SAILFISH RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beef roast (45F - Cooling). Operator stated cooling overnight on pan tightly wrapped in plastic, did not reach 41F within 6 hours. See Stop Sale. Warning

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. At walk-in cooler; cooked beef roast (45F - Cooling). Operator stated cooling overnight on pan tightly wrapped in plastic, did not reach 41F within 6 hours. See Stop Sale. 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. Employee handled soiled dishes while carrying to dish area and then handled clean equipment and utensils at buffet without washing hands or changing gloves. Operator discussed with employee who then washed hands. Corrected On-Site 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. Employee touched garbage can while repositioning and then handled washed lettuce while cutting without washing hands. Operator discussed with employee who then washed hands and changed gloves. Corrected On-Site Warning

High Priority - Live, small flying insects found. Approximately 10 live, small flying insects behind bar. Bar not in-use, all food protected. Advised Operator to eliminate live, small flying insects. Warning

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw burgers over breaded grouper - operator moved grouper to other side of cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grill station - raw burgers (42F-45F - Cold Holding) not portioned or prepared today held in an overfilled container under 2 hours - operator split and moved to walk in cooler. flat top station top unit - salmon (44F - Cold Holding); grouper (45F - Cold Holding); Munster (51F - Cold Holding) not portioned or prepared today held in unit under 2 hours - operator added ice. Will contact technician. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At three compartment sink. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee handling food no beard guard. Warning

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. At Buffett spoons - operator corrected. Warning

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw bar menu offers both raw and ready to eat/cooked items with no differentiation between the two, no consumer advisory printed on menu. Other menu(s) do not identify items served raw and covered under consumer advisory printed on menu. Warning - From follow-up inspection 2024-05-24: Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is serving Mahi Mahi raw, no proof of parasite destruction. Fish must be fully cooked (145F for 15 seconds), or discarded. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line single flip top cooler next to flat top; raw shell eggs stored over pasteurized liquid eggs. Operator moved pasteurized liquid eggs to different cooler. At seafood walk-in cooler; raw fish stored over fully cooked sausage. Operator moved sausage to different walk-in. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked rice, date marked 5/15. Operator stated unsure when rice was cooked. See stop sale. 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. At Sauté right side flip top cooler; cooked gnocchi (45F - Cold Holding); crab dip (45F - Cold Holding); cream sauce (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sauté right side flip top cooler; cooked gnocchi (45F - Cold Holding); crab dip (45F - Cold Holding); cream sauce (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. At Left side make top cooler; sliced cheese (45F - Cold Holding); raw fish (47F - Cold Holding); shredded mozzarella (46F - Cold Holding). Operator stated items not prepared or portioned, held in cooler two hours, added bags of ice. Corrective Action Taken Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk-in cooler; opened gallon of milk, no date mark. Operator stated milk was open during breakfast yesterday, breakfast over for today, more than 24 hours. Applied appropriate date mark. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw bar menu offers both raw and ready to eat/cooked items with no differentiation between the two, no consumer advisory printed on menu. Other menu(s) do not identify items served raw and covered under consumer advisory printed on menu. Warning

Basic - Stored food not covered. Baked potatoes stored uncovered. Advised operator to cover stored food. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed asparagus over mashed potatoes. Operator moved mashed potatoes to different shelf. Corrected On-Site Repeat Violation Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is serving fresh/never frozen wild caught salmon offered raw/undercooked; no proof of parasite destruction. Salmon must be fully cooked (145F for 15 seconds) before served. Warning

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 walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package before thawing, no longer frozen. See Stop Sale. 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. At Pantry flip top cooler; chicken salad (50F - Cold Holding); lobster salad (50F - Cold Holding); sliced ham (50F - Cold Holding); sliced turkey (50F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler more than 4 hours. See Stop Sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pantry flip top cooler; chicken salad (50F - Cold Holding); lobster salad (50F - Cold Holding); sliced ham (50F - Cold Holding); sliced turkey (50F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler more than 4 hours. See Stop Sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Expo line lift top cooler; sour cream (47F - Ambient Cooling 3:20pm). Operator stated sour cream was portioned at 10:00am. Sour cream did not cool to 41F within 4 hours. See Stop Sale. Warning

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Expo line lift top cooler; sour cream (47F - Ambient Cooling 3:20pm). Operator stated sour cream was portioned at 10:00am. Sour cream did not cool to 41F within 4 hours. See Stop Sale. Warning

