PHILLIPPI CREEK VILLAG OYS BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seafood stuffing at 47F and shrimp 50F. Operator stated item had been in single door make station on cook line for approximately 2 hours. Operator moved items to freezer to rapidly cool. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of soda gun at the bar with black mold like substance. Employee was in the process of cleaning soda gun. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed towel in hand wash sink in kitchen across from walk-in cooler. Operator removed towel. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusty wire food rack in walk-in cooler 2.

Basic - Bowl or other container with no handle used to dispense food. Observed solo cup being used to dispense jalapeños pepper slice in single door make station in salad preparation area. Operator removed solo cup. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a 1" gap at threshold of exterior door from kitchen.

Basic - Food stored on floor. Observed bags of onion on the floor in walk-in cooler 2. Operator moved onion off the floor. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in seafood stuffing on cook line. Operator moved handle above product. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach-in cooler across from sauté on cook line. Observed no ambient thermometer in walk-in cooler inside kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed employees must wash hand sign in men's bathroom near oyster area. E-mail operator a hand wash sign. Operator printed and hung sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the underside of soda dispenser next to spouts at the bar with black mold like substance. Operator was in the process of cleaning and sanitizing areas. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose the bibb faucet at the oyster bar. - From follow-up inspection 2025-10-07: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in the walk-in freezer. - From follow-up inspection 2025-10-07: Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone at the server station in front of the oyster bar. For reporting purposes only. - From follow-up inspection 2025-10-07: Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed a non-food grade barrel used to stored ice at the oyster kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over garlic bread in the singe-door reach in cooler on the cook line. The operator properly stored the raw shrimp. Observed raw shell eggs stored over uncooked pasta in the walk in cooler. The operator properly stored the cooked pasta. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the server expo line. The operator stated the butter had been held for approximately 1 hour. The operator emptied half of the contents and stored in the lower portion of the cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (131F - Hot Holding); cooked potatoes (127F - Hot Holding) on the cook line. The operator reheat the cooked potatoes (167F - Hot Holding); cooked rice (170F - Hot Holding) within 30 minutes. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a metal dish with no handle used as a scoop for cooked rice on the cook line. The operator removed the dish. Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored above a food preparation table in the prep kitchen. Observed employee wallet and keys stored above food on the cook line. The employees properly stored the personal belongings. Corrected On-Site

Basic - Food stored on floor. Observed bagged onions stored on the floor in the produce cooler. The operator properly stored the onions. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Opened employee beverage containers glass door reach in cooler near the entrance to the kitchen with food to be served to customers. The operator properly stored the beverages. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor in the prep kitchen. The operator properly stored the sanitizer bucket Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over mango salsa in the single door reach in cooler on the cook line. The operator properly stored the raw beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (47F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the pasta had been held for approximately 30 minutes. The operator emptied half of the contents and stored in the lower portion of the reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic butter (85F - Hot Holding) on the cook line. The operator stated the butter had been held for approximately 1.5 hours. The operator was emailed a time as public health control form.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in the handwashing sink in the kitchen.

Basic - Bowl or other container with no handle used to dispense food. Observed a foil cup with no handle used as a scoop for cottage cheese. The operator removed the cup. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on the cook line. The operator properly stored the employee beverage. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed an ice scoop stored touching a bottle of juice behind the bar. The operator properly stored the ice scoop. Corrected On-Site

Basic - Standing water in bottom of fish 4-door reach-in-cooler. The operator cleaned up the standing water. Corrected On-Site Repeat Violation

Basic - Waste line missing at soda gun holster near the entrance to the bar.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed potato salad prepared on site date marked 11/27. The operator discarded the potato salad. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed potato salad prepared on site date marked 11/27. The operator discarded the potato salad. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (47F - Cold Holding) in the reach in cooler at the server expo line. The operator put ice on the butter. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb near the handwashing sink at the oyster bar.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags with no date marks.

Intermediate - No soap provided at handwash sink behind the bar. The operator provided soap for the hand sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for salsa at the salad station. The operator removed the portion cup. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in the glass door cooler on the server expo line. The operator properly stored the employee food. Corrected On-Site

Basic - Food stored on floor. Observed plastic bottles of juice stored on the floor behind the bar.

Basic - Old labels stuck to food containers after cleaning in the dish area. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler at the oyster bar.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked shrimp (48F - Cooling) in the inside walk in cooler. The shrimp was prepared 9/29. The operator discarded the shrimp. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked shrimp (48F - Cooling) in the inside walk in cooler. The shrimp was prepared 9/29. The operator discarded the shrimp. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked floured in the 4-door reach in cooler in the kitchen. The operator properly stored the cooked flounder. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee filling a metal container with water from the handwashing sink.

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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the outside walk in cooler. The operator discarded the tuna. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food preparation table in the salad station. The operator properly stored the employee beverage. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scissor handles not stored above lemons in the server station. The operator properly stored the scissors. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning in the dish area.

