ABC SEAFOOD RESTAURANT

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. Dishwasher (Chlorine 0ppm) Operator restocked with sanitizer and retested at 50PPM. Corrected On-Site

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. -operator touched cooked duck and cooked noodles in walk in cooler with bare hands to check temperature. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above hoisin sauce in walk in cooler. Operator moved fish. Corrected On-Site

Intermediate - Bottle containing toxic substance not labeled. Bottle containing bleach connected to dish machine not labeled. Operator discarded container and replaced with bottle of bleach in its original container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in prep kitchen are stained and have groove marks Repeat Violation

Intermediate - No tag on container of raw oysters in walk in cooler. Operator found tag for oysters and placed with oysters. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -water at hand wash sink in wait station temping 75F. Operator said they're aware of issue and plan to fix it tomorrow.

Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards in prep kitchen are stained and have groove marks

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee vape stored on reach in cooler on cook line Employee removed and washed hands. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment soiled with grease and food debris

Basic - Plumbing system in disrepair. -pipe that drains dish machine is disconnected, causing it to leak onto floor when emptied.

Basic - Water draining onto floor surface. Dish machine wastewater partially drains onto floor when emptied. Water then drains into floor drain.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator remade bucket and tested at 50PPM Chlorine. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep cooler cook lines are stained - From follow-up inspection 2025-12-19: Time Extended

Basic - - From initial inspection : Basic - Ceiling tiles soiled with accumulated food debris and grease throughout kitchen - From follow-up inspection 2025-12-19: Time Extended

Basic - - From initial inspection : Basic - Floor tileson cook line in disrepair, some are loose and not sealed between - From follow-up inspection 2025-12-19: Time Extended

High Priority - Live, small flying insects found 1 live fly in kitchen area. Fly did not land on food or food contact surfaces. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three-compartment sink. Discussed with operator hand wash sink is only approved sink to wash hands.

Intermediate - Handwash sink used for purposes other than handwashing. Plastic containers stored inside bowl of hand wash sink next to three-compartment sink. Operator removed items. Corrected On-Site

Intermediate - Spray bottle in wait station area containing windex not labeled. Operator labeled spray bottle windex. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets on reach-in cooler doors on cooks line.

Basic - Floors not maintained smooth and durable on cooks line.

Basic - In-use knife/knives stored in cracks between prep table and reach-in cooler on cooks line. Operator removed knives and placed on wall. Corrected On-Site

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

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge is not registering.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards are soiled with black substance in walk-in cooler. Soiled gaskets on reach-in cooler doors on cooks line.

Basic - Ripped/worn tin foil used as shelf cover on prep table on cooks line.

Basic - Stored food not covered. Multiple containers of cut vegetables not covered in walk-in cooler. Operator covered items. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in the front counter area. Educated on flies and provided pest prevention info.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw whole chicken over raw whole fish. Employee moved raw chicken to one side of reach in chest freezer. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.oyster and scallop tags not marked with last day used. Employee dating tags with receipts. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in prep room, can opener soiled with food debris. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Bowl in hand sink in kitchen. Employee removed bowl. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in msg. Employee removed bowl. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles soiled.

Basic - Ceiling tile missing. Ceiling tiles missing on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee drink on shelf over reach in cooler on cook line. Employee removed drink. Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo used to clean woks. Employee removed bamboo. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board. Employee removed wet cloth. Corrected On-Site

Basic - Open dumpster lid. Dumpster lids open.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor in prep room. Employee moved to riser. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of white powder not labeled. Employee labeled salt, sugar, msg. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw pork over frozen vegetables in walk-in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cabbage in walk-in cooler, order corrected.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Raw oysters tags not kept in chronological order, provided operator with Molluscan Shellfish Guidance form

Intermediate - Clam/mussel/oyster tags not marked with last date served. Raw oysters tags not properly dated. Provided operator with Molluscan Shellfish Guidance form

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/ One owner with expired CFM, other staff present with valid CFM

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of live well crab tanks (sold for customer consumption) soiled

Basic - In-use knife/knives stored in cracks between pieces of equipment. In between cooler and prep table on line

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin, removed Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor in rear prep room

Basic - Vending machine exterior soiled. Hood filters soiled

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. - From follow-up inspection 2023-12-13: Time Extended