BEACHCOMBER RESTAURANT

High Priority - Live rodent present. Observed 1 live rodent still moving on glue trap behind bar area. Operator discarded glue trap. Corrective Action Taken Warning

High Priority - Live, small flying insects found Observed 5 live flying insects two in kitchen area and three at front bar/dining area. Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed 4 live roaches on glue trap behind front bar area. Operator discarded. Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on main line Cole slaw (52F - Cold Holding); cut lettuce (50F - Cold Holding); sliced tomatoes (52F - Cold Holding) Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen has build up. Operator took to dishwasher. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink near dishwasher.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at soda station.

Basic - Floor area(s) covered with standing water. Standing water on floor across from dish washer.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Employee hand wash sign near dishwasher needs replacement wording removed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters near fryer station has grease build up. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of white substance in cooler not labeled. Operator labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on main line shrimp (49F - Cold Holding); Cole slaw (47F - Cold Holding); tuna (47F - Cold Holding) Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with yellow liquid substance not labeled. Operator labeled sanitizer. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with debris. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in shared restroom.

Basic - Ice scoop handle in contact with ice. Ice scoop handle behind bar in ice. Operator removed. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled with food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled in kitchen. Repeat Violation

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. Dishwasher sanitizer 0ppm. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler less than 4 hours operator put items on ice mahi (61F - Cold Holding); sliced tomatoes (60F - Cold Holding); pico (61F - Cold Holding); potato salad (62F - Cold Holding) Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with yellow liquid not labeled. Operator labeled. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline has dark groove marks. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler gasket and ice machine door in poor repair.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle.operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at bar hand sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled and bottom interior of reach in freezers.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler in kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop outside stored directly in water inside bucket.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on salad bar prep table area.

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Observed spray hose hanging lower than flood rim of 3 compartment sink next to dish machine in kitchen. - From follow-up inspection 2024-12-11: From follow up inspection 11-10-2024: hose still below flood rim of sink. Time extended. Time Extended

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed spray hose hanging lower than flood rim of 3 compartment sink next to dish machine in kitchen.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed tuna thawed in a pan in walk in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by walk in cooler fish, mahi and conch fritter mix temperature at 48F. All items were prepared yesterday. Operator discarded all items. Cooler not working at proper temperature. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits on steam table at cook line 114F. Operator heated grits to 165F during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink behind bar. Employee replaced soap at sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin behind bar with mold like substance. Operator cleaned ice bin during inspection. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed lime scale on the interior of dish machine.

Basic - Building components, attachments or fixtures in poor repair. Observed door on walk in cooler not completely shutting and letting out cold air.

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with cuts marks and is no longer cleanable.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine reading 0ppm.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean dishes stacked on shelf and wet.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer in kitchen near cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods and walls around hood system with grease buildup. Also observed multiple walls in walk in cooler with buildup. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cook line reach-in cooler, rice (47,48F - Cooling). Operator stated rice was cooked last night, placed in covered containers and put in reach-in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In cook line reach-in cooler, rice (47,48F - Cooling). Operator stated rice was cooked last night, placed in covered containers and put in reach-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, reach-in cooler at pass thru window, potato salad, cut tomato, slaw (48-49F - Cold Holding); in prep area, reach-in cooler across from fryers, fish, crab dip (46-38F - Cold Holding). Employee stated all,items moved into reach-in cooler within 30 minutes, doors opened constantly for stocking. In walk-in cooler, shrimp, egg wash, vodka sauce, slaw, butter (45-47F - Cold Holding). Operator stated both doors opened for stocking and prep. Operator stated temperatures are taken at arrival and all were below 41f this morning. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cook line reach-in cooler, rice (47,48F - Cooling). Operator stated rice was cooked last night, placed in covered containers and put in reach-in cooler.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quat test strips, kitchen and bar dish machines use chlorine sanitizer.

Intermediate - Manager or person in charge lacking proof of food manager certification. One manager present, Steven Kellogg, no proof of Certified Food Manager certification.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At back porch storage, deflection plate in ice machine has build up. At bar, soda dispenser ice bin has black mold-like substance on underside of top plate.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of flip top reach-in cooler. Employee moved. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. One employee on cook line has no hair protection.

Basic - Equipment in poor repair. Multiple reach-in cooler and reach-in freezer gaskets torn.

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Wall behind flattop and fryers has build up.

