FATTY'S FISH SHACK LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat ice cream in reach in freezer. Operator moved raw item. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi Mahi and hogfish fully thawed in vacuum sealed bags.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 9lbs of butter in walk in cooler. Temped at 47F operator did not temp butter the night before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 9lbs of butter in walk in cooler. Temped at 47F operator did not temp butter the night before.

Intermediate - No soap provided at handwash sink. No soap at handwash sink in men's bathroom,.

Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Pet dog in outside bar, no ordinance from the city of Palm harbor.

Basic - Buildup of food debris/soil residue on equipment door handles. Door of reach in cooler in back prep area soiled

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. 24oz Mahi 18oz hogfish

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste basket in women's room.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on bar area, employee cell phones on shelf above prep table across from reach in coolers. Employee helmet above soda boxes in back of kitchen. Operator removed items. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Operator had them, remove watch. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups at bar area,

Basic - Equipment in poor repair. Door of outdoor walk in cooler damaged and will not close properly. Condensation on ceiling and on boxes of produce and chicken.

Basic - Floor soiled/has accumulation of debris. Floor of walk in cooler soiled.

Basic - Food stored on floor. Oil stored on floor in kitchen. Tomatoes stored on floor in walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Operator moved tongs to proper location. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave and oven has accumulation of food debris. Operator had employees clean the interiors of microwave and oven. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior of reach in cooler door has insulation visible. Is in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grill of soda machine soiled with debris,

Basic - Old food stuck to clean dishware/utensils. Old food on containers in back prep area.

Basic - Old labels stuck to food containers after cleaning. Old labels on containers in back prep area.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Air curtains not operating during inspection. Operator turned them on after being instructed. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in reach in coolers has rust.

Basic - Time/temperature control for safety food thawed in an improper manner. Employee thawing fish and shrimp under running water in dump sink. Operator stopped employee and showed them proper thawing technique. Corrective Action Taken

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer measured at 0ppm. Operator remade buckets and retested at 200ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bottles of butter and water unlabeled.

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/. Plans from 2017: No service alley on plans. Service alley has prep coolers, freezer, reach in cooler/freezer fridge. Dish machine was added. Multiple changes made in the kitchen. Refrigerators relocated and freezers relocated. Cooler added near dish machine. Ice machine no longer outside. Walk in cooler outside not on plans. Service window at the bar leading into kitchen not protected from the outside. No air curtains. Warning - From follow-up inspection 2025-07-16: Time Extended - From follow-up inspection 2025-10-08: Spoke to Lola in plan review No plans received or approved.. Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of white freezer. Warning - From follow-up inspection 2025-07-16: Time Extended - From follow-up inspection 2025-10-08: Time Extended

Basic - No handwashing sign provided at a hand sink used by food employees. Bar handwash sink. Printed handwash sign for operator and sign is now hanging. Corrected On-Site

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. Cook touched glasses then clean utensils without washing hands, discussed with manager, manager had cook properly wash hands Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Shrimp in drawer on cook line at 54F cold holding Repeat Violation

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. Donna expired 10/2024 Repeat Violation

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Bartender chewing gum while making drinks and running food, bartender discarded gum Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above oysters and mussels in reach in cooler. Operator relocated. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shrimp (50F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (50F - Cold Holding) food was portioned at 9am. No temperatures taken since to make sure the food cooled properly. See stop sale. calamari (45F - Cold Holding) was not prepared today. Operator states it was moved to the cooler at around 11am. Operator placed in freezer for rapid chill.

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

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking handwash sink on cookline. Trash can was relocated. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strip for sink and surface cleaner that is used in the sanitizer buckets. Operator is to use chlorine until they get the proper test strips.

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. Donna and Nicholas expired food handlers trainings.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverages sitting on prep table in the kitchen on cookline. Employee relocated. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. For two employees handling food. Employees put on hats. Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator was able to obtain the tag from the office and return it to container of clams. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on top of convection oven not inverted. Discussed the need to inverted and protected.

Basic - Wood food-contact surface not properly sealed. Paint worn off service window exposing wood

Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraints Discussed the need to wear hair restraints while involved in food prep.

Basic - Floor soiled/has accumulation of debris.

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled with grease and food debris to include under and behind fixed equipment on cook line, prep area, storage areas and walk in cooler. Warning - From follow-up inspection 2024-06-10: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings cooked 44F cold hold, operator moved to alternate cooler for quick cool Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Pesticide stored on wire rack next to a jar of olives. Operator moved pesticide Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Prep unit containing chicken wings has standing water in the interior

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over raw beef, operators rearrange cooler to gain compliance. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings 46 ( - Cold Holding); sausage (46F - Cold Holding). Items were out of refrigeration while unit was replenished Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken wings (50F - Cold Holding); cooked chicken wings (45F - Cold Holding); chicken wings (47F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken wings (50F - Cold Holding); cooked chicken wings (45F - Cold Holding); chicken wings (47F - Cold Holding)

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator returned the tag to the container of oysters Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with its common name.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of pans in drying rack area. Warning - From follow-up inspection 2023-05-08: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt on food debris. Warning - From follow-up inspection 2023-05-08: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Bar area connecting to prep expo area open air. Warning - From follow-up inspection 2023-05-08: Time Extended