THE OFFICE

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee touched Soiled towel , towel soiled by raw food and then prepped ready to eat food food without changing gloves and washed hand . Employee washed hands Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 58F, spinach dip 50F, cooked chicken breast 48F, blanched vegetables 48F, rice 49F, chicken base 49F in flip top middle reach in cooler across from burner at kitchen. Food not prepped or portioned today , food being held less than four hours. Employee ice bath on food , voluntarily discarded some food. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam , oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning

Intermediate - Clam, oyster tags not marked with last date served. Warning

Intermediate - Establishment not maintaining clam, oyster tags for 90 days. Warning

Intermediate - Handwash sink not accessible for employee use at all times...blocked by couples shelf at kitchen. Employee removed Corrected On-Site Repeat Violation Warning

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. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...Demi glazed sauce was prepared 3 days ago , spinach dip was prepped two day ago at walk in cooler . Employee date marked Corrected On-Site 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...Tuna thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed tuna from package Corrected On-Site Warning

Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce...employee removed raw tuna from vacuum packaged in salad prep line at reach in cooler , employee wiped with dry towel without sanitation. Employee sanitized line . Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....tomato basil sauce 50° , tomato basil sauce 49° in walk in cooler . Per chef food was cooked yesterday. Stop sale issue . Employee discarded food. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee cutting avocado with bare hands . Employee washed hands and putting gloves on hands . Stop sale issue . Employee discarded avocado Repeat Violation Admin Complaint

High Priority - Food with mold-like growth. Couscous in reach in cooler . See stop sale. Employee discarded food . Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...ready to eat turkey with raw shrimp in same container with in house package. Chef discarded turkey Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw breaded chicken above French fries in reach in cooler at kitchen . Chef properly stored food . Corrected On-Site Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...truffle cream date marked 8/30/23 in walk in cooler , couscous date marked 8/20/23 in reach in cooler . Stop sale issue . Employee discarded food .. Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee cutting avocado with bare hands . ..... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...truffle cream date marked 8/30/23 in walk in cooler , couscous date marked 8/20/23 in reach in cooler . .. Food with mold-like growth. Couscous in reach in cooler . See stop sale. Employee discarded food . Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....heavy cream 50°, pasta 50° , cut cabbage 49°, roasted garlic 49°, cut tomatoes 45°, cooked chicken 48°, dumplings 52°, cabbage 50°, ground chorizo 51°, grille onion 50°, roasted garlic 49° , mushrooms 47°, sauce 44° in reach in cooler across from burner at kitchen .. Mozzarella cheese 52°, blue cheese 50° stored in double containers in flip top reach in cooler at kitchen and salad station. Per chef food was not prep or portion today, food being held more than 4 hours . Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....tomato basil sauce 50° , tomato basil sauce 49° in walk in cooler . Per chef food was cooked yesterday. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....heavy cream 50°, pasta 50° , cut cabbage 49°, roasted garlic 49°, cut tomatoes 45°, cooked chicken 48°, dumplings 52°, cabbage 50°, ground chorizo 51°, grille onion 50°, roasted garlic 49° , mushrooms 47°, sauce 44° in reach in cooler across from burner at kitchen .. Mozzarella cheese 52°, blue cheese 50° stored in double containers in flip top reach in cooler at kitchen and salad station. Per chef food was not prep or portion today, food being held more than 4 hours stop sale issue . Repeat Violation Admin Complaint

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/.. William Krakehl JR. expired 2021 . ServSafe.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....short ribs cooked 3 days ago no date marked , short rib sauce prepared 2 days ago with wrong date marked . Employee properly date marked. Corrected On-Site Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observe oil in zap spray bottle.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs above crab cakes. Operator removed eggs. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flip top refrigerator ; dumplings,cooked pasta overnight (51F - Cold Holding) Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observe raw hamburger in draw refrigerator at 45°F Operator removed for quick chill. 2) observe at Flip top refrigerator ; dumplings,cooked pasta overnight (51F - Cold Holding) see stop sale. ** 3) observe at flip top refrigerator ; chicken wings (49F - Cold Holding) due to over filled less then hour. Operator removed the overfilled chicken wings. Repeat Violation** Repeat Violation Admin Complaint

Intermediate - Observe ice cream soiled with mold-like substance or slime.

Intermediate - Spray bottle containing toxic substance not labeled. Observe blue substance in unlabeled spray bottle at bar. Operator labeled spray bottle. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observe at upper storage with bar ,side and single use.

Basic - Cloth used as a food-contact surface. Observe pretzels on top of cloth towel.

Basic - Employee eating in a food preparation or other restricted area. Observe above prep table. Operator removed. Corrected On-Site

Basic - Food offered in a way that misleads/misinforms the consumer. Operator menu states Florida coast Mahi Mahi but is from Vietnam. Operator menu stated Maryland crab cakes but serve crab meat Indonesian. Admin Complaint

Basic - Food stored on floor. Observe soda box's on floor in up stairs storage.

Basic - Single-service articles improperly stored. Observe to go cups stored on floor in storage room upstairs.

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw seared tuna in same container as cooked salmon. Operator removed Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers under far right flat top:; Drawers under far right flat top:; raw burger (60°F); raw salmon (58°F); raw mahi (52°F); raw steak (57°F) cooked sausage (61°F) operator states items some items were restocked early morning at close. Other items have been in unit overnight. Unit has an ambient temperature of 57°F-60°F. Monitored unit for over 1 hour with no changes in temperature. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers under far right flat top:; Drawers under far right flat top:; raw burger (60°F); raw salmon (58°F); raw mahi (52°F); raw steak (57°F); raw chicken (57°F); cooked sausage (61°F) operator states items some items were restocked early morning at close. Other items have been in unit overnight. Unit has an ambient temperature of 57°F-60°F. Monitored unit for over 1 hour with no changes in temperature. See Stop Sale Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Lighter fluid stored with single service items or outside upstairs storage area. Operator removed Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing 409 at bar area not labeled. Operator labeled Corrected On-Site Warning

Basic - Dead or trapped bird in control devices. Observed in upstairs attic. Operator removed cleaned and sanitized Corrected On-Site Warning