THE OLD FISH HOUSE

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing grouper cheeks still water Educated employee Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Handle on ice machine - From follow-up inspection 2025-10-28: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. By chip drawer Repeat Violation - From follow-up inspection 2025-10-28: Time Extended

High Priority - Drinks stored in ice used for drinks. See stop sale 3 beer bottles in drink ice Bartender removed ice 20 lbs

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop ice at bar Bartender removed cup Corrected On-Site

Basic - Food stored on floor.several cases food walk in freezer

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Avacados. Sticker not removed Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 49f cold holding. Raw mahi 50f cold holding. Cook had out all other temps in same cooler 39-40f cold holding suggested rapid chill in freezer recheck raw shrimp 41-43f cold holding. Raw mahi 43f cold holding Corrected On-Site

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Avacaldos still have stickers after wash. Will remove and rewash

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. Heavy cream. Bar glass door reach in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones above make table Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom Prep area Repeat Violation

Intermediate - - From initial inspection : 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/ Don pinder expired in June 27, 2023 Warning - From follow-up inspection 2023-10-25: Don is still expired. Katlyn Delaporte 4-22 Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board cookline Warning - From follow-up inspection 2023-10-25: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bowls not inverted on wire rack shelf Warning - From follow-up inspection 2023-10-25: Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Provide seating change form, operator had updated septic tank size, just needs to updated seating for state. Has 98 seats Warning - From follow-up inspection 2023-10-25: Seats need to be operating under 54 seats. Must submit seating evaluation form and approval. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In employees bathroom Repeat Violation Warning - From follow-up inspection 2023-10-25: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Back by prep sink Repeat Violation Warning - From follow-up inspection 2023-10-25: Time Extended

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Kitchen manager sorted and placed in order. 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. Provided for new employees, host/hostess positions. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice. Removed. Corrected On-Site

Basic - Interior of microwave has accumulation of food debris. Cleaned and sanitized. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawers. Cleaned and sanitized. Corrected On-Site

Basic - Unsealed concrete floor in food preparation area. At back sink area.

Basic - Walk in cooler door closure/latch missing. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. At rinse station. Repaired during inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from outside. Discussed with manager and employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 45/46f in bottom drawer of cook-line cooler for 2 hours. Manager iced down and will monitor cooler to cold hold at -41f. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump-sink. Utensils and flour in hand sink at cook line. Cleaned. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Hats put on. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler door and gaskets close to 3 compartment sink in disrepair. Walk in door latch missing.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at both sinks in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris. Drain area under 3 compartment sink.

Basic - Standing water or very slow draining water in mop sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

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

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. Heavy cream reach in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sink at salad station. Used as Dump sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked red potatoes no date mark Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Several on drying rack

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler dressing

Basic - Standing water in bottom of reach-in-cooler. Large sandwich cooler Salad station cooler

Basic - Stored food not covered. Rice walk in cooler

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 46° cold holding from yesterday Operator discarded Repeat Violation

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. Buttermilk opened not dated 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. Vodson, Scott

Intermediate - Well water testing report/documentation is not available upon request.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee with no hair restraint while engaging in food preparation. Both cooks Corrected On-Site

Basic - Food stored on floor. Salt water softener by mop sink Pickles in beer fridge

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Reach in cooler gaskets. Repeat

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed over ready to eat foods walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cuban meat,cooked shrimp, cooked chicken wings 52°-56°f TCS in unit unable to determine when TCS went out of temp Repeat Violation Admin Complaint

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) ice machine

Basic - Bowl or other container with no handle used to dispense food. Utilizing condiment cup for scoop Corrected On-Site

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) handwash sink cooks line 2) all gaskets