OLD FLORIDA FISH HOUSE

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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed oyster bar and walk-in cooler removed, walk-in freezer, dry storage and single serve storage added. Warning - From follow-up inspection 2025-12-09: Time Extended - From follow-up inspection 2026-01-28: Upon callback, plans have not been approved through plan review. Time Extended

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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed oyster bar and walk-in cooler removed, walk-in freezer, dry storage and single serve storage added. Warning - From follow-up inspection 2025-12-09: Time Extended

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. Observed dishmachine chlorine reading 0ppm chlorine. Operator set up triple sink with 200ppm reading during inspection. Corrective Action Taken Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator updated with 06/01/26 expiration date during inspection. Corrected On-Site

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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed oyster bar and walk-in cooler removed, walk-in freezer, dry storage and single serve storage added. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold-like substance on interior ceiling of ice bin.

Basic - Food stored on floor. Observed dried kelp stored on floor in dry storage area. Operator properly stored during inspection. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees- employee restroom in kitchen and restrooms beside retail.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan vent guards in walk-in cooler with accumulation of dust.

Basic - Open dumpster lid. Operator closed lids during inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in low cooler. Operator removed during inspection. 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. Observed server move fries with bare hand on ready to serve plate.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed multiple food handlers leave cook line and return to same task without washing hands and change gloves.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following foods held overnight in low boy cooler #26: sliced cheese 4# 47F, cream cheese 44F, chicken base 44F house made holandaise 44F, 4 each crab cake 44F, .75# butter 45F, shrimp 5# 47F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods held overnight in low boy cooler #26: sliced cheese 4# 47F, cream cheese 44F, chicken base 44F house made holandaise 44F, 4 each crab cake 44F, .75# butter 45F, shrimp 5# 47F Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed 3 oyster tags not marked with last date served.

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. This inspector printed advisory during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food not stored at least 6 inches off of the floor. Observed 4 containers of cooking oil stored approximately 1.5 inches off floor.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Sea brim 42F, red snapper 41F, king crab 42F, dungeons crab 42F. Chef stated they ROP fish fresh( no approved HACCP plan). Warning

High Priority - Stop Sale issued due to adulteration of food product. Upright- Reduced oxygen packaged-ground raw wagu, ground raw duck, sou vide pork. (4-24/5-4-24). Upright cooler- Reduced oxygen packaged- crab Thawing in bag 36F. ( 1-7) Sushi bar- reach in cooler- reduced oxygen package- king crab 42F, Dungeons crab 42F, sea brim 42F, red snapper 41F. (5-4 or earlier ).

Intermediate - Handwash sink used for purposes other than handwashing. Green scrub pad stored in hand wash sink at sushi bar.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Upright- Reduce oxygen package-ground raw wagu, ground raw duck, reduced oxygen package-sou vide pork. (4-24/5-4-24). Upright cooler- Reduced oxygen package- crab Thawing in bag 36F. ( 1-7) Sushi bar- reach in cooler- Reduced oxygen package-king crab 42F, Dungeons crab 42F, sea brim 42F, red snapper 41F. (5-4 or earlier ). Warning

Basic - Employee preparing food in customer section of dining area. Employees wrapping duck dumplings in the dining room.

Basic - Stored food not covered. Cambro of red crab stored in walk in freezer not covered.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Sushi bar- reach in cooler- Reduced oxygen packaging not frozen- king crab,Dungeon crab ,sea brim ,red snapper, Date, no times Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi right side- Minh phu shrimp 47°, tuna 46°, salmon 45°, uptown beef 45°F. ( all items held in cooler over night, see stop sale ). Chef discarded all items and has a technician looking at equipment. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi right side- Minh phu shrimp 47°, tuna 46°, salmon 45°, uptown beef 45°F. ( all items held in cooler over night, see stop sale ). Chef discarded all items and has a technician looking at equipment. Corrected On-Site Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cracks in ceiling in women's bathroom in oyster bar area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on dish/ food prep table in ware washing area. Manager had employee remove back pack and sanitize area. Corrected On-Site Repeat Violation