OFF THE HOOK AT INLET HARBOR

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -79F utensil water Corrected On-Site Warning - From follow-up inspection 2026-06-02: Utensils in standing water, manager replaced Time Extended Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of salamander

Intermediate - Handwash sink used for purposes other than handwashing. -hand sink at exterior bar used as dump sink

Intermediate - Non-pitting surface rust on food-contact equipment. -can opener blade

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 inside walk in cooler

Basic - Equipment in poor repair. -rusted air drying racks in back area -can opener blade -panel on front side of flat top

Basic - Floor area(s) covered with standing water. -some areas of floor inside prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice bucket hanging on soda bib rack showing some soil/debris

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler. -unit across from flat top

Observed exposed electrical components/equipment in disrepair. For reporting purposes only. -front panel surrounding gauges at flat top grill exposed

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -near back door - From follow-up inspection 2025-04-10: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice from 11/16 43-47F, located on speed rack directly above pans of hot rice undergoing cooling procedures. Advised to place cooling rice at top section of speed rack to allow hot air to avoid affecting already cooled food.

Basic - Equipment in poor repair. -rusted racks inside walk in cooler

Basic - Exterior door has a gap at the threshold that opens to the outside. -some exterior doors with minor damage to door sweeps/seals

Basic - Floor area(s) covered with standing water.

Basic - Food not stored at least 6 inches off of the floor. -soda bib

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -unit inside bar containing ice cream mix Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust/debris on fan cover inside walk in

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -under hand sink at warewashing area

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -cook handled raw beef prior to plating ready to eat food on cookline. Advised to person in charge to rely on utensils for cooks who need to handle both raw and ready to eat food while on cook line.

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

Intermediate - Nonservice animals in the food establishment or on premises. -seated at outside bar , advised to person in charge abouf limitations of nonserfice animals on premesis, and to look into local guidelines/permits that allow for exclusion to non-service animals for outside dining

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -tile, vent in disrepair above dish machine

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.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water. -warewashing area -cookline in front of fryers

Basic - Floors not maintained smooth and durable. -warewashing area -in front of fryers

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

Basic - Stored food not covered. -outside bar, bulk tea/beverage not covered in pitcher Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. -warewashing area/handsink

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -partially cooked chicken wings stored above raw beef inside walk in cooler , manager corrected. Until raw poultry has been heat treated to 165F it shall be stored in the same manner as raw poultry. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after preparation. See stop sale. -puttanesca gravy, marked 10-6 prep.

High Priority - Server/employee handled soiled dishes/surface or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dumped off soiled plates/utensils to ware-washing area prior to handling styrofoam cups making beverage --cook wiped gloved hands on soiled cloth towel and clothing prior to handling food on cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -onion rings 118-145, pan not fully underneath heating element on cook line. Person in charge just dropped 20 minutes prior. Adjusted pan under warmer Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bib/splitter in oyster station outside requires vacuum breaker attached for backflow prevention. Hose hooked up

Intermediate - Clam/mussel/oyster tags not marked with last date served. -some tags missing mark in office stock

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -debris inside mixer bowl in prep area upstairs -cutting boards with stain/soil

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent above bulk dry containers in prep area upstairs

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 inside vacuum sealed package in walk in cooler

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside. -emergency exit door near stairs to prep area, bottom left threshold

Basic - Floor area(s) covered with standing water. -near fryers on cook line -warewashing area

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside flour, bulk container upstairs

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

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handsink in warewashing area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -empty bin in prep area upstairs, soiled top lid/handle.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flies above food prep table in upstairs prep area. Advised to contact pest control. Manager had employee clean area, no flies seen at end of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw seafood stored above cooked crab legs inside walk in Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -gumbo

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

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

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 and the time removed from temperature control cannot be determined. See stop sale. -butter, buttermilk on line. Manager stated 1130pm, time verified at 3:20pm. Manager had employees replace Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical in dish pit Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -upstairs prep area Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -unit next to ice cream station

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. 10-25ppm, manager replaced low bucket, corrected to 50ppm Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -end of cook line Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce and ready to eat food. -poke tuna stored over whole tomatoes, avocados -raw clams over cooked crawfish Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg wash 69F on ice bath, manager states less than 2 hours. Placed on time as public health control. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing inside bar

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Corrected On-Site

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

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

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice bin at drink dispenser, slight black substance on rim of cover

Basic - Food not stored at least 6 inches off of the floor. -walk in freezer Corrected On-Site

Basic - Utensils in poor condition. -melted handles on spatulas in use

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Employee handled soiled equipment or utensils and then handled clean equipment or utensils without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw/seared tuna stored above portioned , cooked crab meat on speedrack inside walk in -raw shellfish stored over cooked crab legs, crawfish inside cooler. Manager shuffled Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -buttermilk in fry station, advised to use time as a public health control for practical use. Provided time as a public health control written plan. Manager replaced and used sticker on pan with time for replacement every 4 hours maximum.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -buttermilk in fry station on inadequate ice bath for 4 hours, advised to use time as a public health control for practical use. Provided time as a public health control written plan. Manager replaced and used sticker on pan with time for replacement every 4 hours maximum. -coleslaw in server station opposite side of cookline, 50F

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

Intermediate - Handwash sink not accessible for employee use at all times. -chemical buckets in front of hand sink in warewashing area

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -end of cook line, manager added paper towels Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -green chemical in spray bottles above 3 compartment sink

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -on top of warmer station across from cook line

Basic - Exterior door has a gap at the threshold that opens to the outside. -fire exit door near walk in cooler

Basic - Floors not maintained smooth and durable. -cook line

Basic - Food not stored at least 6 inches off of the floor. -case of fish on floor inside walk in at oyster station

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -on prep spaces/countertops next to pans used for oysters

Basic - Single-service articles not stored inverted or protected from contamination. -styrofoam clam shell containers stored on hood filter shelf not inverted

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. -tyke k extinguisher on wall near walk in cooler door/stairs

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. Butter on cook line , Employee added time sticker Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Corn in butter, 115-125F, manager reheated Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat 500+ppm 3 compartment sink , manager corrected to 400ppm Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from container prior to container being emptied.

Basic - Can opener blade, rust pitting the surface, manager ordered new part Corrective Action Taken

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

Basic - Clean plates stored below ceiling tiles with dust/debris

Basic - Floor area(s) covered with standing water. -warewashing area

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