HARBORSIDE

High Priority - Container of medicine improperly stored. Personal medicine on cooks line. Observed operator correct violations in order to meet inspection standards.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 150.0 F); operator reset hot water heater and was able to achieve: Dishwasher (Temperature 160.7 F) Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. This is a repeat violation from the previous inspection dated 12-10-2025 Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Alex, general manager hired in January does not have food manager certification.

Intermediate - No soap provided at handwash sink. On cooks line, operator refilled soap dispenser Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Partially eaten cake in reach in cooler with soiled fork. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. On prep shelf, four #10 cans of plum tomatoes with severely dented rims/cans

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed multiple team members enter kitchen and begin work without hand washing. Discussed with person in charge and he had all team members wash hands. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. This is a repeat violation from the previous inspection dated 06-18-2025 Repeat Violation

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cooks line hand sink. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at beverage station used as dump sink.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Blue point oyster in reach in cooler has no oyster tag. Operator had removed it and placed it in office prematurely. Operator returned harvest tags to case of oysters Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. In employee bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on back prep table. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Two,pair of tongs on oven door handle on cooks line. Operator removed tongs Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00 ppm); Operator set up triple sink: Triple Sink (Quaternary 200ppm) Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with bare hands and then unloaded the clean and sanitized dishes from the machine without proper hand washing. Educated operator on proper hand washing. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In a server cooler in the kitchen, was half and half (50 F - Cold Holding); hard boiled eggs (50 F - Cold Holding). Per operator food had been in the cooler all day (7.5 hrs)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (50 F - Cold Holding); hard boiled eggs (50 F - Cold Holding). Operator discarded. Corrected On-Site

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

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with DBPR Oyster Advisory. . Repeat from 05-19-2021 Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Non handled cup used to scoop graham cracker crumbs. Operator removed cup. Corrected On-Site

Basic - Food stored on floor. Shelled eggs and liquid eggs in the floor of walk in cooler. Operator moved food to proper storage Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with gloved hands and then while wearing the same soiled gloves, unloaded the clean and sanitized dishes from the machine. Glove change and hand washing was needed. Educated operator on proper hand washing. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and fish held in cooler drawers above cooked ready to eat pasta. Operator moved pasta to proper storage. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bug spray stored above food preparation counter. Operator removed chemicals. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Per operator, all previous tags misplaced.

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/. While 5 cooks and 5 servers working there is no certified food manager present.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided DBPR advisory via email and it was printed and posted during inspection. Admin Complaint

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured tank in dry storage room.

Basic - Covered waste receptacle not provided in women's bathroom. In employee bathroom rear of kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. In employee bathroom rear of kitchen.

Basic - Self-closing device on bathroom door disconnected/broken. In employee bathroom rear of kitchen.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on cooks line. Operator removed wiping cloths. Corrected On-Site