PIRATE'S COVE RESORT & MARINA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, hamburger soup (51F - Cooling), per operator item placed into cooler prior day, exceeding 6 hours.Product did not reach 41F within 6 hours. Operator discarded item. Warning

High Priority - Dented/rusted cans present. See stop sale. At dry storage, #10 can of peeled tomatoes-dented. Warning

High Priority - Toxic substance/chemical improperly stored. Two bottles of surface cleaner stored on shelf with food items. Advised operator of proper storage. Operator removed spray bottles. Corrected On-Site Warning

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk in cooler, mussels tag removed from original container prior to being emptied. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Spray bottle containing toxic substance not labeled. At dish area, spray bottles containing toxic substance not labeled. Operator labeled bottles. Corrected On-Site Warning

Basic - Stored food not covered. At walk in cooler, food-Cooked soup, black beans stored uncovered. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw breaded oysters not in commercial packaging over French fries and ice cream at white reach in freezer in back prep area. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Piccata sauce (cooked onions) made 8/12. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy by grill: roast beef (45F - Cold Holding); roast pork (45F - Cold Holding); low boy by fryer: French fries (56F - Cold Holding); sweet potato fries (57F - Cold Holding); tall white reach in cook line: cooked rice balls (46F - Cold Holding); cheese (47F - Cold Holding); tall stainless reach in: shrimp (47F - Cold Holding); salad flip top: hard boiled eggs (60F - Cold Holding); Gorgonzola (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature for approximately 2 hours. Operator added ice to all products and or moved product to walk in cooler. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Roast beef cooked 8/8, frozen 8/9 not date tracked properly. Product was not marked with date frozen. Educated operator on proper date marking procedures.

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Repeat Violation Admin Complaint - From follow-up inspection 2024-08-13: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Repeat Violation Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish machine area- employee handled dirty dishes then proceeded to handle clean dishes- educated operator- employee washed hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At down stairs outdoor bar- approximately 10 small flying insects landing on bar counter and on bottles of ketchup., single service cups and bottles of hot sauce on bar kart. At back kitchen prep area- approximately 3 small flying insects landing on prep counter and knife.

High Priority - Non-food grade paper/paper towel used as liner for food container. At salad station reach in cooler- container of cut limes stored with non food grade paper towels- operator removed.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer- raw scallops not commercially packaged stored over mini hot dogs.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw mechanically tenderized steak stored over raw salmon.

High Priority - Roach activity present as evidenced by live roaches found. At back kitchen prep area- approximately one live roach crawling on prep counter. At front of kitchen by clean - approximately two roaches crawling on single service items and clean utensils/ dishes.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk in cooler - Commercially processed reduced oxygen packaged mani and tuna bearing label to remove from packaging before thawed - not removed- see stop sale.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At server station reach in cooler- gallon of milk opened Saturday 08/10 not date marked.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Menu Ahi-tuna Avocado wrap and Abi+Tuna Sashimi not identified as containing raw ingredients.

Intermediate - No soap provided at handwash sink. At downstairs bar handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled. At storage closet - spray bottle with pink Chemical not labeled.

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. At walk in cooler - Commercially processed reduced oxygen packaged mani and tuna bearing label to remove from packaging before thawed - not removed- see stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water on prep counter by cookline area.

Basic - Raw fruits/vegetables not washed prior to preparation. At salad reach in cooler- in use avocados with stickers attached.

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine(Chlorine 0ppm) - From follow-up inspection 2024-05-16: Dish machine chlorine sanitizer 0ppm. Time Extended

