CASTAWAYS ISLE LLC

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their glasses than put on gloves their hands and engaged in food preparation without washing their hands- educated operator - employee washed hands properly. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken- raw beef stored over sauces- operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At co9line counter - Cooked Chicken wings 50F- cold holding- food not prepared or portioned today- food out of temperature for 10 minutes- operator placed in reach in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink at bar shut off and not accessible to employees at time of inspection Warning - From follow-up inspection 2026-01-13: Time Extended

Intermediate - - From initial inspection : 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. Observed at least 3+ current employees with expired training. - From follow-up inspection 2025-03-19: Same. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line: lettuce at 63F. per operator items not prepared or portioned today. See stop sale. In walk in cooler: Ham 45F stack in plastic container date marked 8/25. Per operator items not prepared or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line: lettuce at 63F. per operator items not prepared or portioned today. See stop sale. In walk in cooler: Ham 45F date marked 8/25. Per operator items not prepared or portioned today. See stop sale.

Basic - Near cook line- Back exterior door has a gap at the threshold that opens to the outside.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken wings stored with cooked chicken wings, operator relocated cooked wings Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -cutting boards on top of reach-in coolers stained -slicer sharpening tool has a light accumulation of grease and food debris

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling vents soiled with accumulated food debris, grease, or dust. -vents above dishwasher

Basic - In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off of oven door handles, operator relocated 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. -handle in flour container, operator removed Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above grill have an accumulation of grease and food debris

Basic - Wall soiled with accumulated grease/food debris. -wall above battering station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52 degrees, hamburgers (stored within 2 hours/above cooler)corrective action taken/operator stored inside cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Oven cleaner on top of ice machine/corrective action taken/operator stored chemical in proper area. Corrective Action Taken

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. Chlorine sanitizer at over 200/ppm. Corrective action taken/operator added more water to dilute solution to 100/ppm chlorine. Corrective Action Taken

Basic - Food stored on floor. Chicken/walk in cooler/corrective action taken/operator stored foods back on shelf. Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine/corrective action taken/operator stored ice scoop properly. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over bread/walk in freezer/corrective action taken/operator stored raw beef properly. Corrected On-Site

Basic - Food stored on floor. Pork belly/walk in freezer/corrective action taken/operator stored foods properly. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine/corrective action taken/operator stored ice scoop properly. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler#1/cookline/corrective action taken/operator installed new thermometer. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 46f raw shrimp 44f in cook line cooler, ice added. Corrective Action Taken

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

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

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

Basic - Water leaking from pipe and/or faucet/handle. Under three comp sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 46f raw chicken 46f in bottom Reach-in cooler, over 4 hours, ice added. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Indication missing on ahi tuna. Consumer advisory posted.

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. One kitchen employee.

Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine. Switched to container. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour bin.