Basic - Food stored on floor. In back porch storage, cases of oil and cases of bag-in-box soda stored on floor. Operator began moving. Corrective Action Taken

Basic - Hole in or other damage to wall. Wall by kitchen exit, near dish area, has no,e.

Basic - In-use tongs stored on equipment door handle between uses. In prep area, tongs stored on oven handle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop and dryers have build up. Multiple gaskets on reach-in coolers and reach-in freezers soiled. At dish area, racks and speed rack for dirty dishes has build up. Repeat Violation

Basic - Reuse of single-service or single-use articles. Employee did not remove strawberries from plastic container when washing. After speaking with employee she removed from plastic container and rewashed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler across from expo window, corn and tomato salsa (55F - Cold Holding) Operator stated salsa had been in cooler over night Operator voluntarily discarded. Repeat Violation Admin Complaint - From follow-up inspection 2023-10-30: Operator stated they are waiting for Taylor refrigerator company today at some point to inspect the reach-in cooler across from expo window. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from expo window, coconut cream (50F - Cold Holding); fish dip (50F); pico (55F - Cold Holding) Operator turned cooler down and move food to walk-in cooler In reach-in cooler under breading station, raw fish (50F - Cold Holding); raw chicken (48F - Cold Holding); raw shrimp 50 (48F - Cold Holding) Ice buildup on bottom shelf of cooler. Employee put everything in cooler on ice. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-10-30: Operator stated they are waiting for Taylor refrigerator company today at some point to inspect the reach-in cooler under breading station. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler across from expo window, corn and tomato salsa (55F - Cold Holding) Operator stated salsa had been in cooler over night Operator voluntarily discarded. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from expo window, coconut cream (50F - Cold Holding); fish dip (50F); pico (55F - Cold Holding) Operator turned cooler down and move food to walk-in cooler In reach-in cooler under breading station, raw fish (50F - Cold Holding); raw chicken (48F - Cold Holding); raw shrimp 50 (48F - Cold Holding) Ice buildup on bottom shelf of cooler. Employee put everything in cooler on ice. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Equipment and utensils not properly air-dried - wet nesting. At bar, stacks of soda cups have wet nesting

Basic - Floor tiles missing and/or in disrepair. Floor by hand washing sink in kitchen missing tiles. Floor at entrance to kitchen missing tiles. Repeat Violation

Basic - Ice buildup in reach-in cooler. Observed ice buildup in bottom shelf of reach-in cooler under breading station. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by bar is missing sign. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In back storage area, all gaskets in reach-in coolers and reach-in freezers have mold-like substance buildup. Behind bar, reach-in cooler holding pint glasses has debris buildup. On soda machine behind bar, plastic soda plates behind nozzles have mold-like substance. Repeat Violation

