MR & MRS CRAB

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Set up three compartment sink chlorine 50 ppm. Observed chlorine test strip at 50 ppm. Replaced bucket. Bucket was empty. Ran multiple times 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. Observed employee start work from walking in the back door, then putting gloves directly on without washing hands requested employee to wash hands.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. At bar 500+ ppm quarantine. Employee added water Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At bar 500+ ppm quarantine Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach at bar. Employee labeled Corrected On-Site

Basic - Water draining onto floor surface. Water heater draining onto floor. Inside water heater room. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards

Basic - - From initial inspection : Basic - Water draining onto floor surface. Observed in hot water closet in dry storage hot water tank leaking. Warning - From follow-up inspection 2026-02-11: Time Extended

High Priority - Live, small flying insects found 1 live fly at cook line during inspection. Education

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in cooler cook line squid (48F - Cold Holding); scallop (48F - Cold Holding); employee moved to walk in cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Floor fan at cook line. Employee moved near ice machine Corrected On-Site

Intermediate - Raw, in-shell oysters from different original containers mixed together prior to preparation for service. During inspection observed oyster tags in binder just put inside late pile scattered around. Emailed 5022_106 employee fixed book Corrected On-Site

Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. During inspection observed oyster tags in binder just put inside late pile scattered around. Emailed 5022_106 employee fixed book Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Used for spices at cook line

Basic - Food stored on floor. Box of oysters on floor of walk in freezer. Employee moved Corrected On-Site

Basic - Stored food not covered. Strawberrie frozen drink in small cups in walk in freezer. Employee moved Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. During inspectionobserved raw chicken wings and raw mussels inside three compartment sink inside 2 bins no running water submerged in water. Temperature of both items are raw chicken wings (68F - Cold Holding); raw mussels (64F - Cold Holding).

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line cutting board Corrected On-Site

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket testing at 0 PPM. Employee replenished bucket and chlorine sanitizer is now testing at 50 PPM. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Air fan stored on floor in front of hand sink next to ice machine. Discussed with employees. Fan was moved. Repeat Violation

High Priority - Pesticide-emitting strip present in food prep area. Observed emitting strip behind ice machine in kitchen area. Operator discarded emitting strip. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser outer areas of soda nozzles soiled with mold like substance in server wait station. Employee clean and disinfected outer areas of nozzles. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Air fan stored on floor in from of hand sink next to ice machine. Operator moved fan. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary test kit provided.

Basic - Standing water in floor drain/floor drain draining very slowly. Drain under dish machine draining slowly.

High Priority - Pesticide-emitting strip present in food prep area. -In bar area under hand sink. Manager removed. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Chlorine sanitizer bucket @ 200 PPM. Employee replenished bucket to 50 PPM. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. -Educated manager on duty and CFM on big 6 symptoms and reporting responsibilities. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Outer area of soda nozzle soiled with mold like substance in server wait station area. -In bar area soda gun nozzle heavily soiled with mold like substance.

Basic - Condensation or other drainage not disposed of according to law. -Condensing unit in walk in freezer dripping water into buss tub.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Ice buildup up on floor in back area of walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -crab legs 44-45 F , raw shrimp 45 F , sausage 44 F in glass door cooler at cook line in cooler less than 3 hours from walk in cooler - manager moved food to walk in freezer for quick chill down Rechecked @ 3:35pm: Crab 42 F, raw shrimp 40 F, sausage 41 F, Corrected On-Site

High Priority - Toxic substance/chemical improperly stored - WD40 stored over tongs in dish washing area - manager relocated WD40 Corrected On-Site

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/ Qingdi Wang expired training 1/11/24 Prometric - current CFM present

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Juan hired 6 months previously - reviewed with manager

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin. - manager cleaned ice bin Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in cooler at cook line - employee relocated Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting - containers stacked on shelf above triple sink

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 10ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator primed sanitizer hose. Reading 50ppm Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to splitter at mop sink without vacuum breaker.

Intermediate - Spray bottle located near mop sink containing toxic substances not labeled. Operator labeled bottle. Corrected On-Site

Basic - Equipment in poor repair. Ice machine located in kitchen is missing panels and is leaking.

Basic - Ice buildup in reach-in freezer in dry-storage room. Employee started removing items to defrost reach-in freezer. Corrective Action Taken

Basic - Reach-in cooler across from wok grill shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware in server station area stored with food contact surface facing up. Manager stored correctly. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing at room temperature. Employee turned on cold running water. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine, manager corrected to 100 ppm. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. 1 thermometer out of 2 only reached 170 F while state thermometer reached 212 F. Establishments thermometer was recalibrated. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cook dumped ice in hand washing sink. Manager re-educated cook and melted the ice. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Flipped by manager. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Plate of fried rice for an employee with customer food in walk in cooler. Manager moved food. Corrected On-Site

Basic - Food stored in undrained ice. Raw oysters in standing water. Manager drained water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line. Cook placed in sanitizer. Corrected On-Site

High Priority - Container of medicine improperly stored. Antihistamine stored above soda machine in wait stand area. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked crab in reach in cooler in rear of the kitchen, operator rearranged. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with cleaning chemical. Operator labeled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones, sunglasses and other personal items found above food prep area in kitchen across from dish machine and wait station area.

Basic - Food stored on floor. Frozen shrimp on floor of walk in freezer, operator corrected. Corrected On-Site