TARPON LODGE & RESTAURANT

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. Warning - From follow-up inspection 2026-06-10: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors employees restroom. Warning - From follow-up inspection 2025-10-02: Time Extended

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - In-use tongs stored on equipment door handle between uses. The tongs was removed from oven door. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. The chef placed the sanitizer bucket in a double bucket. Corrected On-Site

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. The chef replaced sanitizer bucket during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over ready to eat carrots and asparagus in reach-in cooler across from cook line. The chef moved the raw shrimp on bottom shelf in reach-in cooler. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. The chef placed a label on spray bottle. Corrected On-Site

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

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. Repeat Violation

Basic - Floor tiles missing and/or in disrepair in dishwashing area. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner above steam table in prep area. The chef is assuring plates and bowls are protected. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personnel drink in reach-in cooler in prep area. The chef personnel drink from reach-in cooler. Corrected On-Site

Basic - Equipment in poor repair. Observed reach-in cooler gasket under cook line torn.

Basic - Floor soiled/has accumulation of debris in dishwashing area.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor beside dishwashing machine. The chef removed sanitizer bucket from floor. Corrected On-Site

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 set up 3 compartment sink. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (49F - Cold Holding); raw mahi (47F - Cold Holding); raw pork (49F - Cold Holding) in stand reach-in cooler in kitchen. The chef is placing ice on all products. Corrective Action Taken

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 Food and Beverage Manager DBPR Form HR 5030-103. The manager is going to print out for all personnel to read, sign and maintain in file. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature 48F in stand up reach-in cooler in back of kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use wet wiping cloth/towel used under cutting board.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

Intermediate - Handwash sink used for purposes other than handwashing as a dump sink.

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

Basic - Equipment in poor repair. Observed reach-in cooler gasket torn beside steam table.

Basic - Food stored on floor. Observed bottles of water on floor in storage area. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly setting up 3 compartment sink. Corrective Action Taken Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in 3 compartment sink. The Chef corrected operator and had operator wash hands in designated hand washing sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than hand washing as a dump,sink.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

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. The chef is calling to have dishwashing machine serviced. 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 raw breaded fish over ready to eat in reach-in cooler across from cook line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

Basic - Ice scoop handle in contact with ice in ice machine. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site