JVILLE CRAB SHACK NUMBER 3

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauces in reach in cooler near fryer station. Person in charge rearranged food items to proper storage levels. Corrected On-Site 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 oyster tags not stored in chronological order in tag box near first kitchen entrance. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple oyster tags not marked with last date oysters were served stored in oyster tags box near first kitchen entrance. Repeat Violation

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed establishment offering Red Snapper on menu displayed on TV above raw fish items. Person in charge provided box snapper originally came in which states Lutjanus malabaricus, commonly known as Malabar Snapper via Seafood List. Person in charge began changing digital menu. Corrective Action Taken Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink between cook line and three compartment sink.

Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint.

Basic - Food stored on floor. Observed box of fries stored on floor in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters above cook line.

Basic - Stored food not covered. Observed frozen garlic bread stored with no protective covering in walk-in freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over ready to eat mozzarella sticks in walk-in freezer. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauces in reach in cooler on cook line. Person in charge rearranged food items to proper storage levels. Corrected On-Site 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 oyster tags not in chronological order in bag on kitchen side of kitchen door. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed bag of oyster tags with no dares marking when last oyster was served. Repeat Violation

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed 1 bag raw of oysters with no tag in reach in cooler in kitchen. Person in charge found tag under other bag of oysters. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed; pan and baster stored in hand wash sink on opposite side of wall near three compartment sink. Employee fill bus tub with water from hand wash sink. Inspector educated specific uses for hand wash sinks. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at either hand wash sink in kitchen. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink on front line.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory of raw oysters for establishment. Inspector provided sign and sign was posted. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee soda can stored on prep table next to food items on cook line.

Basic - Floors not maintained smooth and durable. Observed floor in walk-in cooler in disrepair and no longer smooth and easily cleanable.

High Priority - Nonfood-grade bags used in direct contact with food. Observed multiple food items stored in non food-grade bags in standing reach in cooler near three compartment sink. Repeat Violation Admin Complaint

High Priority - Private home/living/sleeping area used to conduct food operation. Observed bed employee uses for sleeping in dry storage next to single service items.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauces in reach in cooler by fryer station. Person in charge rearranged food items to proper storage levels. 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 chicken stored over raw fish in walk-in cooler.

High Priority - Toxic substance/chemical improperly stored. Observed can of Raid chemical spray stored next to ready to eat sauces on bottom shelf of prep table across from walk-in cooler.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags in unorganized pile in plastic bag near kitchen entrance.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no oyster tags with date marking date last oyster was served. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed knife and cleaning supplies stored in hand wash sink near three compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for any hand wash sink in establishment. Person in charge provided paper towels. 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 multiple boxes and containers of food items with no date marking when prepared on site stored in reach in cooler on front line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed enclosed employee water bottles stored on wire rack over prep table by fryers.

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food preparation with no hair restraints.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing signs at either of 2 hand wash sink in kitchen. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed; frozen raw chicken in standing water in a bus tub stored on prep table by hand wash sink. Raw shrimp in standing water in three compartment sink. Employee moved raw chicken to three compartment sink and turned on faucets for shrimp and chicken. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Fish thawing in Togo thank you bag, removed from bag Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs 55f ambient stored in live crab cooler states just placed there. Moved to 3 door stand up cooler

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handsink in kitchen

Intermediate - No soap provided at handwash sink. Both handsink in kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In front glass cooler personal food and open drinks.moved Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Both handsinks in kitchen

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pan with soapy water in hand wash sink. Pan was rinsed with hose and drained into floor drain without being sanitized.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects at back door near containers of ice.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw fish in freezer stored in non food-grade bags. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired June 01, 2024. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw chicken stored over opened containers of ready to eat sauces in reach in cooler by fryer station. Employee rearranged items for proper storage. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags with no date marking of final oyster served.

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 gallon of milk in tall reach in cooler in kitchen area with no date mark. Employee indicated he was unaware of when it was opened but within 7 days.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a metal pan in hand wash sink in kitchen area. Inspector educated employee on designated hand wash sink requirements. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks in kitchen area. Observed no hand wash sign at hand wash sink at front counter by kitchen entrance.

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. Observed one employee who stated had worked for more than two months with no proof of employee training.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink at front counter by kitchen entrance. Person in charge stated owner had hot water turned off. Other hand wash sinks in establishment have running hot water.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board stored at three compartment sink with grooves and no longer smooth and easily cleanable.

Basic - Dead roaches on premises. Observed; one dead roach under reach in cooler containing seasoning and sauces. One dead roach in doorway to crab cooler. One dead roach between unused reach in coolers under decorative deer heads. Three dead roaches in corner of establishment next to ice machine not in use. Person in charge cleaned dead roach at crab cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened water bottle employee stated was his stored on prep shelf next to fryers. Employee removed water bottle. Corrected On-Site

Basic - Food stored on floor. Observed boxes of raw lobster stored on floor in walk-in freezer. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease build up on walls around hood filters and hood suppression system.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave on front counter under seasonings with debris build up inside.

Basic - No copy of latest inspection report available. Observed person in charge unable to provide copy of previous inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; sides of fryers soiled with grease. Drip tray in reach in cooler with cooked shrimp near raw fish items in common area with mold like substance build up. Soiled hood filters above fryer station.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed three containers of frozen raw shrimp in standing water. Person in charge stated shrimp was pulled out of freezer 20 minutes prior. Employee moved shrimp to three compartment sink to thaw under running water. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. One can of tomato paste was dented on the seam. Operator discarded during inspection. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Frozen chicken was stored in a to go container in walk in freezer.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. One bag of oysters in establishment had tag removed before selling last oyster. Tag hanging on wall with other oyster tags.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station next to front counter had spoons and to go containers in it.

