SEINEYARD AT WILDWOOD

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. open and operating at time of inspection. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice chest on line oysters 51, scallops 48, shrimp 50, ice had melted per employee, re-Iced during inspection . Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink, by dishwasher.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both sinks. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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

Basic - Food not stored at least 6 inches off of the floor. Case of food in walk-in cooler.

Basic - Ice scoop handle in contact with ice. Wait station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls of walk-in cooler have mold like substance.

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

Basic - Water draining onto floor surface. Water condensation from fan unit in walk-in cooler.

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

High Priority - Fish not held frozen before, during and after being packaged using a reduced oxygen packaging method. 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 cold held at greater than 41 degrees Fahrenheit. Slaw at 52°F, Less than 4 hours per operator, put in walk-in cooler. Corrective Action Taken Repeat Violation Warning

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelves soiled. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink. Repeat Violation Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hush puppy batter. Repeat Violation Warning

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler floor heavily soiled. Repeat Violation Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 06-01-24.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed fish dip in reach in cooler at storage area date marked 05-23. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Fish dip 05-23. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F at 12:30: Cook Line: Make Table: oysters 54F, scallops 49F Reach in Cooler: sliced tomatoes 49F, sliced american cheese 44F Front Line: Make Table: lettuce 45F, sliced tomatoes 47F, shredded cheese 52F Reach in Cooler: shredded mozzarella 47F Kitchen Counter Cold Hold: hushpuppies 78F Per manager all items in cook line/front line held since 11:00. Walk in Cooler: Crab salad 49F, coleslaw 50F, hushpuppies 49F, ambient shelled eggs 50F, chicken tenderloins 45F Per manager walk in cooler was left open for approximately 30 minutes at 10:30. Wait Station at 12:45 Cold Hold: coleslaw 50F. Per manager held since 11:45. Manager iced all food items during inspection. Corrective Action Taken Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple containers stored in hand wash sink next to dish machine.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser inoperable at cook line hand wash sink.

Basic - Floor soiled/has accumulation of debris in walk in cooler and soiled walls at cook line. Repeat Violation

Basic - Plumbing system in disrepair. Observed cold water handle at hand wash sink at cook line inoperable.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp, scallops, grouper, and catfish thawing in standing water at prep sink at 12:45. Per manager since 12:00. Manager turned on running water during inspection. Corrected On-Site

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 135 rodent droppings in the following locations: 40 droppings behind the fryers, 20 droppings at the back of kitchen near grease trap, 6 droppings next to ice machine, 3 droppings on top of ice machine, 5 droppings on shelf in bar area, 2 droppings on storage shelf in dining room next to kitchen entrance, 4 droppings on table next to ice machine, 9 droppings on prep sink next to dish machine, 4 droppings next to reach in freezer in prep area, 7 droppings under gas stove in kitchen, 35 droppings under oven. Warning - From follow-up inspection 2023-11-17: Observed approximately 14 rodent droppings in the following locations: 3 droppings under register in bar area, 5 droppings next to reach in freezer in prep area, 3 droppings on floor next to stove at cook line, 2 droppings under oven, 1 dropping in front of cook line prep table. Employee cleaned and sanitized areas during inspection. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed bag of raw chicken on top of bucket of raw shrimp in reach in cooler at front of cook line. Employee properly stored chicken during inspection. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 135 rodent droppings in the following locations: 40 droppings behind the fryers, 20 droppings at the back of kitchen near grease trap, 6 droppings next to ice machine, 3 droppings on top of ice machine, 5 droppings on shelf in bar area, 2 droppings on storage shelf in dining room next to kitchen entrance, 4 droppings on table next to ice machine, 9 droppings on prep sink next to dish machine, 4 droppings next to reach in freezer in prep area, 7 droppings under gas stove in kitchen, 35 droppings under oven. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cat fish 64F in make table and raw chicken 46F in reach in cooler at cook line at 1:15. Per employee catfish has been out since 12:15 and raw chicken has been out since 10:00. Employee stored food items in ice. New temperatures at 3:15: cat fish 42F and raw chicken 39F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink next to dish machine,

Intermediate - No soap provided at handwash sink. Observed no soap provided at hand wash sink in kitchen area.

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. Observed no proof of training for two servers.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pan of collard greens and pan of crab mix not date marked. Per employee collard greens made two days ago and crab mix made seven days ago. Employee date marked food items during inspection. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 100 dead flies in fly trap above salad prep table. 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. Observed 4 packages of thawed snapper and 9 packages of thawed grouper still in sealed ROP packaging. Employee removed fish from packaging during inspection.

