AQUA GRILL

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Six packages of completed thawed and sealed reduced oxygen packaged tuna in walk in cooler.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter being held on time controls with no time marking. Per employee, butter placed out at 11:00. Butter was not discarded at 2:00. Operator discarded butter. Also, written plan incomplete on pages 2 and 3. Operator completed paperwork during inspection. Corrective Action Taken

Intermediate - No soap provided at handwash sink. No paper towels or soap at kitchen handwash sink. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee food handler training for Sumintra A expired 8/2/2025.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dry storage has dust. Fan guards in walk in cooler have debris.

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. See stop sale. Six packages of completed thawed and sealed reduced oxygen packaged tuna in walk in cooler.

Basic - Employee eating in a food preparation or other restricted area. Employee half-eaten plate of food on dish rack above clean pans/inserts. Employee moved food. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR Form HR 5030-105 via email.

Basic - Plumbing system in disrepair. Small leak under handwash sink in dishroom. Chef states part is on order.

Basic - Water softener salt (food) stored in a location that is not clean and dry. Salt softener stored outside on storage rack. Employee moved softener inside. Corrected On-Site

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Wiping cloth solution in kitchen tested at 0ppm lactic acid. Chef remade solution to 272ppm lactic acid. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shrimp and corn chowder (46F - Cooling); cheese sauce (48F - Cooling) in large plastic containers in walk in cooler, per employee both items where cooked the day before and placed in walk in cooler without any additional preparation.

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. shrimp and corn chowder (46F - Cooling); cheese sauce (48F - Cooling) in large plastic containers in walk in cooler, per employee both items where cooked the day before and placed in walk in cooler without any additional preparation.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratching face with gloved hands then continued to handle clean pans without changing gloves and washing hands. Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Trash bags being used to cover bread and mix vegetables together in prep area in kitchen.

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw pork stored over ground beef in small walk in cooler inside main walk in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (55F - Cold Holding) package of mozzarella in overfilled container in top section of reach in cooler on cook line, per employee mozzarella has been taken out of walk in cooler less then 30 minutes prior. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (128F - Hot Holding) in steam well on cook line, per employee meatballs where heated up less then 1 hour prior and placed in well, meatballs removed to be reheated. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottles of bleach stored with clean plates and over clean linens in outside storage shed. Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonium in triple sink in ware washing area reading over 400ppm, employee emptied sink. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Only a few tags have date of last served. Repeat Violation

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Per employees they are only keeping oyster tags, not the mussel tags. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shrimp and corn chowder (46F - Cooling); cheese sauce (48F - Cooling) in large plastic containers in walk in cooler, per employee both items where cooked the day before and placed in walk in cooler without any additional preparation.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna salad on lunch menu, menus corrected during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test strips. Also missing color chart for quaternary ammonium test strips.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line, employee corrected during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Open container of cream sauce in reach in cooler in prep area without a label, per employee cream was made two days prior, cream labeled Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One food handler in prep area making food wearing watch.

Basic - Employee with no hair restraint while engaging in food preparation. One employee preparing food in preparation area.

Basic - Floor soiled/has accumulation of debris. In walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door frames of reach in coolers on cook line.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At hand wash station in prep area by back door to kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Micro greens still in container with soil stored over various containers of ready to eat foods in walk in cooler.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. All sanitation buckets in kitchen reading 0ppm.

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. Dish washer handled dirty dishes with bare hands then went and handled the clean dishes coming out of the dish washer without washing hands between tasks. Repeat Violation Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Employee touching washed romaine with bare hands while cutting, employee put on gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked pasta in reach in cooler at end of cook line near dish area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (72F - Cold Holding); raw scallops (63F - Cold Holding) thawing out under cold running water in sink in prep area, per employee both items where placed in sink no more then 1 hour prior, employee placed items in walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemical bottle stored with seasoning on rack in prep area, manager removed bottle. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Missing dates on most tags, unable to determine if tags are in chronological order. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Only a couple of tags are marked with the date of last served.

