FIN AND FLAME GRILL AND OYSTER BAR

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, Tomato sauce (47F - Cooling). Per operator, sauce was prepared 11/11. Item did not reach 41F within 6 hours. See stop sale.

High Priority - Dented/rusted cans present. See stop sale. #10 can of chili sauce-dented. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line single door reach in cooler, raw chicken stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, cheese sauce dated 10/29. Operator discarded.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk in cooler, Vacuum sealed fish thawed. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, Tomato sauce (47F - Cooling). Per operator, sauce was prepared 11/11. Item did not reach 41F within 6 hours. See stop sale.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler and cook line low boy, several foods-cooked shrimp, cooked meat sauces, coleslaw, housemade soups, prepared onsite, per operator and held over 24 hours not date marked. Advised operator of proper date marking for foods prepared onsite and held over 24 hours.

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. At walk in cooler, Vacuum sealed fish thawed. See stop sale.

Basic - Stored food not covered. At walk in cooler, several foods-Sauces, soups, cooked potatoes stored uncovered.

High Priority - Dented/rusted cans present. See stop sale. At dry storage, 2 #10 cans chili sauce dented. See stop sale.

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. At cookline, Employee rubbing sweat from forehead then proceed to touch clean utensils without washing hands. Advised operator of proper handwashing.

High Priority - Toxic substance/chemical improperly stored. At cookline, Bottle of cleaner-Spic n Span on prep table. Advised operator of proper chemical storage. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At cookline, Hand sink used for other purposes evident by bucket of shrimp in hand sink.

Basic - Time/temperature control for safety food thawed in an improper manner. At dry storage, ground beef thawing in standing water. Operator removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, box of unwashed peppers stored over cooked chicken. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying insects at bar on walls, glass racks, draft beer dispensers. Admin Complaint - From follow-up inspection 2024-09-05: Approximately ten live flies on wall at end of bar next to ice bin Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over sauces at middle reach in cooler on cook line. Raw fish over fruit (both products not in commercial packaging) and raw fish over sweet potato fries not in commercial packaging at walk in freezer. Educated operator on proper storage procedures. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45F - Cold Holding) Observed on ice bath in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Advised operator to use time control or return product to cooler. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At Hose Bibb by back dry storage area.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Clam tags missing dates of last order sold. Educated operator on shellfish tag procedures. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed Sanitizer spray bottle no label on counter in kitchen. Operator labeled properly. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents saturated with dust.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over cooked pork reach in cooler cook line, raw fish over key lime butter reach in cooler cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (47F - Cold Holding) Observed in overstocked pan, reach in cooler at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator reduced portions by half and placed inside cooler. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Shellfish tags missing dates of last order sold. Educated operator on proper shellfish tag maintenance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice bucket and food debris in hand wash sink by entrance to kitchen. Operator removed ice bucket and food debris. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand wash sink, cook line by fryer. Advised operator to provide soap.

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. Sent oyster advisory to operator. Operator posted advisory. 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.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Dish soap and water in spray bottle with no label at dish area. Advised operator to label spray bottle.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw shrimp over meatloaf- operator moved to lower shelf. 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. At reach in cooler by expo station- Milk opened Saturday not date marked- operator date marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At bar - handwash sink with strainer and ice inside- operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At dry storage- cup in container with dry bread crumbs - operator removed. 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. At walk in cooler fish in reduced oxygen packaging bearing label - not opened before thawing - operator opened packaging. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer by cookline- raw chicken not commercially packaged over French fries- operator stored chicken to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline prep table- Chowder 130F hot holding operator states food out of temperature for 45 minutes- operator placed on stove to be reheated to 165F. Corrective Action Taken

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.

Basic - Bowl or other container with no handle used to dispense food. Cup in rice container at dry storage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table by cookline- operator removed. Corrected On-Site

Basic - Food stored on floor. Chicken/ veal stored on floor in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Containers of flour at dry storage not labeled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (54°F - Cold Holding); salsa (54°F - Cold Holding); sliced tomato (52°F - Cold Holding); coleslaw (54°F - Cold Holding); butter pats (52°F - Cold Holding); Tatar sauce (53°F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (54°F - Cold Holding); salsa (54°F - Cold Holding); sliced tomato (52°F - Cold Holding); coleslaw (54°F - Cold Holding); butter pats (52°F - Cold Holding); Tatar sauce (53°F - Cold Holding) Warning

Basic - Ice bucket/shovel stored on floor between uses. Operator cleaned and sanitized and placed on a shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed. Corrected On-Site