J & J SEAFOOD BAR & GRILL

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed 4 tanks with not adequately secured. - From follow-up inspection 2025-03-21: Not Complied. Observed four (4) unsecured CO2 tanks in liqueur store room. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed broken gaskets on cook line cooler. - From follow-up inspection 2025-03-21: Time Extended

Basic - - From initial inspection : Basic - Exterior kitchen door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-03-21: Time Extended

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...10 ppm.

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location and in menu . Employee posted it conspicuous location. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored spoons, spatulas in handwashing sink . Employee removed 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...all cooked and prep food in storage walk in cooler , employee not sure food was cooked yesterday or day before yesterday.

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.

Basic - Cutting board has cut marks and is no longer cleanable at prep line at kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees at kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above heavy cream in reach in cooler . Operator properly stored. 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 mussels in reach in cooler . Operator properly stored. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....stored utensils in handwashing sink at kitchen. Operator removed utensils. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.... consumer advisory provided does not contain the required verbiage...provided consumer advisory

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....potato crast , cream brûlée, whipped cream was prepped 3 days ago in reach in cooler, operator date marked. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food...small to go container in coleslaw . Operator discarded container Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable....bread cutting board . Operator removed cutting board. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust..... sticky hand soap bottle .

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Cutting board has cut marks and is no longer cleanable. Observe flip top refrigerator cutting board has cut marks . Operator put new cutting board . Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observe cook without hair restraint. Cook put on hat. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed peppers above cooked rice . Operator placed rice on lower shelf. Corrected On-Site

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. Dishwasher (Chlorine 0ppm). Per operator dish machine sanitized with chlorine. Tested at 0ppm. Tested using high temperature strip, strip failed to turn black

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored above cooked pasta in reach in cooler. Operator reorganized Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Wrapped Raw chicken stored in same container as raw fish. Operator reorganized Corrected On-Site

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

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

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee stacking crackers at the oyster bar with bare hands. Educated employee on proper handling of Ready to Eat food with gloves not bare hands . Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shrimp, raw clams and mussels stored above a container with sauces and cooked rice inside reach in cooler on cook line. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Advised operator to marked tags with last date once product is sold. Corrected On-Site Repeat Violation

Basic - A container with olives and jalapeños stored on floor by the bar area. Operator stored properly Corrected On-Site

Basic - mussels removed from original container for long-term storage.inside tall reach in cooler . Operator provided tag Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not marked with last day served in 90 day period. Oyster, clam tags All maintained in chronological order. Discussed with operator Warning - From follow-up inspection 2022-02-04: Next unannounced Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked mashed potatoes cooling overnight (46°F-58°F - Cooling) located in 2 door flip top right side on cook line. Operator states item was cooked yesterday. See stop Sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked rice in 2 door stainless on cook line. Operator reorganized Corrected On-Site

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. cooked mashed potatoes cooling overnight (46°F-58°F - Cooling) located in 2 door flip top right side on cook line. Operator states item was cooked yesterday.

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

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

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.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided consumer advisory for operator Repeat Violation