Intermediate - No soap provided at handwash sink. At hand wash station on cook line. Also no paper towles at hand wash station on cook line.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per manager cut romain, cut lettuce, pico de gallo, shredded cheddar cheese, and mozzarella cheese held on ice baths in salad prep area are held on time control, but manager does not have any written procedures.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine, around chutes, in kitchen.

Basic - Food stored on floor. Cooking oil on floor under hand wash station by dry storage area in kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom interior of both ovens in prep area. Interior of microwave in prep area. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in cooler with drawers on cook line.

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 in the dish area handle clean dishes after handling dirty dishes and employee phone without changing gloves/hand wash.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies in the prep area over the center prep table on speed rack.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler adjacent to the fryers in the bottom drawer, chicken wings (49F - Cold Holding). Per employee working the station the door had been left open for the a few minutes at the end of the lunch service. Employee relocated the chicken wings to the walk in freezer to bring back in temperature range. At conclusion of inspection chicken wings at 39F cold holding. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Shellstock tags not stored in chronological order for the last 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean cutting boards in the warewashing area with build up of food residue staining. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection one current employee with expired food handler certification from 07/01/2023.

Intermediate - Spray bottle containing toxic substance not labeled. At the bar counter, green chemical spray bottle on the side of the reach in cooler with no product labeling. Employee labeled the spray bottle. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly sticky tape in prep area has accumulation of dead flies on the tape.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in the dish, prep and dry storage area have build up of dust on the vent and surrounding ceiling area. Operator states is working on replacing all ceiling tiles. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored on the prep table at the server pass through window. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee jackets stored on the oven in the prep area. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean metal containers stacked while wet.

Basic - Equipment in poor repair. Two spatulas stored on the main cook line with melted plastic handles.

Basic - Floor soiled/has accumulation of debris. Accumulation of debris on the floor of the walk in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the main cook line and in the prep area have build up of food debris. Employee on the main cook line cleaned the interior of the microwave. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sliding door reach in cooler on the main cook line closest to the dish area has build up of food residue along the sliding tracks. Operator cleaned and sanitized the sliding doors and gaskets of the reach in cooler. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed avocados in the flip top reach in cooler in the prep area evident by stickers still attached to avocados.

Basic - Stored food not covered. In the dry storage room, multiple containers of dry seasonings stored without being covered. Employee covered all dry seasonings. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the main cook line prep station. Operator relocated the wet wiping cloth. Corrected On-Site

High Priority - Container of medicine improperly stored. On the main prep line on the shelf by the microwave, container of NyQuil stored over the prep table. Employee removed the NyQuil from the prep line. 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. Behind the bar counter, open container of half and half opened the previous day with no product date marking. Employee placed date marked on the container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On the main cook line, multiple reach in coolers with build up of mold like substance along the door gasket and reach in cooler. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on the main prep line with no paper towels available. Employee provided paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice machine has mold like substance spots along the top of the bin.

Basic - Bowl or other container with no handle used to dispense food. In the bulk container of cornstarch in the dry storage area, plastic portion cup used as a scoop. Operator removed the portion cup from the bulk container. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the push cart in front of the bulk ice bin, blue ice buckets not inverted for protection/air drying. Operator inverted the ice buckets. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the main cook line shelf over the not set up steam well. Employee relocated the beverage. 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 bag stored over container of cornstarch in the dry storage area and multiple jackets stored over the oven on the prep line. Operator relocated all employee items. Corrected On-Site

Basic - Floor,walls and ceilings soiled/has accumulation of debris. In the walk in freezer, floor has accumulation of food debris. Ceiling vents in the main prep area have build up of dust around the vents.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the main cook line has food debris at the base of the microwave. Employee cleaned and sanitized the microwave. Corrected On-Site

