MUSSEL BEACH RESTAURANT

High Priority - - From initial inspection : 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... buttermilk 55F, egg wash 56F in ice bath at cook line and pasta 56F in flip top reach in cooler at mussels station . food not prepped or portioned today food being held more than 4 hours . Repeat Violation Warning - From follow-up inspection 2026-06-03: Butter milk 58F, egg wash 55F in ice bath at cook line . Food not prepped or portioned today, food being held more than 4 hours ....Hot holding rice 77F at prep line at kitchen being held more than 4 hours . Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...buttermilk 55F, egg wash 56F in ice bath at cook line , and pasta 56F in flip top reach in cooler at mussels station . food not prepped or portioned today food being held more than 4 hours . Stop sale issue . Chef discarded food . Repeat Violation Admin Complaint - From follow-up inspection 2026-06-03: Butter milk 58F, egg wash 55F in ice bath at cook line . Food not prepped or portioned today, food being held more than 4 hours . Stop sale issue . Employee discarded Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding rice 85F at prep line at kitchen , rice being held less than 4 hours . Chef discarded rice. Warning - From follow-up inspection 2026-06-03: Hot holding rice 77F at prep line at kitchen being held more than 4 hours . Stop sale issue. Employee discarded Admin Complaint

Intermediate - - From initial inspection : Intermediate - Clam/mussel/ Oyster tags not marked with last date served. Clams, mussel and oysters Repeat Violation Admin Complaint - From follow-up inspection 2026-06-03: Not provided Admin Complaint

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. ...clam, mussel and oyster Repeat Violation Admin Complaint - From follow-up inspection 2026-06-03: Not provided Admin Complaint

Basic - - From initial inspection : Basic - Hole in or other damage to wall.by the triple sink and handwashing sink by mussels kitchen. Warning - From follow-up inspection 2026-06-03: Not repaired 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. lobster bisque (58F - Cooling) in deep filled covered container in walk in cooler. Per chef, item has been cooling for more than 6 hours overnight. Operator discarded. See stop sale.

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. Tested at 0ppm. Chlorine line was removed from bucket. Operator placed lined in chemical solution and primed machine, retesting at 100ppm. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed chef handle cellphone and then wash hands while rubbing hands together for 2 seconds before drying. Reviewed handwashing requirements with operator.

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. lobster bisque (58F - Cooling) in deep filled covered container in walk in cooler. Per chef, item has been cooling for more than 6 hours overnight. Operator discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw grouper (55F - Cold Holding) not prepped or portioned today stored at room temperature on speed rack by back door. Per chef, item was previously thawing and has been held for less than 1 hour. Chef moved item to walk in cooler to chill. Corrective Action Taken

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

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tags removed from mussel and clams stored in cook line low boy reach in cooler.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lobster bisque (58F - Cooling) in deep filled covered container in walk in cooler. Per chef, item has been cooling for more than 6 hours overnight. Operator discarded.

Intermediate - Spray bottle containing toxic substance not labeled. Green cleaner not labeled at mop sink.

Basic - Food stored under dripping water line. Various packages of sealed food stored under dripped walk in cooler condensation coming from fan unit. Operator reorganized. Corrected On-Site

Basic - Ice buildup in reach-in walk-in freezer.

Basic - Interior of refrigerator or freezer in disrepair. Gasket on walk in cooler door torn and dented. Gasket on protein reach in drawers torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Protein reach in cooler fan soiled with mold like substance. Protein reach in cooler drawer gaskets heavily soiled with slime/food debris.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp and frozen octopus thawing at room temperature at triple sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot Holding Tuna Rice 75F at pantry station being held being held less than 4 hours . Chef time marked Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing...scrub, some food evidence in handwashing sink at pantry station. Employee cleaned . Corrected On-Site

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 Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.... Grouper thawing in reduce oxygen packaging in standing water . Label states to remove before thawing. Employee removed Corrective Action Taken

Basic - Ice machine machine exterior soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses....hanging on faucet in handwashing sink at bar . Employee removed towel Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents deeply soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-03-31: Time Extended - From follow-up inspection 2025-04-09: Time extended until next routine inspection. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed hallway door. - From follow-up inspection 2025-03-31: Time Extended - From follow-up inspection 2025-04-09: Time Extended until next routine inspection. Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....per operator wrong date marked on risotto 9/5 at storage reach in cooler. Operator properly date marked . Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.... Butter milk , onion in milk, butter batter by the fryer at cook line , per operator food being held less than 4 hours. Operator time marked . Corrected On-Site

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.....clams .

