8909 US 19, Port Richey, FL 34668
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Conveyor chain on oven
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawer gaskets on cook line Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 3 door cooler in bar - yogurt (45F - Cold Holding) moved to freezer
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. In bar- 3 door cooler display shows AH 1, 80. Island oasis yogurt is 45F
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At expo over crackers and on cook line prep counter, operator removed Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line- drawer gaskets soiled
Basic - Plumbing system in disrepair.tech is scheduled to repair today Water dripping onto bar floor from ice bin.
Basic - Waste line missing at soda gun holster. In bar
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station in drop in bin on ice, sour cream packets (54F - Cold Holding); butter pats (55F - Cold Holding) removed from refrigeration 2 hours prior, moved to freezer, discussed adding to time as a public health control In bar -yogurt base (44F - Cold Holding); half and half (45F - Cold Holding) all were at proper temperatures for am line check. At end of inspection- butter 41F, sour cream 41F , yogurt 31F, half and half 40F Corrected On-Site Repeat Violation
Basic - Employee smoking in a food preparation, storage or warewashing area. Cook vaping on cook line
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Single door cooler on cook line, shelves soiled and rusted
Basic - Smoking or vaping in an enclosed indoor workplace. Cook vaping on cook line, discussed with manager on duty
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Interior of ice machine/bin with rust that has pitted the surface Warning - From follow-up inspection 2022-10-19: Not done yet Time Extended
Routine - Food
Warning Issued
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 6 seconds Warning
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw salmon then put cooked shrimp on plate Warning
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put beard guard on and touched clean plate without washing hands Warning
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. Employee put cooked shrimp on plate to be served to customer Warning
High Priority - Employee washed hands with cold water. Water temperature 83F Warning
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee put cooked shrimp on plate after putting beard guard on without washing hands Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (53F - Cold Holding) in top rail above stove, manager took temperature around 12:30, manager put shrimp in walk in cooler Corrective Action Taken Warning
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for entire establishment, manager has to reset every 3 hours, water temperature is now 107F Corrected On-Site Warning
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, employee inverted ice bucket Corrected On-Site Warning
Basic - Dead roaches on premises. 2 dead roaches in dish area Warning
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook put beard guard on Corrected On-Site Warning
Basic - Interior of ice machine/bin with rust that has pitted the surface Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line Shrimp (47F - Cold Holding); Fish (48F - Cold Holding); Lobster (48F - Cold Holding) All items 41F or below during morning temperature checks. Manager moved to different cooler. Recheck Lobster 43F, Shrimp 41F, Fish 41F Corrected On-Site Repeat Violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on cook line soiled. Employee cleaned microwave. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 52°F cold hold, cream based sauce in same unit 40°F operator placed pasta on ice, shredded cheddar 56°F cold hold on ice bath. Pan not submerged. Operator moved the cheese to an alternate cooler, the cheese was out less than 4 hours Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food containers and utensils stored with dried food particles, operator removed the containers to be washed, rinsed and sanitized Corrected On-Site
Basic - Clean utensils or equipment stored in soiled food container. Operator removed utensils to be washed rinsed and sanitized Corrected On-Site
Basic - Floor soiled/has accumulation of debris. Cook line, prep area, walk in cooler
Basic - Food stored on floor. 2 cased of unwashed baking potatoes stored on the floor in dry storage. Operator moved them to a shelf.