GREEN MARLIN RESTAURANT & RAW BAR

High Priority - Pesticide-emitting strip present in food prep area. Inside bar by ice bin Corrected On-Site

High Priority - Raw ground beef over pork in the walk in cooler. Corrected On-Site

High Priority - Raw pork, shrimp, chicken stored over cooked crab legs in the upright cooler. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna, cooked portion ground beef (50F - Cold Holding); raw chicken (50F - sliced roast beef 50F cold holding

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw tuna (51 to 43F - Cold Holding) over chill line manager discarded. Flat top cooler cooked portion ground beef (50F - Cold Holding); raw chicken (50F - Cold Holding); sliced roast beef 50F cold holding Cooked scrambled egg cold hold since 9:30 frond at 11:30 65F Corrective Action Taken 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. Repeat Violation

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. Posted at the time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Paper bowls used as scoops Corrected On-Site

Basic - Ceiling vents soiled with accumulated food debris, grease, dust. Cook line

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

Basic - Equipment or utensils not designed or constructed in a durable manner. Insulation exposed in the upright cooler at the fry area.

Basic - Ice buildup in walk-in freezer around door frame and condenser.

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

Basic - No copy of latest inspection report available.

Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food.

Basic - Waste line missing at soda gun holster. Inside bar

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran test strips and thermometer through machine multiple times. Reading 157-159f. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cheese in reach in cooler Raw burgers over raw shrimp in cook line reach in cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice found at 125f. In service 1 hour. Advised to reheat Corrective Action Taken

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. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board in storage area

Basic - Duct tape used to repair nonfood-contact surface. Handle on desert cooler Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers in back prep area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on flat top cooler

Basic - Standing water in bottom of reach-in-cooler.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2024-08-06: Stop sale issued for items in walk in cooler overnight. See stop sale Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in - Mahi 45f Grouper 46 Pulled pork 46 Sausage links 47 Prime rib 52 Crab cakes 46 Raw shrimp 46f Gumbo 47 Milk 47 Cookline Broccoli 55f Salad cooler Cut lettuce 57 Warning - From follow-up inspection 2024-08-06: All in walk in cooler overnight Cooked linguine 44 12lbs Scallop fritters mix 44 2liters Raw Haddock 44 5lbs Pulled pork 45f 5lbs Pork rolls 45 7lbs Sausage links 45 Corned beef 45 1.5lb Canadian ham 45 1lb Bacon 45 2 cases Raw chicken 46 40lbs Pulled chicken 48 6lbs Andouille sausage 48 5lbs Cooked mahi pieces 44 1/2lb Reuben mix with cheese 45 Cooked salmon 44f 1.5lb Scallops 44-45 Schucked oysters 48 ambient 2 cases Clams 48 ambient 200ct. Scallops 45 4 32lbs Cooked chicken wings 45 10 lbs Swiss cheese 45 2lbs Feta cheese 45 1/2 lb Butter 46 Buttermilk 45 111/2 gal Heavy cream 29qt French onion 49 gallon Creamy Alfredo 46f 8 oz Au jus 48 3 gal Coleslaw 45 7x5 Hammer sauce 46 1/2 gal House made creamy parm dressing 45f 1/4 gal Chowder 6 gallons Cut cabbage 47 Breaded haddock 47 15lbs Breaded shrimp 46 7lbs Tomatoes Fresca 45 5lbs Spinach 45 12oz Admin Complaint

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-08-06: Time Extended

Intermediate - - From initial inspection : 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. 2 employees - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughput kitchen - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : 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. Walk in cooler not maintaining food at 41f. - From follow-up inspection 2024-08-06: Walk in cooler is not maintaining food at 41f or below. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler door does not seal shut. - From follow-up inspection 2024-08-06: Door still does not seal shut. Repair technician present at time of callback. Stated door needs to be replaced. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm - From follow-up inspection 2024-08-06: Time Extended

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. Reading zero. Now reading 100ppm Corrected On-Site

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Waitress rinsed hands in water and wiped hands on rag hanging off belt

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. Educated employee Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork and burgers over cooked scallops Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in - Mahi 45f Grouper 46 Pulled pork 46 Sausage links 47 Prime rib 52 Crab cakes 46 Raw shrimp 46f Gumbo 47 Milk 47 Cookline Broccoli 55f Salad cooler Cut lettuce 57 Warning

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

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Clams in cook line reach in cooler. Manager found tag and placed. Corrected On-Site

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. 2 employees

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

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. Walk in cooler not maintaining food at 41f.