Intermediate - Handwash sink used for purposes other than handwashing...some food evidence (cut lettuce )in handwashing sink at kitchen. Operator cleaned Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked..... casino mix , pasta , mashed potatoes in reach in cooler , food was cooked/ prepped 2 days ago. Operator date marked. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses...kitchen, prep station . Operator removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor...operator properly stored. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...clam chowder 60 F ,lobster bisque 47 F in a dipper than 4 inches container with covered at walk in cooler . Per chef food was cooked yesterday . Stop sale issue . Employee discarded food. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce...raw steak above tomatoes at 4 door reach in cooler . Employee removed steak. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw tuna above uncovered steamed green beans , cooked broccoli at 4 door door . Raw stuff shrimp above directly stored top of the soup at walk in cooler . Employee properly stored Repeat Violation Admin Complaint

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...clam chowder 60 F ,lobster bisque 47 F in a dipper than 4 inches container with covered at walk in cooler . Per chef food was cooked yesterday .

Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink at kitchen. Employee cleaned. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees at the dishwashing area.

Basic - Silverware/utensils dried with a towel/cloth...employee drying wet nesting plates with towel .

Basic - Stored food not covered...steamed vegetables, cooked rice, boiled heavy cream, all ready to eat or cooked food not covered in all reach in cooler.

High Priority - Dented/rusted cans present. 4 cans whole tomatoes. Operator removed. See stop sale. Corrected On-Site

High Priority - Food stored in ice used for drinks. To go container of cut lemons in ice bin. Operator removed lemons and advised to sanitize ice well. See stop sale.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator corrected to 200ppm Quaternary. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. To go container of cut lemons in ice bin.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: buttermilk onions (58F - Cold Holding) at at 1:50 since 12:00 ; beurre blanc (92F - Cold Holding) at 2:40 since 11:00. Operator states products are discarded after 4 hours. TPHC procedure not in place.

High Priority - Toxic substance/chemical improperly stored. Lighter fluid stored next to canned tomatoes on same shelf. Operator removed. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine sanitizer at 200+ppm. Advised operator to sanitize in 3C sink.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated operator on proper date marking procedure.

Intermediate - No soap provided at handwash sink. At cookline. Chef supplied Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator opened packages Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee food and drink observed on prep surface. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shrimp stored above a container with mashed potatoes inside 3 door reach in cooler across from 3 compartment sink Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside bottom flip top cooler , raw fish 50°F cold Holding, raw tuna 50°F cold Holding, cooked chicken 50°F cold Holding . Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator moved products to walk-in cooler . Observed on ice bath with ice only touching the bottom of the pans with buttermilk 52°F cold Holding, garlic and oil 52°F cold Holding . Per operator products stored for approximately two hours. Per operator products not prepared or portioned today Operator surrounded the entire pans with ice Corrective Action Taken

Intermediate - No soap provided at handwash sink. On cook line and 3 compartment sink. Operator provided Corrected On-Site

Intermediate - Raw, in-shell clams/mussels from different original containers mixed together prior to preparation for service.inside walk-in cooler. Operator separated Corrected On-Site

Basic - A box with fish stored on floor inside walk-in cooler Operator stored properly Corrected On-Site

Basic - Clams/mussels removed from original container for long-term storage. On cooler under stovetop. Operator provided Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo bar:; butter (105F-115F - Hot Holding) being held at expo window under heat lamp. Operator states item has been out since 8 am. Unknown time out of temperature. Operator discarded. Discussed TPHC. See Stop Sale Warning - From follow-up inspection 2022-09-07: Not observed. Next unannounced Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2022-09-07: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2022-09-07: Next unannounced Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-21. Operator attempting to renew. Has to contact call center. Operator renewed; confirmation #216037943 Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked clam chowder in walk in cooler. Raw tuna stored above ready to eat vegetables in 3 door reach in. Operator reorganized Corrected On-Site Repeat Violation

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

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

Basic - Food stored on floor. Observed in walk in cooler. Operator moved to shelf Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation Warning - From follow-up inspection 2021-09-29: Next unannounced Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2021-09-29: Next unannounced Time Extended