CAPTAIN'S BAR & GRILLE

High Priority - Desserts brought in from a customer, sold at flea market, unsold desserts brought in to establishment to be given away for donation to the humane society. See stop sale Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. bartender putting lemons on beverages Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 150 ppm quat. Operator added 2 tablets Corrective Action Taken Repeat Violation Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta dated 3/5 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom front cookline drawer raw chicken 44-46F cooked beef 46F raw burgers 46F. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Available certification for David expired Warning

Intermediate - Food-contact surface soiled with food debris, -like substance or slime. - Slicer blade guard - Interior oven Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 current certificate, Donna Warning

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. All employees with no proof of food handler training available Warning

Intermediate - No soap provided at handwash sink. - Bar - dish area - waitstation Corrected On-Site Warning

Basic - Accumulation of debris in three-compartment sink. Black residue Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Lids Warning

Basic - Floor soiled/has accumulation of debris. Fryer area Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. White door cooler Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Dish area Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back area below slicer Warning

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site - From follow-up inspection 2025-01-02: Time Extended - From follow-up inspection 2025-01-03: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-01-02: Time Extended - From follow-up inspection 2025-01-03: Operator showed 10 book order, will arrive within 10 business days Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-01-02: Time Extended - From follow-up inspection 2025-01-03: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Bar - From follow-up inspection 2025-01-02: Time Extended - From follow-up inspection 2025-01-03: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Next to fryers, grease/debris - From follow-up inspection 2025-01-02: Time Extended - From follow-up inspection 2025-01-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Interior keg cooler soiled - speed rack under steam table - From follow-up inspection 2025-01-02: Time Extended - From follow-up inspection 2025-01-03: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back corner next to fryer Behind chest freezers in storage hallway. - From follow-up inspection 2025-01-02: Time Extended - From follow-up inspection 2025-01-03: Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wings in bus tub 43-50F made previous day and stored in covered plastic tub overnight on bottom shelf of glass door cooler - From follow-up inspection 2025-01-02: Wings up to 48F in a covered plastic tub overnight. cooling from previous night per operator. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2025-01-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site - From follow-up inspection 2025-01-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-01-02: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-01-02: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Bar - From follow-up inspection 2025-01-02: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Next to fryers, grease/debris - From follow-up inspection 2025-01-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Interior keg cooler soiled - speed rack under steam table - From follow-up inspection 2025-01-02: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back corner next to fryer Behind chest freezers in storage hallway. - From follow-up inspection 2025-01-02: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wings in bus tub 43-50F made previous day and stored in covered plastic tub overnight on bottom shelf of glass door cooler

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quaternary. Operator refilled with 200 ppm 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. Mashed potatoes 1/19; gravy 10/24 Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Hot dogs in plastic wrap marked with a use first sticker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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.

Basic - Carbon dioxide/helium tanks not adequately secured. Bar

Basic - Floor soiled/has accumulation of debris. Next to fryers, grease/debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Interior keg cooler soiled - speed rack under steam table

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back corner next to fryer Behind chest freezers in storage hallway.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the bar/kitchen area Warning - From follow-up inspection 2024-04-03: around 5 in the floor drain area of 3 compartment sink. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2024-04-03: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Wings up 49F in the front, 43F in the back. Large plastic tub bottom shelf of glass door cooler. - left cookline cooler closer to grill overnight: pasta 51F, corn 50F, ham 50F, sauerkraut 50F, butter 55F, sliced cheese 47F, shredded cheddar cheese 48F, shredded white cheese 48F, roux with butter 54F, ground beef 55F, ground beef 55F. See stop sale Warning - From follow-up inspection 2024-04-03: Cookline cooler nearest grill: pasta 41F, shredded cheese 41F, diced tomatoes 39F. Glass door cooler overnight: raw beef 52-53F, roast beef 49F, sliced cheese 48F, blue cheese 48F, ham 48F, Swiss 49F, pulled pork 49F, American cheese 47F,shredded cheddar 48F, brown gravy 47F, roast beef 50F Admin Complaint

Intermediate - - From initial inspection : 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/ David Warning - From follow-up inspection 2024-04-03: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Warning - From follow-up inspection 2024-04-03: Time Extended

Basic - - From initial inspection : Basic - Gaskets in poor repair. Glass door cooler Warning - From follow-up inspection 2024-04-03: on order Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked and pulled approximately 12 hours earlier, pulled pork 50-51F Beer cheese 62F, cooling approximately 18 hours in left cookline cooler Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the bar/kitchen area Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Glass door cooler, raw beef over roast beef; raw fish over cooked wings Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pastrami 3/25 Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Wings up 49F in the front, 43F in the back. Large plastic tub bottom shelf of glass door cooler. - left cookline cooler closer to grill overnight: pasta 51F, corn 50F, ham 50F, sauerkraut 50F, butter 55F, sliced cheese 47F, shredded cheddar cheese 48F, shredded white cheese 48F, roux with butter 54F, ground beef 55F, ground beef 55F. See stop sale Warning

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertises catfish. When asked to show product, operator removed a case in the freezer labeled pangasius and verified that is what is served. 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/ David Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.ahi tuna and burgers Warning

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

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. Employees with no food handler training or no proof of training Warning

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. Warning

Basic - Cove molding at floor/wall juncture broken/missing. Under 3 compartment sink Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone reach in cooler Warning

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

Basic - Food stored on floor. Oil under oven Warning

Basic - Gaskets in poor repair. Glass door cooler Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Warning