BCM BBQ SEAFOOD

High Priority - COOKED BEEF with mold-like growth in walk in cooler . .See stop sale issue . Manager discarded food. Corrective Action Taken Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....sauce 45 in deeper than 4 inches container at walk in cooler, per manager sauce was cooked yesterday. Stop sale issue . Manager discarded food. Corrective Action Taken Warning

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....employee mashed cooked plantain with bare hands . Employee washed hands , putting gloves on hands after discussion. Manager stated that food will be recooked before served . Corrective Action Taken Warning

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw pork above cooked beef at walk in cooler . Employee removed raw pork . Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged...raw chicken above raw beef , raw beef, raw chicken above / with sea food , vegetables in reach in freezer . Employee properly stored. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... COOKED BEEF with mold-like growth in walk in cooler .... COOKED BEEF with mold-like growth in walk in cooler . Warning

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....sauce 45 in deeper than 4 inches container at walk in cooler, per manager sauce was cooked yesterday. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked chicken 44F, cooked beef 45F in walk in cooler. Food being held less than 4 hours . Employee closed door properly. Corrective Action Taken Warning

Intermediate - Clam , mussel tags not marked with last date served. Warning

Intermediate - Establishment not maintaining clam, mussel tags for 90 days. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...multiple food containers in walk in cooler . Employee cleaned. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line handwashing sink. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...all cooked food , chicken, pork , sauce , beef , vegetables, fish in walk in cooler and reach in freezer . Food was cooked 2 , 3 days ago . Warning

Basic - Floor area(s) covered with standing water in walk in cooler . Employee cleaned. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...heavy solid build up in shelvings in walk in cooler. Warning

Basic - Stored food not covered....multiple sauce in walk in cooler . Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust....heavy soiled build up in walk in cooler wall . Warning

Intermediate - - From initial inspection : Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container. Repeat Violation Warning - From follow-up inspection 2025-08-26: Wrong test kit obtained. Chlorine test kit needed. Time Extended - From follow-up inspection 2025-10-27: No test kit Time Extended

Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloth container.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in freezer soiled.

High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Operator applied for change of ownership during the inspection. File number 371016. Application number 1748509. Corrective Action Taken Priority: High Priority

High Priority - Observed: Food with mold-like growth. See stop sale. 1 whole Squash in walk in cooler. Priority: High Priority

High Priority - Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washing and rinsing pots and bus bins, then starting to use unsanitized dishes. Triple sink set up without sanitizer solution. Priority: High Priority

High Priority - Observed: Live, small flying insects found 2 live flying insects inside a container with on raw conch on shelf over triple sink. 1 live flying insect on clean sanitized pot on shelf over triple sink. 30+ live flying insects inside walk in freezer. Freezer not in use. Operator stated in disrepair. 2 live flying insects landing on prep table across triple sink. Priority: High Priority

High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open package of raw chicken in chest freezer with raw open package of raw beef, both items floating in approximately 1 inch of blood. No longer frozen. See stop sale Priority: High Priority

High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook goes from prepping raw turkey to prepping raw goat without washing his hands and changing gloves. Cook went to wash his hands. Corrected On-Site Priority: High Priority

High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open package of raw chicken in chest freezer with raw open package of raw beef, both items floating in approximately 1 inch of blood. No longer frozen. Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Ninja mixer soiled with food debris and glue. Priority: Intermediate

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink next to triple sink and at front counter Operator provided. Corrected On-Site Priority: Intermediate

Intermediate - Observed: No soap provided at handwash sink next to triple sink and front counter. Operator provided. Corrected On-Site Priority: Intermediate

Basic - Observed: Bowl or other container with no handle used to dispense salt under steam table. Operator removed. Corrected On-Site Priority: Basic

Basic - Observed: Stored salt not covered under steam table. Operator covered. Priority: Basic

Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Turkey and goat thawed in standing water in triple sink. Priority: Basic