JULINGTON CREEK FISH HOUSE AND OYSTER CO

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Employees states salmon used for king salmon on menus is on site, but the only invoices for salmon in the last month is Scottish salmon. Smoked salmon dip on menu states fresh catch, but employees states they use premade salmon dip and do not add any other salmon. Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of oyster sauce on rack in prep area. Repeat Violation Admin Complaint

High Priority - Displayed food not properly protected from contamination. Baskets of washed lemons and limes at the bar area stored on bar counter where customers sit, per employee they use they outside of the lemons and limes for zesting in drinks, all baskets moved to behind bar. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of strawberries in reach in cooler at bar area, eggs moved. Plastic containers of raw oysters stored over containers of fried rice in reach in cooler in prep area, rice moved Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 fully thawed out vacuum packages of tuna in reach in cooler in prep area. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked broccoli (46F - Cold Holding); cooked asperges (46F - Cold Holding); sausage (45F - Cold Holding) 3 hours, all items on speed rack in walk in cooler, per manager speed rack is constantly being taken in and out of walk in cooler for at least several hours prior. raw shell eggs (53F - Cold Holding) in reach in cooler at bar, per employee door was left open while taking inventory approximately 1 hour prior. cut tomatoes (51F - Cold Holding); blue cheese crumbles (51F - Cold Holding); corn (51F - Cold Holding); blue cheese dressing (51F - Cold Holding) sitting in double pans in top section of reach in cooler, per employee all items have been there a couple of hours, all items where previous held on time control, but manager and employees stated items are held on temperature control, manager stated they will continue to hold items on time control. egg wash (55F - Cold Holding); spring mix (68F - Cold Holding) sitting out on counter on cook line, per employee both items where made a couple hours prior and left sitting out, all items where previous held on time control, but manager and employees stated items are held on temperature control, manager stated they will continue to hold items on time control. coleslaw (48F - Cold Holding) in melted ice bath under service window in wait station, per manager coleslaw was placed in ice bath for a couple of hours, ice added Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet potato mash (116F - Hot Holding) in hot holding unit in prep area, per employee mash was made several hours prior, mash placed in oven on cook line. Corrective Action Taken

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Inspector asked employee on cook line the minimum cooking temperature of fish and employee responded 140F, the correct temperature is 145F.

Intermediate - Handwash sink not accessible for employee use at all times. Multiple bowls stored in hand wash sink in dish area.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish House Bennie's are not marked on the menu, violation already recommended for administrative complaint.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 server at time of inspect that has been working at location over 1 year does not have proof of any training.

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. Manager unable to find proof of reporting agreement for 3 employees working today that do not have food handler or manager training do not have proof of reporting agreement.

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. 6 fully thawed out vacuum packages of tuna in reach in cooler in prep area.

Basic - Food stored on floor. Box of fryer oil cleaning powder in back storage area by bathrooms.

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

Basic - Single-service articles improperly stored. Box of to go lids in back storage area by bathrooms on floor.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over bread pudding in walk in cooler

High Priority - - From initial inspection : High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. On drink menu: Rose Fizz Pisco Sour Warning - From follow-up inspection 2024-05-20: 60 day callback from original inspection Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish House Bennies California Roll Crunchy Spicy Tuna Hamachi Yellowtail Crispy Salmon Spicy Tuna Warning - From follow-up inspection 2024-05-20: 60 day callback from original inspection Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. 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/. Establishment uses a small portable smoker to make their pork chops outside per the manager on duty, but smoker is not on plans. Warning - From follow-up inspection 2024-05-20: 60 day callback from original inspection 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. Manager on site is not able to find any certifications for any employees. Warning - From follow-up inspection 2024-05-20: 60 day callback from original inspection Time Extended

High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper mugs used for Moscow Mules at bar.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. One employee came into kitchen from outside and began to handle clean utensils and equipment without washing hands.

