WE SHUCKIN

High Priority - Live, small flying insects found Approximately 20 live small flying insects in kitchen at hand washing station next to convection oven. Manager began to spray flies with lemon juice and water during the inspection. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler , raw chicken thighs stored over cooked yams. Educated operator on proper separation. Operator removed and stored in walk in freezer. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handwashing sinks in kitchen . Operator replenished during the inspection. Corrected On-Site Repeat Violation Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen ceiling vents soiled. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup beverage stored over raw fish in the walk in cooler. Operator discarded beverage during the inspection. Corrected On-Site Warning

Basic - Floor not cleaned when the least amount of food is exposed. Observed flour throughout floor in dry storage room. Repeat Violation Warning

Basic - Ice buildup in walk-in freezer. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around deep fryer is heavily soiled with grease/ food debris. Warning

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen hand sinks. Employee replaced both. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2026-02-24: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust build up on wall above hand sink by back drive through window. Warning - From follow-up inspection 2026-02-24: Observed at callback same Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink closest to back drive up window. Employee replaced paper towels.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 44F in ice water. Calibrated to 32F. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser at hand sink by oven not working properly.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with flour in bulk bin by fryer. Employee moved scoop handle up out of flour. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by service dre's has food debris buildup.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-24 Operators renewed online during inspection. Verified with new details license now current. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In kitchen hot box, rice (105F - Hot Holding), collard greens (98F - Hot Holding). Per manager both in hot box approximately 30-45 minutes. 2) In hot line, mac and cheese (112F - Hot Holding). Per employee in line 2.5 hrs. Manager moved all items to oven to reheat above 165F to properly hot hold at 135F. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of fryer by cookline. Employee removed cup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table opposite cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing at ambient air temperature in back prep sink. Manager turned on water to properly thaw. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of fry mix and flour opposite cook line not labeled.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing wrist band while preparing food. Employee removed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around bottom of door and edge of floor in walk in freezer.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2023. License paid during inspection. Operator paid license during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored above raw shrimp inside walk in cooler. Operator moved raw shelled eggs to bottom shelf and stored. Correctly. Corrected On-Site

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager arrived during inspection Corrected On-Site

Intermediate - Oyster tags not marked with last date served.

Basic - Ceiling light shield above steam table in kitchen soiled. Repeat Violation

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. 1.Ice buildup on the side of door in walk in freezer. 2.Ice build up on rolling rack in walk-in freezer 3.Ice build up on fan on equipment cooling unit. 4. Ice covering cases of seafood. Repeat Violation

Basic - Nonfood-contact surface soiled with food debris. Lid covering sweet potatoes in steam table. Operator changed lid Corrected On-Site

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

Intermediate - Establishment not maintaining oyster tags for 90 days.

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. Two employees hired less than 60 days. Employees signed reporting agreement form during inspection. Corrected On-Site

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

Basic - 1.Ice buildup on the side of door in walk in freezer. 2.Ice build up on rolling rack in walk-in freezer.

Basic - Ceiling light shield above steam table in kitchen soiled. Repeat Violation

Basic - Equipment in poor repair. Two chest reach in coolers in cook line missing doors.

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

Basic - Floor soiled/has accumulation of debris/ grease under cooking equipments in cook line. Operator cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Interior of hot box has accumulation of black substance/grease/food debris in cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heating lamp ; fried breaded shrimps (112F - Hot Holding); breaded chicken tenders (130F - Hot Holding); fries (120F - Hot Holding), per manager food hot holding less than two hours, employee reheated to 167F. 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. Poster emailed, operator printed and posted. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entire kitchen area, including cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Lower right side of back entrance door. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Grease accumulation , from end of front counter to cook line entrance, Employee cleaned and sanitized Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. -HWS - women bathrooms, left side sink. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. collard greens (70F - Cold Holding), observed multiple bags left on prep table next to WIC, per employee food delivered two hours ago, Employee removed bags and placed on WIC for a quick chill Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle, to go window, employee cleaned nozzle Corrected On-Site

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ladies bathrooms

Basic - Exterior door has a gap at the threshold that opens to the outside. Lower right side of back entrance door

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on WIF, abundant build of ice prevents the WIF door to close

Basic - Light shield damaged/in disrepair. Men bathrooms

Basic - Plumbing system in disrepair. Ladies bathroom, left side HWS water completely shut off for hot/ cold water

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In chest freezer/cooler marinated shrimp (42-48 - Cold Holding); raw fish (61F - Cold Holding) Both items on ice. Per employee fish prepped and in cooler approximately 45 minutes; shrimp in cooler approximately 2 hrs. Employee added more ice to containers 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. Per manager most employees recently hired. Classes scheduled for training.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 10ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site

Basic - Food stored on floor. Observed cases of individual cakes stored on floor in walk in freezer. Cakes moved to shelf by manager. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in men's restroom. Provided sign to establishment and posted by manager. Corrected On-Site