THIRSTY TURTLE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk in one door cooler by walk-in cooler Stored properly Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing at room temperature on prep table by dishwasher Placed inside walk-in cooler Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded dishwasher machine with dirty dishes then washed gloved hands with water on 3 compartment sink then handle clean plates and cups without washing hands properly first . Employee washed hands Corrected On-Site

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 grill cook with bare hands pushed down sliced cheese on top of burger then selling that burger to a customer. Advised employee of proper handling of ready to eat food. Employee washed hands and put on gloves Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler cook line Raw seared tuna over cooked crab stuff mushrooms Operator stored properly Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw burgers over raw tuna Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Flip top cooler #2 overstocked cheese 48F cold holding and cooked pasta 49F cold holding across from expo window. Per operator products stored for approximately 1 hour and not prepared or portioned today Operator moved overstocked products to inside of cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on a table next to grill . Cooked shrimp 90F hot holding cooked burgers 97F hot holding . Per operator products stored for approximately 30 minutes, operator moved items to be reheated to 165F+ and to be keep above 135F for hot holding . Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On prep area 200 ppm++ chlorine. Operator corrected to 100 ppm chlorine Corrected On-Site

Intermediate - Clams tag removed from original container prior to container being emptied. On cook line Operator provided Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #1 Overstocked container with Diced tomatoes at 11:51am (45F cooling) cooling since 11am, at 12:23pm same temperature . At this current cooling rate product will not reach 41F within 4 hours. Operator removed overstocked product Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Several dirty sheet pans stored inside hand washing sink on cook line Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at bar

Intermediate - No soap provided at handwash sink.at bar

Basic - Label for original container of raw shucked oysters not maintained on premises until last of product served.

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

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance. Warning - From follow-up inspection 2025-04-23: Same Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator stored correctly. Corrected On-Site Warning - From follow-up inspection 2025-04-23: Same Time Extended

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At kitchen, servers handling dirty soiled plates then proceeding to pick up clean plates, utensils without washing hands. Advised operator of proper handwashing.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At cookline, vacuum sealed fish thawed. See stop sale. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At cookline, handwashing sink with pan inside. Operator removed. 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. At cookline, vacuum sealed fish thawed. See stop sale. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, fish thawing at room temperature. Advised operator of proper thawing method. Operator placed fish into walk in to continue thawing. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. 3 cans of Beets dented.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cooking chicken then removing glove and doing cleaning activities and then put on clean gloves without washing hands, operator spoke to employee who then washed hands and changed gloves. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At cookline bottom pullout drawer tuna thawed out in vacuum sealed plastic, see stop sale.

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. At cookline bottom pullout drawer tuna thawed out in vacuum sealed plastic, see stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several open employee drinks on prep table, operator discarded all drinks. Corrected On-Site

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 salmon over sliced Philly steak- operator inverted. Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Daniel Lewis.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ arrived during inspection. Ron Paranzino. 03/09/21. Always Food Safe.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/02/24 - paid during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw burgers over raw tuna - operator moved burgers to lower shelf. 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. 3 door reach in - coconut shrimp (48F - Cold Holding); haddock (45F - Cold Holding) not portioned or prepared today held in reach in cooler since 01/19/24. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door reach in - coconut shrimp (48F - Cold Holding); haddock (45F - Cold Holding) not portioned or prepared today held in reach in cooler since 01/19/24. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Plate in the hot line hand sink - operator removed. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at ice machine not inverted -operator inverted. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. 2 bags of clams in cook line reach in cooler without tags, operator stated tags removed and placed with older tags, returned tags to container. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store dirty spoons. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line flip top cooler; employee beverage container on cutting board. Employee removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At stainless reach in cooler to left of cook line; raw bacon stored above ready-to-eat pico. Operator moved bacon below pico. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; threaded faucet with hose attached, no vacuum breaker.

Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing bleach not labeled. Operator labeled. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. At prep area; knives stored between prep table and wall. Operator removed knives, washed rinsed and sanitized. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At cook line; wiping cloth sanitizing solution stored on floor. Operator moved to shelf under cook line. Corrected On-Site

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 conch over ice cream cake - operator moved conch to lower shelf. Corrected On-Site

Basic - Stored food not covered. Walk in cooler - conch chowder, clam chowder not covered - operator covered. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper strength. Sanitizer Bucket (Quaternary 50ppm) operator corrected Sanitizer Bucket (Quaternary 400ppm). 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. After 3 attempts Dishwasher (Chlorine 0ppm); operator changed chemical container Dishwasher (Chlorine 50ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over corned beef - operator moved chicken to lower shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by garbage can and grocery delivery items - operator removed. Corrected On-Site

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sweet potato mash operator states prepared 2 days prior no sate mark - operator date marked. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. 2 buckets of raw shrimp (42°F) on the floor next to walk in cooler - operator moved to reach in cooler. Corrected On-Site

Basic - Stored food not covered. Walk in cooler - Cooked clams, reach in cooler - sweet potato mash - operator covered both. Corrected On-Site