A FISH CALLED AVALON

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over butter inside RIC at cook line.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by ware washing area. 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/ Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Food stored on floor. Observed oil containers on floor at cook line. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, as per chef for approximately 2 hours prior. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (62F - Cold Holding) at bar area inside metal cup, as per employee for approximately 30 minutes prior. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by ware washing area.

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 to operator via email.

Intermediate - Handwash sink used for purposes other than handwashing. Observed HWS at bar area with containers inside. 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/

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Observed cold handle in disrepair at HWS at ware washing area.

Basic - Food stored on floor. Observed oil containers on floor at cook line. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Single-service articles improperly stored. Observed single service stored on floor at storage area.

Basic - Water draining onto floor surface. Observed HWS at cook line draining on floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2025-05-29: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen. - From follow-up inspection 2025-05-29: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen. - From follow-up inspection 2025-05-29: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. - From follow-up inspection 2025-05-29: Time Extended

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

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink uses quaternary sanitizer and the operator only has chlorine test strips.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed oysters and sesame seared Ahi tuna on the dinner menu. As per the manager those items are served raw. The manager printed new menus with an asterisk next to those items during the inspection.

Intermediate - Mussel/oyster tags not marked with last date served.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tag not marked with last date of use. Repeat Violation Warning - From follow-up inspection 2024-02-21: Oyster tag not marked with last date of use. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation area. Warning - From follow-up inspection 2024-02-21: Observed can opener soiled at preparation area. Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed filters with no service dates at preparation area. Warning - From follow-up inspection 2024-02-21: Observed filters with no service dates at preparation area. Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach-in cooler at preparation area. Warning - From follow-up inspection 2024-02-21: Observed no ambient thermometer at reach-in cooler at preparation area. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed not quaternary test strips. Repeat Violation

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on flat metal pans at dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils in standing water at 103F at cook line. Chef moved container to top of grill. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at bathroom used by staff.

Basic - Observed employee with no hair restraint while engaging in food preparation at cook line.

Basic - Observed no conspicuously located ambient air temperature thermometer in holding unit at preparation area. Repeat Violation

High Priority - Displayed food not properly protected from contamination. Unprotected Basket of apples at frontline. Person In Charge moved apples for washing and wrapping. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Plate of raw fish over Ready to eat tray of oysters in Reach in cooler. Moved by manager. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tag not marked with last date of use.

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. Emailed advisory. Manager printed out and displayed it during inspection. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by wait station. Moved by manager. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Apples at frontline with labels still on. Moved by manager. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of drawer cooler. Kitchen.

Basic - Stored food not covered. Uncovered container of ice cream in freezer. Covered by manager. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at the cook line. The manager removed the water. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken and beef over lemons in the walk-in cooler. The manager removed the items. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed several cups and utensils in the hand washing sink at the bar. The manager removed it. Corrected On-Site

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. Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed a filter undated.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in the reach in cooler in the preparation area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed in the preparation area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler drawer across from cook line-cooked sauces (59-61F - Cooling);

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler drawer across from cook line-cooked sauces (59-61F - Cooling)

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ppm Corrected to chlorine 150ppm.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna served raw, it identified as a raw product on the menu.

Intermediate - Oyster tags not marked with last date served.

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 oyster 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. Jaqueline E, Alejandro F, Eder G.

Basic - Cutting board has cut marks and is no longer cleanable, located across from cook line.

Basic - In-use utensil stored in sanitizer between uses. Operator removed sanitizer and placed utensils in hot water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash sink soiled in downstairs prep kitchen.

Basic - Old labels stuck to food containers after cleaning.

Basic - Silverware/utensils stored upright with the food-contact surface up, located near microwave.

Basic - Storage shelves with rust that has pitted the surface, located upstairs storage area.

Basic - Wiping cloth sanitizing solution stored on the floor.

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed containers stored inside hand sink at bar. Employee removed. Corrected On-Site - From follow-up inspection 2021-11-01: Observed containers stored inside hand sink at bar. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed containers in downstairs kitchen storage room with old labels stuck to clean containers. - From follow-up inspection 2021-11-01: Observed containers in downstairs kitchen storage room with old labels stuck to clean containers. Time Extended