CARETTA ON THE GULF

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer guard. Can opener blade. Repeat Violation - From follow-up inspection 2025-12-16: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Bar floor next to dish washer in bar and under equipment. Repeat Violation - From follow-up inspection 2025-12-16: Time Extended

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. ROP raw grouper cryovac, grouper discarded. Repeat Violation

High Priority - Live, small flying insects found. 4 flies observed in bar area.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP raw grouper cryovac, grouper discarded. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 90f, hollandaise 83f, held on line. Corrective Action Taken

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar soiled.

Basic - Floor soiled/has accumulation of debris. Bar area, under and between equipment. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Front area.

Expired boiler report or boiler certificate available for boiler. For reporting purposes only. FL139654,098759,136232,136231 all expire 3/8/2025

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Chute soiled for self service soda. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on line 80f, Repeat Violation

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda chute in employee break area.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Hand soap in dessert area no label.

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Bar- broken glass on floor next to glass holder. - From follow-up inspection 2023-08-25: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran thermometer 2 times 135f, also observed no curtain in machine to separate sections and hold high temp water to sanitize dish ware.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 50f, diced tomatoes 48f, found in saute area . Containers sitting on ice and not below ice level to hold temperature. On cooks line. Ice added to container. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes on oven at 66f,

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. No approved plan for cryovac meats and fish found in walk in cooler and freezer.

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

Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand sink, produce area.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. End of cooks line.

Basic - Food stored on floor. Cut potatoes in container on floor in small salad walk in cooler. Corrected On-Site Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. Produce area.

High Priority - Displayed food not properly protected from contamination. Two items, granola and fresh fruit not covered on buffet. Items move under sneezeguard. Corrected On-Site

High Priority - Live, small flying insects in bar area. 4 flies observed in bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 55f, cooked sausage 50f, diced ham 51f, diced tomatoes 50f, all on cooks line. Ice added to items, now 42f, for all. Corrected On-Site Repeat Violation

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. Opened deli ham in dairy walk in cooler. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site

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

Basic - Food stored on floor. Food items on floor in dry storage area.

Basic - Utensils in poor condition. Frayed fry basket.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled egg 66f, ice added to container. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter 131f, put back on stove for reheat to 165f, now at 148f, . 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. Opened Deli roast beef and deli turkey . Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Self service soda chute in employee cafeteria.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Salad prep area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above three compartment sink.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Sea bass ROP. Had operator cut open bag, done within two hours. 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. Opened turkey and ham in walk in cooler. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid in spray bottle in dish area and blue liquid in scrape area in front of dish area.

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

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

Basic - Floor soiled/has accumulation of debris. Behind bar cooler west end of bar. Repeat Violation

Basic - Food stored on floor. Walk in freezer in meat room. Store room. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in dessert area.

Basic - Raw fruits/vegetables not washed prior to preparation. Mushroom not washed before being cut. Employee washed mushrooms. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Two door reach in on line.