MR & MRS CRAB

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in upright reach in cooler clams (51F - Cold Holding); crab (50F - Cold Holding); shrimp (49F - Cold Holding); sausage (52F - Cold Holding) Person in charge stated all food product had been in reach in cooler for approximately 1 hour and placed ice on all food product. Corrective Action Taken Warning - From follow-up inspection 2026-01-12: Shrimp 49°F sausage cooked sausage 52°F Admin Complaint

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.observed in walk-in cooler rusted shelves. Warning - From follow-up inspection 2026-01-12: Time Extended

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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. Megan and Pamela.

Basic - Current Hotel and Restaurant license not displayed.Person in charge printed and placed license at front desk .As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.employee put on hat and washed hands. Corrected On-Site

Basic - No copy of latest inspection report available.Person in charge printed a copy. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above fryer hood filters soiled with grease. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed: Equipment and utensils not properly air-dried - wet nesting. Observed in back kitchen area by dishwasher food service pans wet nesting. Person in charge separated pans to air dry. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside on west side of building. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ice buildup in walk-in freezer. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above fryer hood filters soiled with grease. Observed in bar area soda gun holster soiled with mold like substance. Person in charge cleaned holster. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in back kitchen area by dishwasher food service pans wet nesting. Person in charge separated pans to air dry. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside on west side of building. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ice buildup in walk-in freezer in back kitchen area.

Basic - Single-service articles not stored inverted or protected from contamination on cooks line. Person in charge inverted. Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under exterior door on East end of main kitchen. Warning - From follow-up inspection 2024-07-31: Time Extended

Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated Person in charge on Clam/mussel/oyster tags not marked with last date served.

Intermediate - No soap provided at handwash sink in front bar area. Person in charge filled soap. Corrected On-Site

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. Observed in back kitchen area dish machine sanitizer at 000ppm. Person in charge setup 3 compartment sink and stopped using dish machine. Person in charge called for repair. Corrective Action Taken Warning - From follow-up inspection 2023-09-26: Dishmachine chlorine sanitizer at 000 ppm. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Person in charge called for repair and set up 3 compartment sink. And tested at 100ppm. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler on cooks line raw shrimp over hard boiled eggs. Educated Person in charge and emailed safe refrigerator storage in English and Spanish. Person in charge removed raw shrimp. Corrected On-Site Warning - From follow-up inspection 2023-09-26: Observed in Reach in cooler on cooks line raw shrimp over hard boiled eggs. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Person in charge removed raw shrimp. Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in back area of kitchen over fryers and Grill hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2023-09-26: Time Extended

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Intermediate - Clam/mussel/oyster tags not marked with last date served. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

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

Basic - Food stored on floor in Walk in freezer. Person in charge removed from floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in back area of kitchen over fryers and Grill hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed employee cooked raw chicken Final temperature 128°F. Educated Person in charge on cooking temperature. Employee put chicken wings back in deep fryer. Employee checked Chicken wings for a 2nd time and the wings were 178°F Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over fresh lemon. Person in charge removed lemons. Corrected On-Site

Intermediate - Observed oyster tags not marked with last date served.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees cooking food no beard guard. Person in charge gave them beard guards.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vent over fryer and boil station heavily soiled with grease.

Intermediate - No soap provided at handwash sink. Observed at Handwashing sink at bar. Manager fixed soap dispenser. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on both ice machines. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed multiple food items stored on food in main kitchen area and Walk in freezer Manager removed from floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed throughout kitchen area Reach in cooler,Reach in freezer and Walk in cooler soiled gaskets. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook removed soiled gloves and went to put on clean gloves and no hand washing. Stopped employee and explained proper protocol for Handwashing and glove use. Cook washed hands and put on clean gloves. Corrected On-Site

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 and the time removed from temperature control cannot be determined. Observed Chicken wings,cooked potatoes,corn not time marked. Manager stated the item were out for approximately 1 hour. Manager marked all product with the time they came out of the cooler for a total of 4 hours. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth sanitizer bucket over 200ppm Manager diluted solution and rechecked chlorine sanitizer and was 50ppm. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine mold like substance. Manager cleaned ice machine . Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook with bracelet on wrist. Manager had him remove bracelet. Corrected On-Site

Basic - Food stored on floor. Observed in dry storage bucket of soy sauce stored on floor. Manager moved to shelve. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout main kitchen area in Reach in cooler,Walk in cooler and Walk in freezer.

Basic - Open dumpster lid. Manager closed dumpster lid. Corrected On-Site