Juicy Crab

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On cook line in kitchen, two pans of cooked potatoes 101F. Potatoes began cooling three hours prior. Potatoes discarded. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet at end of splitter where gray hose is attached. Missing on faucet at end of cook line where green hose is attached.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler, clams, mussels, lobster and crawfish 51F. All items placed into service approximately 2.5 hours prior. All items moved to walk in cooler to cool. Inspector notes heavy ice build up in side reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw shrimp stored over ready to eat crab. In reach in cooler by fryers, raw fish and raw shrimp stored over ready to eat onions. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice on shelf near walk in cooler. Bulk seasonings in dry storage area of kitchen.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On cook line in kitchen, two pans of cooked potatoes 101F. Potatoes began cooling three hours prior. Potatoes discarded. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Bartender washing glassware in bar is only exposing glassware to one second of sanitizer. Manager coached employee on proper ware washing procedures. **Corrective Action Taken**

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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken**

Basic - Bowl or other container with no handle used to dispense food. Multiple plastic bowls used to scoop food and seasonings throughout kitchen. All bowls removed and discarded. **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two blue ice buckets stored in ice machine in kitchen. Buckets inverted. **Corrected On-Site**

Basic - Duct tape used to repair nonfood-contact surface. Interior of walk in cooler door. Exterior of reach in coolers in middle of kitchen. Black utility cart handle.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple items in both walk in cooler and reach in coolers in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in server station in dining area.

Basic - Floor tiles missing and/or in disrepair. Tile in server station by ice bin is cracked.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under bar top in dining area. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pump mechanism by soda dispenser in server station. **Repeat Violation**

Basic - Open dumpster lid. Dumpster outside of establishment.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime, mold like substance, or dust. On pump to soda machine in server area in dining area. On pump to soda machine in server area in dining area. On soda lines under sinks at bar area. **Warning** - From follow-up inspection 2023-07-20: 60 day callback from original inspection **Time Extended**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boiled potatoes (98F - Hot Holding); corn on the cob (106F,116F,131F - Hot Holding); boiled eggs (129F - Hot Holding) all items sitting in pans on stove top on main cook line with stove top turned off, per employee all items have been sitting on stove for 2 hours, burners turned back on to reheat all items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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. On chicken wings held in secondary cook line, employee corrected during inspection. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk wash (45F - Cold Holding) in melted ice bath on secondary cook line, per employee milk was placed out no more then 3 hours prior, employee replaced ice. raw oysters (58F - Cold Holding) in standing reach in cooler by office in kitchen, per manager oysters are thawed, prepped, and proteomes into trays and discarded after four hours, but oysters are not on written procedures nor do they have time markings, manager placed oysters on time control. raw shrimp (45F - Cold Holding); raw mussels (45F - Cold Holding); sausage (46F - Cold Holding); raw clams (46F - Cold Holding); cooked lobster tail (52F - Cold Holding); cooked crawfish (46F - Cold Holding); raw calamari (46F - Cold Holding) in flip top reach in cooler on main cook line, per employee lids and door's consistently opened for no more then 1 hour, ice bags placed on all items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked crab legs in reach in cooler on cook line, employee rearranged both items **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects around soda machine pump in server area in dining area.

High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. In server area in dining area, employee remade 100ppm **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Pile of oyster tags kept in large plastic bin in back storage area.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked potatoes (99F - Cooling, 1 hour later 96F); boiled eggs (59F - Cooling, 1 hour later 58F) potatoes in stacked over filled metal pans and eggs in covered plastic containers that where moved to walk in cooler when inspector arrived for inspection. After second temp all items moved to walk in freezer. **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. 3 expired

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In men's bathroom, employee corrected during inspection. **Corrected On-Site**

Basic - Dead roaches on premises. 3 dead roaches in dry storage area by walk in freezer, employees cleaned up all dead roaches. **Corrected On-Site** **Repeat Violation**

