SUNDOWNERS

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw oysters (54F - Cold Holding); cut tuna (51F - Cold Holding); cooked chicken (51F - Cold Holding); feta cheese (48F - Cold Holding); blue cheese (48F - Cold Holding) as per employee less than 3 hours, employee add ice food containers. Also observe at cook line pooled eggs (67F - Cold Holding); calamari (48F - Cold Holding); salmon (48F - Cold Holding); tuna (48F - Cold Holding) as per employee less than 3 hours, employee add ice bags to containers. Corrective Action Taken Warning - From follow-up inspection 2025-03-11: Still observe feta cheese (48F - Cold Holding); blue cheese (48F - Cold Holding) at salad station. Employee removed all food from reach in cooler. As per employee less than 4 hours Also observe at cook line pooled eggs (59F - Cold Holding); as per employee less than 2 hours, employee add more ice to container.Admin Complaint Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled white cutting board at cook line across fryers. Warning - From follow-up inspection 2025-03-11: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated steak (56F - Cold Holding); hamburger patties (55F - Cold Holding); raw chicken (55F - Cold Holding inside reach in cooler at cook line, as per operator less than 3 hours. Operator add ice bags to rapid cooling. Also observed stuffing (47F - Cold Holding)inside walk in cooler, as per operator over 24 hours, operator discarded food. Also observed pooled eggs (47F - Cold Holding)Corrective Action Taken Corrective Action Taken Repeat Violation - From follow-up inspection 2025-01-06: Observed marinated steak (56F - Cold Holding); hamburger patties (55F - Cold Holding); raw chicken (43F - Cold Holding inside reach in cooler at cook line. Also observed raw fish fillets (57° F - Cold Holding) as per employee fish was defrosting 1 hour ago.Admin Complaint Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area. Repeat Violation - From follow-up inspection 2025-01-06: Still observed. Corrected On-Site

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed on cooked pasta container at cook line. Corrected On-Site - From follow-up inspection 2025-01-06: Still observed. Corrected On-Site

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal water bottle on preparation area. Corrected On-Site - From follow-up inspection 2025-01-06: Still observed. Corrected On-Site

Basic - - From initial inspection : Basic - Food stored on floor. Observed cooking oil container being stored on kitchen floor Corrected On-Site - From follow-up inspection 2025-01-06: Still observed oil containers stored on floor. Corrected On-Site

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed on reach in cooler unit by expo area. - From follow-up inspection 2025-01-06: Still observed. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler. - From follow-up inspection 2025-01-06: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters container stored above cooked shrimp inside reach in cooler at salad station. Employee rearranged properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patties(49F - Cold Holding); marinated steak (51F - Cold Holding) on reach in cooler across grill at cook line, as per employee less than 1 hour, employee add ice bags during inspection. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp not date marked at salad station, as per employee over 24 hours. 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 thawed in ROP mahi and tuna packages, inside walk in cooler. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle inside reach in cooler across grill. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above fish fillets inside reach in cooler at cook line. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow tail fillets (47F - Cold Holding); raw steak (48F - Cold Holding) on reach in cooler at cook line, as per Chef approximately 45 min.Employee add ice bags during inspection. 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 rice (115F - Hot Holding); on steam table at cook line, as per employee less than 1 hour. Employee reheating food during inspection. rice (184F - Reheating) Corrected On-Site

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

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 - Bowl or other container with no handle used to dispense food. Observed on wakame salad container inside reach in cooler at salad station. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of white cutting board at preparation area. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed Chef not wearing.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door by Walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle inside reach in cooler at cook line. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed screen back door not closing.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish fillets (frozen) on preparation table, Chef moved to reach in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC throughout kitchen. Repeat Violation

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwasher area. - From follow-up inspection 2024-02-08: Still observed. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black black (140F - Hot Holding); sauce (115F - Hot Holding); rice (120F - Hot Holding) Items stirred and reheated in oven 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.

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 - Bowl or other container with no handle used to dispense food. 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. Corrected On-Site

Basic - Exterior door has a gap at the top that opens to the outside.

Basic - Walk-in cooler meat shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in the salad reach in cooler , raw tuna over sauce. Operator move the tuna from location Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the kitchen reach in cooler hot kitchen ; fish (51F - Cold Holding); chicken (52F - Cold Holding); shrimp (49F - Cold Holding); hamburger patties (48F - Cold Holding); cheese (48F - Cold Holding) Per operator less than four hours Operator is putting ice under the food. Repeat Violation

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

Intermediate - No soap provided at handwash sink. Observed no soap or hand wash sign at the triple sink area

Basic - Bowl or other container with no handle used to dispense food. Observed a black plastic bowl used as scoop in the cooked rice Observed in the pico de gallo container a small plastic cup without handle used as scoop. Repeat Violation

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 at the kitchen reach in cooler fish thawed in the ROP package

Basic - Equipment in poor repair. Observed the small white freezer with the top door in disrepair Repeat Violation

Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Observed boxes with meat stored on the floor of the walk in freezer

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the interior of the Blodgett with accumulated grease Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in one of the hot kitchen reach in cooler Repeat Violation

