DUNCAN'S ON THE GULF

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler at server station: shrimp (46F - Cold Holding); chowder (45F - Cold Holding); coleslaw (44F - Cold Holding). Manager stated all had been stored inside unit overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at server station: shrimp (46F - Cold Holding); chowder (45F - Cold Holding); coleslaw (44F - Cold Holding). Manager stated all had been stored inside unit overnight. Stop sales issued. Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit not available for three-compartment sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several metal pans not stored inverted on clean dish storage rack near dish machine. Manager inverted pans during this inspection. Corrected On-Site

Basic - Dead roaches on premises. Three dead roaches on floor inside dry storage room below wine storage shelf. One dead roach on floor in dry storage room. Five dead roaches on floor in beer storage area near wall on left side of room. One dead roach on floor in upstairs kitchen below ice machine. Three dead roaches on floor in bar area below cabinets. All were cleaned and discarded during this inspection. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor throughout kitchen soiled with dirt and food debris under and around equipment. Floor in storage area behind bar soiled with food debris under and around equipment. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Several cracked pans on clean dish storage rack in kitchen near dish machine. Manager discarded cracked pans during this inspection. Corrected On-Site

Basic - Hole in or other damage to wall. Exposed insulation on upper sections of walls inside dry storage room. Large section of drywall missing in dry storage room near door.

Basic - Shelves with rust that has pitted the surface. Clean dish rack near dish machine rust pitted. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach-in cooler containing beer in bar area. Manager dried water with a towel during this inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored down inside bucket in prep area behind downstairs bar. Manager hung mop to dry during this inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bin of flour in prep area missing label. Manager added proper label during this inspection. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to handle clean utensils without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw pork in grill line drawers. Employee moved ground beef to bottom drawer. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler next to ice machine: cheese (54F - Cold Holding). Manager stated items placed in cooler the previous day. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from oven: cream cheese (45F - Cold Holding);; cheese (44F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items in reach-in cooler next to ice machine: cheese (54F - Cold Holding). Manager stated items placed in cooler the previous day. Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Items in reach-in cooler next to ice machine: lettuce (55F - Cold Holding); tomatoes (54F - Cold Holding). Manager stated items were prepared at 11 am. Warning

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Items in reach-in cooler next to ice machine: lettuce (55F - Cold Holding); tomatoes (54F - Cold Holding). Manager stated items were prepared at 11 am. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in fry basket on cook line: calamari (128F - Hot Holding). Manager stated item was cooked three hours prior to temperature being taken. Manager voluntarily discarded item. Corrective Action Taken Warning

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from oven stained. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in downstairs storage room used as a dump sink. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Establishment had six employees working with no certified food manager on site.

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Wash temperature in dish machine,105F.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in area above ice machine near back door.

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. Reach-in cooler next to ice machine, ambient temperature 53F.

Basic - Dead roaches on premises. Observed one dead roach on floor in back prep area. Observed approximately ten dead roaches on glue trap in downstairs storage room.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from three compartment sink.

Basic - Floor not cleaned when the least amount of food is exposed. Floor on cook line behind reach-in freezer.

Basic - Food stored on floor. Cooking oil stored on floor in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in freezer in back of kitchen next to prep table with can opener. Hood vents above grill. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves across from dish machine. Repeat Violation

High Priority - - From initial inspection : 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, 0 ppm. Manager stated they would sanitize dishes in three compartment sink. Corrective Action Taken - From follow-up inspection 2022-07-29: No change Time Extended

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 9 rodent droppings on the floor in the corner of the dish room. Observed 3 rodent droppings on top of the dish machine. Observed 5 rodent droppings on top of the water heater next to dish machine. Observed 9 rodent droppings on floor next to water heater. Observed 4 rodent droppings on the floor in the corner of dry storage area across from dish machine. Observed 3 rodent droppings on floor next to reach-in cooler in room behind downstairs bar. Warning - From follow-up inspection 2022-07-29: Observed two rodent droppings on floor next to reach-in cooler in room behind downstairs bar. Observed three rodent droppings on floor behind reach-in freezer in prep area. Observed four rodent droppings on floor next to water heater. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Ride side of splitter at mop sink. Repeat Violation Admin Complaint - From follow-up inspection 2022-07-29: No change Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags stored at end of cook line. - From follow-up inspection 2022-07-29: No change. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Hot water nozzles of coffee machines in wait station. Ice deflector inside of ice machine. Repeat Violation - From follow-up inspection 2022-07-29: No change. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Top area inside of dish machine. - From follow-up inspection 2022-07-29: No change. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling above ice machine in disrepair, ceiling leaking. - From follow-up inspection 2022-07-29: No change Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from ice machine. Repeat Violation - From follow-up inspection 2022-07-29: No change. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of mop sink. Area behind soda nozzles on soda machine in wait station. Handles for hand washing sink closest to kitchen entrance. Shelves throughout the kitchen. Gaskets for reach-in cooler across from oven. Repeat Violation - From follow-up inspection 2022-07-29: No change. Time Extended

Basic - - From initial inspection : Basic - Storage shelves with rust that has pitted the surface. Storage shelves across from three compartment sink. - From follow-up inspection 2022-07-29: No change. Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Containers of sugar and seasoning on shelf across from oven. - From follow-up inspection 2022-07-29: No change. Time Extended

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, 0 ppm. Manager stated they would sanitize dishes in three compartment sink. Corrective Action Taken

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen to begin work and didn't wash hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

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 touched toast in wait station.

