FATHOMS RESTAURANT & BAR

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance in soda nozzles at soda fountain.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna not identified as raw on menu. This is a repeat violation from the previous inspection dated 09-20-2025 Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler behind bar.

Basic - In-use utensil stored in sanitizer between uses. In use utensils stored in Sanitizer Bucket (Quaternary 200ppm) Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning after ware washing.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna items not designated as raw on menu. - From follow-up inspection 2025-11-19: Ani tuna not identified as raw Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Provided operator with DBPR Form HR 5030-050 Special Process Guidance - From follow-up inspection 2025-11-19: Operator has discontinued reduced oxygen packaging and has submitted a HACCP plan Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed grilled fish not date marked in reach-in cooler on cook line.

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.

Basic - Duct tape used to repair nonfood-contact surface. Observed gray duct tape used on reach-in cooler on cook line.

Basic - Equipment in poor repair. Observed reach-in cooler on cook line gasket torn. Repeat Violation

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

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container or flour.

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. The manager changed out sanitizer bucket. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (47F - Cold Holding); raw scallops (46F - Cold Holding); raw grouper (46F - Cold Holding) in reach-in cooler beside cook line. The manager placed ice on all raw products. Corrective Action Taken

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed very low water pressure at handwashing sink across from pizza maker.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food yogurt in reach-in cooler beside oven. The personal food was removed from reach-in cooler. Corrected On-Site

Basic - Equipment in poor repair. Observed reach-in cooler gasket beside handwashing sink on cook line gasket torn.

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. The tongs was removed from oven door. Corrected On-Site

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Repeat Violation

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

Basic - In-use tongs stored on equipment door handle between uses. The tongs were removed from over door. Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The operator removed open drink from reach-in cooler on cook line. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor on cook line. The manager placed the sanitizer bucket on sanitizer rack. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw shrimp over ready to eat Shell Pasta in reach-in cooler beside cook line. The cook moved all raw products to bottom shelf in reach-in cooler. Corrected On-Site

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

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. Emailed manager DBPR Form HR 5030-103. The manager is printing out for all personnel to read and sign. Corrective Action Taken

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

Basic - Equipment in poor repair. Observed walk-in freezer gasket torn.

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Repeat Violation

Basic - Ice scoop handle in contact with ice in bar.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. In prep area beside soda machine.

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. The technician is currently working on dishwashing machine. The 3 compartment sink is set up. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw steaks over produce in reach-in cooler across from cook line. The cook moved raw steaks under the produce. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ribs in walk-in cooler not date marked.

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.

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

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

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops and raw shrimp over ready to eat potatoes in reach-in cooler under cook line. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Cove molding at floor/wall juncture broken/missing.

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. 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 of flour.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Old labels stuck to food containers after cleaning. Observed old label date on tomato marmalade. The owner change date on product. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler in reach-in cooler across from cook line.

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 set up 3 compartment sink.

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

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.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner on front counter beside menus and computer. Repeat Violation

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor tiles missing and/or in disrepair.

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

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw tuna in reach-in cooler under cook line. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner beside prep table.

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 beside oven.

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 in stand up reach-in cooler beside prep station.

Basic - Equipment in poor repair. Observed reach-in cooler gasket tore across from oven.

Basic - Floor area(s) covered with standing water in kitchen.

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

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

Basic - In-use wet wiping cloth/towel used under cutting board.