WHALE HARBOR SEAFOOD BUFFET & SANDBAR

High Priority - Non-food grade paper/paper towel used as liner for food container.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47F in stand up cooler . Discarded by chef

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio, tuna ,

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

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary.200 ppm Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta on buffet line 47F shrimp 50F, chicken 50F cut tomatoes 58F Ice was added to the container to cover to the top of dish fish ceviche 44F in walk-in cooler ice was added to top of container Corrective Action Taken Warning - From follow-up inspection 2025-12-31: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork ribs on buffet line 130F shrimp 120 F items were put in oven to reheat to 165 F Corrective Action Taken Warning - From follow-up inspection 2025-12-31: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the bar Warning - From follow-up inspection 2025-12-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. Warning - From follow-up inspection 2025-12-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times at the bar Warning - From follow-up inspection 2025-12-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Storage of sanitary containers Warning - From follow-up inspection 2025-12-31: Time Extended

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2025-12-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Oyster and Clam tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2025-12-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all 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: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employees restroom handwashing sink water at 83 F near bar Warning - From follow-up inspection 2025-12-31: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In panko Warning - From follow-up inspection 2025-12-31: Time Extended

Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean food storage containers stored on the floor Warning - From follow-up inspection 2025-12-31: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning - From follow-up inspection 2025-12-31: Time Extended

Basic - - From initial inspection : Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Warning - From follow-up inspection 2025-12-31: Time Extended

Basic - - From initial inspection : Basic - Ice bucket/shovel stored on floor between uses. Warning - From follow-up inspection 2025-12-31: Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. triple sink will be set up for sanitization until repairs are made on the high temp dish machine Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oysters (44F - Cold Holding); fish ceviche (44F - Cold Holding)

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 162F

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

Basic - Equipment in poor repair. Stand up cold hold 3 door unit doors do not stay shut.

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs bar

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Triple sink was set up to sanitize during inspection.

High Priority - In the walk-in cooler observed Raw fish stored over/not properly separated from ready-to-eat food cooked pork.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork (100F); Fish (101F - Hot Holding); Fish (102*F - Hot Holding) The fish was elevated closer to heat lamp and the pork was lowered closer to the hot grill surface Corrective Action Taken

Intermediate - At the bar Hand-wash sink used for purposes other than handwashing. Observed glass washing device in the handwashing sink

Intermediate - At the bar Handwash sink not accessible for employee use at all times.

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 - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Intermediate - oysters tag removed from original container prior to container being emptied.

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

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. The employee washing dishes is loading dirty and unloading clean dishes with out washing hands

High Priority - Raw animal food , fish stored over/not properly separated from ready-to-eat food, cooked crab legs in WIC. 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. The can opener blade is soiled and rusting. Repeat Violation

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean Side cups stored on the floor in dish area

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. THAWED Mahi in unopened ROP that states do not thaw in the package

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

Basic - In-use ice scoop stored on soiled surface between uses. Repeat Violation

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - Oysters stored on floor in walk-in cooler

High Priority - Cooked/heated time/temperature control for safety beef soup not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup in walk-in cooler is at 46F and was cooked yesterday

High Priority - Raw animal food , fish stored over/not properly separated from ready-to-eat food, Cooked crab in walk-in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked soup in walk-in cooler at 46F cooling overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seared tuna 50F on buffet line. Less than 4 hours on line, seared yesterday and stored In walk-in cooler . Spchef rotated the fish to attain 41 F .

Intermediate - Food-contact surface , can opener blade soiled with food debris, rust like substance.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

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

Basic - Ice buckets stored on floor between uses.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.rinse gauge is not working showing 120F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 48F ice was added to raw fish unit on front cook line Corrective Action Taken

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

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

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

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in front server area near soda dispenser

Basic - 3 In-use ice scoops stored on soiled surface between uses.

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

Basic - Cardboard used to line food-contact shelves. Above pizza prep counter

Basic - Employee eating while preparing food. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Gaskets in poor repair at pizza prep counter

Basic - Ice bucket stored on floor between uses.

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

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on rinse high temp dishmachine.

Basic - No handwashing sign provided at a hand sink used by food employees. Front area next to silverware shelving

Basic - Open dumpster lid.

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

Basic - Water pitcher stored below soap or paper towel dispenser exposing the items to drips from people's hands. At front buffet line next to sap soda dispenser.

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (50F - Cold Holding); Fish (48F - Cold Holding) fish was iced down Corrective Action Taken

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

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. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Container in sink

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. Corrective Action Taken

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

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

Basic - Equipment in poor repair. Pizza Reach in cooler gasket are in disrepair. High temp dish machine is not working and not in use.

Basic - Food stored on floor. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Open dumpster lid.

Basic - Ripped/worn tin foil used as shelf cover.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole fish 48F @reach in on fryer line. Chef added ice to fish and the reach in cooler Corrected On-Site

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

Intermediate - Can opener blade is soiled

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

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 140F final rinse

Intermediate - Kitchen Handwash sink not accessible for employee use at all times, blocked by soiled apron container.

Intermediate - Oysters and Clam tags not marked with last date served.

Basic - Cold holding equipment . Reach in unit holding fish on fryer line is not cold holding at 41 or below. not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee eating while preparing food. Observed crackers and capri Sun on prep table on cutting board

Basic - Employee personal items , purse, stored on food storage shelving

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

Basic - Ice bucket/shovel stored on floor between uses.

Basic - In walk-in freezer Food stored on floor.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At prep room

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

Basic - Insect control device installed over triple sink drain board area. Corrected On-Site

Basic - Large pots and pans not stored inverted or in a protected manner under prep table holding raw pork

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on salad station reach in cooler. Walk-in cooler gaskets are soiled

Basic - Open dumpster lid.

Basic - Slicer is in poor repair , rusting blade . Gaskets on pizza station reach in are torn.

Basic - Unwrapped single-service black spoons not presented so that only the handles are touched.

Basic - Water leaking from pipe and/or faucet/handle @ hose bib in kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked crab at buffet line 56-65F Less than two hours on line . Ice was added to crab tower to rapid cool down

Intermediate - Handwash sink used for purposes other than handwashing. Used to dump dirty water in

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on silverware table

Basic - Equipment in poor repair. Doors do not close correctly on stand up desert unit behind buffet line

Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets are torn on true stand up

Basic - Floor area(s) covered with standing water@front bar

Basic - Ice bucket/shovel stored on floor between uses.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink Behind crab on buffet line

Basic - Plumbing system in disrepair. At buffet counter Clogged handwash sink with raw oyster clogging drain

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Red hose in kitchen Repeat Violation

Intermediate - Bar Handwash sink not accessible for employee use at all times.

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

Basic - Food stored on floor. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 90°F holding spatulas on buffet line

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

Basic - Self-closing device on bathroom door disconnected/broken. Corrected On-Site