OCEANS 305

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2025-05-13: Accumulation of lime scale on the inside of the dishmachine. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Prep room Warning - From follow-up inspection 2025-05-13: Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Warning - From follow-up inspection 2025-05-13: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in coole Time Extended

High Priority - Raw animal food, lobster stored over/not properly separated from ready-to-eat food Mac and cheese sauce

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

Intermediate - Handwash sink used for purposes other than handwashing. Cleaning supplies in handwash sink

Basic - Food stored on floor. Ice stored in the floor in walk-in freezer

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wall soiled with accumulated grease, food debris in dish room next to triple sink

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Thawed ROP Raw fish in unopened packaging

High Priority - Toxic substance/chemical improperly stored. bug spray stored above pizza screens Corrected On-Site

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

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

Basic - Bowl or other container with no handle used to dispense food. Side order cup in Parmesan cheese

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.

Basic - Equipment in poor repair. 2 Refrigeration units not working .

Basic - Ice bucket 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. Dishroom

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry @50 F chicken was double stacked. Chicken was put into cold holding unit to rapid cool. Corrective Action Taken

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Sponge , scrub pad wiping cloth in handwash sink on cookline .

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

Intermediate - No soap provided at handwash sink. Corrected On-Site Repeat Violation

Basic - Faucet/handle broken at triple sink .

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

Basic - Plumbing system in disrepair. Mop sink plastic tub is cracked and missing pieces .

Basic - Time/temperature control for safety food thawed in an improper manner.open air thawing of beef and lobster.

Intermediate - - From initial inspection : Intermediate - Can opener blade , Cutting boards on prep tables , Food-contact surface soiled with food debris, mold-like substance or slime. Repeat Violation - From follow-up inspection 2023-10-27: At call back inspection Can opener blade , Cutting boards on prep tables , Food-contact surface soiled with food debris, mold-like substance or slime. Repeat Violation Admin Complaint

Intermediate - - From initial inspection : Intermediate - Dish area Handwash sink not accessible for employee use at all times, blocked by silverware rack sitting on sink. Repeat Violation - From follow-up inspection 2023-10-27: Dish area Handwash sink not accessible for employee use at all times, blocked by silverware rack sitting on sink. Repeat Violation Hand wash sink is blocked by a stack of cooking oil in front of sink Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing.soap containers in hand wash sink - From follow-up inspection 2023-10-27: at callback inspection Handwash sink used for purposes other than handwashing, containers in hand wash sink in prep room Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-10-27: at callback inspection there is no proof of food handler training food handler employees that have been hired for 60 days or more . Mason, Admin Complaint

Intermediate - - From initial inspection : 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 - From follow-up inspection 2023-10-27: - 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. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink at dish room handwash sink - From follow-up inspection 2023-10-27: At callback inspection No soap provided at handwash sink at dish room handwash sink Admin Complaint

Basic - - From initial inspection : Basic - Blue Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-10-27: Blue Cutting board has cut marks and is no longer cleanable. At callback inspection the blue cutting boards is soiled and has deep cut marks and is still in use. Admin Complaint

Basic - - From initial inspection : Basic - Dish room Wall soiled with accumulated grease, food debris, and/or dust, above triple sink Repeat Violation - From follow-up inspection 2023-10-27: At callback inspection the wall in dishroom is soiled and paint is peeling from the walls . Admin Complaint

Basic - - From initial inspection : Basic - Food stored on floor.in walk-in freezer - From follow-up inspection 2023-10-27: Food stored on floor.in walk-in freezer Admin Complaint

Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2023-10-27: Interior of oven has accumulation of black substance/grease/food debris. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in prep room Repeat Violation - From follow-up inspection 2023-10-27: No sign posted in prep area at handwash sink Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets are soiled. - From follow-up inspection 2023-10-27: At callback inspection the gaskets on the walk-in cooler and freezer are soiled with wet mold like substance. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in the same container as raw beef. In stand up cooler

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

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 not accessible for employee use at all times. Covered with dish rack of silverware

Intermediate - Handwash sink used for purposes other than handwashing. On cookline

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 - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. BRANDON , MASON no proof of training

Basic - Accumulation of debris inside warewashing machine.