Basic - Open dumpster lid. Both dumpster lids and recycling lid open. Operator closed all lids during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. On counter by breading station, steak thawing in container of water. In triple sink, shrimp thawing in container of water. Employee moved steak and shrimp to reach-in cooler Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler across from fryers observed, crab cakes (51F - Cold Holding); chicken (52F - Cold Holding); reach-in cooler ambient (55F - Cold Holding). Employee stated items were placed in cooler over four hours prior to temperature and operator discarded product during inspection. In walk-in cooler observed, rice (46F - Cold Holding). Operator stated rice was prepped the day prior and stored in cooler over night and discarded during inspection. Admin Complaint - From follow-up inspection 2023-01-24: In reach-in cooler across from fryers observed fish filets (51F - Cold Holding) and pico (50F - Cold Holding). Operator stated unsure of how long in cooler and discarded products during inspection. Admin Complaint - From follow-up inspection 2023-01-25: No food observed for stop sale during inspection. Time Extended - From follow-up inspection 2023-01-26: Observed no Time/Temperature Control for Safety Foods for stop sale during inspection. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from fryers observed, shrimp (51F - Cold Holding). Employee stated shrimp was stocked three hours prior to temperature and placed ice bag on shrimp during inspection. In reach-in cooler across from fryers observed, crab cakes (51F - Cold Holding); chicken (52F - Cold Holding); reach-in cooler ambient (55F - Cold Holding). Employee stated items were placed in cooler over four hours prior to temperature and operator discarded product during inspection. In walk-in cooler observed, rice (46F - Cold Holding). Operator stated rice was prepped the day prior and stored in cooler over night and discarded during inspection. Admin Complaint - From follow-up inspection 2023-01-24: In reach-in cooler across from fryers observed fish filets (51F - Cold Holding) and pico (50F - Cold Holding). Operator stated unsure of how long in cooler and discarded products during inspection. In reach-in cooler across from fryers observed, shrimp (52F - Cold Holding), grouper (50F - Cold Holding), trigger bites (50F - Cold Holding), conch mix (52F - Cold Holding). Operator stated all product was placed in cooler one hour prior to temperatures and placed ice on some product and moved rest to walk-in cooler. Admin Complaint Corrective Action Taken - From follow-up inspection 2023-01-25: Observed bean aioli (46F - Cold Holding). Operator stated aioli was placed in cooler less than four hours prior and placed in freezer to cool. Observed fish (41F - Cold Holding), shrimp (39F - Cold Holding), chicken (41F - Cold Holding). Operator is using ice and limiting amount of product in cooler until repair is made and scheduled for tomorrow. Time Extended - From follow-up inspection 2023-01-26: Observed fish (39F - Cold Holding), shrimp (43F - Cold Holding), chicken (40F - Cold Holding). Operator is using ice and limiting amount of product in cooler until repair is made and has welder scheduled for tomorrow. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler across from fryers observed, crab cakes (51F - Cold Holding); chicken (52F - Cold Holding); reach-in cooler ambient (55F - Cold Holding). Employee stated items were placed in cooler over four hours prior to temperature and operator discarded product during inspection. In walk-in cooler observed, rice (46F - Cold Holding). Operator stated rice was prepped the day prior and stored in cooler over night and discarded during inspection. Admin Complaint - From follow-up inspection 2023-01-24: In reach-in cooler across from fryers observed fish filets (51F - Cold Holding) and pico (50F - Cold Holding). Operator stated unsure of how long in cooler and discarded products during inspection. Admin Complaint - From follow-up inspection 2023-01-25: No food observed for stop sale during inspection. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from fryers observed, shrimp (51F - Cold Holding). Employee stated shrimp was stocked three hours prior to temperature and placed ice bag on shrimp during inspection. In reach-in cooler across from fryers observed, crab cakes (51F - Cold Holding); chicken (52F - Cold Holding); reach-in cooler ambient (55F - Cold Holding). Employee stated items were placed in cooler over four hours prior to temperature and operator discarded product during inspection. In walk-in cooler observed, rice (46F - Cold Holding). Operator stated rice was prepped the day prior and stored in cooler over night and discarded during inspection. Admin Complaint - From follow-up inspection 2023-01-24: In reach-in cooler across from fryers observed fish filets (51F - Cold Holding) and pico (50F - Cold Holding). Operator stated unsure of how long in cooler and discarded products during inspection. In reach-in cooler across from fryers observed, shrimp (52F - Cold Holding), grouper (50F - Cold Holding), trigger bites (50F - Cold Holding), conch mix (52F - Cold Holding). Operator stated all product was placed in cooler one hour prior to temperatures and placed ice on some product and moved rest to walk-in cooler. Admin Complaint Corrective Action Taken - From follow-up inspection 2023-01-25: Observed bean aioli (46F - Cold Holding). Operator stated aioli was placed in cooler less than four hours prior and placed in freezer to cool. Observed fish (41F - Cold Holding), shrimp (39F - Cold Holding), chicken (41F - Cold Holding). Operator is using ice and limiting amount of product in cooler until repair is made and scheduled for tomorrow. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler across from fryers observed, crab cakes (51F - Cold Holding); chicken (52F - Cold Holding); reach-in cooler ambient (55F - Cold Holding). Employee stated items were placed in cooler over four hours prior to temperature and operator discarded product during inspection. In walk-in cooler observed, rice (46F - Cold Holding). Operator stated rice was prepped the day prior and stored in cooler over night and discarded during inspection. Admin Complaint - From follow-up inspection 2023-01-24: In reach-in cooler across from fryers observed fish filets (51F - Cold Holding) and pico (50F - Cold Holding). Operator stated unsure of how long in cooler and discarded products during inspection. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from fryers observed, shrimp (51F - Cold Holding). Employee stated shrimp was stocked three hours prior to temperature and placed ice bag on shrimp during inspection. In reach-in cooler across from fryers observed, crab cakes (51F - Cold Holding); chicken (52F - Cold Holding); reach-in cooler ambient (55F - Cold Holding). Employee stated items were placed in cooler over four hours prior to temperature and operator discarded product during inspection. In walk-in cooler observed, rice (46F - Cold Holding). Operator stated rice was prepped the day prior and stored in cooler over night and discarded during inspection. Admin Complaint - From follow-up inspection 2023-01-24: In reach-in cooler across from fryers observed fish filets (51F - Cold Holding) and pico (50F - Cold Holding). Operator stated unsure of how long in cooler and discarded products during inspection. In reach-in cooler across from fryers observed, shrimp (52F - Cold Holding), grouper (50F - Cold Holding), trigger bites (50F - Cold Holding), conch mix (52F - Cold Holding). Operator stated all product was placed in cooler one hour prior to temperatures and placed ice on some product and moved rest to walk-in cooler. Admin Complaint Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler observed, rice (46F - Cold Holding). Operator stated rice was prepped the day prior and stored in cooler over night and discarded during inspection. Warning

