OVIDE

High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Walk in freezer Halibut 3/8, tuna 1/3. Applied heat then ice bath then ROP then froze per chef. Repeat violation from 10/24/25. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-13: Walk in cooler- grouper 35F stored over ice in ROP 3 bags dates 2/28 and 3/9. See stop sale. Repeat violation from 10/24/24 and 3/12/25. Time Extended - From follow-up inspection 2025-03-14: Observed no ROP fish in establishment at time of inspection. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Walk in cooler-AMBIENT 38F- ROP- all raw- Chicken w skins 3/12, chicken wings 2/11, pulled chicken 12/21, duck breast 3/11, chicken breast 3/6, NY strip beef 2/28, chicken thigh/ breast 3/8, beef filet 2/20. Walk in freezer- Frozen- ROP- prime rib 12/1, chicken 1/17, halibut 3/8, stuffed quail 1/3, tuna 1/3, NY strip beef 9/30, scallops 1/3, she crab soup 12/14, sauce 1/17. Cold hold near expo and wait station- upright cooler- ROP raw beef filet (date 2/2 ). See stop sale. Warning - From follow-up inspection 2025-03-13: Observed: walk in cooler- grouper 35F stored over ice in ROP bag date marked 2/28 and 3/9. See stop sale. Repeat violation from 3-12-25. Time Extended - From follow-up inspection 2025-03-14: Observed no one doing special processes at time of inspection. Provided establishment with HACCP information and templates on ROP fish, meats, poultry and sou vie, cook chill special processes. Must submit a HACCP plan and get approval thru the Division of Hotels and Restaurants to conduct special processes. Time Extended

High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Walk in freezer Halibut 3/8, tuna 1/3. Applied heat then ice bath then ROP then froze per chef. Repeat violation from 10/24/25. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-13: Walk in cooler- grouper 35F stored over ice in ROP 3 bags dates 2/28 and 3/9. See stop sale. Repeat violation from 10/24/24 and 3/12/25. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Walk in cooler-AMBIENT 38F- ROP- all raw- Chicken w skins 3/12, chicken wings 2/11, pulled chicken 12/21, duck breast 3/11, chicken breast 3/6, NY strip beef 2/28, chicken thigh/ breast 3/8, beef filet 2/20. Walk in freezer- Frozen- ROP- prime rib 12/1, chicken 1/17, halibut 3/8, stuffed quail 1/3, tuna 1/3, NY strip beef 9/30, scallops 1/3, she crab soup 12/14, sauce 1/17. Cold hold near expo and wait station- upright cooler- ROP raw beef filet (date 2/2 ). See stop sale. Warning - From follow-up inspection 2025-03-13: Observed: walk in cooler- grouper 35F stored over ice in ROP bag date marked 2/28 and 3/9. See stop sale. Repeat violation from 3-12-25. Time Extended

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Walk in freezer Halibut 3/8, tuna 1/3. Applied heat then ice bath then ROP then froze per chef. Repeat violation from 10/24/25. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to adulteration of food product. Cold hold near expo and wait station- upright cooler- ROP raw beef filet (date 2/2 ). AMBIENT 38F- ROP- all raw- Chicken w skins 3/12, chicken wings 2/11, pulled chicken 12/21, duck breast 3/11, chicken breast 3/6, NY strip beef 2/28, chicken thigh/ breast 3/8, beef filet 2/20. Frozen- ROP- prime rib 12/1, chicken 1/17, halibut 3/8, stuffed quail 1/3, tuna 1/3, NY strip beef 9/30, scallops 1/3, she crab soup 12/14, sauce 1/17. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- held on ice- sliced tomato 46F, cooled greens 44F ( 8:45-1:50). See stop sale. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Sink in ware wash area blocked with food cart, sink near ice machine blocked with trash can. Both cart and can were removed from sinks. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Walk in cooler-AMBIENT 38F- ROP- all raw- Chicken w skins 3/12, chicken wings 2/11, pulled chicken 12/21, duck breast 3/11, chicken breast 3/6, NY strip beef 2/28, chicken thigh/ breast 3/8, beef filet 2/20. Walk in freezer- Frozen- ROP- prime rib 12/1, chicken 1/17, halibut 3/8, stuffed quail 1/3, tuna 1/3, NY strip beef 9/30, scallops 1/3, she crab soup 12/14, sauce 1/17. Cold hold near expo and wait station- upright cooler- ROP raw beef filet (date 2/2 ). See stop sale. Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Walk in cooler- ROP grouper 40F, ROP snapper 40F. Warning

High Priority - Stop Sale issued due to adulteration of food product. Walk in cooler- prepared in establishment-ROP grouper 40F, ROP snapper 40F. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held at room temperature- sausage patties 82F ( undetermined time). Cold hold- make table reach in- diced tomatoes 57F., shredded cheese 61F, pulled eggs 45F, sausage crumble 61F, sliced salmon 48F. Cold hold- glass reach in coolers- (ambient 50F), cooked collard greens 48F, cooked squash 50F, pork 48F ( all held overnight). Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make table reach in- diced tomatoes 57F., shredded cheese 61F, pulled eggs 45F, sausage crumble 61F, sliced salmon 48F. Cold hold- glass reach in coolers- (ambient 50F), cooked collard greens 48F, cooked squash 50F, pork 48F ( all held overnight). See stop sale. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Held at room temperature- sausage patties 82F ( undetermined time). See stop sale. Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In multiple holding units.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both soda dispensing guns at bar are soiled.

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held at room temperature- sausage patties 82F ( undetermined time).

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

Basic - Equipment in poor repair. Cold hold- ambient 49F, 48F, 50F. Do not use until repaired or able to hold food at 41F or less. Repeat Violation

Intermediate - - From initial inspection : 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. Employee training in process. No certificates on file yet. Warning - From follow-up inspection 2021-07-15: Time Extended

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. Coffee shop dish machine 0 ppm Upstairs bar dish machine 0 ppm Mgr called Ecolab to have come service. Will you kitchen dish machine until sanitizing properly. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche of the day. Snapper crudo. Unable to provide parasite destruction letter or aquaculture letter. Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. Plastic pitcher in coffee shop hand wash sink. Martini glass in downstairs bar hand wash sink. Operator removed all during inspection. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Beef tartare with coddled egg. Operator removed from menu. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef Tartare with coddled egg. Warning

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/ The chef is scheduled to take her class on Tuesday. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At coffee shop hand wash sink. Operator stocked during inspection. Corrected On-Site

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. Employee training in process. No certificates on file yet. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sausage patties 85° less than 3 hr 45 minute. Sausage was time marked. Inspector gave Time as Public Health Control paperwork. Chef filled out during inspection. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave operator signage. Operator hung signage during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On deflector. Operator cleaned during inspection. Corrected On-Site

Basic - Cloth used as a food-contact surface. Microbial towel being used over bok choy, egg plant Unable to verify if towel is safe for food contact service per PJ Anders OPQ - Tallahassee. Until proof of food safe materials can be proven, violation will be cited.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 3 towels on cutting board of station with fruit.