SHARKYS BEACHFRONT RESTAURANT

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cobia cooked and plated final temp 133F, returned to grill for further cooking, final temp 156F. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 156F maximum temperature achieved in dish machine. Operator connected chlorine to machine and primed, tested at 100ppm chlorine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up on can opener blade. Employee washed blade during inspection. Residue on soda gun nozzle at bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine cleaned during inspection. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Boiled shrimp cooling by nacho station hand wash sink. Manager moved shrimp at time of inspection. Corrected On-Site

Basic - Ice buildup in outside walk-in freezer.

Basic - Standing water in bottom of beer reach-in-cooler at bar. Bartender removed water at time of inspection. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Irreversible thermometer obtained maximum temperature of 153F at dish surface. Operator connected chlorine to machine during inspection. Tested at 100ppm chlorine. Corrected On-Site Repeat Violation

Intermediate - Identity of food or food product misrepresented. Menu states "Panhandle Seafood Platter" contains "gulf shrimp" as a component. Manager unable to provided proof of gulf shrimp at establishment. Observed cases of frozen Performance Food Group shrimp and Pacific Coral Seafood Co shrimp with labels stating the shrimp are products of India and Ecuador. Admin Complaint

Intermediate - Soap dispenser at handwash sink in fry station not working/unable to dispense soap. Manager fixed dispenser during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Yogurt and soy milk in salad upright cooler. Per manager items belong to employees. Manager removed products from cooler during inspection. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance in bar soda gun holster. Grease build up on side and front of fryers and on back splash area. Fry station cooler gasket soiled. Food/grease on under side of fryer make table lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in make table pan with sauce squeeze bottles. Employee removed drink from cooler at time of inspection. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Obtained a temperature of 135F at dish surface and on machine gauge, and 0 ppm chlorine. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers: raw shrimp 47F at 3:15pm. Per employee, shrimp in unit since 11am, over 4 hours, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers: raw shrimp 47F at 3:15pm. Per employee, shrimp in unit since 11am, over 4 hours, see stop sale. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 stacks of unmarked oyster tags in oyster station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Manager had can opener washed at time of inspection. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Manager shocked bar hand wash sink with paper towels during inspection. Corrected On-Site

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. Operator posted sign at time of inspection. Corrected On-Site

Basic - Floor has accumulation of debris behind bar equipment.

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and speed racks soiled. Hand rail to attic dry storage soiled. Exterior of fry cooler and gaskets soiled. Pizza station reach in cooler drawers soiled. Manager had walk-in cooler shelves cleaned during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oysters received in shell at 52F. Cooled within 30 minutes to 44F.

Intermediate - Equipment drain line draining into handwash sink. Observed drain line for frozen drink machine draining in hand wash sink behind inside bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun at bar with build up of slime inside gun holster and nozzle. Manager asked bartender to clean before opening. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on cutting board in prep area. Manager removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in corner of walk in freezer behind restaurant.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas stored in water at 77F.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed large bin of oyster tags not kept in order of last service day.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no dates on oyster tags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle with mold like substance in holder at outside bar and inside bar.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed oysters shucked in shell held overnight with no date mark.

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. Observed tuna in ROP packs with no opening already thawed in walk in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic cup being used as sugar scoop for server area. Manager had employee throw cup away. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed knives and spoons stored food contact surface up. Manager asked employee to take to dishwasher and run with food contact surface down. Corrected On-Site

Basic - Single-service articles improperly stored. Observed to go boxes on floor in dry storage area.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spatulas stored in water at 78F in kitchen next to grill. Manager removed utensils and discarded water. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed shrimp date marked more than 7 days. Manager threw away. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab cakes 49F and pesto cream sauce 48F less than 2hours. Manager moved to different cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at server station on west side of restaurant. Manager had employee refill paper towel holder. Corrected On-Site

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.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed chef's knife stored between two covers of salad cooler. Manager removed and took knife to dish wash area. Corrected On-Site Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks stored with food contact surface up. Manager took to dish wash area to turn handle side up and run through dishwasher. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags with no date marked for last day served.

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. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open container in bar area for employee. Bartender threw away. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cooks without hats or hair nets.

Basic - Food stored on floor. Observed pickles stored on floor.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hung on fryer doors. Manager removed. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed coleslaw with date exceeding 7 days. Manager threw away. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup without lid in prep area of kitchen.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed floor missing tiles behind oyster bar.

Basic - Food not stored at least 6 inches off of the floor. Observed crab claws, shrimp and fish stored in floor of walk in freezer. Manager put on shelves. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed rice in walk-in needing to be covered. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed sugar in white can not labeled. Manager labeled. Corrected On-Site