SHARKY'S ON THE PIER

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 dishwashing machine at 000 parts per million chlorine sanitizer. Operator change sanitizer bucket and reprised machine, retested at 100 parts per million. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink in fish cutting cooler does not have hot water. Operator stated it was damaged during hurricane and they are not doing fish cutting in cooler till handwashing sink is repaired. Corrective Action Taken Warning - From follow-up inspection 2024-11-01: Observed handwashing sink in fish cutting cooler does not have hot water. Operator stated it was damaged during hurricane and they are not doing fish cutting in cooler till handwashing sink is repaired. Time Extended

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in dry storage building. Operator had staff clean ice machine. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open employee beverages in reach-in cooler at cooks line. Ope removed beverages. Corrected On-Site

Basic - Reach-in cooler shelves have accumulation of soil residues at wait staff station.

Basic - Water leaking from pipe under dishwasher machine.

Basic - In-use tongs stored on equipment door handle between uses at cooks line. Observed operator remove tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in standing 74F water at cooks line grill. Observed operator remove utensils from use. 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. Observed chlorine sanitizer at 000 part per million chlorine sanitizer. Observed operator checked sanitizer bucket and adjusted it. Recheck. Sanitizer at 50 parts per million. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 3:40 pm butter cut on counter at wait station not time marked. Observed stated butter cups were placed out at 11:30 am. Observed operator voluntarily dispose of butter cups.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed at 3:40 pm butter cut on counter at wait station not time marked. Observed stated butter cups were placed out at 11:30 am. Observed operator voluntarily dispose of butter cups.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment is doing non-continuous cooking of chicken wings without approved written plans. Email operater information for non-continuous cooking guidelines and application.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not provide Time as a Control sheet at time of inspection. Repeat 4-4-23 Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on cooks line and expo station. Repeat 4-4-23. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters at wait station not covered or inverted. Repeat 4-4-23 Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and beef over ready to eat roasted tomatoes and slice mozzarella in reach-in cooler draws at grill station. Observed operator rearrange food for proper storage. Corrected On-Site

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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator is keep butters and sauces at front of cooks line on time and marked correctly but does not have written time as a control procedure sheet. Email operator time a control sheet. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of clean dish end of dishwasher machine. Observed employee remove beverage. Corrected On-Site

Basic - Interior of ice machine in dry storage room has rust that has pitted the surface

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not covered or inverted at wait station. Observed operator invert coffee filters. Corrected On-Site

Basic - Walk-in cooler across from dishwasher area has accumulation of soil residues and mold-like substance on interior and shelves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter blend at grill station at 64F. Operator stated butter had been out for approximately 1 hour. Operator put butter on to time as a control sheet and marked time appropriately. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance on interior of ice machine in paper storage building.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic no handle cup used as scoop in salsa at sauté station. Observed operator move and replace cup with handled scoop. Corrected On-Site

Basic - Food stored on floor. Observed case of potatoes and limes on floor in Walk-in cooler. Observed operator move item off floor to shelves. Corrected On-Site

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. Observed employee load dirty dishes to front of dishwasher and then unload clean dishes without washing hands in between. Observed operator correct employee and instructed employee on proper procedures for hand washing. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over sliced pickled ginger and gluten free rolls in Walk-in cooler at end of cooks line. Observed operator move ginger and rolls to upper shelves away from fish. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter pc's at wait station by coffee machine at 64F. Observed operator place butter into ice filled container. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed window cleaner spray bottles over sugar pc's by wait station near beach side kitchen entrance. Observed employee remove chemical to lower shelf. Corrected On-Site

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dishwasher machine not dispensing chemical sanitizer. Observed operator set up 3 compartment sink to sanitize equipment and wares. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan covers in Walk-in cooler at end of cooks line covered with dust. Observed operator have employee clean fans. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed multiple employees touching clothes, face, and hats and then handling food and clean utensils.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over bread in the reach in cooler across from the grill top. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on the can opener blade near the nacho station.

Intermediate - Handwash sink used for purposes other than handwashing. Observed servers dumping ice in the hand washing sink next to the soda machine.

Basic - Buildup of food debris/soil residue on equipment door handles across from the cook line.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the lines.