OUZTS TOO OYSTER BAR & GRILL

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

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Make table by cook line . Cut tomatoes 65F, lettuce 64F, Shredded cheese 65F, Reach- in cooler right below Milk 64F, lettuce 64F. Items iced during inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Storing bags.

Intermediate - Manager or person in charge lacking proof of food manager certification.

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Operator posted sign in dining room during inspection. Corrected On-Site

Basic - Accumulation of mold-like substance/debris in the interior of the ice machine/bin at kitchen area.

Basic - Buildup of soil residue on hand washing sink handles at kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in standing water 81F at kitchen area. Per employee used to scoop hushpuppies.

Basic - Walls, floor, and ceiling soiled/has accumulation of debris in kitchen area.

Basic - Water leaking from pipe under hand wash sink in kitchen area.

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

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.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Kid.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 20 lbs tank connected to flats top grill on the cook line.

High Priority - - From initial inspection : Observed: Operating with an expired Division of Hotels and Restaurants license. Observed license expired 06-01-23. Repeat Violation Admin Complaint Priority: High Priority - From follow-up inspection 2024-02-22: Observed food service license expired 06-01-22. Admin Complaint - From follow-up inspection 2024-03-27: Observed food service license expired 06-01-22. Admin Complaint - From follow-up inspection 2024-05-30: Time Extended

Intermediate - - From initial inspection : Observed: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning Priority: Intermediate - From follow-up inspection 2024-02-22: Per operator manager certification test has not been scheduled yet and has contacted Florida Restaurant and Lodging Association office and has not received a call back. Provided operator with Florida Restaurant and Lodging Association Regional Manager contact information. Time Extended - From follow-up inspection 2024-03-27: Per employees no food manager certification available. Admin Complaint - From follow-up inspection 2024-05-30: Time Extended

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

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.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in the kitchen.

Basic - soiled floors/grease buildup on the cook line.

High Priority - Operating with an expired Division of Hotels and Restaurants license. More than 60 days. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed bags of items stored in handwash sink. Observed employee remove items from sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handwash wash sink in kitchen soiled with lime scale buildup.

Basic - Water draining onto floor surface from hand wash sink in kitchen. Observed employee place bucket underneath sink. Corrected On-Site

Intermediate - Oyster tags not marked with last date served.

Basic - Accumulation of debris in three-compartment sink. Observed accumulation of soil buildup in three compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl being used to scoop beans in reach in cooler in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed limescale accumulated on exterior of ice machine in kitchen and drink station in bar. Observed soil buildup on handwash sink in kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. More than 60 days. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shell oysters in ice cooler in bar area since yesterday 8-12-21 not touching ice and cold held at 48-51°F at 11:15am today 8-13-21. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell oysters in ice cooler in bar area since yesterday 8-12-21 not touching ice and cold held at 48-51°F at 11:15am today 8-13-21. See stop sale.

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kitchen staff.

Basic - Trash receptacles not provided where needed in establishment. Observed pile recent debris from rinsed off oysters in back of establishment.