88 KEYS FLORIDA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish behind ready to eat carrots at Reach in Drawers. Operator placed carrots on back of the raw fish. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue buildup on can opener blade at prep table. Operator cleaned the blade. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup not date marked at Walk in Cooler. Operator date marked the food item. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not secured next to ice machine. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone at prep counter at kitchen. Operator removed the cell phone. 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. Observed raw shell eggs not time marked at prep table next to grill. Operator time marked the food items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue buildup on can opener blade at prep table. Operator cleaned the can opener blade. Corrected On-Site Repeat Violation

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. Observed multiple incomplete documentats. Operator completed the forms. 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. Emailed the written procedures.

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs on oven handles. Operator removed the tongs to a different location. Corrected On-Site Repeat Violation

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

High Priority - Toxic substance/chemical improperly stored. Observed butane and sterno next to food items on shelf at dry storage area. Operator placed on the bottom of shelf next to trash bags. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Observed missing ceiling tile at cookline. Operator placed ceiling tile. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cookline. Employee placed hair restraint over their beard. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at handwash sink next to 3 compartment sink. Operator placed handwash sign. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed propane tank on prep table. Operator removed the propane bottle underneath on shelf. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Emailed the shellfish tag guidance form again. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed container in sink at cookline handwash sink. Operator removed the container. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at ware washing area handwash sink. Operator placed paper towels at handwash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed using bowl at flour container. Operator removed the bowl. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed residue buildup at Walk in Cooler and Freezer handles.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed multiple open bottle water of employees at Walk in Cooler next to other food items not segregated. Operator removed the water bottles. Corrected On-Site

Basic - Food stored on floor. Observed multiple food items on floor at Walk in Freezer. 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. Observed handle touching the sugar at container. Operator removed the handle from touching the food item. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shell eggs over sour cream at Make Table. Operator switched the food items. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Educated the operator.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Emailed the Shellfish Tag Guidance.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table. Operator cleaned and sanitized the equipment. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed tray cart blocking the ware washing area handwash sink. Operator removed the cart. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No soap provided at handwash sink. Observed at ware washing area handwash sink. Operator placed soap at handwash sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized the equipment. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensil in room temperature water 75F at Warmer Holding Unit. Operator removed the utensils. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth bucket on the floor by cookline handwash sink. Operator removed the item off the floor. Corrected On-Site

Basic - Ceiling tile missing. Observed entrance to the kitchen from laundry room. Educated the operator.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cookline. Employee placed hair restraint on beard. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs at oven handle. Operator removed the tongs to a safe location. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at cookline. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above ware washing area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Corrected On-Site

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.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of residue buildup in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar.

Basic - Food stored on floor. Observed box of potatoes at Walk in Freezer. Operator removed the food item off the floor. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs at oven handle. Operator removed the tongs to the proper and safe location. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over lobster meat at Make Table. Operator removed the raw beef to a proper and safe location underneath the Make Table. 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 coconut shrimp over potatoes at Reach in Freezer. Operator switched the food items. 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. Observed milk at bar. Operator date marked the food item. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed cleaning pads at kitchen handwash sink. Operator removed the item. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at ware washing area handwash sink. Operator placed soap at handwash sink. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area. Repeat Violation

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. Observed fish at Walk in Cooler. Operator removed the food item from reduced oxygen packaging. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open container of coffee at prep table. Operator discarded the coffee. Corrective Action Taken

Basic - Ice buildup in reach-in freezer.

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 handle touching at sugar container. Operator removed the handle from touching the food item. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen and ware washing area handwash sink.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed buttermilk with expiration date of 07/16/22. Operator discarded the food item.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed buttermilk over 7 days old from opening the food item. Operator discarded the food item.

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. Observed buttermilk at Walk in Cooler. Operator discarded the food item.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at various locations at kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed at flour and bread crumb container. Operator labeled the food item. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw fish. Operator switched the food items. Corrected On-Site Repeat Violation

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/. Executive Chef: Tim Spain.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in dressing at Salad Station. Operator removed the bowl. 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. Observed fish at Reach in Cooler. Educated the operator.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both ovens. Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed at Make Table.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at oven.

Basic - Old labels stuck to food containers after cleaning. Observed multiple containers at dish shelf. Repeat Violation