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple storage bins were found wet nesting on shelf under prep area in back of kitchen.

Basic - Food stored on floor. Box of frozen okra was placed on ground of freezer. Operator removed from floor. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects at triple sinks.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk-in cooler, shell eggs ambient (53F - Cold Holding). Operator stated eggs in walk-in cooler less than 4 hours, moved to reach-in cooler. Corrective Action Taken

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

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. Supplied operator with DBPR form 5030-104 Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two expired Certified Food Manager certificates.

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. Supplied operator with DBPR form 5030-103 Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towel dispenser at front counter. Operator fixed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at front counter handwash sink. Operator turned hot water on. Corrected On-Site

Basic - Cardboard box used as garbage container. At front counter.

Basic - Cardboard used to line food-contact. Cardboard used to line drink shelf in lobby area Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board at triple sinks.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage room, multiple personal items stored on shelves with customer foods. Repeat Violation

Basic - Equipment in poor repair. Reach-in cooler with raw shrimp at market area, glass cracked Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Two microwaves at front counter, interior soiled. Operator had employee clean. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in oyster reach-in cooler in kitchen. Operator placed thermometer in reach-in cooler. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Hose at cook line leaking on floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line reach-in cooler, raw scallops and raw chicken over sauces and liquid margarine. In lobby reach-in freezer, raw shrimp stored over plastic bags of cooked corn. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, shell eggs (58F - Cold Holding). Operator stated eggs in cooler less than 4 hours, getting ready to cook. Repeat Violation 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. Operator stated procedures in office, not able to access office. Emailed operator DBPR form 5030-104

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board has black stains. 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. Manager stated forms are in office, not able to access office. Emailed operator DBPR form 5030-103

Intermediate - No soap provided at handwash sink. No soap at front counter handwash sink. Employee supplied. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard used to line drink shelf in lobby area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage room, multiple personal items stored on shelves with customer foods. Wallet and keys stored on microwave at front counter area. Operator moved wallet and keys. Corrective Action Taken Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on lower shelf at cook line have wet nesting.

Basic - Equipment in poor repair. Reach-in cooler with raw shrimp at market area, glass cracked. Repeat Violation

Basic - Food stored on floor. Cases of oil stored on floor in dry storage room. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Three door reach-in freezer near restroom has ice buildup.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves at front counter area, encrusted splatter debris on top plates.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in oyster reach-in cooler in kitchen. Repeat Violation

Basic - No copy of latest inspection report available. Manager not able to locate. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, top of reach-in freezer soiled. In kitchen and front counter areas, multiple seasoning containers, exterior soiled. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in freezer shelves rusted.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In glass slide door reach-in cooler by triple sinks, corn (47F - Cold Holding). Operator stated corn was heated last night. Corn on bottom shelf with plastic wrap over container.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In glass slide door reach-in cooler by triple sinks, corn (47F - Cold Holding). Operator stated corn was heated last night. Corn on bottom shelf with plastic wrap over container.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line reach-in cooler, raw chicken gizzards stored over squeeze bottles of sauces. In customer area reach-in freezer, storage bags of raw shrimp stored over storage bags of corn. Operator moved all items to,proper storage levels. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In glass slide door reach-in cooler by triple sinks, corn (47F - Cold Holding). Operator stated corn was heated last night. Corn on bottom shelf with plastic wrap over container.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, interior of microwave soiled. Ice machine bin in customer area, black mold-like substance on side panels Interior of oyster reach-in cooler has food debris Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Cloth towels stored in front handwash sink. Operator removed. Corrected On-Site

Basic - Dead roaches on premises. One dead roach next to ice machine. Operator cleaned. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In triple door reach-in cooler in kitchen, milk and other items identified as personal, stored with customers foods. Operator moved personal items. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Microwave at front counter has rusting in interior.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk seasoning containers at front line, scoop handles touching product. Operator moved scoops. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. All handwash sinks missing signs. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler at cook line, gaskets have build up. Top of chest freezer at cook line soiled. Hood filters over fryers have grease build up. Exterior of seasoning containers on front line have food residue. Repeat Violation

Basic - Single-service articles improperly stored. In walkway behind aquariums, takeout boxes on floor. Repeat Violation

Basic - Stored food not covered. In walk-in freezer, open case of bread, bread not covered. Operator closed case. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In dry storage area, bulk seasoning container not labeled. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In customer area display reach-in cooler, raw shell eggs stored over cream cheese. Operator moved eggs to bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of bug spray on shelf next to case of seafood boil. Operator moved bug spray. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, interior of microwave soiled. Ice machine bin in customer area, black mold-like substance on side panels. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. In kitchen handwash sink, towels in one sink, scoop in other sink. Manager removed all items. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap, towels or sign at front handwash sink. No towels or signs at kitchen handwash sinks. Operator supplied soap and towels Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In triple door reach-in cooler in kitchen, milk and other items identified as personal, stored with customers foods. Operator moved personal items. Corrected On-Site

Basic - Food stored on floor. In walk-in freezer, one case of shrimp on floor. Operator moved to shelf. Corrected On-Site 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. In bulk seasoning containers at front line, scoop handles touching product. Operator moved scoops. Corrected On-Site

Basic - No copy of latest inspection report available. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler at cook line, gaskets have build up.

Basic - Single-service articles improperly stored. On upper shelf over chest freezer at cook line, containers not inverted. In dry storage room, cases of takeout boxes stored on floor. Operator inverted containers and moved cases to shelf. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In customer area reach-in cooler, standing water in bottom of cooler. Operator unclogged drain, water cleaned out. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In dry storage room and front counter, bulk seasoning containers not labeled. Operator labeled. Corrected On-Site Repeat Violation