Basic - Food stored on floor. Observed the following food items stored on floor in walk in cooler: Box of onions, bucket of tomato sauce, box of potatoes, bucket of mayo, and bucket of pickles.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing catfish sitting in sink with no running water. Employee turned on water so catfish could thaw properly.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired June 1st 2023. Admin Complaint

High Priority - Presence of insects, rodents, or other pests. Observed approximately 20 rodent tracks left in grease trap in kitchen. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 223 rodent droppings in the following locations: approximately 5 droppings on dish machine, approximately 16 in bar area, approximately 20 in dry storage in kitchen, approximately 5 behind ice machine, approximately 12 in corner of kitchen by pans, approximately 20 under fryer, approximately 15 on bottom of kitchen prep tables, approximately 80 in dry storage room, and approximately 50 in pan storage room. Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance on inside of ice machine. Repeat Violation

Basic - Ceiling tile missing. Observed missing ceiling tiles in kitchen, dry storage room, and hallway.

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. Observed ROP thawed grouper still in bag with no opening in walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Observed soiled cutting board on salad station no longer cleanable.

Basic - Floor soiled/has accumulation of debris. Observed accumulation of food debris on the floor in walk in cooler, under fryer, and under grill.

Basic - Food stored in undrained ice. Observed grouper, catfish, and scallops in buckets of undrained ice and water on cook line.

Basic - Standing water in bottom of reach-in-cooler. Observed buckets of portioned dressings stored in puddle of water in reach in cooler.

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 droppings in establishment in the dry storage area. 10 on top of boxes of seasonings and soda pouches; 10 on the floor under shelf. Observed employee remove droppings and clean and sanitize surfaces. Corrected On-Site Admin Complaint - From follow-up inspection 2022-11-01: Approximately 10 rodent droppings in establishment in dry storage area. 5 on floor underneath shelf; 3 on top of boxes of soda syrup and 2 on metal rolling shelf. Observed employee remove droppings and clean and sanitize surfaces. Admin Complaint Corrected On-Site - From follow-up inspection 2022-11-04: Observed 8 rodent droppings in establishment in dry storage area. 6 on floor underneath shelf; 1 next to bulk sugar on shelf; 1 on top of box of soda syrup on shelf. Observed employees remove droppings and clean and sanitize surfaces. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 droppings in establishment in the dry storage area. 10 on top of boxes of seasonings and soda pouches; 10 on the floor under shelf. Observed employee remove droppings and clean and sanitize surfaces. Corrected On-Site Admin Complaint - From follow-up inspection 2022-11-01: Approximately 10 rodent droppings in establishment in dry storage area. 5 on floor underneath shelf; 3 on top of boxes of soda syrup and 2 on metal rolling shelf. Observed employee remove droppings and clean and sanitize surfaces. Admin Complaint Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 droppings in establishment in the dry storage area. 10 on top of boxes of seasonings and soda pouches; 10 on the floor under shelf. Observed employee remove droppings and clean and sanitize surfaces. Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce in salad make table since 11am cold at 51F at 2pm.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in ware washing area.

Basic - Accumulation of soil buildup in the interior of the ice machine in kitchen.

Basic - Ceiling tile missing dry storage area.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash sink in ware washing area soiled.

Basic - Standing water in bottom of reach-in-cooler at salad make table.

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Observed milk in walk in cooler that's been opened since 11-21-21 with no date mark today 12-2-21. See stop sale.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk in walk in cooler that's been opened since 11-21-21 with no date mark today 12-2-21. See stop sale. Observed shredded cheese in walk in cooler opened on 11-30-21 with no date mark today 12-2-21.

Intermediate - Handwash sink by ware washing area not accessible for employee use at all times due to fan being stored in it. Observed employee remove fan.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Bathroom facility in disrepair. Observed hanging metal piece in women's bathroom.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile missing and soiled with water damage in dry storage area. Observed ceiling tile with water damage and mold like substance in dining room nearby bar area.

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. Observed commercially processed reduced oxygen packaged fish in walk-in cooler thawed while still in packaging.

Basic - Floor soiled underneath triple compartment sink.

Basic - Floors not constructed to be easily cleanable. Observed floor in bar area not maintained smooth and durable. Observed floor tiles missing nearby mop sink. Observed floor tiles missing in walk in cooler.

Basic - Hole in or other damage to wall. Observed hole in wall in hallway going towards dry storage area. Observed wall soiled with mold like substance in back of dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon by fry vats stored in standing water at 74°F.

Basic - No handwashing sign provided at a hand sink in restrooms in dining room used by food employees. Issued handwash sign. Observed manager post signs in restrooms. Corrected On-Site

Basic - Screen in door torn/in poor repair. Observed window cracked in back door going by kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed food items in reach in cooler by salad station since Sunday 10-3-21 cold held above 41°F on today 10-7-21: salad 48°F, cheese 52°F. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed food items in reach in cooler by salad station since Sunday 10-3-21 cold held above 41°F on today 10-7-21: salad 48°F, cheese 52°F. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink inaccessible due to being in disrepair. Handwash sink in disrepair due drain leaking. Warning

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. Cook staff and wait staff.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed food items in reach in cooler by salad station since Sunday 10-3-21 cold held above 41°F on today 10-7-21: salad 48°F, cheese 52°F. See stop sale.

Basic - Water draining onto floor surface. Observed ice bin draining on floor.