Basic - Floor/walls/ceilings soiled/has accumulation of debris. On floor and walls around pump to soda machine in server area in dining area. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime, mold like substance, or dust. On pump to soda machine in server area in dining area. On pump to soda machine in server area in dining area. On soda lines under sinks at bar area. **Warning**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw shrimp (46F - Cold Holding); raw chicken (48F - Cold Holding); raw fish (47F - Cold Holding) in small walk in cooler, per manager they employees stated all items have been taken in and out of cooler for approximately 4 hours. **Warning** - From follow-up inspection 2023-04-13: Two containers of boiled eggs and four boxes of whole sausages at 44F cold holding in walk in cooler, per manager door to walk in cooler has been constantly opened for approximately 4.5 hours, manager turned down temperature of walk in cooler. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (46F - Cold Holding); raw chicken (48F - Cold Holding); raw catfish (47F - Cold Holding) in small walk in cooler, per manager they employees stated all items have been taken in and out of cooler for approximately 4 hours. **Warning** - From follow-up inspection 2023-04-13: Two containers of boiled eggs and four boxes of whole sausages at 44F cold holding in walk in cooler, per manager door to walk in cooler has been constantly opened for approximately 4.5 hours, manager turned down temperature of walk in cooler. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw mussels (49F - Cooling after 4 hours, retemp after another 1.5 hours 46F-48F) in large, covered plastic containers in walk in cooler per manager mussels where thawed and prepared 4 hours before first temperature check, retemped after 1.5 hours between 46F-48F. raw chicken wings (47F - Cooling after 5 hours ) in large plastic covered bus tub in walk in cooler, per manager wings where prepared 5 hours prior. raw shrimp (45F-46F - Cooling after approximately 4 hours, retemp after another 1.5 hours at 50F) in covered containers in reach in cooler on cook line, all items moved to walk in freezer, all retemps of shrimp still above 41F. **Warning** - From follow-up inspection 2023-04-13: All cooling time/temperature controlled for safety foods are within the four hour time frame. **Time Extended**

Intermediate - - From initial inspection : Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. no color comparison chart for chlorine test strips. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-13: Operator provided online order for test strips with color chart **Time Extended** **Corrective Action Taken**

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings (64F-66F - Cooling after approximately 4 hours, retemp after another hour at 55F-60F) on rack on small cook line, wings moved to walk in cooler, retemp after another hour still above 41F, wings moved to walk in freezer. raw mussels (49F - Cooling after 4 hours, retemp after another 1.5 hours 46F-48F) in large, covered plastic containers in walk in cooler per manager mussels where thawed and prepared 4 hours before first temperature check, retemped after 1.5 hours between 46F-48F. raw chicken wings (47F - Cooling after 5 hours ) in large plastic covered bus tub in walk in cooler, per manager wings where prepared 5 hours prior. raw shrimp (45F-46F - Cooling after approximately 4 hours, retemp after another 1.5 hours at 50F) in covered containers in reach in cooler on cook line, all items moved to walk in freezer, all retemps of shrimp still above 41F. **Warning** - From follow-up inspection 2023-04-13: Multiple time/temperature controlled for safety foods cooling that are stacked on top of each other in filled, plastic, covered containers, employees separated and uncovered all cooling items. **Time Extended** **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (46F - Cold Holding); raw chicken (48F - Cold Holding); raw catfish (47F - Cold Holding) in small walk in cooler, per manager they employees stated all items have been taken in and out of cooler for approximately 4 hours. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw shrimp (46F - Cold Holding); raw chicken (48F - Cold Holding); raw fish (47F - Cold Holding) in small walk in cooler, per manager they employees stated all items have been taken in and out of cooler for approximately 4 hours. **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked crab legs in reach in cooler on cook line. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (74F - Hot Holding); corn on the cob (79F - Hot Holding); boiled eggs (70F - Hot Holding) on stove top on cook line, per manager all items where cooked/reheated approximately 4 hours prior, stove turned on for all items, all items retemp above 165F. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw mussels (49F - Cooling after 4 hours, retemp after another 1.5 hours 46F-48F) in large, covered plastic containers in walk in cooler per manager mussels where thawed and prepared 4 hours before first temperature check, retemped after 1.5 hours between 46F-48F. raw chicken wings (47F - Cooling after 5 hours ) in large plastic covered bus tub in walk in cooler, per manager wings where prepared 5 hours prior. raw shrimp (45F-46F - Cooling after approximately 4 hours, retemp after another 1.5 hours at 50F) in covered containers in reach in cooler on cook line, all items moved to walk in freezer, all retemps of shrimp still above 41F. **Warning**

