SNUG HARBOR RESTAURANT

High Priority - Employee drank from open container then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from plastic bottle on cooks line and proceeded to continue working without proper hand washing. Discussed hand washing require to with employee and observed proper hand washing. Corrected On-Site

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. Observed employee garnish two places with lemon wedge with bare hand contact. Operator discarded lemons and used tongs. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shucked oysters stored directly over ready to eat shrimp in reach in cooler. Operator moved foods to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table marinara (88 F - Hot Holding); black beans (86 F - Hot Holding) for less than two hours. Operator reheated to 165 F and returned to hot holding. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Buildup inside soda gun nozzle behind bar behind bar.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with food containers and wiping cloths. Operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared ribs, per operator made 24 hours prior not date marked. This is a repeat violation from the previous inspection dated 09-15-2025

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large commercial ice machines in prep area.

Basic - Employee eating in a food preparation or other restricted area, drinking water from screw tip bottle on cooks line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on sheet pan in dish area. Operator moved phone and washed pan. Corrected On-Site

Basic - Food stored on floor. Tray of hamburger buns on floor of cooks line. Observed operator correct violations in order to meet inspection standards.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink across from bar. This is a repeat violation from the previous inspection dated 09-15-2025 Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Inside reach in cooler on cooks line were 5 - 8oz filets of Mahi Mahi that are labeled to remove from packaging prior to thawing that were completely thawed and still under reduced oxygen packaging.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles next to front hand sink.

Basic - Bowl or other container with no handle used to dispense food. Ramekins used as scoops for Caesar dressing and corn salsa. Operator removed.

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. Inside reach in cooler on cooks line were 5 - 8oz filets of Mahi Mahi that are labeled to remove from packaging prior to thawing that were completely thawed and still under reduced oxygen packaging.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on front cooks line make table. Operator discarded. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored in large reach in cooler in dish machine area.

Basic - In-use ice scoop stored on soiled surface between uses. Resting on top of outdoor ice machine.

Basic - No handwashing sign provided at a hand sink use by food employees. At three of four hand sinks in bar area. This is a repeat violation from previous inspection dated 03-10-2025 Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On back prep counter, mahi mani (85 F - Cooling). Per operator fish was cooked 4 hours prior. It could no be safely determined that food cooled from 135 to 71 within 2 hours.

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 load dish machine with bare hands and then without hand washing, employee was observed unlaoding clean and sanitized dishes from machine. Discussed with operator the need for hamd washing. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat burrata cheese. Raw shelled eggs stored over ready to eat parmesan cheese. Operator moved all foods to proper storage. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On back prep counter, mahi mani (85 F - Cooling). Per operator fish was cooked 4 hours prior. It could no be safely determined that food cooled from 135 to 71 within 2 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front counter, garlic butter (68 F - Cold Holding). Operator stated butter had been removed from refrigerator less than one hour prior and returned to reach in cooler to properly cool. This is a repeat violation from previous inspection dated 09-05-2024 Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda nozzle behind bar used

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked with sheet pan and scale in prep kitchen.

Intermediate - Nonfood-grade basting brush used in food. Paint brush on front counter used for basting bbq sauce. Operator discarded brush Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared rubs, per operator made more than 24 hours prior not date marked. This is a repeat violation from previous inspection dated 09-05-2024 Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink in prep kitchen

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine in storage area.

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

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in prep kitchen

Basic - Time/temperature control for safety food thawed under water that was not running.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared ribs, per operator made more than 24 hours prior, not date marked.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic herb blend (67 F - Cold Holding) after determining that the garlic blend was time temperature controlled for safety, operator stated it had been out less than kneading hour. It was placed into reach in cooler to rapidly cool. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area by dish machine.

High Priority - Nonfood-grade bags used in direct contact with food. Tortillas stored in plastic to go bag inside reach in cooler in prep area. Operator removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12-01-2023 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shucked oysters on sheet tray stored directly above ready to eat ice in reach in cooler. Operator moved to proper storage.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator handled raw ground beef then continued to work handling day to eat cheese. Discussed with operator proper glove change with hand washing. Observed proper glove change. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Bleach stored on prep table with food (honey) and food utensils. Operator moved chemicals. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to hose bibb above dryer without a vacuum breaker

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in cooks line blocked with hoodie and plate with food. Operator removed all items. Repeat from 11-20-2023Corrected On-Site Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink behind bar used as dump sink. Operator discussed use of sink for only had washing with employees Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs stored in reach in cooler on cooks line, per operator made 24 hours prior, not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy build up of mold like substance inside ice machine (right hand side) in back prep kitchen.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop ice from container in reach in cooler. Operator removed. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating food in back prep kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Candy bars stored in front cooks line reach in cooler; personal food (tortilla and partially eaten meal in reach in cooler in back prep area. Operator removed all items. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back packs stored on shelf with clean dishes. Operator removed all bags. Repeat from 11-20-2023 Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cooks line preparing food without a hair restraint.

