TARPON TAVERN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on end of cook line- mixed shredded cheese (51F - Cold Holding); coleslaw (50F - Cold Holding); moved from walk in cooler this morning, all temps 41F or below at 11 am, moved back to walk in cooler.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In bar - towel bucket greater than 400 ppm, corrected to 200 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at both coolers

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep cook went out back door into walk in cooler door then back into back door and continued to prepare food without changing gloves or washing hands

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47F - Cold Holding); raw fish (47F - Cold Holding) in top of reach in cooler, temperature was taken within 4 hours, manager iced items

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line used to fill container

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees put beard guards on Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from flat-top grill is stained.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024 Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw fish in drawers on cook line, raw chicken moved to bottom of reach in cooler Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cooler next to cutting board where they are prepared food, drinks removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on shelf next to spices and above microwave, speaker removed Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. All employees put beard guards on 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. Employee put beard guard on then touched clean plate without changing gloves or washing hands, discussed proper hand washing with manager, manager had employee remove gloves and properly wash hands Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in kitchen, paper towels restocked Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker and cell phone on shelf above clean dishes, items removed 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 put hat on then proceeded to cook food and touch clean baskets without washing hands

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2023 Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fish (53F - Cold Holding); shrimp (54F - Cold Holding) in reach in cooler by expo window, no temperature monitoring

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (53F - Cold Holding); shrimp (54F - Cold Holding) in reach in cooler by expo window, no temperature monitoring

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. Provided manager with DBPR HR 5030-104 Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided manager with DBPR Form HR 5030-103 Corrective Action Taken

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

Basic - Employee with no hair restraint while engaging in food preparation. Employee put a hat on Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar, operator replaced Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Floors under equipment

Basic - Hole in or other damage to wall. Wall cove by dish area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses. And under cutting boards.

Basic - Wood food-contact surface not properly sealed. Storage room for soda bags

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2022-04-27: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese crumbles (52°F - Cold Holding); shredded mozzarella cheese (49°F - Cold Holding), operator put bags of ice on product Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer solution for 3 compartment sink at 0ppm, employee refilled sink, now at 200ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line

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

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

Basic - Cove molding at floor/wall juncture broken/missing. In kitchen next to prep table

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on reach in cooler next to saucing bowls, all drinks removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has watch on while cooking and preparing food, cook took watch off Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Throughout the kitchen

Basic - Soiled dry wiping cloth in use. Using soiled dry towel to wipe down cutting boards and knives, employee removed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on cook line, employee removed Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line at 0ppm, operator stirred bucket to dissolve tablet now at 200ppm Corrected On-Site