WAHOOS BAR AND GRILLE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (45F - Cold Holding); Poultry (46F - Cold Holding) all items were put on ice to rapid cool Corrective Action Taken

High Priority - Toxic substance/chemical , stainless steel cleaner improperly stored on top of hot holding cabinet above bread on shelving, chafing fuel over teriyaki, capers on shelf.

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp and conch ceviche , classic ceviche , mixto, oysters

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

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit in kitchen. Technician was called for repairs

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic clean drink cups stack while still wet

Basic - In prep room the Interior of oven has accumulation of black substance/grease/food debris.

Basic - Open dumpster lid.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning - From follow-up inspection 2025-12-31: one vacuum breakers backflow preventers was install , two are necessary on the splitter , explained to new DO Patrick Time Extended

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. Warning - From follow-up inspection 2025-12-31: At callback inspection there is no proof of food handler training . IFSEA training for some employees Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. The walk in cooler ceiling is rusting and wet with a mold like substance on the ceiling Warning - From follow-up inspection 2025-12-31: Walk-in cooler/freezer shelves with rust that has pitted the surface Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-12-31: Walk-in cooler/freezer shelves with rust that has pitted the surface Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation - From follow-up inspection 2025-04-29: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation Time Extended

Intermediate - - From initial inspection : Intermediate - Chemical supply line draining into handwash sink in prep room downstairs - From follow-up inspection 2025-04-29: Chemical supply line draining into handwash sink in prep room downstairs Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on walk-in cooler door handles. - From follow-up inspection 2025-04-29: Buildup of food debris/soil residue on walk-in cooler door back side of handle. Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-04-29: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed true refrigerator and back prep area doors do not close properly call holding temperatures on some items are above 41F - From follow-up inspection 2025-04-29: Equipment in poor repair. Observed true refrigerator and back prep area doors do not close properly call holding temperatures on some items are above 41F Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauce (48F - Cold Holding); butter (55F - Cold Holding) unit is double pan with an container missing letting cold air out. All TCS FOODS was relocated to another cold holding unit.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In downstairs prep room at splitter on red hose

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled in prep room

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at downstairs prep room

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employees drink cup on salad prep counter

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone charging on top of microwave

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.

Basic - Ice bucket stored on floor between uses.

Basic - In-use knife/knives stored in cracks between wall conduit at prep room

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Red hose in downstairs prep room

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

Basic - Bag of flour stored on floor in storage area

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Electrical Utility lines are unnecessarily exposed above the kitchen cookline .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled

High Priority - Raw ceviche food stored over/not properly separated from ready-to-eat food. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.pasta cooling overnight at 48F. Raw chicken @47F over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Holding); butter (45F - Cold Holding); past (46F - Cold Holding);

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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

Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher in handwash sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. 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. Cooked pasta not date marked

Basic - Bowl or other container with no handle used to dispense food. Side order cup used in ceviche Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean Utensils stored on floor in buckets

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees.in Mens bathroom used by employees. Repeat Violation

Basic - Wood Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas . Cook line area

High Priority - 1Can of Mandarin oranges - Dented cans present. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole yellowtail stored on top of cooked chicken wings in stand up cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw beef over raw fish in standup reach in cooler

Intermediate - Can opener blade is soiled with food debris, mold-like substance or slime. I've machine interior is solid with mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Used by employee To fill bottle with water

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Downstairs prep room The Ceiling is soiled with accumulated food debris, grease, dust, or mold-like substance, in front of walk-in freezer and cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment and the wall In prep area downstairs.

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. Conch fritter scoop in standing water Corrected On-Site

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

Basic - Open dumpster lid.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water

Basic - Wood shelving pnext to cook line is soiled with grease, food debris, dirt, slime or dust. Walk-in freezer gaskets are soiled.

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. At inside bar - From follow-up inspection 2022-07-12: **Time Extended*triple sink at bar hot water is 90F at callback inspection Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At inside bar 87F. - From follow-up inspection 2022-07-12: At callback inspection the hot water at inside bar Handwash sink and triple sink is 90F. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets in disrepair and doors do not shut properly in storage triple sink area and on cook line - From follow-up inspection 2022-07-12: Equipment in poor repair. Reach in cooler gaskets in disrepair and doors do not shut properly in storage triple sink area and on cook line. Gaskets have been ordered. Time Extended

Basic - - From initial inspection : Basic - Exposed plumbing p trap in present in food preparation or warewashing area. - From follow-up inspection 2022-07-12: Observed exposed p-trap in ceiling of downstairs prep room . Time Extended

High Priority - In stand up unit Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Holding); shrimp (48F - Cold Holding); shrimp (48F - Cold Holding); mushroom sauce (70F - Cold Holding); pasta (63F - Cold Holding); Beef (51F - Cold Holding); Poultry (51F - Cold Holding) All items were put on ice , and relocated to walk in unit for rapid cool down

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta, bisque

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Insect control device installed over food preparation area.

Basic - oysters removed from original container for long-term storage.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over fish in walk-in cooler. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher in hand wash sink Corrected On-Site

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

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Food stored on floor. Oil containers are stored on the floor Corrected On-Site

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

Basic - Insect control device installed over food preparation area. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

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