Intermediate - Handwash sink used for purposes other than handwashing. At outside bar; hand wash sink used to store wiping cloth. Operator removed. Corrected On-Site Warning

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 Warning

Intermediate - Spray bottle containing toxic substance not labeled. At outside bar; spray bottle containing "cleaning chemical" not labeled. Operator labeled. Corrected On-Site Repeat Violation Admin Complaint

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 walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package before thawing, no longer frozen. See Stop Sale. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live, small flying insects behind bar flying around trash can/floor drain. Warning

High Priority - Raw animal food stored in same container as ready-to-eat food. At oyster bar; opened package of raw tuna stored in same container as whole avocados. See Stop Sale. Warning

High Priority - Stop Sale issued due to adulteration of food product. Raw animal food stored in same container as ready-to-eat food. At oyster bar; opened package of raw tuna stored in same container as whole avocados. See Stop Sale. 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. At Sauté Flip top cooler; cooked shrimp (48°F - Cold Holding); cooked rice (48°F - Cold Holding); cut tomatoes (46°F - Cold Holding). At Expo line; sour cream (48°F - Cold Holding); butter (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler(s) overnight. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sauté Flip top cooler; cooked shrimp (48°F - Cold Holding); cooked rice (48°F - Cold Holding); cut tomatoes (46°F - Cold Holding). At Expo line; sour cream (48°F - Cold Holding); butter (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler(s) overnight. See Stop Sale. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. At bar; spray bottle containing glass cleaner not labeled. Operator labeled. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line; employee cellphone sitting on clean plate. Operator removed. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. At cook line flip top cooler(s); standing water in bottom. Warning

Basic - Stored food not covered. At walk-in cooler; rice cooked Monday stored uncovered. Operator covered. Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At both dish machines; heat strip failed to turn black. Tested each machine twice. Operator called for service and will sanitize in triple sink set up to quaternary 200ppm. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live, small flying insects at inside bar, not flying around or landing on food contact surfaces. Approximately 5 live, small flying insects flying around mop sink/dish area garbage cans, no doors separating areas.

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. At expo line Lift top cooler; sour cream (50°F - Cold Holding); sliced tomatoes (50°F - Cold Holding). Operator stated items being held more than 4 hours. See Stop Sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line Lift top cooler; sour cream (50°F - Cold Holding); sliced tomatoes (50°F - Cold Holding). Operator stated items being held more than 4 hours. See Stop Sale. At Expo line Flip top cooler; butter (45°F - Cold Holding). Operator stated not portioned today, being held less than 4 hours, moved to walk in cooler. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. At wait station; hand wash sink used to store ice scoops. Operator removed scoops. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At oyster bar; soap dispenser unable to dispense. Operator changed batteries, dispenser dispensing properly. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At flour storage container; scoop handle laying in flour. Operator removed handle from flour. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. At clean dish rack; old labels stuck to containers.

Basic - Standing water in bottom of reach-in-cooler. At expo line lift top and flip top coolers; standing water in bottom. At oyster bar reach in cooler; standing water in bottom. Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F) Operator switched to three compartment sink. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over salsa in reach in cooler #3 at frying station. Operator stored properly. Corrected On-Site

High Priority - Self-service breakfast buffet lacking adequate sneezeguards or other proper protection from contamination- cut melon not protected. Operator provided sneeze guard. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Yellow rice made 44-45 F, Baked potatoes 46F. As per operator, food prepared on Sunday and kept in unit since. Rice container found covered and stacked on top of each other. Baked potato found tightly covered. Food never reached 41 F or below within 6 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (48F) cold holding in reach in cooler #1 at frying station. As per operator food not prepared or portioned today. As per operator food brought out from walk-in cooler at 7 am. Food out of temperature for less than 4 hours. Operator placed ice bags on the fish. Rechecked 15 minutes later food at 43° crab dip (46F) cold holding in reach in cooler #4 on cook line. As per operator food not prepared or portioned today. As per operator food brought out from walk-in cooler at 7 am. Food out of temperature for less than 4 hours. Operator put crab in walk in cooler to quick chill. milk (53F - Cold Holding); chocolate milk (55F - Cold Holding)in small beverage reach in cooler at wait station. As per operator milk opened this morning and stored in reach in cooler for coffee service. Food out of temperature for less than 4 hours. Food moved to walk-in cooler to quick chill. milk (52F- Cold Holding); cut melon (61 F Cold Holding); liquid eggs (47 F -Cold Holding); egg whites (46 F -Cold Holding) all at the breakfast buffet. Egg whites and liquid eggs in ice bath- improperly set up- at the breakfast buffet. As per operator food out of temperature for less than four hours. Food moved to walk-in cooler to quick chill. Milk and cut melon on the buffet line- not listed in TPHC form. As per operator food out of temperature for less than four hours. Operator added foods to the list. Operator moved foods to walk in cooler to quick chill. Corrected On-Site Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Diced tomatoes (62F) ambient cooling at 10:05 am to 66° F at 10:30 am since 9:45 Cooler kept opened during cooling process At this rate food will not reach 41 F or below within 4 hours. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Yellow rice 44-45 F cooling. Baked potatoes 46F cooling. As per operator, food prepared on Sunday and cooled in walk in cooler. Rice container tightly covered and stacked on top of each other. Baked potato tightly covered. Food never reached 41 F or below within 6 hours. See stop sale.

