QUARTERDECK SEAFOOD BAR & NEIGHBORHOOD GRILL

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in walk in freezer - bowls of raw fish eggs (not commercially packaged) stored on top of box of bread. Operator stored correctly. Repeat Violation - From follow-up inspection 2024-10-03: Observed in walk in freezer - bowls of raw fish eggs (not commercially packaged) stored on top of box of bread. Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice with time mark ending at 12:00pm. Per operator, new batch made after 12:pm. Operator put new time mark on rice. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accoumlation of slime on both soda gun nozzles at bar. Bartender cleaned and sanitized soda gun nozzles during inspection. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled cloth and then proceed to prepare food without washing hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw portioned calamari stored above ready to eat fries in walk in freezer, he'd rearranged for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed cooked sushi rice with no time marking, as per chef item was stored on time control more than 4 hours.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed establishment uses time as a public health control for sushi rice. At the time of inspection observed cooked sushi rice with no time marking, as per chef, item was held on time control overnight. Chef discarded.

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

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

Basic - Water leaking from pipe and/or faucet/handle. Under 3 compartment sink.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw burger patties (46°F - Cold Holding); sliced cheese (46°F - Cold Holding) stored in cooler drawers at cook line. Per operator, foods not prepped or portioned today; foods stored in cooler for approximately 4 hrs. Operator put foods in walk in freezer to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Grilled onions (110°F - Hot Holding); grilled mushrooms (108°F - Hot Holding) at cook line. Per operator, foods cooked approximately 4 hrs prior to inspection. Operator put food back on flat top grill and reheated to 165°F or above. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle at end of bar, closest to restrooms, soiled with slime. Operator washed, rinsed, and sanitized during inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown yellow solution stored at bar. Operator labeled. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside flour bin, handle in contact with flour. Operator removed scoop. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave, in kitchen, soiled with food debris. Operator had employee clean during inspection. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided during inspection and posted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at end of bar by service area has mold like buildup. Employee removed and cleaned. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Fryer oil containers on floor in front of hand sink. Employee moved to shelves. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk spice container. Manager removed cup. 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. Portioned tuna fully thawed still in vacuum packaging. Employee cut packs to allow oxygen access. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Fryer oil on floor at hand sink. Manager moved to shelves. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. At dry storage racks, old labels on clean containers.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer on cook line at 50ppm chlorine. Employee remade to proper 100ppm chlorine. 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. January/2022

Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance, employee labeled Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -sauté station -steam table

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two serving scoop. Employee removed to be clean Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Case of calamari on floor in walk in freezer, item moved to shelf Corrected On-Site

Basic - Stored food not covered. In walk in cooler, steak, and prime rib in containers without lids, manager covered items Corrected On-Site