L J SCHOONER'S

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed half pan buttermilk wash 70F for undetermined time.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half pan buttermilk wash 70F for undetermined time. See stop sale.

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. One available expired 03/01/26. No other available. Warning

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Eight rodent droppings observed in the following locations : One rodent dropping observed on right side third level storage shelf of down stairs dry storage room. Rodent dropping removed and area cleaned during the inspection. Seven rodent droppings observed in outdoor exterior electrical / utility room with single door access from the back deck. This room has no direct access to kitchen or dry storage areas. Four rodent droppings observed inside unused wall mounted electrical box. Three rodent droppings observed on top of the water heater. Rodent droppings removed during the inspection. Corrective Action Taken Admin Complaint - From follow-up inspection 2025-02-05: At time of the callback inspection No rodent droppings observed . Admin Complaint

Basic - - From initial inspection : Basic - Dead roach on premises. One dead roach observed on left side third shelf of down stairs dry storage room . Roach removed and area cleaned during the inspection. Corrective Action Taken Admin Complaint - From follow-up inspection 2025-02-05: Upon callback No dead roaches observed. Admin Complaint

Intermediate - Cook line cutting board stained. Kitchen make line

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, hood vents.

Intermediate - Handwash sink used for purposes other than handwashing. Observed lemon wedge in hand wash sink located behind oyster bar.

Intermediate - No soap provided at handwash sink, kitchen. Operator placed soap at sink during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled. Observed hand wash sink located at entrance of kitchen with accumulation of black mold-like substance.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment: - all months had tags not in chronological order by date sold. Kitchen manager arranged accordingly and gave corrective feedback to employee. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served: - five tags in August not dated.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - several months not in chronological order. Inspector explain to shucker proper procedures.

Basic - Employee with no beard guard/restraint while engaging in food preparation. - one employee in kitchen with a beard that is too long and no beard guard. Inspector explained guidance to Kitchen Manager.

Intermediate - Food-contact surface stained with food debris, mold-like substance. Make bar cutting board at cook line .

Basic - Drain cover missing. Floor drain at base of steps kitchen

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

Basic - Ice machine exterior soiled. Exterior off kitchen

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Single service portion cup used as feta cheese scoop Located in the cheese . Removed during the inspection Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Cook line make bar ( pasta )

Basic - Walk in cooler interior/shelves have accumulation of soil residues. Walk in cooler off kitchen

Basic - Waste line passing through ice machine or ice bin. Front bar

Basic - Water draining onto floor surface. Under dishwasher from disposal unit