DOWN THE HATCH

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -vacuum sealed raw tuna thawed inside packaging Warning - From follow-up inspection 2026-05-06: Must be in compliance upon the next unannounced inspection Time Extended

Basic - - From initial inspection : 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. -vacuum sealed raw tuna thawed inside packaging overnight, see stop sale for unwholesome product. Warning - From follow-up inspection 2026-05-06: -provided written guidance Time Extended

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. -must be in compliance upon the next unannounced inspection

Basic - Floors not maintained smooth and durable.

Basic - In-use ice bucket stored on soiled surface between uses. -on floor Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. -portion cups, manager corrected Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above cooked chicken wings at end of cooklin -raw beef stored above cooked prime rib inside drawer below grill, advised of hierarchical requirements for storing food that does not require heat treatment stored below raw food. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef patties stored above raw steaks inside walk in cooler. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -thawed tuna inside vacuum sealed packaging.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken wings 44-45F inside bottom section of cooler at end of cookline, manager stated recently placed in cooler from bulk storage -raw tuna 44F inside inadequate ice bath inside cooler in back next to 3 compartment sink

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -cooked brisket 118-125F placed into warmer box set at 140F at 10am per manager. Removed from hot box and placed into steamer for rapid reheating.

High Priority - Toxic substance/chemical improperly stored. -degreaser stored on top surface of multi use prep space next to container of seasonings Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in warewashing area blocked by large trash can Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Corrected On-Site

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 thawed out inside vacuum sealed packaging.

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

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cookline across from stove

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled hand sink at end of cookline -hood filters above grill/salamander

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee used gloved hand to place raw seafood inside fry basket, changed gloves on line without washing hands prior to plating cooked food/ready to eat.

High Priority - Raw animal food stored in same bulk container as ready-to-eat food. Vacuum sealed bags of Raw tuna stored inside ice chest with cocktail sauce container in back prep area. Advised to ensure product is not causing unnecessary cross contamination for ready to eat foods.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -gouda sauce marked 2/8

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -gouda sauce marked 2/8

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -smoked brisket inside hot holding unit overnight 115F at edge, see stop sale

Intermediate - Handwash sink not accessible for employee use at all times. -inside ware-washing area, blocked by large garbage can

Intermediate - Handwash sink used for purposes other than handwashing. -employee has pitcher inside hand sink at bar outside

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.

Basic - Ice buildup in reach-in freezer.

Basic - Unsealed concrete floor in food preparation.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -outside bar soda guns, interior

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by garbage can Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna, salmon toppers for salads -black and bleu tuna -manager had server correct menus. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.

Basic - Ice scoop handle in contact with ice. -outside bar

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. -salad station cooler Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -restroom handocap stall -outside bar handsink

Basic - Working containers of food removed from original container not identified by common name. -salt, outside bar