F&D PRIME

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic butter, chili butter, regular butter (69F - Cold Holding) operator states kept on counter since 9am

High Priority - Unapproved food additive used in food. Any food containing the unapproved additive may not be served. See stop sale. - Activated Charcoal used as ingredient in salt garnish.

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

Intermediate - Identity of food or food product misrepresented. - menu advertises Gulf shrimp. Box of shrimp found in walk in freezer states product of Ecuador Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - tuna tartare. Operator added asterisks to every menu. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at bar hand wash sinks

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed tomato over cooked broccoli

Basic - Water leaking from pipe and/or faucet/handle. - at hand wash sink in corner of kitchen

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cream spinach (42f-47f - Cooling)

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.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw tartare over sorbet at cookline freezer Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - quinoa datemarked 9/4. See stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - back side of meat slicer Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - caviar. Operator added asterisk to all menus. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink at dish station Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - corner of cookline - above dish station

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee beverages in cookline coolers Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee cans of pineapple on dry storage rack

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - bottom shelf of prep table rusted

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

Basic - Utensils in poor condition. - food strainer baskets rusted and bent. Operator discarded Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. - bulk sugar, bulk flour

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw meats over sliced cheese at cookline cooler Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - tuna ROP thawed

High Priority - Vacuum breaker missing at splitter added to mop sink faucet. - existing vacuum breaker needs to be moved to the outlet side of splitter

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - Caesar dressing made with raw egg yolk. Manager added asterisk to all menu Corrected 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. - provided to operator. Printed and posted to wall Corrected On-Site

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. - tuna

Basic - Cutting board has cut marks and is no longer cleanable. - cookline cutting boards grooved and stained

High Priority - Toxic substance/chemical improperly stored. Antiseptic spray on the ice bin , operator removed Corrected On-Site

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/ Sarah Tatum

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.

Basic - Equipment in poor repair. Fry basket broken

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Provided contact information to the operator - From follow-up inspection 2024-01-17: Per chef he is in the process of submitting paperwork for special process Time Extended - From follow-up inspection 2024-02-19: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers ; hamburger (55F - Cold Holding); chicken thighs (50F - Cold Holding);

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.

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

Intermediate - Handwash sink not accessible for employee use at all times.at the bar towel and strainer in the sink

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. Operator needs update file

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepped lobster meat not labled

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over the make cooler

Basic - Equipment in poor repair. Low boy true cooler is not functioning-recommend replacing or repairing

Basic - Floor area(s) covered with standing water. At the ice machine

Basic - Floors not maintained smooth and durable. Grout levels are low holding trapped water and food debris

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.alto shaam on the line interior

Basic - Wall soiled with accumulated grease, food debris, and/or dust. A black mold like substance is present on the wall at the dish area

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Toxic substance/chemical improperly stored. Soap and food products are together on a storage rack. Chemical on a case of sugar

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

Intermediate - Handwash sink not accessible for employee use at all times. Knives stored in the dish hand sink , operator removed Corrected On-Site

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

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

Basic - Light shield damaged/in disrepair. In the dish ring

Basic - Wash arm in the dish machine are blocked with food debris

High Priority - Dented/rusted cans present. See stop sale. Pumpkin can damaged on the rim

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (46°F - Cold Holding); cooked beef (46°F - Cold Holding). Operator received a large order and the unit's door was open, operator opened the freezer door to reduce the temperature Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. A black mold like substance is present on the interior of the bin and machine

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in beer cooler is frozen over, no TCS food present