STUART BOATHOUSE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chicken and black bean soup cooling overnight per operator 42 on edge, 46-47 in center. Product covered and stacked.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -chicken and black bean soup in walk-in cooler 42-47° overnight per operator. No additional prep done today. Operator discarded. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -risotto prepared 10/9. Operator discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -wings 55, guacamole with cut tomato 45 in cook line lift top cooler less than 4 hours. Cooler cleaned earlier. Product moved to reach-in freezer for temperature recovery. Corrective Action Taken

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. -operator will add to on-line menu.

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in salt. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -wall and ceiling near back door soiled with accumulation of dust.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use tongs stored on equipment door handle between uses. -on oven on cook line. Corrected On-Site

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 0ppm); operator fixed chlorine to 50 ppm Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over flat breads at reach in cooler at cook line ; operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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- sushi rice no time marked; as per operator 11:00-3:00pm Observed rice being still used at 3:30 pm See stop sale.

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- sushi rice no time marked; as per operator 11:00-3:00pm Observed rice being still used at 3:30 pm 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. Milk opened approximately 48 hours not date at dessert cooler ; operator date Corrected On-Site

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.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line Repeat Violation

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. Dishmachine sanitizing at 0/ppm chlorine. Corrective action taken/operator calibrated sanitizer properly to 100/ppm chlorine. Corrected On-Site

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 over raw tuna/reach in freezer/corrective action taken/operator stored raw beef on bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area.

Basic - Bowl or other container with no handle used to dispense food. Salt/pepper container/prep area/corrective action taken/operator discarded soufflé cup. Corrected On-Site

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. Warning - From follow-up inspection 2022-05-02: 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. Soup in Walk-in cooler cooled overnight at 47-52f, Stop-sale issued.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over Ready-to-eat foods in Reach-in cooler. Removed to proper storage. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Steaks, ahi tuna, oysters, burger.

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Corrected On-Site