AQUA SEAFOOD & STEAKS BONITA

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3, 6 oz portion corvina with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep area.

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. Kaitlin,Jose,Alegria all expired 4/1/2026.

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

Basic - Carbon dioxide/helium tanks not adequately secured in back kitchen. Operator secured. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair throughout kitchen.

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 3, 6 oz portion of corvina with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils next to ice machine.

Basic - Floor tiles missing and/or in disrepair on cook line.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back kitchen. Warning - From follow-up inspection 2025-12-01: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in back kitchen. Warning - From follow-up inspection 2025-12-01: Time Extended

High Priority - Dented/rusted cans present. See stop sale. One 5.5 pound can of roasted red peppers severely dented at the top lip. Chef discarded

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at the server line leave the cutting board where she was cutting vegetables, take personal drink cup to the soda tower and fill and replace lid, then returned to the cutting board to resume cutting vegetables. Employee donned gloves without washing hands. Inspector had employee remove gloves and wash hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored above whole muscle cuts of beef in the walk-in cooler. Chef moved to proper storage hierarchy. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler food temperatures improper more than four hours. During visit, refrigeration technician arrived to repair unit. Temperature began to drop during visit. rice (44F - Cold Holding); crab cake (44F - Cold Holding); lobster tail (41F - Cold Holding); butter (43F - Cold Holding); ground beef (44F - Cold Holding) Reach in cooler on cook line product at improper temperatures. Technician repaired during visit and temperatures began to drop. corvina (44F - Cold Holding); broccoli rabe (44F - Cold Holding); scallops (43F - Cold Holding); ground beef (43F - Cold Holding) Corrective Action Taken Admin Complaint

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in the prep area. Open bag of tortilla chips stored in clean dish shelving in the dish area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal drink and cell phone were stored on a prep surface in the server alley.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Both bars had three compartment sinks set up improperly. First compartment was empty, middle compartment contained soapy water and far right compartment contained sanitizing solution. Bartender stated dishes were being washed and sanitized with no rinse step. Educated Chef and bartender on proper warewashing techniques.

Basic - Floors not constructed to be easily cleanable. Grout missing in several areas allowing water to pool.

Basic - No handwashing sign provided at a hand sink used by food employees at the dishwasher area.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Electric blower, battery and charger stored with clean mixers and food prep equipment. Operator removed items. Corrected On-Site Repeat Violation

Basic - Waste line missing at soda gun holsters at both bars. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. A case of ground beef was stored directly on top of a case of whole muscle cuts of beef. Operator moved to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp at the server station was piled above the load line in the cold holding pan less than 4 hours. Operator removed top layers of product to the cooler. shrimp (60F - Cold Holding) Corrective Action Taken

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 had encrusted debris on the blade, as well as chopper stored as clean.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at the sink by the soda rack. Chef repaired dispenser during the visit. Corrected On-Site

Basic - Covered waste receptacle not provided in unisex bathroom for food handlers off the kitchen.

Basic - Employee bottled water on a food preparation table next to the ice machine.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs stored on a trash can at the prep table next to the ice machine. An in-use ice cream scoop was stored on the lid of a large container of ice cream in the walk-in freezer.

Basic - In-use utensil stored in container of standing water less than 135 degrees Fahrenheit at the dipper well, which was not turned on. Operator removed container and stored the utensils under running water in the dipper well.

Basic - In-use wet wiping cloth/towel used under cutting board next to the two ice machines.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Encrusted debris on the gaskets at the cook line fish station. Operator had employee clean the gasket during the visit. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed an electric leaf blower stored with clean juicers, choppers and pans.

Basic - Waste line missing at soda gun holsters at both bars.

Basic - - From initial inspection : Basic - Outer openings not protected during operation. Bar windows open, no air curtains. Warning - From follow-up inspection 2023-04-03: Time Extended