Basic - Food stored on floor. Case of shelled eggs and bag of onions stored on floor of walk in cooler. Operator moved food off floor. Repeat from 11-20-2023 Corrected On-Site Repeat Violation

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks line, in dish area and prep area.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooks line blanched with trash can and bottled water inside sink. Operator removed. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoops in crumbled blue cheese, cocktail sauce and pistachios. Operator moved and supplied scoops with handles. 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. Tuna packaged and bearing labeling to remove from reduced oxygen packaging prior to thawing, has been thawed and still under reduced oxygen packaging

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Partial bottle of water on prep table with food. Operator moved water. 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 cell phone on prep table with food. Operator moved personal belongings. Corrected On-Site

Basic - Food stored on floor. Containers of cooked green beans and prepared soup on floor,of walk in cooler.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook put on gloves without proper hand washing.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw shucked oysters and then return to cooks line without hand washing. Discussed and observed proper hand washing with employee. 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. On cooks line Sanitizer Bucket (Chlorine exceeding 200ppm); operator changed and diluted to achieve: Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooks line had container of shrimp inside. Operator removed shrimp As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Both hand sinks behind bar used for dump sinks.

Intermediate - No soap provided at handwash sink. At hand sink in prep room of cooks line. Operator provided soap. Corrected On-Site

Basic - Ceiling tile missing. Two ceiling tiles missing in small prep kitchen.

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

Basic - Plumbing system in disrepair. Hand sink on cooks line has missing drain line and water is shut off.

Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine outside of main kitchen and not secured from public access.

Basic - Water draining onto floor surface. Hand sink in main prep kitchen next to three compartment sink has no drain line and is draining onto floor.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cooks line Sanitizer Bucket (Chlorine exceeding 200ppm); operator changed and diluted to achieve: Sanitizer Bucket (Chlorine 100ppm) As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating on expo line then without hand washing, began work handling guest food. Discussed the need for hand washing with operator Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored above ready to eat bread in reach in cooler. Operator moved food to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. burger patties (114 F - Hot Holding), per operator burgers were cooked 20 minutes prior and moved them to refrigeration to properly cool Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine exceeding 400ppm); Operator corrected to: Sanitizer Bucket (Chlorine 100ppm) 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. Provided operator with written procedures DBPR HR 5030-104 Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line blocked with trash can and has utensils in sink. Operator moved all items to clear hand sink. 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. Provided operator with employee reporting agreement DBPR HR 5030-103 Corrective Action Taken

Basic - Employee eating in a food preparation or other restricted area. Employee eating at front prep table at expo line.

Basic - Faucet/handle missing at plumbing fixture. Cold water handle missing at hand sink in back prep kitchen

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine exceeding 400ppm); Operator corrected to: Sanitizer Bucket (Chlorine 100ppm) 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 unloaded the clean and sanitized dishes from the machine without hand washing. Educated operator on the need of proper hand washing.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating in prep kitchen with gloves on and without changing cloves or hand washing returned to work. Educated operator on proper hand washing. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in rear prep kitchen blocked with sheet pan.

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. Raw animal foods must be fully cooked prior to service. Provided operator with DBPR sign and it was printed and posted during inspection. Corrected On-Site Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Large pump style spray bottle in back prep kitchen

Basic - Cloth used as a food-contact surface. Used to cover raw fish in walk in cooler

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in prep kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on wiping cloth on shelf with clean dishes.

Basic - Stored food not covered. Coquille sauce uncovered in the walk in cooler. Operator covered sauce . Repeat from 11-29-2021 Corrected On-Site Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks line in dish/prep area .

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 sanitizer reading of 10ppm at the surface of the plate. Operator contacted technician and set up three compartment sink. Corrective Action Taken

Basic - Stored food not covered. Observed raw scallops in a reach in cooler uncovered. Operator covered food. Corrected On-Site