SUNSET LOUNGE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked shrimp in the walk in cooler Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. *Beef carpaccio, *tuna tartare, *seafood tower Repeat Violation Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

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. Warning

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

Basic - Food stored on floor in the walk-in cooler and dry storage area Warning

Basic - Single-service articles improperly stored on the floor in dry storage room Warning

Basic - Accumulation of black mold-like substance in the interior of the ice machine 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. Observed partially frozen tuna thawing in unopened vacuumed packaging. The tuna was removed from the vacuum packaging at time of inspection. I discussed with the owner and prep person that all frozen fish labeled removed from packaging before thawing must be done before the fish is thawed

High Priority - Raw oysters over squeeze bottles of dressings and sauces in lift lid unit Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. @ Red hose in prep area

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ever changing ceviche, tuna tartar, beef carpaccio , seafood tower not identified as raw or undercooked on the menu . Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler prepared salsa , sauces, cooked potatoes not date marked

Intermediate - The can opener blade is soiled with food debris

Basic - No handwashing sign provided at a hand sink used by food employees in employees men's bathroom 2 floor

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over sauce or dressing in reaching unit. Raw oysters over sauces in lift kid unit

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche , beef carpaccio, wahoo tartar are not identified as raw on the menu

High Priority - Raw fish stored over/not properly separated from ready-to-eat food, cooked pasta in the walk-in cooler

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib next to mop sink

Intermediate - Bar Hand-wash sink used for purposes other than handwashing , filling container with water , observed a strainer in handwash sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soikec

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio, tuna tartare, seafood tower , wahoo tataki , not identified as raw or undercooked on the menu.

Basic - Ice scoop handle in contact with ice at the bar.

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. 0ppm chlorine

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.

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.

Basic - - From initial inspection : Basic - Equipment in poor repair. Salad Reach in cooler gaskets are torn - From follow-up inspection 2023-04-21: Time Extended

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

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. Corrected On-Site Repeat Violation

Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs in walk-in cooler on top shelf over ready to eat food .

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. Corrected On-Site

Basic - Food stored on floor outside walk in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water