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. raw mussels (49F - Cooling after 4 hours, retemp after another 1.5 hours 46F-48F) in large, covered plastic containers in walk in cooler per manager mussels where thawed and prepared 4 hours before first temperature check, retemped after 1.5 hours between 46F-48F. raw chicken wings (47F - Cooling after 5 hours ) in large plastic covered bus tub in walk in cooler, per manager wings where prepared 5 hours prior. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings (64F-66F - Cooling after approximately 4 hours, retemp after another hour at 55F-60F) on rack on small cook line, wings moved to walk in cooler, retemp after another hour still above 41F, wings moved to walk in freezer. raw mussels (49F - Cooling after 4 hours, retemp after another 1.5 hours 46F-48F) in large, covered plastic containers in walk in cooler per manager mussels where thawed and prepared 4 hours before first temperature check, retemped after 1.5 hours between 46F-48F. raw chicken wings (47F - Cooling after 5 hours ) in large plastic covered bus tub in walk in cooler, per manager wings where prepared 5 hours prior. raw shrimp (45F-46F - Cooling after approximately 4 hours, retemp after another 1.5 hours at 50F) in covered containers in reach in cooler on cook line, all items moved to walk in freezer, all retemps of shrimp still above 41F. **Warning**

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. no color comparison chart for chlorine test strips. **Repeat Violation** **Warning**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station at bar. **Warning**

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom inside kitchen that has two doors,either of which are self closing. **Warning**

Basic - Dead roaches on premises. Approximately 8 dead roaches in dry storage area next to walk in freezer under shelfs and racks. **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 70F standing water next to rice cooker near walk in cooler. **Repeat Violation** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in coolers on cook line: Raw mussels stored over cooked crab halfs. Raw shrimp stored over cooked crab legs. Raw fish stored over cut onions. Employees rearranged all items during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw oysters (45F - Cold Holding) in standing reach in cooler next to secondary cook line in kitchen, per manager cooler was turned on and oysters placed in reach in cooler, at the same time, from walk in cooler approximately 1 hour prior, ambient air temperature of cooler at 42F. **Repeat Violation** **Admin Complaint**

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. oysters (137F-148F - Cooking)-employee steaming oysters on secondary cook line in kitchen, employee placed oysters back in boiling water, retemp was 145F-149F. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Establishment keeps older tags in grocery bag in storage area and in plastic container on secondary cook line for more current tags, all tags look like they where tossed in containers with out being organized. **Repeat Violation**

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Establishment removes oysters from original packaging when received and preps and stores them in different containers in walk in cooler and reach in cooler without tags. **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior lids and walls of both large ice machines in back of kitchen area.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Establishment only has chlorine test strips without any color chart **Repeat Violation**

Basic - Food stored on floor. One bag in box soda in dry storage area.

Basic - Toilet/urinal not flushing/functioning properly. One broken urinal in men's bathroom.

Basic - Self-closing metering faucet does not provide water for at least 15 seconds. One auto faucet in women's bathroom does not work.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 74F water next to rice cooker near bathroom in kitchen.

Supervisor/Person in Charge Present

Employee Health Policies Present

Hands Clean and Properly Washed

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Sewage and Wastewater Properly Disposed

Approved Thawing Methods Used

Wiping Cloths Properly Used and Stored

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2022

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked crab legs in reach in cooler on cook line, employee rearranged all items during inspection. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk wash (67F - Cold Holding) sitting in melted ice bath on cook line, per employee wash has been there approximately one hour, employee refilled ice bath. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (57F-59F - Hot Holding) sitting out on rack next to cook line, per employee wings have been sitting there approximately 45 minutes, per manager wings are usually held on time as a public health control form, but there are no time markings or written procedures, manager placed time markings on wings, inspector provided and reviewed time as a public health control written procedures. **Corrective Action Taken**

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station with ice in it at bar used as dump sink per manager. **Repeat Violation**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. For chlorine test strips

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. One paper towel dispenser in men's bathroom. Also one mechanical hand drying device does not work in women's bathroom.

Basic - Self-closing metering faucet does not provide water for at least 15 seconds. First sink in women's bathroom

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door in kitchen closest to cook line does not self close.