SEAWEED

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sous vide cooked chicken wings dated 1/2/2026 no time, held beyond 48hour requirement without a haccp plan. 5 pounds of wings discarded.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked meatloaf 60f, found after 15 minutes in crescore. Product will not reach 165f, reheat in 2 hours. Staff moved item back to walk in cooler for quick chill. Product will not be reheated in line oven to order. Corrective Action Taken

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooked chicken wings dated 1/2/2026 no time, held beyond 48hour requirement without a haccp plan. 5 pounds of wings discarded.

Basic - Ceiling tile missing. Back prep area.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 15 individual packs of Sous vide pork chops no time stamp or date mark. Items will be discarded.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatloaf 89f, one hour, product would not meet the time parameters for reheating. Kitchen manager moved item to steamer for rapid reheat. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Happy birthday stencils observed in hand sink. Items removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Floor area(s) covered with standing water. Walk in cooler floor by walk in freezer door. Repeat Violation

Basic - Ice buildup in walk-in freezer floor.

Basic - Stored food not covered. Ice cream tub not covered. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 15 individual packs of Sous vide pork chops no time stamp or date mark. Items will be discarded.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. 15 individual packs of Sous vide pork chops still in cryovac package, no time stamp or date mark. Items will be discarded.

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on walk-in cooler door. Cooler door on cooks line falling off. - From follow-up inspection 2025-05-29: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Two 1lb can of red peppers is dented at seams on dry-storage shelf. 20oz can of pineapple slices is dented at seam. Observe operator discard cans. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave sushi bar area with gloves on to prepare wiping cloth bucket then return to bar area and begin engaging in food preparation preparing sushi with removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From front expo line at 4:40pm. Operator refilled container with ice. a. crab (53F - Cold Holding) Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From cooks line at 4:25pm. Operator turned heat up on stove. Re temp at 5:15pm a. cream sauce (119F - Hot Holding) 171f b. demi-glaze sauce (123F - Hot Holding) 176f Will email DBPR Form 5030-009. Reheating For Hot Holding Procedures. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to water faucet without vacuum breaker in ware washing area.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to water faucet at mop sink without vacuum breaker.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line are stained with black substance.

Intermediate - Handwash sink used for purposes other than handwashing. Scrub pads stored in bowl of hand wash sink at sushi bar. Employees removed scrub pads. Ice dumped inside bowl of hand wash sink in bar area. Employee burned ice. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located outside in rear of establishment.

Basic - Bowl or other container with no handle used to dispense food. single-serv bowl without handle stored in cooked corn in reach-in cooler on cooks line. Operator removed bowl. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Clean plates in bar area exposed to drip when reaching for paper towels to dry hands. Employee removed paper towels from above plates. Corrected On-Site

Basic - Duct tape used to repair ice machine radiator door.

Basic - Ice scoop handle in contact with ice being served to the public in bar area. Operator removed scoop from ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.

Basic - Reach-in cooler across from gas stove on cooks line shelves with rust that has pitted the surface.

Basic - Standing water in bottom of reach-in-cooler on cooks line.

Basic - Unprotected ice machine in a customer/nonsecure area. Located in rear establishment without lock. Discussed with operator protecting ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes inside hand wash sink in kitchen . Reviewed with manager hand wash sinks are for washing hands only

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Oyster tags not marked with last date served. Reviewed with manager

Intermediate - Spray bottle containing toxic substance not labeled at back kitchen area . Reviewed with manager .

Basic - Food ( ice cream ) stored on floor in walk in cooler. Manager rearranged food Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit ( walk in freezer ) with food to be served to customers. Manager removed employee drink Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at fry station Cutting boards on reach-in coolers on cook line. Repeat Violation Warning - From follow-up inspection 2023-10-13: Time Extended

High Priority - Dented/rusted cans present. See stop sale. #10 can chili sauce in dry storage

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee preparing raw tuna did not change gloves between food preparation and other task. Dipped hands in sanitizer bucket. Educated employee on proper hand-hygiene procedures Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line reach in cooler chicken stock (70F) Operator placed item in cooler on bags of ice. Walk-in cooler cooked corn (46F - Cold Holding) Operator placed in freezer Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer located next to fat fryer lobster bisque (120F - Hot Holding) Operator re heated lobster bisque to 173f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards. Soda-gun at bar soiled with debris buildup.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar and in dining room. Operator labeled bottles with common name. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machines locate in rear of establishment.

Basic - Accumulation of debris on exterior of warewashing machine. Dishwasher in kitchen.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop inside corn stored in walk-in cooler. Operator removed bowl. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on prep art not protected/covered. Operator covered plates. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards

Basic - Damaged/spoiled/recalled food not properly segregated. #10 can chili sauce in dry storage. Operator discarded can. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not segregated in reach-in cooler. Operator discarded food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone on wait table.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food on cook line with no beard guard.

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line preparing food without hair net.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in dish area stored wet.

Basic - Food stored on floor. Two cases of shrimp stored on floor in walk-in freezer. Operator placed items on shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Ice scoop at bar. Operator removed scoop and placed in holder. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hung on oven door on cook line

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl inside brown sugar container without handle. Operator removed bowl. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven in salad prep area.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's and Women's restrooms. Emailed operator hand wash signs. Operator place in restrooms. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Soiled dry cloth on top of cutting board. Operator removed towel. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. In walk-in cooler. Fish in reduced oxygen package in pan thawing without packages scorn. Operator scorned packages Corrected On-Site

Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine located at rear of establishment is not protected from the public. Operator locked machine. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. Operator placed in sanitizer solution. Corrected On-Site

Intermediate - - From initial inspection : 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 - From follow-up inspection 2023-03-15: No staff training provided or completed at time of call back inspection. Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. Two number 10 cans of Heinz Ketchup.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. filet at 3:36 (50F - Cold Holding); ribeye (51F - Cold Holding)at 3:32; ; raw tuna (46F); raw grouper (45F - Cold Holding)at 3:36. Retemped all items 37F to 40F at 4:21. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At sushi bar, operator moved cutting board that covered the hand wash sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones and speakers above the cook line. Educated employee and they moved the items. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put it in multiple pony tail style. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. On oven door at sushi bar. Employee moved to proper place. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on front facing sliding doors cooler. Rusting on shelves in front facing two door cooler on the front line. Gaskets on keg cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator moved out of cooler. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Storeroom.

Basic - Ice buildup in reach-in freezer- ice cream freezer.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site