High Priority - Dented/rusted cans present. See stop sale. In storage cabinets near restrooms observed two cans of red beans, one can pumpkin and one can marinara with creased dents near rim. Operator segregated cans during inspection. Corrected On-Site

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. Observed dish machine in kitchen at 0ppm. Operator was able to fix during inspection. Observed dish machine behind bar at 0ppm. Bar will bring dishes to kitchen until repaired. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen with drink and begin to put gloves on. After speaking to employee hands were washed before gloves put on.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler observed raw fish stored over marinara sauce. Operator moved marinara during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler across from fryers observed, crab cakes (51F - Cold Holding); chicken (52F - Cold Holding); reach-in cooler ambient (55F - Cold Holding). Employee stated items were placed in cooler over four hours prior to temperature and operator discarded product during inspection. In walk-in cooler observed, rice (46F - Cold Holding). Operator stated rice was prepped the day prior and stored in cooler over night and discarded during inspection. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from fryers observed, shrimp (51F - Cold Holding). Employee stated shrimp was stocked three hours prior to temperature and placed ice bag on shrimp during inspection. In reach-in cooler across from fryers observed, crab cakes (51F - Cold Holding); chicken (52F - Cold Holding); reach-in cooler ambient (55F - Cold Holding). Employee stated items were placed in cooler over four hours prior to temperature and operator discarded product during inspection. In walk-in cooler observed, rice (46F - Cold Holding). Operator stated rice was prepped the day prior and stored in cooler over night and discarded during inspection. Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected to hose Bibb next to mop sink without vacuum breaker. Operator placed breaker on faucet during inspection. Corrected On-Site

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

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 milk opened the day prior to inspection without date mark. Operator dated correctly during inspection. Corrected On-Site Repeat Violation

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. Observed no written clean up procedures. Provided operator with handout during inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board attached to reach-in cooler under server window with build up of food debris. In ice machine at server station observed mold-like substance buildup in the bin interior and on drop plate.

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

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. Observed no proof of employees aware of reporting agreement. Provided form to operator during inspection. Corrective Action Taken

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from cup without lid. Employee discarded drink during inspection. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee on cook line without beard guard. Operator supplied beard guard during inspection. Corrected On-Site

Basic - Equipment in poor repair. Observed reach-in cooler across from fryers with ambient temperature of 55F. Time/Temperature Control for Safety Foods were removed and placed in walk-in cooler or stop sale. Observed multiple gaskets on reach-in coolers and wic torn. Repeat Violation

Basic - Floor soiled/has accumulation of debris. On cook line observed grease buildup on floor around fryers.

Basic - Floor tiles missing and/or in disrepair. Observed missing tiles in front of handwash sink in dish area with water buildup.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in bottom of fridge 1 of reach-in freezer outside near ice machine. Operator cleaned ice during inspection.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven and fryer handles. Employee moved tongs during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at handwash sink in server station and at sink behind bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents with grease buildup. Observed multiple gaskets on reach-in coolers and walk-in cooler with buildup. Observed under and sides of flat top with grease buildup. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. In server station observed spoons stored without handles facing out.

