DIXIE FISH CO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat Caesar dressing. Operator moved foods to proper storage Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw ground beef in reach in cooler at prep table. Operator moved foods to proper storage. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose at dish machine, no vacuum breaker This is a repeat violation from the previous inspection dated 10-23-2025 Repeat Violation

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

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Diane B certified on 07-23-2020 and expired on 07-23-2025.

Intermediate - Nonservice animals in the food establishment or on premises. Dog in dining room of restaurant.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared fish dip, per operator made more than 24 hours prior not date marked.

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. Mia C. Certified on 10-13-2021 and expired on 10-13-2024

Basic - Covered waste receptacle not provided in women's bathroom. In public unisex restroom.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker for hose Bibb at dish machine.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Diane Bellini certified in 07-23-2020 and expired on 07-23-2020

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two soda gun nozzles behind bar have a mold like substance.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee reenter kitchen and return to work on cooks line without hand washing. Discussed the need for hand washing with operator. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler once container prepared beans (48 F - Cold Holding) dated 02-15-2025 and one container prepared beans (49 F - Cold Holding) dated 02-17-2025.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler once container prepared beans (48 F - Cold Holding) dated 02-15-2025 and one container prepared beans (49 F - Cold Holding) dated 02-17-2025.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cooks line used as dump sink.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator acquired one from neighboring restaurant Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf of prep table. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat lettuce in reach in cooler. Operator moved food to correct storage. This is a repeat violation from previous inspection dated 04-15-2024. Corrected On-Site 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. Garlic butter on time as public health control snd not time stamped. Per operator garlic butter removed from refrigeration at 11:00 AM. Operator marked food with time. Corrected On-Site

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. Lump crab meat removed from original packaging and not date marked.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen used as a dump sink.

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain underneath hand sink in kitchen clogged and water is overflowing onto the floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored over ready to eat cooked stone crab and Romain lettuce in reach in cooler. Raw shrimp stored of ready to eat cooked shrimp in reach in cooler. Operator moved all foods to proper storage. . As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 10-13-2023 Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose bibb next to ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 10-13-2023 Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder behind bar has a mold like substance at bottom. Operator cleaned holder. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand sink located next to ice machines

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing bleach at dish machine table.

Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoop in cooks line drawer.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in three compartment sink. Overturned on running water. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with bare hands and then without hand washing, unloaded the clean and sanitized dishes from the machine. Educated operator and observed proper hand washing. Discussed with operator and observed proper hand washing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over condensed milk in walk in cooler. Operator moved food to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic butter (87 F - Cold Holding) on prep table, per operator out of refrigeration less than 2 hours. Operator placed into refrigerator to cool. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bibb located outside closest to waterfront.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance in the underside of the soda dispenser in front of house at nozzle area.

Intermediate - Spray bottle containing toxic substance not labeled. Underneath hand washing sink at back prep area and behind bar.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle of creama inside reach in cooler for employee use.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above food prep table. Operator removed phone. . As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 06-20-2023 Corrected On-Site Repeat Violation

Basic - Warewashing conducted in outdoor area. Three compartment sink used for ware-washing at open air bar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over washed potatoes in walk in cooler. Operator moved food to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from flat top grill cooked shrimp (58 F - Cold Holding) ; raw shrimp (58 F - Cold Holding), per operator items were recently restocked after a busy lunch shift. Operator iced down time/temperature controlled for safety foods to rapidly cool. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink behind bar used as dump sink. Repeat from 03-03-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator.

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

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Per operator oysters were just shucked and tags removed. Operator replaced shell stock tags. Repeat from 03-03-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator.

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. Two current employee training certificates are expired.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Partial bottle of water on cooks line. Operator removed bottle. Repeat from 03-03-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee food abbe prep table. Operator removed food Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and other personal items on shelf above food prep table. Operator removed personal items. Corrected On-Site

Basic - Food stored on floor. Potato chips in large containers stored in floor in dry storage/office area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on drawer door handle on cooks line. Operator removed tongs. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with gloved hands and then while wearing the same soiled gloves, unloaded the clean and sanitized dishes from the machine. Glove change and hand washing was needed. Discussed with operator the need for hand washing and glove change. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb with hose connected underneath dish table.

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. Provided operator with written procedures for cleanup DBPR Form HR 5030-104 Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used as dump sink behind bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next to ice machines.

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. Provided operator with DBPR Form HR 5030-103 Corrective Action Taken

Intermediate - No soap provided at handwash sink. At hand sink next to ice machines.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Oysters were removed from original case, shucked and placed into a different container. Tag did not stay with oysters. Operator replaced shell tag. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. In public restroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table. Operator removed drink. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two employees preparing/working with food without hair restraints.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink next to ice machines or in either mens or women's public restroom.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter at 68F (cold holding). Operator moved item to cooler for rapid cooling. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed improperly stored chemical sanitizer buckets on prep table next to food. Operator moved item for proper storage. Corrected On-Site

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. Observed some expired food handler certificates.

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line bottom of reach in freezer in kitchen near dish machine. Operator removed item. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed cloths under cutting boards near steam tables. Operator removed items. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall around keg lines in walk in cooler.

High Priority - Food received from unapproved source/no invoice provided to verify source. See Stop Sale. Raw frozen fish. Fish discarded. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed container of repackaged raw chicken stored over packages of raw shrimp. Raw chicken switched to bottom.Corrected On-Site Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. Broken eggs removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pasta 44°F cold hold, cooked shrimp 45°F cold hold less than 4 hrs. Reach in cooler turned down. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored by food. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine concentration at 200ppm. Operator switched to quaternary ammonium at concentration of 300 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris in interior roof of microwave.

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

Intermediate - No soap provided at handwash sink. Handwash sink next to ice machine. Corrected On-Site

Basic - Cloth used as a food-contact surface. Corrected On-Site

Basic - In-use ice scoop stored on top of ice machine surface between uses. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in back food prep area.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site