WATER OAK GRILL

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fresh tuna not removed from ROP package before thawing

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Raw beef 50F cold hold. The beef was sitting in a pan that was not sitting flat in the unit. The beef was in the unit for less then 4 hours. The operator rearranged the unit to better fit the pan. Corrective Action Taken

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. 2 pieces of fresh tuna not removed from package before being thawed.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Small portion cup no handle used to dispense spices. Discussed why paper the reason a utensil with a handle must be used. Corrected On-Site

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. Operator changed sanitizer bucket, corrected ppm to 50.

Intermediate - Handwash sink used for purposes other than handwashing. Dishes in hand wash sink in dish room

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks x2 on clean prep table. Operator moved beverages. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Scallops thawed at room temperature.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle containing food removed from its original container. Repeat Violation

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored on prep tables. Warning - From follow-up inspection 2025-04-22: Time Extended

High Priority - - From initial inspection : High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Over 500ppm quaternary at three compartment sink. Operator refilled and corrected to 200ppm Sanitizer bucket and spray bottle over 500ppm. Operator refilled and corrected to 200ppm Corrected On-Site Warning - From follow-up inspection 2024-12-26: Over 500ppm quaternary. Operator refilled triple sink, corrected to 200ppm Time Extended Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger 45f, ice added to top of product. Corrective Action Taken Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked chicken 53 F , butter 52 F in cooler opposite oven - temperatures taken earlier - manager placed Ice bags on top of food recheck : chicken 41 F, butter 35 F Stuffed olives 49;F at bar - manager placed olives in freezer for quick chill down recheck : 41 F Corrected On-Site

High Priority - medicine improperly stored next to plates at expo line - manager relocated medicine Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at bar - manager labeled spray bottle Corrected On-Site

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 in salad prep area - open beverage discarded 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 on reach in cooler at cook line - manager relocated phone Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee cutting octopus while wearing a bracelet in back kitchen area - employee took off bracelets Corrected On-Site

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

Basic - In-use knife/knives stored in cracks between pieces of equipment in salad prep area Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler - manager rearranged food Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of bug spray on same shelf with bag in box soda Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle Corrected On-Site

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. Tuna, swordfish at cook line coolers and in walk in cooler

Basic - Employee with no beard guard/restraint while engaging in food preparation. Chef Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter have debris build up

High Priority - Employee washed hands with cold water in cook line area -reviewed proper hand washing procedures with manager and employee

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over package of cut lettuce in walk in cooler - manager rearranged food Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - cut tomatoes mix date marked 10/29/22 in reach in cooler at cook line -manager discarded Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Cut tomatoes mix date marked 10/29/22 in reach in cooler at cook line -manager discarded Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -blue cheese fondu at steam table 84 F - employee reheated blue cheese - recheck 165 F Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Some oyster tags not marked with last date served.

Intermediate - No soap provided at handwash sink at bar - employee place soap at hand wash sink Corrected On-Site

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.- manager posted advisory Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. - mugs stacked under paper towels dispenser - manager relocated mugs Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee phone and keys on prep table -employee relocated items Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board at expo area of kitchen

Basic - Unwashed fruits/vegetables stored with ready-to-eat food ( cut garlic ) walk in cooler - manager rearranged food Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled near beverage station - manager labeled spray bottle Corrected On-Site

Basic - Food ( container of ice ) stored on floor in walk in freezer - manager relocated container of ice Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Seafood thawing in standing water in back kitchen - manager turned cold water on Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary - manager changed solution - recheck 100 ppm chlorine Corrected On-Site

High Priority - Container of medicine improperly stored. OTC medicine stored above prep table. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Items held in Walk in cooler more than 7 days. Ranch dressing-2 quarts Tarter sauce- 2 quarts

High Priority - Raw animal food stored over or with unwashed produce. Octopus stored over lettuce. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ranch 2 quarts Tarter sauce 2 quarts Discussed with operator, items disposed.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lemon Sauce at 118° operator reheating . At second temperature, Lemon sauce reheated to 192°. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on prep table.

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

Intermediate - Handwash sink not accessible for employee use at all times. Handwashsink blocked by table in corner next to slicer. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in Hand wash sink.

Intermediate - No soap provided at handwash sink between storage and cook line.

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.

Basic - Clean utensils or equipment stored in soiled container. On shelf near slicer in prep area.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table near service area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored on prep table. Corrected On-Site

Basic - Food stored on floor in walk in cooler.

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 stored in flour.

Basic - Raw fruits/vegetables not washed prior to preparation. Labeled avocados stored on prep table.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On cook line prep table. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Ribs thawing in prep table.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle on cook line not labeled.