YUCATAN WATERFRONT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters over ready to eat asparagus and frozen mussels in reach-in cooler across from cook line. The manager moved the raw oysters on bottom shelf under the frozen mussels and asparagus. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw cod (47F - Cold Holding); raw grouper (45F - Cold Holding); raw chicken (48F - Cold Holding) in reach-in cooler across from cook line. The manager is placing all raw products on ice. Corrective Action Taken

Basic - Accumulation of lime scale on the inside of the dishmachine.

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. Observed reach-in cooler across from cook line ambient temperature 46F.

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

Basic - Food stored on floor. Observed boxes of lemons on floor in walk-in cooler.

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

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

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a can on Red Bull in reach-in cooler across from cook line. The manager discarded the Red Bull drink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in bar area being used as a dump sink. The manager educated personnel in bar area to only use handwashing sink for handwashing only. Corrective Action Taken

Basic - Accumulation of lime scale on the inside of the dishmachine.

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drinks in reach-in cooler in the prep station.

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

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 of panko.

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

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

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 grouper in walk-in cooler. The manager is re-arranging raw products in walk-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (52F - Cold Holding) in reach-in cooler across from deep frier. The manager discarded chicken wings. Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed handwashing sink on cook line not operational with hot water.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in families restroom.

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

Basic - Employee with no hair restraint while engaging in food preparation. The cook placed on hair net during inspection. Corrected On-Site

Basic - Ice scoop handle in contact with ice. The operator removed ice scooper from ice bin. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris above prep table in prep area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The manager discarded open drink from reach-in cooler in prep area. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat chicken in reach-in cooler across from cook line. The chef moved the raw chicken to another reach-in cooler on cook line. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in soda machine area used as dump sink for ice.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed both men's and women's restroom door not tight fitting.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as dispense of Cole slaw in walk-in cooler.

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

Basic - Open dumpster lid.

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. The operator discarded open drink. Corrected On-Site

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

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. Observed operator on cook line touching pants and shirt while preparing food on cook line. Observed the operator washed hands with soap and hot water after we discussed the touching of cloths while on cook line. Corrected On-Site

High Priority - Live, small flying insects found. Observed 3 small flying insects in kitchen area near 3 compartment sink. Time extended until next unannounced inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna and raw scallops over ready to eat shrimp in walk-in cooler. The owner moved the ready to eat shrimp to another shelf in walk-in cooler. Corrected On-Site

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

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

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

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

Basic - Duct tape used to repair nonfood-contact surface. Observed grey duct tape used on handwashing sink in bar.

Basic - Employee eating in a food preparation or other restricted area. Observed cook drinking on cook line while preparing food. Educated cook on not to eat or drink on cook line while preparing food. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food in reach-in cooler in prep area. The operator removed the bowl of shrimp and corn on cob from reach-in cooler. Corrected On-Site

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

Basic - Ice scoop handle in contact with ice in bar. The operator removed ice scoop from ice bin. Corrected On-Site Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris above steam table.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed drink of gatorade in reach-in freezer on cook line. The operator removed bottle of Gatorade from reach-in freezer. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw calamari and raw chicken thawing in 3 compartment sink. Educated operator on proper quick thawing with running cold water on raw products. Corrective Action Taken

Basic - Water draining onto floor surface in walk-cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed working container of rice and black beans unlabeled on storage rack in storage area.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding); raw calimara (49F - Cold Holding); raw grouper (49F - Cold Holding); raw shrimp (50F - Cold Holding) in reach-in cooler across from cook line. The owner placed all raw products on ice. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-04-30: Observed raw alligator 48F, raw cod 47F and raw grouper 49F and raw shrimp 51F in reach-in cooler across from cook line. The manager moved all raw products to walk-in cooler. Admin Complaint

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. Observed reach-in cooler across from cook line ambient temperature 49F Warning - From follow-up inspection 2025-04-30: Observed reach-in cooler ambient temperature 51F Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat mixed vegetables in reach-in cooler across from cook line. The chef moved the raw shrimp to bottom shelf in reach-in cooler. Corrected On-Site

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Observed oyster consumer Advisory posted on wall beside mens restroom. The Chef placed Oyster Advisory on front counter as you walk-in establishment. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

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

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

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

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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw grouper (45F - Cold Holding); raw mahi (45F - Cold Holding) in reach-in cooler across from hot holder oven. The operator moved both products into walk-in cooler. Repeat Violation

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

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. Emailed manager Oyster Consumer Advisory. Corrective Action Taken

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in stand up reach-in cooler.

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris in dishwashing area. Warning - From follow-up inspection 2022-02-16: Time Extended

Intermediate - Handwash sink used for purposes other than hand washing to store containers. 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 salmon and ribs in reach-in cooler across from steamer not date marked.

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

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

Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour, corn meal and sugar not labeled. Corrected On-Site