CADILLAC COVE

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 eggs

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooler across from 10 top burner stove; cooked pasta (50F - Cold Holding); marina (47F - Cold Holding)in flip top cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooler across from 10 top burner stove; cooked pasta (50F - Cold Holding); marina (47F - Cold Holding), manager discarded

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (122F - Hot Holding); clam chowder (124F - Hot Holding) on steam table for 2 hours, manager reheating up to 165F Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in dish area. Manager refilled towels Corrected On-Site

Basic - Floors not maintained smooth and durable. Floor in dish pit areas and floor in walk in cooler

Basic - Reuse of single-service or single-use articles. Oyster plastic container used for sugar. Sour cream container used to store marinara

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Walk in cooler floor - From follow-up inspection 2025-09-26: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. - From follow-up inspection 2025-09-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ahi not marked with asterisk for being raw or undercooked Warning - From follow-up inspection 2025-04-21: Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-04-21: Admin Complaint

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In dish area. - From follow-up inspection 2025-04-21: Time Extended

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. No date for last day served on any tags. Educated manager of importance of dating tags.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine heavily soiled with black mold like substance.

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. 4 tuna 2 mahi filets.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape on top area of ice machine, and duct tape used to repair slicer cord.

Basic - Floor drain heavily soiled. Drain behind inside bar.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in dish pit area.

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