SHRIMPBOAT ON THE BAY

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice scoop in hand wash sink behind oyster bar.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tank behind liquor bar for soda machine not secured.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked without properly drying wet nesting.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored over cheese in salad station. Manager moved burgers to bottom. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp boat salad station: tuna dip 45F, per manager, overnight see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp boat salad station: tuna dip 45F, per manager, overnight, see stop sale. Barefoot fry setup: Buttermilk 46F, approximately 1 hour, employee iced better at time of inspection.

Intermediate - Clam/mussel/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. No oyster consumer advisory posted on Shrimp Boat side. Provided flyer to operator. Posted at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines on shrimp boat side.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on soiled ice machine on shrimp boat side. Manager moved scoop to dish area to be washed. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of ice machines on shrimp boat side. Gaskets on 4 door upright on barefoot side.

Portable fire extinguisher gauge in red zone. For reporting purposes only. By hand wash sink in barefoot kitchen. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher wash and rinse dishes in three compartment sink, begin putting dishes away, no sanitizer step. Discussed with manager. Manager filled sanitizer sink and employee sanitized dishes. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp boat salad area: tuna salad 52F, quinoa 53F, less than 3 hours. Discarded at time of inspection. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution near barefoot dish pit tested at 200+ ppm. Manager dumped solution and made new. New solution chlorine 100ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in barefoot kitchen hand wash sink. Employee removed stained during inspection. Corrected On-Site

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 - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom between double doors by shrimp boat bar.

Basic - Hole in or other damage to wall. Hole in wall behind shrimp boat dish machine. Damage to wall by barefoot three compartment sink.

Basic - Ice buildup in walk-in freezer on floor and shelves.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of shrimp boat production cooler door. Gaskets on 4 door barefoot reach in.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior on 2 door barefoot cook line reach in.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 small flies on and around downstairs bar soda gun. Admin Complaint - From follow-up inspection 2022-07-05: No flying insects observed. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar table setup: shredded cheese 54F, per bartender approximately 1 hour, added ice at time of inspection. Salad station table: sliced tomatoes 52F, cooked chicken 51F, per employee approximately 20 mins. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2022-07-05: No TCS food on prep area table. Prep area glass door cooler: diced chicken 43F, cole slaw 41F. No shredded cheese at oyster bar. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over asparagus in shrimp boat produce walk-in. Manager put eggs on bottom shelf at time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 73F, on counter over night per manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on shrimp boat cook line counter 73F over night per manager.see stop sale. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to three compartment sink faucet, no back flow prevention. Manager installed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not marked. Repeat Violation

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

Basic - Ceiling tile missing. Above ice machine on shrimp boat side.

Basic - Drain cover(s) missing. In front of barefoot fryers.

Basic - Duct tape used to repair nonfood-contact surface. Shrimp boat pastry area make table repaired with duct tape.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Collard greens, peas, cabbage, In barefoot 4 door cooler. Employee moved items and labeled. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on Barefoot 4 door reach in cooler gaskets. Debris on floor by ice machine, shrimp boat side, under missing ceiling tile. Barefoot protein walk-in door handle soiled. Grease/residue build up on front of cooler under barefoot flat top. Repeat Violation

Basic - Soiled Floors in barefoot produce walk-in cooler and freezer. Grease build up on floor beside barefoot flat top. Dust like substance on wall behind barefoot salad make table and on light shield above barefoot expo.

Basic - Stored food not covered. Bread sticks in freezer not covered. Manager covered 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. Dish machine tested at 149F, chlorine tested at 0 ppm

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm. Employee added quat sanitizer, retested at 200ppm Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese on counter at oyster bar 58F,, per manger approximately 2 hours, moved to walk-in cooler at time of inspection. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Non chemical side of splitter at mop sink between restaurants. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some oyster tags at bar not marked. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of soda nozzle at shrimp boat bar. Cleaned at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At shrimp boat cook line, barefoot dish area, manager restocked Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quinoa and chick peas in shrimp boat walk-in, not dated, per manager approximately 3 days ago. Dated at time of inspection. Corrected On-Site

Basic - Ceiling tiles and wall soiled with accumulated food debris, grease, dust, or mold-like substance.on bare foot side Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Printed at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on line on grill fry station on shrimp boat side.

Basic - Ice scoop handle in contact with ice. Barefoot bar. Bartender removed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on barefoot 4 door cooler. And shrimp boat walkins. Cleaned at time of inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Barefoot cookline reachin.