OCEAN DECK RESTAURANT

High Priority - Live, small flying insects found -3 small flying insects in corner bar service area near hand sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun interior at corner service well next to hand sink Corrected On-Site

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while preparing food

Basic - Equipment in poor repair. -damaged hood filter

Basic - Grease receptacle lid open. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -black substance on some shelving inside beer cooler

Basic - Old labels stuck to food containers after cleaning.

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet in prep area

High Priority - Live, small flying insects found -3 flying insects near corner of bar hovering around mixers/bar fruit

Basic - Condensation or other drainage not disposed of according to law. -drip from line rapid steamer pooling onto cookline floor

Basic - Floor soiled/has accumulation of debris. -behind equipment at end of line near dish washing station

Basic - Insect control device installed over food preparation area. -above ice well in bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving in prep area near walk in

Basic - Stored food not covered. -fruit caddy's

Basic - Water leaking from pipe and/or faucet/handle. -sprayer at dish sink

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -partially cooked chicken wings, provided written procedure form

Intermediate - Handwash sink used for purposes other than handwashing. -knife inside hand sink

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment in poor repair. -rusted shelving inside walk in cooler

Basic - Hood filter missing from automatic fire suppression/exhaust system.

High Priority - Evidence of cleaning wastewater dumped onto ground. -outside of establishment, area near south gate. Pooled wastewater in corner near swing gate. Manager has employees routinely cleaning affected area, stated looking into modifications to area that will prevent draining grease onto ground outside of establishment.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above fully cooked ribs under grill in drawer. -raw fish stored above crab-cakes(precooked fish) Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. -top surface of dish machine

Basic - Floors not maintained smooth and durable.

Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dust build up on decor above bar near entrance. Area above soda guns -holster to soda gun in bar

Basic - Open dumpster lid.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -partially/undercooked cooked chicken wings stored above breading for seafood under fryers Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -food grade beverage lines at soda guns in bar, far left well

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.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels. -employee stated was accidentally removed this morning during prep, replaced tag. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -breading/seasoning bulk container next to bag of onions

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

Basic - Floors not maintained smooth and durable. -cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -racks above containers of tortilla chips

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. 0-10ppm, manager put in new chemical bucket

High Priority - Raw/partially cooked animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -partially cooked chicken wings stored above raw fish inside cooler under grill. -partially cooked chicken wings stored above clams Advised to remind employees partially cooked poultry shall be stored the same manner as raw. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw lobster tail 48-50F, raw shrimp 48-50F inside low boy cooler across from grill. Manager is limiting amount of product used in station, added ice. Stated placed in cooler 2 hours prior.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -inside bar, quat 500ppm+

Basic - Clean equipment/dishware/utensils stored underneath ice bath station at cooler on cookline exposed to drip. -employee moved plates to new station, sent some back to dish area Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -Ice bucket

Basic - Fan soiled with accumulated food debris, grease, dust, or mold-like substance. -cookline

Basic - Floor area(s) covered with standing water. -cookline

Basic - Floor tiles missing and/or in disrepair. -broken floor tile under cooler across from dish machine

Basic - Hole in ceiling. -cookline, at end across from dish machine. Large exposed opening around utility lines

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

Basic - Significant Accumulation of debris on exterior of warewashing machine.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2023-03-02: Time Extended

Basic - - From initial inspection : Basic - Grease recycling container with grease pooling onto ground. - From follow-up inspection 2023-03-02: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -unit at end of line - From follow-up inspection 2023-03-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan above cooler -surface of old cutting board used for storage -lines connected to dispensers in bar - From follow-up inspection 2023-03-02: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - bar area 100-150ppm. -quat tablets used with manufacturing requirements set to 200ppm for sanitizing utensils. Manager corrected

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab legs 50F, raw salmon 49F, clams 50F, sliced cheeses 50F-55F. Manager moved to walk in freezer oj shallow pans, rechecked prior to 4 hours from prep at 42-43F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -melted butter 119F, employee stated 3 hours. Moved to grill to reheat Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of some soda gun nozzle heads in bar

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

High Priority - Canned Beverage stored in ice used for drinks.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw tuna stored over cooked crab cakes. Manager corrected Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw tuna, salmon 48F, greater than 4 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw tuna, salmon 48F inside unit across from cool top.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 500ppm+ quat inside bar sink, manager corrected to 200ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun interiors

Intermediate - Handwash sink used for purposes other than handwashing. -food debris inside handwash sink

Basic - Can opener blade showing rust , employee stated new blade ordered.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing watch

Basic - Equipment in poor repair. -coolers across from cook top. -walk in cooler gaskets

Basic - Floor area(s) covered with standing water. -warewashing area

Basic - Floor soiled/has accumulation of debris. -under cook line/warewashing area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda gun holsters

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink near dish machine Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained on cook line - From follow-up inspection 2021-10-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-10-20: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. -emailed copy of paperless license letter - From follow-up inspection 2021-10-20: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -cook line - From follow-up inspection 2021-10-20: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2021-10-20: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink inside fish room - From follow-up inspection 2021-10-20: Time Extended