BLUEZOO

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. Observed whip cream not date marked stored overnight in reach in cooler. (Bar)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime Observed four beige cutting boards has black discoloration left on the surface located in the seafood room. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan guard covers has dust accumulation on the surface. (Walk in cooler)

Basic - Old food stuck to clean dishware/utensils. Observed soiled glassware stored inside reach in cooler located in bar area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler has old food residue left inside on the surface.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom reach in cooler used for glass ware.

Basic - Stored food not covered. Observed clam chowder and black beans stored uncovered inside walk in cooler.

Basic - Waste line missing at soda gun holster. Observed waste line missing on the holster located behind the bar, spoke to manager at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Beige cutting boards are stained.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of grease cabinets have a grease build up in kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has yellow discoloration on the surface located in room dining.

Basic - Current Hotel and Restaurant license not displayed. Observed no current restaurant license 4/1/2025 Chef printed license at time of inspection. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler on main cook line.

Basic - Objectionable odors in walk in cooler or other areas of the establishment. Observed smell in the seafood room spoke to stewarding cleaning of floor and drains more often.

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. Checked heavy cream not date marked stored inside walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board on cook line has stains on the surface. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed frame of the reach in cooler has mold like growth on the surface (cook line)

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on containers on the storage shelve.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed sticky surface on the bottom of reach in cooler located in bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over prepped carrots in upright cooler. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are soiled throughout the establishment. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Seared tuna. Corrected On-Site Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Coffee station area.

Basic - Ceiling is not tight fitting throughout the establishment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets have grease build up.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Temperature scallops 46°f stored inside cooler overnight per Chef.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of scallops 46°f, shrimp 48°f stored overnight inside reach in cooler.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed clam tags not kept in chronological order.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Dylan Beck expired 9/5/2022 spoke to Chef concerning the Food Manager Certification.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has black stains left on the surface.

Intermediate - Handwash sink not accessible for employee use at all times. Observed mop bucket stored in the front of hand wash sink. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna poke tacos has raw tuna served in the tacos not identify on menu. Chef notify Manager changed menu immediately.place asterisk on menu Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed blue cloth underneath cutting boards used on the cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack also hand bag stored on the prep table underneath. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed onions peels spilled on the floor in the walk in cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler located on the cook line.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of the reach in cooler on the cook line, Chef notify engineering. Corrective Action Taken

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certification has expired 3/16/2023

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed cinnamon and raisins unprotected on the buffet line, Chef had the items placed cup individually. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed silverware stored inside hand wash sink. Chef removed at time of inspection Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior panel of the ice machine has black mold like growth on the surface.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored exposed on the buffet line, recommend to invert the plates Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hand bags stored with the bowls on storage shelve. (Server area) Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware (spoons ) not protected stored on the buffet line. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Single-service articles not stored inverted or protected from contamination./coffee filters/ Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects on the service line in the front area near the grill,Chef will notify stewarding department.

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. Observed silk milk not date marked stored inside the reach in cooler.(in room dining) Manager dated the product. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed large white cutting board has green stains on the surface also black stains located on the reach in cooler on cookline.

Intermediate - Handwash sink not accessible for employee use at all times. Observed knife stored inside hand wash sink located in the kitchen area, Manager removed. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towels not able to dispense at hand wash sink located in the butcher room.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior ice machine has mold like growth on the surface.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer provided inside reaching cooler used for milk.( in room dining kitchen)

Basic - Single-service articles improperly stored. Observed coffee filters stored on top of the coffee machine in the server area.

Basic - Wet mop not stored in a manner to allow the mop to dry Observed mop stored inside mop bucket in dishmachine room.