FISH ON

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line salad make bar - tuna dip 56, cheese 55, cut lettuce 51, fresh mozzarella 59, Bread pudding 51F Greater than 4 hrs / Items held on bar overnight. Prob Thermometer calibrated with operator. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line salad make bar - tuna dip 56, cheese 55, cut lettuce 51, fresh mozzarella 59, Bread pudding 51F Greater than 4 hrs / Items held on bar overnight. Repeat Violation Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Line salad make bar - ambient 50F and above. Repeat Violation

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. Warning - From follow-up inspection 2025-05-09: At time of callback no food handling employee training in place. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line salad cooler - tomatoes 58, feta 61, tuna dip 51, salad mix 68F ( per chef less than 2 hrs. ) Items iced during the inspection to facilitate rapid cooling. Walk in cooler #1 - salad mix 49F moved to second cooler. Corrective Action Taken Repeat Violation Warning

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. Warning

Basic - Cardboard used to line food-contact surfaces at fry station.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in these units until repaired. #1 walk in cooler ( interior) 47F ambient Salad station make bar - ambient temperature greater than 50F Repeat Violation

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

Basic - Open dumpster lid.

Basic - Unnecessary items/unused equipment on the premises. Cook line Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Line make bar #1 - cut / diced tomatoes 48, lettuce 48, tuna dip 48, feta cheese 49, raw chicken 52F all over 4 hrs. Prob thermometer calibrated with operator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar #1 - cut / diced tomatoes 48, lettuce 48, tuna dip 48, feta cheese 49, raw chicken 52F - all over 4 hrs. , Prob thermometer calibrated with operator. See stop sale Warning

Intermediate - Handwash sink used for purposes other than handwashing. Cook line hand wash sinks used for storage of utensils. Utensils removed during the 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. Cheese grits in walk in cooler 72 hrs per chef

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make bar #1 ( closest to ware wash area )

Basic - Floor soiled/ with accumulation of debris. Cook line - under make bars and storage shelves.

Basic - Multiple cook line storage shelves observed with rust that has pitted the surface. Storing food contact items.

Basic - Unnecessary items/unused equipment stored on cook-line in close proximity to food and food contact surfaces. ( adjacent to ware wash area ) Possible contamination and nesting risk Repeat Violation Warning

Basic - Water leaking from drain line at hand wash sink located at cook line triple sink . Drain pipe disconnected and in disrepair. Warning

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. Warning - From follow-up inspection 2023-10-30: No employee training available at time of the callback inspection. 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. 0 ppm chlorine Corrected during the inspection 100 ppm chlorine Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Saute station make bar- fish 55/53/51/59F , crab cakes 59, Beef patties59F - per operator less than 4 hrs. Items iced and moved into walk in cooler during the inspection to facilitate rapid cooling. Corrected On-Site Repeat Violation Warning

Intermediate - Food-contact surface soiled with hard crusty food debris. Make line slicer Slicer cleaned during the 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. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Saute station make bar not maintaining TCS food at or below 41F Ambient temperature at time of the inspection 50F + Repeat Violation

Basic - Reach-in cooler and freezer interior/shelves and bottoms have accumulation of soil residues. Cook line make bars / 2 door upright at fry station. #8 make bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line - pantry make bar - tomato salsa 56, feta 61F less than 4 hrs. Food moved to walk in cooler during the inspection for rapid cooling. Corrective Action Taken

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line pantry make bar not maintaining TCS foods at or below 41F

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line Knives removed during the inspection. Corrected On-Site