JOE'S CRAB SHACK

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed High temperature dish machine at 140F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-07: Still the same at callback. Time Extended

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. Observed House made ranch dressing dated 7-27-2025. See stop sale Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed High temperature dish machine at 140F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repeat Violation Admin Complaint

High Priority - Live, small flying insects found Observed total of 35 flying insects. 24 flying insects in bar area next to 2 open ice bins used for drinks. 8 flying insects in kitchen. 3 flying insects in ware washing area near clean racks. Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach in ware washing (High temperature dish machine)area. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk in cooler Commercially processed reduced oxygen packaged Mahi and Salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen . See stop sale Warning

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle containing sanitizer stored on prep table located near fryers. Manager removed and stored properly. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple missing ceiling tiles and ceiling tiles in disrepair due to water leak. Observed ceiling tiles soiled.

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 Commercially processed reduced oxygen packaged Mahi and Salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen . See stop sale

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table on cook line. Employee removed and stored properly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting on dry storage rack.

Basic - Floor area(s) covered with standing water. Observed in equipment storage standing water due to leak in ceiling.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in kitchen area in disrepair and missing in seafood cooler..

Basic - Old labels stuck to food containers after cleaning. Observed stickers on clean food containers. Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dish machine at 105F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

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

Intermediate - Spray bottle containing a substance not labeled. Observed spray bottle containing oil not labeled properly. Manager placed label on spray bottle. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored in water on stove at 90F-100F. Manager removed utensils and will placed utensils in water that is 135F and higher. Corrective Action Taken

Basic - Light shield damaged/in disrepair. Observed light shields in kitchen cracked.

Basic - Old labels stuck to food containers after cleaning. Observed old stickers on clean dry dishes. Manager will have employee remove. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 4 flying insects. 3 flying insects in kitchen near mop sink area. 1 flying insect in in side bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in seafood and meat cooler Crab (49F - Cold Holding); Steak (51F - Cold Holding); Beef patties (51F - Cold Holding); Sausage (51F - Cold Holding); Raw Shrimp (48F - Cold Holding). Manager voluntarily threw discolored beef patties out. Cooler has an Ambient temperature of 52F. Manager stated worker has been in /out of cooler since 11am. Manager removed all meats, crab , oysters and placed in produce cooler, and placed ice on recently prepped shrimp. 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 on steam table Hush puppies at (120F - Hot Holding). Manager voluntarily discarded hush puppies. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of peroxide on prep table above clean dishes without label on it. Manager placed a label on spray bottle. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Equipment drain line draining into handwash sink. Observed AC drain line draining into hand washing sinks in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station soiled near the nozzles. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed high temperature dish machine without measuring device to test proper sanitation. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed 2 ice machines soiled in the interior of both with mold like substance.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign in outside bar hand sink. Inspector will provide copy of hand washing sign. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects in bar area 2 live flying insects in mop sink area Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk wash (60F); batter (66F) stored on ice in breading cooler on cook line. Manager stated he has no knowledge of the time the food was placed in cooler from walk in cooler. Manager discarded food. house made ranch (74F); stuff crab (46-67F) stored on ice in pizza cooler on cook line. Manager stated he has no knowledge of the time the food was placed in cooler. Manager discarded food. cheddar (67F); clam chowder (68-69F); cooked corn mix (67F); stuffing (68F) stored inside non working and not power on pizza cooler on cook line. Cook stated food was placed in cooler from walk in cooler 4 hours ago. Manager discarded food. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk wash (60F); batter (66F) stored on ice in breading cooler on cook line. Manager stated he has no knowledge of the time the food was placed in cooler from walk in cooler. Manager discarded food. See stop sale. house made ranch (74F); stuff crab (46-67F) stored on ice in pizza cooler on cook line. Manager stated he has no knowledge of the time the food was placed in cooler. Manager discarded food. See stop sale. cheddar (67F); clam chowder (68-69F); cooked corn mix (67F); stuffing (68F) stored inside non working and not power on pizza cooler on cook line. Cook stated food was placed in cooler from walk in cooler 4 hours ago. Manager discarded food. See stop sale. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on left side on added splitter on mop sink faucet

