RED GROUPER TAVERN

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

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed an employee handle soiled dishware than handle clean plated food without washing hands. Educated the employee on proper handwashing procedures. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged swordfish 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 swordfish Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened and held for more than 24 hours with no date mark.

Intermediate - Handwash sink used for purposes other than handwashing. Observed raw fish thawing in the handwashing sink near the dishmachine. The operator removed the fish from the hand sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the prep area. Repeat Violation

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed low hot water pressure at the handwashing sink near the dishmachine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Commercially processed reduced oxygen packaged swordfish 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 swordfish. 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 employee belongings stored on a food preparation table at the entrance to the cook line.

Basic - In-use ice scoop stored on soiled surface between uses. Observed an ice scoop stored unprotected on top of the ice machine.

Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed crab cracker utensils stored with the food contact surface up at the server expo line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler at the end of the cook line on the server station. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the prep area. Repeat Violation - From follow-up inspection 2025-07-30: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler at the entrance to the cook line. - From follow-up inspection 2025-07-30: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over marinara sauce in the single door reach in cooler on the cook line. Observed raw shell eggs stored over butter in the walk in cooler. An employee properly stored the raw animal foods. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray cleaner stored near a cutting board on a food preparation table in the kitchen. An employee properly stored the spray cleaner. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks near the dishmachine and in the prep area. The operator provided paper towels for the hand sinks. Corrected On-Site

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. Observed cooked meatballs and house ground sausage not properly marked with the date removed from the freezer to thaw.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 78F at the handwashing sink on the cook line.

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

Basic - Coffee filters not stored inverted or protected from contamination near the coffee maker.

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on the blade of the can opener. - From follow-up inspection 2024-10-16: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. - From follow-up inspection 2024-10-16: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cartons of cream. The operator properly stored the raw shell eggs. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand sink on the cook line used to fill a container with water.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine. Repeat Violation

Intermediate - No cleaning agent provided for the dishmachine. The operator switched the empty container of detergent with a full container. Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle of sanitizer with no label behind the bar. The operator labeled the spray bottle. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed a metal container used as a scoop for uncooked rice at the end of the cook line. The operator removed the container. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting in the kitchen.

Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop at the ice machine stored on a soiled surface of the ice machine. The operator removed the scoop for sanitization. Corrective Action Taken

Basic - In-use knife stored between the cutting board and table top surface on the cook line. The operator properly stored the knives. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting boards on the cook line. The operator removed the wet cloths form underneath the cutting boards. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in the reach in cooler near the soda machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign for the hand sink on the cook line.

Basic - No waste receptacle installed at handwash sink provided with disposable towels.

Basic - Unnecessary items stored in garbage enclosure. Observed discarded equipment in the dumpster area. Repeat Violation

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. The operator discarded the solution and refilled with bleach and water. 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 the chlorine sanitizer for the dishmachine at 0ppm. The operator replaced the empty container of sanitizer solution.

High Priority - Metal stem-type thermometer soiled. The operator cleaned the thermometer with an alcohol wipe. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the prep area blocked by a weight scale. The operator cleared the handwashing sink. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink in the dish area and behind the bar. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at the handwashing sink behind the bar.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The operator was provided with printed copy and posted the consumer advisory. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water at the handwashing sinks in the dish area and the cook line at 79F. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed the displayed license expired 12/1/2022.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a shelf containing cleaning equipment on the cook line soiled with grease.

Basic - Open dumpster lid.

Basic - Outer openings not protected with self-closing doors. Observed rear exit door not protected with a self-closing device.

Basic - Unnecessary items stored in garbage enclosure. Observed construction debris in the dumpster area.

Basic - Waste line missing at soda gun holster behind the bar.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands on cook line and dry hands on clothing. Educated operator on proper hand washing protocol. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed spray can of degreaser stored on prep table by dish area. Operator properly stored the spray can. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink by dish area and on cook line.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted in restaurant or on the menu. Operator was provided with printed copy and posted the consumer advisory. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water temperature of 75F at hand wash sink in dish area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee beverages on tables throughout the kitchen. Operator discarded the beverages. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed sanitizing solution on cook line visibly soiled. Operator discarded solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed flour and breading removed from original packaging in a container unlabeled.