CASTAWAYS RESTAURANT

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By back door

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 - 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. Punted and posted during inspection Corrected On-Site

Basic - Food stored on floor in the walk in freezer

High Priority - Container of medicine improperly stored in containers above food preparation table Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish

Basic - Time/temperature control for safety food thawed in an improper manner. Prime rib thawing on table

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Waste line missing at soda gun holster.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tuna, in ROP packaging on the sushi station and unopened package. Warning - From follow-up inspection 2025-04-22: Observed raw tuna thawed in vacuum packaging in the walk in cooler. Stop sale issued Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is rusty Warning - From follow-up inspection 2025-04-22: Observed soiled can opener blade Admin Complaint

Intermediate - - From initial inspection : Intermediate - Observed some of the oyster tags not marked with last date served. Warning - From follow-up inspection 2025-04-22: there are no last date served dates on any oyster tags at callback inspection. Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-04-22: No proof of food handler At callback inspection. Admin Complaint

Basic - - From initial inspection : 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, and ROP packaging on the sushi station and unopened package. Warning - From follow-up inspection 2025-04-22: Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.vish stored in drawers on Cook-line at 52F fish was put on ice and double pan was removed . All items out of temperature for less than 4 hours. Butter and garlic 61F butter was put into refrigerator potato salad (50F - Cold Holding); Cole slaw (52F - Cold Holding); cut melons (51*F - Cold Holding) in salad unit . relocated to other units , Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Butane torch stored on food storage shelf in sushi area

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Spray bottle containing toxic substance not labeled.

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. Salad station

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ack pack on beverage cooler

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on bar pad . Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. Across from sushi station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (46F - Cold Holding); conch (45F - Cold Holding); shrimp (35*F - Cold Holding) stored in drawers under grill top for less than 2 hours. Ice was added to al, food in dreamers to bring down to 41F

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. "Corrected On-Site** sushi rice cooked this morning was time marked during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Can opener blade is soiled . Corrected On-Site** Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area(s) in the walk-in cooler is covered with standing water

Basic - Food stored on floor in the walk-in cooler and freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallop mix (60F); garlic butter (59F - Cold Holding) items were put on ice for rapid cool down Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.Rice was cooked this morning and chef marked during inspection Corrected On-Site

Intermediate - Can opener blade Food-contact surface soiled with food debris, mold-like substance or slime.put into dish area for cleaning 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. Corrective Action Taken

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 - 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. raw salmon Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On-Site

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

Basic - Micro wave oven in poor repair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled .

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. @White hose in dish room - From follow-up inspection 2022-07-29: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. @White hose in dish room Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is rusting and soiled - From follow-up inspection 2022-07-29: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is rusting and soiled Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Salad reach in cooler is in disrepair. Ice is added to the top of unit . Nothing stored inside the unit. - From follow-up inspection 2022-07-29: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the side edge that opens to the outside. - From follow-up inspection 2022-07-29: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observe cracked and missing wall tiles next to steamer - From follow-up inspection 2022-07-29: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at outside bar Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses.

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.

Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline drawers and reach in freezer Freezer gaskets

Basic - Utility lines are unnecessarily exposed. On ceiling In kitchen

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On-Site

High Priority - In sushi station reach in cooler .Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eel (52*°F - Cold Holding); Fish (48*°F - Cold Holding); crab (50*°F - Cold Holding) All of these items were put on ice. As per cook they were not in the unit over night, it was restocked this morning. Some items were relocated to walk-in unit. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fish over cooked lobster in walk in cooler.

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

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth in handwash sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Garlic butter, pasta chicken wing, in walk in cooler.

Basic - At bar ice bin Ice scoop handle in contact with ice.

Basic - Container of ginger Food stored on floor under triple sink at bar , cases of fish on floor in walk in freezer

Basic - Food storage container/container lid cracked or broken. On bread crumbs, and flour container lids are cracked and missing pieces.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawers on sushi and cook line reachin cooler are soiled. Walk in freezer interior side of door mold like substance build up on wood.

Basic - Sushi counter reach in 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. Door is falling off hinges and food inside is out of temperature. Refrigeration Repair was called and unit was emptied. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed eel thawing at room temperature. Eel 32°F.

Basic - Walk in freezer Floor soiled/has accumulation of debris.

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