SUNSET BAR AND GRILL AT LITTLE HARBOR

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar.

Intermediate - Handwash sink used for purposes other than handwashing. Ice in outdoor bar hand wash sink.

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. No consumer advisory for oysters served raw. Manager printed and posted at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled, labeled at time of inspection. Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured.

Basic - Ceiling tile missing. Near dish machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted. Employee inverted at time of inspection. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dish area.

Basic - Hole in or other damage to wall. Near dish area.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters missing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Single-service articles improperly stored. Boxes of single service items on floor in storage room.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting boards in kitchen area have stains. Warning - From follow-up inspection 2025-12-09: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 54 F- retemp 45, cut tomatoes 50 F-retemp 43 F, Chicken 45 F- retemp 42 F in reach in cooler. Manager placed in walk in cooler. Egg wash 49 F in ice bath, manager voluntarily discarded. Corrective Action Taken Repeat Violation

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. Milk in walk and in reach in cooler not date marked. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink being used to fill up container with water.

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. Manager printed and posted at time of inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on drinks above prep table, manager removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to 3 compartment sink.

Basic - Food storage container/container lid cracked or broken. Container of cucumbers cracked. Manager replaced container at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 54 F, manager removed at time of inspection. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 44 F, Vegetables 48 F in reach in cooler on cook line, manager placed in walk in cooler. Corrective Action Taken Repeat Violation

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. Milk in reach in cooler not date marked. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting across from walk in cooler. Operator replaced. 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. Vegetables in reach in cooler on cook line not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled at outdoor bar, employee labeled at time of inspection. Corrected On-Site Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. At indoor bar.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted. Employee inverted at time inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board across from walk in cooler. Operator replaced. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer door, manager removed at time of inspection. Corrected On-Site

Basic - Insect control device installed over food preparation area. Bug light over tea, operator removed tea at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine.

Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled at outdoor bar. Repeat Violation

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 cutting cucumbers with bare hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024. Operator updated license at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 52 F- retemp 41 F, fish 50 Fretemp 41 F, beef 50 F- retemp 43 F in reach in cooler on cook line. Operator placed on ice at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn 117 F, operator began reheating. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles over coffee and reach in cooler. Operator removed at time of inspection. 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 in chronological order. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. For oysters.

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. Milk in reach in cooler not date marked, operator date marked at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at outdoor.

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. Observed 3 expired food handler certification.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottles. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dish area.

Basic - Equipment in poor repair. Dish machine currently out of order.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 102 F, operator emptied at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted at outdoor bar, operator inverted at time of inspection. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled, operator labeled at time of inspection. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2023-10-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2023-10-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Soda gun at outdoor bar. Operator replaced cutting boards at time of inspection. Corrected On-Site Repeat Violation - From follow-up inspection 2023-10-23: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For dish machine. - From follow-up inspection 2023-10-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Near cook line. Repeat Violation - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in storage, operator covered at time of inspection. Corrected On-Site Repeat Violation - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. Operator replaced at time of inspection. Corrected On-Site - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Near dish area. - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. - From follow-up inspection 2023-10-23: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over heavy cream, operator removed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes 54 F, salsa 54 F, chicken 44 F- retemp 41 F in reach in cooler. Operator placed on ice. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Repeat Violation

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested 98 F, operator set up 3 Compartment Sink tested 200 ppm Quaternary ammonia.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Asparagus cooked yesterday in reach in cooler not date marked, operator date marked at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled, operator labeled at time of inspection. Corrected On-Site

Basic - Ceiling tile missing. Ceiling tile missing in kitchen above tall reach in cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass plates not inverted in buffet area. Employee inverted at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting across from dish machine. Repeat Violation

Basic - Ice scoop handle in contact with ice. At bar area, operator removed at time of inspection. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink near dish area have a slow drain.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cook line, operator removed at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled, operator labeled at time of inspection. Corrected On-Site Repeat Violation

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. Tested 0ppm, operator states they ran out of chlorine. Advised to use 3 Compartment Sink.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen, operator eradicated at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 53 F, cheese 52 F in reach in cooler, operator removed to walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink on cook line. Operator replaced paper towels at time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled above cook line.

Basic - Dead roaches on premises. 1 dead roach under 2 compartment sink, operator removed and sanitized area. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.plastic containers wet nesting near dish area.

Basic - Food stored on floor. Onions on floor in walk in cooler. Operator removed off of floor at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On fryer door handle, operator removed at time of inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice at indoor bar. Scoop handle in bread crumbs and flour, operator removed at time of inspection. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water, operator moved to cooler at time of inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes over breading in walk in cooler. Operator reorganized at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of bread crumbs not labeled. Operator labeled at time of inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Warning - From follow-up inspection 2022-08-22: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic pans wet nesting across from dish machine. Warning - From follow-up inspection 2022-08-22: Time Extended