MONSTAH LOBSTAH IRB

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Feed tube was submerged in sanitizer. Adjusted tube now working. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder 48f, chowder 48f, chowder 47f, made on 1/27/26 missed cooling window. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chowder 48f, chowder 48f, chowder 47f, made on 1/27/26 missed cooling window. 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. Operator cannot located current certificates.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Sides of inside machine.

Basic - Equipment in poor repair. Torn gaskets on four door reach in on cooks line. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 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. Haddock chowder 46f, made on 7/8/2025 3 gallons, missed cooling window, discarded. Lobster bisque 55f, made on 7/9/2025 2 gallons, missed cooling window, discarded.

High Priority - Live, small flying insects found. 4 flies observed near hand sink next to dishwasher. 3 flies observed in server side station.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Haddock chowder 46f, made on 7/8/2025 3 gallons, missed cooling window, discarded. Lobster bisque 55f, made on 7/9/2025 2 gallons, missed cooling window, discarded. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Bowl or other container with no handle used to dispense food. Savanah used for portioning in flour container. Corrected On-Site

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

Basic - Equipment in poor repair. Torn gasket-reach in cooler door on line next to stand up reach in at end of line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under scrape table.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. There is only one hand sink in the kitchen. Hand sinks needed at various locations in kitchen. File on hand does not match layout of restaurant. - From follow-up inspection 2025-03-10: File started with plan review. Time Extended

High Priority - Employee drank from container no straw, then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

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.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratch head no hand wash.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over cooked lobster in stand up reach in on line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger stored over raw scallops in stand up reach in on line.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dropped tongs, server took tongs to dish did not wash hands.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. I piece of thawed salmon not removed from sealed package. Discarded

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 6.5 bags coleslaw made 2/25/2025 48f, missed cooling window. Items discarded.

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. 6.5 bags coleslaw made 2/25/2025 48f, missed cooling window.

High Priority - Toxic substance/chemical improperly stored. Quaternary liquid stored over ice bin in server station.

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

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Front bar area.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. There is only one hand sink in the kitchen. Hand sinks needed at various locations in kitchen. File on hand does not match layout of restaurant.

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. Printed and posted. Corrective Action Taken

Basic - Carbon dioxide not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets.

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. I piece of thawed salmon not removed from sealed package. Discarded. Repeat Violation

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.

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

Basic - Employee with no hair restraint while engaging in food preparation.

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

Basic - No copy of latest inspection report available.

Basic - Stored food not covered. Frozen corn and crab legs not covered in line freezer.

Basic - Waste line missing at soda gun holster over ice well. Outside bar soda gun. Inside bar gun. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gumbo 53f, made on 3/26/2023, missed cooling window.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gumbo 53f, walk-in cooler, made on 3/26/2023 missed cooling window. Raw oysters 54f, found in line cooler. Both items discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw grouper 58f, hot dogs 52f, cooked meatloaf 54f, raw oysters 54f, raw shrimp 50f, all items except oysters moved to reach in cooler for quick chill.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs made on Saturday no date mark.

Basic - Employee with no hair restraint while engaging in food preparation. Two employees . Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. On floor in outside bar.