Basic - Bottom shelf of prep table is soiled with grease, food debris, rust . Reach in gaskets are soiled on stand up beverage air cooler

Basic - Containers of oil stored on floor in prep room

Basic - Dishroom Floor soiled/has accumulation of debris.

Basic - Dishroom Wall soiled with accumulated grease, food debris, and/or dust. Cookline wall

Basic - Handwash sink on cookline Faucet/handle missing at plumbing fixture.

Basic - In dish room the Floor area(s) covered with standing water

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

Basic - No handwashing sign provided at a hand sink used by food employees in prep room

Basic - Standing water in bottom of reach-in-cooler. In prep room

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

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2022-11-10: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Storing dishes on hand washing sink in dish room. Cookline handwash sink is used for dump sink - From follow-up inspection 2022-11-10: Storing dishes on hand washing sink in dish room. Cookline handwash sink is used for dump sink Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room area - From follow-up inspection 2022-11-10: - No paper towels or mechanical hand drying device provided at handwash sink. Dish room area Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Container with no handles in rice flour sugar - From follow-up inspection 2022-11-10: Bowl with no handle in flour , sugar container. Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - From follow-up inspection 2022-11-10: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In Dishroom - From follow-up inspection 2022-11-10: Floor area(s) covered with standing water. In Dishroom Time Extended

Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. - From follow-up inspection 2022-11-10: Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets are soiled. - From follow-up inspection 2022-11-10: Walk in cooler gaskets are soiled. Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. The front door and bar windows are open to environmental contamination. - From follow-up inspection 2022-11-10: Outer openings not protected during operation and vermin and/or environmental cross contamination present. The front door and bar windows are open to environmental contamination. Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish , beef, chicken calamari thawing in standing water. - From follow-up inspection 2022-11-10: Observed fish calamari thawing in standing water . Time Extended

Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. - From follow-up inspection 2021-09-16: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Time Extended - From follow-up inspection 2022-01-04: Needs chlorine test kit Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dish machine - From follow-up inspection 2021-09-16: - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dish machine Time Extended - From follow-up inspection 2022-01-04: no Chlorine test kit Time Extended

Basic - - From initial inspection : Basic - Food stored on floor in walk in freezer - From follow-up inspection 2021-09-16: Food stored on floor in walk in freezer Time Extended Corrected On-Site - From follow-up inspection 2022-01-04: Time Extended

Basic - - From initial inspection : Basic - Front door and Bar window Outer openings not protected during operation. Kitchen is not able to close up due to opening above wall. - From follow-up inspection 2021-09-16: At callback inspection The Front door and Bar window Outer openings not protected during operation. Kitchen is not able to close up due to opening above wall and doorway. When the restaurant and bar are open the kitchen is not closed of from the open air environment due to no door or window at pass thru into kitchen area. Time Extended - From follow-up inspection 2022-01-04: Front door and Bar window Outer openings not protected during operation. Kitchen is not able to close up due to opening above wall. - From follow-up inspection 2021-09-16: At callback inspection The Front door and Bar window Outer openings not protected during operation. Kitchen is not able to close up due to opening above wall and doorway. When the restaurant and bar are open the kitchen is not closed of from the open air environment due to no door or window at pass thru into kitchen area. The owner will install wall panels above the open area between kitchen and front door lobby area. Time Extended

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Containers stored in handwash sink in dish area Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly bag hanging over handwash sink

Basic - Food stored on floor. Oil jugs stored on floor

Basic - Hood filter missing from automatic fire suppression/exhaust system.

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

Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Front door and Bar window Outer openings not protected during operation. Kitchen is not able to close up due to opening above wall. - From follow-up inspection 2021-09-16: At callback inspection The Front door and Bar window Outer openings not protected during operation. Kitchen is not able to close up due to opening above wall and doorway. When the restaurant and bar are open the kitchen is not closed of from the open air environment due to no door or window at pass thru into kitchen area. Time Extended

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind triple sink