COBALT

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw steak in cook line drawers - From follow-up inspection 2026-02-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice shield on bin and can opener blade has food buildup up. Can opener blade was moved to sink. Engineer began cleaning ice shield Corrective Action Taken - From follow-up inspection 2026-02-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2025-09-23: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-09-23: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Small beige cutting board. Manager removed from line Corrective Action Taken - From follow-up inspection 2025-09-23: Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Black napkin covering spring mix in cooler R9 - From follow-up inspection 2024-12-19: Time Extended - From follow-up inspection 2025-02-19: Time Extended

High Priority - - From initial inspection : 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.Butter and cream cheese at expo. - From follow-up inspection 2024-12-19: Time Extended - From follow-up inspection 2025-02-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Evidenced by food debris in hand sink next to soda fountain - From follow-up inspection 2024-12-19: Time Extended - From follow-up inspection 2025-02-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Ice machine deflector panel soiled. Corrective Action Taken - From follow-up inspection 2024-12-19: Time Extended - From follow-up inspection 2025-02-19: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Above walk in coolers and ice machine. - From follow-up inspection 2024-12-19: Time Extended - From follow-up inspection 2025-02-19: Time Extended

Basic - - From initial inspection : Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots on the floor in the kitchen. Ice buckets on the floor on expo line. - From follow-up inspection 2024-12-19: Time Extended - From follow-up inspection 2025-02-19: Time Extended

Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Pantry cooler drawers. - From follow-up inspection 2024-12-19: Time Extended - From follow-up inspection 2025-02-19: Time Extended

Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. AC vents in bar dripping onto floor and seats in dining room. Advised to move table and put out wet floor sign - From follow-up inspection 2024-12-19: Time Extended - From follow-up inspection 2025-02-19: Time Extended

Basic - - From initial inspection : Basic - Exterior of splash plates on the soda station inside of the kitchen is heavily rusted. - From follow-up inspection 2024-12-19: Time Extended - From follow-up inspection 2025-02-19: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocado with ready to eat avocados on cooks line - From follow-up inspection 2024-12-19: Time Extended - From follow-up inspection 2025-02-19: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lobster bisque found at 51f. Chef stated it has been in cooler overnight. Chef threw away Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Chef found tag and put with oysters Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar. Can opener blade

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents above bar are soiled in black substance

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees. At cook line sink

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

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream 2 door reach in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Not in place front of cookline

Basic - Ice bucket/shovel stored not inverted

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter found at 47° after being out for 2 hours. Advised chef to rapid chill, moved into reach in cooler. Corrective Action Taken Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed copy Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

Basic - Bowl or other container with no handle used to dispense food. Multiple food storage bins in dry storage. Repeat Violation

Basic - Ceiling tile missing. Above prep table in back of kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks and bag above prep table in back. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In display kitchen Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No Hand wash sign by cooks line Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Romaine lettuce at front bar

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado next to ready to eat food. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spices throughout not labeled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 51/52f and egg whites 49/50f for 30 minutes in melted ice bath at cook line. Manager had employee add ice to cold hold at -41f. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Slicer blade guard and can opener blade. Cleaned and sanitized. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Clothes in hand sink.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No paper towels provided at handwash sink. Provided. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Food at flip top cooler. Containers in food.

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

Basic - Floor soiled/has accumulation of debris. Behind cook line.

Basic - Insect control device installed over food preparation area. At hand sink. Removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At prep area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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 touching egg and toast with bare hands for immediate service. Discussed requirements with manager. Employee washed hands and put on gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler top, pooled eggs 52/54f and egg whites 49/52f sitting on top of ice. Employee set up ice bath to completely surround the TCS products. Eggs cooled to 41/41f in 20 minutes. Corrective Action Taken Repeat Violation

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

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, printed and posted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener blade. Cleaned and sanitized. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Provided. Corrected On-Site Repeat Violation

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 manager.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Drink mix sanitized utensils hung in hand wash zone at bar hand sink. All removed. Corrected On-Site

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.

Basic - Employee with no hair restraint while engaging in food preparation. Hat put on. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Removed. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line hand sink.

Basic - Slicer blade guard and mixer head soiled with food debris. Cleaned and sanitized. Corrected On-Site Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 58/62f on top of pan removed from cooler for 30 minutes at cook line. Butter in multiple soufflé cups 59/63f at shelf near wait station. Pooled eggs moved to cooler/ice bath. Butter placed in cooler. Provided time as a public health control for possible future use. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausages at 90/94f at warmer at cook line. Employee heated to +165f to hot hold at +135f. Provided time as a public health control for possible future use. Corrected On-Site

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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, slicer blade guard, mixer head all soiled. Repeat Violation

Intermediate - No list of certified food service managers available at the establishment.

Intermediate - No soap or paper towels provided at handwash sink. At bar. Both 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. Inspector will recheck at next inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach water. Labeled. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean utensils or equipment stored in dirty container. At display kitchen in dining room.

Basic - Floor soiled/has accumulation of debris. Freezer floor under shelving.

Basic - Ice scoop handle in contact with ice. At bar. Removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers.

Basic - Soiled dry wiping cloth in use. Placed in sanitizer. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At prep area in kitchen.

Basic - Wiping cloth sanitizing solution stored on the floor. At bar. Moved to shelf. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes found at 46°-50° cooling overnight

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mashed potatoes cooling since last night found at 46°-50°

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hash browns Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees rest room. No covered receptacle

Basic - Ceiling tile missing. Above cooks line. Ceiling vents dusty Walk in cooler fan dusty Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on front pick up window Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on pick up counter

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored in a location that is exposed to splash/dust. Lemons and limes stored next to hand wash sink with no splash guard.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in flour Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front lowboy next to reach in freezer

Basic - No handwashing sign provided at a hand sink used by food employees. Bar sink. Items in bar sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of coke machine. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Salt and pepper and spice mixture