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

Basic - Equipment in poor repair. Walk in cooler door does not seal shut.

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

Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cook line cooler Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shrimp Etoufe on cook line cooler reading 55°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw -51° Mango salsa -51° Butter -52° Shredded cheese -51° Sour cream -54° Warning

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Butter on cooks line. Employee stated she returns butter to cooler after 4 hours. Educated manager and employee.

Intermediate - Can opener soiled with food debris, mold-like substance or slime. Corrected On-Site

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

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

Basic - Equipment in poor repair. Ripped gasket on expo cooler. Corrective Action Taken

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

Basic - Ice bucket not stored inverted or in a protected manner. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs were removed

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rag was placed in sanitizer bucket Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sesame seed spice dredge. Label was added during inspection Corrected On-Site

High Priority - 2 Live, small flying insects in kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish cakes 57F in cooler over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cakes 57F

High Priority - Vacuum breaker missing at mop on fitting/splitter added to mop sink faucet.

Intermediate - Can opener soiled. Manager took to dish pit. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Rinsing knives off in hand sink.

Intermediate - Menu and special menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Hawaiian Poke served raw and Grilled salmon salad served undercooked.

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. Mike

Basic - Cutting board has cut marks and is no longer cleanable. Flat prep cutting board.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers and cooks with bracelets and watch.

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

Basic - Food storage container/container lid cracked or broken.

Basic - Hood filter missing from automatic fire suppression/exhaust system and 1 in disrepair in the fry station.

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Light shield damaged missing above prep sink.

Basic - Stored crab legs not covered in the walk in freezer. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Under metal pan and also on expo line.

Basic - Wooden peg board used to store utensils.

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. Cook touched cooked yellow rice without gloves Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flying insects land on rim of dry breadcrumbs bowl, bowl uncovered 2 live flying insects observed land on lid of squeeze bottle , and 1 landing on inspector Following day callback per supervisor on duty, C Woods Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Open package raw chicken over raw beef burger Repeat Violation Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook rinsing gloves hands instead of removing and washing hands Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bread crumbs , observed live flying insects on rim of open bowl Warning

High Priority - Stop Sale issued due to food originating from an unapproved source. Oysters with no tags available . 1 case , 160 shucked 1/2 shell Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items in expo cooler, dessert cooler. See temperatures below. Items were stocked within past 4 hours per manager. Recommended rapid chill. Coconut shrimp, raw haddock by door in walk in cooler. Shipment had arrived within prior 30 minutes. Other items at temp All items on counter and on cookline ice bath. Not set up properly. Less than 4 hours. Recommended rapid chill. Set up properly Warning

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 Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle by napkins Warning

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Interior top of ice machine soiled with black mold like buildup Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook rinse scoop in cookline hand sink Warning

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. 1 case in walk in cooler 4 pans shucked oysters in walk in (40 per pan) Warning

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 advisory on take out menu, advisory on front door. Operator has removed menus Corrective Action Taken Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Prep Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged over dry storage shelf Cove molding tiles broken Door damaged, crumbling at base supply closet Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cookline 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. Arctic air cooler at end of cookline 45° ambient temperature. Observed water in bottom of cooler Fogel reach in expo line ambient 53°, observed doors opening and staying opened when opposite door is shut Warning

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards Repeat Violation Warning

Basic - Dead roaches on premises. 1 dead roach on ground by dish pit Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server with bracelets Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on wall shelf by walk in coolers Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Drains soiled Warning

Basic - Food storage container/container lid cracked or broken. Holding cooked tuna Warning

Basic - Grease on the ground and/or pad around grease receptacle. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers at cookline Repeat Violation Warning

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs used to remove food from fryer basket, being hung on soiled ansul lines at fry station Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Hand,e in contact hush puppy mix Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets cooler by flat grill Cooler handles upright stainless cooler Hood at fry station Repeat Violation Warning

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

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Traulsen upright cooler Warning

Basic - Unnecessary items/unused equipment on the premises. Multiple unused equipment items outside by dumpsters and on side of building Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cookline back wall , mold like growth observed on back wall where clean dish storage Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline prep area under expo window Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Spices on cookline Warning