High Priority - - From initial inspection : 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. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale. - From follow-up inspection 2024-05-16: 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. Reach in Cooler by dish machine: Sour cream 52F cold holding, Salad flip top cooler: Boiled egg 51F cold holding; Cut tomatoes 50F cold holding, fish dip 50F cold holding, Ham 51F cold holding ; cook line cooler: Diced tomatoes 60F cold holding Per operator, not prepared or portioned today. Per operator , held in cooler overnight. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale. Cookline flip top:; shredded lettuce (56F - Cold Holding); salad station flip top: shredded cheese (48F - Cold Holding); sliced cheese (48F - Cold Holding) Flip top by dish machine: coleslaw (67F - Cold Holding); sliced tomatoes (61F - Cold Holding); coleslaw tub (52F - Cold Holding); sour cream (60F - Cold Holding) Pull out drawer cook line: shredded cheese (50F - Cold Holding); sliced cheese (48F - Cold Holding); half½ (60F - Cold Holding); chicken wing (55F - Cold Holding); cooked rice (56F - Cold Holding) Per operator all products not prepared or portioned today. Per operator all products out of temperature for approximately 1 hour. Advised operator to ice down all products. - From follow-up inspection 2024-05-16: Reach in Cooler by dish machine: Sour cream 52F cold holding, Salad flip top cooler: Boiled egg 51F cold holding; Cut tomatoes 50F cold holding, fish dip 50F cold holding, Ham 51F cold holding ; cook line cooler: Diced tomatoes 60F cold holding Per operator, not prepared or portioned today. Per operator , held in cooler overnight. See stop sale. Cook line reach in: French fries 43F cold holding Walk in cooler: Cooked Potatoes 43F cold holding Scallops 38F cold holding ; reach in by dish machine: sliced tomatoes 43F cold holding Admin Complaint

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine(Chlorine 0ppm)

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At salad prep station employee grabbed lettuce and blueberries with bare hand to make salad. Advised operator to wash hands and put on gloves when handling ready to eat food. Observed employee touch sandwich bun with bare hands. Advised employee to wash hands and wear gloves when handling ready to eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Beef over tortillas at walk in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef patties over raw oysters reach in freezer in back prep area. Operator stored properly. Corrected On-Site

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. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale. Cookline flip top:; shredded lettuce (56F - Cold Holding); salad station flip top: shredded cheese (48F - Cold Holding); sliced cheese (48F - Cold Holding) Flip top by dish machine: coleslaw (67F - Cold Holding); sliced tomatoes (61F - Cold Holding); coleslaw tub (52F - Cold Holding); sour cream (60F - Cold Holding) Pull out drawer cook line: shredded cheese (50F - Cold Holding); sliced cheese (48F - Cold Holding); half½ (60F - Cold Holding); chicken wing (55F - Cold Holding); cooked rice (56F - Cold Holding) Per operator all products not prepared or portioned today. Per operator all products out of temperature for approximately 1 hour. Advised operator to ice down all products.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Au ju (roasted beef) (86F - Hot Holding) At cook line observed in pan on stove with no flame,operator turned on stove to reheat to 165+F. Beef steam table: white rice (120F - Hot Holding) per operator item out of temperature for approximately 30 minutes, operator returned item to steamer to reheat to 165+F. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam tags not kept in chronological order. Educated operator on proper shellfish tag procedures.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline white reach in cooler : fish (50F - Cooling) at 12:30 since 11am, 48F at 1:30. At current rate of cooling product will not reach 41F within 4 hours, advised operator to place product on ice. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table Can opener blade soiled with food debris. Advised operator to clean and sanitize can opener.

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 Dish machine chlorine sanitizer 0ppm. Operator set up 3C sink, quat sanitizer at 200ppm. Corrective Action Taken Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction provided at time of inspection for undercooked salmon. Operator states they will fully cook salmon until documentation is received from purveyor. Warning

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. Make table reach in across from cook line: Cole slaw (51F - Cold Holding); sliced tomatoes (51F - Cold Holding); sour cream (56F - Cold Holding); heavy cream (52F - Cold Holding) Operator states products not prepared or portioned today, operator states products stored since yesterday. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table reach in across from cook line: Cole slaw (51F - Cold Holding); sliced tomatoes (51F - Cold Holding); sour cream (56F - Cold Holding); heavy cream (52F - Cold Holding) Operator states products not prepared or portioned today, operator states products stored since yesterday. See stop sale. Warning

