ARUBA BAY INC

Basic - - From initial inspection : Basic - No Cold water at hand sink next to dish machine. Water 119F, too hot to safely wash hands. Warning - From follow-up inspection 2026-02-27: Observed same. Operator made adjustments to lower temperature of water. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw fish stored directly on top of opened case of frozen vegetables. Operator reorganized. Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb on threaded faucet next to four bay sink near back door in prep area. Operator installed vacuum breaker during inspection. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub sponge stored in hand sink basin in hand wash sink in prep area. Warning

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed large handled whisk and paddle stored on floor behind steam kettle in kitchen. Operator removed. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag stored on shelf next to cleaned utensils and above cleaned utensils on utensils storage rack in warewash area. Operator removed bag. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris in walk in freezer next to cookline in kitchen. Warning

Basic - Light shield for lights in food preparation missing end caps, above seating storage rack in prep area. Warning

Basic - Lights in food storage missing the proper shield, sleeve coatings or covers, above seasonings rack in prep area. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind steam kettle in kitchen. Warning

Basic - Water dripping from faucet at hand sink next to triple sink in kitchen. Repeat Violation Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee preparing cut lettuce pushed down trash with gloved hands then moved to oyster station and began preparing them. Reviewed proper hand washing and glove usage employee changed gloves and 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 steaks over raw lobster and tuna steaks. Operator stored properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Seafood salad 49a¿¿53F at 11:05am cooling for 30 minutes to 53F at 11:35am observed at cookline with ice bath at this rate food will not cool to 41F within 4 hrs operator placed in walk in freezer to rapid chill to 41F and below. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at ware washing hand sink. Operator replaced battery. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable at cookline.

Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink by ware washing station.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbing eyes, then grabbed clean soufflé cup to portion condiments, reviewed handwashing and glove usage with employee. Employee put soap on hands and rinsed it off. Reviewed proper hand washing with employee. Employee thoroughly washed hands with soup and water then put on gloves. Corrected On-Site Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbing eyes, then grabbed clean soufflé cup to portion condiments, reviewed handwashing and glove usage with employee. Employee washed hands and put on gloves. Corrected On-Site Warning

Basic - Clean coffee filters not stored inverted or in a protected manner. Operator stored properly. Warning

Basic - Cutting board has cut marks and is no longer cleanable at left and right cookline. Warning

Basic - No handwashing sign provided at an upper level bar hand sink used by food employees. Operator posted? Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left cookline drawer cooler unit gaskets soiled. Warning

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), operator changed and primed solution. Dishwasher (Chlorine 100ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in freezer; raw scallops over ready to eat seafood mix. Operator stored properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -wait station by kitchen x2 soda gun nozzles, operator cleaned and sanitized. Corrected On-Site

Basic - Accumulation of blackmold-like substance in the interior of the ice machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor area(s) covered with standing water. -by ice machine and 2 door reach in freezer.

High Priority - Server failed to wash hands before putting on gloves to initiate a task working with food. -Operator reviewed proper hand washing with operator, employee washed hands and put on new gloves. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks on cookline, server station and front line. -Cookline; Employee went into reach in cooler and touched raw calamari then proceeded to grab package of frozen ready to eat chicken tenders to fry. Reviewed glove usage with operator. Employee washed hands and changed gloves.

Basic - Standing water or very slow draining water in mop sink.

Basic - Time/temperature control for safety food thawed in an improper manner. -Shrimp thawing in prep sink under no running water,

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), operator remade solution Dishwasher (Chlorine 100ppm) Corrected On-Site Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Quaternary 400ppm), operator remade solution Triple Sink (Quaternary 200ppm) Corrected On-Site Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Right cookline drawer with no separator; raw fish over ready to eat pulled pork. -2 door reach in cooler next to ware washing station: raw shrimp over opened bag of ready to eat lettuce and cooked chicken tenders. Operator stored properly. Corrected On-Site Repeat Violation Warning

Intermediate - Nonservice animals in the food establishment or on premises. -At bar area, guest left after obtaining food order. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Operator printed and displayed. Corrected On-Site Warning

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site Warning

Basic - Water draining onto floor surface from triple sink. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Grated parm in to go t-shirt bag. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline True unit - raw seafood stored over ready to eat cooked chicken and plastic bottles of water. Operator stored all items properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area flip top - bagged shredded cheese (55F). Item not prepped or portioned today. Observed item overfilled. Operator moved to reach in to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cookline cream and butter. Operator properly time marked. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - top of oven - cooked chicken (120F - Hot Holding). Per operator holding 2 hours. Operator moved item back to grill to reheat. 30 minutes later, 180F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun - middle bar.

