PORTSIDE PUB AND GRILL

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink. Server filled pitcher in hand wash sink Educated server

Basic - Covered waste receptacle not provided in women's bathroom. Ladies room near men's room

Basic - Equipment in poor repair. Gasket salad make table Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezers Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris 2 door reach in freezer kitchen Gaskets reach in freezer Hood filters Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. Crab legs 2 door reach in freezer kitchen Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cut lettuce. White refrigerator Repeat Violation

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

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. Candice and Keith Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop frozen mussels and spices Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Equipment in poor repair. Gasket make table Repeat Violation

Basic - Food stored on floor. Potatoes and fish kitchen Corrected On-Site

Basic - Ice bucket/shovel stored not inverted

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

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen Repeat Violation

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored. Not inverted Corrected On-Site

Basic - Stored food not covered. Frozen mussels. Reach in freezer Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing fish in still water Educated. Still frozen Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw repackaged fish over pre cooked chicken. Reach in freezer Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Forgot to put time added time Corrected On-Site

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. Issac

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop frozen mussels

Basic - Carbon dioxide/helium tanks not adequately secured.

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. Salmon vacuum seal not broken. Corrected On-Site

Basic - Equipment in poor repair. Gasket reach in glass cooler Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. No shield. Kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket make table Gasket 2 door reach in freezer Repeat Violation

Basic - Stored food not covered. Frozen mussels

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm. Corrected to 50 ppm Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked shrimp Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink. Educated

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 copy to operator Corrective Action Taken

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

Basic - Employee with no hair restraint while engaging in food preparation. Cook Corrected On-Site

Basic - Equipment in poor repair. Gaskets reach in freezer

Basic - Food stored on floor. Frying oil Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets make table and freezer

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid.

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

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop steak seasoning and rice Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table Corrected On-Site

Basic - Hole in or other damage to wall. Hole in wall kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in freezer several Hood filters Bottom reach in freezer

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. Steak seasoning and rice Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing pork at room temperature still frozen Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. All certificates are missing information. - From follow-up inspection 2023-10-03: operator just received food handler training books in mail, employees are scheduled to do training with manager one week from today. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over equipment in storage rooms - From follow-up inspection 2023-10-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in kitchen are heavily soiled Multiple soiled gaskets Repeat Violation - From follow-up inspection 2023-10-03: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked potatoes in 2- 6 inch pans covered and tightly wrapped. Temperature is 90/93f after cooling for 3 hours. Unwrapped and moved to reach in freezer to rapidly chill. Corrective Action Taken

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. Kitchen employee prepping food. Employee washed hands. Corrected On-Site

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 touching grilled sandwich with bare hand to cut. Discussed requirements. Employee washed hands and put on glove. Corrective Action Taken

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. Printed and provided. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked potatoes in 2- 6 inch pans covered and tightly wrapped. Temperature is 90/93f after cooling for 3 hours. Unwrapped and moved to reach in freezer to rapidly chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by kitchen table in kitchen. Moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Utensils rinsed in hand sink.

Basic - Employee with no hair restraint while engaging in food preparation. Cook line employee. Hat put on. Corrected On-Site

Basic - Food stored on floor. Pot of meatballs on floor. Moved to shelf. Corrected On-Site

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line and office area with coolers. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths on cutting boards and prep tables.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooke rice, cooked vegetables, cooked ribs all over 24 hours and no dates. Employee date labeled. Corrected On-Site

Intermediate - No soap provided at handwash sink. At bar. Soap provided. Corrected On-Site

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. Inspector will recheck at next inspection.

Basic - Buildup of dust/grease/soil residue on hood filters.

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

Basic - Clean utensils or equipment stored in dirty rack. At wire shelves.

Basic - Floor soiled/has accumulation of debris. Kitchen. Repeat Violation

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Cleaned. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelve at grill, wire equipment storage shelves, under prep table shelves.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At kitchen and bar.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled cloths at back storage area.

Basic - Stored food not covered. Open flour container in side storeroom. Closed. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Build up of equipment behind building.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 4/1/2022. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over scallops. Moved to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice chest, mahi mahi 46f for 30 minutes. Manager added ice to chill rapidly. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken and sausage jambalaya hot held at 114/117 for 25 minutes. Removed from hot line and placed in ice bath in sink to rapidly chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink. Removed. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Kitchen floor.

Basic - Grease receptacle lid open. Closed. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - Interior of microwave has accumulation of food debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked fish. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by prep table

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes on prep table Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn on small upright freezer

Basic - Food stored on floor. Jugs of fry oil in back room Repeat Violation

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. White cooler in back room

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Double door cooler in kitchen

Basic - Single-service articles improperly stored. Case of napkins on floor

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked rice. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Jug of fry oil. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Single door freezer. Repeat Violation

Basic - In-use spatula stored in cracks between pieces of equipment. Corrected On-Site

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

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Blackening seasoning. Corrected On-Site