CALUSA RESTAURANT - BAKER'S CAY RESORT KEY LARGO

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed a coffee station was added to this license. This tropical cafe is located at the main lobby and it is serving TCS food . They have a small truck with not hand wash sink serving coffees and 2 tables, one with a hot box serving empanadas and a reach in cooler with fruit salad and yogurt. Operator needs to add this location to plans review.. Warning - From follow-up inspection 2026-04-09: Time Extended - From follow-up inspection 2026-06-12: At the time of the inspection plans are not summited to plan review. Admin Complaint

High Priority - Stop Sale issued due to food originating from an unapproved source. No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed oysters without tag inside walk in cooler. Operator segregate to discard. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled throughout kitchen area. Repeat Violation

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed oysters without tag inside walk in cooler. Operator segregate to discard. Corrective Action Taken

Basic - Ceiling tile missing. Observed 2 missing ceiling tiles over mop sink area.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from hot water line under hand sink at washing area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Canadian bacon (49F - Cold Holding); cut tomatoes 48 ( - Cold Holding) on unit at cook line, as per employee less than 1 hour, employee add ice to container during inspection. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on clams and oyster tags. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, operator moved can opener to dishwasher area. Corrective Action Taken Repeat Violation

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. Observed next to cook line, employee restocked during inspection. 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 brisket not date marked, as per chef brisket was cooked 04/14. Chef dated during inspection. 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 raw tuna packages still on ROP on shelves at walk in cooler, Chef cut packages during inspection. Corrected On-Site Repeat Violation

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed inside hot holding unit at kitchen area, operator removed during inspection l Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on preparation table at kitchen area, operator removed during inspection. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed under shelves at expo area.

Basic - In-use utensil not used with moist food stored in running water. Observed at cook line, operator turned on water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line, operator stored properly. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by waffle station at kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked mushroom not date inside walk in cooler, as per Manager from previous day. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets stored not inverted next to ice machine.

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 raw tuna still on ROP packages in walk in cooler. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on cutting board by toaster at kitchen area. Corrected On-Site

Basic - Food stored on floor. Observed food cases stored on walk in freezer floor, as per Manager shipment was received this morning.

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

Basic - In-use wet wiping cloth/towel used under cutting board. Observed under white cutting board at cook line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on unit at cook line.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked farro dated on the 04/27/2024 inside walk in cooler, Manager discarded. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked farro dated on the 04/27/2024 inside walk in cooler, Manager discarded.

Basic - In-use ice scoop stored on soiled surface between uses. Observed soiled interior ice scoop holder. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 100ppm); Triple Sink (Quaternary 300ppm) 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 garlic base dated on 10/26 inside walk in cooler. Manager discarded during inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed in same container all tag labels.

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

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 soiled white cutting board at cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed detergent bottle and sponge inside HWS next to 3 containers sink. Employee removed during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next t0 slicer machine near walk cooler door entrance, Manager restocked during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

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 packages at walk in cooler. Manager removed during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table, Manager moved during inspection. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in preparation table at pantry area.

Basic - Standing water in bottom of reach-in-cooler. Observed at the bar area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table at pantry area, also at the cook line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook at the cold station put on gloves without cleaning the hands first.

High Priority - Reduced oxygen packaged food label lacking use by date. Observed short rib vacuum, packed without the date and time . Per operator they use the vacuum package food in less than 48hours.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook touch a black marker pen and a tape, return to work , without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the hot kitchen reach in cooler cheese (49F - Cold Holding). Per operator less than three hours.food will be put over ice.

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

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

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

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. Observed the final rinse thermometer at 177.6F

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

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/

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on cook at the cold station

Basic - Food not stored at least 6 inches off of the floor. Observed in the walk in cooler next to the dry storage area a box of pork stored on the floor. Repeat Violation

Basic - Ice buildup in reach-in cooler Observed ice build up in the hot kitchen reach in cooler near the stove. Observed ice build up in the walk in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease build up in the southbend oven

Basic - No container installed for catching grease from hood drip tray. Observed drip tray missing over the hood of the fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the fan cover of the vegetable and herbs walk in cooler soiled.

Basic - Single-service articles improperly stored. Observed box with 12 onz cups stored on the floor of the storage area.

Basic - Soiled dry wiping cloth in use. At the hot kitchen area

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at the hot kitchen reach in cooler.

Basic - Stored food not covered. Observed potatoes and cilantro in the walk in cooler not covered. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by garbage can. Garbage can was moved. Corrected On-Site

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

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the water filters do not showing the day that were changed.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water next to ice machine.

Basic - Food stored on floor. Observed a pickle container stored on walk-in cooler floor.

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

Basic - Standing water in bottom of reach-in-cooler at preparation area.

Basic - Stored food not covered. Observed cheese sauce not covered at walk in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from the three compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cook line pooled eggs (59 F - Cold Holding). Employee put eggs into a deeper pan of ice to cover pooled eggs. Corrective Action Taken Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board on prep table on cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed pan in hand sink at bar. Pan was removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at dispenser at hand wash sink next to three compartment sink. Paper was provided. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled interior wall of ice machine. Ice machine was. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gasket on prep table reach in cooler by hand sink. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed case of bread on floor of walk in freezer. Case of bread was removed from floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in rice and flour. Handle was removed from rice and flour. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled oven on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on reach in cooler by hand sink on cook line.

Basic - Standing water in bottom of reach-in-cooler by hand sink on cook line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed salt and flour container not labeled. Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in soiled water on top of grill. Water was changed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at end of cookline sliced ham (49°F - Cold Holding) Ham was out less than hour for an order was moved to different unit. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board next to sink across from stove.

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage in front of Hand wash sink next to three compartment sink. Garbage was removed. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Tank was secured. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket on floor. Bucket was removed from floor.Corrected On-Site Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in ice cream freezer.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed torn gasket on reach in cooler by tea station.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of ice cream cooler. Observed soiled interior of draw on cook line.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in cooler next to steam table.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind spray nozzle sink by dishwasher.

Basic - Water leaking from pipe and/or faucet/handle. Observed leak on valve on washer machine.

Basic - Working containers of food removed from original container not identified by common name. Observed four and sugar container not labeled in storage room. Containers were labeled. Corrected On-Site