SEA WORTHY FISH BAR

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Warning

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over raw fish in walk in cooler. Employee discarded Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Warning

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Warning

Intermediate - No soap provided at handwash sink. Replaced Warning

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed Oyster in walk in cooler no tag. Establishment unable to find. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Warning

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Quaternary at service station. Corrected On-Site Warning

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Ronzino fish 7 pieces inside walk in cooler. Corrective Action Taken Warning

Basic - Employee eating in a food preparation or other restricted area. Dishwasher eating during walk through. educated Corrective Action Taken Warning

Basic - Ice buildup in reach-in freezer Warning

Basic - Old labels stuck to food containers after cleaning. Warning

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

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink in wait station area. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in dry-storage area.

Basic - Equipment in poor repair. Torn gasket on reach-in cooler door on cooks line.

Basic - Ice buildup in reach-in freezer in dry-storage area.

Basic - In-use knife/knives stored in cracks between table and reach-in cooler on cooks line.

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

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

High Priority - Dishmachine in bar area chlorine sanitizer not at proper minimum strength. Reading 0ppm.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee is transporting drinking glasses to warewashing for washing and sanitizing.

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. Observed employee while donning gloves load soiled dishes into dishmachine then retrieve clean dishes without first removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques.

High Priority - Raw animal food stored over or with unwashed produce. Sheet pan of raw pork ribs stored on top of box of avocados. Operator placed raw pork ribs below avocados. Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator marked oyster tags with last date served. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen soiled with food buildup between cracks.

Intermediate - Handwash sink on cooks line used to dump ice inside bowl. Employee melted ice. Discussed with operator purpose of hand wash sink. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait station area. Operator pro paper towels. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sinks in wait station area and bar located near dry-storage room. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in dry-storage room.

Basic - Cutting boards in kitchen has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf with clean plates on cooks line. Employee removed phone. Discussed cleaning and sanitizing area. Repeat Violation

Basic - Food stored on floor. Pan of clam chowder stored on floor in walk-in cooler. Employee removed item from the floor. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk-in cooler soiled with mold-like substance. Repeat Violation

Basic - Reach-in coolers interior on cooks line have accumulation of soil residues. Repeat Violation

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

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected y-splitter at mop sink without vacuum breaker. Repeat Violation Warning - From follow-up inspection 2024-07-31: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected y-splitter at mop sink without vacuum breaker. Time Extended

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Dillion Rhule hired more than 30 days ago. Warning - From follow-up inspection 2024-07-31: Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Dillion Rhule hired more than 30 days ago. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint - From follow-up inspection 2024-07-31: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink in wait station area. Repeat Violation Warning - From follow-up inspection 2024-07-31: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink in wait station area. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - All cutting boards in kitchen has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - Floor tile in wait station missing. Warning - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Shrimp in tub is not 6 inches off floor in walk-in cooler. Warning - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - Hole in ceiling tile in warewashing area. Repeat Violation Warning - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall on cooks line. Warning - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line. Warning - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - Reach-in coolers on cooks line interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cooks line across from fat-fryer. Warning - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink on cooks line not draining. Warning - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2024-07-31: Time Extended

• From initial inspection : Flammables stored/debris present in meter room. For reporting purposes only. 3 propane tanks stored in meter room. Operator will alert property manager to have them removed. - From follow-up inspection 2024-07-31: Flammables stored/debris present in meter room. For reporting purposes only. 3 propane tanks stored in meter room. Operator will alert property manager to have them removed. Time Extended

High Priority - Dented/rusted cans present. See stop sale. From dry-storage area shelf. a. 3lb can of coconut milk dented at seam.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 4:45pm. Operator placed items in freezer. Re temp at 5:15pm a. lobster tail (52F - Cold Holding); 46f b. cooked sausage (52F - Cold Holding) 48f Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in warewashing has garbage can obstructing path. Operator removed garbage can. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cooks line being used to fill and dumped water inside bowl.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Operator provided paper towels. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink in bar area. Operator provided soap. Corrected On-Site

Intermediate - Spray bottle on top of dishmachine containing toxic substance not labeled.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water for hand wash sink in over-flow bar area is not operational.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in dry-storage area.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in warewashing area.

Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on top of reach-in cooler on cooks line. Operator discarded drink. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employees drinking around food in food preparation area.

Basic - Food stored on floor. From walk-in cooler a. Container of raw shrimp on floor. b. Container of beef short ribs on floor. From dry-storage area. a. Two five gallon containers of cooking oil,stored on floor. Operator removed items from floor. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Single-serve plastic containers stored on shelf in warewashing area.

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

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-04-03: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2024-04-03: Time Extended

Basic - - From initial inspection : Basic - Torn gaskets under the flat top grill. - From follow-up inspection 2024-04-03: Time Extended

• From initial inspection : Flammables stored/debris present in meter room. For reporting purposes only. 3 propane tanks stored in meter room. Operator will alert property manager to have them removed. - From follow-up inspection 2024-04-03: Time Extended

Basic - Standing water in floor drain/floor drain draining very slowly. Hand wash sink in dish area drains slowly

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

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

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/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line and back prep area soiled with mold-like substance.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink at end of cook line. Employee provided paper towels. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at end of cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior shelves and bottom off reach in cooler on cook line soiled its food debris. Employee cleaned cooler during time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat pie in downstairs reach in cooler. Operator rearranged storage by hierarchy. 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. Inspector provided printed copy of big 6 handout and operator posted during time of inspection. 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.

Basic - Carbon dioxide tanks not adequately secured. In downstairs storage area. Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf next to single serve plate ware. Employee removed bag. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line. Employee put on hat. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Employee removed tongs. Corrected On-Site

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

Basic - Interior of oven has accumulation of black substance/grease/food debris. Oven on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink at end of cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line soiled with mold-like substance.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp and raw fish thawing in standing water. Operator drained water and put fish and shrimp into walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table on cook line. Employee put wiping cloth in sanitizer bucket. Corrected On-Site