SHUCKERS

High Priority - Live, small flying insects found. Observed 1 live flying insect on cook line close to dish area. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In stand up reach in cooler on cook line closer to dish area, pan of salsa date marked for 4/23. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom reach in cooler drawer next to fryers, raw chicken, raw calamari (50F-51F - Cold Holding). Operator stated items were put into cooler approximately 2 hours prior. Operator had employee put ice on items. Rechecked 30 mins later temperature at 42F-44F. Also, interior stand up reach in cooler on cook line closer to dish area, mashed potato (50F - Cold Holding); rice (56F - Hot Holding); green beans (58F - Cold Holding). Operator stated employee had pans of food sitting out about 1 hour earlier while heating things up. Operator had them ice items and made shut they keep door shut for awhile. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line, grits (112F - Hot Holding). Operator stated grits were cooked 30 minutes prior and had employee return to stove t bring up temperature. Retemped at 166F. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At expo, Sanitizer Bucket (Quaternary 500+ppm). Operator added more water to bucket and rechecked at 200ppm. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer of reach in cooler next to fryers showing 1F, actual air temperature 61F. Operator called someone to come out and look at it. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of tea nozzles at server station have brown residue build up. Also, ice wands used to cool items soiled in floor of walk-in freezer. Operator moved off floor and bought to dish to wash. Corrective Action Taken Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink, sanitizer buckets and/or dishmachine. Operator has chlorine test strips when they use quaternary in three compartment sink and sanitizer buckets. Operator stated she will order right ones. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in prep building out back door of kitchen. Operator stocked paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at handwash sink at interior bar. Employee restocked soap. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine near dish area soiled with mold-like substance. Operator began to clean. Also, interior of ice machine at interior bar soiled with mold-like substance. Operator had employee begin to clean. Corrective Action Taken Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Build up of lime scale interior of dish machine.

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food and grease build up. Also, floor under server station soiled with debris.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of oven on cook line. Employee removed tongs. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment soiled/torn. Also, hood filters above cook line soiled with grease. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior fan covers of stand up reach in cooler at end of cook line and flip top reach in cooler on cook line across from fryers soiled with build up.

Basic - Wiping cloth sanitizing solution stored on the floor. On cook line sanitizer bucket on floor. Operator moved to shelf. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line touched soiled surface door knob, and also clothing without washing hands or changing gloves.

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed 5 eggs in walk in cooler, operator stated that they were not eggs that are received in normal shipment, operator disposed of eggs. Corrective Action Taken

High Priority - Live, small flying insects found Observed 10 small flying insects under triple single in kitchen area. 4 small flying insects under ice machine 3 small flying insects under sink in bar area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over ready to eat produce on cook line, operator moved items. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready whipping cream date marked for 11/13 in reach in cooler in kitchen area. Operator disposed of item. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer in sanitizer bucket turned strip past color concentration chart. Operator diluted sanitizer re tested at 400ppm Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained with food residue.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee poor sanitizer bucket water into handwashing sink.

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. No consumer advisory for raw / undercooked oysters. Operator was given a consumer advisory for oysters and it was posted. 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. In reach in cooler on cook line, crab, wings, and shrimp all prepared onsite and ready to eat with no Date Mark, operator placed a date mark on them for Monday. * Corrected On-Site** Corrected On-Site

Intermediate - Well water testing report/documentation is not available upon request. Last well water report from 09/2024. Reaching out to receive updated report. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in wait station has mold like substance on it.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on cook line not in use not protected or inverted. Operator inverted bowls. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal ice cream in reach in freezer at beginning of cook line. Operator relocated ice cream. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shirt on canned goods in storage shed. Operator removed shirt. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal pans on clean dish rack in ware wash area.

Basic - Equipment in poor repair. Observed ice build up in walk in freezer. Multiple gaskets on reach on reach in coolers in kitchen area torn.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven handle, operator removed the tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled with grease residue.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour bin in kitchen not labeled. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawers below grill area on cook line, tuna, shrimp, fish, sausage and cooked potatoes 50F. All items placed into service approximately 2.75 hours prior and drawers were constantly opened during lunch. Drawers kept closed to cool items. In sheet pan near pass through window, containers of sour cream 74F. Sour cream placed out approximately 2.75 hours prior. Sour cream moved to reach in cooler to cool. Corrective Action Taken Warning - From follow-up inspection 2024-10-29: In cooler drawers below grill on cook line, tuna, fish, beef burgers, and sausage 52F. Items placed in cooler approximately 30 minutes prior. Items moved to another reach in cooler to cool. Person in Charge states cooler drawers not functioning correctly and maintenance is on site to repair. Admin Complaint Corrective Action Taken

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. All training records were destroyed during flooding of manager office. Warning - From follow-up inspection 2024-10-29: Training records still not available. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In outdoor walk in cooler, large pan of chicken and dumplings 74F. Chicken and dumplings began cooling approximately 5.5 hours prior. Chicken and dumplings discarded. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In outdoor walk in cooler, large pan of chicken and dumplings 74F. Chicken and dumplings began cooling approximately 5.5 hours prior. Chicken and dumplings discarded. See stop sale.

