TEN TEN SEAFOOD & GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler next to pastry station raw shrimp over cooked tripe. Employee removed and stored appropriately. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs held at room temperature at 65F. Per operator item has been out of temperature for approximately 20 minutes. Egg placed in walk-in cooler to rapid cool. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from steam line in kitchen fried chicken (39-47F - Cold Holding). Per operator, item has been out of temperature for approximately 30 minutes. Item was packed above fill line. Chicken separated and placed in walk-in cooler to rapid cool. - on preparation table across from cook line, sprouts (60F - Cold holding). Per operator item has been out of temperature for approximately 30mins. Operator voluntarily discarded. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in preparation area at cook line, noodles (112F - Hot Holding). Per operator item has been out of temperature for approximately 30mins. Operator advised to hold items on time as a public health control for safety. For sent to operator to be completed.Repeat Violation Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion rice in passage area behind dining room.

Basic - Food stored on floor. Observed bag of peanut stored on floor in dry storage area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above starch in pastry area. PIC removed and stored appropriately. Corrected On-Site

Basic - Stored food not covered. Observed food stored uncovered in coolers throughout establishment.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp being thawed in standing water in prep area. POC placed shrimp in walk-in cooler to thaw. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout restaurant.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: - 1 flying insect landing on walk-in cooler door in kitchen. - 1 flying insect flying around wait station at kitchen entrance.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw meat stored next to unwashed vegetables in walk-in cooler in back of kitchen.

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches on shelf above prep sink next to walk-in cooler in kitchen.

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. Observed chicken broth (45F - Cold Holding); soup (54F - Cold Holding). Per operator, items were not prepared or portioned to day. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler, chicken broth (45F - Cold Holding); soup (54F - Cold Holding). Per operator, items were not prepared or portioned to day. See stop sale. Observed in prep sinks in kitchen shrimp (64F - Cold Holding); pork (64F - Cold Holding). Items were being thawed under running water for too long. iItems were out of temp for approximately 20 mins. Items placed in walk-in to cool down. Observed at prep table in back of kitchen at pastry station butter (61F - Cold Holding). Per operator item has been out of temperature for approximately 30mins. Item placed in walk-in cooler to cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter steamed dumplings (87F - Hot Holding). Per operator. Items have been out of temperature for approximately 30 mins. Items placed in walk-in cooler to rapid cool. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed glove used to handle cooked bbq pork with an accumulation of old food debris. PIC discarded.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bbq pork and shrimp cooked 12/26 not date marked in low boy cooler across from cook line.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray contains equipment cleaner on shelf at front line.

Basic - Dead roaches on premises. Observed 1 dead roach on floor beside chest freezer across from cook line.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking beverage while standing at cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed ice scoop handle not stored above ice in ice machine. PIC removed and stored appropriately. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of trays next to steamer in kitchen. PIC removed wiping cloth. Corrected On-Site

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.

Intermediate - - From initial inspection : Intermediate - Handwash sink plumbing uninstalled from sink next to flip top cooler across from cook line. Must be reinstalled in the same location where uninstalled. - From follow-up inspection 2024-10-01: Still observed. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees training expired 1-7-2024. - From follow-up inspection 2024-10-01: Still observed. Time Extended

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. Observed dish machine less than 10ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked duck stored under raw duck in walk-in cooler next to back exit door.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings on floor across from cook line next to deep freezer. Employees cleaned and sanitized area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from steam line in kitchen, fried chicken (42-48F - Cold Holding). Per operator, items were placed in cooler at the start of operations prior to inspection. Item has been out of temperature for approximately 1 hour. Item placed in low boy to rapid cool. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed cleaning chemical stored on floor across from dumpling line at front counter. PIC removed and stored appropriately. Corrected On-Site

Intermediate - Handwash sink plumbing uninstalled from sink next to flip top cooler across from cook line. Must be reinstalled in the same location where uninstalled.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees training expired 1-7-2024.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing cleaning chemical stored on floor across from dumpling line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee meal held on prep table holding ready to eat dumplings at front counter. PIC removed and stored appropriately. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with old food debris across from cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed low boy cooler gasket soiled with an accumulation of black mold like debris across from steam line in kitchen.

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 handling dirty utensils and proceeded to handle clean utensil without washing hands. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - Walk-in freezer -Observed raw chicken stored above raw beef in walk-in freezer. Chicken not commercially packaged. Employee stored appropriately. - Observed beef stored above fish in walk-in cooler. Beef not commercially packaged. Repeat Violation Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on column across from fish tank Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. - Observed one rodent dropping in storage room next to dish washing area. Employee removed and sanitized area. - Observed one rodent dropping in storage room behind dish washing area. Employee removed and stored appropriately Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic and oil (49F - Cold Holding). Item was taken out to facilitate food preparation but was not placed back in cooler to allow cooling. Employee placed item in cooler. Corrective Action Taken Warning

Basic - Bowl or other container with no handle used to dispense food. - Kitchen Observed no handle container used to dispense sugar. Employee removed. Corrected On-Site Warning

