RUMRUNNERS

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussel and clam tags not marked with last date served. This is a repeat violation from the previous inspection dated 03-06-2026 Repeat Violation - From follow-up inspection 2026-05-07: No tags dated. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Cases of lemons and limes stored on floor of outside walk in cooler - From follow-up inspection 2026-05-07: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler 12 quarts of house made béchamel sauce made more than 24 hours prior was observed béchamel sauce (58 F - Cold Holding). It can be easily determined that the sauce did not cool properly. Stop sale was issued

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. Dishwasher (Chlorine 00ppm) Operator replaced empty container of sanitizer to achieve Dishwasher (Chlorine 100ppm) Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler 12 quarts of house made béchamel sauce made more than 24 hours prior was observed béchamel sauce (58 F - Cold Holding). It can be easily determined that the sauce did not cool properly.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags not dated with last date served. This is a repeat violation from the previous inspection dated 02-11-2026 Repeat Violation

Intermediate - No soap provided at handwash sink. At server station hand sink. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

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. In walk in cooler Ani tune was still under reduced oxygen packaging but had not thawed yet. Operator removed fish entirely from package and returned to walk in cooler Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored with single use to go containers on expo shelf. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Basic - Outdoor ice machine with no overhead protection. One outdoor ice machine was moved and no longer has overhead protection

High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of unlabeled food. Operator discarded can. Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Obviously quaternary ammonium concentration at 100 ppm. Operator will use chlorine and will use working dishmachine. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon 50F cold hold less than 4 hours. Operator placed raw salmon on metal tray and temporaplaced raw salmon in reach in freezer to cool. Rechecked temperature at 39F. Corrected On-Site

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in dishwash area blocked by trash container. Operator removed trash container. Corrected On-Site

Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Bowl or other container with no handle used to dispense rice in walk in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Beer walk in cooler. Operator placed employee food in proper location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken. Operator discarded containers. Corrected On-Site

Basic - In-use ice scoop stored on top of outside ice machine between uses. Operator removed ice scoops. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator discarded cloths. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.

Intermediate - - From initial inspection : Intermediate - Water pressure lacking at fixtures that require the use of water. Observed low water pressure at handwashing sink in the prep station. Warning - From follow-up inspection 2025-05-16: Time Extended

High Priority - - From initial inspection : 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 in kitchen. Warning - From follow-up inspection 2025-02-06: Observed Dishwashing Machine not sanitizing final rinse cycle 144F. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw pork in stand up reach-in cooler. The chef moved the raw steak under the raw pork. Corrected On-Site Warning - From follow-up inspection 2025-02-06: Observed raw beef over raw salmon in stand up reach-in cooler on cook line. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles labeled during inspection. Corrected On-Site Warning - From follow-up inspection 2025-02-06: Observed spray bottles not labeled in dishwashing area. The operator labeled spray bottle. Corrected On-Site

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area. Repeat Violation Warning - From follow-up inspection 2025-02-06: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburgers (48F - Cold Holding) raw salmon (49F - Cold Holding); raw chicken (48F - Cold Holding) in stand up reach-in cooler across from cook line. The manager placed ice on all raw products. Corrective Action Taken

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone above prep table. The operator removed cell phone from above prep table. Corrected On-Site

Basic - Equipment in poor repair. Observed several reach-in cooler gasket torn.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operators leave cook line go outside then return to cook line without changing gloves or washing hands. Educated operators on proper hand washing after leaving cook line for other assignments. Corrective Action Taken

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 shrimp in stand up reach-in cooler across from prep table. The chef moved raw hamburgers to bottom shelf beside raw chicken. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed very low water pressures at hand washing sink in kitchen across from Vulcan warmer.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone above prep table across from cook line.

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

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filter unprotected above coffee machine.

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 shrimp in stand up reach-in cooler across from cook line. The chef moved the raw hamburgers beside the raw chicken. Corrected On-Site

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

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 assuring all personnel read, sign and maintain in files. Corrective Action Taken

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

Basic - Floor tiles missing and/or in disrepair.

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

High Priority - Dented/rusted cans present. See stop sale. Observed 3 dented cans of Arrezzio on can rack. The manager is sending back to Sysco. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburgers, raw salmon above ready to eat deli meat in stand up reach-in cooler beside hand washing sink on cook line. The operator moved all raw products to bottom of reach-in cooler. Corrected On-Site Repeat Violation

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. Emailed manager DBPR Form HR 5030-104. Corrective Action Taken

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

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. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled in 3 compartment sink area. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed cook drinking on the cook line. Educated cook on not drinking on cook line or restricted area. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table beside steam table.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees working with food wearing watches and bracelets.

Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Educated on cleaning and sanitizing between contact with different raw animal and food products. Corrective Action Taken

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open drink in reach-in cooler across from cook line.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware (spoons) not inverted beside storage rack. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon and raw shrimp over ready to eat turkey and ready to eat pork in stand up reach-in cooler beside cook line. The chef re-organized storage in reach-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed black beans (48F - Cold Holding); prime rib (47F - Cold Holding); short ribs (46F - Cold Holding) in walk-in cooler. The manager is discarding black beans, prime rib and short ribs. Corrective Action Taken

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.

Intermediate - Spray bottle containing toxic substance not labeled on chemical rack.

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed very low water pressure at hand washing sink beside snow cones machine.

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

Basic - Floor tiles missing and/or in disrepair.

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

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

Basic - No copy of latest inspection report available.

Basic - Silverware/utensils stored upright with the food-contact surface up in salad prep area.

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

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area. Warning - From follow-up inspection 2022-05-02: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers and raw chicken over raw salmon and raw scallops in stand up reach-in cooler. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Chef Time Public Health Control paperwork. The GM printed out and will be maintaining in files. Corrected On-Site

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone above prep table.

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

Basic - No copy of latest inspection report available.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filter unprotected above coffee station.

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind 3 compartment sink.

Basic - Wiping cloth sanitizing solution stored on the floor.