BOATHOUSE PONTE VEDRA

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. Three compartment sink Quaternary ammonium 300 ppm set up. Warning

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Standing Waste water / grey water outside rear kitchen drain door near curb mop sink. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon invoice specifically states "ALL PRODUCT MUST BE COOKED BEFORE CONSUMPTION " Item must be fully cooked before being served. Letter of parasite destruction provided later is generic and does not accurately point to salmon invoice. Confirmed consumer advisory Warning Warning

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/. Establishment has smoker outside rear kitchen. Not on existing plans. Establishment has added rice steamer next to ice machine in behind bussing room. No Hand Wash Sink. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time control for multiple items but has no written procedures. Emailed form.

Basic - Bowl or other container with no handle used to dispense food. Bowl , cup as scoop in multiple foods.

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

Basic - Condensation or other drainage not disposed of according to law. Pooling waste water outside by rear kitchen drain. Pooling water

Basic - Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard. Trash around grounds outside rear kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron on rack next to cleaned pans.

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

Basic - Unnecessary items/unused equipment on the premises. Old equipment outside by rear of kitchen

Intermediate - Identity of food or food product misrepresented. Smoked fish dip on menu states it is smoked fresh catch, per chef they are using a premade fish dip without adding anything else to the dip. Per chef and invoice on site the "Local" shrimp on menu is from Ecuador. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (58F - Cold Holding) sitting out on top of reach in cooler on cook line, per employee wash is left out for service and placed back in cooler after several hours, wash placed back in reach in cooler. boiled eggs (46F - Cold Holding); spring mix (47F - Cold Holding); mozzarella (47F - Cold Holding); cut tomatoes (48F - Cold Holding); shredded cheese (48F - Cold Holding) all items in reach in cooler in kitchen under service window, per employees doors have been open and closed for several hours. milk (47F - Cold Holding) in in standing reach in cooler in server area, per manager door has been consistently open for a couple of hours. raw fish (46F,45F,44F,45F - Cold Holding) in bottom section of reach in cooler at sushi bar, per manager doors have been consistently open for several hours. Manager began to adjust temperatures of all coolers during inspection. heavy cream (58F - Cold Holding) sitting on top of container spin top section of reach in cooler on cook line, per employee cream has been there less then 30 minutes cream moved to bottom of cooler. Corrective Action Taken Warning - From follow-up inspection 2025-02-11: Fish dip 49F, cut lettuce 47F, crab 45F, cut tomatoes 45F in reach in cooler in kitchen under service window, per manager doors have been consistently open for approximately 3.5 hours, ice added to cooler. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crispy wonton tacos, crunchy spicy tuna, crunchy spicy salmon roll, and hamachi chili on happy hour menu. Rose Fizz on drink section of main menu. Warning - From follow-up inspection 2025-02-11: 60 day follow up from original inspection, per manager menus will be updated within a week. Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food and/or clean equipment without washing hands. Employee shucking raw oysters in pre area of kitchen with bare hands and clean towel then continued to wipe hands on towel and touch clean door handles and other clean equipment without washing hands or changing towel.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Bits of food and paper around back door to kitchen in greyish water puddles and dried bits in bare ground by back door to kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked crunchies in bottom of reach in cooler at sushi bar, fish moved. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5 bags of raw tuna in reach in cooler on cook line fully thawed out still inside vacuum bags. 12 bags of raw tuna in walk in cooler fully thawed out still inside vacuum bags. 1 bag of raw tuna in reach in cooler at sushi bar fully thawed out still inside vacuum bag.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (58F - Cold Holding) sitting out on top of reach in cooler on cook line, per employee wash is left out for service and placed back in cooler after several hours, wash placed back in reach in cooler. boiled eggs (46F - Cold Holding); spring mix (47F - Cold Holding); mozzarella (47F - Cold Holding); cut tomatoes (48F - Cold Holding); shredded cheese (48F - Cold Holding) all items in reach in cooler in kitchen under service window, per employees doors have been open and closed for several hours. milk (47F - Cold Holding) in in standing reach in cooler in server area, per manager door has been consistently open for a couple of hours. raw fish (46F,45F,44F,45F - Cold Holding) in bottom section of reach in cooler at sushi bar, per manager doors have been consistently open for several hours. Manager began to adjust temperatures of all coolers during inspection. heavy cream (58F - Cold Holding) sitting on top of container spin top section of reach in cooler on cook line, per employee cream has been there less then 30 minutes cream moved to bottom of cooler. Corrective Action Taken Warning

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. Coleslaw and cut lettuce in ice bath under service window. Sushi rice at sushi bar. Employee corrected during inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Multiple tags not in order in bag of tags provided by manager

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw salmon (46F - Cold Holding, after 1 hour 46F) in walk in cooler individually wrapped in corner of cooler, employee moved to middle of cooler in front of condenser. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Aydan Carber, expired December 2024.

Intermediate - Handwash sink not accessible for employee use at all times. Hot water shut off at hand wash station at bar area, manager unable to get hot water turned back on. The hand wash station on cook line has no water, per employee water does not work and has not been working for several weeks. Hand wash station at sushi bar blocked by trash can and boxes, trash can and boxes moved. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crispy wonton tacos, crunchy spicy tuna, crunchy spicy salmon roll, and hamachi chili on happy hour menu. Rose Fizz on drink section of main menu. Warning

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. 2 employees on site do not have proof of training and manager on site states both employees have been hired over 2 months ago.

Intermediate - No running water at hand wash sink. The hand wash station on cook line has no water, per employee water does not work and has not been working for several weeks.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station at bar area, manager unable to get hot water turned back on.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of large ice machine in 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. 5 bags of raw tuna in reach in cooler on cook line fully thawed out still inside vacuum bags. 12 bags of raw tuna in walk in cooler fully thawed out still inside vacuum bags. 1 bag of raw tuna in reach in cooler at sushi bar fully thawed out still inside vacuum bag.

Basic - Food stored on floor. Box of raw fish in walk in cooler.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitation bucket in prep area of kitchen, bucket discarded Corrected On-Site

Basic - Stored food not covered. Fruits used for zesting at bar area stored in front of seats for customers, fruits moved. Boxes of shrimp and crab legs in walk in freezer. Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Missing ceiling in server station only exposed rafters over area where ice scooping will take place. Warning

Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding at corner of wall between cook line and walk in cooler. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station in server area. At hand wash station at bar under sushi display cooler.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Concrete flooring in walk in cooler and walk in freezer is not completely sealed, per manager they put down several coats of sealant, but water still absorbs into floor. Warning

Basic - Wood food-contact surface not properly sealed. Exposed wood frame in outside dry food storage shed Warning