OCEANIC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cut melons in flip top cooler next to wall on cook line. Manager moved raw beef for proper storage. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler, Cut Tomatoes (64F - Ambient Cooling) at 11:39 am , since 11 am to 64 F at 12:07 pm. At this rate, proper cooling will not occur. Manager placed tomatoes in walk in cooler to quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Two handwashing sinks in kitchen blocked by trash cans. Manager removed trash cans from in front of sinks. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels stored in holder at handwashing sink not accessible . Manager fixed paper towel holder. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen. Manager posted handwashing sign. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk 41°F, on cook line not dated after opened more than 24hours. Operator labeled

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. Emailed to operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler, seared tuna stored over raw asparagus. Operator moved tuna to lower shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink across from ice machine, employee washed cups.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish wash area

Intermediate - No soap provided at handwash sink. Dish wash area

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle outdoor bar Two Spray bottles in dining room Contains cleaning solution Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in salt on cook line Removed Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over prep line in kitchen

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer chest

Basic - No handwashing sign provided at a hand sink used by food employees. Dish wash area

Basic - Stored food not covered. Ravioli uncovered in two door freezer next to ice machine. Covered. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt and pepper mixture on cook line Salt container on cook line Two Oil squeeze bottles on cook line Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At main kitchen walk in cooler- cooked pasta 45-46F- (cooling overnight)- food tightly wrapped In plastic wrap in walk in overnight - food did not cool to 41F within 6 hours- food out of temperature for 10 hours- see Stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer raw beef not commercially packaged over butter- operator moved beef to lower shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At main kitchen walk in cooler- cooked pasta 45-46F- (cooling overnight)- food tightly wrapped In plastic wrap in walk in overnight - food did not cool to 41F within 6 hours- food out of temperature for 10 hours- see Stop sale.

High Priority - Toxic substance/chemical improperly stored. Stainless steal cleaner over tomatoes by downstairs kitchen prep area- operator removed.Corrected On-Site Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by downstairs cookline- sliced tomatoes 70-71F at 11:00 to 70-71F at 11:50 ( cooling since 10:00)- food double panned and over fill line- at current rate if cooling food will not reach 41F within 4 hours- operator placed in reach in freezer to quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink with bucket and other item inside- operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice cream scoop in handwash sink- operator removed. Corrected On-Site

Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Mussel tags not marked with last date served.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink 70-89F at handwash sinks at bars, down stairs and upstairs cook lines.

Basic - Bowl or other container with no handle used to dispense food. Container of cooked rice with cup inside - operator removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Container of oil on floor at cookline- operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cookline stored in water of 114F- operator place$on stove to reheat water. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened bottle of Gatorade in reach in cooler at bar- operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At sugar bin; plastic cup being used to dispense. Operator removed cup. Corrected On-Site

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. Roasted garlic and cut tomatoes at cook line at room temperature being held under time as a public health control for 30 minutes with no time stamp. Manager marked correct start time. Corrected On-Site

Intermediate - Food-contact surface soiled with soiled residue or mold-like substance. Cutting boards at cook line prep stations. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sinks at bar being used as dump sinks. Debris and glasses in sink. Cleaned and sanitized. Corrected On-Site Repeat Violation

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

Intermediate - No soap provided at handwash sink. At bar. Soap provided. 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. Inspector will recheck at next inspection.

Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives in crevice at cook line. Cleaned and sanitized. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 2 cook line locations with water at 81/84°.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwave and small oven underneath are soiled. Both cleaned. Corrected On-Site