J C'S RIPTIDES

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over salad dressing, walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom right upright cooler: raw chicken 44f and 46f. Operator moved to sheet pans and placed in the walk in freezer Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer blade guard - Soda nozzle for soda machine at the end of the bar - Light buildup interior bar ice machine

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.

Basic - Carbon dioxide/helium tanks not adequately secured. In walk in cooler

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Chewing gum while deveining shrimp

Basic - Food stored on floor. Walk in freezer

Basic - Raw fruits/vegetables not washed prior to preparation. Heads of lettuce

Basic - Storage area not maintained clean and organized. Where freezers are stored

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.raw breaded shrimp over hamburger buns. Corrected On-Site

High Priority - Wastewater running out of clean out outside building adjacent to dish machine/employee restroom. Operator tightened cap. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Slicer blade guard Soda gun nozzle bar

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Whirlpool freezer in combo unit

Basic - Storage area not maintained clean and organized. Shed

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Cheryl and Trish Warning - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Back of the floor behind cooking equipment Warning - From follow-up inspection 2025-03-13: Time Extended

Basic - - From initial inspection : Basic - Grease/food waste on the ground. Around recycle container and exterior clean out adjacent to dish room Warning - From follow-up inspection 2025-03-13: Grease and old food on the ground around clean out cap adjacent to dish room Time Extended

Basic - - From initial inspection : Basic - Outdoor mop sink/cleaning facility provided at establishment not curbed. Outdoor mop sink partially curbed Warning - From follow-up inspection 2025-03-13: Time Extended

High Priority - Initial heating process is longer than 60 minutes to partially cook a raw animal food that will be fully cooked at a later time. Prime rib cooking from previous evening approximately 8:30 pm in oven set to 120F per operator. He stated it was turned up to current setting of 160F upon arrival approximately 2 hours earlier. Prime rib temping at 121F and 126F. See stop dale

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over bread and fries, cookline freezer

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw burgers over fish, walk in freezer

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hush puppy mix 45F and 45F, mix with vegetables and shrimp 45F. Bottom of Sir Lawrence cooler overnight per operator

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door

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. New employee with no food handler training

Intermediate - Spray bottle containing toxic substance not labeled. Clear substance in the bar

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

Basic - Carbon dioxide/helium tanks not adequately secured. - Bar - walk in cooler

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean spatulas stored in container underneath AC that is dripping into container and filling with water. Employee removed to wash Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.employee restroom

Basic - Food stored on floor. Plastic containers of oil in shed

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 in the bar around wine bottles Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Plastic wrapped raw bacon over bread, cookline freezer Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained small cutting boards

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nicole

Intermediate - Spray bottle containing toxic substance not labeled. Next to sham Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Across from ice machine Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Broken glass and loose trash 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. Approximately 10 ppm cl. Operator changed out chemical container and 50 ppm cl was reached. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - employee putting lemons on plates at expo window - Employee plating shrimp. Operator discussed with employee Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of raw fish over bread, cookline

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Seafood and batter mix 45F and 49F. Small reach in cooler. Operator discarded seafood batter. - server cooler butter 51F, discarded. Soup 44F. Key lime pie 45F. - improperly iced butter packets 51F, bar. Operator iced more fully.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Roast 91-116F in sham, cooked overnight and then turned down about 1.5 hours prior. Operator turned up to reheat

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. New employees with no food handler training

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - light buildup interior bar ice machine - stained cutting board, cookline

Basic - Floor soiled/has accumulation of debris. Walk in freezer

Basic - Food stored on floor. Case of fish, walk in freezer

Basic - Garbage on the ground and/or pad around dumpster.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies around the ice bin in the bar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open bag of frozen raw shrimp over fries, white cookline freezer Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Frigidaire cooler, sour cream 48F, provolone 50F, blue cheese 52F. Overnight. See stop sale

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked prime rib on tray in walk in cooler; cooked ribs

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation

Basic - Dead roaches on premises.2 in the cabinet under wine cooler Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink next to cutting board where employee is deveining shrimp Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline drawers

Basic - Time/temperature control for safety food thawed in an improper manner. Various items sitting out at room temp to thaw Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Front door area Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - U star cooler, raw seafood over butter - in a freezer - not all products commercially packaged. Speed rack with raw burgers over raw seafood, walk in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 45F, butter 45F, bottom shelf of upright U-Star cooler

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. @ 2 pm, roast 113F-132F cooling. 107-127F at 2:59. Moved to cooler

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John Repeat Violation

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Christy, Yvonne, Nicole Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Clear substance, bar in HDX sprayer Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Souffle cup in blue cheese

Basic - Carbon dioxide/helium tanks not adequately secured. bar Corrected On-Site

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

Basic - Food stored on floor. Bags of ice, walk in freezer

Basic - Garbage on the ground and/or pad around dumpster.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Front door

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the bar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food or other raw animal products. - raw steak over raw fish cook line - raw seafood over cooked rice, upright cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter out and returned to cooler in the bar 58F

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - light debris can opener blade - soda nozzle in the bar - light debris slicer blade guard -

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom

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. 2 current employees

Intermediate - Spray bottle containing toxic substance not labeled. Hdx sprayer Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self closing

Basic - Carbon dioxide/helium tanks not adequately secured. Ice machine area

Basic - Dead roaches on premises. 1 on the floor next to sham Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on clean utensil storage area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor walk in freezer under fan

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Warewashing area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - non commercially packaged raw seafood over fries, raw bacon over greens, cookline freezer Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single service butters 45F sitting out end of bar Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Ice machine cleaner concentrate stored on top of ice machine 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. Open container of half and half in the bar

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Corrective Action Taken Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Top back of dish machine

Basic - Carbon dioxide/helium tanks not adequately secured. - In front of ice machine - in storage area with chest freezers - in the bar Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives, expo area Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Top gaskets and light buildup in interior reach in freezer on cookline - bottom gaskets cookline drawer - storage room with chest freezers

Basic - Self-closing device on bathroom door disconnected/broken. Employee restroom

Basic - Time/temperature control for safety food thawed under water that was not adequately covering food product. Water running onto part of 2 several foot long pieces of raw fish, sticking out of three compartment sink Corrected On-Site