Basic - Food stored on floor. - Kitchen Observed tub of sugar stored on floor across from back walk-in in cooler. Manager removed and stored appropriately. Corrected On-Site Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Across from cooking unit Observed in use utensils stored in standing water at 68F. Repeat Violation Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. - Prep table across from grill unit Observed soiled wiping cloth on prep table. Employee removed. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler. Observed raw chicken stored over cooked rice noodles. Manager removed and stored appropriately. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored on top of pork. Manager removed and stored appropriately. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Front counter across from reach in freezer. Observed Approximately 15 rodents dropping on metal table shelves at front counter Approximately 9 rodent droppings on pipe next to hand wash sink at front counter Approximately 13 rodent droppings in deep fryer drawer at front counter. -Rear of building throughout kitchen area Observed 2 rat droppings behind dough mixer 1 rat dropping under oven next to walk in freezer 4 rat dropping on floor next to food preparation sink Approximately 15 rat droppings next to and below triple sink 3 rat dropping in storage area behind kitchen Two rat dropping below stand holding storage containers across from stove next to walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to hand wash sink. Observed sprouts (70F - Cold Holding); beef strips (47F - Cold Holding); picking duck (45F - cold holding); imitation krab (47F - Cold Holding); shrimp (45F - Cold Holding); roast pork (47F - Cold Holding); ham (47F - Cold Holding). Per operator, items were placed in reach in cooler this morning at approximately 11am. Items have been out of temperature for approximately 30 minutes prior to inspection. Manager placed items in walk-in cooler to rapid cool. Corrective Action Taken Repeat Violation

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

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. Procedure sent to manager. Manager printed and posted procedure. Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hood filters soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Kitchen next to walk in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dish washing area. Observed employee beverage container stored next to clean service item. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kitchen Observed employee cell phone and car keys stored under counter next to ingredients and utensils across from stove. Employee removed. Corrected On-Site

Basic - Food stored on floor. Storage area behind front of house. Observed boxes of cooking oil stored on floor.. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Back of house across from walk-in freezer #2. Observed in-use utensil handle not stored above cornstarch within closed container. Manager removed.. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen across across from stove next to reach-in cooler. Observed in use utensil stored in water at 81F. Employee discarded water from utensils. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler. Observed Walk in cooler with accumulation of black mold like build up in walk in cooler next to walk-in cooler door. Reach in cooler gasket across from cooking/steaming unit with accumulation of black mold like debris.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen at dish machine- observed 2 live flying insects flying around cooked pork ribs hanging on rack. Main kitchen at 3 compartment sink-observed 2 live flying insects flying around raw marinated shrimp on prep table. Main kitchen exit door- observed 3 live flying insects flying around and landing on screen door. Main kitchen - bus tub area at ice machine- observed 1 live flying insect inside bus tub with dirty dishes. Main kitchen at exit door near wok station- observed 2 live flying insects flying over cooked pork belly, raw Napa cabbage and landing on container of raw rice. Main kitchen at dish machine- observed 1 live flying insect inside container of noodle soup. Operator stated noodle sou is employee meal. See Stop Sale Admin Complaint

High Priority - Stop Sale issued due to adulteration of food product. Main kitchen at dish machine- observed 1 live flying insect inside container of noodle soup. Operator stated noodle sou is employee meal. See Stop Sale Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink at wok station- observed knife stone inside hand washing sink.

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 - Cutting board has cut marks and is no longer cleanable. Main kitchen cook line at cold holding unit- observed cutting board with cut marks.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep table at wok station- observed employee cellphone on prep table.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at both main kitchen exit doors.

Basic - Food stored on floor. Main kitchen walk in cooler- observed container of raw beef being stored on the floor.

Basic - In-use tongs stored on equipment door handle between uses. Main kitchen cook line- observed tongs hanging on over door handle.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep table at wok station- observed wiping cloths on prep table. Operator removed wiping cloths. Corrected On-Site

High Priority - Operator unable to verify source of shellstock. See stop sale. Observed 8 geoduck in tank (approximately 3 pounds), operator unable to provide shell tags from provider for Geoduck, tag provided is from seafood company and missing date of harvest, location of harvest and any National Shellfish Shipper license. See Stop Sale. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored next to and partially over cooked chicken wings in walk-in freezer, wings are wrapped in bag and beef is commercially packaged. Operator separated items and stored wings above. Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored above unwashed vegetables. Operator removed and stored appropriately. Corrected On-Site Warning

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed 8 geoduck in tank (approximately 3 pounds), operator unable to provide shell tags from provider for Geoduck, tag provided is from seafood company and missing date of harvest, location of harvest and any National Shellfish Shipper license. See Stop Sale. Warning

Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink in kitchen by make table. Operator provided soap. Corrected On-Site Warning

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed 8 geoduck in tank (approximately 3 pounds), operator unable to provide shell tags from provider for Geoduck, tag provided is from seafood company and missing date of harvest, location of harvest and any National Shellfish Shipper license. See Stop Sale. Warning

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler training for employees provided by EFoodTrainer. Advised operator that it is not currently approved. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards throughout kitchen grooved. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle and coke cans stored on shelves next to clean dishes and above drain boards on warewashing line. Warning

Basic - Food not stored at least 6 inches off of the floor. Observed containers of chili paste in oil and oil stored on floor on steamer line. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door at cook line. Operator removed tongs. Corrected On-Site Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers no inverted above cook line. Operator inverted. Corrected On-Site Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves of all walk-in coolers with rust buildup. Warning

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe under handwash sink on steamer line leaking. Operator working on completing install, has container under to catch water. Warning