OUTRIGGERS TIKI BAR & GRILLE

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bruschetta 11/29

High Priority - Spray sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Operator corrected to 200 ppm quat Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom of double server cooler, just moved from walk in cooler: blue cheese 44F. Checked approximately 1 hour later, 45F

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

Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Drink menus specify fresh lemonade and fresh orange juice but are purchased products. Operator reprinted menu. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Under side of mixer head; - slicer blade guard Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Coastal Catch menu Happy hour menu Raw tuna Operator reprinted. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Wait station

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. Case of tuna in the walk in cooler

Basic - Equipment and utensils not properly air-dried - - employee towel drying as racks come out of dish machine. Manager discussed with employees - plastic cups wet nesting. Corrective Action Taken Repeat Violation

Basic - Single-service articles improperly stored. sleeves of cups under tiki handsink 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. Meatballs at 11:05 87F reheating in the altosham. Operator moved to sous vide, and at 12, 108-118F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 128F in warming cabinet, heated to 155F 3 hours ago and stored in cabinet. Advised to reheat to 165F to hot hold at 135F or above.

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/ Nick and Michael

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior chute for frozen drink; soda gun nozzle on the in the indoor bar,

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Disclosure missing from tuna triangles on coastal special menu Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Waitstation Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. Liquor storage room

Basic - Soda gun handle in contact with ice. Soda gun buried in the tiki bar. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Vodka sauce made previous day in walk in cooler overnight, out of refrigeration for 10-15 minutes a couple of hours earlier, and returned in 22 L covered plastic container. 42F outside temp to 52F inside before operator mixed.

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Dispensing at that concentration. Operator added water 400 ppm was reached Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Interior rim of ice bins in tiki bar soiled with black residue - interior ice bucket soiled with visible debris

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Bar glasses main bar/bar plastic cups in tiki bar

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

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

Basic - Raw fruits/vegetables not washed prior to preparation. Fruit at the bar. Employees stopped cutting and rinsed citrus Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Mashed potatoes and grits . Employee marked with day but not time. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Grits vacuum sealed 9/5.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Stained/grooved cutting boards. Cookline and white portable cutting board - light buildup beverage dispensers indoor bar corrected on site - 1 nozzle soiled, ice machine room soda machine - immersion mixer corrected on site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar made with raw egg . Brunch menu Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. In ice machine/soda machine room, water and debris under shelving

Basic - Food stored on floor. Container of oil on the floor in storage room

Basic - Single-service articles improperly stored. Cases on the floor outside walk in cooler

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Grits, marked with day but not time

High Priority - Toxic substance/chemical improperly stored. Spray bottle hanging in tiki bar facing single service cups Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Several marked with 4/2 (future date)

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/ Erik expired 3/4/24

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Soda gun in the indoor bar corrected on site - interior ice machine top area 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. Fish dip from large container 3/25 moved to 2 smaller containers and new dates on containers 3/27. 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. About half the certificates expired 1/2024

Basic - Carbon dioxide/helium tanks not adequately secured. - Used as a door stop between smoker area and beer cooler area - under handsink in waitstation with ice machine

Basic - Cleaned and sanitized equipment or utensils not properly stored. Metal pitchers around handsink in server area of main kitchen - on faucet, blocking soap, 1 in handsink Corrected On-Site

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. Seaweed left on reach in cooler to thaw. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna over seaweed, cookline cooler 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. Bread pudding 11/6

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Wings 143-155F par cooked, cooled, and cooked until crispy at a later time

Intermediate - Handwash sink used for purposes other than handwashing. In back prep area, covered by rack of knives Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Happy hour menu tuna Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Oven room with liquor storage Corrected On-Site

Intermediate - No soap provided at handwash sink. Oven room with liquor storage Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and sweater on top prep table shelf Corrected On-Site

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

Basic - Raw fruits/vegetables not washed prior to preparation. Heads of romaine. Manager directed employee to discard already cut lettuce and rinse whole heads before cutting. Corrected On-Site

Basic - Wings cooked on sheet pan in outdoor smoker.

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw mahi over oysters. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Milk bath 42-46F. Operator iced more fully. - cut cheese 46F in salad cooler.

High Priority - Toxic substance/chemical improperly stored. Disinfectant spray bottle facing glasses, tiki bar Corrected On-Site

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP of cooked foods held over 24 hours.

Intermediate - Handwash sink used for purposes other than handwashing. Tiki bar used as dump sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Kitchen waitstation - liquor storage handsink Corrected On-Site

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.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator printed and posted 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 above prep table. - sweater above bag in the box soda Corrected On-Site

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

High Priority - Pesticide-emitting strip present in the indoor bar. Dichlorvos emitting strip Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw poke tuna over Monterey Jack cheese Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese dressing in squeeze bottle 53F stocked in third pan on the cookline within the past hour. Sliced cheese 45F and cut cabbage 45F, in nested 1/6 pans on top of 1/3 pans for less than an hour Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Burre blanc 123-134F. In 1/9 pan nested in another 1/9 pan. Operator moved to shallower pan Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen - 92F max. Operator increased temperature Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates outside in dining area

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

Basic - Equipment in poor repair. Several lexans and cambros cracked/broken

Basic - Single-service articles improperly stored. Cases of cups on the floor in the hallway outside of beer walk in cooler

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2022-03-25: Time Extended

High Priority - Inside bar 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. 10 PPM. Operator increased 50PPM. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -outside bar soda gun holder soiled. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed equipment in washware area hand sink.

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

Basic - Cookline makeline- line cutting board has cut marks and is no longer cleanable.

Basic - Plumbing system in disrepair. Outside bar, beer hose dripping onto floor.

Basic - Wiping cloth sanitizing solution stored on the kitchen floor. Corrected On-Site