THE HIVE WATERFRONT RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fully cooked turkey at tall stainless reach in cooler by cook line, raw pork over sour cream at walk in cooler. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top across from stove: sliced cheese (52F - Cold Holding) Observed overstocked above rim of food storage pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion in half and placed in walk in cooler ; keg cooler: seafood chowder (46-47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved product to main walk in cooler by cook line. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam table: meatballs (95F - Hot Holding); black beans (123F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed products back on stove to reheat to 165+F Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer dish machine and quaternary sanitizer triple sinks at bars.

High Priority - Dish washer handled soiled dishes loading dish machine and then handled clean dishes unloading dish machine without washing hands. Dish washer went to wash her hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 41F-53F, on ice at cook line. Ice melted and fish stacked too high. Cook stated fish was put on ice 2 hours ago. Cook replenished the ice and placed half the fish in walk in cooler. Corrective Action Taken

Intermediate - Clam tag removed from original container prior to container being emptied on cook line.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken wings cooked 30 minutes ago 80F-87F left out on top of fryer. Operator placed wings back in fryer and reheated to 203F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing, used as a dump sink, ice cubes, straws and lemon wedges in sink at bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided. Corrected On-Site

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.

Intermediate - Some Clam and oyster tags not marked with last date served.

Basic - Soup stored on floor in walk in freezer outside. Cook moved on a shelf. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area.

Basic - Ceiling in disrepair above shelf in dish area.

Basic - Employee eating while cutting carrots in dish area across dish machine. Reviewed proper procedures.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in refrigerator in prep area across dish machine. Operator segregated and marked Corrected On-Site

Basic - Floor soiled/has accumulation of debris under stove and refrigerator in prep area, under triple sink in prep area around floor drain.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf to the left of entrance to dish area.

Basic - Wall soiled with accumulated grease and food debris next to steam table in expo area, under hand sink in prep area, under sink next to dish machine.

High Priority - Cook drank out of a water bottle then engaged in food preparation, grilling chicken without washing hands. Cook went to wash her hands. 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. Home made Alfredo sauce 45F-49F cooked yesterday in walk in cooler #2 in a deep covered container.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made Alfredo sauce 45F-49F cooked yesterday in walk in cooler #2 in a deep covered container.

High Priority - Dish washer handled soiled dishes and utensils and then handled clean dishes and utensils without washing hands. Hand sink in dish area blocked by shelf. Operator removed shelf and dish washer was able to wash his hands. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Home made garlic butter date marked 9.14.24 more than 7 days ago in walk in cooler 2.

Intermediate - Handwash sink not accessible for employee use at all times in dish area, shelf with dishes stored in front of sink. Manager moved shelf out of dish area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine inside. Operator cleaned ice machine during the inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table on cutting board at cook line. Cook removed. Corrected On-Site

Basic - Ice buildup in walk-in freezer, floor covered in ice.

Basic - In-use tongs stored on oven door handle between uses . Cook removed. Corrected On-Site

Basic - Opened employee water bottle in a cold holding unit with food to be served to customers on cook line. Cook removed. Corrected On-Site

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

Basic - In-use tongs stored on oven door handle between uses on cook line. Cook removed. Corrected On-Site

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. Raw Chicken 62F, crab cakes 64F, ground beef 50F-54F, Mahi 52F, tuna 54F, over night in drawers under grill. Not prepped or cooked today. Escargot 57F-64F in small brown refrigerated in wait area, prepped 4 days ago and kept in refrigerator. Warning - From follow-up inspection 2023-08-17: Chicken 41°F, crab cakes 41°F, ground beef and Mahi 40°F, in walk in cooler. Escargot 55°F in small brown refrigerator in wait area prepared yesterday and kept in said unit over night. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken 62F, crab cakes 64F, ground beef 50F-54F, Mahi 52F, tuna 54F, over night in drawers under grill. Not prepped or cooked today. Escargot 57F-64F in small brown refrigerated in wait area, prepped 4 days ago and kept in refrigerator. See stop sale. Warning - From follow-up inspection 2023-08-17: Chicken 41°F, crab cakes 41°F, ground beef and Mahi 40°F, in walk in cooler. Escargot 55°F in small brown refrigerator in wait area prepared yesterday and kept in said unit over night. See stop sale Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Swai and tuna in front of ground beef Pattie's in drawer under grill. Cook separated properly.

Intermediate - Handwash sink in dish area not accessible for employee use at all times because a cart is parked in front of it. Operator removed cart. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under shelf in dish area. Operator cleaned floor during inspection. Corrected On-Site

Basic - Washed and cut lettuce stored on floor in walk in cooler #2. Operator placed on a shelf. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn at cook line. Left flip top cooler. Warning - From follow-up inspection 2023-05-05: Operator ordered new gaskets. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Beef over peppers in prep area. Cook reversed. 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. Tuna 55°F-60°F thawed inside package, than stored in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Liquid butter 119°F, on cook line. Cook reheated 170°F. Corrected On-Site

Intermediate - Clam and oyster tags not marked with last date served. Reviewed proper date marking with the owner. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, in dish area. Repeat Violation

Intermediate - No soap provided at handwash sink in dish area.

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. Tuna 55°F-60°F thawed inside package, than stored in walk in cooler. See stop sale.

Basic - Ice scoop handle in contact with ice in ice machine at back door. Operator removed.

Basic - In-use utensil stored in standing unclean water less than 135 degrees Fahrenheit 119°F. Operator replaced water 145°F.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water. Operator turned water on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 49°F, at cook line for less than one hour. Ice melted. Cook added ice filled up the entire container with ice. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and dish area. Operator provided. Corrected On-Site

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training provided National Safety Compliance.

Basic - Chicken egg rolls stored on floor in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 90°F. Cook reheated water 170°F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf at entrance to kitchen. Shelf was cleaned during inspection. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor at cook line. Operator double bucket. Corrected On-Site