SEA GRILL

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line reach in cooler raw breaded chicken stored in same container as breaded veal chops.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line flip top cooler garlic in oil (53F - Cold Holding); marinara sauce (48F - Cold Holding); As per chef from walk in less than 2 hours ago. Items were placed next to cooling pan of Alfredo sauce in flip top cooler and lost temperature. Chef placed into reach in freezer to rapid cool. Repeat Violation

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machines. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed at cook line. Repeat Violation

Basic - Hole in or other damage to wall. Observed hole in wall across from seafood cooler. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at front line area scoop handles in contact with flour and breading in rolling containers.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in bathrooms.

Basic - Stored food not covered. Observed at outdoor seating area a bowl of Parmesan cheese and pitchers of water stored uncovered. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw chicken stored over buckets of bases in walk in cooler.

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. Observed for 4 thawing packages of tuna at front line coolers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front line diced tomatoes (52F - Cold Holding); cut lettuce (51F - Cold Holding). As per operator less than 2 hours.

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed for oyster tags. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed for can opener and near slicer. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed vegetable chopper stored inside hand sink at Oreo area of kitchen, employee removed. Corrected On-Site

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/ Observed 8+ employees engaging in food preparation with no certified manager present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at dishwashing area hand sink.

Intermediate - No soap provided at handwash sink. Observed at dishwashing area washing area hand sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machines.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour and sugar.

Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed no present at any areas that stored the oysters, walk in cooler and reach in coolers.

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 for 4 thawing packages of tuna at front line coolers. Operator removed to discard.

Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen and cook line. Repeat Violation

Basic - Hole in or other damage to wall. Observed hoke in wall across from seafood cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine.

Basic - Plumbing system in disrepair. Observed bag placed in top of hand wash faucet at kitchen prep area to not be used.

Basic - Stored food not covered. Observed container of sugar at dry storage area stored uncovered,

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for oyster and clam tags. Repeat Violation

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed for mussel and clams at front counter reach in cooler with no tag. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at entrance of kitchen soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink throughout used as dump sinks with soiled utensils and ice present.

Basic - Floor soiled/has accumulation of debris. Observed throughout cook line and rear kitchen area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observe at cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in dry foods containers throughout. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for oyster tags. Warning - From follow-up inspection 2024-11-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for oyster and clam tags. Repeat Violation Warning - From follow-up inspection 2024-11-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at entrance of kitchen soiled. Repeat Violation Warning - From follow-up inspection 2024-11-04: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed throughout cook line and rear kitchen area. Warning - From follow-up inspection 2024-11-04: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Observed 2 cans of peeled tomatoes dented at dry stored area. Chef segregated to return to shipping company. Corrective Action Taken Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line reach in cooler, raw chicken stored over raw fish. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler lobster bisque (47F - Cold Holding); lentil soup (46F - Cold Holding). As per chef was placed about 2 hours ago. Chef placed items into walk in freezer to rapid cool. Corrective Action Taken Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster and mussel tags not marked with last date served. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed at hand wash sink in the middle of the kitchen prep area clocked by the trash can with a baking sheet stored on top. Chef removed. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed at front line counter handwashing sink used to store wiping cloths. Chef removed. Corrected On-Site

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/ Observed 6 employees engaged in food preparation with no certified food manager present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at cook line. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at hand washing sink at cook line.

Basic - Can opener blade not readily removable for cleaning or replacement. Observed at entrance of kitchen.

Basic - Clean utensils stored between equipment and wall. Observed metal spatula at cook line stored between cutting board and prep table.

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 at front line prep area, packages of tuna not cut open and removed from packaging in reach in cooler thawing, chef began to cut open packages to properly thaw. Corrective Action Taken Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Observed at shared employee bathroom in kitchen area. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at cook line employee cup of coffee with no lid stored on prep table.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles at cook line as well as in kitchen prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed throughout cook line and kitchen equipment gaskets in disrepair. Repeat Violation

Basic - Silverware/dishware dried with a towel/cloth. Observed employee drying water goblets with a towel after they were washed.

Basic - Single-service articles improperly stored. Observed at rear of kitchen boxes of to go plates stored on the floor.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed at kitchen area prep table, frozen octopus in standing water thawing. Chef turned on faucet to run water. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at rear of kitchen storage area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil at cook line not labeled.

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in freezer raw frozen chicken stored over raw frozen seafood items. Observed in walk in cooler shelled eggs stored over dough. Chef advised employee to removed and store in correct order. Corrected On-Site Warning - From follow-up inspection 2023-12-14: Still observed in walk in freezer raw beef over raw fish. Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2023-12-14: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available. Repeat Violation Warning - From follow-up inspection 2023-12-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler several containers of food that had smashed beans, risotto and soups not date marked. Warning - From follow-up inspection 2023-12-14: Still observed in walk in cooler several containers of food that had smashed beans, risotto and soups not date marked. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2023-12-14: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen, handles on coolers and ovens soiled Warning - From follow-up inspection 2023-12-14: Still throughout kitchen, handles on coolers and ovens soiled. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at back kitchen area ceiling tiles broken. Warning - From follow-up inspection 2023-12-14: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at cook line serving plates stored on top shelf not inverted. Repeat Violation Warning - From follow-up inspection 2023-12-14: Observed plates stored on top shelf not inverted. Time Extended

Basic - - From initial inspection : 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 at front counter prep area packages of tuna still vacuum sealed while thawing. Chef advises employee to remove from packing and place in container to thaw. Corrective Action Taken Warning - From follow-up inspection 2023-12-14: Still observed at front counter prep area packages of tuna still vacuum sealed while thawing. Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Observed in bathroom in kitchen area. Repeat Violation Warning - From follow-up inspection 2023-12-14: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board.Observed at front cook line. Warning - From follow-up inspection 2023-12-14: Observed wiping cloth under cutting board Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in back kitchen area, hood filters with an accumulation of dust. Observed throughout front and back kitchen equipment and gaskets are soiled. Warning - From follow-up inspection 2023-12-14: Observed hoods still with an accumulation of dust. Time Extended

Basic - - From initial inspection : Basic - Walk-in freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-12-14: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Observed container inside the cook line hand sink. The operator removed the container. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed small container with no handle using with mixed sugar. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed rinse temp gauge not moving.

Basic - Single-service articles improperly stored. Observed boxes of Togo containers stored on the floor in dry storage area.

Basic - Stored food not covered. Observed cooked ribs stored in the walk in cooler not covered. The operator wrapped the item. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw salmon in the walk in cooler. The operator removed the salmon. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the cook line has soiled surface.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the drainer inside the bar hand wash sink. The operator removed the drainer. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at the cook line hand sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked green beans cooked yesterday, more than 24 hrs inside the walk in cooler without date marking.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile damage in front of the walk in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water by the front of the walk in cooler. Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. The operator cleaned it during the inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover soiled with dust.

Basic - Single-service articles improperly stored. Observed containers of plastic lids for Togo containers stored on the floor in dry storage room. Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Water leaking from pipe and/or faucet/handle. Observed small leaks from the AC unit by the walk in cooler.

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed a container stored inside the kitchen hand wash sink. The operator removed the container. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed cooler gasket by the cook line soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in the back kitchen area soiled with dust.

Basic - Floor area(s) covered with standing water. Observed standing water by the front of the walk-in cooler. Advised, the operator cleaned the floor during the inspection. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site