TARPON TURTLE GRILL & MARINA

High Priority - Live, small flying insects found 1 small fly under prep table with steam table 3 small flies under expo window. 1 small fly under dish machine Operator cleaned areas. Corrective Action Taken Repeat Violation

Basic - Dead roaches on premises. 1 dead roach on floor by walk in cooler, operator removed and sanitized floor Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor on cook line, expo, dish room not smooth and easily cleanable.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On lift top cooler on cook line, moved to bucket Corrected On-Site

High Priority - Live, small flying insects found Approximately 5 small flies around floor drain under steam table Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon, 22 8oz packages, completely thawed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cold hold unit on cook line -shredded cheese (48F - Cold Holding); coleslaw (46F - Cold Holding); , removed from refrigeration 1 hour ago, moved back to walk in cooler, discussed using time control. Recheck shredded cheese 37F, pico 42F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At wait station, cleaner spray bottle on prep table, over clean dishes, facing to go cups and lemons, operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

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. Salmon, 22 8oz packages, completely thawed. See stop sale Operator adjusted

Basic - Time/temperature control for safety food thawed in an improper manner. Fish and soups in standing water in prep sink, operator turned water for haddock 51F, moved soups to walk in cooler Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on cook line , 0 ppm, corrected to 50 ppm Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects found 11 flies at front of kitchen next drain. 1 fly in area where hot water heater is located. 2 flies cookline flying. 1 fly on the corner of a pan of food. Operator discarded the pan and covered the food on the cookline. 2 flies on a fan in the kitchen. - From follow-up inspection 2025-06-13: 1 fly observed on the wall in the kitchen above a prep cooler. 2 flies on the wall behind the cookline. All flies have been killed and the areas sanitized. Time Extended

High Priority - Live, small flying insects found 11 flies at front of kitchen next drain. 1 fly in area where hot water heater is located. 2 flies cookline flying. 1 fly on the corner of a pan of food. Operator discarded the pan and covered the food on the cookline. 2 flies on a fan in the kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in the server area when used is causing waste water to flow onto the ground in the kitchenuento a clogged drain. There is no other handwash sink in this area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paperwork towels at hand wash sink at the entrance of the kitchen. Operator stocked. Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach in the drain. Operator discarded and sanitized area. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain has standing water in two locations. One drain at the front of the kitchen where single service items are located. This drain has been unclogged and there is no water sitting in drain. The other drain is underneath a table at the front of the kitchen near the warewashing area. Water unable to drain when handwash sink in the server area is running. Observed water draining onto floors. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler and reach-in coolers on cooks line and wait station area at 2:25pm. Observed operator discard items. Stop sale not warranted. a. cooked rice (57F - Cold Holding) b. sliced cheese (52F - Cold Holding); c. sliced turkey (49F - Cold Holding) d. boiled eggs (55F - Cold Holding) e. sliced tomatoes (60F - Cold Holding); f. cut lettuce (68F - Cold Holding); g. shredded cheese (63F - Cold Holding) h. cut cabbage (56F - Cold Holding) Operator discarded all items. Discussed utilizing Time As A Public Health Control as an option. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-04-03: Sliced tomatoes 70F Diced tomatoes 56F Shredded mozzarella cheese 67F Pico 52F Cut lettuce 67F Shredded Cheddar Cheese 67F on cook line, food put on cook line 45 minutes ago, cook refilled ice bath, all product was sitting on top of ice Coleslaw 62F on server line, food was put in 45 minutes ago, all food pulled from walk in cooler and was at 41F or under, provided operator with form 5022-090 Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dishmachine max temperature 102f. Warning - From follow-up inspection 2025-04-03: Wash temperature is 102F Time Extended

Basic - - From initial inspection : Basic - Ceiling tile and vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning on shelf in prep area. Warning - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-04-03: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator changed chlorine sanitizer bucket. Rechecked reading 50ppm. Corrected On-Site Warning

High Priority - Live, small flying insects found 5 live flies in mop sink area. 3 live flies in room near oil tanks. Flies did not land on food or food contact surfaces. Warning

