DECK DOWN UNDER (THE)

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. -raw oysters on half shell 44-45F inside refrigerator next to expo area in kitchen from overnight, see stop sale. -raw mahi (56F - Cold Holding); raw shrimp (50-55F - Cold Holding); seafood blend (50F - Cold Holding); Fish (49F - Cold Holding); milk (48 ambientF - Cold Holding); eggs (48 ambientF - Cold Holding); coleslaw (51F - Cooling); raw beef (51F - Cold Holding) Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -all expired 6/2025 Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -substance on ceiling utility line inside walk in cooler -ceiling vents around expo/cookline

Basic - Employee eating in a food preparation or other restricted area. -prep table in back

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. -torn gaskets at reach in fridge(stand up model next to chest freezer at end of line -some worn wire racks inside reach ins/beverage coolers

Basic - Food stored under dripping condensation inside walk in cooler

Basic - Time/temperature control for safety food thawed under water that was barely running/inadequately covering thawing food.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walk in cooler

High Priority - Container of medicine improperly stored. -on top shelf of food prep station across from fryers on cookline Corrected On-Site

High Priority - Employee coughed then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee/manager 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. -handled cooked snow crabs with bare hands for plating after being removed from steamer

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -6 live flies inside prep area/above sink/landing on pans/server treys/on prep surfaces Warning

Intermediate - Handwash sink used for purposes other than handwashing. -hand sink used to fill container with water near dish machine

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -portion cups with no handle used to dispense seasonings on line

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

Basic - Dead roach on premises. -1 dead roach on floor near entrance to kitchen under step

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -watch worn while handling food on cook line

Basic - Exterior door has a gap at the threshold that opens to the outside. -door inside dry storage room

Basic - Floor area(s) covered with standing water. -inside damaged area of floor in bar out front -inside floor seam in back near back door/mop sink -in ice machine area

Basic - Floors not maintained smooth and durable. -bar area

Basic - Food not stored at least 6 inches off of the floor. -containers of fryer oil in dry storage room

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

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line near entrance to front

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above stove/fryers in prep area -pvc drain lines behind ice machines

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -flies inside establishment, sliding doors left open during operation to allow for ventilation. Warning

Basic - Single-service articles improperly stored. -cases of fryer oil

Basic - Water leaking from pipe. -handwashing sink drain pipe

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies in prep area near end of cook line/ice machines -2 flies inside bar area with sliding doors currently left open for air circulation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw mahi 52F, breaded scallops 51F, house coleslaw 47F, stuffed crab cakes 47F inside stand up cooler at end of cook line leas than 2-3 hours. Person in charge swapped with cold food from walk in cooler and iced down affected product. -raw oysters (50F ambient - Cold Holding); cooked crab legs (59F - Cold Holding) inside low cooler across from fryers at end of cook line less than 2 hours per employee. Moved into functioning cooler. -sliced tomatoes, shredded lettuce 47F on inadequate ice bath not surrounding food on line. Manager stated recently placed on line from walk in, advised to use time as public health control if unable to rely on ice bath to maintain 41F. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun cones/heads inside bar

Basic - Carbon dioxide/helium tanks not adequately secured. -in dry storage

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of wipe towel used inside kitchen, located on top shelf of prep table across from cook line

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

Basic - Equipment in poor repair. -stand up cooler gasket at end of cook line

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door located in dry storage room

Basic - Floor covering in disrepair. -near ice machines towards dry storage area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, slated to be services 8/17 -fans covers used inside kitchen -soda gun holsters

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler. -keg cooler in bar

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-05-06: Time extended 60 days to verify compliance on food handler training Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. -hallway near dry storage - From follow-up inspection 2022-05-06: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2022-05-06: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -walk in cooler gaskets -prep table opposite direction from cook line in server/expo area - From follow-up inspection 2022-05-06: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -chest freezer on cook line - From follow-up inspection 2022-05-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler gaskets -reach in freezer gasket -electrical outlets -fan used on top of cooler on cook line - From follow-up inspection 2022-05-06: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked rice 100F, 4 hours prior stated manager inside. Advised to lessen density by using shallow/sheet pans. Corrective Action Taken Warning

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. 0ppm, empty sani bucket Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored over cooked crab cake mix inside stand up cooler on cook line, employee corrected Corrected On-Site

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. -raw shrimp on countertop at end of cookline 59-60F, manager stated 1 hour, moved down below. Advised to use time as a public health control 4 hours if leaving product exposed to room temperature is for practical use on the cook line. -cooked rice inside walk in cooler 45F, see stop sale -Shredded heese 44-45F inside walk in cooler Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 115-145F in fry station on Cookline, less than 20 minutes. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -prep area, green hose on wall hooked up to faucet that requires vacuum breaker

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -server station cooler

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -using dense, covered pans. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ambient air thermometer not located in the warmest part of the walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. -tray used for raw shrimp

Basic - Ceiling tile missing. -hallway near dry storage

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

Basic - Equipment in poor repair. -walk in cooler gaskets -prep table opposite direction from cook line in server/expo area

Basic - Food stored under dripping water line. -inside walk in cooler

Basic - Insect control device installed over food preparation area. -bread racks stored below fly light/sticky trap.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -chest freezer on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler gaskets -reach in freezer gasket -electrical outlets -fan used on top of cooler on cook line

Basic - Single-service articles improperly stored on floor. -cases in dry storage

Basic - Single-service articles not stored inverted or protected from contamination. -food trays in server station not inverted/protected

Basic - Soiled dry wiping cloth in use.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand sink at end of bar near entrance to staff area

Basic - Stored food not covered. -inside chest freezer with exposed insulation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 lice flies in dry storage 2 live flies in hallway with maintenance equipment next to dry storage 2 live flies in food prep area Warning

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 shrimp stored over raw hamburgers covered under consumer advisory Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw shrimp stored over onion rings inside chest freezer, unpackaged Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Thawed fish 68F Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. -cooler at cookline near fryer Warning

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Warning

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

Basic - Bowl or other container with no handle used to dispense food. -portion cups used to dispense pickles, seasonings 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 - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of cigarettes Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Warning

Basic - Floor area(s) covered with standing water. -in bar area, in prep area Warning

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -tiles in dish washing area Warning

Basic - Food stored on floor. Walk in cooler, cracker meal Warning

Basic - Ice scoop handle in contact with ice. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -unit with raw oysters on cook line Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents in area near steamers Warning

Basic - Stored food not covered. -Inside stand up cooler on cookline Warning

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Warning

Basic - Time/temperature control for safety food thawed under hot running water. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -warewashing area Warning