FISHBONES

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2026-03-05: Time Extended

High Priority - Spray hose at dish sink lower than flood rim of sink. - at dish station Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. - pan of Mussels at walk-in missing tag. Manager tracked product to invoice

Basic - No handwashing sign provided at a hand sink used by food employees. - woman restroom Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - side of Ansul box Corrected On-Site

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - at dish station - From follow-up inspection 2025-01-23: Time Extended - From follow-up inspection 2025-01-24: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb. - backflow prevent missing on faucet with hose attached at dish station - From follow-up inspection 2025-01-23: Time Extended - From follow-up inspection 2025-01-24: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw steak over plant based burger

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - escargo less than 4 hours (67F - Cold Holding)

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. - manager replaced Corrected On-Site

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

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. - beef base

Intermediate - Handwash sink not accessible for employee use at all times. - in meat cooler, hand wash sink covered, hose connected, no hand sign, no soap, no paper towel.

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

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

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 - yellowtail in walk in cooler.

Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. - dead oyster

Basic - Employee eating in a food preparation or other restricted area. - dishwasher drinking while in ware wash area

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - 2 food prep employee wearing bracelet

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

Basic - Equipment in poor repair. - whisk with burnt handle, not easily cleanable

Basic - Exterior door has a gap at the threshold that opens to the outside. - side door

Basic - Floor soiled/has accumulation of debris. - below equipment at main bar

Basic - Ice bucket/shovel stored on floor between uses. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - in walking cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - below ware wash station

Basic - Wood food-contact surface not properly sealed. - observed under counter of side bar, over an open container of ice bin

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Equipment in poor repair. Broken lexan container

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Equipment in poor repair. -gaskets to the make cooler fry

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Rice for sushi

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse temp not recording

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Rinse

Basic - Equipment in poor repair. Gasket R10 cooler ripped

High Priority - Dented/rusted cans present. See stop sale. Artichoke hearts dented

Intermediate - No soap provided at handwash sink. At the main kitchen sink soap s dispenser not working

Basic - Equipment in poor repair. -ripped gasket at the Saba cooler

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bake potatoes from prior night (52 - Cold Holding)

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature machine 165° rinse.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potatoes from the cooler

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in the dish area has a black mold like substance present

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door has a ice build up . Door heater not operating

Basic - Old labels stuck to food containers after cleaning.

Basic - Water leaking from pipe and/or faucet/handle. Steamer drain pipe

High Priority - Dented/rusted cans present. See stop sale. Artichoke can damaged

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi bar ; sushi rice 85°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar ; sushi rice 85° from the prior night

High Priority - Toxic substance/chemical improperly stored. Soap on the microwave operator removed

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John lawler 5/2/16

Basic - Equipment in poor repair. Gasket ripped dessert cooler , robo coupe masking tape holding the unit together

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Standing water in bottom of reach-in-cooler. Drawers at the cook line, cooler 28 at the outside bar