High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. On drink menu: Rose Fizz Pisco Sour Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rockefeller sauce (44F - Cold Holding); cut salad mix (44F - Cold Holding); blue cheese crumbles (45F - Cold Holding); hushpuppy mix (55F - Cold Holding); conch filter mix (55F - Cold Holding); cooked pasta shells (55F - Cold Holding); raw fish (55F,51F,49F - Cold Holding) in reach in cooler on make line across from oven, per manager doors and lids to coolers consistently open for 4 hours, all items placed in reach in cooler, employees moved all items back to reach in cooler for rush, all retemps above 41F. shredded cheddar cheese (51F,55F - Cold Holding); raw gator bits (56F - Cold Holding); raw grouper bits (56F - Cold Holding); raw calamari (55F - Cold Holding); cooked lobster (51F - Cold Holding); cooked asperges (60F - Cold Holding); raw scallops (66F - Cold Holding); cooked broccoli (65F - Cold Holding); raw shrimp (55F - Cold Holding); crab meat (51F - Cold Holding); raw fish (51F,55F,59F - Cold Holding); bang bang sauce (55F - Cold Holding); cut arugula (55F - Cold Holding); corn salsa (58F - Cold Holding); goat cheese (57F - Cold Holding); blue cheese crumbles (60F - Cold Holding); sausage (56F - Cold Holding); cut tomatoes (54F - Cold Holding) all items in reach in cooler on make line reach in cooler across from fryers, per manager doors and lids to reach in cooler have been open for approximately 4 hours, all items moved to walk in freezer, employees placed all items back out in cooler for rush expect for lobster, cut tomatoes, raw trigger fish, cooked asperges, cooked carrots, raw scallops, two containers of raw shrimp, cooked broccoli, crab meat, and sausage that retemp below 41F, all other items taken out retemped above 41F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked lobster (45F - Cold Holding); cut cabbage (45F - Cold Holding); corn salad (45F - Cold Holding) in walk in cooler, per manager door she's been open to walk in cooler for no more then 1 hour. Rockefeller sauce (44F - Cold Holding); cut salad mix (44F - Cold Holding); blue cheese crumbles (45F - Cold Holding); hushpuppy mix (55F - Cold Holding); conch filter mix (55F - Cold Holding); cooked pasta shells (55F - Cold Holding); raw fish (55F,51F,49F - Cold Holding) in reach in cooler on make line across from oven, per manager doors and lids to coolers consistently open for 4 hours, all items placed in reach in cooler, employees moved all items back to reach in cooler for rush, all retemps above 41F. shredded cheddar cheese (51F,55F - Cold Holding); raw gator bits (56F - Cold Holding); raw grouper bits (56F - Cold Holding); raw calamari (55F - Cold Holding); cooked lobster (51F - Cold Holding); cooked asperges (60F - Cold Holding); raw scallops (66F - Cold Holding); cooked broccoli (65F - Cold Holding); raw shrimp (55F - Cold Holding); crab meat (51F - Cold Holding); raw fish (51F,55F,59F - Cold Holding); bang bang sauce (55F - Cold Holding); cut arugula (55F - Cold Holding); corn salsa (58F - Cold Holding); goat cheese (57F - Cold Holding); blue cheese crumbles (60F - Cold Holding); sausage (56F - Cold Holding); cut tomatoes (54F - Cold Holding) all items in reach in cooler on make line reach in cooler across from fryers, per manager doors and lids to reach in cooler have been open for approximately 4 hours, all items moved to walk in freezer, employees placed all items back out in cooler for rush expect for lobster, cut tomatoes, raw trigger fish, cooked asperges, cooked carrots, raw scallops, two containers of raw shrimp, cooked broccoli, crab meat, and sausage that retemp below 41F, all other items taken out retemped above 41F. raw fish roe (58F - Cold Holding) in pan in container in top section of reach in cooler in sushi reach in cooler at end of bar, per employee roe taken in and out of cooler for less then 1 hour. Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Multiple tags from at least December 2023 mixed in with tags from all months of 2024 in box in prep area.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags in box in prep area do not have dates of last served.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish House Bennies California Roll Crunchy Spicy Tuna Hamachi Yellowtail Crispy Salmon Spicy Tuna Warning

Intermediate - No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. 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/. Establishment uses a small portable smoker to make their pork chops outside per the manager on duty, but smoker is not on plans. Warning

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. Manager on site is not able to find any certifications for any employees. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per manager they do not have any written procedures for the sushi rice held at room temperature outside of the rice cooker.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw tuna used for sushi rolls covered under a consumer advisory in sushi reach in cooler in corner of kitchen, per employee tuna was prepared the day before.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar area. In women's bathroom. At end of cook line.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, plastic wrapped raw frozen sushi fish over commercially packaged ready to eat fries.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Behind the bar counter, raw shell eggs stored over bottles of beer. Employee relocated the raw shell eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line, calamari (48F - Cold Holding); grouper (49F - Cold Holding); gator tail (47F - Cold Holding). In the flip top reach in cooler opposite the grill, sausage (47F - Cold Holding); crab (49F - Cold Holding). At the server pass through window, coleslaw (55F - Cold Holding) on a melted ice bath. Per operator flip top reach in cooler left open during lunch rush, all items placed in cooler around 11am. Employee placed ice bags on all products to bring back to temperature range. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. On the storage shelf by the rear exterior door, chemical spray bottle stored on shelf with bottles of pellet rink and over beer bottles. Operator relocated the chemical spray bottle. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the waitstation reach in cooler milk opened two days prior with no product date marking. Employee placed date mark on the open container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep table by the sushi bar counter has debris around the blade. Cutting board on the reach in cooler opposite the grill has build up of food residue staining.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in the warewashing area blocked by dish racks.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at the entrance to the main cook line. Employee replaced paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk cornmeal container. Operator removed the plastic cup. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in kitchen area have dust build up.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket on top of the bulk ice bin not inverted or covered. Operator inverted the ice bucket. 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 personal items on dry storage shelf of the prep area. Operator relocated the personal items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the warewashing area, clean containers stacked while wet.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored between flip top reach in cooler and prep table. Operator relocated the knife. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. In the container of water on the grill, soiled wash cloth stored with utensils. Operator removed the wash cloth. Corrected On-Site