ADRIAN FISH MARKET & RESTAURANT CORP

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler observed cooked rice (55F - Cooling), as per operator cooling since the night before. Operator discard rice on site.

Basic - Old food stuck to clean dishware/utensils, observed in front of the ice machine at storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked octopus located reach in cooler cook line area. Manager reorganized products. Corrected On-Site Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary 500+ . Operator add more water during inspection. Recheck 200 ppm.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dishwasher machine. Operator provided during inspection.

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

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice scoop handle in contact with ice. Bar area. Operator stored properly during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle with cook oil not labeled located cook line area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed interior the reach in cooler located at cook line cooked lobster meat (50 F - Cold Holding); as per chef stored in unit for about 2 hours. Operator removed food to rapidly cool it down in the walk in cooler. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored on food storage shelves at dishwashing area. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use scoop in standing water on the prep table at cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at cook line soiled.

Basic - Ripped/worn tin foil used as shelf cover, inside the reach in cooler by the dishwasher.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of the reach in cooler located at cook line. Repeat Violation

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed interior the walk cooked rice (47F - Cooling), as per chef cooling in the walk in cooler since the night before. Manager discarded rice on site. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed interior the walk cooked rice (47F - Cooling), as per chef cooling in the walk in cooler since the night before. Manager discarded rice on site.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a pot and a strainer basket stored in the hand wash sink located next to the dishwasher.

Basic - Cutting board located at cook line on to the prep cooler has cut marks and is no longer cleanable. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the under-counter reach in cooler located at cook line.

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. Abel Ferrer, Arandelys Bustamante. - From follow-up inspection 2025-06-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed on cutting board attached to prep cooler at cook line, cut marks no longer cleanable. - From follow-up inspection 2025-06-12: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed under-counter cooler gasket in disrepair. - From follow-up inspection 2025-06-12: Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink QT sanitizer solution 0 ppm. Instructed operator to add sanitizer to water before sanitation utensils. Sanitizer 200 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked yellow rice in the walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed several plastic dripping trays stored on the hand wash sink located next to the three compartment sink. Operator removed it. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink located next to the three compartment-sink located at ware washing area. Operator refilled paper towel. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed hws faucet soiled with some food residue, sink located at kitchen entrance. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed on cutting boards attached to prep coolers at cook line. Repeat Violation

Basic - Equipment in poor repair. Observed microwave door handle in disrepair, microwave located on shelf above the prep table at cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled, located on storage shelf above the prep table at cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler shelves soiled at reach in cooler located next to the dishwasher.

Basic - Old labels stuck to food containers after cleaning. Observed old labels in clean containers on storage shelves across from the ice machine.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler located next to the dishwasher.

Basic - Stored food not covered. In the walk in cooler observed cooked rice stored in a container not covered.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed in the walk in freezer raw ground stored in direct contact with thank you bags. Manager decided to discard food item.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed in the walk in cooler raw shell eggs stored over cooked rice.

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. Observed in the walk in freezer raw ground beef stored over ice cream buckets. Employee rearranged food organization on site. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed over the prep table at cook line fresh garlic in oil (50 F - Cold Holding), as per employee less than 1 hour outside. Employee placed fresh garlic in oil deep into the ice to rapidly cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked at prep table shelves at cook line at cooked rice (75F - Hot Holding), as per cook outside of temperature about 25 minutes. Employee transferred rice to reach in cooler to rapidly cool on site. Corrective Action Taken

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

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave dood handle soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board attached to prep cooler at cook line. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line with some grease buildup.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon on ROP packages thawed inside vacuum packs inside reach in cooler at prep area by dish machine. About 14 fillets.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed on back of building hose no vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee cleaned can opener during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed cups no handle used to dispense sugar and salt inside containers at storage room. Employee discarded bowls Corrected On-Site Repeat Violation

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 salmon on ROP packages thawed inside vacuum packs inside reach in cooler at prep area by dish machine. About 14 fillets.

Basic - Cutting board has cut marks and is no longer cleanable. Observed on prep refrigerated table at kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between table and sandwich table at kitchen. Employee stored knife correctly. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at back bar area no sign in hand wash sink area.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar containers no labeled at coffee prep areas both bars. Repeat Violation

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

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed on cutting board at preparation refrigerated table at kitchen.

Basic - Stored food not covered. Observed octopus , cut vegetables and container with sauce inside walk in cooler no cover. Employee covered food containers. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed open container with raw fish stored above cooked pasta co inside walk in cooler Employee stored raw fish in a different shelf away from ready to eat food. Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted on dry storage area, chef inverted pans. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Observed in walk in cooler

Basic - Food stored on floor. Observed rice bucket stored on the floor at dry storage area. Chef stored rice bucket on shelf more than six inches above the floor. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed inside ice machine at back bar. Manager stored ice scoop with handle upwards. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed by steam table, chef replaced soiled towels with clean ones. Corrected On-Site

Basic - Stored food not covered. Observed in walk in cooler ice cream containers not covered, inside walk in cooler observed containers with cooked pasta, and cut vegetables not covered. Chef covered all food containers. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at preparation area by ware washing area, wall soiled. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at front bar sanitizer solution stored on the floor. Manager stored sanitizer solution six inches above the floor. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed brown trash bags used to stored dry beans, also cut limes stored inside thank you bags. Employee discarded bags and moved limes to food grade bags and beans to a clean container. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container with raw chicken stored above raw beef inside reach in cooler. Employee stored raw chicken container on bottom shelf under raw beef. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with garlic and oil 59 F cold holding, on ice on top of kitchen counter. Employee added more ice and water to container to cool dawn. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed cooking pans store in hand wash sink, next to 3 compartment sink. Employee moved items fro inside hand wash sink. Corrected On-Site

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

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

Basic - Light not functioning. Observed on hood system.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed breaded fish tenders stored in thank you bags. Employee discarded bags and move fish tenders to food grade bags. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce and cut tomatoes on ice bath on top of kitchen counter, shredded lettuce (59°F - Cold Holding); sliced tomatoes (59°F - Cold Holding). Employee added ice and water to container to cool lettuce and tomatoes. Corrective Action Taken Repeat Violation

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on walk in cooler and freezer. Employee cleaned door handless on equipment. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler by stove.

Basic - Food stored on floor. Observed a bucket containing fish and a bucket containing plantains stored on the floor inside walk in cooler. Manager stored food items six inches above the floor. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon used to dispense rice with handle touching rice. Employee stored rice spoon with handle upwards. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Employee remove towel fro under cutting board. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign inside men bathroom. Manager posted a sign during inspection. Corrected On-Site

Basic - Stored food not covered. Observed containers with cooked pasta , fish,and coleslaw inside walk in cooler no covered. Manager covered food containers. Corrected On-Site