SPICY AND JUICY CRAB

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris coolers.

Intermediate - Non-pitting surface rust on food-contact equipment. On clean dish shelving in ware washing area.

Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Cooks on cook line put hats on during inspection. Corrected On-Site

Basic - Food stored on floor. Employee removed clams from walk in freezer floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed knife from in between reach in cooler and prep table on cook line and placed it in three compartment sink. Corrective Action Taken

Basic - Insect control device installed over food preparation area. Employee removed bug zapper from on prep table with food in ware washing area. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Old labels stuck to food containers after cleaning. On clean dishes in ware washing area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked Chicken wings in reach in cooler. Operator removed. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No chlorine test kit.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. Can opener soiled. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator. Operator filled out and signed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In salt and tempura containers. Operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor in back kitchen area. Repeat Violation

Basic - Food stored on floor. Bag of rice on floor in dry storage. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On stove handle. Operator removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers gaskets at cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at cook line.

Basic - Single-service articles improperly stored. Cups at the bar in boxes on the floor. Operator removed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in back kitchen area. Wall by prep table Wall by hand washing sink in back dry storage area. Wall at three compartment sink.

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is currently active - From follow-up inspection 2025-04-09: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cooking equipment - From follow-up inspection 2025-04-09: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between fryers and knife in between prep table and cooler. Operator immediately removed Corrected On-Site - From follow-up inspection 2025-04-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Between fryers -Inside oven . Operator states they don't use - hood filters - From follow-up inspection 2025-04-09: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle. Manager cleaned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Medium green board

Basic - Equipment in poor repair. Gaskets on walk in cooler door.

Basic - Ice scoop handle in contact with ice. At bar. Manager stood up. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of table in back kitchen.

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sink next to cook line. Manager removed Repeat Violation - From follow-up inspection 2024-01-24: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. - From follow-up inspection 2024-01-24: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment - From follow-up inspection 2024-01-24: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Verified ownership with operator - From follow-up inspection 2024-01-24: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook - From follow-up inspection 2024-01-24: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-01-24: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-01-24: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to wrap cut tomatoes in make table on cook line. Manager discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on gun at bar. Manager cleaned nozzle Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided forms to snpcrab688@hotmail.com. Butter on cook line management waiting for someone to translate forms to fill in. Corrective Action Taken

Basic - Cardboard used to line nonfood-contact shelves. Lower table next to fryer. Staff discarded Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - In-use tongs stored on equipment door handle between uses. On the stove. Manager removed Corrected On-Site

Basic - Light not functioning. Hood.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower table on cook line

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bar and in back kitchen. Added cloth to bucket Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine test kit.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table cooler on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Boiled filters above fryers slight grease build up.

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

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - In-use knife/knives stored in cracks between pieces of equipment. In between make table. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Oven door. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tempura batter container.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both make table coolers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line.