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

Basic - Ice scoop handle in contact with ice. Scoop handle in oyster ice. Operator stored properly. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Outside ice scoop in visibly soiled container. Operator removed. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Expo soda gun holsters.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400pm. Corrected On-Site

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Handicapped restroom. Warning - From follow-up inspection 2024-07-19: Observed same Time Extended

Basic - - From initial inspection : Basic - Unprotected ice machine in a customer/nonsecure area. Warning - From follow-up inspection 2024-07-19: Observed Same Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - 2 door True - cooked wings (50-52F). Per operator item was held in unit overnight - over 6 hours. No items prepped or portioned today. Observed item in large closed plastic container. Reviewed proper cooling procedures. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. ROP tuna in walk in cooler - per operator item in walk in thawing overnight. Tuna 43F. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - 2 door True - cooked wings (50-52F). Per operator item was held in unit overnight - over 6 hours. No items prepped or portioned today. Observed item in large closed plastic container. Reviewed proper cooling procedures. See stop sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cookline butter. Per operator placed out 1/2 hour ago. Operator properly time marked. 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.

Basic - Beverage tubing/cold plate not separated from stored ice - soda lines visibly soiled at main bar. Operator began cleaning during inspection.

Basic - Bowl or other container with no handle used to dispense food. Cup being used to dispense ice at expo station. Operator removed. 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. ROP tuna in walk in cooler - per operator item in walk in thawing overnight. Tuna 43F. See stop sale.

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

Basic - Raw fruits/vegetables not washed prior to preparation. Observed lemons and limes being cut at bar - fruit being taken from original cardboard cases. Reviewed proper procedures. Operator removed items. Corrected On-Site

Basic - Waste line missing at soda gun holster. Main bar and south beach bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over plantains in two door cooler at end of cook line removed Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade. Sanitizer bucket chlorine 100 ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing wiping in hand sink at triple sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Cutting board has cut marks and is no longer cleanable. Salad dressing cooler

Basic - Food stored on floor. Shrimp on floor in walk in freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and triple sink in seafood station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to desserts cooler Gaskets to seafood drawers on cook line

Basic - Soiled dry wiping cloth in use. On cutting board on cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep area

Basic - Wiping cloth sanitizing solution stored on the floor. Bucket on floor across from triple sink Bucket on floor in prep area

Basic - Working containers of food removed from original container not identified by common name. Oil squeeze bottle on cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line lift top cooler; butter with fresh garlic (49°F - Cold Holding); cooked shrimp (50°F - Cold Holding); cooked pork (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler less than 2 hours, added ice bags. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to store sanitizer bucket. Operator removed. Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth is use on cutting board. Operator removed. Corrected On-Site

Basic - Stored food not covered. At walk-in freezer; shrimp stored uncovered. Operator covered. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked chicken wings. Removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Coffee grinds in hand sink at coffee station. Ice in hand sink at three compartment sink. Removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Light shield soiled at food prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rusty shelves over prep area.

Basic - Wiping cloth sanitizing solution stored on the floor. Removed. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server cutting orange with bare hands. Server requested to wear gloves and orange discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41F-48); shrimp (41F-48) in flip top cooler. Cheese over stacked above cold holding line and foods in unit less than 1 hour per cook. Over stacked portions removed and placed inside cooler.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice made less than 30 minutes per Chef. Time label added. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Scoop and spoon in hand wash sink by dish machine removed. 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.

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

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Crab thawing on prep table. Container moved to sink with running water. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary 0ppm. Replaced and retested 200ppm. Corrected On-Site

High Priority - Food stored in ice used for drinks. Juice bottle at beach bar. Juice bottle removed and ice discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Expo station - sliced tomatoes (62); sour cream (65); salsa (66) on ice. Foods sitting above ice and at station less than 1 hour. Containers moved and ice added. 2) Grill station - sliced white American cheese (41-47); butter (41-47); shrimp (41-47) in flip top section over stacked above cold holding line. Foods in cooler less than 2 hours per Chef and over stacked portion removed. Corrective Action Taken

Basic - Ice scoop handle in contact with ice, at wait station. Scoop removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar, beach bar. Holster clean during inspection.

Basic - Old labels stuck to food containers after cleaning. Plastic storage containers on shelves.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at cook line. Red Bull drink removed. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on cutting board at cook line. Wiping cloth moved to sanitizer bucket. Corrected On-Site