BLUE FISH

High Priority - Live, small flying insects found Two flying insects in kitchen area.

Basic - Bowl or other container with no handle used to dispense food. Black soufflé cup stored in chopped garlic, manager removed cup. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Replacement ceiling tiles are not smooth and easily cleanable. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board.

Basic - Floor tiles missing and/or in disrepair. Broken floor tiles in kitchen area. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Cracked black ice scoop holder.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine is soiled. Gasket soiled with food debris on cooler drawers. Fan covers dusty in outside walk in cooler. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper towel used to line food pan with herbs. Manager removed paper towel. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored next to pan of bacon fat. Manager discarded bacon fat. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Replacement tiles in kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled vent in ware washing area.

Basic - Floor tiles missing and/or in disrepair. A few broken floor tiles in kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of spoon touching brown sugar. Manager removed spoon. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled with food debris. Dust on walk in cooler fan covers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fish and chicken stored above cut vegetables, employee properly stored food items. Corrected On-Site

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen and ware washing area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty vents in kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on counter in server area.

Basic - Equipment in poor repair. Torn gasket on reach in cooler on cooks line, torn gasket on cooler in oyster bar area. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Cracked container with food items stored inside in prep cooler and walk in cooler.

Basic - Hole in or other damage to wall. Hole in wall near oven and back door.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in hood filters above cooking equipment.

Basic - Missing drain plug at dumpster. Drain plug missing on dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on oyster cooler. Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not stored in chronological order.

Intermediate - Spray bottle containing toxic substance not labeled. Red and yellow chemicals stored in spray bottles unlabeled. Manager labeled spray bottles. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Replacement ceiling tiles in kitchen and prep area.

Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting boards on cooks line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in prep area.

Basic - Equipment in poor repair. Torn gasket in bar area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on cooks line and bar area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table when not in use.

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. Employee with bare hands grabbed a tortilla holder with two tortilla inside his hand touched the tortilla. Spoke with manager and employee about proper hand washing procedures

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used to line pan of asparagus and garnishes

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over fish in prep cooler.

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. A few tags not marked with the last date served

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles soiled in bar area

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. One employee present training certificate is expired

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

Basic - Carbon dioxide/helium tanks not adequately secured. One co2 tanks not properly secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen, ware washing and prep area.

Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting boards on cooks line

Basic - Equipment in poor repair. Torn gasket on reach in cooler in bar area

Basic - Floor tiles missing and/or in disrepair. Missing floor tiles in kitchen and prep area

Basic - Hole in or other damage to wall. Hole in wall near walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on floor of walk in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on top of unit

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers are dusty in the walk in cooler Soiled gaskets on reach in coolers

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler is soiled in bar area

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall near water heater

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at hand wash sink in server area

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. Observed employee handling ready to eat fish and plating it for service with no gloves on.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects by ovens near dry storage area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance in soda nozzles at bar area. Repeat Violation

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 two employees on cook line with no proof of food safety handler training.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed multiple ceiling tiles in kitchen area not smooth and easily cleanable.

Basic - Ceiling tile missing. Observed missing ceiling tile above three compartment sink.

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting boards on cook line with visible grooves. Repeat Violation

Basic - Dead roaches on premises. Observed one dead roach under three compartment sink. Person in charge cleaned and removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed; cell phone on shelf above flip top cooler at grill station. Personal water bottle and cell phone on prep table by coffee and water pitchers. Person in charge removed all employee items to designated area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on reach in coolers on cook line. Soiled gaskets on walk-in cooler.

Basic - Waste line passing through ice machine or ice bin. Observed drain lines exposed and in contact with ice in ice bin in bar area.

Basic - Working containers of food removed from original container not identified by common name. Observed large container of white powdery substance with no label by dry storage area near prep table. Person in charge stated it was flour. Observed bin of white powdery substance with no label on shelf under prep table. Person in charge stated it was sugar. Person in charge labeled all required containers. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on Drink nozzles in bar area Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen and ware washing area Repeat Violation

Basic - Ceiling tile missing. Ceiling tile missing in Dish area

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing on wall near Dish area Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting boards in kitchen area Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on hand,e of green rolling cart, manager moved tongs Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers soiled with dust in walk in cooler, gaskets soiled on cooks line and oyster bar area Repeat Violation

Basic - Open dumpster lid.

