JUICY SEAFOOD & WINGS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk I cooler raw shell eggs stored over container of Cole slaw. Employee removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk in cooler completely thawed raw 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. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler Cooked sausage (49F - Cold Holding); Raw shrimp (59F - Cold Holding); Cooked crab (52F - Cold Holding) stocked over lip of containers. Employee removed excess product and placed in reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed employee hand sink blocked with a pan located near walk in cooler.

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/ Observed 4 or more employees engaging in food preparation without certified food manager on duty.

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. Observed some employee food training expired.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.

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 in walk in cooler completely thawed raw 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. See stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on prep tables throughout kitchen. Employee removed and stored properly. Corrected On-Site 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 phone stored on prep table in kitchen. Repeat Violation

Basic - Food stored on floor. Observed in walk in freezer open box of seafood stored on floor. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available. Observed establishment without latest inspection.

High Priority - Employee washed hands with cold water. Observed employee engaging in food preparation holding cell phone and proceeded to engage in food preparation only rinsing hands in cold water. Employee washed hands properly. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork over unwashed produce located in walk in cooler. Observed flats of raw shell eggs stored on rack over bags of flour. Employee removed and stored properly. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked raw shell eggs stored with raw shell eggs. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked crab legs at 49F-51F in reach in cooler. Crab legs were over filled on top of reach in cooler. Employee removed excess crab legs from cooler and placed in stand alone cooler.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb near chemical dish machine without back flow device.

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

Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handles used to dispense sauces located in walk in cooler. Employee removed bowl from bucket. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored next to drink machine. Employee removed and stored properly. Corrected On-Site 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 jackets stored on soda boxes. Employee removed jackets from soda boxes. Corrected On-Site

Basic - Food stored on floor. Observed case of soda stored on floor in storage closet. Employee removed soda case and stored properly. Observed multiple cases of food stored on floor of walk in freezer. Observed 2 buckets of sauces stored on floor of walk in cooler. Employee removed and stored all foods properly. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at employee hand washing station next to chemical dish machine. Inspector will provide handwashing sign for hand sink. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled.

Intermediate - - From initial inspection : 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/ Observed no certified food service manager on duty with more than 4 employees engaging in food preparation. - From follow-up inspection 2024-09-30: Still the same at callback Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed case of raw shell eggs stored on floor near hand sink left there from prior day. See stop sale Manager stated raw shell eggs were delivered yesterday at 7pm.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use hand washing sink to wash out towel. Spoke with employee and manager regarding hand washing station is for hand washing only. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler door gasket torn on cook line.

Basic - Food stored on floor. Observed in walk in cooler bucket of sauce stored on floor. Observed in walk in freezer box of food stored on floor. Employee removed and stored properly. Corrected On-Site

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

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. Food prep employee handled soiled plumbing pipes then engaged in food prep activities without washing hands. Inspector intervened. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Frontline bar employee handled Ready to eat mint for drinks garnish. Inspector intervened. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by walk in cooler blocked by Bulk food container. Moved by manager. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ny walk in cooler

Intermediate - No soap provided at handwash sink. Soap dispenser not functioning. Frontline.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water supply turned off at Hand wash sink near walk in cooler. ( due to plumbing problem )

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple in rear prep line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink container by restaurant foods in rear kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of microwave.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing Hand wash sign at kitchen Hand wash sink Dish Machine.

Basic - Outer openings not protected with self-closing doors. Rear door with self closing mechanism disabled.

Basic - Plumbing system in disrepair. Hand wash sink by walk in cooler with waste line under Hand wash sink removed. Per Person In Charge. Work in progress.

