TAMARINDO HARBOR SEAFOOD BAR & GRILL

High Priority - Raw animal food stored over or with unwashed produce. Observed in walk-in cooler raw filet mignon stored over unwashed oranges. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler a quart container of heavy cream (51F - Cold Holding) stored in top of the unit in a six pan Per operator held out of temperature less than 1 hour. Operator placed in freezer to quickly chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table marinara (119-138F - Hot Holding) per operator held out temperature less than one hour. Operator placed on stove to reheat. Observed on cook table chicken stock (104F - Hot Holding) out at room temperature per operator held out of temperature less than 30 minutes. Operator placed on stove to reheat. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer 200+ Ppm. Operator diluted rechecked 100Ppm Corrected On-Site Repeat Violation Admin Complaint

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed chef knives stored in handwashing sink next to three compartment sink. Corrected On-Site

Basic - Food stored on floor. Observed in walk-in cooler a bag of unwashed carrots stored in contact with the floor. Operator elevated. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Though out the kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Left Cookline flip top - pooled raw shell eggs in top section, over ready to eat cheese and avocado in lower section. Operator stored all items properly. Corrected On-Site

High Priority - Raw animal food stored over unwashed produce. Walk in cooler - raw chicken stored over unwashed carrots. Operator stored all items properly. Corrected On-Site

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. Expo table - fresh garlic in oil (67-69F). Per operator item has been out for 4.5 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo table - fresh garlic in oil (67-69F). Per operator item has been out for 4.5 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - countertop - chicken broth (100F - Hot Holding). Per operator item holding less than 2 hours. Operator immediately moved item to grill to reheat. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted solution. Chlorine 100ppm. Corrected On-Site

Intermediate - Clam tags not marked with last date served. Reviewed proper procedures.

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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.

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 - Clams removed from original container for long-term storage. Operator placed shell stock tag with item.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents and return by cook line. Warning - From follow-up inspection 2024-11-07: Observed same. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Above breaker box by dishwasher. Warning - From follow-up inspection 2024-11-07: Observed same. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in chest freezers one at cook line and by bar. Warning - From follow-up inspection 2024-11-07: Observed same. Time Extended

High Priority - Employee ate and then handle cleaned equipment and utensils. Reviewed proper procedures and employee properly washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw fish in walk in cooler. Operator placed in appropriate location. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 glass door cooler: milk (47F - Cold Holding); cannoli paste (48F - Cold Holding). In unit over 4 hours. Food not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 glass door cooler: milk (47F - Cold Holding); cannoli paste (48F - Cold Holding). In unit over 4 hours. Food not prepped or portioned today. See stop sale.

Intermediate - Clam tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns, operator began cleaning during inspection. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. 1. Hand washing sink at kitchen entrance filled with mixing tools. 2. Hand washing sink by dishwashing station filled with plastic gallons of cleaning supplies. Operator moved items off the sink to another location. Corrected On-Site

Intermediate - No soap provided at handwash sink by triple sink.

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

Basic - Bar ice scoop handle in contact with ice. Operator stored properly. Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured - expo area.

Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen area. Reviewed proper procedure. Employee discarded foods. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Bag of onions by back door and containers of oil by reach in coolers. Operator removed. Corrected On-Site

Basic - In-use ice scoop stored in visibly soiled container between uses. Operator cleaned. Corrected On-Site

Basic - In-use tongs stored in cookline. Operator removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cookline shelving, operator began cleaning during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Bowl of shrimp in standing water. Operator moved to sink and turned on cold water to continue thawing. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 3 bar soda guns. Operator began cleaning during inspection. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Cookline. Operator repaired. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bar. Operator labeled. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl in flour. Operator removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets. All cookline reach in coolers.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Operator primed. Chlorine 100ppm. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. - Under and around all cookline cooking equipment and all cold holding units. - Under all dry storage shelving. - Under dish machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline. Operator removed. Corrected On-Site

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

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