High Priority - Food with mold-like growth. See stop sale. Peppers in dry storage area.

High Priority - Raw animal food stored over or with unwashed produce. Raw hamburger stored over fruits in cook line grill drawers. Employee moved hamburger to bottom drawer. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 9 rodent droppings on the floor in the corner of the dish room. Observed 3 rodent droppings on top of the dish machine. Observed 5 rodent droppings on top of the water heater next to dish machine. Observed 9 rodent droppings on floor next to water heater. Observed 4 rodent droppings on the floor in the corner of dry storage area across from dish machine. Observed 3 rodent droppings on floor next to reach-in cooler in room behind downstairs bar. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored on counter across from grill. Employee stated eggs placed on counter 15 minutes prior to inspection. Employee moved eggs to a reach-in cooler with ambient temperature of 39F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was putting away delivery then began to prepare food without washing hands and putting on gloves. Manager had employee wash hands and change gloves. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs on counter across from grill: eggs (61F - Cold Holding). Employee stated item placed on counter 30 minutes prior to temperature being taken. Item in reach-in cooler across from oven: cheese (48F - Cold Holding). Employee stated item was placed in cooler 2 hours prior to temperature being taken. Employee moved item to reach-in freezer to reduce temperature to 41F. Employee placed container in ice bath to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Ride side of splitter at mop sink. Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags stored at end of cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Hot water nozzles of coffee machines in wait station. Ice deflector inside of ice machine. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in downstairs bar used as dump sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels in mens restroom. Employee provided hand towels. 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. Clam chowder stored in reach-in cooler across from ice machine. Manager stated item was prepared on 7/26. Manager placed proper date on item. Corrected On-Site Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Top area inside of dish machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling above ice machine in disrepair, ceiling leaking.

Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen prep area. Manager had employee eat in dining room. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in reach-in freezer located in room behind downstairs bar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach-in cooler across from oven. Employee removed phone. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Floors behind equipment on cook line.

Basic - Food stored on floor. Cooking oil stored on floor next to ice machine. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from ice machine. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle on cook line. Employee placed tongs on prep table. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of mop sink. Area behind soda nozzles on soda machine in wait station. Handles for hand washing sink closest to kitchen entrance. Shelves throughout the kitchen. Gaskets for reach-in cooler across from oven. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from ice machine. Warning

Basic - Storage shelves with rust that has pitted the surface. Storage shelves across from three compartment sink.

Basic - Stored food not covered. Containers of sugar and seasoning on shelf across from oven.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has no proof of any employee training. Warning - From follow-up inspection 2022-03-25: No change. Time Extended

High Priority - Container of medicine improperly stored. Bottle of aleve stored on shelf next to reach-in cooler across from oven.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp then proceeded to touch cooked chicken without washing hands or changing gloves.

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 on cook line touched cooked toast with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked potatoes on cook line. Raw fish stored over bread in reach-in cooler across from prep sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on reach-in cooler across from oven: cream (51F - Cold Holding). Employee stated item placed on cooler 15 minutes prior to temperature being taken. Employee moved item to reach-in cooler to reduce temperature to 41F. Item stored in wait station reach-in cooler: feta cheese (45F - Cold Holding). Employee stated item placed in cooler 2 hours prior to temperature being taken. Employee placed bag of ice on item to reduce temperature to 41°F. Items in reach-in cooler next to pass through window on wait side: milk (45F - Cold Holding); coleslaw (45F - Cold Holding). Employee stated items placed in cooler 2 hours prior to temperature being taken. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink next to dish area. Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags stored in kitchen not marked with last day served. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Upstairs bar area soda gun. Behind the ice deflector in upstairs ice machine. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in downstairs bar hand washing sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine and sanitizer buckets.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Seven employees working with no certified food manager present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in kitchen entrance closest to the dish area.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has no proof of any employee training. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles in reach-in cooler across from prep sink.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in wait station area across from pass through window. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop feta cheese in wait station reach-in cooler.

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. Wait station reach-in cooler, ambient temperature 48F.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair vent cover above cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from oven.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Atkins bar in reach-in cooler across from prep sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on clean dish rack in dish area.

Basic - Floor not cleaned when the least amount of food is exposed. Floor beneath prep sink and reach-in coolers across from prep sink.

Basic - Food stored on floor. Case of cooking oil on floor next to wait station hand washing sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink in wait station. Reach-in cooler gasket of cooler across from oven. Vent above cook line dusty. Fan in prep area dusty.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table in kitchen.