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

Intermediate - Two Wild birds present inside establishment-dining room and bar areas.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior to ice machine moldy. Repeat Violation

Basic - Clean utensils and equipment stored on dirty and dusty rack at cook line next to double ovens.

Basic - Clean wiping cloth stored in working reach in cooler at cook line. Operator stored properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened bottles of water at cook line and reach in cooler at frying station. Educated operator. Operator discarded. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Chef observed preparing food without hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observe utensils and scoops wet nested in bucket at dish washing area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Unclean Interior to microwave.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some coolers on cook line and frying station contain no Ambient thermometers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build-up of grease/dust/debris on hood filters. Gaskets with slimy/mold-like build-up.

Basic - Standing water in bottom of reach-in-coolers at cook line. Repeat Violation

Basic - Stored food not covered. Veggie burgers stored uncovered in reach in cooler #3 at frying station. Operator covered. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Wine and clarified butter in plastic containers not labeled. Operator labeled 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. yellow rice (50 - Cooling) in walk-in cooler. As per operator food cooled overnight. Food tightly wrapped and stored in large containers over stacked. Food never reached 41° F within 6 hours. See Stop Sale. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. 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. yellow rice (50 - Cooling) in walk-in cooler. As per operator food cooled overnight. Food tightly wrapped and stored in large containers over stacked. Food never reached 41° F within 6 hours. See Stop Sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. RIC#1 sautéed area: fish dip (46 - Cold Holding); diced tomatoes (44 - Cold Holding); sliced cheese (48 - Cold Holding); Cooler set up in the morning. Food brought out from walk-in cooler. Food not portioned or prepared today. Food out of temperature for less than four hours. Food moved to different working cooler and placed in ice bath. RIC #1 at frying station: fish (40-47 - Cold Holding); sliced cheese (42-50 - Cold Holding); food overstacked. Food not portioned or prepared today. Food out of temperature for less than four hours. Operator divided containers and moved top part of the food in reach in freezer to quick chill. RIC#2 frying station chicken (46 - Cold Holding); shredded cabbage (49 - Cold Holding); hot dogs (50 - Cold Holding); As per operator cooler set up in the morning. Food was brought out from the walk-in cooler. Food out of temperature for less than four hours. Food moved to different working cooler and placed in ice bath to quick chill. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. (50-52 - Cooling) at 9:55 to 50° F at 10:10 since 8:00 As per operator burgers are portioned and shaped in the house. At this rate food will not reach 41° or below within 4 hours. Food moved to working cooler and placed in ice bath. Corrective Action Taken Warning

Intermediate - No soap provided at handwash sinks at cook line and dishwasher. Operator provided Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using TPHC for liquid eggs scrambled eggs sausage sausage gravy diced ham sausage at breakfast buffet with no form. Emailed form during inspection. Operator printed and filled out form. Corrected On-Site Warning

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean tongs and serving spoons for the buffet stored in a basket with paper money( tips). Operator removed utensils and send back to the kitchen to be cleaned and sanitized. Corrected On-Site Warning

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 no longer frozen still in ROP package. Educated operator. Warning

Basic - Food stored on floor- case of frying oil stored on the floor at cook line. Operator stored properly. Corrected On-Site Warning

Basic - Reach-in cooler #2 at sautéed line shelves with rust that has pitted the surface. Warning

Basic - Reach-in cooler at sautéed line interior/shelves have accumulation of soil residues. Warning

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination at breakfast buffet in the dining room. Warning

Basic - Standing water in bottom of reach-in-cooler #2 at sautéed line. Warning

Basic - Wiping cloth sanitizing solution stored on the floor- at cook line; operator stored properly. Corrected On-Site Warning