HUNT & GATHER RAW BAR

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw egg white used in some liquor drinks, not disclosed as raw. Operator printed new menus with items marked. Corrected On-Site

Intermediate - No detergent in bar dish machine. New detergent connected to machine at time of inspection. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of bar cooler and gasket area of bar cooler soiled. Walk-in cooler shelves soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at oyster bar. Employees began cleaning bin at time of inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at oyster station tested at 0 ppm. Operator made new solution, tested at 200ppm quat. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters over cabbage slaw in reach in. Employe moved oysters to bottom.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Bolonasie in walk-in cooler date marked 4-22-25, see stop sale.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags being marked for day shucked. Discussed with operator.

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. Observed new cook without employee illness form. Owner had employee sign during inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives and spatula stored between pan and shelf. Owner moved utensils to dish area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed one cook with no hair restraint. Manager gave cook hat. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wash cloth at bar not in solution. Employee added bucket and put wash cloth in it. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed cambro in hand wash sink. Manager removed. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 98F. Manager took utensils out and dumped water. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: mashed potatoes 120F around edges, 137F in middle. Burner was turned off underneath. Cook turned heat back on. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 expired food handler certificate.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Open ceiling over raw bar area.

Basic - Dust/grease build up on cook line fan.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags without end dates. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door.