WHALES TAIL BEACH GRILL

Intermediate - Handwash sink used for purposes other than handwashing. Order tickets stored in sink on cook line. Employee removed tickets from sink. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with chlorine test strips. Corrected On-Site

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/

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.

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

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Food stored on floor. Case of shrimp stored on floor in walk in cooler. Repeat Violation

Basic - Stored food not covered. Pot of corn on the Cobb stored in walk in cooler not covered. Employee placed lid over corn. Corrected On-Site Repeat Violation

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Upright cooler- crab meat stored over lettuce.

High Priority - Stop Sale issued due to adulteration of food product. ROP mahi 39F thawed in sealed package.

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed 2 coffee filter holders in hand wash sink across from ice machine. Repeat Violation

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/.

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

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. ROP Mahi 39F thawed in sealed package. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Lettuce in bottom of hand wash sink drain. Chef removed food from sink. Corrected On-Site

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

Basic - Ceiling ac vent cover missing in dry storage area. Repeat Violation

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

Basic - Floors not maintained smooth and durable in walk in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle.

Basic - Stored food not covered. Salsa stored in yellow bucket in upright glass reach in cooler not covered. Repeat Violation

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. 3 compartment sink- Thawing- raw chicken wings 39F, calamari rings 30F, beef 30F. Thawing beef in standing water. Chef removed beef and placed in cooler. Corrected On-Site

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

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Multiple doors that lead to the outside have gaps at sides and bottom of doors. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Floors in kitchen heavily soiled with food debris and build up on cook line and under equipment.

Basic - Hole in or other damage to wall. Hole in wall in kitchen near expo station.

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with jug of oil. Manager had employee remove oil from sink area and place on shelf. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Holding on time- boiled potatoes 64F ( 9:00-1:00 ). Inspector printed form for operator to hold potatoes on time. Corrective Action Taken

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

Basic - Bowl or other container with no handle used to dispense food.cup stored inside salsa. Manager removed cup from salsa and discarded cup. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable at make table. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Oil, coleslaw dressing and rice stored on floor in dry storage, oil stored on floor in front of hand wash wash sink on cook line, shrimp stored on floor in walk in freezer. Manager had employee remove all items from floor and place on shelves. Corrective Action Taken Repeat Violation

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under water. Thawing in running water- mahi 60F, whitefish 54F (10:00-10:40). Manager had employee place both fish in reach in cooler. Corrected On-Site Repeat Violation

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided establishment with health reporting form and requirements. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Bell peppers stored in upright reach in cooler in a non food grade bag. Employee removed peppers to wash and re store in a food grade container. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries 183F, onion rings 92F. Onion rings were discarded immediately by cook at time of temperature check. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Beer tap drain pan soiled with black build up of debris at bar area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Multiple printed tickets stored in hand wash sink on cook line. Manager working on moving printer so tickets don't land in hand wash sink. Corrective Action Taken

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings soiled in cook kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Owner has an order in on new cutting boards. Corrective Action Taken Repeat Violation

Basic - Drain cover(s) missing. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag of candy stored on cutting board at expo station. Employee removed candy from food contact surface. Corrected On-Site

Basic - Steamer dripping onto cutting board at make bar. Cook placed drip pan under steamer to catch drip. Corrected On-Site

Basic - Stored food not covered. Cold holding- raw chicken wings 39F, Cole slaw 38F, shell eggs 42F. Chicken wings and Cole slaw stored in reach in cooler not covered. Cook covered both chicken and Cole slaw. Corrected On-Site Repeat Violation

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing- grouper 64F ( 2:00-3:10 ). Cook placed grouper in walk in cooler to reduce temperature. Corrective Action Taken

Basic - Vent cover missing on ceiling in dry storage area. Repeat Violation

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple soiled wet cloths in use and stored on food contact surfaces through out kitchen. Employee removed cloths from food contact surfaces. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- drawers beef 47F, raw chicken 46F ( 11:00-2:00 ). Cold hold- pulled eggs 53F ( 11:00-2:00 ). Glass upright- salsa 45F ( 11:00-2:00 ). Cold hold- reach in cooler- Cole slaw 46F ( 11:00-2:00 ). Double glass upright-white fish 64F (1:30-2:00). Cold hold- make bar- raw shrimp 53F ( 1:00-2:00 ). Manager added ice to fish, chicken and shrimp. Corrective Action Taken Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Plastic cup stored in salsa in upright glass cooler. Manager removed cup from salsa. Corrected On-Site

Basic - Ceiling vent cover missing in dry storage. Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable and is broken around the corners.

Basic - Exterior door has a gap that opens to the outside. Back kitchen door propped open. Repeat Violation

Basic - Food stored on floor. Shrimp stored on floor in walk in freezer. Manager placed shrimp on shelf. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of soiled tray stands. Manager removed scoop and sent to ware wash area. Corrected On-Site

Basic - Stored food not covered. Salsa in upright glass reach in cooler uncovered. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple soiled wet cloths stored on food prep tables and cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken, tuna, and swai at 51F. Held less than one hour. Employee added ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine in kitchen with mold like substance. Repeat Violation

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/ Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser not working at hand wash sink in kitchen near walk in.

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed no cold water turned on at hand wash sink near walk in cooler. Repeat Violation

Basic - Food stored on floor. Observed corn, fries and biscuits stored on walk in freezer floor. Manager put on shelf. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed styrofoam cup used for scooping stored in tarter sauce.

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 275 rodent droppings. 6 on floor in dry storage of restaurant 2 on glue board in dry storage of restaurant. Observed the following at their offsite warehouse: Approximately 73 on first row shelving. Approximately 40 on floor under shelving across from walk in cooler. Approximately 26 in fry machine. Approximately 50 on floor under shelving of middle section. Approximately 75 on floor under 3rd row of shelving. Warning - From follow-up inspection 2021-12-21: Upon callback observed 13 droppings. On on restaurant' floor to the left of the back door. Observed the following in offsite warehouse. 1 on box on 3rd row of shelving. 12 on floor of miscellaneous storage cage. Admin Complaint** Admin Complaint - From follow-up inspection 2021-12-21: Upon callback no rodent dropping observed at offsite warehouse. 6 droppings observed on back of shelve in middle of the line, Operator cleaned and sanitized during inspection. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 8 dead roaches in reach in cooler on line that is not working.operator cleaned and sanitized cooler during inspection.. Corrected On-Site Warning - From follow-up inspection 2021-12-21: Upon callback no dead roaches observed. Admin Complaint - From follow-up inspection 2021-12-21: Upon callback no dead roaches observed. Admin Complaint