THE CATCH

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Catherine McCarthy manager certification expired on 02/11/2026. Warning

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. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on flour container across 3 compartment sink, operator stored properly. Corrected On-Site Warning

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. Observed Dishwasher (Chlorine 0ppm) . Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed raid spray can under dishwasher machine at kitchen area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw mahi fillets (51F - Cold Holding) inside reach standing unit by dishwasher area, as per employee less than 2 hours. Operator moved to reach in freezer to rapid chill. Corrective Action Taken Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork in standing unit by dishwasher area, as per operator over 24 hours. Operator dated during inspection. Corrected On-Site Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over chicken soup in walk in cooler. Also observed raw hamburger patties stored over raw tuna in reach in cooler across from stove in the kitchen area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (54F - Cold Holding) potato salad (55F - Cold Holding); coleslaw (54F - Cold Holding) in reach in cooler across from stove in kitchen area. As per operator for less than 4 hours. Operator closed reach in cooler lid to cooler down temperature. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara (125F - Hot Holding) as per operator for 3 hours. Operator proceeded to heat up the product. Corrective Action Taken

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. Observed container of chicken soup not date marked in walk in cooler. As per operator the item was made over 24 hours ago Operator date marked the item. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed an ice bucket next to the ice machine not inverted. Operator inverted the bucket. 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 multiple packages of raw tuna in ROP packaging not cut in reach in cooler across from the stove in kitchen area. Operator proceeded to cut the packaging Corrective Action Taken

Basic - Food stored on floor. Observed oil container stored on the floor next to the three compartment sink.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple personal water bottles in reach in cooler across from stove in kitchen area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine +200ppm) under preparation table in kitchen area. Operator proceeded to add water to the solution. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (54F - Cold Holding); raw shrimp (51F - Cold Holding); cut tomatoes (51F - Cold Holding); sliced cheese (51F - Cold Holding); calamari (49F - Cold Holding); fish (48F - Cold Holding) as per employee less than 4 hours, employee moved food to walk-in cooler. Corrective Action Taken - From follow-up inspection 2023-07-19: Observed unit not working properly, operator using ice under food. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on prep cooler. - From follow-up inspection 2023-07-19: Still observed. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (54F - Cold Holding); raw shrimp (51F - Cold Holding); cut tomatoes (51F - Cold Holding); sliced cheese (51F - Cold Holding); calamari (49F - Cold Holding); fish (48F - Cold Holding) as per employee less than 4 hours, employee moved food to walk-in cooler. Corrective Action Taken

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. Provide form during inspection.

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

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. Provided form during inspection.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in preparation table. Employee removed during inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit in front stove.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units in kitchen area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified in kitchen area. Employee labeled during inspection. Corrected On-Site

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

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

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hood filters.