High Priority - Toxic substance/chemical improperly stored. Observed Chlorine and all purpose cleaner stored next to clean pan lids in prep area. Employee stored chemicals properly. Corrected On-Site Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Advised operator to organize tags according to last clam/mussel/oyster sold date. Repeat Violation Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salad station: diced tomatoes (45F - Cooling) at 11:30 since 9:30 - 45F at 12:00 ; guacamole with diced tomatoes (44F - Cooling) at 11:30 since 9:30 - 44F at 12:00 At current rate of cooling products will not reach 41F within 4 hours. Operator moved to reach in freezer to quick chill. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chlorine sanitizer in spray bottle by dish machine. Operator properly labeled spray bottle. Corrected On-Site Warning

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. Observed commercially purchased mahi and tuna thawing in walk in cooler in sealed reduced oxygen packaging. Employee removed from packaging. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-07-26: Time Extended - From follow-up inspection 2022-09-26: **Time Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler by prep station-ham 47-50F at 9:55 (cooling overnight), corn 47-49F- at 9:55 (cooling overnight), diced tomato 46-48F at 9:55 (cooling overnight), all food placed in reach in cooler last night- all food was covered in tight plastic wrap- food did not reach 41F within 4 hours- see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by prep station - shredded cheese 46-48F- product was not prepared or portioned today- food out of temperature for more than 4 hours see stop sale. - From follow-up inspection 2022-07-26: Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by prep station - shredded cheese 46-48F- product was not prepared or portioned today- food out of temperature for more than 4 hours see stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2022-07-26: At reach in cooler by prep station- chopped lettuce 46-48F product was not prepared or portioned today- per operator food out of temperature for more than 4 hours see stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler by prep station-ham 47-50F at 9:55 (cooling overnight), corn 47-49F- at 9:55 (cooling overnight), diced tomato 46-48F at 9:55 (cooling overnight), all food placed in reach in cooler last night- all food was covered in tight plastic wrap- food did not reach 41F within 4 hours- see stop sale. - From follow-up inspection 2022-07-26: At reach in cooler by prep station- ham 46-48F- (cooling overnight), cooked corn 47-48F(cooling overnight)- all food placed in reach in cooler last night- all food was covered in tight plastic wrap- food did not reach 41F within 4 hours- see stop sale. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at /warewashing machine. - From follow-up inspection 2022-07-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-07-26: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tortillas in walk in cooler- operator stored raw shell eggs to lower shelf. Raw Tuna over salad dressings at reach in cooler by cookline- operator stored tuna to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open containers of raw chicken over pork in walk in freezer all not commercially packaged- operator stored chicken to lower shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler by prep station-ham 47-50F at 9:55 (cooling overnight), corn 47-49F- at 9:55 (cooling overnight), diced tomato 46-48F at 9:55 (cooling overnight), all food placed in reach in cooler last night- all food was covered in tight plastic wrap- food did not reach 41F within 4 hours- see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by prep station - shredded cheese 46-48F- product was not prepared or portioned today- food out of temperature for more than 4 hours see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by prep station - shredded cheese 46-48F- product was not prepared or portioned today- food out of temperature for more than 4 hours see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler by prep station-ham 47-50F at 9:55 (cooling overnight), corn 47-49F- at 9:55 (cooling overnight), diced tomato 46-48F at 9:55 (cooling overnight), all food placed in reach in cooler last night- all food was covered in tight plastic wrap- food did not reach 41F within 4 hours- see stop sale.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed big 6 poster to operator. Corrective Action Taken

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

Intermediate - No chlorine chemical test kit provided when using sanitizer at /warewashing machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At down stairs bar hand sink- operator provided. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any 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. Ice machine by dry storage

Basic - Employee eating in a food preparation or other restricted area. Employee eating food at cookline- educated operator- employee moved outside of kitchen to finish food. Corrected On-Site

Basic - Food stored on floor. Oil stored on floor- at cookline operator moved off floor. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at handwash sign at down stairs bar hand sink. No handwash sign at hand sink at hostess station hand sink.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On wall in back kitchen.

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna, burgers. Warning

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 - 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 - Floor soiled/has accumulation of debris. Under Walk-in freezer shelves.

Basic - Food stored on floor. Ice bags in Walk-in freezer.