Basic - Water draining onto floor surface from the three compartment sink. The operator fixed the drain pipe. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed a chlorine sanitizer bucket at the server station at 0ppm. The operator replaced the chlorine solution to 100ppm. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed oyster tags missing from original box in the walk in cooler when oysters are taken to the line for service. - From follow-up inspection 2024-07-25: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed a torn gasket on the reach in cooler at the center of the cook line. - From follow-up inspection 2024-07-25: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair in the prep area. - From follow-up inspection 2024-07-25: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb in front of the outside produce walk in cooler. Warning - From follow-up inspection 2024-04-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Some oyster tags not marked with last date served. Warning - From follow-up inspection 2024-04-02: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting in the warewashing area. Warning - From follow-up inspection 2024-04-02: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning in the warewashing area. Repeat Violation Warning - From follow-up inspection 2024-04-02: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw alligator stored over cooked lobster in the walk in cooler. The operator properly stored the raw alligator. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb outside by the walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled behind the bar. Repeat Violation

Basic - Accumulation of debris on the top of the warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed aluminum pans stored on top of the Aquafina cooler not stored inverted. The operator properly stored the pans. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler #3. The operator properly stored the employee food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee purse stored near taco shells in the salad prep area. The operator properly stored the employee belonging. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a bracelet. The employee removed the bracelet. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Observed scissors used for lemons not easily cleanable.

Basic - In-use ice scoop stored on soiled surface between uses at the ice machine. The operator removed the scoop and holder for sanitization. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use knives on the cook line stored in 74F standing water. The operator removed the knives for sanitization. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning in the dish area.

Basic - Soup spoons stored upright with the food-contact surface up near the soup well in the kitchen. The operator removed the spoons for sanitization. Corrected On-Site

Basic - Waste line missing at soda gun holster a the entrance to the bar. The operator connected a drain line. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed a gap in the seafood walk in cooler door. - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. Observed outside ice scoop stored in a soiled container . Observed ice scoops at the wait stations stored in soiled containers. - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation on the produce walk in cooler door. - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed missing light shield in the oyster prep kitchen. - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the sink in the oyster prep area. Observed no handwashing sign in the men's restroom near the oyster prep area. - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Waste line missing at soda gun holster at the service area behind the bar. - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vent in the prep area soiled with black mold like substance. - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Dishmachine missing baffles, curtains in wash/rinse tanks. Observed dishwasher missing curtains. - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in cooler at the wait station. - From follow-up inspection 2023-08-02: Time Extended

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. Observed chlorine sanitizer at 0ppm for the dish machine. Operator discontinued use of the dish machine and filled the three compartment sink. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the three compartment sink in the dish area.

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 - 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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing on the cook line and in the walk in cooler.

Basic - Food stored under dripping water line. Observed covered food stored under dripping condenser in the walk in cooler. Operator moved the food from the dripping water. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop used for seafood mix not stored above the food. Operator properly stored the scoop in the seafood mix. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed area surrounding soda nozzles at the wait station soda machine in the front of the dining room soiled with green mold like substance.

Basic - Old labels stuck to food containers after cleaning. Observed old date marks on clean dishes in the dish area. Operator removed all date stickers. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in bottle cooler behind the bar.

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. Dish machine sanitizer 25ppm Chlorine. Manager called technician and set up a sanitizer bay in the three compartment sink. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored over cooked fish in the reach in cooler on the cook line. Manager placed the oysters below the fish. Raw shrimp stored over cooked vegetables in the reach in cooler on the cook line. Manager placed the shrimp below the vegetables. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish then clean equipment without washing and changing gloves. Instructed employee and manager on proper hand washing protocol.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar cheese (54F - Cold Holding); cooked crab cakes (54F - Cold Holding). Stored stacked above the fill line in the top section of the reach in cooler on the cook line. Manager stated the items had been in the reach in cooler for 30 minutes. Manager emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to single service items in the wait station area. Manager removed the bottle. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid not labeled. Manager labeled the bottles. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling vents in the kitchen area soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drinks stored on preparation tables in the kitchen. Manager removed the drinks. Corrected On-Site

Basic - Floor area(s) covered with standing water. In walk-in cooler #1 and dishwasher area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floors not maintained smooth and durable. Walk-in freezer floor.

Basic - Food stored on floor. Box of fries stored on the floor in the cook line area. Manager placed the fries in the reach in cooler. Corrected On-Site

Basic - Light shield damaged/in disrepair. 2 light shields in the kitchen area cracked and broken 1 in the pantry area 1 in the cook line area.

Basic - Old labels stuck to food containers after cleaning. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Keg and beverage walk-in cooler.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed multiple employees on cook line not wash hands after removing and changing gloves. Educated operator on hand wash protocol.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in kitchen area. Observed soda dispenser at server station with food like debris around nozzles. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle at bar with blue liquid not labeled. Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed to go style container used for scooping seasoning on cook line. Operator discarded. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves. No longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal and plastic storage pans stacked wet. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water in dish area. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed cabinet freezer with exposed insulation at back door area.

Basic - Old labels stuck to food containers after cleaning. Observed plastic storage containers with labels still adhered.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled in multiple areas of kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic and metal storage pans stacked wet. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed multiple areas in kitchen and walk in coolers with standing water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda holster and soda lines with slime and black like build up. Operator cleaned lines and holster. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee confirmed beverage in cooler at wait station. Operator voluntarily discarded. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filter not protected. Operator discarded. Corrected On-Site