STATION HOUSE RESTAURANT

High Priority - 20+ Live, small flying insects found on liquor bottles at east bar. There are doors between bar and kitchen. Admin Complaint

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 60F, portioned pasta 58F, in left flip top cooler on cook line over night. Pasta was portioned 2 days ago. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 60F, portioned pasta 58F, in left flip top cooler on cook line over night. Pasta was portioned 2 days ago. See stop sale Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. Corrected On-Site Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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

Basic - Employee personal key lime pie not properly identified and segregated from food to be served to the public at the west bar cooler. Operator removed key lime pie. Corrected On-Site Warning

Basic - In-use utensil stored in sanitizer between uses at shucking station. Operator discarded sanitizer. Corrected On-Site Warning

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. Walk in cooler - cooked ribs (48F - Cold Holding); cooked meatballs (48F - Cold Holding); chopped tomatoes (48F - Cold Holding); raw bacon (48F - Cold Holding); goat cheese (48F - Cold Holding); mascarpone cheese (48F - Cold Holding); corn on the Cobb (48F - Cold Holding); street corn mix (48F - Cold Holding); fresh clams (47F - Cold Holding) Operator states all food items were not portioned or prepared today and held over 4 hours - see stop sale. raw bar make table - lump crab (54F - Cold Holding) not portioned or prepared today held in double pan overnight and more than 4 hours - see stop sale. double door reach in cooler - cooked potatoes (48F - Cold Holding); clams casino (48F - Cold Holding) not portioned or prepared today removed from walk cooler under one hour but held over 4 hours in walk in cooler - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked ribs (48F - Cold Holding); cooked meatballs (48F - Cold Holding); chopped tomatoes (48F - Cold Holding); raw bacon (48F - Cold Holding); goat cheese (48F - Cold Holding); mascarpone cheese (48F - Cold Holding); corn on the Cobb (48F - Cold Holding); street corn mix (48F - Cold Holding); fresh clams (47F - Cold Holding) Operator states all food items were not portioned or prepared today and held over 4 hours - see stop sale. raw bar make table - lump crab (54F - Cold Holding) not portioned or prepared today held in double pan overnight and more than 4 hours - see stop sale. double door reach in cooler - cooked potatoes (48F - Cold Holding); clams casino (48F - Cold Holding) not portioned or prepared today removed from walk cooler under one hour but held over 4 hours in walk in cooler - see stop sale. 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. Expo portable hot Bain Marie - drawn butter (128F - Hot Holding) held under 2 hours in double pan - operator moved to stove for reheat. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Expo line hand sink block by linen basket - operator removed. Corrected On-Site Repeat Violation Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in chest freezer next to fry station make table - operator removed. Corrected On-Site Warning

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Lobster butter prepared on 12/02/23. Warning

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. salad station small make table - cut lettuce (51F - Cold Holding) sauté station make table - rue butter (52F - Cold Holding) both not portioned or prepared today held overnight and more than 4 hours in an overfilled container- see stop sale - operator removed and discarded. walk in cooler seafood prep station - raw tuna (46F - Cold Holding); portioned lump crabmeat (44F - Cold Holding); portioned lobster meat (44F - Cold Holding); portioned scallops (45F - Cold Holding); calamari (44F - Cold Holding); portioned grouper (44F - Cold Holding) all not portioned or prepared today held in portion bags overnight in a bus pan and more than 4 hours- see stop Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station small make table - cut lettuce (51F - Cold Holding) sauté station make table - rue butter (52F - Cold Holding) both not portioned or prepared today held overnight and more than 4 hours in an overfilled container- see stop sale - operator removed and discarded. walk in cooler seafood prep station - raw tuna (46F - Cold Holding); portioned lump crabmeat (44F - Cold Holding); portioned lobster meat (44F - Cold Holding); portioned scallops (45F - Cold Holding); calamari (44F - Cold Holding); portioned grouper (44F - Cold Holding) all not portioned or prepared today held in portion bags overnight in a bus pan and more than 4 hours- see stop sale. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Back kitchen prep station hand sink blocked by food warmer - operator removed. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Spice mix bin not labeled - operator labeled. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20+ live small flying insects at bar on dish machine and liquor bottles. Warning

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

High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches on wall behind chest freezer in wait area. No doors between wait area and kitchen. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 50+ rodent droppings under ac unit at restaurant entrance/waiting room no doors between entrance and kitchen. 5 rodent droppings under ac in prep area. 5+ rodent droppings under left flip top cooler at cook line. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Marinara sauce 3:10 (59°F - Reheating); marinara sauce 4:00 (72°F - Reheating), in steam table . Water Temperature in steam table is 121°F. According to cook Marinara sauce has been reheating for 1.5 hours. At this pace marinara sauce will not reach 165°F within 2 hours. Cook placed marinara sauce immediately on stove and reheated to 182°F. Corrected On-Site Warning

Intermediate - Oysters tag removed from original container prior to container being emptied. Tag was marked with the wrong date and kept in a tray at cook line. Cook retrieved tag and placed on the oyster container in walk in cooler. Tag will be marked with a new date when last oyster is consumed. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Home made Cesar dressing and ranch dressing made 3 days ago not date marked in walk in cooler. Warning

Basic - Equipment in poor repair. Left flip top cooler at cookline. Ceiling fell down inside cooler. Warning

Basic - Floor soiled/has accumulation of debris under refrigeration at cook line, under soda machine in wait area and under refrigeration in prep area. Warning

Basic - Stored ice cream not covered in reach in freezer in wait area. Operator covered Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching apron and proceeded to put on gloves without washing hands. Warning

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. Observed employee handling soiled dishes and without washing hands handling clean utensils. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee picking lobster shell of floor and without washing hands start to de shelled lobster. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed in walkin refrigerator tomato sauce,soup,sauce ,cooked pasta,cooked potatoes,cooked vegetables,cooked pork,chicken,beef,cheese,fish ,crab,cut lettuce (44-45°F - Cold Holding). Operator place ice on food and called for service. 2) observed at Salad flip top refrigerator ; blue cheese dressing,sliced tomatoes,milk ,half and half (45-47°F - Cold Holding). Operator stated less then hour and placed ice on top of TCS food. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at table between stove tomato sauce,chicken soup,scampi sauce (68-125°F - Hot Holding). Operator will reheat to above 165°F, and use time as public health control in future. Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed in kitchen by pots of boiling water at cook line. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed blue substance in unlabeled spray bottle. Operator labeled spray bottle. Corrected On-Site Warning

Basic - Equipment in poor repair. 1) observed in walkin refrigerator door going to lobsters tanks falling apart. 2)Observed walkin refrigerator evaporator icing up. Warning

Basic - Plumbing system in disrepair. Observed hand wash sink near dishwasher missing faucet to turn on cold water. Warning