THE FAT SNOOK

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above cans of crabmeat in reach-in cooler. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler on cook line nearest dish area goat cheese (54F - Cold Holding); cooked mushrooms (48F - Cold Holding) Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash used as dump sink at bar. Ice in well. Handwash sink on cook line being used to defrost frozen shrimp

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. Not signed by most recent hires. Reviewed and signed during inspection Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp in hand wash sink is not fully submerged with cold running water. Operator moved to prep sink and submerged Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging not identified Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler to far left of cook line

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. Not signed by most recent hires

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. Erica

Basic - Clams/mussels/oysters removed from original container for long-term storage. Multiple storage locations. Tags not at each location

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 101°F. Operator discarded Corrected On-Site

Basic - Uncleanable knife block in use to store knives. Knife sheath in use on make line is uncleanable. Operator took out of service Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top of reach in cooler nearest triple sink grits (51F - Cold Holding); cooked rice (51F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler nearest triple sink grits (51F - Cold Holding); cooked rice (51F - Cold Holding)

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 83°F. Operator discarded Corrected On-Site

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. Operator set up sanitizing station and contact repair technician Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry over raw beef in stand up reach in cooler, operator moved Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Customers are not given choice of cooking temp for steaks. Automatically served medrare. Operator marked with asterisks on menus 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. All new hires read and signed 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. Emailed signage. Operator printed and posted Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200+ in sanitizer bucket on cook line. Remade to 50ppm Corrected On-Site

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. Over 200ppm. Operator had service tech arrive during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has an accumulation of mold like substance behind deflector plate

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks over prep surfaces in kitchen. Operator moved Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Pie tins in dry storage area are stored with the food contact surface facing upwards. Operator inverted Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish person.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon allowed to be undercooked. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over crab cakes made with precooked crab and liquid eggs in a ready to eat form. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All shoved into folder not in any type of order. Repeat Violation

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

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. Employee states salmon can be ordered medium rare. Fresh catch, operator states server verbally tells customers. Suggest marking menus.

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. Meghan Perri expired 1/4/22.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male prepping noodles.

Basic - Equipment in poor repair. Left and right door gasket cookline cooler on left.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons, spatulas, tongs in 66 degree water in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar.

Basic - Silverware/utensils dried with a towel/cloth. Re-educated.

Use of cooking equipment producing grease laden vapors/smoke not fully under overhead hood ventilation system. Notified Fire AHJ. For reporting purposes only. Tabletop fryer.