RED CRAB - JUICY SEAFOOD

High Priority - Container of medicine improperly stored. At cook line multiple medications stored above food preparation area, discussed with operator who removed products. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server handled menus and without washing hands employee prepared customer drinks, discussed with operator employee washed hands. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and without washing hands employee handles clean and sanitized dishes, discussed with operator employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw chicken stored directly above rice noodles, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at end of cook line raw shrimp stored above cooked sausage, discussed with operator who corrected storage of products. In walk in cooler raw shrimp stored above cooked wings, discussed with operator who corrected storage of products. 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. One expired employee who is actively working, discussed with operator to renew training.

Basic - Bowl or other container with no handle used to dispense food. Plastic to go bowl used as scoop for multiple dry products like rice and flour, discussed with operator who removed items. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. At cook line flip top cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.

Basic - Dead roaches on premises. Approximately 1 dead roach inside electrical plug in outlet. Approximately 2 dead roaches inside mechanical box for dishwasher. Discussed with operator who cleaned and sanitized areas. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - - From initial inspection : 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. Emailed to poster operator Warning - From follow-up inspection 2026-03-03: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while placing to dry/store without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched mop bucket while dumping waste water into mop sink drain and then handled clean utensils, clean equipment and cases of food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; storage container of raw chicken stored on case of cooked potatoes. Operator moved container of raw chicken. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance (cleaning chemical) not labeled. Operator labeled. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen and walked onto cook line, put on gloves and began preparing food without washing hands. Operator discussed with employee who then washed hands and changed gloves. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cellphone while removing and returning to pocket and then handled clean utensils at equipment at cook line while preparing food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

Intermediate - No soap provided at bar hand wash sink. Operator provided soap. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance (cleaning chemical) not labeled. Operator labeled. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went from drinking beverage and handling cellphone walked onto cook line and began handing clean utensils to prepare food for customer order without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/glasses/hair and then continued to prepare/package/serve food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw shrimp stored over cooked chicken. Operator moved raw shrimp below chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Ice bath; milk (51F - Cold Holding). Operator stated not prepared or portioned today, held in ice bath (ice melted/not surrounding product level) for 2 hours, added ice, second temperature 41F. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; cooked potatoes and cooked corn, no time mark. Operator stated being held less than 2 hours, applied appropriate time mark. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Triple door low boy reach in cooler; boiled eggs (61F - Cooling 1:50pm/61F - Cooling 2:20pm). Operator stated cooling for 2 hours in overfilled deep storage container tightly wrapped in plastic, at this rate will not reach 41F within 6 hours, uncovered, split into smaller containers and added ice to facilitate faster cooling. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At bar hand wash sink; no soap. Operator provided soap. Corrected On-Site Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At Bar Triple Sink (Chlorine 10ppm). Operator added bleach, retested at chlorine 100ppm. Corrected On-Site

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. At cook line; cooked corn and cooked potatoes, held using time as a public health control, identified on written procedures, no time mark. Operator stated being held less than 1 hour, applied appropriate time mark. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not maintained in chronological order according to last date served. Advised Operator to maintain chronologically.

Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to store cleaning supplies. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At bar hand wash sink; no soap. Operator provided soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At wait station; spray bottle containing cleaning chemical not labeled. Operator labeled. Corrected On-Site Repeat Violation

Basic - Food stored on floor. At walk-in freezer; case of raw fish on floor. Operator moved to shelf. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2023-10-12: Time Extended

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 6 cases of raw shell eggs ambient air temperature 67 f (in the box ) .boxes stored on shelf next to 2 compartment prep sink by back door. As per manager they store raw shell eggs there . Explained and issued stop sale order. Boxes were received on 03/09 .Based on shipping label on the box from the distributor.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 cases of raw shell eggs ambient air temperature 67 f (in the box ) .boxes stored on shelf next to 2 compartment prep sink by back door. As per manager they store raw shell eggs there . Explained and issued stop sale order. Boxes were received on 03/09 .Based on shipping label on the box from the distributor.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 6 cases of raw shell eggs ambient air temperature 67 f (in the box ) .boxes stored on shelf next to 2 compartment prep sink by back door. As per manager they store raw shell eggs there . Explained and issued stop sale order. Boxes were received on 03/09 .Based on shipping label on the box from the distributor.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

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. Emailed clean-up of vomiting and diarrheal events. Manager printed and posted by hand sink next to register. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. east side hand sink at the bar. Explained

Intermediate - No soap provided at handwash sink. East side hand sink at the bar.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. 2 cardboard boxes of raw in- shell oysters without any tags.

Intermediate - Spray bottle containing toxic substance not labeled. Light pink color liquid spray bottle not labeled. Explained. Manager labeled Corrected On-Site

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

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. Dark color beverage in white foam cup without lid on table on cook line. Explained and employee removed. Corrected On-Site

Basic - Food stored on floor. Box of chicken stored on floor in walk in freezer.explained

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

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings thawing at room temperature by prep sink. Wings temperature 31 f. Explained.employee moved wings back to freezer. Corrected On-Site

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. Dish machine tested at 0ppm. Operator called for service. Triple sink was previously set up at 100ppm. Discussed with operator. Operator called for service Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked crab in glass slider on cook line. Operator reorganized. Raw oysters stored above cooked clam chowder in cook line cooler. Operator reorganized Corrected On-Site Repeat Violation

Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Oyster tags not marked with last date served.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in flip top cooler on cook line. Discussed with operator

Basic - Food stored on floor. Box of raw oysters stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water of 83°F. Operator removed, discarded water cleaned and sanitized utensil Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 200+ at bar. Operator set up fresh solution at 75ppm. Corrected On-Site

High Priority - Raw shrimp stored over/not properly separated from ready-to-eat cooked sausage and crabs, in glass door refrigerator at cook line. Cook placed shrimp on the bottom shelf. Corrected On-Site

Basic - Boxes of crabs stored on floor in walk in freezer. Cook places on a shelf. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized at bar soap, sanitizer and water. Operator set up in the right order. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. Advised operator to start marking the dates on the tags when the last oyster is served. Warning - From follow-up inspection 2022-03-23: Time Extended

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp over container of milk - operator removed milk. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed policy with operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. At 3 compartment sink- operator moved pots. Corrected On-Site

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

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