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Certified manager has no knowledge of the big 6 foodborne illness. Reviewed with manager and emailed him big 6 handout Corrective Action Taken

Intermediate - Certified food manager unable to answer basic questions about allergens. Manager has no knowledge of the 8 major food allergens. Reviewed with manager and emailed him food allergen hand out. Corrective Action Taken

Intermediate - Establishment advertised fresh juice, but juice was not prepared from original fruit. Dine in menu advertises that the following cocktails are made with fresh lime juice: Patron margaritas, American mule, Exotic mule, Passion margarita, Premium margarita and Better Belize. Per bartender establishment uses bottle lime juice from concentrate not fresh lime juice. Reviewed with manager. Admin Complaint

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. Manager did not provided written clean up plan for vomiting and diarrhea. Reviewed with manager and emailed him clean up plan hand out. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Right side interior of ice machine soiled

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. Found unfrozen raw fish in sealed commercially ROP bags in secondary walk in cooler. Employee removed raw fish from sealed bags. Corrected On-Site

Basic - Floor area(s) covered with standing water. Floor behind cooking equipment on cook line covered with standing water Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between coolers on cook line. Manager properly stored knives Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in warm stating water ( 118F) on cook line. Manager removed utensils from cook line. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel under cutting board in pizza station on cook line. Manager removed wet towel from under cutting board. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe under handwash sink on cook line Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Multiple plastic containers of flour not labeled on cook line.

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sher Wali Khan is the manager on duty and he is not certified as a food service manager. He only has a food handler certificate. Wali was promoted to the manager position August 2021.. Warning - From follow-up inspection 2022-07-13: Sher Wali Khan still not manager certified. Manager stated he will take test in the next couple of weeks. Time Extended - From follow-up inspection 2022-07-14: Time extended Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1. Ceiling tiles soiled throughout kitchen 2. Floor soiled on cook line, storage room near mop sink and ware washing area. 3. Wall soiled in mop area. Warning - From follow-up inspection 2022-07-13: Floor and wall still soiled. Time Extended - From follow-up inspection 2022-07-14: Floor and walls still have accumulation. Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked noodles in walk-in cooler at 59F cooling made on 7-10-2022 at 6pm per cook. Employee stated noodles were placed in cooler to cool down yesterday and they have not been taking out since. Walk in cooler has an ambient temperature of 45-46F. Manager discarded noodles. See stop sale. Warning - From follow-up inspection 2022-07-13: Did not observed this cooling method been done during inspection Time Extended

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee handling Raw shrimp changed gloves and proceeded to handle cooked food without washing hands. 2. Employee washed hands then with same paper towel wiped his face off and proceeded to handle cooked food without washing hands. Review proper hand wash procedures with employees and managers. After reviewing all employees properly washed their hands. Corrective Action Taken Warning - From follow-up inspection 2022-07-13: 1. Observed employee putting food in his mouth and then proceeded to make a sandwich. Cook discarded sandwich bread and properly wash hands before returning to the cook line. 2. Observed manager handling raw fish, then changing gloves and then handling cooked stuffed crab without washing his hands. After reviewing with manager he wash his hands and put on new gloves. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in kitchen area near broken hand wash sink by cook line. Observed one flying insect in Interior bar area. Warning - From follow-up inspection 2022-07-13: 1. Four flying insects in indoor bar, three flying insects by mop sink, two flying insects by working ice machine and two in back prep area near non working ice machine. 2. One live roach by liquor bottles in indoor bar and one dead roach on floor in indoor bar. Both roaches were removed by manager. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1. Cut lettuce in upright cooler near exit of kitchen at 56F cooling at 5:15pm. Manager stated lettuce was cut at 11am and placed in cooler to cooled down. Manager discarded lettuce. See stop sale. 2. Milk wash (59F - Cooling) in cooler in frying station. Cook stated he prepared wash this morning around 9am and placed in cooler to cool down and hold cold. It's now 4:00pm. Cook discarded wash. See stop sale. Warning - From follow-up inspection 2022-07-13: Did not observed this violation Time Extended

