PORTER ISLAND SEAFOOD RESTAURANT

High Priority - Container of medicine improperly stored. Spray bottle containing "muscle spray" stored on shelf beside single-use items and above creamers at front counter. An employee removed the spray bottle from the shelf during this inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Inside reach-in cooler at cookline: Five reduced oxygen packages of raw tuna, four reduced oxygen packages of salmon, and eight reduced oxygen packages containing mahi thawed inside reduced oxygen packaging. The all fish is completely thawed. The packages all have labels indicating the fish must be removed from packaging prior to thawing.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at both sides of splitter added to spigot behind establishment.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Four ziplock bags containing cooked pasta missing date marks inside walk-in cooler. Manager stated the pasta was cooked three days prior and added the proper date marks during this inspection. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager provided four photocopies of Florida Restaurant and Lodging Association food handler training.

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. Inside reach-in cooler at cookline: Five reduced oxygen packages of raw tuna, four reduced oxygen packages of salmon, and eight reduced oxygen packages containing mahi thawed inside reduced oxygen packaging. The all fish is completely thawed. The packages all have labels indicating the fish must be removed from packaging prior to thawing. Stop sales issued.

Basic - Food stored on floor. Boxed soda syrup stored directly on floor at front counter. An employee removed them from the floor during this inspection. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. One lid missing from dumpster.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle sitting directly on soil.

Basic - In-use utensil not stored on a clean surface. Spatula stored between wall and conduit at cookline.

High Priority - Container of medicine improperly stored. Bottle of B12 in food service area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork chops at 46F, less than four hours per operator, iced during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marina sauce 120F, reheated to 149F, within 10 minutes. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta cooked yesterday per operator date marked during inspection. Corrected On-Site

Basic - Food stored on floor. Bag of onions on floor properly stored during time of inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink removed during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lima beans 124F and mashed potatoes 124F in prep area steam tables at 1:00. Per manager held for less than four hours. Employees reheated food items to lima beans 165F and mashed potatoes 171F during inspection. Corrected On-Site

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

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. Observed some employee food handler training expired in 09-2024 for four kitchen employees.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed no oyster tag with oysters in walk in cooler. Manager retrieved tag and placed with oysters. Corrected On-Site

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 food handler training for any servers. Per manager six servers employed over 60 days.

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 thawed salmon, tuna, and mahi mahi inside reduced oxygen packaging with label indicating to be removed from packaging prior to thawing. Manager removed fish from packaging during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons used for hushpuppies stored in standing water 71F at cook line. Manager removed spoons from water during inspection. Corrected On-Site

High Priority - Container of Pepto improperly stored next in reach in cooler in front of grill. Observed operator discard medicine. Corrected On-Site

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

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 currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Operator Helena Porter. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Lima beans in crock pot since 11am hot held at 116F at 4:30pm. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Lima beans in crock pot since 11am hot held at 116F at 4:30pm. See stop sale.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator Helena Porter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed food items in reach in cooler closest to stove that was exposed to air at 7:30am cold held above 41°F at 10:40am: cheese 48°F, steak 48°F.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/