SEA GRILL

High Priority - Observed Raw chicken stored over raw shrimp in reach in cooler. Advised manager that all foods must properly separated from each other in holding unit based upon minimum required cooking temperature.

Basic - Clean plastic containers and pans not stored inverted or in a protected manner.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food storage container/container lid cracked or broken. Repeat Violation

Basic - Ice buildup in reach-in freezer.

Basic - Observed Water draining onto floor surface from 3 compartment sink.

Basic - Observed dessert Stored in walk in freezer not covered.

Basic - Observed walk in freezer door in disrepair and unable to close.

Basic - Old labels stuck to food containers after cleaning.

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

Basic - Clean plastic containers not stored inverted or in a protected manner. Advised manager and he inverted. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation

Basic - Duct tape used to repair prep table. Chef removed. Corrected On-Site

Basic - Floor area(s) covered with standing water. Chef instructed employee to clean. Corrected On-Site

Basic - Food storage container cracked or broken. Manager discarded. Corrected On-Site Repeat Violation

Basic - In-use strainer stored on side of trash can. Chef removed. Corrected On-Site

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

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

Intermediate - No tag on/for original container of raw, in-shell clams. Manager added. Corrected On-Site Repeat Violation

Intermediate - Observed no hot water provided at hand washing sink due to nozzle in disrepair. Located in prep area.

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food storage container and container lid cracked or broken.

Basic - Food stored on floor. Observed various containers of food being stored on floor in walk in cooler.

Basic - Ice buildup in walk-in freezer.

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

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

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils being stored in hand washing sink. Chef removed. Corrected On-Site Repeat Violation

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

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. Discussed and emailed form to operator for printing. Corrective Action Taken

Intermediate - No tag on/for original container of raw, in-shell oysters. Chef added. Corrected On-Site

Basic - In-use tongs stored on stove door handle between uses. Chef removed. Corrected On-Site Repeat Violation

Basic - Observed Hole in and other damage to wall. Located next to back door.

Basic - Standing water in bottom of reach-in-cooler.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket being stored in hand washing sink in prep area. Chef removed. Corrected On-Site

Basic - Floor area(s) covered with standing water.

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

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

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 98F and located on top of kitchen reach in cooler. Chef discarded. Corrected On-Site Warning - From follow-up inspection 2024-04-22: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket being stored in hand washing sink. Located in prep area.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of white sugar.

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

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Hole in or other damage to wall. Located next to mop sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 101°F and located on prep table.

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

High Priority - Container of medicine improperly stored. Observed antibiotic cream being stored on top on prep in kitchen area. Chef removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna being stored on top of cheese and pie crust. Chef rearranged. Corrected On-Site

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

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 about 8 employees engaging in food preparation with no certified food manager.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of flower, panko and rice. Chef removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed grease buildup on kitchen equipment.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed AirPods being stored on top of bread. Located in kitchen area. Chef removed. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food stored on floor. Observed cases of tomatoes being stored on floor in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on prep tables throughout kitchen area.

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. 0 ppm. Advised manager and contacted maintenance and instructed employee to set up 3 compartment sink. Corrective Action Taken

High Priority - Food stored in ice used for drinks. See stop sale. Observed employee drinks being stored in ice used for customer consumption.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of raw oysters and beef in walk in cooler and raw tuna being stored on top of a container of sauce in reach in cooler in desert station. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed calamari at 64°F - Cooling. As per chef calamari was prepped the day before and placed in reach in cooler for overnight cooling.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed calamari at 64°F - Cooling. As per chef calamari was prepped the day before and placed in reach in cooler for overnight cooling.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked octopus being held on prep table at 74°F - Hot Holding. As per chef octopus is kept out of temperature then placed on grill when a customer orders. Advised manager and he instructed employee to move to reach in cooler. Corrective Action Taken

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed microwave and slicer soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed sodas being stored bar area hand washing sink.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked octopus being held on prep table at 74°F - Hot Holding. As per chef octopus is kept out of temperature then placed on grill when a customer orders. Advised manager and he instructed employee to move to reach in cooler. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed hummus, soup and octopus not dated marked. Located in walk in cooler. As per chef all were prepared on site more than 24 hours ago.

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of brown sugar. Manager removed. Corrected On-Site

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

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Cloth used as a food-contact surface. Observed cloth lining a pan of oysters and tomatoes. Chef removed. Corrected On-Site

Basic - Covered waste receptacle not provided in employee unisex bathroom.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm. Advised manager and contacted maintenance and instructed employee to set up 3 compartment sink. Corrective Action Taken

Basic - Employee eating in a food preparation or other restricted area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse being stored on top of sugar packets under prep table.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and soiled.

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

Basic - Floor area(s) covered with standing water. Throughout kitchen area. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Located in kitchen area and walk in freezer.

Basic - Food not stored at least 6 inches off of the floor. Observed container of olives being stored on floor in walk in cooler.

Basic - Hole in or other damage to wall. Located next to ice machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 88°f

Basic - Standing water in bottom of reach-in-cooler. Located in kitchen area.

Basic - Wall behind 3 compartment sink soiled with accumulated food debris.

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