SLIDERS OYSTER BAR

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 on cook line House made Créme sauce in squeeze bottle dated 5-8-2026. See stop sale Repeat Violation Admin Complaint

High Priority - Live, small flying insects found. Observed total of 8 flying insects. 2 flying insects in bar area. 3 flying insects on cook line. 1 flying insect in prep area. 2 flying insects in dining area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler in kitchen Tuna chunks (47F-49F - Cold Holding); Cucumber salad made with cut tomatoes (46F-48F - Cold Holding); Diced tomatoes (46F-48F - Cold Holding); Goat cheese (52F - Cold Holding); Tuna slice (52F-54F - Cold Holding). See stop sale Employee stated the product was from previous day. Cooler has an ambient temperature of 52F. 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 in kitchen Tuna chunks (47F-49F - Cold Holding); Cucumber salad made with cut tomatoes (46F-48F - Cold Holding); Diced tomatoes (46F-48F - Cold Holding); Goat cheese (52F - Cold Holding); Tuna slice (52F-54F - Cold Holding). See stop sale Employee stated the product was from previous day. Cooler has an ambient temperature of 52F. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink back flow device incorrectly installed before the splitter. Manager removed and installed on non chemical side of splitter. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser without a label. Manager placed label on spray bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine on left side soiled with mold like substance near ice chute of unit. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks near soda storage racks not adequately secured. Manager secured CO2 tanks during inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on top of chemical dish machine. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed on cook line reach in cooler gasket torn located across from grill.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer ice buildup.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed employee hand washing sign missing in prep area and near 3 compartment sink. Inspector will send copies of employee handwashing signs. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed cooler on cook line near entrance with standing water at bottom of unit.

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 chemical dish machine in bar area at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning - From follow-up inspection 2025-10-06: Still the same at callback. Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed total of 2 flying insects in ware washing area. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-06: Not observed at callback Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler on cook line Raw tuna (49F-52F - Cold Holding); Cut tomatoes (49F-52F - Cold Holding); cut lettuce (49F-52F - Cold Holding); Shrimp dip (52F - Cold Holding). See Stop Sale Cooler has an ambient temperature of 49F. Employee stated all foods were in cooler from previous day. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-06: Observed cut tomatoes, cut tuna ,shrimp dip. Cut lettuce at 45F. See stop sale Cooler has an ambient temperature of 45F. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line Raw tuna (49F-52F - Cold Holding); Cut tomatoes (49F-52F - Cold Holding); cut lettuce (49F-52F - Cold Holding); Shrimp dip (52F - Cold Holding). See Stop Sale Cooler has an ambient temperature of 49F. Employee stated all foods were in cooler from previous day. Observed in reach in cooler near grill Raw shrimp (56F-58F - Cold Holding); Raw octopus (56F-58F - Cold Holding); Raw fish (56F-58F - Cold Holding); Oysters (56F-58F - Cold Holding). Cooler has an ambient temperature of 52F. Manager stated the cooler had door off this morning. Employee stated all foods were placed in cooler that morning. Employee placed in walk in cooler until cooler reaches proper temperature. Corrective Action Taken Warning - From follow-up inspection 2025-10-06: Observed in reach in cooler near grill all TCS foods at 42F and below. Observed in reach in cooler cut tomatoes, cut tuna ,shrimp dip. Cut lettuce at 45F. See stop sale located at the end of cook line. Cooler has an ambient temperature of 45F. Admin Complaint

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 chemical dish machine in bar area at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Live, small flying insects found. Observed total of 2 flying insects in ware washing area. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler on cook line Raw tuna (49F-52F - Cold Holding); Cut tomatoes (49F-52F - Cold Holding); cut lettuce (49F-52F - Cold Holding); Shrimp dip (52F - Cold Holding). See Stop Sale Cooler has an ambient temperature of 49F. Employee stated all foods were in cooler from previous day. 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 on cook line Raw tuna (49F-52F - Cold Holding); Cut tomatoes (49F-52F - Cold Holding); cut lettuce (49F-52F - Cold Holding); Shrimp dip (52F - Cold Holding). See Stop Sale Cooler has an ambient temperature of 49F. Employee stated all foods were in cooler from previous day. Observed in reach in cooler near grill Raw shrimp (56F-58F - Cold Holding); Raw octopus (56F-58F - Cold Holding); Raw fish (56F-58F - Cold Holding); Oysters (56F-58F - Cold Holding). Cooler has an ambient temperature of 52F. Manager stated the cooler had door off this morning. Employee stated all foods were placed in cooler that morning. Employee placed in walk in cooler until cooler reaches proper temperature. Corrective Action Taken Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of Bleach without label. Manager placed label on spray bottle. Corrected On-Site Repeat Violation

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

Basic - Equipment in poor repair. Observed reach in cooler ambient temperature at 49F, Located on cookline.

Basic - Light shield damaged/in disrepair. Observed light lense cracked at entrance of kitchen.

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 chemical dishwasher machine at 0ppm. Observed bar chemical dishwasher machine at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect near oyster bar area. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed completely thawed commercially processed poke ahi tuna 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 completely thawed commercially processed tuna 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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holder in bar area soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed employee hand sinks in kitchen without paper towels. Employee provided paper towels for hand sinks. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing chlorine without label. Employee placed label on spray bottle. Corrected On-Site

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 units. Repeat Violation

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 completely thawed commercially processed poke ahi tuna 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 completely thawed commercially processed tuna 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 employee drink on shelf above reach in cooler. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed white chest freezer with dangling light from lid.

