50 OCEAN

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...set up 3 compartment sink to sanitize utensils. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw sausage with bread contacting each other in tall reach in cooler at kitchen. Raw beef above sauce , cheese at walk in cooler . Employee properly stored. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 64F stored in double container in reach cooler at kitchen. Food not prepped or portioned today , food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 64F stored in double container in reach cooler at kitchen. Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Employee discarded food. Corrective Action Taken

Intermediate - Establishment not maintaining mussel tags for 90 days. Missing April.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee removed food cleaned Corrected On-Site

Intermediate - No soap provided at handwash sink by the Dishmachine. Employee provided Corrected On-Site

Intermediate - mussel tags not marked with last date served...missing date marked on June

High Priority - Non-food grade paper/paper towel used as liner for food container in orzo in reach in cooler . Chef removed paper towel . Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw beef above shrimp, fish in reach in drawer at kitchen. Chef properly stored Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fish dip 47F, cheese 46F in bottom shelf at tall reach in cooler at expo line by the kitchen. Food not prepped or portion today , food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fish dip 47F, cheese 46F in bottom shelf at tall reach in cooler at expo line by the kitchen. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Chef discarded food. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/...David J Taibi issue date 12/04/2018 by National Registry

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....roasted potatoes 45-46F in reach in drawer , per chef food was cooked last night . Stop sale issue . Chef discarded food. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....roasted potatoes 45-46F in reach in drawer , per chef food was cooked last night .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...octopus 44F, raw chicken 44F in reach in bottom drawer at kitchen, food not prepped or portion today , food being held less than 4 hours , chef covered food with ice and temperature down at 41F during inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment....mussels

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

Intermediate - Handwash sink used for purposes other than handwashing...stored stainer, shackers, cup in handwashing sink at bar.

Intermediate - Identity of food or food product misrepresented.... menu stated that Maine lobster , on the produce box stated came from Canada . Already penalized other account Boston which conducted today

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink...69F at women bathroom due to lack of pressure. Employee fixed Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice cheese 48F in flip top reach in cooler , food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Chef discarded food. Corrective Action Taken Warning - From follow-up inspection 2024-10-02: Roasted tomatoes 51F, roasted pepper 49F , cheese 53F, quinoa 53F, butter 52F in flip top reach in cooler . Food not prepped or portion today, food being held less than four hours. Employee time marked. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.... David Taibi 12/4/18 by National Registry Warning - From follow-up inspection 2024-10-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of hot water sanitizer measuring device or tools . Warning - From follow-up inspection 2024-10-02: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-02: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications...rinse temperature 170F , manufacturer's required 180 F Warning - From follow-up inspection 2024-10-02: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at pantry Flip top refrigerator ; soft cheese. overnight (47-50F). See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at pantry Flip top refrigerator ; soft cheese. overnight (47-50F). See stop sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw fish above cooked onions. Operator placed raw fish on lower shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat liquid eggs in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to fill container with water for Bain Marie, discussed with operator Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in flip top cook line cooler not date marked, operator states item was prepared 2 days ago, operator date marked Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger stored above raw lobster in cook line drawers. Operator reorganized Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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