FIREFIN GRILL

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and hamachi served raw no parasite proof Operator was able to request letter of proof from vendor during the inspection Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over lemonade in walk-in cooler; 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. Raw burgers over raw dis in walk-in cooler Stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (45F - Cold Holding);in cooler #3 at cook line As per operator food not prepared or portioned today. Food out of temperature for approximately 30 minutes; food placed on ice ; Corrective Action Taken

Intermediate - Clam tags not marked with last date served. Advised to mark with last date served Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- all cutting boards at cook line Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No soap provided at handwash sink at sushi bar Employee unable to provide

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator requested it from food distributor; provided Corrected On-Site

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

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- sushi rice at cook line; since 2:30; time marked Corrected On-Site Repeat Violation Admin Complaint

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- at cook line

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Reduced oxygen packaging of Salmon, Mahi portions held under 48 hours operator removed fish from packaging. Educated on special process - operator stated will not use ROP moving forward. Corrected On-Site Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in 109F - operator removed to dish area. 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. display case - cream cheese (45-46F - Cold Holding) not portioned or prepared today removed from lowboy cooler and held overnight and more than 4 hours - stop sale. Hot line - butter (77F) sitting out at room temperature 2 hours - operator states held from last evening more than 4 hours - see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. display case - cream cheese (45-46F - Cold Holding) not portioned or prepared today removed from lowboy cooler and held overnight and more than 4 hours - stop sale. Hot line - butter (77F) sitting out at room temperature 2 hours - held from last evening more than 4 hours - see stop sale. grill station - salmon (47F - Cold Holding) not portioned or prepared today held in top unit of make table under 2 hours - operator moved to freezer for quick chill. Warning

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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 and the time removed from temperature control cannot be determined. Sushi station Sushi rice no time mark. See stop sale. Warning

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 and the time removed from temperature control cannot be determined. Sushi station Sushi rice no time mark. See stop sale. Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Reviewed procedure with operator. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling - roasted Brussels sprout (74F - Cooling) 3:15 cooling since 2:45pm recheck 60 mins 4:15 pm 73F. Operator moved to freezer to facilitate the cooling process. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Sushi station - hanging chemical spray bottle - operated removed. Corrected On-Site Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sushi and specialty rolls menu and Tuna and salmon tartare on main menu does not show raw ingredients. Warning

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. Emailed copy to operator. Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roasted Brussels sprouts prepared 2 days prior - operator date marked. Corrected On-Site Warning

Basic - Equipment in poor repair. Freezer door does not close. Repeat Violation Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Sushi station hand sink. Warning