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

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler located at entrance of kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed cut unwashed avocados stored with avocados in reach in on cook line. Manager will remove and wash avocados. Corrective Action Taken Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored to dry. Employee will hang mop up to dry. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flies observed at the front cook line by the steamwell. Operator was able to dispose of one fly. Two flies observed behind the raw bar counter. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the front cook line, raw tuna and salmon stored over cut lettuce containers. Operator rearranged the flip top reach in cooler storage levels. In the walk in cooler on the speed rack, raw fish and salmon stored over ready to eat dessert cake, employee relocated the dessert to the top shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the prep counter next to the cook line and flip top reach in cooler; egg and water mix (52/56F - Cold Holding); hush puppy mix (49F - Cold Holding) both items held on ice bath. Operator states placed out around 11am. Operator discarded the products and inspector provided time as public health control plan. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the prep counter next to the cook line and flip top reach in cooler; egg and water mix (52/56F - Cold Holding); hush puppy mix (49F - Cold Holding) both items held on ice bath. Operator states placed out around 11am. Operator discarded the products and inspector provided time as public health control plan. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the front line steamwell; rice (122/126F - Hot Holding); black beans (109F - Hot Holding). Operator placed all items on the flat top grill to reheat. At conclusion of inspection; rice second temperature (167/169F - Hot Holding); black beans second temperature (144F - Reheating). Operator placed rice back into steamwell and left the beans on the flat top to continue reheating. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on the main cook line with build up of food residue staining.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available at time of inspection to test the chlorine dish machine. Repeat Violation

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. Multiple packages of thawed vacuum packaged previously frozen salmon and tuna in the walk in cooler and flip top reach in cooler. Spoke with operator about proper thawing procedures. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on clean prep table on the front cook line area. Operator relocated the employee drinks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee speakers stored on the back side and on shelf over flip top reach in coolers on the main cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf adjacent to the three compartment sink, clean metal containers stacked while wet.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Accumulation of ice on shelves and products in the walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door gasket has build up of mold like substance.

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado in the front line reach in cooler with the stickers still attached. Spoke with operator about washing and removing stickers from produce before being prepared.

High Priority - Displayed food not properly protected from contamination. Uncovered containers of melted butter, horseradish, and cut lemons displayed on counter by customer side in oyster bar. Employee covered all food containers. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scollops (intended to be fully cook) stored over raw tuna ( serve raw) , and raw tuna (serve raw) stored over cans of crab meat in speed rack inside the walk in cooler. Manager properly separated food. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cook handling raw fish and then handling raw scollops without washing hands and changing gloves in between. Observed raw scollops being contaminated by the raw fish which is one of the 8 major food allergens. Reviewed policy with cook and manager. Raw scollops were discarded. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (48-54F) on ice in oyster bar. Employee stated he placed the raw shrimp on ice from the walk in cooler this morning at 11am. Employee added ice and completely submerged the raw shrimp on the ice. sour cream (49F); house made crema sauce ( made with sour) (60F) on ice in a small pan on the middle of the cook line near the expo window. Employee stated food was placed on ice from the walk in cooler this morning at 11am. Ice was very low. Employee added more ice. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At 2:00pm found black beans (109F); rice (115F) in main steam table near expo station on cook line. Employee stated food was cooked and placed in steam table for hot holding this a morning at 11am. Chef reheated beans to 199F and voluntarily discarded rice. collard greens (109F); mashed potatoes (110F); queso (112F) in secondary steam table in the middle of cook line. Employee stated food was reheated and placed in steam table for hot holding this morning at 11am. Chef reheated food to 180-188F. Corrected On-Site Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified manager has no knowledge of all big 6 foodborne illnesses. Reviewed with manager and emailed big 6 form. Corrective Action Taken

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

Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Online menu and dine in menu advertises fresh lime and lemon juice for its strawberry margarita. Manager and bartender both stated they use bottle juice instead. Online menu and dine in menu advertises fresh squeezed lemon for its pink tea cocktail but manager and employee both stated they use lemon concrete/ bottle juice. After reviewing with manager, manger decided to start making fresh lemon and lime juice for cocktails. Bartender made both juices during inspection. Corrected On-Site Warning

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 provide a clean up plan for vomit/diarrhea. Reviewed with manager and emailed clean up form. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager does not have chlorine test strips for the dishmachine Repeat Violation

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 thawed sealed ROP bags of raw tuna inside walk in cooler. Package bearing label regarding thawing procedures. Reviewed with manager. Manager had employee opened all bags. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water at the bottom of the dressing reach in cooler near kitchens entrance

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm at bar, dish machine not dispensing

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. Employee loading dirty dishes in dish machine then got clean dishes, explained to him and he washed hands Corrected On-Site Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw oysters to fry then changed gloves and grabbed cheese for grilled cheese sandwich, explained to her and she washed hands Corrected On-Site Warning

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from an open drink and grabbed clean plates for oysters, explained to him and he wash hands Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No chlorine is dispensing in dish machine at bar

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

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Chopped salmon offered raw, the pack stated is farmed raised Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna/raw on shelf above cut lettuce and sauce in reach in cooler by prep area, raw seafood on shelf above cooked chicken in drawer unit, mgr rearranged Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Cleaner by food cutter, prep area, mgr removed cleaner Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in raw oyster station, employee placed some Corrected On-Site

Intermediate - No soap provided at handwash sink. In raw oyster station, employee placed some Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. In prep area, employee wrote name on Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on oyster bar

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, employee put one on Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for rice spatula, mgr discarded water Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of pot for pasta on stove, fan in back prep room

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line, mgr discarded it Corrected On-Site