THE CHUBBY MULLET

Intermediate - Handwash sink used for purposes other than handwashing. Cook washed knife in sink kitchen Sink at bar used as dump sink Educated

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

Basic - Equipment in poor repair. Gaskets both make tables Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.gasket make table Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw ground beef. Walk in cooler 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. Amy Dianne Repeat Violation

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

Basic - Equipment in poor repair. Gaskets make table

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach make table

Intermediate - - From initial inspection : 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. Amy and Dianne expired April 2025 - From follow-up inspection 2025-05-09: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation - From follow-up inspection 2025-05-09: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer - From follow-up inspection 2025-05-09: Time Extended

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans across from triple sink

Basic - Equipment in poor repair. Gasket make table

Basic - Time/temperature control for safety food thawed in an improper manner. Beef being thawed at room temperature still frozen Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beer and bean soup dated 8-15-24. Today 8-26-24 2 quarts Beans dated 8-17-24. Today 8-26-24 3 cups

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

Basic - Ice bucket/shovel stored not inverted

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. Pretzels walk in freezer Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw cobia still frozen. Educated Corrected On-Site

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

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Bottom of make table and small reach in cooler Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/2023, please visit DBPR website to renew license Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Found on cook line, operator stocked cooler this morning within the hour, suggested rapid chill, operator added ice to items raw shrimp (45F - Cold Holding); raw cod (46F - Cold Holding); sliced tomatoes (45F - Cold Holding); raw mahi (45F - Cold Holding); sliced cheese (44-47F - Cold Holding) Retemped all items at 43F Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Cook filling hand sanitizer bucket at hand wash sink at end of cooks line. Drain lines draining into hand wash sink by ice machine.

Basic - Floor area(s) covered with standing water. Cooks line had standing water.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour scoop in handle touching product Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease. Operator has scheduled for next week Corrective Action Taken

Basic - Single-service articles improperly stored. To go containers stored on floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw cod in top of flip top cooler for 20 minutes at 57/59f. Employee had rinsed in room temperature water. Cod placed in ice bath and walk in cooler. Cod at 37/38f at end of inspection. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Cutting board on hand sink in kitchen. Removed. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for lactic acid sanitizer. Employee set up quaternary ammonia to 200 ppm.

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. Form onsite. Manager will update all employees under 60 days or without employee training.

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. 5 certificates for approximately 25 employees.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. New menus do not have consumer advisory. Printed consumer advisory until menus can be updated. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean knives stored between wall and sink. Cleaned , sanitized and placed on rack. Corrected On-Site

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

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. At interior of walk in freezer around door.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash 56f. Suggest rapid chill Rechecked egg wash 44f. 30 minutes Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags are for purchased clam shells from approved supplier they will date tags when last shell is used

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink by triple sink also sink at bar used as dump sink Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

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. Sean

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack with dry goods

Basic - Employee with no beard guard/restraint while engaging in food preparation. Head cook Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets sandwich cooler cookline

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cooked eggs. Walk in cooler

Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked flounder in walk in cooler dated 8-16-22. Todays date 8-24-22. 8 days old

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings walk in cooler Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on storage rack Corrected On-Site

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

Basic - Equipment in poor repair. Gaskets reach in fry freezer both in kitchen

Basic - Food stored on floor. Shortening kitchen cos Pickles walk in cooler Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing mahi at room temperature. Still frozen. Educated Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching bread for cooked burgers. Employee put on gloves. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 4-1-2022.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw fish in walk in cooler. Moved to properly store. Corrected On-Site

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

Basic - Accumulation of lime reside substance in the interior of the ice machine/bin.

Basic - Nonfood-contact surface soiled with grease. Hood filters.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk flour. Labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (47°F - Cold Holding); raw fish (47°F - Cold Holding); slaw walk in cooler door left opened a while suggest to put ice on product come back and check in a few minutes put ice on product coming down t 43°f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) interior of small freezer on cooks line soiled

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in employee handwash sink bar area educated 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. Cooked pork chops done on Monday Corrected On-Site

Basic - 1)Handwash sink soiled by cooks line 2)gaskets soiled reach in coolers

Basic - Floors not maintained smooth and durable. Kitchen

Basic - Food stored on floor. Walk in freezer and a box of soda by the soda hopper

Basic - Ice buildup in reach-in freezer in hallway to restaurant

Basic - Plumbing system in disrepair. Hand wash sink cooks line hanging off wall

Basic - Silverware/utensils stored upright with the food-contact surface up.