Basic - No container installed for catching grease from hood drip tray. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed the cage with meat in the walk in cooler rusted. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall soiled at the dishwashing area Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Both hot kitchen reach in cooler. crab meat (44F - Cold Holding); diced tomato (45F - Cold Holding); cod fish (52F - Cold Holding); snapper (53F - Cold Holding)Condiments area ; cole slaw (46F - Cold Holding); pico de gallo (46F - Cold Holding); Per operator less the two hours. Operator put all the TCS food over ice. Observed at the walk in cooler diced tomato (46F - Cold Holding); hamburger (46F - Cold Holding); butter (45F - Cold Holding); chicken wings (49F - Cold Holding); lemon pie (49F - Cold Holding). Per operator they have been opening the door of the walk in to set up the lunch time food. Corrective Action Taken Warning - From follow-up inspection 2023-03-10: Observed in the kitchen reach in cooler chicken 52F Cold Holding): fish (51F cold Holding): shrimp (49F Cold holding); hamburger patties (50F Cold holding): cheese (48F Cold holding). Per operator less than four hours. Time Extended

Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed two ambient thermometers in the walk in cooler with different temperatures. Warning - From follow-up inspection 2023-03-10: Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed two ambient thermometers in the walk in cooler with different temperatures. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Warning - From follow-up inspection 2023-03-10: Observed the can opener blade soiled Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sinks of dishwashing area with a sanitizing bucket in it and preparation area with a spatula in it. Warning - From follow-up inspection 2023-03-10: Observed the hand wash sinks of dishwashing area with a sanitizing bucket in it and preparation area with plastic containers in it Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed in the kitchen a black bowl without handle used as scoop at the rice. Warning - From follow-up inspection 2023-03-10: Observed in the kitchen a black bowl without handle used as scoop at the rice. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed the small white reach in cooler top door in disrepair. Warning - From follow-up inspection 2023-03-10: Observed the small white reach in cooler top door in disrepair. Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation Warning - From follow-up inspection 2023-03-10: Observed In-use tongs stored on equipment door handle between uses. Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the two reach in coolers of the hot kitchen Repeat Violation Warning - From follow-up inspection 2023-03-10: Observed no ambient thermometer on one of the kitchen reach in coolers. Time Extended

Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. Observed no drip pan on the hood over the fryers, stove . Warning - From follow-up inspection 2023-03-10: Observed no drip pan on the hood over the fryers, stove . Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed the metal cage in the walk in cooler rusted. Warning - From follow-up inspection 2023-03-10: Observed the metal cage in the walk in cooler rusted. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind the dishwashing area is soiled. Warning - From follow-up inspection 2023-03-10: Observed Wall behind the dishwashing area is soiled. Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2022-08-31: Clam/mussel/oyster tags not marked with last date served. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2022-08-31: Establishment not maintaining clam/mussel/oyster tags for 90 days. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips. - From follow-up inspection 2022-08-31: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed operator remodel the kitchen area and the 3 compartment sink was relocated to the outside area were the mop sink used to be located. Observed a reach in freezer with fries stored outside at the back area. Did not observe on the approved plans on 10/28/2020 walk in cooler and walk in freezer located outside. - From follow-up inspection 2022-08-31: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed operator remodel the kitchen area and the 3 compartment sink was relocated to the outside area were the mop sink used to be located. Observed a reach in freezer with fries stored outside at the back area. Did not observe on the approved plans on 10/28/2020 walk in cooler and walk in freezer located outside. Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2022-08-31: 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. Time Extended

Basic - - From initial inspection : 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. Observed cook line reach in cooler ambient temperature at 51F. Observed cook line reach in cooler ambient temperature at 54F across from fryers. - From follow-up inspection 2022-08-31: repaired. Observed cook line reach in cooler ambient temperature at 48F. Observed cook line reach in cooler ambient temperature at 52F across from fryers. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed a cook line reach in cooler in poor repair no food was stored inside. - From follow-up inspection 2022-08-31: Equipment in poor repair. Observed a cook line reach in cooler in poor repair no food was stored inside. Time Extended

Basic - - From initial inspection : Basic - Food stored outside. Observed a reach in freezer with fries stored outside at the back area. - From follow-up inspection 2022-08-31: Food stored outside. During the callback inspection still observe a reach in freezer with fries stored outside at the back area. Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. - From follow-up inspection 2022-08-31: No mop sink or curbed cleaning facility provided at establishment. Time Extended

Basic - - From initial inspection : Basic - Warewashing conducted in outdoor area. Observed a 3 compartment sink with sanitizing dispensers installed, located at the outside of the kitchen. - From follow-up inspection 2022-08-31: Warewashing conducted in outdoor area. Observed a 3 compartment sink with sanitizing dispensers installed, located at the outside of the kitchen. Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed at the salad reach in cooler 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 9 packages of tuna thawed in the ROP package Tuna was discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the kitchen reach in cooler on front of the stove Shrimp (49F - Cold Holding). Per operator less than one hour. Opertor increased the temperature of the unit 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 at the steam table rice (119F - Hot Holding). Operator removed the rice to reheat. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed the paper towels dispenser of the dishwashing is not dispensing paper toweld

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 9 packages of tuna thawed in the ROP package Tuna was discarded

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphones on top of the cutting board of the salad station.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Observed the gaskets of the door of the kitchen reach in cooler in front of the stove in disrepair

Basic - Ice scoop handle in contact with ice. Ice scoop was removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on the ovens handles. Tongs were removed Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in the kitchen reach in cooler in front of the stove no ambient thermometer.

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

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the kitchen reach in cooler in front of the grill

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the walk in cooler a pitted metal cage to hold the meat .

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2021-10-26: Time Extended