FISH TALES MARKET AND EATERY

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 115 F -155 Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Brayan Estrada 19 year employee

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP performed on site of raw, fish , shrimp and scallops and sold over the counter in the retail market Warning - From follow-up inspection 2025-10-21: Kimberly Weaver @ DBPR office of program Quality states in an email and vm that the special process of vacuum packing Raw seafood is under review for HACCP plan is under review . to follow the submitted HACPP until approved. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water in the walk-in cooler Warning - From follow-up inspection 2025-01-31: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation area Warning - From follow-up inspection 2025-01-31: Time Extended

High Priority - Raw animal food , beef stored over canned/bottled drinks in walk-in cooler Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Food stored outside. Stand up freezer is stored outside holding seafood.

Basic - Plumbing system in disrepair. Handwashing sink handle is broken

High Priority - Spray hose at dish sink lower than flood rim of sink.

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

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. Corrected On-Site

Intermediate - Lasagna , Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

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. Forms printed but not signed at time of inspection Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - No handwashing sign provided at a hand sink used by food employees in prep room

Basic - Unsealed concrete floor in food preparation room.

High Priority - Spray hose at dish sink lower than flood rim of sink.

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. 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. Beans and rice in walk-in cooler

Basic - pots and pans not stored inverted or in a protected manner.

Intermediate - Clam tags not marked with last date served.

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

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.

High Priority - In walk in Raw animal food stored over/not properly separated from ready-to-eat food.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Crack tile on food prep tale.

Basic - Freezer Floor soiled/has accumulation of debris.

Basic - In walk in cooler Ceiling/ceiling tile shows damage or is in disrepair. In kitchen ceiling tile is absorbent.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach in cooler is soiled .

Basic - Walk in freezer Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.