

Basic - Unclean building components, attachments or fixtures. 1. Ceiling in kitchen near cookline soiled with dust. 2. Air vent and ceiling tile in server station soiled with dust. 3. Wall in back of kitchen behind pizza oven soiled with dust. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Constant drip and standing water inside black reach-in cooler in outdoor bar area.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at salad station placed salad into a foam takeout container with bare hands. Manager had employee stop, wash hands, and put on gloves during this inspection. Inspector provided manager with bare hand contact handout via email during this inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Carton containing raw shell eggs stored on wire shelf above pan containing seafood salad inside walk-in cooler. Manager removed raw shell eggs from area during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One pan of fish thawing in standing water on counter near dish machine at 65F. One pan of alligator meat thawing in standing water on counter near dish machine at 59F. Manager stated both have been on counter for less than one hour and placed them into the freezer to cool to 41F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing bleach stored on prep table beside container of salt near pizza oven. Employee removed spray bottle from prep table during this inspection. Three aerosol cans contained bug poison stored on shelf against a bag of croutons in dry storage area. Manager moved all cans of bug spray to the chemical storage shelf during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of lid on ice machine in server station soiled with brown substance.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach missing label on prep table near pizza oven. Employee added proper label during this inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. One pan of fish thawing in standing water on counter near dish machine at 65F. One pan of alligator meat thawing in standing water on counter near dish machine at 59F. Manager stated both have been on counter for less than one hour and placed them into the freezer to cool to 41F. fish (65F 12:45, 41F 1:40 - Cooling); steak (59F 12:45, 40F 1:40 - Cooling) Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Ceiling and air vents in kitchen near cookline soiled with dust. Air vent on AC unit near pizza oven soiled with dust. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored on shelf above open box of limes inside walk-in cooler. Employee moved eggs to the bottom shelf during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot below dish machine in kitchen.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One certified food manager certificate expired 04/04/2021.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Zip bag containing diced ham missing date mark inside pizza cooler in back of kitchen. Employee stated the diced ham was opened previously and frozen, then thawed this morning. Inspector had employee add proper date mark during this inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic cup without handle stored inside bin of sugar in server station. Manager removed cup from sugar during this inspection. Corrected On-Site Repeat Violation

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

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. Several pans containing fish thawed inside reduced oxygen packaging that bares a label indicating that it must be removed from packaging prior to thawing inside reach-in cooler at cookline. Employee at cookline stated the fish was thawed earlier this morning. Inspector had employee remove fish from reduced oxygen environment during this inspection. Corrective Action Taken Repeat Violation

Basic - Dumpster rusted out on bottom. Bottom of dumpster rusted through.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table beside bottles of sauce in center of kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on prep table in server station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of interior of reach-in freezer at cookline soiled with food debris. Gaskets on door of reach-in cooler at cookline soiled with food debris. Hood filters above grill soiled with grease.

Basic - Open dumpster lid. Dumpster lid left open in enclosure beside building. Repeat Violation

High Priority - - From initial inspection : 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 chlorine 0PPM. Employee primed machine, still 0PPM. Inspector instructed employees to discontinue use of dish machine for sanitization and use the three-compartment sink to sanitize dishes until the dish machine is repaired. Warning - From follow-up inspection 2023-12-22: No change. Dish machine chlorine 0PPM. Employee primed machine, still 0PPM. Inspector instructed employees to discontinue use of dish machine for sanitization and use the three-compartment sink to sanitize dishes until the dish machine is repaired. Manager called maintenance during this inspection. Admin Complaint Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in kitchen across from cookline: chicken wings (46F - Cold Holding). Manager stated the chicken wings were thawed and placed inside unit approximately 20 minutes prior and placed chicken inside freezer to cool to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser stored on shelf in dry storage area beside cans of cheese sauce. Employee removed degreaser from shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser missing label stored in kitchen below three-compartment sink. Employee added proper label during this inspection. Corrected On-Site

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. Two pans of fish inside reach-in cooler at cookline thawed inside ROP packaging with instructions printed on package to remove fish before thawing.

Basic - Dumpster lid open and/or missing drain plug at dumpster. Dumpster beside building missing drain plug. Dumpster beside building lid left open. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on wire dish rack above clean plates in kitchen near cookline. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups wet nested on shelf near fountain machine in server station.

High Priority - Dented/rusted cans present. See stop sale. Rusty can of pizza sauce on can rack. Manager discarded can.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and didn't wash hands before putting on gloves. Manager had employee wash hands and change gloves. Corrective Action Taken

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked noodles in reach-in cooler across from grill. Employee placed chicken underneath noodles. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler in wait station: cheese (44F - Cold Holding); boiled eggs (45F - Cold Holding). Manager stated items placed in cooler at 11:00 am, manager moved items to reach-in cooler to reduce temperature to 41F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet underneath table next to dish machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler in wait station. Containers on clean dish rack. Ice deflector inside of ice machine. Lime buildup on hot water nozzle of tea machine.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in prep area.

Basic - Food stored on floor. Cooking oil on floor in dry storage. Manager placed items on shelf. Corrected On-Site

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken being thawed in standing water. Employee put bucket in prep sink and turned on the water. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris accumulated in hand wash sink in kitchen area, and observed a pitcher in hand wash sink at bar.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed seared tuna on the menu not identified as undercooked and no consumer advisory mentioned on the menu.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed missing consumer advisory sign posted and no consumer advisory noted in the menu. Inspector provided consumer advisory sign and manager posted. Observed seared tuna on the menu not identified as undercooked and no consumer advisory mentioned on the menu. Corrected On-Site

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

Basic - Food stored on floor. Observed bucket of pickles on floor in Walk-in Cooler . Observed container of oil on floor in back storage area. Repeat Violation Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon handle not above the top of the cole slaw at prep table on cook line

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink at bar area. Inspector provided sign and manager posted at bar. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed microwave in back pizza prep area soiled inside. Observed gasket soiled with mold like substance at Walk-in Cooler .

Basic - Working containers of food removed from original container not identified by common name. Observed container with white substance located behind cook line under a prep table not labeled . Repeat Violation