OLD FLORIDA GRILL & OYSTER HOUSE

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna salad prepared on site 3# 60-64° cold holding Prepared on site comradeship salad 2# 64-67° cold holding Cooked on site rice 60-64° cold holding 5# Cooked on site pasta 1.5# 64° cold holding Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale Tuna salad prepared on site 3# 60-64° cold holding Prepared on site comradeship salad 2# 64-67° cold holding Cooked on site rice 60-64° cold holding 5# Cooked on site pasta 1.5# 64° cold holding Repeat Violation Admin Complaint

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

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.gallon milk opened previous day not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table soiled. Soiled can opener.

Basic - Bathroom facility not clean. Mens room

Basic - Bowl or other container with no handle used to dispense food. Single use plastic cup used as ice scoop outside bar, upper level.

Basic - Floors not maintained smooth and durable.inside bar area tiles broken in need of repair or and replacement. Bare wood floors in walk in cooler unit.

Basic - Hole in or other damage to wall. Lower level tiki bar homes in walls.

Basic - Single-service articles improperly stored. Case of cups stored on floor of dry stock room.

Basic - Toilet/urinal not flushing/functioning properly. Mens room urinal with trash bag covering unusable unit. Ladies room stall closed, out of order sign.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed grill cook changegloves after touching raw fish without first hand washing, re-educated and corrected.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw Shrimp prepped 3-20-22: 46° cold holding approx 8# Raw clam prepped 3-20-22: 45-47° cold holding approx 3# Raw calamari prepped 3-17-22 46° cold holding approx 4# Raw pollack prepped 3-19-22: 45° cold holding approx 2# Raw cobra fish prepped 3-20-22: 45° cold holding approx 3# Raw swai fish no prepped date 45° cold holding approx 4# Raw chicken wings 50# 46° cold holding Raw ground beef 3# 46° cold holding Raw beef steaks 5# 46° cold holding Raw shucked oysters 45-46° cold holding, dated 3-15-22 Hot holding Black beans 103-108° Marinara sauce 89°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk in cooler from multiple times prepped, some are recently delivered full cases of product. Raw Shrimp prepped 3-20-22: 46° cold holding approx 8# Raw clam prepped 3-20-22: 45-47° cold holding approx 3# Raw calamari prepped 3-17-22 46° cold holding approx 4# Raw pollack prepped 3-19-22: 45° cold holding approx 2# Raw cobra fish prepped 3-20-22: 45° cold holding approx 3# Raw swai fish no prepped date 45° cold holding approx 4# Raw chicken wings 50# 46° cold holding Raw ground beef 3# 46° cold holding Raw beef steaks 5# 46° cold holding Raw shucked oysters 45-46° cold holding, dated 3-15-22 Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees. Hot holding since 12noon Black beans 103-108° Marinara sauce 89°

High Priority - Toxic substance/chemical improperly stored. Chemicals stored over cleaned food prep bowl.

Intermediate - Clam/mussel/oyster tags not marked with last date served. No date on 3 tags from beginning of march2022

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soile$ on make table Standing water with food debris in reach in cooler units. Ice bin at tiki bar soiled interior.

Intermediate - Handwash sink not accessible for employee use at all times. Cutting board stored in hand wash sink at tiki bar

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels, no soap and hand wash only sign for sink at tiki bar.

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in outside restrooms both mens and ladies.

Basic - Bathroom facility not clean.

Basic - Bowl or other container with no handle used to dispense food. Portion control cup used as scoop without handle in rice.

Basic - Equipment in poor repair. Lid to ice bin of ice machine removed.

Basic - Food stored in undrained ice. Raw seafood items in walk in cooler in standing water.

Basic - Food stored on floor. Bib items store$ on floor of inside bar.

Basic - Self-closing device on bathroom door disconnected/broken. Both men and ladies bathrooms outside, doors not self closing.

Basic - Working containers of food removed from original container not identified by common name. Water squeeze bottle on grill not labeled. Corrected

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Unknown how long items where out of temp range, ambient air thermo reading 38° in front of fans, temp of items in lowest and back parts of walk in cooler 45-46° see stop sale 10 pounds prepared. 2 pounds prepared spinach 20 pound sour cream 20 pounds cream cheese 2# prepared crab cakes 10 # tuna salad 6 # raw calamari 6 # raw shark 30# raw shrimp 10# scallops 4# hot dogs 20# raw chicken 3# deli turkey 12# cooked potatoes 10# mahi 10# pollack 3# cobra 2# Swazi 2# red fish Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Glass cleaner spray bottle on top of ice machine at tiki bar

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clams/mussels/oysters tag missing required information. Last used date not marked on multiple tags

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. G. Garrett expired 6/1/20

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Standing water in bottom of the make table cooks line.

Intermediate - Handwash sink used for purposes other than handwashing. Bar hand wash sink holding wiping cloths..

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna served on menu not identified as served undercooked. 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. Most expired 7/28/2020

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut ofand at hand wash sink at bar, corrected by manager Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Fryer batter dry with bowl without handle Ice machine dry storage room without door, wood covering opening. Ice machine outside with out cover, insured foam being used to cover opening Tiki bar ice machine not functioning.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 door reach in cooler unit on cooks line not in use due to needed repairs Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage in a food preparation or other restricted area. Bar.

Basic - Equipment in poor repair. Metal stained used to boil fresh vegetables, operator dis guarded.

Basic - Food stored on floor. Plastic bottle water cases stored on floor oyster bar area Kitchen fryer oil stored on floor. Repeat Violation

Basic - Hole in or other damage to wall. Dining and prep room, dry stock room. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Manage4 stated they are being cleaned while location and equipment is in operation.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing whole fish in standing wate, corrected Corrected On-Site