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

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wooden wall where tankless water heater is stored

Basic - Waste line passing through ice machine or ice bin. In bar area

Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with a white powdery substance stored inside, manager labeled container Flour Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (59F - Cold Holding) open container of cream stored in fridge in server area. Manager discarded cream Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags missing the last date 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. Opened container of cream in server station employees unable to verify the date the cream was first opened. Manager discarded.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on drink Nozzle in bar area Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used as a dump sink, ice dumped in hand wash sink

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secured, manager properly secured tanks Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen and ware washing area

Basic - Ceiling tile missing. Above dish machine

Basic - Cutting board has cut marks and is no longer cleanable. Several cut marks on cutting boards

Basic - Equipment in poor repair. Torn gasket on bottom drawer gasket

Basic - Floor soiled/has accumulation of debris. Black debris/ grease on floor under equipment Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris Fan covers are dusty in the walk in cooler Repeat Violation

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws stored on bar counter top

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled in the walk in cooler

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f pasta above fill line in prep unit, employee rearranged, 48f egg wash in melted ice, employee added more ice, 46f red beans, pastas, cut cabbage, cheeses, in walk in cooler, nobody has handled them up today, my probe reading 42f and mgr stated they had a big delivery an hr or so ago Corrective Action Taken Warning - From follow-up inspection 2023-03-01: 40f pastas, cheese, beans, cut cabbage in walk in cooler, 40f pasta in prep unit, 48-50f egg wash on melted ice, mgr discarded it and stated they will do 4 hrs procedure on it Admin Complaint

Intermediate - - From initial inspection : 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/. Mark Jacobson took test on 7/19/17 Repeat Violation Admin Complaint - From follow-up inspection 2023-03-01: Same Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak-open on shelf above fries in upright freezer at storage area, mgr rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Quiche made on 9/1/22

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 80f cooked veggies, on table in kitchen, 30 min later 80f, employee placed them in walk in cooler Corrective Action Taken

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/. John Stillmunks took test 7/20/17

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs storage, mgr secured it Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage by dish machine

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates for banquet, storage shelf

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above customer food in upright cooler by employee restroom Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cutting chicken,

Basic - Equipment in poor repair. Gasket torn in drawer up unit by stove, door comes off in cooler at bar upstairs Repeat Violation

Basic - Food storage container/container lid cracked or broken. Lid cracked for beans and rice in walk in cooler

Basic - Hole in or other damage to wall. Across cook line

Basic - In-use utensil stored in sanitizer between uses. Employee removed knife Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler Repeat Violation

Basic - Outer openings not protected with self-closing doors. Upstairs storage

Basic - Raw fruits/vegetables not washed prior to preparation. Cut mushrooms have dirt in them, explained to mgr

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Mgr changed it Corrected On-Site

Basic - Single-service articles improperly stored. Box on floor with to go containers in upstairs storage

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

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. Grabbed cooked hamburger meat, he got gloves Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two in back kitchen and storage area

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw seafood on shelf above pasta in drawer unit, mgr rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56° whipped butter sitting on ice, mgr properly iced it down, explained time as public health control Corrective Action Taken Repeat Violation Admin Complaint

Basic - Carbon dioxide/helium tanks not adequately secured. Storage area and at bar

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent/fan in walk in cooler

Basic - Equipment in poor repair. Gasket torn in upright cooler, back cook line, desert cooler, and walk in cooler Repeat Violation

Basic - Hole in or other damage to wall. By mop sink

Basic - In-use ice scoop stored on soiled surface between uses. Container is dirty, mgr placed it by dish machine to be washed Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black small cooler in server area, mgr placed one Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pasta and butter pot on stove, exterior and interior and gaskets in prep unit by fryers and upright cooler at back cook line Repeat Violation

Basic - Outer openings not protected with self-closing doors. Rear door at storage area

Basic - Reach-in cooler shelves with rust that has pitted the surface. Desert cooler Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Trays not inverted, storage room, mgr inverted them Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By mixer

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Hanging in side of bucket, prep area by rear door, mgr pushed it into sanitizer Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, mgr changed solution, 200 ppm quat