BLACKBEARDS INN

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 5 gallon soup 47F in the middle overnight in walk in cooler

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. Cutting lemons. Manager discussed Corrective Action Taken

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup 120F on the cookline. Advised to reheat to 165F to hot hold at 135F or above.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Frozen thawed oysters that come with tags

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator returned tags to containers

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior island oasis lid. Operator removed to soak. Corrective Action Taken

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. Unicorn

Basic - Food stored on floor. Bag in the box soda in the cabinet Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Lemons being cut directly from the case. Corrected On-Site

Basic - Single-service articles improperly stored. Bags of Togo containers on the floor in the closet Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bucket with urinal cleaner above ice machine Corrected On-Site

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertises flounder - when asked for proof of identity, a case of unicorn fish, aluterus Monoceros, and an invoice with unicorn fish was provided. Admin Complaint

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

Intermediate - Spray bottle containing toxic substance not labeled. Mop sink area, degreaser

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack, ecig on shelf above reach in cooler Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Keg cooler gaskets Under salad bar in cabinet with single service Below new ac unit in storage area

Basic - Water leaking from pipe and/or faucet/handle. Cookline handsink drain

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over dressing, walk in cooler Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over seafood Corrected On-Site 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 cold held at greater than 41 degrees Fahrenheit. Spinach topping 50F, 47F. Overnight in cooler in monkey bowls over fill line. See stop sale .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup cooked and heat turned off 109F. Advised to reheat to 165F to hot hold at 135F or above.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Scallops 80F at 2:05 and 76F at 2:48. Operator then added ice. Corrective Action Taken

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles in ice machine area from cleaning company per operator

Basic - Bowl or other container with no handle used to dispense food. In dry mix and corn Corrected On-Site

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

Basic - Stored food not covered. Raw shrimp walk in cooler

High Priority - Pesticide-emitting strip present in food prep area. In the bar, dichlorvos emitting strip. Operator discarded

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over precooked chicken, left upright cookline cooler Corrected On-Site

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Next to ice machine

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade corrected on site Under side of mixer head Interior microwave corrected on site Inside lid of island oasis blender

Basic - Accumulation of debris inside warewashing machine. Top of machine, interior, pull through

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Top of cookline warmer - interior container holding mixers sitting in drink ice - storage room ledge holding bar mixers

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw chicken over fries and precooked snow crabs in reach in freezer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave expo side of 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. Employees with no food handler training

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottles in dining room

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in salad bar stored from previous day. Operator removed to wash containers and utensils again Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Ecig and shirt above pancake batter next to back door - vitamins on cookline Manager discussed with employees

Basic - Establishment using an Alternative Operating Procedure that has not been reviewed annually. Advised to review and retrain if still in use.

Basic - Floor soiled/has accumulation of debris. Under shelving dry storage area

Basic - Food stored under dripping water. Walk in cooler under fan, dripping onto containers of rice

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Mold like substance on sheet pan, top of speed rack in seafood walk in cooler - ac vent in front of steamers - gaskets to pie cooler

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Traulsen freezer. Uncooked chicken over cheese sticks Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over thawing spinach, speed rack in walk in cooler Corrected On-Site

High Priority - Time or temperature control for safety food rate of reheating not sufficient to reheat to 165F within 2 hours with observed methods of reheating as evidenced by temperature measurements during course of inspection. Broth 85F at a little after 2 pm reheating 1-1.25 hours per employee. @ 3 pm, broth 120F. Operator turned up stove

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tray of fish 44F in the back up to 50F in the front, in the cookler overnight per employee, cookline Traulsen cooler next to handsink. In defrost and door left open just prior to start of inspection to stock per operator, @ 2 pm. 35 minutes later 43F Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Half a case of oysters, walk in cooler

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. Emailed to operator Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice 91-98F. In walk in cooler. Moved to walk in freezer. 30 minutes later 87-100F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Black bins in the bar. - lemon cutter in the bar Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Used to hold several wet towels, Cookline 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. Corn relish, Rockefeller stuffing

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones and sun glasses above reach in cooler on Cookline

Basic - Old food stuck to clean dishware/utensils. Tongs. Removed to wash again Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. In the bar, oyster area and on top of draft beer coolers Corrected On-Site

High Priority - Spray sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Used for countertop in waitstation and tables per server

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Scampi with fresh garlic 86F in warmer turned off. Less than 2 hours

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Ice machine/mop sink area

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/. Brian expired 10/18/22

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach for Rockefeller from 2 days ago

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottles throughout restaurant and clear substance next to ice machine

Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - Cupcake, 2 bottled drinks. Cookline cooler across from fryer - blizzard in the walk in freezer Corrected On-Site

Basic - Ice scoop handle in contact with ice. In wait stations Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms outside of office

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

Basic - Single-service articles improperly stored. - Not inverted, dining room. Clamshell containers - bag of Togo containers on the closet floor Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar in waitstation

High Priority - Reheating commercially processed tcs food for hot holding not capable of reaching 135F within 2 hours passed on observed method of reheating. Scampi sauce sitting on top of the stove. 94F to 101F in 55 minutes

High Priority - Toxic substance/chemical improperly stored. Chemicals over oil, waitstation Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dumpster area

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

Intermediate - No soap provided at handwash sink. Dish area Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Outside ice machine area

Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area.

Basic - Ice scoop handle in contact with ice. Waitstation Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dust on top of warmers - gaskets for dessert cooler

Basic - Raw fruits/vegetables not washed prior to preparation. Whole potatoes. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar/salt in color coded containers Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Tina

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - food splatter microwave expo area - interior reach in cooler behind lid

Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Carpet in small walk in cooler

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in freezer Corrected On-Site

Basic - Single-service articles improperly stored. Bag of Togo containers in the closet on the floor Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Bar cooler

Basic - Water leaking from pipe and/or faucet/handle. Under bar handsink Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm cl Corrected On-Site