BLUEFIN GRILL AND BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler drawer at cookline: fish (44F - Cold Holding); fish (44F - Cold Holding). Manager stated the fish was moved to the reach-in cooler from the walk-in cooler approximately three hours prior and added ice to the fish to rapidly cool it to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing at red hose connection after splitter added to mop sink.

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of manager certification for one manager who stated she has been a manager at this location for approximately one year.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy of a Florida Restaurant and Lodging Association food handler card. Manager unable to provide the original certificate.

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. Seven packages of tuna thawed inside reduced oxygen packaging. The tuna is completely thawed. The packages do have a label indicating the tuna must be removed from packaging before to thawing. Stop sale issued.

Basic - Single-service articles improperly stored. Box containing single-use cups stored directly on floor in liquor storage room. Manager placed the cups on a shelf during this inspection. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at bar dish machine. Operator primed machine recheck 100ppm. Corrected On-Site

High Priority - Live, small flying insects found 2 live flies on shelf of prep table 1 live fly on basket in dish machine area Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice in breading station fish batter with dairy (48F - Cold Holding); chicken batter with dairy (45F - Cold Holding) Employee added more ice, discussed adding ice to fill line with operator. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no marking. Rice in sushi area. Operator added time mark. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle in outdoor bar

Basic - Nonfood-contact surface soiled. Exterior area of soda machine in wait station Repeat Violation

Basic - Raw fruits/vegetables not washed properly prior to preparation. Sliced avocado in sushi prep area with sticker on it

Basic - Standing water or very slow draining water in handwash sink in bar area.

High Priority - Live, small flying insects found. 2 flies on cutting on cooks line, employee moved cutting board to dish area to be washed. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over avocado and cooked chicken in reach in cooler on cooks line, employee moved tuna below. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk opened 5/25 in walk in cooler. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Butane fuel can on reach in cooler on cooks line, employee moved away from food. Corrected On-Site

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

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. Inspector emailed to operator, he then posted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained in kitchen.

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. 3-4 expired employee food handler certificates.

Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom within the kitchen the door is open, operator closed door. 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 in package thawed in reach in cooler on cooks line, see stop sale. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked Plastic container on clean dish storage in back room with water droplets on the inside of container.

Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks. Meat cage in walk in cooler rust is starting to pit the surface.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawer gaskets soiled on cooks line. Sides of grill and fryer on cooks line.

Portable fire extinguisher gauge in red zone. For reporting purposes only. In the recharge zone located by employee bathroom.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw bacon above cooked potatoes, manager moves, also at the cook line, raw shrimp above sauce and sushi cooler raw sushi fish above sauce, manager moved all. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, miso sauce date ,raked 12/06/24 and spinach dip date marked 12/07/24

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At the cook line two tuna sealed bags 35.8F. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the coin,line, cooked shrimp 44F, manager moved to freezer, temperatures drooped to 35F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, chicken broth at 112F reheated to 165F. 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. In walk-in cooler, milk no date mark manager date marked. 12/16/24. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, male employee refilled container, also at the bar area sink use to dump drinks.

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

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. At the cook line two tuna sealed bags 35.8F. Stop sale. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on pep tables at the cook line, manager moved all. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.

High Priority - - From initial inspection : 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. 0ppm in bar area. Operator primed machine. 100ppm. Corrected On-Site Warning - From follow-up inspection 2024-04-29: 0ppm, operation placed an out of order sign on the dish machine at the time of the inspection and called ecolab to service dish machine. Time Extended Corrective Action Taken

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. 0ppm at dish machine in bar area

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in dish machine area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over buns in walk in freezer. Operator corrected shelves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg batter (54F - Cold Holding) operator added ice to tray Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice in cook line area. Employee printed time stamp label. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon butter sauce (113F - Hot Holding) operator moved item to stove to reheat to 165F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while prepping food

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in seasoning container. Operator removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over washed asparagus. Operator corrected shelves. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind back door.

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. Observed commercially processed reduced oxygen packaged fish bearing a label indicating that product is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Repeat Violation

Basic - Food stored on floor. Observed box of steak and dinner rolls stored on the floor in the walk-in-freezer

Basic - Ice bucket/shovel not stored properly between uses. Observed two ice buckets not inverted next to ice machine.

Basic - Missing drain plug at dumpster. Observed missing drain plug on dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( strawberries and tomato ) stored over ready-to-eat food ( pasta ) in walk in cooler

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Area behind soda nozzles soiled. Top oven on cook line interior is soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Manager placed paper towels at sink. Corrected On-Site

Intermediate - No soap provided at handwash sink at bar. Manager placed soap at bar. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2022-06-09: Time Extended

Intermediate - Food-contact surface soiled with food debris can opener. Operator had can opener cleaned Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice dump sink. operater cleaned hand washing sink. Corrected On-Site