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High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Risotto in reach in cooler dated 03/26.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Risotto in reach in cooler dated 03/26.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic butter in walk in cooler dated 10/14.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic butter in walk in cooler dated 10/14.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 45°f and mahi at 44°f in cooler at end of cookline. Operstor moved to another cooler. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, cooked meatballs in walk in cooler. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site

Basic - Equipment in poor repair, shelf below prep table rusted.

Basic - Floors soiled. -accumulation of grease under fryer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit, cooler next to stove at end of cookline.

Basic - Stored food not covered, container of salt. Corrected On-Site

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

High Priority - Container of medicine improperly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork, chicken and beef at 45°f in reach in cooler. Operator moved to walk in cooler.

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. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Mussel tags not marked with last date served. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-05-13: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 74°, garlic butter 71°, blackened butter 72° at cookline. Out of cooler 1.5 hours. Operator moved to freezer for rapid cooling.

Intermediate - Handwash sink used for purposes other than handwashing.

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 - Clean equipment/utensils stored below fly trapping device.

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Lobster tail at 54°f. Thawing for 30 minutes. Moved to cooler. Corrective Action Taken

Basic - Working containers of food, sugar, removed from original container not identified by common name.