3660 OVERSEAS HWY, Marathon, FL 330502340
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over crab stuffing in walk-in cooler
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Spray hose at dish sink lower than flood rim of prep sink Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (54F - Cold Holding); eel (54F - Cold Holding) the fish was in lift lid unit under 4 hours and was relocated to another unit that is cold holding at 41F or below On cookline drawers : 55F - Cooling); crab stuffed shrimp (51F - Cold Holding); Poultry (54F - Cold Holding); Beef (55F - Cold Holding)cheese 53 All items were relocated to the walk-in cooler to rapid cool less than 4 hours from the walk-in cooler this morning In walk-in cooler : meatloaf (55F - Cold Holding); Fish (53F - Cold Holding); lobster (53F - Cold Holding); Beef (55F - Cold Holding); shrimp (45F - Cold Holding); shrimp crab stuffing (53*F - Cold Holding) The walk-in cooler is at approximately 55F at time of inspection. The interior freezer door was opened to help cool down the walk-in cooler. Technician was called and is on site at time of inspection as per owner the Corrective Action Taken Repeat Violation Warning
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. Sushi lift lid cooler at 58F. The walk-in cooler is at approximately 55F at time of inspection. The interior freezer door was opened to help cool down the walk-in cooler. Technician was called and is on site at time of inspection. Corrective Action Taken Repeat Violation Warning
Basic - Ice scoop handle in contact with ice. Warning
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 81F water holding utensils Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw fish stored over/not properly separated from ready-to-eat food, asparagus in sushi counter
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (48F - Cold Holding); Poultry (48F - Cold Holding); oysters (48*F - Cold Holding) in walk-in cooler. The interior freezer door was opened to help bring temperature down - also the technician was called to service the equipment Corrective Action Taken
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 108 F no time mark. Chef says cooked 1 hour ago. Potatoes 115F Warmer was turned up 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. Stuffing and lasagna in walk-in cooler is not date marked.
Basic - Cold holding equipment, the main walk-in cooler is not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Repair technician is on site to check the unit. There are also 3 other walk-in coolers that are working properly holding beer and produce that can be utilized in case repairers can't be accomplished today. Corrective Action Taken
Basic - Equipment in poor repair. Walk-in cooler door is is disrepair
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp ceviche is served. Warning
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tuna that is not frozen in unopened vacuum packaging in stand up cooler in dish room Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushrooms 85F mushrooms were put on stove to reheat Corrective Action Taken Warning
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled Warning
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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The salad bar station shown on the existing plans has been changed to a sushi station with hood system , fryers cold holding equipment and sink Warning
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
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 raw tuna that is not frozen in unopened vacuum packaging in stand up cooler in dish room Warning
Basic - Garbage on the ground and/or pad around dumpster. Warning
Basic - Grease on the ground and/or pad around grease receptacle. Warning
Basic - Ice bucket stored on floor between uses. Warning
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soap dispenser is soiled Warning
Basic - Old labels stuck to food containers after cleaning. Repeat Violation Warning
Basic - The dumpster has no lid or lid open/broken. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - Garbage can located outside has no lid or lid open/broken.
Basic - Hole in or other damage to wall. In clean dish room
Basic - In-use tongs stored on equipment door handle between uses.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In clean dish room
Basic - Old labels stuck to food containers after cleaning.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab cakes (47F - Cold Holding); Poultry (47F - Cold Holding); Poultry (47*F - Cold Holding); mea inserts were added to empty spaces, unit is on defrost 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. Corrective Action Taken
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Corrected On-Site
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi items not identified on menu.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dust on utility line @wait station
Basic - No handwashing sign provided at a hand sink used by food employees. In Mens bathroom used by employees
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw over dressing
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and table are both soiled spice containers are soiled , can opener blade is soiled Corrective Action Taken
Basic - Garbage can located outside has no lid or lid open/broken.
Basic - Grease on the ground and/or pad around grease receptacle.
Basic - Hole in or other damage to wall at door way to kitchen and Above handwash sink.
Basic - In-use tongs stored on equipment door handle between uses.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter above broiler are soiled
Basic - Open dumpster lid.
Basic - Utensils in poor condition. Cracked plastic scoop in dry storage
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep room wall is dusty
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops (50*°F - Cold Holding); oysters (50*°F - Cold Holding); calamari (48°F - Cold Holding); conch (48*°F - Cold Holding) Unit and items were all put on ice to rapid cool. Corrective Action Taken
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. Fryer section reach in no cooling properly.
Basic - Grease on the ground and/or pad around grease receptacle.
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Open dumpster lid.