THE OCEANAIRE SEAFOOD ROOM

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna stored over butter/protein walk in cooler/ Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./home made chimichurri sauce with fresh garlic and oil holding at 60F/less than 2 hours/iced immediately/rechecked 47F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./clarified butter hot holding at 119F/less than 4 hours/reheating to 195F/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles soiled/bar.

Intermediate - Handwash sink not accessible for employee use at all times./empty box blocking hand sink outside protein walk in cooler/unable to wash hands/ Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./protein walk in cooler hand sink. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice and whipped butter at wait station. Form provided to chef.

Intermediate - Some oyster tags not marked with last date served.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drink on cook line prep table and wait station table. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

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

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed zucchini stored over clam chowder soup/walk in cooler/ Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry./mop sink/ Corrected On-Site

Basic - Wiping cloth/towel used under cutting board. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked rice/sushi reach in cooler. Raw tuna stored over salad mix/walk in cooler/ Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times./empty boxes blocking hand sink/outside walk in cooler/ Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./hand sink inside protein walk in cooler/ Corrected On-Site

Basic - Employee beverage container on a food preparation table/cook line prep table/removed immediately/ Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - In-use wet wiping cloth/towel used under blue cutting board./cook line/ Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over cooked octopus, walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./blue cheese butter ball cold holding at 49F, less than 1 hour/iced/rechecked 41F. Butter cup holding at 51F/time as public health control recommended, form provided to manager. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board at cook line soiled both sides.

Intermediate - Handwash sink not accessible for employee use at all times./empty boxes blocking hand sink outside walk in cooler/ Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable./brown cutting board at wait station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drinks on shelf over reach in cooler. Open drinks on shelf over butter cups, wait station/ Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting./ Repeat Violation

Basic - In-use utensil stored in sanitizer between uses./cook line/ Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board./wait station/removed immediately/ Corrected On-Site

Basic - Light not functioning. One light out/main cook line. One light out/prep kitchen cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side grill with grease build up. Prep kitchen hood filters soiled. Cook line oven exterior soiled. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust./walk in cooler (protein and fish) wall soiled. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar, bread crumbs and flour containers not labeled/prep kitchen side/ Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shrimp, raw scallops stored over ready to eat asparagus/cook line reach in cooler/ Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. House dressing /(contain cooked eggs)47F, Sliced tomatoes 46F, home made blue cheese dressing 47F, home made cheesecake 55F, all less than 4 hours/moved to walk in cooler for temperature recovery/rechecked house dressing 41F, tomatoes 41F, blue cheese 41F, cheesecake 38F/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line flat grill.

Intermediate - Handwash sink used for purposes other than handwashing./bar hand sink used to store containers/ Corrected On-Site

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

Intermediate - No soap provided at handwash sink./bar hand sink/ 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./clam chowder soup and butter milk mix in walk in cooler.

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./one employee certificate expired, Jason.

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid bottle/bar. Clear chemical bottle/hanging on dish area hand sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee jacket stored with cleaned mixer on storage rack/ Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./employee wearing a watch while cutting fruits, wait station. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./stove on cook line and side kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./seafood and meat walk in cooler.

Basic - Working containers of food removed from original container not identified by common name./sugar, flour and bread crumbs containers.

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./chlorine 0ppm, bar/rechecked 50ppm/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./seared tuna stored over cheesecake/walk in cooler/ Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack./cleaned containers on dirty rack/storage rack outside walk in cooler.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Light not functioning./one light bulb out.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./butter sauce 120F, less than 4 hours/manager will use time as public health control/form provided.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cutting board soiled, white cutting board at wait station and cook line.

Intermediate - Oysters tag removed from original container prior to container being emptied./one bucket of raw oyster with no tag inside.

Intermediate - Spray bottle containing toxic substance not labeled./blue liquid spray bottle not labeled. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag on food shelf/wait station/ Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed one cook wearing a watch while preparing food. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./75F/ Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Back panel behind the grill. Left side of the grill.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Reach-in cooler interior has accumulation of soil residues./standing water in reach in cooler/ Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish area. Behind cook line grill.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/rechecked 200ppm, salad prep area/ Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Salad prep area. Front bar./ Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./creamed corn 60F, less than 4 hours per chef, discard by chef immediately. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./several white cutting boards in kitchen soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./meat and seafood walk in cooler hand sink/ Corrected On-Site

Intermediate - Oyster tags not marked with last date served.

Intermediate - Spray bottle containing toxic substance not labeled./two chemical spray bottles not labeled/dish washing area hand sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employees wearing a watch while preparation food.

Basic - Employee with no beard guard/restraint while engaging in food preparation./several kitchen employees.

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack/outside walk in cooler. Repeat Violation

Basic - Food stored on floor./case of lemon and pickles stored on walk in cooler floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./77F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust/meat and seafood walk in cooler hand sink paper dispenser exterior soiled with mold like substances. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation./purple onions not washed before preparation.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cook line reach in cooler with excessive water at bottom.

Basic - Wiping cloth sanitizing solution stored on the floor./salad station/ Corrected On-Site

Intermediate - Clams/mussels tag removed from original container prior to container being emptied.

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./buttermilk, walk in cooler not date marked.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen entrance.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove on cook line soiled with food debris. Cook line cold drawer exterior/top soiled with grease. Paper towel dispenser soiled/inside seafood prep walk in cooler.

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name./flour, sugar bins not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored over pasteurized eggs in walk in cooler. Corrected On-Site

High Priority - Two live, small flying insects at back storage area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Small white cutting boards in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Side of stove has a residue build up in kitchen.Dust. build under hood filters by the hood suppression system.

Basic - Wall soiled with accumulated debris by dessert station.Build up of black substance by handwash sink caulking in kitchen and seafood walk in cooler and dishwashing area caulking has a residue build up.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shells stored next to pasteurized eggs in walk in cooler. Corrected On-Site

High Priority - Two lives small flying insects at bar area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White cutting boards throughout the establishment.Mixer head is soiled in kitchen.Can opener is soiled in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing.Alcohol bottles stored in handwash sink at the bar area. 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 cake in reach in cooler. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Clean dishes stored in dirty container.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Filters in kitchen are soiled.Gaskets are soiled throughout the establishment.Wipe down all equipment in kitchen.Inside build up grease inside in fryer cabinets.

Basic - Reach-in cooler interior have accumulation of soil residues.Bar area and in prep area.