CAPTAIN EDDIE'S SEAFOOD

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2026-06-08: Observed Servsafe class cancelled, manager Sallie who had to reschedule. Approved by Tartaglione. Time Extended - From follow-up inspection 2026-06-08: Time extension approved by Tartaglione. Servsafe class was cancelled in Sarasota. Manager Sallie Asklipious to reschedule. Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2026-06-08: Time Extended - From follow-up inspection 2026-06-08: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler in kitchen gasket torn. Warning - From follow-up inspection 2026-06-08: Time Extended - From follow-up inspection 2026-06-08: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair in dishwashing area. Repeat Violation Warning - From follow-up inspection 2026-06-08: Time Extended - From follow-up inspection 2026-06-08: Time Extended

Basic - - From initial inspection : Basic - Cutting boards has cut marks and is no longer cleanable in the kitchen. Repeat Violation - From follow-up inspection 2025-07-15: Time Extended

Basic - - From initial inspection : Basic - Interior of the reach in cooler door has exposed insulation on the cook line. - From follow-up inspection 2025-07-15: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair in the dish area. Corrected On-Site - From follow-up inspection 2025-07-15: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed a wall in the dish area soiled with a black-mold like substance. Repeat Violation - From follow-up inspection 2025-07-15: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the chlorine sanitizer solution at the outside bar three compartment sink at 0ppm. The operator added solution to 100ppm. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed a plastic to go bag used to stored taco salad tortilla bowls on the cook line. The operator properly stored the edible bowls. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (46F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the kitchen. The operator emptied half of the contents and stored in the walk in cooler. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips for the spray wiping cloth sanitizer.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager on duty, Jorge Hildago, ServSafe manager certification expired 6/5/2024.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Cutting boards on the cook line have cut marks and are no longer cleanable.

Basic - Food stored on floor. Observed boxes of mahi stored on the floor of the walk in freezer.

Basic - Ice buildup in the walk-in freezer.

Basic - Open dumpster lid. The operator closed the dumpster lid. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust.observed the wall near the dishmachine soiled with a black mold like substance.

Basic - Wiping cloth sanitizing solution stored on the floor near the entrance to the kitchen. The operator properly stored the sanitizer bucket. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a spray can of WD-40 stored on a shelf with food on the cook line. The operator properly stored the WD-40. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed a spray bottle with quaternary solution exceeding 500ppm at a wait station. The operator discarded the solution. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed a chlorine solution sanitizer bucket exceeding 200ppm stored on a reach in cooler cutting board in the kitchen. The operator changed the solution to 100ppm and properly stored the sanitizer bucket. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a black mold like substance on the interior of the crushed ice machine. The operator cleaned the interior of the ice machine. Corrected On-Site

Intermediate - No soap provided at handwash sink at the wait station near the entrance to the kitchen. The operator provided soap for the hand sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple sanitizer spray bottles not labeled. The operator labeled the bottles. Corrected On-Site

Basic - Accumulation of debris on top of the warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic basket with no handle used as a scoop for cucumber salad in the walk in cooler. The operator removed the basket. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing above the expo line. Repeat Violation

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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the thawed tuna. Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign posted at hand sinks in the men's restroom, kitchen, and near the ice machines. The operator provided signs for the hand sinks. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in the walk in cooler soiled with an accumulation of dust.

High Priority - Dented/rusted cans present. See stop sale. Observed a dented #10 can of marinara sauce in the storage area. The operator discarded the marinara sauce. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee reach into trash can then handle a clean glass behind the outside bar.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw red snapper in the walk in cooler in the prep area. The operator properly stored the raw chicken. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray sanitizer bottles stored hanging above condiments in the storage area. The operator properly stored the spray bottles. Corrected On-Site

Basic - Accumulation of debris on top of the warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed a styrofoam bowl with no handle used as a scoop for sugar at the wait station. The operator removed the bowl. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing above the expo area.

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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the reach in cooler on the cook line. The operator discarded the tuna. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored above the reach in cooler near the entrance to the kitchen. The operator properly stored the cell phones. Corrected On-Site

Basic - Ice buildup in the walk-in freezer in the prep area.

