HUNGRY CRAB

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. Chlorine dish machine with 0 ppm. Rechecked after liquid changed 100 ppm.

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. Crab bites m milk and chocolate cake , cheesecake, crab cakes open on Sunday and yesterday with no date marked. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle on Soda gun located in bar , manager removed and clean Corrected On-Site** Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located in cook line blocked by chair. Chair moved Repeat Violation

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

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/

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. No reporting agreement for two employees.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in hand sink located by exit door. Manger fixed Corrected On-Site** Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks by walk in freezer not chained.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust Hood filters

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor by dish area and ice machine area Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler located in frying station.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris . Reach in cooler across from dish area have debris Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on walk in cooler walls.

Basic - Water leaking from pipe and/or faucet/handle. Leak from faucet on hand sink located by back exit

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored above of fried oyster at the walk-in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. king crab (50F - Cold Holding); clams shoulder soup (55F - Cold Holding) gumbo soup (55f-cold holding ) Operator was cleaning the cooler and accidentally turn off the plug he turn it back on and he moved the 2 item to freezer second check King crab 47f- gumbo soup (48f-cold holding) and he trashed the clams shoulder . Corrective Action Taken Repeat Violation

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. Corn on time no time marked operator stated it's been out for 2 hours.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator fix it . Corrected On-Site

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. Milk opened yesterday morning no date mark .

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by the exit door blocked with a food cart .

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed it to operator and filled it with him . Corrected On-Site

Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee Coca Cola bottles stored at the reach-in cooler . Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting board both of.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the walk-in cooler next to customers food .

Basic - Equipment in poor repair. Gasket torn walk-in cooler and walk-in freezer door .

Basic - Floor soiled/has accumulation of debris. Throughout kitchen.

Basic - Food stored on floor. Eggs stored on floor at the walk-in cooler and crab stored on floor at the walk-in freezer . Corrected On-Site

Basic - Light not functioning. 2 out by the hoods . Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Smelly throughout kitchen when I asked the manager he stated that he didn't know where's the smell come from and some customers complained about it as well .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves .

Basic - Working containers of food removed from original container not identified by common name. Flour no label . Corrected On-Site

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-05-30: Time Extended - From follow-up inspection 2025-06-03: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored all over cook lines. Coolers and tables. Corrected On-Site Repeat Violation - From follow-up inspection 2025-05-30: Time Extended - From follow-up inspection 2025-06-03: Time Extended

Basic - - From initial inspection : Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drink stored over make table in cook line. Repeat Violation - From follow-up inspection 2025-05-30: Time Extended - From follow-up inspection 2025-06-03: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken nuggets stored over fries in chest freezer.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed potatoes in walk in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat stored over ready to eat clam chowder. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.Fly sticky tape stored over sauces in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees, no sign on men's bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored over sausages in tall reach in cooler in cook line. Employee drink stored over make table in cook line. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Crab legs been thawed in standing water. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Leak from faucet in handwashing sink located by walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn on the cob, and potatoes 54-65F . Less than 4hrs per operator. In cabinet. Operator moved to cooler Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags. Explained to operator that tags must be marked with last date served and then kept for 90 days Repeat Violation

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/

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.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above prep table Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above prep table Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch Corrected On-Site

Basic - Equipment in poor repair. Torn metal sheet in walk in cooler door Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep cooler in cook line across from fryers

Basic - Time/temperature control for safety food thawed in an improper manner. Scallops thawing standing water. Operator put under cool running water Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour containers Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Flour used for deep frying shrimp and chicken in same container. Advised operator to use separate containers. Operator discarded flour. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In Crockpot: butter 89F, 30 and marinara 99F, crockpot not turned on holding for 30 minutes. Operator plugged in. Advised to reheat to 165f for temperature recovery Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Explained to operator procedure for marking and keeping tags

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator is removing shellstock from original container and keeping them in another container without the tags

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator has tags for the past 33 days, but states they discarded the previous tags. Informed operator they must keep all shellstock tags for 90days.

Intermediate - Handwash sink used for purposes other than handwashing. Pot in handsink at 3 bay sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink by 3 bay Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop mussels, Crawdaddys, sausages Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table Corrected On-Site

Basic - Equipment in poor repair. Torn metal sheet on walk in cooler door

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle touching flour and sugar Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside basin of hand sink by chemical storage is soiled

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.O ppm. . Rechecked 100 ppm. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce Raw chicken stored over unwashed potatoes.. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. She'll eggs ambient cooling for 4 hrs with temperature of 74F. Shrimp ambient cooling for 4 hrs with temperature of 62F.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. , raw shrimp with temperature of 56F, cooked shell eggs 74 Per person in charge they thaw shrimp at 11: 00 am and placed in cooler by 11:30. They peeled shell eggs at 11: 00 and placed in cooler at 11:30am.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

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.For some employees

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.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Open drink stored on cook line.

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

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce.Raw chicken stored over onions on walk in cooler. Raw scallops stored over unwashed potatoes on walk in cooler. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-04-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing.Pot and sponges on hand sink by three bay sink. Strainer on hand wash sink located at bar. Warning - From follow-up inspection 2023-04-17: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop flour on cook line. Warning - From follow-up inspection 2023-04-17: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoon for scooping rice kept on water with temperature of 103F. Repeat Violation Warning - From follow-up inspection 2023-04-17: Water with temperature of 108F. Time Extended

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. Marking 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce.Raw chicken stored over unwashed potatoes in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw calamari stored over French fries in walk in cooler.

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. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.Index bottle stored at bar. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop seasonings and mussels.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee drinks on shelve over prep table. Employee drinks on top shelve in reach in cooler.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee drinking tea while working on cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on cleaned cups stored on dish area. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.Fly sticky tape stored over sauces, corn and seasoning bags. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor.Frying oil stored on cook line floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up on walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoon use to scoop rice with temperature of 71F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up. Walk in cooler fans have dust.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner.Chicken and calamari been thawed in standing water. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. - From follow-up inspection 2022-04-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by back exit door. - From follow-up inspection 2022-04-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink by back exit door - From follow-up inspection 2022-04-12: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor in freezer floor. Per employee food was received yesterday. - From follow-up inspection 2022-04-12: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner.Shrimp, scallops, chicken thawed in standing water. - From follow-up inspection 2022-04-12: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name.Seasoned flour. - From follow-up inspection 2022-04-12: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. observed on 9-7-21 one flying insect in the dish machine area. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Through the kitchens and in the bathrooms.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.On top of the dish machine and inside office.

Basic - Dead roaches on premises. observed on 9-7-21 6 dead roaches 2 egg sacks Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.Gap in the back exit door and the side exit door.