SHARKEYS PUB

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line, also throughout kitchen area. Warning - From follow-up inspection 2026-04-06: Still observed. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in standing unit across dishwasher machine. Warning - From follow-up inspection 2026-04-06: Still observed. Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed on both units across cook line. Warning - From follow-up inspection 2026-04-06: Still observed. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked shrimp in standing unit at kitchen area. Operator stored properly during inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked shrimp and crab salad container dated on 12/03 inside reach in cooler at kitchen area, operator discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp and crab salad container dated on 12/03 inside reach in cooler at kitchen area, operator discarded during inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed discarded iced cubes inside hand wash sink next to dishwashing machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and cooked rice containers not date marked inside reach standing unit next to dishwasher machine, as per operator over 24 hours. Operator dated food during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.observed inside cooked rice container in standing unit next to dishwasher machine. Operator removed during inspection. Also observed in garlic oil container, employee removed bowl during inspection.Corrected On-Site Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal uncovered coke cup on preparation table at kitchen area. Employee removed cup during inspection. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Under flat grill at cook line.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler next to steam table at kitchen area.

Basic - Standing water in bottom of reach-in-cooler. Observed in reach in cooler next to steam table at kitchen area.

Basic - Stored food not covered. Observed cooked pork,cooked chicken and raw hamburger containers not covered on standing unit next to dishwasher machine. Operator covered during inspection. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table at kitchen area.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2025-04-22: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observe butter container not covered on standing unit at kitchen area. Warning - From follow-up inspection 2025-04-22: Still observe food containers not covered. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored above cut fruits inside reaching cooler next to dishwasher machine. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw calamari (49F - Cold Holding); homemade mango salsa (47F - Cold Holding) inside reach in cooler at cook line, as per operator from previous day. Operator discarded food during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (49F - Cold Holding); homemade mango salsa (47F - Cold Holding) inside reach in cooler at cook line, as per operator from previous day. Operator discarded food during inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (98F - Hot Holding) on top of grill as per operator less than 4 hours. Operator discarded food during inspection. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Observed at kitchen are. 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. Observed cooked pork,rice and bolognese sauce not date marked inside reaching in cooler next to dishwasher machine, as per operator from previous day. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone preparation area. Corrected On-Site

Basic - Food stored on floor. Observed cooking oil container stored on kitchen floor. Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reaching coolers interior by dishwasher area.

Basic - Stored food not covered. Observed several food containers not covered inside reach in coolers by dishwasher area.

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Observe food debris on sanitizing solution at 3 compartment sink. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table at 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. Observed Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 100ppm) Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw tuna in reach in cooler next to dishwasher machine. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed lobster salad (51F - Cold Holding)in reach in cooler at cook line, as per employee from previous day. Employee discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster salad (51F - Cold Holding)in reach in cooler at cook line, as per employee from previous day. Employee discarded. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed on preparation table at cook line. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +300ppm); Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Observed HWS next to dishwasher machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked, inside reach in cooler next to, dishwasher are, as per employee over 24 hours. Employee dated rice during inspection Corrected On-Site Repeat Violation

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units throughout kitchen.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed HWS next to dishwasher machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units throughout kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units throughout kitchen.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed in cooked rice container in reach in context to flat grill in kitchen area. Employee removed during inspection. Corrected On-Site Warning - From follow-up inspection 2023-10-26: Still observed, employee removed during inspection. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WP not stored in sanitizing solution at kitchen area. Warning - From follow-up inspection 2023-10-26: Still observed WC not inside of sanitizer bucket. Time Extended

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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70F Butter was refrigerated Corrective Action Taken

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 - Handwash sink used for purposes other than handwashing. Container in sink Corrected On-Site

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

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, pork, potato salad, pork in reach in cooler

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. @ upstairs ice machine, and large ice machine in storage room

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Ice scoop handle in contact with ice.

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 the dishwashing machine chlorine sanitizing concentration at 25 ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler shell eggs over cooked meat. Operator moved the shell eggs to a different reach in cooler. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter hand wash sink used to dump ice

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

Basic - Ceiling tile missing. Observed a ceiling tile misding

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys on the shelf on top of the kitchen reach in cooler

Basic - Equipment in poor repair. Observed the door of the kitchen reach in cooler in disrepair

Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on the floor of the kitchen

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the interior of the kitchen reach in fooler soiled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed eggs over cooked mashed potatoes. Eggs were moved to bottom. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed tuna in reach in cooler thawed in reduced oxygen packaging. 6 pieces of tuna were discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter butter (67 F - Cold Holding). Butter was moved into cooler" Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Dishwasher (Chlorine 300ppm) Operator is to use three compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket in hand sink front counter. Bucket was removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand sink in kitchen.

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 tuna in reach in cooler thawed in reduced oxygen packaging. 6 pieces of tuna were discarded. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed case of eggs not 6 inches from floor. Eggs were moved up to crate. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at front counter sink. Repeat Violation

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

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

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.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Vegetable Chopper on wall in kitchen. dish machine not sanitizing , triple sink will be used to sanitize dishes until repairs are made.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over produce in reach in cooler 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. Chicken, pork, fish dip in stand up unit not date marked

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

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

Basic - Kitchen Walls soiled with accumulated grease, food debris, and/or dust.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system and filters are soiled with grease. Shelving in kitchen near AC return are soiled with dust. Soda gun holsters at downstairs bar are soiled. Underneath Wood bar top above bottle Beer ice bin is soiled with mold like substance. Reach in beer keg gaskets are soiled .

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food , cooked chicken,pork not covered in reach in cooler in kitchen