DINE AND CRUISE ENTERPRISES LLC

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -small tanks and scuba tanks Warning - From follow-up inspection 2026-06-05: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer Warning - From follow-up inspection 2026-06-05: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -small oven Warning - From follow-up inspection 2026-06-05: Time Extended

Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -knives Warning - From follow-up inspection 2026-06-05: Knives Time Extended

High Priority - Displayed food not properly protected from contamination. -Gravy in dining room Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef over RTE pork Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. -scuba tanks

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -tooth brush by pasta Corrected On-Site

Basic - Hole in floor in kitchen. Per manager cover is put on when they sail.

Basic - Ice buildup in chest freezer.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -knives

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -food wrapper in sink and ham in front of hand sink. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. -scuba tanks not secured in storage room

Basic - Equipment in poor repair. -gasket torn on freezer in storage area

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

High Priority - Toxic substance/chemical improperly stored. -chemical spray bottles store over seasonings. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of alto sham per manager no longer using -cutting board in bar -ice dispenser soiled in waiting room.

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. - beef

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell on shelf vegetable oil

Basic - Exterior door has a gap at the threshold that opens to the outside. -light under garage type door in storage area

Basic - Ice buildup in chest freezers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -front of reach in cooler -cart soiled with food debris

High Priority - Toxic substance/chemical improperly stored. -small sanitizer on shelf above steam wells

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of igloo used for drink ice with a small amount of mold like substance -iced dispenser at soda station in wait area small about of slime

Intermediate - Handwash sink used for purposes other than handwashing. -bowl and other items in handsink/storage area employee rinsed bowl

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount,storage area

Basic - Equipment in poor repair. -shelves in beer cooler at bar rusted

Basic - Exterior door has a gap at the threshold that opens to the outside. -two side doors in kitchen

Basic - Hole in or other damage to wall. -hole in wall, baseboard area by slicer

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -storage area

Basic - Time/temperature control for safety food thawed in an improper manner. -beans at room temperature

Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with debris on storage area -under equipment in kitchen

High Priority - Raw animal food not separated from ready-to-eat food during preparation. -raw egg over cooked pasta Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -cleaners stored by liquor bottles at bar Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser dining room on boat- employee -ice dispenser in waiting area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pineapple sauce

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -storage area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -white chest freezer

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cooler soiled at bar

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -tools stored by liquor bottles at bar Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. -bar area -debris on floor in storage room

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -73f less than 4 hours advised to use time as a public health control

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. -pot roast held more than 48 hours

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior /lid of igloo cooler used for drink ice

Intermediate - Handwash sink used for purposes other than handwashing. -bar towels stored handsink

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Floor not cleaned when the least amount of food is exposed. -under equipment cookline

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter packet 63f less than 4 hours

Intermediate - Handwash sink used for purposes other than handwashing. -pan in sink Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 card expired

Basic - Equipment in poor repair. - lid to chest freezer in disrepair

Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled in storage area

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pot roast , per employee been in cooler for two days

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -certificate expired

Basic - Equipment in poor repair. -gasket torn on reach in cooler in storage area

Basic - Working containers of food removed from original container not identified by common name. -salt Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. -behind equipment

High Priority - Raw animal food stored over/beef /not properly separated from ready-to-eat food. -per operator beef is personal food

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pot roast gravy dated 2/25 manager discarded

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open soda can on shelf above prep area

Basic - Soiled floor. - Cookline floor soiled under equipment -storage room debris on floor