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sher Wali Khan is the manager on duty and he is not certified as a food service manager. He only has a food handler certificate. Wali was promoted to the manager position August 2021.. Warning - From follow-up inspection 2022-07-13: Sher Wali Khan still not manager certified. Manager stated he will take test in the next couple of weeks. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1. Ceiling tiles soiled throughout kitchen 2. Floor soiled on cook line, storage room near mop sink and ware washing area. 3. Wall soiled in mop area. Warning - From follow-up inspection 2022-07-13: Floor and wall still soiled. Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler has ambient temperature of 45-46F. Coils are freezing up. Warning - From follow-up inspection 2022-07-13: Main walk in cooler still has an ambient 44-46F. Service person is here. Manager stated cooler part was replaced today, and they just waiting for temperature to drop. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Behind all cooking equipment on cook line observed standing water. Warning - From follow-up inspection 2022-07-13: Still standing water on floor in back prep area. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked noodles in walk-in cooler at 59F cooling made on 7-10-2022 at 6pm per cook. Employee stated noodles were placed in cooler to cool down yesterday and they have not been taking out since. Walk in cooler has an ambient temperature of 45-46F. Manager discarded noodles. See stop sale. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee handling Raw shrimp changed gloves and proceeded to handle cooked food without washing hands. 2. Employee washed hands then with same paper towel wiped his face off and proceeded to handle cooked food without washing hands. Review proper hand wash procedures with employees and managers. After reviewing all employees properly washed their hands. Corrective Action Taken Warning

High Priority - Employee washed hands with no soap. Observed employee washing hands with only water not using soap and then proceeded to prepared food on cook line. After reviewing with cook, he properly washed his hands. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in kitchen area near broken hand wash sink by cook line. Observed one flying insect in Interior bar area. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer observed opened case of raw fish stored over vanilla ice cream. Manager properly stored food. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Observed cooked noodles in walk-in cooler at 56F cooling made on 7-10-2022 at 6pm per cook. Employee stated noodles were placed in cooler to cool down yesterday and they have not been taking out since. Walk in cooler has an ambient temperature of 45-46F. 2. Cut lettuce in upright cooler near exit of kitchen at 56F cooling at 5:15pm. Manager stated lettuce was cut at 11am and placed in cooler to cooled down. Manager discarded lettuce. 3. Milk wash (59F - Cooling) in cooler in frying station. Cook stated he prepared wash this morning around 9am and placed in cooler to cold down and hold cold. It's now 4:00pm. Cook discarded wash 4. spinach dip (47F); cheddar cheese (61F); cooked rice (61F) in large flip top cooler at the end of the cook line near walk in cooler. Employee stated food was restocked from walk in cooler this morning around 9-9:30am. It's now 5:00pm and bottom part of cooler has an ambient temperature of 60F. Manager discarded food. 5. raw calamari (54F); raw shrimp (52-54F) in reach in cooler in frying station on cook line. Cook stated food was restocked from walk in cooler this morning at 9am. It's now 4:30pm. Manager Discarded food Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.raw calamari (54F); raw shrimp (52-54F) in reach in cooler in frying station on cook line. Cook stated food was restocked from walk in cooler this morning at 9am. It's now 4:30pm. Manager Discarded food. See stop sale. 2. Feta cheese (44F - Cold Holding); cream cheese (45F - Cold Holding); cheddar cheese (53F); spinach dip (45-46F); fish and cheese mix (48F) in walk in cooler. Walk in cooler has an ambient temperature of 45-46F. Employee stated door was left opened for a while earlier today due to food delivery. Manager moved food to secondary walk in cooler. 3. spinach dip (47F); cheddar cheese (61F); cooked rice (61F) in large flip top cooler at the end of the cook line near walk in cooler. Employee stated food was restocked from walk in cooler this morning around 9-9:30am. It's now 5:00pm and bottom part of cooler has an ambient temperature of 60F. Manager discarded food. See stop sale. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1. Cut lettuce in upright cooler near exit of kitchen at 56F cooling at 5:15pm. Manager stated lettuce was cut at 11am and placed in cooler to cooled down. Manager discarded lettuce. See stop sale. 2. Milk wash (59F - Cooling) in cooler in frying station. Cook stated he prepared wash this morning around 9am and placed in cooler to cool down and hold cold. It's now 4:00pm. Cook discarded wash. See stop sale. Warning