High Priority - Dented/rusted cans present. See stop sale. In outdoor dry storage area, one (1) dented can of corn and one (1) dented can of cream of chicken soup.

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. Employee on cook line touched inside of trash can on cook line and immediately handled package of lettuce without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal purse with gloved hands on cook line and immediately handled clean sheet pans for food prep without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In outdoor walk in cooler, pan of spinach dip prepared thirteen (13) days prior. Spinach dip discarded.

High Priority - Stop Sale issued due to adulteration of food product. 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. In outdoor walk in cooler, seven (7) packages of gator meat (classified as fish) have been thawed in sealed packaging. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawers below grill area on cook line, tuna, shrimp, fish, sausage and cooked potatoes 50F. All items placed into service approximately 2.75 hours prior and drawers were constantly opened during lunch. Drawers kept closed to cool items. In sheet pan near pass through window, containers of sour cream 74F. Sour cream placed out approximately 2.75 hours prior. Sour cream moved to reach in cooler to cool. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On pass through line, hit hold french fries 125F. French fries voluntarily discarded. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet near outdoor walk in cooler where black hose is attached.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee on cook line washed hands in triple sink. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink near ice machine in kitchen as evidenced by ice inside sink. 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/ No certified food manager with seven (7) employees working. Certified food manager arrived during inspection. Corrected On-Site

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. All training records were destroyed during flooding of manager office. Warning

Basic - Cardboard used to line nonfood-contact shelves. Multiple shelves in outdoor dry food storage area. Cardboard removed. Corrected On-Site

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. In outdoor walk in cooler, seven (7) packages of gator meat (classified as fish) have been thawed in sealed packaging. See stop sale.

Basic - Food stored on floor. Containers of oil and mayonnaise on floor in outside dry storage room. Items moved and stored correctly. Corrected On-Site

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Outside walk in freezer. Walk in freezer will be detailed this evening. Corrective Action Taken

Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. In outdoor enclosed prep area, raw pork chops thawing at room temperature. Pork moved to walk in cooler to thaw. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Both outdoor walk in coolers.

Basic - Walk-in cooler/freezer/dry storage shelves with rust that has pitted the surface. Multiple shelves in multiple food storage areas.

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. 0 ppms primed Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grits 50f in reach in cooler, states door opened Corrective Action Taken

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. Milk in reach in. Labeled Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottle, with pink substance, labeled Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board, moved Corrected On-Site

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags in container in walk in cooler in rear walk in cooler Warning

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. Milk in reach in cooler next to salad station Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. soda gun near ice machine at bar Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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/ 10 employees available on shift Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handsink near small ice machine, batteries provided Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line wearing a watch Warning

Basic - In-use tongs stored on equipment door handle between uses. On oven I'm rear near back corner Warning

Basic - Open dumpster lid. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open Gatorade in reach in cooler near salad station Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Servers placed on gloves to make bowls of rice for gumbo or grab hush puppies but no handwash Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies in kitchen on cord above steam table 2 in bar area Multiple flies in dinning room approximately 6 Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over orange sauce in stand up cooler next to salad cooler. Oysters over raw onion, moved Corrected On-Site Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. 8 tags in oyster room no dates Warning

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Container in cooler no tag to go along with oysters Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gun soda Warning

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/ 8 employees on shift

Intermediate - No soap provided at handwash sink. At bar. Provided

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light build up on black deflector Warning

Basic - Bowl or other container with no handle used to dispense food. Employee used white claw bucket to scoop ice from ice machine Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Hoods soiled Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal book bag on prep area near line, moved Keys over prep area where try's of oysters where panned Corrected On-Site Warning

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. 2 door cooler in oyster room Warning

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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. From plans, ice machine and Handsink for outside, removed. Outside cooler added and additional building being added - From follow-up inspection 2021-08-10: Establishment underwent a full remodel to the kitchen needs time to updated Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Metal pans - From follow-up inspection 2021-08-10: Still needs attention Time Extended