CRAB TRAP @ BOARDWALK

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over remoulade in walk-in cooler. Manager moved eggs during inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tag for oysters on hand at bar marked for previous days date of 5-25-26.

Basic - Condensation or other drainage not disposed of according to law. Water dripping from ceiling by office.

Basic - Gaps under neath and between downstairs double doors to kitchen.

Basic - Hole in or other damage to wall. Column in disrepair by downstairs hand wash sink.

Basic - Standing water in bottom of fry station and expo reach-in-coolers.

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide/helium tanks in dry storage on first floor not secured. Operator secured tanks during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in first floor prep area have dust/debris buildup.

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw frozen fish held frozen conducted onsite No HACCP in place. Template provided to operator during the inspection. Warning - From follow-up inspection 2025-04-25: At time of the callback Operator working with OPQ to develop an applicable HACCP plan. New template provided to operator. 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. No chlorine reading on inspector or establishments test strips for Dish- machine. Establishment switched to triple sink for sanitizing dishware. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over dish machine area soiled. Vent at entryway to downstairs prep kitchen has accumulated dust.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on condenser line in walk in freezer. No contamination with food items observed. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop handle in ice at bar area. Employee corrected ice scoop storage during inspection. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Upon inspection observed large pan of Dungeness crab with ice build up from leaking water under condenser in walk in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 131f in upright warmer across from cook line less than 1 hour. Operator removed from warmer to reheat to proper temperature. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups stacked with moisture in between at wait station area.

Basic - Floor area(s) covered with standing water. Outside walk in cooler upstairs and by hand washing sink across from salad prep cooler.

Basic - Ice buildup in reach-in cooler and walk in freezer. Reach in cooler left side of cook line and downstairs walk in freezer. Repeat Violation

Basic - Floor area(s) covered with standing water. Upon inspection observed standing water in wait station area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection observed shrimp at 47f top holding area of reach in cooler left side of cook line. Operator placed ice on top of shrimp to bring temperature out of danger zone. Corrective Action Taken Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Upon inspection observed oyster tags with some of tags missing last date served.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed small ceramic bowl resting in large rice container across from cook line bottom shelf. Operator removed bowl during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease or dust. Upon inspection observed multiple areas over cook line with dust build up. Air vents in area by steamers other reach in coolers/freezers. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed cell phone charging on server side of cook line on top of table next to reach in cooler. Repeat Violation

Basic - Floor area(s) covered with standing water. Left side of cook line area in kitchen. Operator dried up area during inspection. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. By salad bar prep line.

Basic - Ice buildup in reach-in freezer. Salad prep reach in cooler. Reach in freezer by cook line.

Basic - In-use tongs stored on equipment door handle between uses. Upon inspection observed tongs on oven handle on cook line. Operator corrected storage during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Across from salad prep area in kitchen. Operator was provided sign and posted during inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Upon inspection observed water dripping down from ice build up inside upright reach in cooler by steamer in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler left side of fryer- flounder 46f. Operator placed ice on top and second temperature taken 43f 30 minutes later. 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. Gumbo 126f on steam table across from salad prep. Operator removed to reheat to 165f within 2 hours. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Upon inspection observed spray bottle with degreaser (per operator) unlabeled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line air vent and ceiling/ light fixture in walk in cooler with dust present.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Upon inspection observed coffee beverage container stored next to clean dishes on prep table left side of reach in cooler by cook line. Operator removed employee drink during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on bottom shelf left side of cook line. Operator removed back pack during inspection.

Basic - Floor area(s) covered with standing water. Multiple areas in kitchen with standing water present.

Basic - Light shield damaged/in disrepair. Walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Second cook line equipment with food debris present.

Basic - Standing water in bottom of reach-in-cooler. Salad prep cooler bottom shelf inside with standing water present.