LOLA'S SEAFOOD EATERY

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Corn in grocery bag in freezer chest near liquor cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (47F - Cold Holding); flip top cooler across from cook line. Not prepped or portioned. In unit less than four hours. Food item placed on ice bath. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer across from unused bane Marie

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. clam sauce(fresh clams) (130F - Cooling) at 2:12 since 11:45 Observed cooling on counter in kitchen. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over sauces and artichokes flip top cooler across from flat top, raw scallops over cooked crab cakes not in commercial packaging at tall white reach in freezer. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. clam sauce(fresh clams) (130F - Cooling) at 2:12 since 11:45 Observed cooling on counter in kitchen. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on back dock. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. buttermilk dredge (47F - Cold Holding) at 2:30 since 12:00 Observed on ice bath in kitchen. At current rate of cooling product will not reach 41F within 4 hours. Operator decided to use time control. Time control procedure sent to operator. Operator placed time mark on product. Corrective Action Taken Repeat Violation

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. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell pooled eggs over sliced jalapeños reach in cooler cook line, raw fish and raw chicken over lettuce and sauces walk in cooler. Food storage poster sent to operator. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink on back dock.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cook line:Cole slaw (61F - Cooling) at 11:50 since 11:40 - 60F 12:12 Observed in pan with air gaps around pan. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in freezer to quick chill. Corrective Action Taken Repeat Violation

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.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled in prep area. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Statement reads on menu board, consuming raw foods may be hazardous to your health. DBPR Consumer advisory sent to operator. - From follow-up inspection 2023-10-11: Consumer advisory not posted. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 45 degrees, shredded cheese, 46 degrees, cut tomatoes/stored within 2 hours/prep cooler#1/cook line. Corrective action taken/operator iced down Tcs foods. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Temperature at 80 degrees, cook line. Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice machine/corrective action taken/operator stored ice scoop properly. Corrective Action Taken

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

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Reaching 78 degrees at time of inspection/cook line

Basic - Food stored on floor. Oil/shortening containers/storage area/corrective action taken/operator stored oil containers properly. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cod fish ove cut tomatoes and coleslaw/walk in cooler/corrective action taken/operator stored Ready to foods properly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer/by 3 compartment sink/corrective action taken/operator labeled chemical. Corrected On-Site

Basic - Food stored on floor. Oil/shortening container/storage area/corrective action taken/operator stored oil/shortening container back on shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Prep area/kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over cut tomatoes, coleslaw in walk in cooler.

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 78f at cook line hand wash sink.

Basic - Bowl or other container with no handle used to dispense food. Cup in food in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unclean dish machine in stopper well. Unclean hood filters. Grease on pipes under hood.

Basic - Working containers of food removed from original container not identified by common name. Dry foods in bins.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 55f in top Reach-in cooler, Less than 1 hour, ice added. Cold hold foods not prepped or portioned today lobster meat 46f in plastic portion bags in plastic container in top Reach-in cooler, Less than 2 hours, moved to deeper stainless steel pan. Cold hold foods not prepped or portioned today Corrective Action Taken

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 - Plumbing system in disrepair. Water off at prep area Hand wash sink for repairs. Another Hand wash sink located within 20ft of same area.