FISH TALES

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzles Can opener Operator began cleaning at time of inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Cookline handwashing sink used as storage for container of utensils. Operator removed. Corrected On-Site

Basic - Accumulation of mold-like substance in the interior of the ice bin. Repeat Violation

Basic - Equipment in poor repair. Cooler unit door gaskets in disrepair. Repeat Violation

Basic - Ice buildup in reach-in freezer door frame

Basic - Interior of microwave has accumulation of food debris. Operator began cleaning at time of inspection. Corrective Action Taken

Basic - Open dumpster lid.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation

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 commercially packaged fish thawing in sealed Reduced oxygen packaging in walk in cooler.

Basic - Equipment in poor repair. 1. Observed door gasket hanging from door of three door reach in cooler opposite cook line in the kitchen.

Basic - Food stored on floor. Observed bagged ice stored on floor in walk in freezer. Repeat Violation

Basic - Light shield damaged/in disrepair. Observed damaged and broken light shield in kitchen.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on utensils stored clean at cleaned utensil rack above the triple sink in ware wash area.

Basic - Ripped/worn tin foil used as shelf cover. On bottom shelf of food prep table in kitchen.

Basic - Soiled dry wiping cloth in use. Observed stored on food prep table in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cookline equipment in kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. *Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Left reach in cooler; cooked chicken (46F - Cold Holding) item not prepared or portioned today held in unit more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Left reach in cooler; cooked chicken (46F - Cold Holding) item not prepared or portioned today held in unit more than four hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Kitchen; can opener blade soiled, Operator placed in triple sink to be washed rinsed and sanitized. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of black mold-like substance in the interior of the ice bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance. -Kitchen; vent above slicer -Hallway; Approximately 5 ceiling tiles soiled.

Basic - Food stored on floor. -Walk in cooler; Bulk carrots stored on floor, operator stored properly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses at Cookline. Operator stored properly. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Kitchen; reach in unit next to triple sink.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Meat sauce 56°f, Meatballs 47°F , held overnight not cooked or cooled today. Employee stated cooked two days ago. See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler 6 tuna 38°F, not taken out of commercially reduced oxygen packaging before thawing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, Meat sauce 56°f, Meatballs 47°F , held overnight not cooked or cooled today. Employee stated cooked two days ago.

Intermediate - Muscles tags not marked with last date served. Muscle tags not dated with last date served. Discussed with cook to date tag with last day served.

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. In walk in cooler 6 tuna 38°F, not taken out of commercially reduced oxygen packaging before thawing. See stop sale.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, cooks cellphone stored on cutting board. Cook removed cell phone. Cooks cigarette stored on clean slicer. Cook removed and sanitized. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In kitchen, tings stored on oven door handle. Cook removed. Repeat Violation

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-10-19: Proof of required state approved employee training not available for some employees. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At prep area flip top cooler; raw beef stored above ready to eat marinara sauce. Operator moved raw beef to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussel tags not maintained for 90 days.

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

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. At cook line; commercially processed reduced oxygen packaged mahi labeled to remove from package before thawing no longer frozen. Operator removed from package. Corrected On-Site Repeat Violation Admin Complaint

Basic - Food stored on floor. At walk-in cooler; pan of raw chicken stored on floor. Operator removed from floor. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands....after discussion handwashed . Corrected On-Site

High Priority - Food with mold-like growth. ..cut tomatoes, roasted pepper at reach in cooler .See stop sale. Chef discarded food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw egg wash above cooked chicken, cut tomatoes, mushrooms in reach in coolers at kitchen. Chef properly stored food Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Food with mold-like growth. ..cut tomatoes, roasted pepper at reach in cooler .

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....roasted pepper , ricotta cheese in reach in cooler . Chef discarded food . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener, interior and exterior slicer ,slicer blade. Chef moved to clean . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....stored strainer in handwashing sink at kitchen. Employee moved....some food evidence in handwashing sink at bar .

Intermediate - No soap provided at handwash sink at kitchen. Employee provided. Corrected On-Site

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....all cooked and prepared food such as soup, sauce , short ribs, chimichurri , seaweed, cut tomatoes, cut cabbage etc in reach in cooler , walk in cooler. Employee date marked. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured by the walk in cooler.

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 ..tuna, white fish at walk in cooler. Chef removed package Corrected On-Site

Basic - Ice scoop handle in contact with ice at bar . Employee moved. Corrected On-Site

Basic - Stored food not covered....cut lettuce, sauce in reach in cooler . Chef covered . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (41-59F) ; tempura batter (41-65F) on ice on prep table in kitchen less than 3 hours per Chef. Ice level shallow and not reaching top portions. Foods placed in different containers and ice added to quick chill. Corrective Action Taken

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat sauce in walk in cooler made 2 days ago per Chef. Date labels added. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine cleaned during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured, by walk in cooler. Repeat Violation Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives on prep table. Knives removed, clean and placed in dry container. Corrected On-Site

Basic - Water draining onto floor surface, at bar.

Basic - Working containers of food removed from original container not identified by common name. Placid bottles with white wine and olive oil on cutting board next to steam table. Labels added. 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. Dishwasher (Chlorine 0ppm)

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over mushrooms in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over RTE Asparagus in Beverage-Air flip top cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (67°F). Butter sitting out at room temperature. Operator placed in fridge for quick chill

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior has mildew buildup Soda guns at bar have mildew buildup

Intermediate - Handwash sink used for purposes other than handwashing. Used to hold spoons

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Basic - Bowl or other container with no handle used to dispense food. 2 oz cup used to scoop mango salsa in Beverage-Air flip top cooler. Employee removed scoop

Basic - Carbon dioxide/helium tanks not adequately secured in kitchen

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cheesecake in bar cooler. Operator discarded Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table. Employee removed and sanitized area Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Raw meat stored on floor in walk in cooler and freezer

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 2 containers with standing spoons in standing water.

Basic - Wiping cloth sanitizing solution stored on the floor.