Basic – Bowl or other container with no handle used to dispense food. Observed on bacon bites container, also on cooked pasta container at kitchen area. Employee removed during inspection. Corrected On-Site

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at the oyster station. Employee removed during inspection. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items stored over single serving items. Employee removed during inspection. Also a pair of shoes on top of the dishwasher machine. Corrected On-Site

Basic – Exterior door has a gap at the threshold that opens to the outside. Observed screen door not closing properly.

Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed over table on receiving food area.

Basic – Ice scoop handle in contact with ice. Observed at the bar outside, employee removed during inspection. Corrected On-Site

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on chips container, employee removed during inspection. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of dust and grease on hood filters at kitchen area.

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on floor at the cook line. Employee stored properly l Corrected On-Site

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwasher area.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC in used at kitchen area.

Basic – Working containers of food removed from original container not identified by common name. Observed croutons container not identified in shelve at oyster station. Employee labeled during inspection. Corrected On-Site

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at the cook line changing gloves and no hand wash. Inspector instructed employee.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored above cooked pasta inside reach in cooler at cook line. Employee rearranged properly. Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw calamari in cart inside walk in cooler. Employee rearranged properly. Corrected On-Site

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. Provided form during inspection.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, also white cutting boards at kitchen area. Also observed soda nozzle holder soiled at the bar outside.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine or quaternary test strips available.

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.

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. Provided form during inspection.

Intermediate – Non-pitting surface rust on food-contact equipment. Observed on metal cage/cart inside walk in cooler.