LUCKY LOBSTER

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters and clams, no date on last 5 tags, discussed with operator, tags must be kept in order and dated when last oyster removed from box.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employees drinking from open cup on end of cook line. Discussed proper beverage containers to prevent lip to hand contact

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed herbs over ready to eat lobster in walk in cooler, operator moved lobster Corrected On-Site

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. salmon (138F - Cooking) operator moved back to grill, cooked to 155F Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. House made ranch dressing 71F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold hold unit at expo line -house made ranch dressing (71F - Cold Holding)see stop sale, in ice bath at expo line for 2 hours.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quart solution in kitchen > 500 ppm, corrected to 200 ppm Corrected On-Site

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. No soap or hand wash sign at server station in dining room

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Stained cutting boards on flip top cooler. Repeat Violation Warning - From follow-up inspection 2025-05-19: Time Extended

Intermediate - - From initial inspection : 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. Ronald, Lindsey and Amy expired trainings. Warning - From follow-up inspection 2025-05-19: Kitchen manager states that they have scheduled training for employees. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes 115f, item put back on reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

High Priority - Container of medicine improperly stored. Cold medicine stored on the upper shelf of the cook line. Staff removed cold medicine from cook line. Corrected On-Site

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. Dish washer loaded soiled dishes and went to the clean end and touched clean dishes, no hand wash.

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

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

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

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado in prep table / before being washed and stickers removed Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle containing food removed from its original container no labeled with common name Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Spray bottles of chemical stored hanging from wire rack storing clean utensils. Operation moved spray bottles from the area Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags stored in refrigerated drawer on cook line with mussels. 1 tag belonged in drawer the rest were not dated

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. The tag was removed from shucked oysters in walk in cooler before the last oyster was sold. The tag was moved to a container of oysters stored on the cook line. Operator to copy information from tag and keep with all pans of shucked oysters Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind the bar was used to dump ice.

Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Potato cutter cleaned in place no detergent used. Wiping cloth used from sanitizer bucket.

Basic - Food stored outside. 4 boxes of frozen fish delivered outside in front of the walk in cooler located outside. Operator moved 4 cases to the interior of walk in cooler. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Raw fruits/vegetables not washed prior to preparation. Stickers not removed from avocado prior to being cut on cook line Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on the cook line contain foods removed it's original container not labeled with common name.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator was able to get the dishmachine to sanitize properly during inspection.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server entered the kitchen with soiled dishes and touched the lip of a clean plate to serve customer with no hand wash.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 51F cold hold second temperature 40F cold hold at 2:43pm, sour cream 45F cold hold, second temperature 41F cold hold at 2:43pm,. Shrimp 51F cold hold, temperature 41F cold hold at 2:43pm, fish fillet 47F cold hold, second temperature 42F cold hold at 2:43pm,Cut chicken 90F held on grill on top of pans, French fries cooked 80F held on counter. I was unable to get a second temperature of chicken or fries , items were sold.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag from oysters shucked on premises in walk in cooler removed. Operator was able to provide the tag that belonged with the oysters. Discussed the need to keep tag with shellfish until the last oyster.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line heavily soiled. Cutting board used to cut celery soiled.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided employee agreement.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages on cook line no lids no straw stored next to food served to customers. Employee beverage stored on wire rack no lid or straw condensation dripping from drink on to clean dishes. Employee removed dished from the rack to be washed, rinsed and sanitized. Beverage removed. Corrected On-Site

Basic - Food stored on floor. Walk in cooler- bucket of lobster and container of lettuce stored on the floor. Operator moved foods off the floor to gain compliance. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut celery that was not washed. Discussed the need to wash produce before prepping

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado in prep table with out stickers removed. Discussed the need to remove stickers and was avocado before placing them in the prep table.

High Priority - Toxic substance/chemical improperly stored. Spray cleaner stored next to clean blender Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has dried food debris

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sinks behind the bar no paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. Sink behind the bar Corrected On-Site

High Priority - Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator to set up 3 compartment sink to sanitize until dish machine sanitizer can be repaired. Corrective Action Taken Priority: High Priority

High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dishwasher area.

High Priority - Observed: Operating with an expired Division of Hotels and Restaurants license. Admin Complaint Reference: 509.241(1)(2) and 509.251(1)(B), FS: 509.241(1)(2) LICENSES; ANNUAL RENEWALS. Each public lodging and public food service establishment shall obtain a license from the division. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation. 509.251(1)(B), FS: A license renewal filed with the division after the expiration date shall be accompanied by a delinquent fee as prescribed by rule, not to exceed $50, in addition to the renewal fee and any other fees required by law. Priority: High Priority

Intermediate - Observed: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator placed tags in numerical order. Corrected On-Site Priority: Intermediate

Intermediate - Observed: Clam/mussel/oyster tags not marked with last date served. Discussed the importance of dating the tags when the last oyster is served Priority: Intermediate

Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Priority: Intermediate

Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Priority: Basic

Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employs beverage stored on slicer, employee beverage stored with clean dishes. Repeat Violation Priority: Basic

Basic - Observed: Stored food not covered. Cream pie stored in walk in cooler uncovered. Priority: Basic

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta no date mark in walk-in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected- observed employee discard Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk-in freezer

Basic - Time/temperature control for safety food thawed in an improper manner. Observed lobster thawed at room temperature Corrected- observed employee moved to walk-in cooler Corrected On-Site