BARRACUDA BAR & SEAFOOD

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed six packages of commercially processed fish completely thawed in sealed reduced oxygen package. Fish placed in unit overnight per operator. See stop sale. Warning

Intermediate - Clam/mussel tags not marked with last date served. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline in kitchen and bar. Repeat Violation Warning

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. New food employees hired less than 60 days, no proof of signed employee reporting agreement. Warning

Intermediate - No soap provided at handwash sink at the bar. Warning

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. Observed six packages of commercially processed fish completely thawed in sealed reduced oxygen package. Fish placed in unit overnight per operator. See stop sale. Warning

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed on red and tan cutting boards in kitchen. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen. Repeat Violation Warning

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand sink in prep area. Warning - From follow-up inspection 2025-04-25: Time Extended - From follow-up inspection 2025-04-26: Same. Time Extended

Basic - - From initial inspection : Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep area. Warning - From follow-up inspection 2025-04-25: Time Extended - From follow-up inspection 2025-04-26: Observed same. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed large hole in ceiling tile next to reach in freezer in prep area. Warning - From follow-up inspection 2025-04-25: Time Extended - From follow-up inspection 2025-04-26: Observed same. Time Extended

Basic - - From initial inspection : Basic - Interior of three door freezer in storage area has exposed insulation. Warning - From follow-up inspection 2025-04-25: Time Extended - From follow-up inspection 2025-04-26: Observed same. Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above reach in freezer in prep area. Warning - From follow-up inspection 2025-04-25: Time Extended - From follow-up inspection 2025-04-26: Observed same. Time Extended

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. Glass washer at front bar at 0 ppm chlorine. Manager changed bottle and primed to 100 ppm 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.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's room door is not self closing

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at front counter not draining or slow draining.

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. Chlorine sanitizer ppm was at zero. Pic prep person changed the bucket and primed chlorine to 100 ppm. Corrected On-Site

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

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in kitchen has no hot water reaching 85°

Basic - Food stored on floor. Box of food on the floor in the walk in cooler. Pic picked up the box. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed manager printed and posted consumer advisory Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.hot water not reaching 100° at hand wash sink by the dishwasher

Basic - Cloth used as a food-contact surface. Cloth towels covering steaks, Chef removed 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. Chlorine ppm at 0 Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in reach in cooler on the cook line, chef moveditems Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at back prep room chef filled Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed printed and posted Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

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. Dish machine in the bar no chlorine 0 ppm

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired more than sixty days paid on line Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door flip top cooler on cook line at shrimp, butter, cheese, tomato (44-47F - Cold Holding) chef moved items and put ice on them d called for service.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.hot water at bar not reaching 100°

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Spray bottle containing toxic substance not labeled.

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