Green Marlin Restaurant & Raw Bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at salad station 43-49f. In service for 30 minutes. Advised to rapid chill. Cut lettuce and Tomato 48f. In ice bath at front counter. In service for 5 hours. Manager discarded **Corrective Action Taken** **Repeat Violation**

High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Employee placed cooked mushrooms into pan to cool with no gloves. Educated manager

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sliced Prime rib with beef in walk in cooler. Raw burgers over shrimp in reach in cooler **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over shrimp in reach in grill cooler. **Corrected On-Site**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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 Frozen tuna in walk-in still frozen. Educated manager and advised to open bags. **Corrective Action Taken**

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment are grooved and stained

Basic - Duct tape used to repair nonfood-contact surface. Handle on reach in desert cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack over clean towels **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers on rack

Basic - Food storage container/container lid cracked or broken. On cheese lid. Manager threw away

Basic - Food-contact surface not smooth and easily cleanable. Tape used to repair ceiling of ice bin

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage rack holding pans soiled

Basic - Stored food not covered. Cookies in walk in freezer **Repeat Violation**

Basic - Torn gasket on fryer cooler. Cracked door handle on reach in desert cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled. Ceiling tiles throughout kitchen are soiled and have dust buildup

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table. Manager placed in bucket. Multiple rags in bucket not submerged **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese in ice bath at front counter found at 43-45f. In service 1 hour. Advised to rapid chill and add more ice **Corrective Action Taken**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. Gallon of milk opened **Corrected On-Site**

Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**

Basic - Light not functioning. 3 bulbs burned out Under fryer hoods

Basic - No handwashing sign provided at a hand sink used by food employees. At bar

Basic - Standing water in bottom of reach-in-cooler. In cook line cooler

Basic - Stored food not covered. Ice cream sandwiches in walk in freezer.

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-07: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughput kitchen - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-07: **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler door does not seal shut. - From follow-up inspection 2024-08-06: Door still does not seal shut. Repair technician present at time of callback. Stated door needs to be replaced. **Time Extended** - From follow-up inspection 2024-08-07: **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-07: **Time Extended**

Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-07: **Time Extended**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2024-08-06: Stop sale issued for items in walk in cooler overnight. See stop sale **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in - Mahi 45f Grouper 46 Pulled pork 46 Sausage links 47 Prime rib 52 Crab cakes 46 Raw shrimp 46f Gumbo 47 Milk 47 Cookline Broccoli 55f Salad cooler Cut lettuce 57 **Warning** - From follow-up inspection 2024-08-06: All in walk in cooler overnight Cooked linguine 44 12lbs Scallop fritters mix 44 2liters Raw Haddock 44 5lbs Pulled pork 45f 5lbs Pork rolls 45 7lbs Sausage links 45 Corned beef 45 1.5lb Canadian ham 45 1lb Bacon 45 2 cases Raw chicken 46 40lbs Pulled chicken 48 6lbs Andouille sausage 48 5lbs Cooked mahi pieces 44 1/2lb Reuben mix with cheese 45 Cooked salmon 44f 1.5lb Scallops 44-45 Schucked oysters 48 ambient 2 cases Clams 48 ambient 200ct. Scallops 45 4 32lbs Cooked chicken wings 45 10 lbs Swiss cheese 45 2lbs Feta cheese 45 1/2 lb Butter 46 Buttermilk 45 111/2 gal Heavy cream 29qt French onion 49 gallon Creamy Alfredo 46f 8 oz Au jus 48 3 gal Coleslaw 45 7x5 Hammer sauce 46 1/2 gal House made creamy parm dressing 45f 1/4 gal Chowder 6 gallons Cut cabbage 47 Breaded haddock 47 15lbs Breaded shrimp 46 7lbs Tomatoes Fresca 45 5lbs Spinach 45 12oz **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-08-06: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees - From follow-up inspection 2024-08-06: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughput kitchen - From follow-up inspection 2024-08-06: **Time Extended**

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not maintaining food at 41f. - From follow-up inspection 2024-08-06: Walk in cooler is not maintaining food at 41f or below. **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler door does not seal shut. - From follow-up inspection 2024-08-06: Door still does not seal shut. Repair technician present at time of callback. Stated door needs to be replaced. **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer - From follow-up inspection 2024-08-06: **Time Extended**

Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm - From follow-up inspection 2024-08-06: **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. Reading zero. Now reading 100ppm **Corrected On-Site**

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Waitress rinsed hands in water and wiped hands on rag hanging off belt

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated employee **Corrective Action Taken**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork and burgers over cooked scallops **Corrected On-Site**

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in - Mahi 45f Grouper 46 Pulled pork 46 Sausage links 47 Prime rib 52 Crab cakes 46 Raw shrimp 46f Gumbo 47 Milk 47 Cookline Broccoli 55f Salad cooler Cut lettuce 57 **Warning**

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Clams in cook line reach in cooler. Manager found tag and placed. **Corrected On-Site**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees

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

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not maintaining food at 41f.

Basic - Equipment and utensils not properly air-dried - wet nesting. At servers station

Basic - Equipment in poor repair. Walk in cooler door does not seal shut.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cook line cooler **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shrimp Etoufe on cook line cooler reading 55°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw -51° Mango salsa -51° Butter -52° Shredded cheese -51° Sour cream -54° **Warning**

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Butter on cooks line. Employee stated she returns butter to cooler after 4 hours. Educated manager and employee.

Intermediate - Can opener soiled with food debris, mold-like substance or slime. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rag was placed in sanitizer bucket **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Sesame seed spice dredge. Label was added 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. Cup on rack with single service items **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**

Basic - Equipment in poor repair. Ripped gasket on expo cooler. **Corrective Action Taken**

Basic - Hood filters surface soiled with grease, food debris, dirt, slime or dust.

Basic - Ice bucket not stored inverted or in a protected manner. **Corrected On-Site**

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over ready to eat shrimp in reach in cooler on cookline. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzle in outside bar drink station has build up inside Mold like substance on ice machine chute on drink machine, outside bar area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling on cookline has heavy build up of dust.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic cups in inside bar area wet nesting. **Corrective Action Taken**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in standing water at chicken and fish station. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up on them above Burger area.

Basic - Wiping cloth sanitizing solution stored on the floor. In inside bar area, bartender relocated to off of the floor. **Corrected On-Site**

Employee Health Policies Present

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Approved Thawing Methods Used

Proper Sanitizer Contact Time and Concentration

Lighting Adequate; Required Shields in Place

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cakes 57F

High Priority - Vacuum breaker missing at mop on fitting/splitter added to mop sink faucet.

High Priority - 2 Live, small flying insects in kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish cakes 57F in cooler over night

Intermediate - Handwash sink used for purposes other than handwashing. Rinsing knives off in hand sink.

Intermediate - Menu and special menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Hawaiian Poke served raw and Grilled salmon salad served undercooked.

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. Mike

Intermediate - Can opener soiled. Manager took to dish pit. **Corrective Action Taken**

Basic - Cutting board has cut marks and is no longer cleanable. Flat prep cutting board.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers and cooks with bracelets and watch.

Basic - Equipment and utensils not properly air-dried - wet nesting. Bulk food containers

Basic - Food storage container/container lid cracked or broken.

Basic - Hood filter missing from automatic fire suppression/exhaust system and 1 in disrepair in the fry station.

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**

Basic - Light shield damaged missing above prep sink.

Basic - Stored crab legs not covered in the walk in freezer. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Under metal pan and also on expo line.

Basic - Wooden peg board used to store utensils.