SQUID LIPS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw tuna 50f cold holding. Raw grouper 50f cold holding. Raw chicken 51f ch. Prepped 30 minutes ago. Suggest rapid chill. Operator iced products

Intermediate - Clam/mussel/oyster tags not marked with last date served. 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. Half and half. Walk in cooler

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. Sent operator copy

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing. Not fitting in ceiling warped

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Frozen fish on floor

Basic - In-use tongs stored on equipment door handle between uses. Tongs above fryers. Hitting cooks head Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing at dishwasher

Basic - Working containers of food removed from original container not identified by common name. Flour

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. grouper (46F - Cold Holding); ahi tuna (46F - Cold Holding); raw pork chops (46F - Cold Holding); raw chicken skewers (47F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked pulledbbq (47F - Cold Holding); seafood lasagna (46F - Cold Holding); cooked fettuccine (46F - Cold Holding); lobster Macand cheese (46F - Cold Holding); mashed potatoes (48F - Cold Holding); cooked rice (47F); scallops (46F - Cold Holding); tilapia (48F - Cold Holding); Swai (47F - Cold Holding); calimari (47F - Cold Holding); raw clams (46F); chicken livers (47F - Cold Holding); mussel mix (48F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grouper (46F - Cold Holding); ahi tuna (46F - Cold Holding); raw pork chops (46F - Cold Holding); raw chicken skewers (47F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked pulledbbq (47F - Cold Holding); seafood lasagna (46F - Cold Holding); cooked fettuccine (46F - Cold Holding); lobster Macand cheese (46F - Cold Holding); mashed potatoes (48F - Cold Holding); cooked rice (47F); scallops (46F - Cold Holding); tilapia (48F - Cold Holding); Swai (47F - Cold Holding); calimari (47F - Cold Holding); raw clams (46F); chicken livers (47F - Cold Holding); mussel mix (48F - Cold Holding) Warning

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of server station sink Corrected On-Site

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

Basic - Ceiling tile missing. Above salad bar

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. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and keys on shelf

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Cases of water Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Single-service articles not stored inverted or protected from contamination.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on soiled clothing with no hand washing observed. Repeat Violation Warning

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 touching toasted bun for sandwich and an employee touch lettuce/tomato for another sandwich with bare hands. Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in walk-in cooler. Moved to properly store. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at tall reach in cooler across from cook line, Bacon wrapped scallops on skewers 62f, raw salmon fillets 59f, raw tuna 58f, raw pork 59f, raw ground beef 60f, raw chicken skewers 59f in cooler with ambient temperature of 60f for over 4 hours. Observed at small reach in cooler next to grill, cooked shrimp 57f, blue cheese 61f, cooked pasta 63f, Raw shrimp 59f with ambient temperature of 58f for over 4 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at tall reach in cooler across from cook line, Bacon wrapped scallops on skewers 62f, raw salmon fillets 59f, raw tuna 58f, raw pork 59f, raw ground beef 60f, raw chicken skewers 59f in cooler with ambient temperature of 60f for over 4 hours. Observed at small reach in cooler next to grill, cooked shrimp 57f, blue cheese 61f, cooked pasta 63f, Raw shrimp 59f with ambient temperature of 58f for over 4 hours. Repeat Violation 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. Provided and printed.. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris. Can opener blade. Cleaned and sanitized. Corrected On-Site Repeat Violation Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. At grill area. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and light fixtures. Warning

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 mahi mahi in pouches with label to open package. Warning

Basic - Hood filters soiled with grease. Warning

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. At cook line area. Warning

Basic - In-use knife/knives stored in cracks at equipment. Removed. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler and small reach in cooler. Thermometers provided. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. At shelves at cook line area. Warning

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. Primed, recheck 50 ppm. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over unwashed tomatoes in walk in cooler, raw shrimp over sweet potato fries in cookline freezer drawers. Warning

High Priority - Toxic substance/chemical improperly stored. Soap bottle on microwave. Moved. Corrected On-Site Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press, can opener, Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Bar hand wash sink used as dump sink. Warning

Basic - Employee with no hair restraint while engaging in food preparation.. Employee prepping Repeat Violation Warning

Basic - Floors not constructed to be easily cleanable. Cracked flooring. Warning

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water. Corrected On-Site Warning

Basic - Light shield damaged/in disrepair. Walk in cooler Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce. Repeat Violation Warning

Basic - Wall soiled, ceiling, fan on wall with accumulated grease, food debris, and/or dust. Repeat Violation Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Warning

High Priority - 1 live fly in the dining room. Warning

High Priority - Degreaser next to food on the cook line. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. upright cooler raw beef 40° mahi 38° scallops 38° upright cooler cold hold banana pudding 48° sour cream 52° heavy whipping cream 54° whipped butter 59° Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. upright cooler raw beef 40° mahi 38° scallops 38° upright cooler cold hold banana pudding 48° sour cream 52° heavy whipping cream 54° whipped butter 59° in cooler over night. Warning

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

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

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. 2 cooks in kitchen Trevor and Dave. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Windex at the bar. Corrected On-Site Warning

Basic - Accumulation of debris inside and outside warewashing machine. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen especially above smoker Repeat Violation Warning

Basic - Clean linens stored on the belts of aprons of cooks 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. Upright cooler froze up around coils. Ambient temperature 60° Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above food. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook in kitchen Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cook on line Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food storage containers. Warning

Basic - Floor soiled/has accumulation of debris. Under ice machine Warning

Basic - Front walk in cooler container of coleslaw stored on floor. Warning

Basic - Garbage on the ground and/or pad around dumpster. Dumpster lid open Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Raw Ice berg and Romain not washed prior to preparation. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 units on the cook line Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Main walk in cooler. Warning