HUNGRY CRAB

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored over a box unwashed lemons. Manager moved eggs. Corrected On-Site

Intermediate - Container of raw pre-shucked oysters does not have a proper label. See stop sale.

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

Intermediate - oyster tags not marked with last date served.

Basic - Food stored on floor. Container of corn and box of ginger on floor of walk in cooler. Employee moved Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed broken light shield above cook line

Basic - Long white cutting boards on cook line have cut marks and are no longer cleanable.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and fish thawed in standing water. Manager turned running cold water on. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on pull top reach in cooler on cook line has stained grove marks. Warning - From follow-up inspection 2026-03-20: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board on reach in cooler on cook line. Warning - From follow-up inspection 2026-03-20: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Observed white bucket container of salt under prep tables by service window cracked and broken. Discussed changing it with new one with operator. Warning - From follow-up inspection 2026-03-20: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor in walk in cooler. Manager moved box of scallops to shelves. Boxes of snow crab legs, shrimp, king crab legs and mussels stored on floor of walk in freezer. Too many items for manager to move elsewhere. Corrective Action Taken Warning - From follow-up inspection 2026-03-20: Observed boxes snapper, onion rings and fries stored on floor of walk in freezer. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken wings over shelled eggs in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: cooked corn (72F - Hot Holding); cooked potatoes (94F - Hot Holding). Re temp, potatoes 41f, cooked corn 43f Manager placed in walk in cooler to rapidly cooled. Server station: garlic butter (131F - Hot Holding); marinara (119F - Hot Holding). Manager put on line to reheat. garlic butter reheat (170F - Hot Holding); marinara reheat (195F - Hot Holding) Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer and scrub pads in bar hand sink.

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

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/ Currently 5 employees working and manager did not have access to certification at time of inspection.

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No soap provided at handwash sink. On cook line hand sink

Intermediate - Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags put in bucket

Intermediate - Observed oyster tags not marked with last date served.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of pink liquid by front counter. Manager labeled sanitizer Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee tea leaves in server reach in cooler. Manager removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cook line. Manager removed

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in expo area in water at 62f. Manager dumped out water Corrected On-Site

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee milk in server reach in cooler. Manager segregated. Observed employee drink on expo line by to go bags. Manager removed Corrected On-Site

Basic - Stored food not covered. Observed containers of crabs, shrimp and corn in walk in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine. Employee wash, rinsed and sanitized Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishroom or service area. Employee replaced paper towels Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled spray bottle in bar area Corrected On-Site

Basic - Stored food not covered. Soup in stream table. Employee placed on lid. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed Tylenol stored on shelf above prep table Corrected -observed employee remove Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by prep table on cookline Corrected observed employee remove Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee remove Corrected On-Site Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed 5 sticky tapes hanging from ceiling throughout kitchen Corrected -observed employee remove and discard Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up along door frame of walk-in freezer

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles Corrected -observed employee remove Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed stored on floor on service line Corrected observed employee place on shelf 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. Emailed to operator

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink on cookline blocked by prep table Corrected employee removed prep table 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. Emailed to operator

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Stored on prep table on cookline Corrected employee removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature Corrected observed employee place under cold running water Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2023

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.

Intermediate - Establishment not maintaining oyster tags for 90 days.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to cook line blocked by breading station table. Manager moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Manager 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.

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

Intermediate - oyster tags not marked with last date served.