CRAB KNIGHT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw oyster over fries Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -boiled eggs 104f employee reheating Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -chair in front of handsink Corrected On-Site

Basic - Food stored on floor. -walk in freezer container of crabs on floor Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Intermediate - - From initial inspection : 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. 1 certificate expired Warning - From follow-up inspection 2025-09-29: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. -walk in cooler crab legs Corrected On-Site Warning - From follow-up inspection 2025-09-29: Sausage Time Extended

High Priority - 6 dead small fly insects at bar .

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -bar 0 ppm corrected to 200 ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -as a dump station Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Dish machine and 3 compartment sink

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

Basic - Employee eating in a food preparation or other restricted area. -eating by food prep

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -bar 3 compartment sink set up empty sink,wash ,sanitize Corrected On-Site

Basic - Food stored on floor. -walk in cooler container of corn on floor -oil on floor by walk in freezer

Basic - Stored food not covered. -walk in cooler shrimp Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Corn starch

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw muscle over ready to eat Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh chopped garlic in margarine 70f less than 2 hours placed in cooler Corrective Action Taken

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

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

Intermediate - No soap provided at handwash sink. -by three compartment sink Corrected On-Site

Intermediate - Oyster tag removed from original container prior to container being emptied.

Basic - Ceiling tile missing. -above walk in freezer

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

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

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. -self closure on rear door in disrepair Warning - From follow-up inspection 2024-04-15: Time Extended

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. - box stated Swazi ,sticker on box stated pangasius Manager changed spelling on menu to Katfish Corrected On-Site

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. Corrected On-Site

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. -bowl in handsink on cookline Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hires

Intermediate - Oyster tag removed from original container prior to container being emptied.

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 - Accumulation of debris on exterior of warewashing machine.

Basic - In-use untensil stored in cracks between pieces of equipment. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind Dishmachine

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

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. 0 ppm

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw egg over fish Corrected On-Site

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 chicken over mussels Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked corn and potatoes 49f to 53f less than 4 hours

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -rinse hands in prep sink

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.

Intermediate - Handwash sink not accessible for employee use at all times. -squeezes stored in hand sink and Matt's stored in handsink at bar

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -Cookline Corrected On-Site

Basic - Employee rinsed cutting board in prep sink. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. -cookline Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over woks soiled

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical Warning - From follow-up inspection 2022-09-23: Purple chemical Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar -cookline -by dishmachine

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

Basic - Outer openings not protected with self-closing doors. -rear door self closure in disrepair