Basic - Stored food not covered. In the walk in cooler on the middle row, uncovered bulk containers of sauce. Operator provided a lid for the containers. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In the flip top reach in cooler in the prep area, cut avocados stored with avocados with the stickers still attached. Employee removed all stickers from the avocados. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer on the back shelf, raw frozen turkey stored over chocolate chip cookies. Operator relocated the cookies from underneath the raw turkey. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the rear exterior storage area, no vacuum breaker after the splitter on the black hose side. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In the waitstaff area, soda dispenser with build up of mold like substance on the underside of the dispenser behind the nozzles. Employee cleaned and sanitized the soda dispenser. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on the end of the prep line closest to the dry storage area, no paper towels available. Operator provided paper towels for the hand wash sink. Corrected On-Site Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. At time of inspection consumer advisory for undercooked raw animal foods not listed on menu and no consumer advisory poster present in establishment. Inspector provided consumer advisory poster. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In the dry storage room, plastic portion cup stored in container of bulk breadcrumbs. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in the prep and warewashing area have a buildup of dust on the ceiling vents and surrounding tile. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At the bulk ice dispenser, blue ice buckets stored handing off of shelf. Employee inverted the ice buckets for protection/air drying. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. In the warewashing area on the storage rack opposite the three compartment sink, clean plastic containers stacked while wet. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In the walk in cooler by the entrance to the walk in freezer, metal shelf used to store food with rust pitting the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry. In the exterior rear storage area by the mop sink, wet mop stored in dirty mop water.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main cook line opposite the flat top grill, wet wiping cloth stored on clean cutting board, wiping cloth also under separate cutting board. Employee relocated the wet wiping cloths to the proper storage location. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. In the dry storage room, one bulk container of breadcrumbs stored with no product label. In the prep room area on the bottom shelf of the prep table, bulk breading container with no product labeling. Operator labeled the bulk breading container. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, on back shelf commercially packaged whole frozen turkeys stored over pre-portioned raw shrimp. Operator relocated shrimp to proper storage levels. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink in exterior back storage area, backflow preventer installed on wrong side after splitter. Connected to the chemical box and not to the black hose side of splitter. Operator relocated the vacuum breaker to the correct side of hose bibb after splitter. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters tags not kept in chronological order from 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. At server prep station in reach in cooler, open container of milk from prior days service missing date marking. Operator date labeled the milk container. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Behind bar area, hand wash sink used as dump sink as evident by the plastic strainer container in the hand wash sink. Employee relocated the container to proper dump sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on end of back cook line/prep area, no paper towels at hand wash sink dispenser. Operator provided paper towels for the hand wash sink. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. In back kitchen line/prep area, accumulation of dead flies in hanging glue traps. Operator removed the glue traps to replace with new control devices. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In bulk flour container in prep area under three compartment sink, single service large cup used as scoop. Operator removed the plastic cup from product. On back kitchen line, in make top reach in cooler plastic portion cup used as scoop for blue cheese crumbles. Employee removed the portion cup. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back kitchen line/prep area, ceiling vents and surrounding tiles have a accumulation of dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On main cook line, two employee beverages stored on clean prep line, one next to food in steam table and one next to clean plates at server pass through window. Operator relocated both employee beverages. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. In dishwashing area, clean containers stacked while wet on storage shelf opposite dish machine.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On main cook line in reach in cooler opposite ovens, scoop handles inside of containers of rice and pasta in contact with the food product. Operator relocated to proper storage levels. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system on main cook line over flat top grills has an accumulation of grease on hood filters. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In server station reach in cooler, employee beverage stored with milk and prepared sauces for customers. Operator discarded the employee beverage. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior drawers of reach in coolers on main cook line have a build up of food debris at the bottom of the drawers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On main cook line, wet wiping cloth stored on clean prep table at server pass through window. In prep room back line area, wet wiping cloth stored on clean make table. Operator relocated wiping cloths to sanitizer solution buckets. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In prep area under three compartment sink, bulk container of flour without product label. Operator labeled the container. Corrected On-Site