LYNDA’S AT THE OCEAN CLUB

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed seven(7) salmon fully thawed in reduced oxygen packaged with label instructions to remove before thaw, not removed for packaging following instructions. Observed Three(3) seared tuna and one(1) raw tuna fillet sealed onsite in reduced oxygen packages. - From follow-up inspection 2025-12-11:

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. Observed no proof of food handler training for any food employee hired over 60 days. Warning - From follow-up inspection 2025-12-11: Needs more time to train employees. Time Extended

Intermediate - - From initial inspection : 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. Observed reduced oxygen packing of fish onsite. Observed reduced oxygen packaging of cooked short rib onsite. Discussed with person in charge and provided HACCP card. Warning - From follow-up inspection 2025-12-11: Needs more time to submit HACCP Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine while dish machine wasn't reaching proper sanitizing temperatures. Person in charge had employee set up triple sink at 200 quat. Employee sanitized all dishes in triple sink. Corrective Action Taken Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishmachines highest recorded temperature for sanitization was 143F. Person in charge called for maintenance and setup triple sink at 200ppm quat. Corrective Action Taken Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Blue Berry reduction dated 9/17 Observed house made cream based dressing date marked 11/7 Observed house made cream based Rockefeller Mix date marked 11/6 All in walk-in cooler and all disposed of by person in charge. Corrective Action Taken

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed charcuterie set up on table in middle of lobby without any sneezeguards or other proper protection from contamination. Person in charge placed some product in chaffing dishes. All product moved behind frontline and served to guests per request. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed seven(7) salmon fully thawed in reduced oxygen packaged with label instructions to remove before thaw, not removed for packaging following instructions. Observed Three(3) seared tuna and one(1) raw tuna fillet sealed onsite in reduced oxygen packages.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed main make line: Cut tomatoes (56F - Cold Holding); butter (55F - Cold Holding); cooked onions (60F - Cold Holding) flip-top cooler top cooler lid left open and recently cooked peppers raising ambient air temperature. Person in charge added ice bags and closed lid. Product was 41F or below by end of inspection Observed half n half (63F - Cold Holding) left out at wait station for less than four hours. Person in charge voluntarily disposed of half n half. 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. Observed gallon of open milk missing date mark. Person in charge added date mark. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at wait station blocked by sanitizer bucket. Person in charge moved sanitizer bucket from hand sink unblocking hand washing station. Corrected On-Site

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 no certified food manager onsite while there were at least four(4) food employees present and conducting service or prep.

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. Observed no proof of food handler training for any food employee hired over 60 days. Warning

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. Provided employee reporting agreement and discussed with person in charge . Corrective Action Taken

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. Observed reduced oxygen packing of fish onsite. Observed reduced oxygen packaging of cooked short rib onsite. Discussed with person in charge and provided HACCP card. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed two clear spray bottles filled with blue and yellow liquid missing labels. Person in charge added common name label to bottles. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks above single service items and above sugar packets up at drink station. Observed employee drinks without covers near drink station. Person in charge moved all drinks away drink station. Corrective Action Taken

Basic - Food stored on floor. Observed case of frozen vegetables stored on floor of walk-in freezer.

Basic - Hole in or other damage to wall. Observed hole in drywall in dry storage room just above cove molding tiles.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at wait station hand washing station. Provided emailed copy of hand washing station for person in charge to post. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed old labels still stuck on washed food container coming out of dish machine. Discussed with person in charge. Labels were removed by employee and pans were rewashed and sanitized. Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 12 live flying insects around piping under drain boards of dish machine in ware washing area. Approximately 5 live flying insects under triple sink across from dish area in kitchen. Warning - From follow-up inspection 2025-06-16: Observed approximately 20 live flying insects at hand washing station at bar. Observed approximately 7 live flying insects at floor drain under ice bin at bar Observed approximately 3 live flying insects under triple sink in kitchen. Person in charge called pest control. Time Extended - From follow-up inspection 2025-06-17: Observed approximately 6 live flying insects at bar. Observed approximately 2 live flying insects under triple sink. Person in charge has pest control coming out each morning. Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 12 live flying insects around piping under drain boards of dish machine in ware washing area. Approximately 5 live flying insects under triple sink across from dish area in kitchen. Warning - From follow-up inspection 2025-06-16: Observed approximately 20 live flying insects at hand washing station at bar. Observed approximately 7 live flying insects at floor drain under ice bin at bar Observed approximately 3 live flying insects under triple sink in kitchen. Person in charge called pest control. Time Extended

High Priority - Live, small flying insects found Approximately 12 live flying insects around piping under drain boards of dish machine in ware washing area. Approximately 5 live flying insects under triple sink across from dish area in kitchen. Warning

Intermediate - No plan review submitted and approved - bar area added. 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/. Plans on file from 2014 are missing bar. Person in charge is submitting plans to include. Bar update.