HARBOR COVE

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2022-05-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Cutting boards stained. Reach in cooler drawers soiled. Warning - From follow-up inspection 2022-05-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine dish machine. Warning - From follow-up inspection 2022-05-06: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice, tempura Warning - From follow-up inspection 2022-05-06: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Cook line in front of flat top Warning - From follow-up inspection 2022-05-06: Time Extended

Basic - - From initial inspection : Basic - Floor under cooking equipment heavily soiled with grease. Warning - From follow-up inspection 2022-05-06: Time Extended

Basic - - From initial inspection : Basic - Gaskets torn on sauté cooler. Sushi cutting boards Warning - From follow-up inspection 2022-05-06: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Repeat Violation Warning - From follow-up inspection 2022-05-06: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 1 can of kraut dented

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. Sanitizer reading zero at both bar and kitchen dishwashers. Tech has been called

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (54°F - Cold Holding); swai (47°F - Cold Holding); grouper (45°F - Cold Holding); crab mix (54°F - Cold Holding); conch fritters (53°F - Cold Holding) chef stated cooler just stocked 45 minutes ago. Recommended rapid chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice found at 129° hot holding, recommended rapid reheat. Rechecked, now at 169° Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray lubricants stored on shelf over prep table

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

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. Lobster portioned 2 days ago not date marked. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed a copy Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 2. Cutting boards stained.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Sushi boats stored on counter where customers can touch them. 2. Wet nesting Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler. Front left cooks lowboy

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over sour cream Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooks line grill

Intermediate - - From initial inspection : Intermediate - Encrusted material on can opener blade. - From follow-up inspection 2021-06-15: Time Extended - From follow-up inspection 2021-08-06: Time Extended

Intermediate - - From initial inspection : 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. Sushi menu does not have menu marked raw or undercooked - From follow-up inspection 2021-06-15: Time Extended - From follow-up inspection 2021-08-06: Sushi menu has no asterisks noting raw or under cooked fish items. No choice of how to order. Admin Complaint

Intermediate - - From initial inspection : 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. Sushi bar room has no plans on file. Warning - From follow-up inspection 2021-06-15: Time Extended - From follow-up inspection 2021-08-06: Called plan review no plans have been submitted. Operator has plans but have not submitted to plan review. Admin Complaint

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. All kitchen walls - From follow-up inspection 2021-06-15: Time Extended - From follow-up inspection 2021-08-06: Time Extended