HUNGRY CRAB

High Priority - Nonfood-grade bags used in direct contact with food. Raw squid thawing in plastic to go bag in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked crab legs in walk in cooler Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (127F - Hot Holding) held in crock pot, staff increased temp Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals stored next to open bag of flour in rear kitchen hallway Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags loosely stored in plastic bucket with no date marks Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Commingled tags in bucket missing date marks Repeat Violation

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Plastic tub of raw, shucked oyster in walk in cooler with no tag Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holster at bar soiled, manager removed for cleaning Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Multiple boxes of chemicals staked blocking hand sink in employee restroom at rear of kitchen

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Staff unable to locate test kits

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near dish pit

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf above prep table on cook line

Basic - Floor soiled/has accumulation of debris. Food debris on floor in walk in freezer Accumulation of grease under 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. Scoop handle in sugar bucket, removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 72F water

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled on cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Standing water in bottom of reach-in-cooler. Beer cooler at bar

Basic - Stored food not covered. Open bag of flour in rear hallway stored next to chemicals

Basic - Time/temperature control for safety food thawed in an improper manner. Raw squid thawing in bowl of standing water in walk in cooler

Basic - Uncovered food stored near sink exposed to splash. Uncovered breading station next to hand sink on cook line with no splash guard Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Waste line missing at soda gun holster. Behind bar Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Staff observed eating next to ice machine, then proceeded to to put on gloves and handle food with no hand wash, discussed proper hand washing procedures

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. Staff observed eating and using personal cellphone, then proceeded to clean moth dish machine without washing hands first

High Priority - Live, small flying insects found 3 live flies over trash cans next to dis pit

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over produce and bottled water in walk in cooler

High Priority - Toxic substance/chemical improperly stored. Can of WD40 on storage shelf with bottles of chili sauce

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags in bucket with no date marks Repeat Violation

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Raw shucked oysters in walk in cooler with no tag Repeat Violation

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

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand sink behind bar, used as dump sink

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/ Manager on duty during inspection unable to provide proof of CFM with 6 employees present

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser next to dish machine not working

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee eating in a food preparation or other restricted area. Multiple employees observed eating on cook line

Basic - Food stored in undrained ice. Raw scallops stored in undrained ice water in cooler on cook line

Basic - Food stored on floor. Box of margarine on floor next to rear door Boxes of oysters on floor in walk in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled on cook line Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor next to wait station

Basic - Uncovered food stored near sink exposed to splash. Uncovered breading station in front of hand sink on cook line Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Waste line missing at soda gun holster. Behind bar Repeat Violation

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee observed eating on cook line, then proceeded to check food cooking in wok without washing hands

High Priority - Nonfood-grade bags used in direct contact with food in freezer Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shell eggs over produce in walk in cooler Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All oyster tags in plastic bucket, not in chronological order

Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags in bucket missing date marking

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Raw shucked oysters in plastic tub in walk-in cooler with no tag

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three valid certificates provided during inspection

Basic - Cardboard used to line nonfood-contact shelves. Shelves on cook line Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Next to rice cooker

Basic - Employee eating in a food preparation or other restricted area. Employee observed eating on prep table next to dish machine. Another employee observed eating on cook line Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 69 F water

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven on cook line soiled

Basic - Uncovered food stored near sink exposed to splash. Flour breading station next to hand sink on cook line

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Waste line missing at soda gun holster. Behind bar

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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 2024-09-17: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some 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 2024-09-17: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line bottom shelf of prep table on cooks line. Warning - From follow-up inspection 2024-09-17: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted. Warning - From follow-up inspection 2024-09-17: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-09-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust in dining area Ceiling tiles soiled with food debris and mold- like substance in kitchen above triple sink . Reviewed with manager . - From follow-up inspection 2024-04-23: -Ceiling tiles in dining area cleaned , vents clean . Appears black paint may have been removed from tile after cleaning. Reviewed with manager - ceiling tile above triple sink soiled in kitchen Reviewed with manager. Manager instructed employee to clean tiles in kitchen at end of this inspection Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Scrub pads in hand wash sink at cook line - reviewed with person in charge hand wash sinks is for washing hands only - person in charge removed scrub pads from hand sink Corrected On-Site

Intermediate - Oyster tags not marked with last date served. Reviewed with person in charge

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment.Reviewed with person in charge

Basic - -Employee eating in a food preparation or other restricted area at expo line - dishwasher eating in the dish washing area - reviewed with person in charge

Basic - Food stored on floor in walk in freezer - reviewed with person in charge food storage

Basic - Food-contact surface not smooth and easily cleanable. Interior of microwave rusted and peeling - reviewed with person in charge

Basic - Interior of microwave has accumulation of black substance/grease/food debris at cook line - employee cleaned microwave Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at the bar

Basic - Opened employee beverage container in a cold holding unit ( glass door cooler) with food to be served to customers at cook line - reviewed its person in charge - drink removed Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef patty out of original package stored with raw shrimp out of original packaging in reach-in freezer near ice machine. Operator removed beef patty. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area soiled with slime substance.

Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad inside hand wash sink bowl located near fat fryer. Operator removed scrub pad. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as a scoop in rice located in dry-storage area. Operator removed bowl. Corrected On-Site

Basic - Equipment in poor repair. Bottom shelf of prep tables located near Dishmachine are rusted.

Basic - Ice buildup in reach-in freezer near ice machine.

Basic - No handwashing sign provided at a hand sink used by food employees in bar area. Emailed operator hand wash sign.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors on cook line. Soda machine nozzle diffusers.

Basic - Working containers of food removed from original container not identified by common name. Containers of seasoning on shelf above reach-in cooler removed from original packaging not labeled.

High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Sent big six packet and discussed with operator. Corrective Action Taken

High Priority - 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. Dish machine in kitchen tested at 10ppm. Operator primed sanitizer and ran machine again and it tested at 50ppm chlorine. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust on interior ceiling of microwave in kitchen, to the left of the ice machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine in kitchen.

Basic - Food stored on floor. Bag of frozen clams on floor in walk-in freezer. Employee moved food to shelf. Corrected On-Site

Basic - Stored food not covered. Bus tub of calamari in walk-in freezer not covered. Employee covered food. Corrected On-Site

High Priority - Container of medicine improperly stored. -gas x and other medicines on prep table in kitchen Operator moved items during time of inspection. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -5 live flies at beer reach in cooler

High Priority - Nonfood-grade bags used in direct contact with food. -meat products in walk-in freezer stored in thank you bags Operator moved items to clear bag during time of inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef patties (not in original packaging) over pre-cooked chicken in walk-in freezer -raw chicken over condiments in walk-in cooler Discussed proper hierarchy with operator during inspection Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg wash (45F - Cold Holding) Discussed proper icing method with operator during time of inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fried wings (99F - Hot Holding) Discussed reheating to 165 degrees Fahrenheit Operator reheated during time of inspection. 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 - Clams/mussels/oysters tag removed from original container prior to container being emptied.

Intermediate - Handwash sink not accessible for employee use at all times. -scrubber in hand sink at cooks line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at hand sink on cooks line Operator replenished during time of inspection. Corrected On-Site

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

Basic - Cardboard used to line nonfood-contact shelves. -cardboard on shelf with metal containers Operator moved cardboard during time of inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice bucket at ice machine Operator inverted during time of inspection. Corrected On-Site Repeat Violation

Basic - Drain cover(s) missing. -At three compartment sink Operator placed drain cover on drain during time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottles on prep table in kitchen Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employees food items in shelf with food items served to the public in the dry storage area and walk-in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone charger on prep table in kitchen Operator moved items during time of inspection. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal bowls above three compartment sink -plastic cups at dish drying rack Repeat Violation

Basic - Equipment in poor repair. -cracked fryer baskets at cooks line

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. -breading stored in front of hand sink with no splash guard

Basic - Food stored on floor throughout kitchen . -bag with flour -soda fountain syrup -bottle with oil -boxes of food items on floor in walk-in freezer Operator moved items during time of inspection. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife store between cracks at cooks line Operator moved knife during time of inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle in flour in kitchen area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in water at 77 degrees Fahrenheit Operator discarded water Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave next to ice machine has accumulation of food residue

Basic - No handwashing sign provided at a hand sink used by food employees. -in bar area Issued sign to operator during time of inspection. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -sides of wok station have accumulation of grease Repeat Violation

Basic - Oysters are removed from original container for long-term storage. Placed in plastic containers Repeat Violation

Basic - Single-service articles improperly stored. -straws on floor in hallway next to walk-in freezer

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at prep station in kitchen

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Corrected to 50 ppm during time of inspection. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. -at dish washing area Operator moved item during time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -flour container in kitchen not labeled Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. -thank you bags used to store noodles in walk-in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over soup in glass sliding door reach in cooler at cooks line Operator rearranged during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -scallops(47F - Cold Holding) Discussed storing food directly in make table Item held out of temp for less than four hours

Intermediate - Handwash sink used for purposes other than handwashing. -observed ice in hand sink at wait station

Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop sugar in dry storage area

Basic - Clams/mussels/oysters removed from original container for long-term storage.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice bucket at ice machine Operator inverted during time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone above prep table adjacent of cooks line

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease

Basic - Food stored on floor. -bottle with oil on floor at hand sink -multiple boxes of food items on floor in walk-in freezer Employee moved oil during time of inspection. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife between make table Operator moved during time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in water at 76 degrees Fahrenheit

Basic - No handwashing sign provided at a hand sink used by food employees. -in bar area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -sides of fryers have accumulation of grease

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -employees beverage in glass reach in cooler next to ice machine

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled behind and under fixed equipment and area of dishwasher and mop sink. Warning - From follow-up inspection 2021-12-06: Time Extended