727 SEAFOOD AND GRILL

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings above comminuted beef in reach-in cooler. Items were relocated for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked neck bone (110F - Hot Holding) located in steam well. Operator returned to stock pot and reheat to 165F. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at kitchen slow draining.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler soiled with food debris between cracks.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From steam table on cooks line at 3:46pm a. cooked sausage (131F - Hot Holding); b. cooked corn (131F - Cold Holding)

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Reach-in cooler interior near flat-top have accumulation of soil residues.

Basic - Stored food not covered. Cooked crab not covered in cooler on cooks line.

Basic - - From initial inspection : Basic - Both bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation Warning - From follow-up inspection 2024-09-24: Time Extended - From follow-up inspection 2024-12-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning - From follow-up inspection 2024-09-24: Time Extended - From follow-up inspection 2024-12-06: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2024-09-24: Time Extended - From follow-up inspection 2024-12-06: Time Extended

Basic - - From initial inspection : Basic - Employees with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2024-09-24: Time Extended - From follow-up inspection 2024-12-06: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning - From follow-up inspection 2024-09-24: Time Extended - From follow-up inspection 2024-12-06: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in all reach-in freezers in establishment. Repeat Violation Warning - From follow-up inspection 2024-09-24: Time Extended - From follow-up inspection 2024-12-06: Time Extended

Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. Warning - From follow-up inspection 2024-09-24: Time Extended - From follow-up inspection 2024-12-06: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior near fat-fryers have accumulation of soil residues. Warning - From follow-up inspection 2024-09-24: Time Extended - From follow-up inspection 2024-12-06: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Reuse of chicken base containers to toss chicken wings in sauce. Warning - From follow-up inspection 2024-09-24: Time Extended - From follow-up inspection 2024-12-06: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink on cooks line is slow draining. Repeat Violation Warning - From follow-up inspection 2024-09-24: Time Extended - From follow-up inspection 2024-12-06: Time Extended

High Priority - 4 Shell eggs are cracked in sliding door cooler near soda machine. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimp stored above ready-to-eat sauces in reach-in cooler on cooks line. Raw ground beef stored above container of boiled eggs in sliding door cooler near three-compartment sink.

Intermediate - Handwash sink in kitchen is blocked by trash can and food cart not accessible for employee use at all times. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Container of curry seasoning stored in bowl of hand wash sink in kitchen. Employee removed seasoning. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and restroom.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in kitchen when operating valve.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle used as a scoop in a container of raw shrimp in reach-in cooler on cooks line.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair in back storage area and hole in ceiling above cooks line. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of cutting board on cooks line.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris.

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees in restroom. Will email DBPR Form 5030-111. Employees must wash hands.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors in cooks line.

Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink on cooks line is slow draining.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (100F - Hot Holding) on cook line, reheated on stove to minimum 165F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Accumulation of grease on grill surface

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by rolling cart

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen

Intermediate - No soap provided at handwash sink. Hand sink in kitchen

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Macaroni and cheese in chest freezers

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.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects in glue trap hanging from ceiling over dining room and in dry storage room

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in kitchen

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

Basic - Floor tiles missing and/or in disrepair. Dry storage room

Basic - Food stored on floor. Cooking oil on floor

Basic - Ice buildup in reach-in freezers

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in 129F water

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen

Basic - Working containers of food removed from original container not identified by common name. Flour bin not labeled