OLA

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed the walk-in cooler door missing the swept on the door. Observed several reach in cooler gaskets torn. Warning - From follow-up inspection 2024-08-09: Basic - Equipment in poor repair. Observed the walk-in cooler door missing the swept on the door. Observed several reach in cooler gaskets torn. Warning Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2024-08-09: Basic - Old labels stuck to food containers after cleaning. Warning 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. Observed the chlorine sanitizer at 0.00 ppms. The manager changed the empty container and the sanitizer was at 100 ppms.

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 5 mahi-mahi and 1 pack of tuna with an internal temperature of 37°F or higher in the walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (48F - Cold Holding); cream cheese (64F - Cold Holding); at the bar. As per the manager the items were put on line approximately 3 hours ago. The cream cheese was placed in the freezer for a quick chill and the milk container was covered Pedro with ice. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed a cart blocking the hand washing sink next to the mop sink. The manager moved the cart. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed 3 plastic bottles with juice in the sink. The manager removed the bottles. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed by the mop sink. The manager brought soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed next to the bar. The manager labeled it.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the ice machine. 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 5 mahi-mahi and 1 pack of tuna with an internal temperature of 37°F or higher in the walk in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a cup and water bottle on a shelf at the warehouse washing area over dishes.

Basic - Ripped/worn tin foil used as shelf cover. Observed at the warehouse washing area and walk-in cooler.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook handling cut romaine for a sandwich with his bare hands. The manager stopped him and told him to put on gloves, he began to without washing hands. The manager made him wash his hands and put in gloves. The manager made him throw the products. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a water temperature of 95°F.

High Priority - Operating with an expired Division of Hotels and Restaurants license. The manager paid during the inspection.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over beef in the walk-in cooler. The manager moved the chicken.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 9 tuna filets in the vacuum pack over 36°F.

High Priority - Time/ temperature abuse, See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 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 18 mahi-mahi filets in a cooler in the walk-in cooler still in the vacuum and 74°F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 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 18 mahi-mahi filets in a cooler in the walk-in cooler still in the vacuum and 74°F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar. Observed the can opener blade soiled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Ceviche Trio on the menu not identified as raw.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Asked hot holding temperature she didn't know.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed next to the ice machine.

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

Basic - Carbon dioxide/helium tanks not adequately secured.

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

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 18 mahi-mahi filets in a cooler in the walk-in cooler still in the vacuum and 74°F. Observed 9 tuna filets in the vacuum pack over 36°F. Warning

Basic - Equipment in poor repair. Observed the walk-in cooler gasket torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the chest freezer gasket soiled. Observed the walk-in cooler fan guard soiled. Observed the reach in cooler gaskets soiled.

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 in the employees restroom. The manager inverted it. 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. Observed Dishwasher (Chlorine 0ppm) located at kitchen warewashing area, due to wrong chemical container placed under dish machine. Establishment has a three compartment sink setup using quaternary sanitizer solution at 400ppm. Observed glassware dish machine at 0ppm, chlorine due to sanitizer container being replaced. As per Manager the machine has to run a few cycles to properly dispense sanitizer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (51F - Cold Holding) located inside produce/vegetable/dairy walk in cooler unit, ambient temperature displayed at 52F. Advised to Manager to place diary food items into another cooler unit. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment provided tags for clams, last date served not written on tags.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed employee reporting agreement form to Manager.

Intermediate - No soap provided at handwash sink located at restaurant bar area.

Basic - Bowl or other container with no handle used to dispense food located inside a container of dry tempura mix, stored under kitchen counter. 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 "mahi mahi" bearing the label "remove fish from packaging before thawing" still thawed within reduced oxygen packaging, fish not removed prior.

Basic - Equipment in poor repair. Observed fried chicken wings, stored in cracked plastic containers, located on top shelving inside walk in cooler.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of kitchen ice machine. Manager removed ice scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan covers inside walk in cooler units.

Basic - Old labels stuck to food containers after cleaning located on plastic containers throughout kitchen area. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover plastic located on shelving inside walk in cooler.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black-like substance on wall at warewashing area.

No current insurance inspector boiler report or expired boiler certificate available for boiler. Obsrcee jurisdiction number's 132933; 132934 expired on 6/11/2022. For reporting purposes only. Repeat Violation

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured located at kitchen coffee station. Warning - From follow-up inspection 2022-07-20: Time Extended

Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first located in front of kitchen cookline. Warning - From follow-up inspection 2022-07-20: Time Extended

Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge on kitchen dish machine not indicating rinse temperature. Warning - From follow-up inspection 2022-07-20: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning located on clean plastic containers at kitchen warewashing area. Repeat Violation Warning - From follow-up inspection 2022-07-20: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-07-20: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed leak at faucet handle located at handwash sink, across from kitchen dish machine. Warning - From follow-up inspection 2022-07-20: Time Extended

• From initial inspection : No current insurance inspector boiler report or expired boiler certificate available for boiler. Observed boiler jurisdiction number's 132931, 132932, 132933, 132934 exp. 6/11/2022. For reporting purposes only. - From follow-up inspection 2022-07-20: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the produce walk in cooler with ambient temperature of 54F, cooked sausage (62F - Cold Holding); cut melons (64F - Cold Holding); butter (62F - Cold Holding). All items prepared at 10am. The operator moved all items to another walk in cooler and called technician. Corrective Action Taken

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

Intermediate - Clam tags not marked with last date served.

Intermediate - Handwash sink not accessible for employee use at all times. Observed empty boxes stored in front of hand wash sink by the mop sink.

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. hand sink by the mop sink missing paper towel. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hand wash sink by the coffee station hot water not working.

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

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

Basic - Ceiling tile missing. Observed ceiling tiles missing throughout the kitchen area.

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

Basic - Covered waste receptacle not provided in women's bathroom. Observed at kitchen employee's restroom.

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

Basic - Food not stored at least 6 inches off of the floor. Observed foods stored on the floor in the walk in freezer.

Basic - Ice buildup in reach-in freezer. Observed at the cook line cooler.

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 - Light shield damaged/in disrepair. Observed light shield damaged by the dishwasher area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets by the cook line soiled with old food debris.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls by the dish washing machine soiled with mold like substance on the walls. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in a regular non food grade grocery bag located inside walk in freezer.

Intermediate - Handwash sink used for purposes other than handwashing. Observed various cleaning equipment stored in handwash sink next top mop sink at kitchen area.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle stored inside a food storage container labeled high gluten flour. Manager removed plastic container. Corrected On-Site Repeat Violation

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner located on top shelving above prep cooler in front of grill station at kitchen area. Observed employee begin to wrap top plates to provided as a barrier. Corrective Action Taken

Basic - Cloth used as a food-contact surface located inside reach in cooler drawers in front of cookline, covering a container of chopped lettuce. Manager removed wiping cloth from covering food storage containers. Corrected On-Site

Basic - Equipment in poor repair. Observed hood filters missing from above waffle makers at kitchen cookline.

Basic - Food stored on floor. Observed boxes of cookie dough stored under shelving inside walk in freezer at kitchen area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses located on oven door handle at kitchen area. Manager removed tongs from stored on oven door handles. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning located on clean plastic containers stored on top shelving above prep cooler, in front of walk in cooler at kitchen area. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface located at kitchen area. Repeat Violation

Basic - Wall/ floor drains soiled with accumulated grease, food debris, and/or dust. Observed wall soiled/ mold- like substance located behind kitchen dish machine. Observed floor drains under kitchen dish machine and bar area soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket, mop not in use and not kept inverted, located next to mop sink at kitchen area.