SAM'S CRYSTAL RIVER SEAFOOD

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in dining room area have dust build up. Mold like substance on ceiling air vents of kitchen area. Warning

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No proof of food manager for establishment at time of inspection, servsafe website down unable to assist in verifying. Warning - From follow-up inspection 2025-06-11: At time of follow up inspection operator unable to access ServSafe website to provide food manager certification. Time Extended

High Priority - Dented/rusted cans present. See stop sale. On can speed rack, one can of green beans with dented seal. Operator removed to be discarded. Corrective Action Taken

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. Chlorine dishwasher machine at 0ppm, operator attempted to prime at conclusion of inspection sanitizer solution at 0ppm. Will place maintenance call and began setting up three compartment sink. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line breading station milk bath (48F - Cold Holding) employee added ice directly to milk bath and second temperature (40F - Cold Holding) Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wait station sanitizer by sink at over 500ppm quaternary, strip color not on concentration chart. Employee reset sanitizer solution. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wait station flip top reach in cooler cutting board with food residue staining on grooved areas. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee on cook line utilize hand wash sink to fill pitcher.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No proof of food manager for establishment at time of inspection, servsafe website down unable to assist in verifying. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in freezer, employees personal food and drinks on top shelf over desserts for customers. Operator states will provided employee food bus tub and store on floor. Corrective Action Taken Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelves of dishwashing area, clean plastic and metal containers stacked while wet. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on wait station cook line has rust pitting the surface at the back side by the top plate. Discussed with operator. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris build on cook line hood filters. Debris in door gasket of reach in cooler under breading station. Repeat Violation

Basic - Single-service articles improperly stored. In exterior storage shed, single service cups and lids stored in box on the ground.

High Priority - Dented/rusted cans present. See stop sale. 1 can with rust along seam.

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 employee plate hush puppies with bare hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over intact beef in walk in cooler. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 5 rodent droppings in external storage shed. No food in storage, only single service items and linens. Person in charge began cleaning during inspection. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server reach in cooler milk, soup 45F. Lids open during inspection, person in charge closed. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Items held on time on cookline missing time mark.

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing information on employee cards.

Basic - Floor area(s) covered with standing water. Standing water on floor by ice machine. Also debris buildup in corner.

Basic - Water leaking from pipe and/or faucet/handle. Leak under hand wash sink in server area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects around dishmachine.

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on the wall by hand wash sink opposite of dishmachine. Person in charge killed and discarded. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chowder on line at 125F, person in charge reheated at 172F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cleaner spray stored over single service items on shelf. Item was moved to appropriate location. 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. Milk in reach in cooler with no date mark. Person in charge discarded. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. One manager with no proof of CFM during inspection.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Lid for rice missing pieces, cracked. Person in charge discarded.

Intermediate - No soap provided at handwash sink. Missing soap from far hand wash sink in the bar. Person in charge provided. Corrected On-Site Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Several certificates missing date of birth of employees.

Basic - Floor area(s) covered with standing water. Observed standing water on the floor around ice machine. Person in charge squeegeed during inspection. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed leak under prep sink.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Person in charge states salmon can been ordered undercooked medium rare. Does not have parasite destruction letter or invoice during inspection. Person in charge called distributor during inspection states it is not farm raised pellet fed. Person in charge states will fully cook to 145F from now on. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at triple sink hanging below flood rim. Person in charge raised. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler crab cakes at 48F. Person in charge states was sitting out on cart prior to stocking cooler less than 4 hours ago. Person in charge moved to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hush puppy mix, kale held on time per person in charge with no time mark. Person in charge marked appropriately. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from hose bibb by hand wash sink by dishmachine.

Intermediate - Handwash sink not accessible for employee use at all times. Water at hand wash sink by cookline turned off during inspection due to leak at hand wash sink. Also hand wash sink at bar area draining directly onto ground, person in charge reconnected to pipe during inspection. Corrective Action Taken Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees on duty with no CFM. Person in charge states that he does have it via email confirmation, no physical copy of certification.

Intermediate - No soap provided at handwash sink. Missing from hand wash sink by dishmachine. Repeat Violation

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. One employee with no proof of training during inspection. Some cards are copies of originals.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table and on shelf above prep table. Person in charge moved to appropriate location. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler and walk in freezer employee personal items stored above foods to be served to customers. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on prep table, employee glasses on shelf. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple items wet nesting at clean dish area.

Basic - Equipment in poor repair. Gaskets and door at reach in cooler on cook line with damage, gasket torn. Ambient temperature of unit 52F during inspection person in charge moved items to walk in cooler during inspection. Will not utilize unit until holding temperature correctly. Floor in walk in freezer with damage. Rust observed on drink dispenser in server area above ice bin. Repeat Violation

Basic - Food stored on floor. Buckets of crab stored on floor in walk in freezer. Person in charge raised. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Single service items on floor in storage shed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hush puppy mix with sour cream (67°F - Cold Holding) spoke roll operator about adding hush puppy batter to time as a public health control. scallops (46°F - Cold Holding); shrimp (47°F - Cold Holding); salmon (46°F - Cold Holding) operator placed items on ice. Retemped taken scallops 40°F shrimp 40°F salmon 41°F Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse knife blade off at Handwash sink beside 4 compartment sink.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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. Warning

Intermediate - No soap provided at handwash sink. Hand wash sink between liquor cage and Three compartment sink.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Fryer cleaning powder on shelf under prep table on cooks line. Operator labeled. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Hand wash sink next to reach in cooler and swinging door to dining area. - hand wash sink between liquor cage and Three compartment sink. No cold water at Handwash sink on server alley by large reach in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple cups on top of prep tables on cooks line. Operator moved. Employee food on counter by tea urns in server alley. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Behind and under ice machine.

Basic - Floors not maintained smooth and durable. Walk in freezer floor, metal floor is peeling up exposing insulation and causing water to get trapped under floor. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor by ice machine. Operator placed at dish area to be cleaned and sanitized. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer exposed insulation on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler soiled. Exterior of ice machine soiled. Reach in freezer gasket soiled on cooks line. Reach in cooler raw fish battering station gasket soiled on cooks line.

Basic - Open dumpster lid. Operator closed. Corrected On-Site

Basic - Single-service articles improperly stored. Togo silverware on floor of outside storage building items were delivered previous day. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Handwash sink leaking from spout sink by swinging door to dining room. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 0ppm. Operator added more tablets. Observed 150ppm. Corrected On-Site