SHRIMP BASKET

High Priority - 5 live small flying insects found in kitchen area. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed condensation frozen to brownies in fry station reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steamer station iced product: shredded cheese 45F, bbq butter 50F. Iced on fry station: raw catfish 51F, raw oyster 54F. Per manager all items on line approximately 1 hour. Ice and ice water added to ice baths during inspection. Corrective Action Taken Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Coffee pot cleaner, glass cleaner and quaternary sanitizer stored over fry filter powder. Manager had fry filter powder moved above chemicals. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue built up inside soda gun nozzle. Manager had nozzle cleaned at time of inspection. Corrected On-Site

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

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on tiles around vents in dining area.

Basic - Garbage on the ground and/or pad around dumpster, food debris in mop sink by dumpster.

Basic - Ice buildup in reach-in freezer on fry station. Repeat Violation

Basic - Inside of dumpster not clean. Heavy build up of food/grease/debris stuck to inside of dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled speed rack pans for holding bagged seafood in walk-in cooler. Walk-in cooler shelves soiled. Employee sent pans to dish area for washing.

Basic - Objectionable odor in walk-in cooler.

Basic - Standing water in floor drain/floor drain draining very slowly under steamer. Manager unclogged drain during inspection. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed date marked 8/8 on crab claws. Manager stated claws should have been marked 9/8.

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach behind bar. Manager killed and sanitized the area. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 65F sitting in cambro on expo line. Manager states made 30 minutes before inspection and put coleslaw in reach in cooler to cool down. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in machine in prep area.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents throughout kitchen with mold like substance build up.

Basic - Floor area(s) covered with standing water. Observed areas behind bar and in kitchen expo and cook line with build up of water.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed walk in freezer with ice build up around condenser fan.

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-03-07: Observed no employee training completed at this time. Will extend. Time Extended - From follow-up inspection 2024-05-06: Observed some employee training done but still missing majority. They have books just need to do another class. Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-03-07: Observed no employee training completed at this time. Will extend. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dish machine with 0 ppm chlorine. Noticed hose was out of sanitizer. Manager deed hose in sanitizer and primed machine. Corrected to 100ppm. Corrective Action Taken

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 25 rodent droppings under beer tap cooler in bar area. Warning

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed only 60 days worth of oyster tags.

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

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in kitchen prep area.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed microwave with rust inside.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 2 dead rodents in trap under bar cooler in bar area and approximately 12 dead roaches on glue trap under hand wash sink in kitchen next to grill. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board in kitchen on open top cooler that is no longer cleanable.

Basic - Dead roaches on premises. Observed 1 dead roach on floor of server area next to hand wash sink and 1 dead roach on wall in back of kitchen next to grease collection containers. Warning

Basic - Floor not cleaned when the least amount of food is exposed. Observed floors in kitchen behind equipment with a build up of food on floors.

Basic - Hole in or other damage to wall. Observed wood behind beer cooler near floors with rotting wood in need of repair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed floors in kitchen and bar area with build up of food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottoms of reach in cooler and reach in freezers with build up of food and liquid throughout the kitchen.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink in server area with slow drain.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice 48F prepared on 5-14 not properly cooled from above 135F to 41F in the proper amount of time. Cooked potatoes 50F prepared on 5-15 not cooled from above 135F to 41F in the proper amount of time 6 hours. Warning

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 chemical dish machine not sanitizing at proper ppm at 0ppm. Manager set up 3 compartment sink to use for sanitizing. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed small live flying insects in back storage area and cook line. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed coleslaw 47F whitefish 47F, 46F popcorn shrimp 47F cut lettuce 48F cooked potatoes 50F raw oysters 48F rice 48F all above 41F due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw oysters 48F for a period of undetermined amount of time. See stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed coleslaw 47F prepared on 5-15 stored in walk in overnight never cooled to 41F white fish 47F, 46F prepped on 5-15 and never cooled to 41F popcorn shrimp 47F prepped on 5-15 and never cooled to 41F lettuce 48F prepped on 5-15 and never cooled to 41F Warning

Basic - Condensation or other drainage not disposed of according to law in walk in cooler splashing onto pickle bucket. Warning

Basic - Food stored in a location that is exposed to splash/dust. Observed bucket of pickles in walk in cooler with condensation splashing up on bucket. Warning

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

Basic - Plumbing system in disrepair. Observed plumbing leaking under hand sink onto floor on kitchen line. Warning