WATERFRONT SOCIAL

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. One container of buffalo sauce made with real butter with date mark of 4/21 inside reach-in cooler at front of kitchen. Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline handled raw shrimp with gloved hands, changed gloves without washing hands, then proceeded to handle a pan containing cooked fries. Manager had the employee wash hands before continuing to work at cookline. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw alligator meat stored on shelf above pan containing cooked chicken inside walk-in cooler. Manager moved the raw alligator meat away from the cooked chicken during this inspection. 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. Time mark missing from rice indicated as being held using Time as a Public Health Control in front prep area. Manager stated the rice was made at 10:45 and added the proper time marks during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at two spigots at mop sink behind building.

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. Proof of food handler training unavailable for one employee hired on 2/24/2026.

Basic - Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured in bar area.

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. Several packages of raw tuna thawing on inside the reduced oxygen package on shelf inside walk-in cooler. The tuna is still frozen. Manager had an employee remove the tuna from the packages to continue to thaw. Corrected On-Site

Basic - Food stored on floor. Pans containing frozen chicken stored directly on floor below shelving inside walk-in cooler. Manager had an employee place the pans on a shelf during this inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle at cookline. Manager removed the tongs from the handle during this inspection. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink beside dish machine. Manager printed and posted a sign during this inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface: The reach-in cooler across from the cook line had soiled standing water inside. - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. The ceiling in the dry storage room closet. - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. The floor all around the kitchen is not smooth and durable. - From follow-up inspection 2025-12-22: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked shrimp in walk in cooler. Operator corrected shelves. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen