SNOOKS BAYSIDE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed French toast mix (59F - Cold Holding) next to flat grill at cook line, as per operator less than 2 hours. Operator add more ice into container. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gravy (97F - Hot Holding) at cook line, as per operator less than 2 hours. Operator proceed to reheat. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed conch fritters mix opened container not date marked inside reach in cooler at cook line, as per operator over 24 hours. Operator dated 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 pasta not date marked inside reach in cooler at cook line, as per operator over 24 hours. Operator dated during inspection. Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle inside reach in cooler at cook line, operator removed during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves on standing units by dishwashing area. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw lobster tails (frozen) in standing water on 3 compartment sink at kitchen area, operator removed raw lobster tails and stored in reach in cooler during inspection. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw lobster (48F - Cold Holding) on reach in cooler top, as per employee less than 1 hour, employee moved half of the container to reach in cooler interior. Also observed raw mahi filets (74F - Cold Holding) inside 3 compartment sink at kitchen area, employee moved fillets to reach in cooler. Corrective Action Taken - From follow-up inspection 2025-07-17: Also observed raw mahi filets (54F - Cold Holding) raw lobster (47F -Cold Holding) shrimp salad (48F Cold Holding) breaded fish (49F -Cold Holding)on reach in cooler , as per operator less than 2 hours, food was removed from unit during call back inspection. Admin Complaint

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Observed on ice machine at dishwashing area, employee removed during inspection. - From follow-up inspection 2025-07-17: Still observed, employee removed during inspection. Corrected On-Site

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. - From follow-up inspection 2025-07-17: Still observed, employee removed during inspection. Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line. Repeat Violation - From follow-up inspection 2025-07-17: Still observed. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line. - From follow-up inspection 2025-07-17: Still observed. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-01-13: 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 units at cook line. - From follow-up inspection 2025-01-13: Still observed. Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Observed screen door keeping open at kitchen. Corrected On-Site - From follow-up inspection 2025-01-13: Still observed. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind dishwasher machine. - From follow-up inspection 2025-01-13: Still observed Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at cook line. - From follow-up inspection 2025-01-13: Still observed. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coconut shrimp (48F - Cold Holding); breaded fish (47F - Cold Holding) on unit at cook line. As per employee less than 1 hour, employee closedown lid during inspection. Corrective Action Taken

Intermediate - Ambient air thermometer provides a temperature range, but no specific temperature. Observed in unit at cook line by door entrance.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at dishwasher area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp salad not date marked inside reach in cooler by dishwasher area. As per chef over 24 hours. Corrected On-Site

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

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice bucket/shovel stored on floor between uses. Observed at bar area. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed by dishwasher area. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed on unit at cook line by the door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit by dishwasher area. Repeat Violation

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

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 chlorine at 0ppm. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored above cooked pasta in reach in cooler at preparation area. Employee stored properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line. Observed soiled can opener blade at preparation area. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta container. Not date marked, as per employee over 24 hours, employee dated during inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets 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 tuna packets inside reach in cooler at preparation area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed lemons and orange container stored on floor at main bar, employee stored properly during inspection. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Ice scoop handle in contact with ice. Observed at the main bar, employee stored properly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.

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

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed inside reach in cooler at preparation area. Employee discarded. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line,

Basic - Working containers of food removed from original container not identified by common name. Observed almond container not identified with common name at cook line.

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).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw lobster (48F - Cold Holding) at cook line. cooked rice (51F - Cold Holding) at walk in cooler. As per employee less than 4 hours, employee moved to freezer to cooler down. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup of the day (123F - Hot Holding)as per employee less than 4 hours at the cook line, employee proceeded to reheat. soup of the day (176F - Reheating) Corrected On-Site

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. Provided form during inspection.

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

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 6 tuna packages thawed already in 2 doors unit near dishwasher machine. Employee discarded at the time of the inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag next to clean cups at the bar area.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Ice scoop handle in contact with ice. Observed at the bar area, employee removed during inspection. Corrected On-Site

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

Basic - Single-service articles improperly stored. Observed clean jars stored not inverted in rack near dishwasher machine, Manager stored correctly.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tuna nachos not identified that contain raw tuna. Warning - From follow-up inspection 2022-09-02: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tuna nachos not identified that contain raw tuna. Time Extended

Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2022-09-02: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water next to ice machines. Warning - From follow-up inspection 2022-09-02: Floor area(s) covered with standing water next to ice machines. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers with food at reach in cooler located at dishwasher area. Warning - From follow-up inspection 2022-09-02: Old labels stuck to food containers after cleaning. Observed old labels on containers with food at reach in cooler located at dishwasher area Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues those located at dishwasher area. Warning - From follow-up inspection 2022-09-02: Reach-in cooler interior/shelves have accumulation of soil residues those located at dishwasher area. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dishwasher machine, and preparation table kitchen area. Warning - From follow-up inspection 2022-09-02: Wall soiled with accumulated grease, food debris, and/or dust behind dishwasher machine, and preparation table kitchen area. Time Extended