Red Harbor Seafood

Basic – Carbon dioxide/helium tanks not adequately secured

Two tanks in dry storage not secured. Repeat Violation

Basic – Equipment in poor repair

In prep area, lower shelf of prep table has rusting

On cook line, two covers for bulk containers cracked/broken Repeat Violation

Basic – Floor tiles missing and/or in disrepair. nAcross from walk-in cooler, cove tiles missing. Repeat Violation

Basic – Floors, walls and/or ceilings soiled/has accumulation of debris

Floor at cook line has build up

Floor in dry storage has build up

Wall at cook line has build up

Interior and exterior of hood has build up. Repeat Violation

Basic – Food stored on floor

In walk-in freezer, multiple cases of food on floor. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood filters over cook line have grease build up. Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Reach-in cooler on cook line, interior soiled.

Basic – Reuse of single-service or single-use articles

In walk-in cooler, one chicken box reused for ready to eat sauces.

Basic – Single-service articles improperly stored

In market area, multiple single service items stored on floor. Repeat Violation

Basic – Standing water in bottom of reach-in-cooler

Stand up reach-in cooler at end of cook line.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed 3 flying insects in kitchen. Repeat Violation Admin Complaint

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. nIn reach-in cooler at cook line, raw chicken gizzards and livers stored over fish and shrimp

Also, in walk-in cooler, pan of raw shrimp stored over ready to eat sauces. Operator moved shrimp. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

In reach-in cooler at market, shell oysters ambient (51F – Cold Holding). Operator stated oyster have been in cooler for 3 days.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In reach-in cooler at market, shell oysters ambient (51F – Cold Holding). Operator stated oyster have been in cooler for 3 days.

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

Chicken on cook line cart missing times. Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Spray bottle of Clorox cleaner stored in box with plastic single service lids. Operator moved chemical. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Both handwash sinks in kitchen missing soap and towels. Operator supplied. Corrected On-Site Repeat Violation

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

No employee training certificates, employee present hired over 60 days. Warning

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

Emailed operator oyster advisory. Currently no longer selling raw oysters due to stop sale. 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

In reach-in cooler, cooked corn, cooked potatoes, boiled eggs and cooked crab missing dates. Operator stated items cooked two days prior.