The Fish Depot Bar And Grille

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

Fish 43°F-50°F . Tuna 41°F, in cooler on ice. Thawed inside package over night

See stop sale. Repeat Violation Admin Complaint

Basic – Equipment in poor repair

Stand up cooler not working , rusted no food inside

Low boy next to triple sink frozen up

Foods still in temperature, may have to be moved. Repeat Violation Admin Complaint

Basic – Standing water in bottom of reach-in-cooler next to triple sink. Warning

High Priority – Cook began working with food, handling clean equipment and utensils,without first washing hands

Cook opened refrigerator and took food out.. No potable water available

Water repaired later by plumber during inspection. Repeat Violation Admin Complaint

High Priority – Establishment operating with no potable running water

Plumber on premises during inspection. At the end of inspection potable water provided. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

nCommercially 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

Fish 43°F-50°F . Tuna 41°F, in cooler on ice. Thawed inside package over night. Repeat Violation Admin Complaint

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

nKimchi 48°F, salsa 51°F, coleslaw 50°F, sliced tomatoes 60°F, on counter in ice bath. Ice has melted

Cook stated items were not prepped or cooked today. He removed foods from cooler 1.5 hours ago

Recommend to fill container with fresh ice

Cook replaced ice and rechecked at the end of inspection temperatures have gone down below 45°F.Repeat ViolationnnTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

n#1: Fish 59°F, chicken 50°F, cheese 53°F, sour cream 55°F, live clams 61°F, live oysters 55°F, calamari 55°F, in Walk in cooler #1. All items in cooler over night. Not prepped or cooked today

Cooler frozen up. Repeat Violation Admin Complaint

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Conch batter in low boy next to triple sink. Warning

Intermediate – Handwash sink not accessible for employee use at all times dishes and towels in sink next to entrance

Cook removed. Corrected On-Site Warning

Intermediate – Manager or person in charge lacking proof of food manager certification. Repeat Violation Admin Complaint

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

Cook provided. Corrected On-Site Repeat Violation Admin Complaint

Intermediate – No probe thermometer provided to measure temperature of food products. Warning

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. Repeat Violation Admin Complaint

Intermediate – No soap provided at handwash sink at entrance to kitchen

Cook provided. Corrected On-Site Repeat Violation Admin Complaint