HYATT REGENCY TARPON BAY RESTAURANT

Intermediate - - From initial 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. Tedra 1/25/2022 Warning - From follow-up inspection 2026-01-23: Time Extended

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Utensils in poor condition. Manual juicer had peeling paint. Chef discarded. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served on more than 50% of tags.

Basic - In-use ice cream scoops utensil stored in standing water less than 135 degrees Fahrenheit (room temperature).

Basic - No handwashing sign provided at a hand sink used by food employees at sink in cooking area and one in the prep area. Provided signs to Operator who posted at sinks. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back hallway walk-in cooler : cooked beets (46F - Cold Holding); cooked asparagus (45F - Cold Holding); cooked broccolini (46F - Cold Holding) for two hours per operator due to heavy use. Operator moved foods to main walk-in cooler in kitchen for quick cooling. Repeat 3/29/2023. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. On cook line buckets sanitizer next to food under counters. Operator moved buckets to proper storage. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. 14 tags from month of July, no date mark.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Menu has incorrect advisory printed on menu. Provided operator with sign, operator posted the sign. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. One missing at bar, 2 on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back walk-in cooler:; raw lobster tail (46F - Cold Holding); milk (46F - Cold Holding); raw fish (46F - Cold Holding); cooked lobster bisque (46F - Cold Holding); cooked beef sauce (46F - Cold Holding) for three and a half hours after defrost cycle. Operator rapidly moved all potentially hazardous foods into ice baths for quick cooling. After 30 minutes, all foods cooled to 41F or below. Corrected On-Site

Intermediate - Food being cooled by ineffective method. Observed overstuffed, sealed bags of raw fish in walk-in cooler ambient cooling. In cook line reach-in cooler, densely packed containers of raw chicken ambient cooling.

Basic - Cold holding equipment not maintained in good repair. On cook line left and right reach-in cooler drawers, gaskets and rollers in disrepair, no longer closing completely.

Basic - Exterior door has a gap at the threshold that opens to the outside. At back of kitchen, door to hallway outside does not seal tight.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat vegetables in reach-in cooler drawers sauté area in front kitchen. Operator separated the shrimp from all ready to eat foods. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting in bar area and in dishwashing area.

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable, easily cleanable. Tiles in front kitchen with deep grooves between, large gaps between no longer easily cleanable. Warning - From follow-up inspection 2021-10-06: Time Extended