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Crab legs (70-113F - Cooking, re-temp 145F), Employee on cook line plated crab legs on plate after cooking in hot water on grill and said it was ready to temp. Crab legs was not ordered under cooked. Took several temperatures and crab legs not cooked to minimum cooking requirements. Manager was not monitoring employees taking temperatures. Employee re cooked crab legs and re-temp at 145F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. First aide kits with chemicals inside stored on top of Coca Cola reach in cooler next to food. Moved by manager. Corrected On-Site

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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to dish machine with bowl stored inside. Moved by manager. Corrected On-Site

Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. Crab legs (70-113F - Cooking, re-temp 145F), Employee on cook line plated crab legs on plate after cooking in hot water on grill and said it was ready to temp. Crab legs was not ordered under cooked. Took several temperatures and crab legs not cooked to minimum cooking requirements. Manager was not monitoring employees taking temperatures. Employee re cooked crab legs and re-temp at 145F.

Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple employees food handler training certificates missing date of birth

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In front bar area. Manager stated they prep and cut fruit in area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in front of walk in cooler with water damages

Basic - Covered waste receptacle not provided in women's bathroom. In women's restroom

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food on cook line with no hair restraint Repeat Violation

Basic - Equipment in poor repair. Three door reach in cooler on cook line with torn gasket

Basic - Stored food not covered. Frozen wantons stored in walk in freezer on top level of speed rack cart not covered

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster tags not available for 90 days. Repeat Violation Warning - From follow-up inspection 2022-12-05: At callback time needed to obtain. Time Extended

Intermediate - - From initial inspection : 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/ 4 food service employees onsite with no certified food manger present. Warning - From follow-up inspection 2022-12-05: At todays callback : no Certified Food Manager onsite 4 food service employees present. Admin Complaint

Intermediate - - From initial inspection : 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. No employee training for some employees. Warning - From follow-up inspection 2022-12-05: At callback time needed to train. Time Extended

High Priority - Food stored in ice used for drinks. Bottle of wine, in ice machine, mgr removed it and removed ice Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed a couple of containers and placed them as clean, explained to him

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp pin shelf above boiled eggs in reach in cooler by cook line, mgr rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above seafood in walk in cooler and raw chicken on shelf above raw fish-open in walk in freezer, mgr rearranged Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 64f cooked wings on table, from cooler, mgr wrote time and added them to procedure Corrective Action Taken Repeat Violation Admin Complaint

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

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Handwash sink used for purposes other than handwashing. Towel and scrubby in handsink at front counter, mgr removed them Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. By triple sink, employee wrote name on Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. On spices, employee removed them Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, kitchen, mgr removed it Corrected On-Site Repeat Violation

Basic - Food stored on floor. In walk In cooler Repeat Violation

Basic - Interior of microwave with rust that has pitted the surface

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Handsink by cook line, and in one handsink at bar, mgr placed them Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Rear doors

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, mgr discarded it Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler. Raw seafood stored on shelf over unwashed onions. Cooks reorganized to follow proper hierarchy. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler. Raw chicken over container of oysters. In walk in freezer. Raw chicken removed from commercial packaging stored over raw seafood removed from commercial packaging. Cooks reorganized to follow proper hierarchy. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach in cooler on cook line. raw chicken (61°F - Cold Holding). Manager stated that it had been there for 3 hours. Manager moved to walk in cooler to reduce temperature. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date sold. Reviewed policy with manager.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag removed from container in walk in cooler prior to container being emptied. Reviewed policy with manager.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink to left of cook line has container of cut lettuce sitting in well. Cook moved to Reach in cooler. Hand wash sink to right of ice machine has pieces of metal in well. Manager removed items. 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. No consumer advisory available establishment. Provided a consumer advisory for operator to post behind hostess stand. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. In women's restroom. Waste receptacle do not have a covering.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen. Uncovered employee drinks on multiple prep surfaces over food. Manager had employees cover drinks and move them to lower shelves away from food. Corrected On-Site Repeat Violation

Basic - Food stored on floor. container of flour stored on the floor near ice machine in kitchen. Manager moved to adjacent shelf In small storage room to left side of bar area. Soda syrup boxes stored on the floor. Manager moved to shelves near by. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. At three compartment sink in kitchen. Raw chicken in bus tub and raw fish being defrosted at room temperature. Manager stated that each had been out for no more than 30 minutes. Proper thawing techniques discussed with operator. Manager then applied cold running water to finish defrosting. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board in between uses. Manager moved cloth into sanitizer bucket. Corrected On-Site