NONA BLUE

High Priority - Food/beverage stored in ice used for drinks. See stop sale. Bottle of wine stored in inside bar drink ice. Employee removed bottle and drained ice. Corrected On-Site

Intermediate - Microwave missing fan guard cover/splatter shield. Fan guard missing on far right microwave in prep area.

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. Employee food handler training for Reese expired 8/22/2025.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with green liquid at chemical rack. Operator discarded contents. Corrected On-Site

Basic - Insect control device installed over food preparation area. Fly light in dry storage room installed over potatoes and dry goods.

Basic - No handwashing sign provided at a hand sink used by food employees. Employee handwashing signs absent at kitchen, service station and outside bar.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 15 vacuum packets of fully thawed out Mahi in walk in cooler. Repeat Violation Admin Complaint

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. No time mark on sauces , meats at kitchen prep. Made at 11 am. Marked by manger. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

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. 15 vacuum packets of fully thawed out Mahi in walk in cooler. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.

Basic - Floor area(s) covered with standing water. Standing water on floor. Kitchen.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of tomato juice on rack in back dry food storage area. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 vacuum packages of fully thawed out mahi in reach in cooler next to warming cabinets in kitchen. 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. Bechamel sauce (131F - Hot Holding) in steam well on front cook line, per manager sauce was heated up and placed in well less than 1 hour prior, sauce placed on time control. Corrective Action Taken Repeat Violation Admin Complaint

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

Intermediate - Handwash sink not accessible for employee use at all times. Third pan of gloves in hand wash station on front cook line closest to keg walk in cooler, pan moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on front counter cook line closest to keg walk in cooler.

Intermediate - No soap provided at handwash sink. At hand wash station in stall in men's bathroom room, employee corrected during inspection. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 2 certificates are photocopies

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash station on front cook line in corner closest to bathrooms, manager corrected during inspection Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at wait station and interior of large ice machine near ware washing area. 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. 8 vacuum packages of fully thawed out mahi in reach in cooler next to warming cabinets in kitchen.

Basic - Stored food not covered. No cover for ice bin with drink ice at outside bar area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the drawer reach in cooler at the pass through window, chicken wings (57F - Cold Holding) stored in the walk in freezer over night and moved to the cook line at 11am. Operator placed ice on the product to lower temperature, chicken wings second temperature 12:55 (46F - Cold Holding). Other time/temperature control food for safety cooling in reach in cooler not cooling properly. Operator discarded the chicken wings and relocated all cooling items to other reach in coolers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer reach in cooler at the pass through window, chicken wings (57F - Cold Holding) stored in the walk in freezer over night and moved to the cook line at 11am. Operator placed ice on the product to lower temperature, chicken wings second temperature 12:55 (46F - Cold Holding). Other time/temperature control food for safety cooling in reach in cooler not cooling properly. Operator discarded the chicken wings and relocated all cooling items to other reach in coolers.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In use cutting boards at the corner of the front kitchen line have food residue staining build up. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored in front of the bulk ice bin not inverted or covered. Operator inverted the ice buckets. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the hallway by the dish area clean metal bowls stacked while wet.

Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler in the prep area. Employee removed standing water from the reach in cooler. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the exterior mop sink, backflow preventer installed above the splitter. Vacuum breaker needed on the red hose side of the mop sink. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler door gasket has food debris and mold like substance build up along the gasket. Operator had employee clean and sanitize the walk in cooler door gaskets. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance on the side wall and top portion of the ice bin. Operator instructed employee to sanitize the ice bin. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat and microwave stored on shelf with microwave over the flip top reach in cooler at the entrance to the main kitchen line. Operator relocated the employee items. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddle stored on top of oven in the prep kitchen area, operator placed paddle in a clean sheet tray. Corrected On-Site

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, raw frozen shrimp in commercial packaging stored over frozen ice balls for cocktails. Operator relocated the frozen shrimp to the correct storage location. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At exterior mop sink in back outside storage area, backflow preventer added over splitter on mop sink. Employee relocated the vacuum breaker to the hose side of the mop sink after the splitter. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. At time of inspection mussel tags stored in chronological order but without marking date of last served on the tag. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the soda dispenser in the waitstation area, mold like substance on the underside of the soda dispenser behind the nozzles. Operator had employee clean and sanitize the soda dispenser. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the side section of the main cook line, employee beverage stored on shelf with microwave. Operator relocated the beverage to the bottom shelf of a metal storage shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dry storage front of house beer and wine storage room, employee personal belongings stored on shelf over container of single service plastic drink lids. Operator relocated the single service drink lids. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf on opposite side of the walkway from the warewashing area, clean metal bowls stacked while wet. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink on the main cook line at the front corner inbetween the two reach in coolers, no employee hand wash signage. Operator had employee hand wash signage proved for the hand wash sink. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw shrimp stored over ready to eat cocktail ice balls. Operator relocated the ice balls and trays to proper storage shelf. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At back dock area, mop sink missing back flow preventer after splitter for red hose. Operator removed the splitter until a vacuum breaker could be installed. Corrected On-Site

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At server station, under side of soda dispenser by nozzles has accumulation of mold like substance.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At time of inspection conveyor high temperature dish machine only reaching a final rinse temperature of 165°F. Operator set up three compartment sink at 300ppm quaternary, and has called the dish machine company for repairs in the machine. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash sink in front corner of main cook line, soap dispenser with no soap, operator filled the soap dispenser. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin, by the ice drop down chute, build up of mold like substance.

Basic - Bowl or other container with no handle used to dispense food. In fry area reach in cooler, plastic portion cup being used as a scoop in food product. Operator removed the portion cup. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage room and at back storage dock, carbon dioxide tanks not properly secured. Operator secured all tanks with chains. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. In dishwashing area, clean containers stacked while wet and stored on shelves adjacent to the dish machine.

Basic - In-use wet wiping cloth/towel used under cutting board. On main kitchen line fry area prep table, wet wiping cloth stored under cutting boards. Operator removed the wiping cloths. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. At dishwashing area, clean pans stacked on shelves with old food debris on/in the containers. Operator removed the pans from the shelf for the containers to be properly washed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados evident by the stickers still on the avocado being sliced on main cook line and stored in flip top make cooler.