RUSTY BELLIES WATERFRONT GRILL

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner on cooler at salad station. Operator removed. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Smoker added outside. Warning - From follow-up inspection 2025-10-16: Time Extended - From follow-up inspection 2025-12-16: Per plan review, no remodel plans have been received at time of callback inspection for the addition of an outdoor smoker. At time of inspection, smoker is not mobile, however owner stated that he is in the process of adding wheels and a hitch to make the smoker mobile and ultimately add the smoker to his current/active MFDV license (RUSTY BELLIE'S WATERFRONT GRILL, #6252109). Owner was provided with instructions to complete and sub,it remodel plans for the food truck. Admin Complaint

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in bar- 0 ppm, operator put new jug of sanitizer on, corrected to 50 ppm Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server, total hand wash time was 8 seconds, discussed with manager on duty and staff, server washed hands again. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked chicken over French fries in single door freeze4 on cook line Raw, operator moved chicken to bottom Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp over pasta in drawer on cook line Raw over carons of cream and cheese in glass door cooler on cook line, operator rearranged cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - steak (45F - Cold Holding), operator put ice bags on top Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Brisket reheating, started 2 hours 10 minutes ago, 112F, operator discarded. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sink and surface cleaner greater than recommended amount, per label, operator added water, corrected to proper strength Corrected On-Site

Intermediate - Clam tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Lift top across from stove

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over prep on cook line, operator discarded Corrected On-Site Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On shelf next to food on cook line, operator moved to bottom On shelf next to sauces, operator moved to other shelf Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoop for potatoes water was 98 degrees Scoop for potatoes water was 110 degrees Corrected On-Site

High Priority - Live, small flying insects found 2 flies inside kitchen. Not landing on food contact surfaces.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. 2 Ceviche on menu not marked as raw fish. Employee marked all menus during inspection. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on cook line prep table and dish pit prep area table. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at bar Corrected On-Site

Basic - Wiping cloth sink and surface compound sanitizing solution not at proper minimum strength. Was 0 now now 45 Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line are stained.

Intermediate - Spray bottle in warewashing area containing degreaser not labeled. Operator labeled bottle.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Undercooked (raw seared tuna) stored above Ready to eat sauces in prep cooler. Operator moved Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag removed from fresh clams in walk in cooler. Discussed with operator making copies of tag if same batch needs to be split and stored in different locations within the establishment.

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

Basic - No handwashing sign provided at a hand sink in men's room used by food employees. Operator hung sign during inspection Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda gun holster at tiki bar soiled

Basic - Open dumpster lid. Operator closed Corrected On-Site

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

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator received letter from seafood distributor Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (51F - Cold Holding); butter (51F - Cold Holding) on cook line, manager put back in walk in cooler

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 and the time removed from temperature control cannot be determined. Cook was able to determine the time product was put out on cook line Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on expo blocked by garbage can Hand sink on cook line blocked by garbage can

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on fry side of cook line has ice in it

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to hand sink

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. Strip and thermometer run through dish, temp at 158f, strip did not turn black. Operator called for service. Corrective Action Taken

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche not using parasite destruction. Operator voluntary discarded item. Operator will cook seafood for ceviche to 145f,

High Priority - Stop Sale issued due to food not being parasite destruction before use. Ceviche not using parasite destruction. Operator voluntary discarded item. Operator will cook seafood for ceviche to 145f,

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

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