High Priority - Observed employee washed hands with cold water at hand wash sink in warewashing area. Discussed with operator proper hand hygiene techniques. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler and reach-in coolers on cooks line and wait station area at 2:25pm. Observed operator discard items. Stop sale not warranted. a. cooked rice (57F - Cold Holding) b. sliced cheese (52F - Cold Holding); c. sliced turkey (49F - Cold Holding) d. boiled eggs (55F - Cold Holding) e. sliced tomatoes (60F - Cold Holding); f. cut lettuce (68F - Cold Holding); g. shredded cheese (63F - Cold Holding) h. cut cabbage (56F - Cold Holding) Operator discarded all items. Discussed utilizing Time As A Public Health Control as an option. Corrected On-Site Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Ice and cup stored inside bowl of hand wash sink at wait station. Operator melted ice and removed cup. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Employee provided paper towels. Corrected On-Site Repeat Violation Warning

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dishmachine max temperature 102f. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on cooks line reading 76f after running for five minutes. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Carbon dioxide tanks not adequately secured. Warning

Basic - Ceiling tile and vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning

Basic - Dead roaches on premises. 2 dead roaches on floor in room with tanks. 1 dead roach on floor m dry-storage area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal hand bag stored on shelf with seasonings. Operator removed bag. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Food stored on floor. Bags of lettuce mix on floor in walk-in cooler. Employee placed lettuce on shelf. Corrected On-Site Warning

Basic - Ice scoop handle in contact with ice in bar area. Operator removed scoop. Corrected On-Site Warning

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

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge not readable. Warning

Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink on cooks line. Warning

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning

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

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken wings above unwashed peppers in walk in cooler

High Priority - Rodent activity present as evidenced by rodent droppings found. 14 rodent droppings on floor in corner of dry storage under rack by locked door

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pulled pork (77F - Reheating) put in at 10am ; rice (105F - Reheating) put in at 10am; roasted corn (77F - Reheating); mashed potatoes (84F - Reheating)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (49F - Cold Holding); pico (48F - Cold Holding); shredded cheddar cheese (56F - Cold Holding); cut lettuce (52F - Cold Holding); sliced tomatoes (52F - Cold Holding); butter milk (50F - Cold Holding) on cook line in ice bath, manager added more water to ice bath to ensure items were completely in ice water Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. pulled pork (77F - Reheating) put in at 10am ; rice (105F - Reheating) put in at 10am; roasted corn (77F - Reheating); mashed potatoes (84F - Reheating) in hot box in prep area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (120F - Hot Holding); cooked peppers (118F - Hot Holding); mashed potatoes (120F - Hot Holding) in steam table on cook line

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

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. Emailed operator form 5030-104

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

Intermediate - Manager or person in charge lacking proof of food manager certification. George Katakalidis does not have manager certification

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/ 6 employees working in kitchen, 4 servers and bartender with no certified food manager 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. Emailed DBPR Form HR 5025-131 to manager, he printed and posted at front door Corrected On-Site

Basic - Dead roaches on premises. Dead cockroach on floor under grill

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and speaker on top of reach in cooler

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

Basic - Floor soiled/has accumulation of debris. Under and behind all equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil on shelf under prep table

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from grill

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings thawing in sink of water, chicken wings 48F, wings removed from sink of water and put into walk in freezer

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete throughout the entire kitchen

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in server area, 2 flies on cook line of of which landed on diced tomatoes, stop sale issued, 1 fly in the rear of the kitchen. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fly landed on diced tomatoes Warning

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

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

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

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. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table. Manager removed employee beverage Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Floor area(s) covered with standing water. Dish wash area, prep area Warning

Basic - Food storage container/container lid cracked or broken. Plastic food container missing the corner of the container holding food on line. Warning

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

Basic - Working containers of food removed from original container not identified by common name.containers holding spices removed from its original container not labeled with common name. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on and started working without washing hands Employee touched raw fish with gloved hands, changed gloves then touched clean plate without washing hands Repeat Violation Warning

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. Employee touching cell phone while filling cups with ice and water then grabbed cup and took to customer Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 5 seconds Warning

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 touched face then put gloves on and started preparing food without washing hands Warning

High Priority - Employee washed hands with cold water. Water temperature 85F Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies by back door 1 fly on cook line 1 fly by soda station in kitchen Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice at bar in bin not protected, soda gun leaking down the hose into the ice Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at both bars Repeat Violation Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid or straw on top of dish machine, removed drink Corrected On-Site Repeat Violation Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee has a bracelet on that has strings hanging down while preparing food, took bracelets off Corrected On-Site Repeat Violation Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Put mask on Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Put hat on Corrected On-Site Repeat Violation Warning

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Bin of ice at bar not protected, soda gun leaking down the hose into the ice Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in bar Repeat Violation Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen and dish area Warning