KELLY'S FISH HOUSE DINING ROOM INC

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured near server station. Warning - From follow-up inspection 2025-10-30: Time Extended

Basic - - From initial inspection : Basic - Multiple ceiling tiles not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2025-10-30: Time Extended

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling near server area not smooth durable and easily cleanable.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled with food debris.

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. Provided operator Employee Health Reporting Agreement. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled at bar. Operator labeled spray bottle. Corrected On-Site

Basic - Equipment in poor repair. Broken reach-in cooler handle near by cook line.

Basic - No Heimlich maneuver/choking sign posted. Provided operator chocking sign. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over multiple dairy items at Reach in Cooler. Operator removed the dairy items to a different Reach in Cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice 129F at Warmer Holding Unit. Operator placed on stove to a minimum of 165F within 2 hours. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker at hose Bibb underneath prep sink at kitchen on side of Flat Grill and next to exterior of Produce Walk in Cooler. Educated the operator.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags not date marked. Educated the operator.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 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 creole sauce and chowder not date marked at Walk in Cooler. According to chef, the food items were prepared on 05/12. Operator date marked the food item. Corrected On-Site Repeat Violation

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Observed no end caps at multiple lights at kitchen.

Basic - No Heimlich maneuver/choking sign posted. Provided the choking sign. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked on container of milk. Operator placed date mark 08/19/2023. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Equipment and utensils not properly air-dried - wet nesting on shelf near the back door. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses on the oven. Cook removed. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed the open container.

Basic - Wet wiping cloth not stored in sanitizing solution between uses next to the reach in cooler. Cook placed inside the sanitizer bucket. Corrected On-Site Repeat Violation

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. Emailed form to operator. Corrective Action Taken

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

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. Emailed form to operator. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting on shelf near the rear door.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler on the line.

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. Dishwasher (Chlorine 0ppm). Operator must sanitize in the triple sink. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the single door upright cooler raw ground beef is stored over raw fish. Operator moved items to proper storage order. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector printed the consumer advisory, operator hung the advisory at the entrance to the restaurant. 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. Employee food safety training for Christina Ysaguirre has expired.

High Priority - Food stored in ice used for drinks. See stop sale. Observed a jar of olives in the drink ice at the main bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over sour cream and cream. Operator moved the sour cream and cream. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed spinach dip dated 06/07/22 and today is 06/23/22.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed spinach dip dated 06/07/22 and today is 06/23/22.

High Priority - Stop Sale issued due to adulteration of food product. Observed a jar of olives in the drink ice at the main bar.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a garbage can in front of the hand wash sink on the back cook line. This is a repeat violation from 03/21/22. Discussed with operator about keeping the hand wash sink clear and accessible. Repeat Violation

Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Observed the hot water 85F at the hand wash in the service alley when the dish machine runs.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler by the walk In cooler.