Basic - Stored food not covered. In walk-in cooler observed pan of banana pudding without a lid. Operator placed lid on container during inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed vent hoods with buildup of grease and dust. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete in walk-in cooler. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed multiple boxes of unwashed produce stored over multiple containers of ready to eat food in walk-in cooler. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Wood pieces under soda storage rack in outdoor cabinet observed unsealed.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers overnight per person in charge: shrimp 48F, flounder 48F, Brie 47F, mushrooms, onions 48F, gyro meat, chicken 47F, shrimp 47F ; ( - Cold Holding) Admin Complaint - From follow-up inspection 2022-10-12: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers overnight per person in charge: shrimp 48F, flounder 48F, Brie 47F, mushrooms, onions 48F, gyro meat, chicken 47F, shrimp 47F ; ( - Cold Holding) Admin Complaint - From follow-up inspection 2022-10-12: Cooler is still waiting to be fixed. A part was ordered. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers overnight per person in charge: shrimp 48F, flounder 48F, Brie 47F, mushrooms, onions 48F, gyro meat, chicken 47F, shrimp 47F ; ( - Cold Holding) Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers overnight per person in charge: shrimp 48F, flounder 48F, Brie 47F, mushrooms, onions 48F, gyro meat, chicken 47F, shrimp 47F ; ( - Cold Holding) Admin Complaint

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer solution container empty. Bartender replaced the solution and ran a successful cycle. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator not able to provide proof of parasite destruction for striped bass in ceviche, operator stated fish is not cooked. Inspector advised manager of proper paperwork needed to serve raw ceviche prepared with striped bass. Operator discontinued selling ceviche. Corrective Action Taken Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Packaged shrimp stored over open bag of frozen corn in outdoor reach in freezer.

Intermediate - Food-contact surface soiled with food debris. Serving spoon hanging of rack next to prep table and walk in cooler has visible food debris.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceviche on special/bar menu contains raw striped bass. Menu lacks proper reference on menu to advise consumer. Manager discontinued the sale of ceviche. Corrective Action Taken Warning

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/ Manager supposed to be on duty was not present during inspection, with at least ten employees present. Repeat Violation Admin Complaint

Basic - Buildup of food debris/soil residue on equipment door handles. Outside of reach in freezer in outdoor storage area.

Basic - Carbon dioxide/helium tanks not adequately secured. Tank outside rear door of walk in cooler.

Basic - Covered waste receptacle not provided in women's bathroom. In public restroom outside hallway.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks over prep table in kitchen area by walk in cooler. Employee moved the cups. 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 bag stored above food prep area in kitchen by walk in cooler. Employee moved the items. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. In walk in cooler, cracked orange lid on vodka sauce.

Basic - Food stored on floor. Jugs of cooking oil and boxes of soda syrup stored on floor of outdoor storage area. Box of potatoes on floor of walk in cooler. Employee moved all items to proper storage levels. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Ice machine outside storage area.

Basic - Inside/outside of dumpster not clean. Numerous food items outside front of dumpster on the ground. Items also outside of the dumpster fenced in area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of Flip top lid of ice machine in outside storage area has buildup of mold-like substance. Gasket of reach in freezer has black, mold-like substance.

Basic - Open dumpster lid. Both dumpsters outside in public parking lot.

Basic - Unnecessary items stored in garbage enclosure. Equipment and stored around dumpster.

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. No proof of any employee training available. Warning - From follow-up inspection 2021-07-02: At callback time needed to obtain. Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard. R Warning - From follow-up inspection 2021-07-02: At callback : No change. time needed to obtain beard guards. Time Extended

Basic - - From initial inspection : Basic - Vending machine exterior soiled. Soiled gaskets to reach in cooler by prepline. Warning - From follow-up inspection 2021-07-02: At callback time needed to clean. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen area. Warning

High Priority - Soiled soda nozzle at bar. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Fish 48° , raw shrimp 51° , crab cake 50° egg wash 50° in reach in cooler next to walk in cooler. Reach in cooler by prep line : seafood 47°. Reach in cooler frontline slaw, cut tomato 48°. Other reach in cooler by prep line raw chicken 50°. Per Person In Charge all foods in coolers less than 4 hrs. Per iced down items and moved some to walk in cooler. Cooked potatoes on counter at 76°. Made about 1 hr before. Moved to walk in cooler. Warning

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/ About 10 food service employees present with no certified food manager onsite. Arrived later in inspection. Corrected On-Site 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. No proof of any employee training available. Warning

Intermediate - No soap provided at handwash sink. Missing soap at Hand wash sink at bar. Warning

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

Basic - Single-service articles improperly stored. Single service lids stored on floor. Moved by manager. Corrective Action Taken Warning

Basic - Standing water in bottom of reach-in-cooler. Standing water in drinks reach in cooler located outside Warning

Basic - Vending machine exterior soiled. Soiled gaskets to reach in cooler by prepline. Warning