High Priority - Toxic substance/chemical improperly stored. Observed Goo gone being stored on prep table above containers of food near mop sink area. Manager removed an stored properly. Corrected On-Site Warning

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sher Wali Khan is the manager on duty and he is not certified as a food service manager. He only has a food handler certificate. Wali was promoted to the manager position August 2021.. Warning

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/ 12 food handler employees present with no certified manager on duty. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed two hand sinks on cook line with out towels. Employee filled both hand sinks. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine to be soiled. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1. Ceiling tiles soiled throughout kitchen 2. Floor soiled on cook line, storage room near mop sink and ware washing area. 3. Wall soiled in mop area. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler has ambient temperature of 45-46F. Coils are freezing up. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook preparing food on cook line without hair restraint. Review policy with manager. Warning

Basic - Floor area(s) covered with standing water. Behind all cooking equipment on cook line observed standing water. Warning

Basic - Floor tiles missing and/or in disrepair. A few broken floor tiles in ware washing area and on cook line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters at the end of the cook line above chard grill. Warning

Basic - Plumbing system in disrepair. Missing pipe under hand wash sink near kitchen entrance door, also hand wash sink detached from wall and is been held up with a container. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the interior bar area cooler to be soiled, where they cold hold glasses. Employee cleaned during inspection. Corrected On-Site Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer buckets being stored directly on the floor on cook line by breading station. Manager removed and stored properly. Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed one sanitizer bucket not at proper strength, no reading on strip. Employee removed and placed bucket with 200ppm. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live small flying insects at exterior bar. Observed 4 live small flying insects at interior bar. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At exterior bar. 1 bottle of Don Q, 3/4 bottle of Southern Comfort. Dead insects inside of bottles. At interior bar. 1 bottle Azunia, 1 bottle Cruzan, 3/4 bottle Campari, 3/4 bottle Tuaca, 1 bottle Don Q. Dead insects inside of bottles.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 live small flying insects inside indoor mop sink next to soda room in kitchen. Approximately 23 live small flying insects in bar area. Bar located inside the restaurant. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings present on top of opened cases of silverware and plastic lids in back storage room. 37 rodent droppings present on shelves in back storage room Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. coleslaw (52°F); house made ranch dressing (51-52°F); raw fish (52°F); shredded cheddar (52°F) in salad reach in cooler. Cooler has an ambient temperature of 55°F. Manager stated food was placed in cooler from walk in cooler 30 minutes ago. He also stated cooler is not properly working and that they are waiting on a part. Manager moved food to walk in freezer. 2. Cooked crab and corn boils (44-45°F); raw sausage (45°F); raw chicken (45°F-50°F) in meat walk in cooler. Manager stated cooler door was left opened for awhile this morning. Cooler has an ambient temperature of 41°F. Manager placed bags of ice over the food. 3. cooked rice (44°F); cooked potatoes (44°F); cooked sausage (45°F); seafood stuffing (45-46°F); cheddar cheese (46°F); whole milk cheesec (45°F); coleslaw (45°F); cooked pasta (46°F); house made ranch dressing (46°F) ambient temperature 43°F in produce walk in cooler. Cooler has an ambient temperature of 43°F. Manager stated cooler door was left opened for hours earlier this morning. Manager placed bags of ice over the food. Suggested to manager to ensure cooler doors remain closed at all times. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Multiple chemical bottles stored on shelf with cooking oil on cook line. Manager properly stored chemicals. Corrected On-Site Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on added splitter to indoor mop sink faucet in NON CHEMICAL SIDE. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to provided employee certificates Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing window cleaner not labeled in expo station. Employee labeled spray bottle. Corrected On-Site Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler doors and microwave handles soiled throughout kitchen. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secured in soda room at the end of the cook line. Warning

Basic - Equipment in poor repair. Left top drawer under flat grill has a torn gasket. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris Grease buildup on floor behind cooking equipment on cook line and back prep area near walk in coolers. Repeat Violation Warning

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing from hood located in back prep room near walk in coolers. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives stored in warm standing water (89°F) in steam well on cook line. Manager removed knives from water. Corrected On-Site Repeat Violation Warning

Basic - Insect control device installed over food preparation area. Insect zapper lights installed over cleaned equipment on cook line. Warning

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

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in pathway to back storage room. Warning