MAGIC OYSTER BAR AND GRILL

Intermediate - - From initial inspection : Intermediate - Food-contact surface Observed cutting boards soiled with food debris, mold-like substance or slime. Warning - From follow-up inspection 2026-04-07: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2026-04-07: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over ready to easy rise in reach In Cooler operator removed

Intermediate - Non-pitting surface rust on metal trays in storage area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese cake no date mark made on 1/3

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

Basic - Ice buildup on walk-in freezer door

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. At dishwashing area- employee handled dirty dishes and then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands. Corrective Action Taken

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 touched their face then proceeded to handle and prepare food for order- educated operator - employee washed hands properly. Corrective Action Taken

High Priority - Pesticide/insecticide labeled for household use only present in establishment. At dishwashing area - observed can of pesticide spray and storage area.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- Chowder 63F at 2:35 to 63F at 3:00 ( cooling since , 1:30)- food stored in large quantity- at current rate of cooling foos will not reach to 41F within remaining time - operator moved to walk in freezer to quick chill Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. At dishwashing area - sink blocked by hand sink - operator removed. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Damp/ soiled wiling cloth stored on cutting bored- operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp, stored over cooked shrimp in tall stainless reach in cooler at cook line. Operator stored items properly. 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. In walk in cooler: Observed Blended cooked spinach mix, cooked seafood stuffing, house made peanut Thai sauce date marked 8/21, 8/24, 8/27. See stop sale.

High Priority - Stop Sale issued due to adulteration of food product. 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.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler: Observed Blended cooked spinach mix, cooked seafood stuffing, house made peanut Thai sauce date marked 8/21, 8/24, 8/27. See stop sale.

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

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.

Basic - Single-service articles stored on a soiled surface. Observe, singles used to go boxes stored on rusted shelf rack in back kitchen area. Operator stored items properly. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. lobster sauce (50F - Cold Holding); Cole slaw (48F - Cold Holding); in top cooler next to steam table ;and second cooler at cook line; foods overstocked; food not prepared or portioned today; foods out of temperature for approximately 30 minutes; smaller portioned made Corrected On-Site Repeat Violation Admin Complaint

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/ Scheduled for June

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over scallions and butter reach in cooler at cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. linguini (46F-48F - Cold Holding) Observed in top portion of flip top cooler in overstocked pan. Per operator, not prepared or portioned today. Per operator, held in flip top cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. linguini (46F-48F - Cold Holding) Observed in top portion of flip top cooler in overstocked pan. Per operator, not prepared or portioned today. Per operator, held in flip top cooler overnight. See stop sale. sour cream (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved to walk in cooler. Corrective Action Taken

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

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available at time of inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper fish over ahi tuna/reach in cooler#1/cook line/corrective action taken/operator stored ahi tuna on top shelf. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach dip /prepared over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over shrimp/walk in freezer.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters, clams, mussels

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - Floor area(s) covered with standing water. Cook line/corrective action taken/operator squeegee water. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken. Cereal container/cook line.

Basic - Single-service articles improperly stored. To go containers on floor/storage area. Corrective action taken/operator stored single serving items properly. Corrective Action Taken

Basic - Stored food not covered. Cheese/walk in cooler/corrective action taken/operator covered foods. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster, clams, mussels.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Seafood salad/prepared over 24 hours before/walk in cooler/corrective action taken /operator date labeled food. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Sauce/prep cooler#1/corrective action taken/operator discarded soufflé cup. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Cookline

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline/corrective action taken/operator stored knife properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Clam fry/flour/cookline/corrective action taken/operator labeled food. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook touched face and put on gloves and proceeded to fry foods without washing hands. Educated operator.

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored over unwashed lettuce. Operator stored eggs on lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50F - Cold Holding)at cook line. Food not prepared or portioned today. Food out of temperature for less than four hours. Operator placed food in ice bath to quick chill. Emailed TPHC form Corrective Action Taken

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Sign was located behind vase adjacent to hostess stand. Operator moved sign at the bar and printed one for dinning room. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked vegetables (100F - Cooling) at 3:50, to 96°F at 4:20 since 2:45 in walk-in cooler. At this rate food will not reach 41° or below within 6 hours. Food stored in large plastic container with tight lid. Operator removed lid Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at bar used for lemon prep. Operator removed lemons. Corrected On-Site

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. Repeat Violation

Basic - Food stored on floor. In walk in cooler three boxes of oysters stored on floor. In walk in freezer multiple boxes of fries stored on floor. Operator stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in all reach in coolers and freezers solid with debris and mold like substance.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine soiled with mold like substance and grease. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over Ready-to-eat produce in Walk-in cooler. Removed to proper storage. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose exterior and hose under shelf by back door.

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 80f at beverage station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of Dish machine unclean.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Unclean wall by Dish machine area Hand wash sink.