ST JOHNS RIVER STEAK & SEAFOOD

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. -tested 0ppm, operator changed and primed sanitizer, retested 100ppm Corrected On-Site Repeat Violation

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. -dishwasher

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

Basic - Accumulation of debris on exterior of warewashing machine. 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 jacket stored on top of canned clams, operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor underneath fryers has an accumulation of grease and food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cooking equipment have an accumulation of grease and food debris -exterior of large round trash can has an accumulation of grease and food debris

Basic - Open dumpster lid. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface.

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

Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar glass washer, ran 3x, wash solution only reached 107F, operator contacted vendor requesting repairs Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-08-07: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dishwashing area Warning - From follow-up inspection 2025-08-07: Time Extended

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar area dishwasher only 102F Repeat Violation

Basic - Floor area(s) covered with standing water. -underneath grill

Basic - Floor soiled/has accumulation of debris. -underneath cooking equipment

Basic - Floor tiles missing and/or in disrepair.

Basic - Ice buildup on walk-in freezer doorframe. Repeat Violation

Basic - In-use knife sharpening tool stored in between piece of equipment and wall, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment -top of reach-in cooler under flat top grills

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. -tested 0ppm, operator refilled sanitizer solution, retested 50ppm , Corrected On-Site Repeat Violation

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. -half n half in bar area glass door reach-in cooler, per employee opened more than 24 hours, operator dated Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Shaniel

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -blue oyster cutting board has an accumulation of debris

Intermediate - No soap provided at handwash sink. -handwash sink next to triple sink, operator refilled Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handwash sink next to triple sink, employee cleared Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -sanitizer spray bottle in bar area lacking label, employee labeled Corrected On-Site Repeat Violation

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar area dishwasher 88F

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

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. -raw salmon, employee cut packages Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -multiple employee beverages stored on shelf above clean stainless steel bowls, employee removed Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -apron hanging off dish drying rack, employee removed Corrected On-Site

Basic - Equipment in poor repair. -front edge of ice machine in dishwashing area

Basic - Floor area(s) covered with standing water. -behind cooking equipment

Basic - Floor tiles missing and/or in disrepair. -missing tile on floor in front of triple sink

Basic - Food not stored at least 6 inches off of the floor. -multiple foods stored on the floor in walk-in freezer, operator relocated Corrected On-Site

Basic - Ice buildup on walk-in freezer doorframe.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -scraper tool stored on top of dishwasher, operator removed Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall in dishwasher area has a light accumulation of black, mold-like substance in sealant Repeat Violation

Intermediate - - From initial inspection : 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. -cooked chicken wings Warning - From follow-up inspection 2024-07-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in bar area, hot water handle spins -handwash sink in front service area, per employee hot water turned off due to continuous leak, employee states plumber has been contacted Corrective Action Taken Warning - From follow-up inspection 2024-07-25: -handwash sink in bar area hot water still not working. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -center reach-in cooler drawers not holding proper temperature Warning - From follow-up inspection 2024-07-25: Operator states compressor has been ordered for reach-in cooler. Time Extended

Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink next to ice machine Warning - From follow-up inspection 2024-07-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of large round trash cans heavily soiled -top of fryer has an accumulation of grease and food debris Warning - From follow-up inspection 2024-07-25: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-07-25: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls above, behind, and underneath dishwasher heavily soiled with black, mold-like substance Warning - From follow-up inspection 2024-07-25: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -server at reach in . Counseled by operator Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at cook line Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-04-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.. One employee. Warning - From follow-up inspection 2023-04-12: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2023-04-12: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cook line. Warning - From follow-up inspection 2023-04-12: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Kitchen under equipment. Warning - From follow-up inspection 2023-04-12: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door unit. Warning - From follow-up inspection 2023-04-12: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: shredded cheese (49F - Cold Holding); cole slaw (49F - Cold Holding), Wait station: sour cream (50F - Cold Holding) items iced down. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled up a container. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips needed.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Equipment in poor repair. Front of ice machine bin, rusted out. Kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Make line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. With food, cook line. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter. - From follow-up inspection 2022-04-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2022-04-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. - From follow-up inspection 2022-04-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained, make line. - From follow-up inspection 2022-04-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Dump sink, ice in sink. - From follow-up inspection 2022-04-14: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat. strips needed. - From follow-up inspection 2022-04-14: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2022-04-14: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2022-04-14: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make line. - From follow-up inspection 2022-04-14: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2022-04-14: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook. - From follow-up inspection 2022-04-14: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Front of ice bin, ice machine, rusted. - From follow-up inspection 2022-04-14: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Tiles missing, dish wash area. - From follow-up inspection 2022-04-14: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Walk in cooler, chicken. - From follow-up inspection 2022-04-14: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. - From follow-up inspection 2022-04-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine soiled. Dry storage shelves soiled with food debris. - From follow-up inspection 2022-04-14: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2022-04-14: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler with rust that has pitted the surface. - From follow-up inspection 2022-04-14: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen. - From follow-up inspection 2022-04-14: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar. Corrected On-Site - From follow-up inspection 2022-04-14: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed Potatoes, 99f. Advised to reheat to 165f, for 15 seconds within two hours.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled, make line.

Intermediate - Handwash sink not accessible for employee use at all times. Container in sink, cook line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat. Test strips needed.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Make line.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Produce, Walk in Cooler.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish wash area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rolling racks soiled.

Basic - Standing water in bottom of reach-in-cooler. Make line.

Basic - Walk-in cooler shelves with rust that has pitted the surface.