Basic - Ice scoop handle in contact with ice in the ice bin behind the bar. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a shelf with clean plates on the cook line. The operator properly stored the sanitizer bucket. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor underneath the handwashing sink on the cook line. The operator properly stored the sanitizer bucket. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed remoulade sauce date marked 8/6. Observed cocktail sauce date marked 8/8. Observed mustard sauce date marked 7/27. The operator discarded the above food products. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed containers of sanitizer and window cleaner stored on a shelf next to chips behind the front counter. The operator properly stored the chemicals. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a styrofoam bowl with no handle used as a scoop for sugar at the wait station. The operator removed the styrofoam bowl. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a wrist watch. The employee removed the wrist watch. Corrected On-Site

Basic - Ice scoop handle in contact with ice at the soda dispenser in the wait station. The operator properly stored the ice scoop. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on a soiled surface of the ice machine in the storage area. The operator removed the ice scoop for sanitization. Corrective Action Taken

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed scoops used for marinara sauce and rice on the cook line stored on top of the soiled container lids. The operator placed the scoops in the dish area for sanitization. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop used for coleslaw in the reach in cooler on the cook line not stored with the handle above the food. The operator properly stored the scoop handle. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives stored in 84F standing water behind the front counter. The operator removed the knives from the standing water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold like substance on the wall behind the dishmachine. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a food prep table on the cook line. The operator properly stored the sanitizer bucket. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer solution for the dishmachine at 0ppm. Operator replaced the empty container of solution. Dishmachine chlorine solution at 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab cakes cold holding at 47F at the reach in drawer under the grill. Operator stated the crab cake have been holding for approximately an hour. Operator placed the crab cakes in the walk in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed raw chicken in the handwashing sink on the cook line. Operator removed the raw chicken. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for spray sanitizer solution.

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

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. Observed thawed raw tuna not removed from reduced oxygen packaging labeled to remove prior to thawing. Operator cut slits in the tuna packaging. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored hanging from the oven door handle in the salad prep area. Operator properly stored the tongs. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above flour in a container near the dish area. Observed scoop handle not stored above brown sugar in a container near the dish area. Observed scoop handle not stored above coffee at the wait station. Operator removed the scoops from the above items. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the interior of the microwave soiled with food debris. Employee cleaned the microwave. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold like substance on the wall behind the dishmachine.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee fail to wash hands during glove change after handling raw fish. Educated operator on proper handwashing protocols. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by mop in filet prep area. Operator moved obstructions. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink in kitchen and behind inside bar. Operator stocked handwash sinks with paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at handwash sinks in kitchen and behind inside bar. Operator stocked handwash sinks with soap. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan vents in walk in cooler soiled with dust.

Basic - Hole in or other damage to wall. Observed hole in wall next to walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed area around soda nozzles soiled with black mold like substance at wait station.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not inverted or covered at wait station. Operator inverted coffee filters. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored in sanitizing solution on counter at front line. Operator placed wiping cloths with dirty cloths. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed containers of sugar and flour removed from original packaging not labeled in back prep area. Operator labeled the containers. 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. Observe bartender handling cut lemon wedge with bare hands while making drinks. Had the bartender to discard cut lemon wedge before place in on the drink. Bartender washed and dried hands then grabbed tongs to place a cut lemon wedge on the mix drink. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw shell eggs over coleslaw in the walk in cooler. Operator placed the raw shell eggs on the bottom under the coleslaw. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times next to the three compartment sink.

Intermediate - Spray bottle containing toxic substance not labeled at the bar on the inside. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles throughout the kitchen.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting at the ware washing station. Repeat Violation

Basic - Hole in or other damage to wall at the walk in cooler at the prep room.

Basic - In-use tongs stored on equipment door handle between uses on the oven handle. Operator removed the tongs from the oven handle. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed on the bottom shelf below foods served to guests. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth solution over 200 ppm chlorine. Operator discarded. Operator mixed and tested a sanitizer bucket at 300 ppm Quaternary. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black like debris around soda nozzles at self serve service stations. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed sanitizer no label. Operator added label. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling over kitchen pass through window not smooth and easily cleanable. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair throughout kitchen. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic storage pans stacked wet. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed soiled floor under equipment in kitchen area. Repeat Violation

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in brown sugar. Operator removed. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in sauté area soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food soiled walls in kitchen areas. Repeat Violation