YUMMY CRAB JUICY SEAFOOD

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/kitchen.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop prep cooked cut sausage/cook line reach in cooler.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in freezers.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar container/back kitchen storage area.

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./several reach in chest freezers with ice build up/ Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw mussels stored over cooked crabs and boiled eggs/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./boiled eggs cold holding at 62F/cook line glass reach in cooler for less than 4 hours/iced/temperature rechecked at 41F/ Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information./one certificate missing employee's name.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ice buildup in reach-in chest freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in chest freezer gasket soiled. Ice machine exterior soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses./ Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator Eggs has been in the cooler from night before. Whole cooked eggs (54F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator Eggs has been in the cooler from night before. Whole cooked eggs (54F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled Cutting board on prep line soiled

Intermediate - Records/documents for required employee training do not contain all of the required information. Some certificates missing date of birth. Operator added date of birth. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at front counter. Operator labeled. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle on prep table next to bowl. Opetator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor under cook line equipment soiled. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave outside walk in cooler soiled. Operator cleaned microwave. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.reach in cooler gaskets on cook line soiled. Operator cleaned Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at cook line soiled. Operator cleaned Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryer on cook line soiled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken on top of corn in walk in freezer Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in hand washing sink.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at front counter with yellow liquid. Manager labeled bottle Repeat Violation

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. In flour container Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.Operator printed and posted. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor behind cooks line

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wipe cloth by cooks line Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over corn in walk in freezer. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times.Mop bucket blocking 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. Corn chowder on reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with clear substance front counter next to self serve area. Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. ice machine in back storage area.

Basic - Bowl or other container with no handle used to dispense food. in flour container in dry storage.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones and water bottles over prep table. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 68F in kitchen Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On white cutting board in kitchen Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Corn on cob, Red potatoes left at room temperature. Operator placed in walk-in freezer for quick chill

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jose Gonzalez

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 new employee

Intermediate - Records/documents for required employee training do not contain all of the required information.

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located next to bag n box rack. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at the time of inspection. Corrected On-Site

Basic - Food stored on floor. Bag of rice in dry storage area. (COS) Raw chicken in walk-in freezer. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located over ice machine in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine.

High Priority - Container of medicine improperly stored. Medicine stored on prep table in front of cooks line. Owner removed. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp and fish over unwashed lemons in walk in cooler. Operator rearranged. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw in shell oysters over cooked lobster tails in tall refrigerator on cooks line. Operator rearranged. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled container (identified by staff as table cleaner) next to cabinet with soda machine. Employee labeled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured at bag in box staton. Repeat Violation

Basic - Ceiling/ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Red and green board at 3 compartment sink area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee items stored on prep table at pass through from cooks line. Owner removed. Corrected On-Site

Basic - Ice buildup in reach-in chest freezer next to cooks line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between sinks next to 3 compartment sink. Corrected On-Site

Basic - Single-service articles improperly stored. Soufflé cup lids on floor at cash register.

Basic - Stored food not covered. Opened bags of rice left open in rear storage area. Owner covered. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor at cooks line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Oysters 47° in make table less than 4 hrs, operator took to freezer to chill.

Intermediate - Handwash sink used for purposes other than handwashing. Tub in hand washing sink by make table. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by triple sink. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. By bag in box soda rack.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked corn, cooked potatoes and cooked crayfish in upright cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Large pans stored on hand washing sink in back of kitchen. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Lowboy cooler door handles.

Basic - Equipment in poor repair. Torn gasket on lowboy cooler doors.

Basic - Food stored on floor. Bags of ice on floor in walk in freezer. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In large chest freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on lowboy cooler doors.

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

Basic - Working containers of food removed from original container not identified by common name. Bulk flour not labeled. Corrected On-Site