River Deck Restaurant

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Whitnee - expired 2/24 Fred employed more than 6 months no proof of training available **Warning** - From follow-up inspection 2024-11-07: Whitnee scheduled, Fred complied **Time Extended**

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-07: **Time Extended**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live in back prep area 1 in the tiki bar 1 dead inside cookline drawer, on the track 1 dead on tray with sugar in dry storage **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Creole sauce made with cooked peppers and onions 10/27 **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice cream mix in the tiki bar cooler 44F. Operator moved to another cooler **Corrective Action Taken** **Warning**

High Priority - Toxic substance/chemical improperly stored. Wasp spray, 2 bottles of cleaner over bag in the box soda, storage closet in the tiki bar **Corrected On-Site** **Warning**

High Priority - Unable to verify source of food product served at establishment. See Stop Sale. Rasta Jerky. Operator provided invoice with no license information/unable to locate on FDACs **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under handsink in dish area **Repeat Violation** **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm Quat, tiki bar. Corrected to 200 ppm quat **Corrected On-Site** **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**

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. Turkey and sausage from Saturday **Corrected On-Site** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato dicer Ice bin in the tiki bar and main bar soiled with black residue toward top of lip Light build up 2 of the soda guns in the tiki bar, 3 in the main bar **Corrective Action Taken** **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Yellow fin on coastal catch menu **Warning**

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Whitnee - expired 2/24 Fred employed more than 6 months no proof of training available **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep table shelf in dry storage **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler **Corrected On-Site** **Warning**

Basic - Food offered in a way that misleads/misinforms the consumer. Establishment advertising wild caught salmon but selling farm raised. **Warning**

Basic - Floor soiled/has accumulation of debris. Under bag on the box soda, ice machine area **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of bag of sugar in dry storage **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several **Corrected On-Site** **Warning**

Basic - Dead roaches on premises. 1 bottom cookline shelf 3 on the the tiki bar cabinets **Corrected On-Site** **Warning**

Basic - Clean utensils or equipment stored in dirty drawer or rack. In dish area, visibly soiled containers. **Corrective Action Taken** **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 in dish area, 1 in prep room

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under dish area handsink where hose is attached

High Priority - Toxic substance/chemical improperly stored. - Gallon of bleach on soda box - insecticide spray over prep area **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Bain Marie: Sour cream, shredded cheese, diced tomatoes, Cole slaw, cut lettuce 47-51F, sliced tomatoes 60F. Operator discarded items and called for service. See stop sale. In cooler approximately 5 hours per operator

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Loose debris in ice, indoor bar

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pitcher, cookline handsink **Repeat Violation**

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. Ryan

Basic - Bowl or other container with no handle used to dispense food. Souffle cup in salt **Corrected On-Site** **Repeat Violation**

Basic - Dead flies on premises. 3 in walk in cooler on shelving; approximately 10 on dry storage shelving **Corrected On-Site**

Basic - Standing water in bottom of reach-in-cooler. Cookline center cooler

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink outside walk in cooler and next to back door

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. In the indoor bar, 400 ppm quat. Brand requires 200 ppm quat. Corrected to 200 ppm **Corrected On-Site**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 1/7 garlic wine

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Grouper bites over sauce, cookline **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - Bartender adding fruit to a drink. - cook cutting onions for sandwich Discussed with manager **Corrective Action Taken**

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - knife on knife magnet visibly soiled. - light buildup inside soda gun in the tiki bar **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. - Used to dump sanitizer in the kitchen - holding a dump screen in the bar **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Bleach water

Basic - Bowl or other container with no handle used to dispense food. In flour **Corrected On-Site**

Basic - Clean utensils or equipment stored in dirty drawer or rack. Plastic containers in visibly soiled standing water, dish area. **Corrected On-Site**

Basic - Grease on the ground next to dumpster pad by lift station. **Warning**

Basic - Missing drain plug at dumpster. **Warning**

Basic - Inside/outside of dumpster not clean. **Warning**

High Priority - - From initial inspection : 35A-02-6 Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 near the bag in the box soda. 2 on the cookline **Admin Complaint** Priority: High Priority - From follow-up inspection 2023-07-19: Approximately 8 in the kitchen and 4 by bag in the box soda **Admin Complaint** - From follow-up inspection 2023-07-20: 1 live **Time Extended**

Intermediate - - From initial inspection : 53B-14-5 Observed: 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 current employees **Warning** Priority: Intermediate - From follow-up inspection 2023-07-19: **Time Extended** - From follow-up inspection 2023-07-20: **Time Extended**

High Priority - - From initial inspection : 35A-02-6 Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 near the bag in the box soda. 2 on the cookline **Admin Complaint** Priority: High Priority - From follow-up inspection 2023-07-19: Approximately 8 in the kitchen and 4 by bag in the box soda **Admin Complaint**

High Priority - - From initial inspection : 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Alfredo 60F, sliced cheese 54F, garlic butter 46F. improperly iced. Operator iced more fully - drawer crab cake 62F, raw fish 62F, raw chicken 61F, sliced cheese 62F, 51F, 63F, ham 66F, several raw fish 49-54F, raw beef 61F, raw fish 61F. in drawers for up to 4.5 hours - no one on duty knows how long. See stop sale - ice cream mix out and returned to cooler 52F in the bar **Warning** Priority: High Priority - From follow-up inspection 2023-07-19: On ice in drawers raw fish 41-50F, hot dogs 50F. Hot dogs moved to the freezer and more ice added to fish On ice, Alfredo 40F, cooked veg 36F, bacon jam 40F **Admin Complaint** **Corrective Action Taken**

Intermediate - - From initial inspection : 22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime. - Cookline cutting board - ice bin in indoor bar, black buildup around ice scoop holder **Warning** Priority: Intermediate - From follow-up inspection 2023-07-19: **Time Extended**

Intermediate - - From initial inspection : 53B-14-5 Observed: 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 current employees **Warning** Priority: Intermediate - From follow-up inspection 2023-07-19: **Time Extended**

High Priority - 41-10-4 Observed: Toxic substance/chemical improperly stored. - Satin shine spray over cookline - gallon of chemical cleaner on top of bag in the box soda, tiki **Corrected On-Site** **Warning** Priority: High Priority

High Priority - 35A-04-4 Observed: Rodent activity present as evidenced by rodent droppings found. 6 on the floor under bag in the box soda. 1 in waitstation area between tea urns. 1 on the rack next to the bag in the box soda **Corrective Action Taken** **Admin Complaint** Priority: High Priority

High Priority - 35A-02-6 Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 near the bag in the box soda. 2 on the cookline **Admin Complaint** Priority: High Priority

High Priority - 08A-05-6 Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked shredded chicken, cookline cooler **Corrected On-Site** **Warning** Priority: High Priority

High Priority - 03B-01-6 Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 117-130F in warmer. Operator discarded **Warning** Priority: High Priority

High Priority - 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Alfredo 60F, sliced cheese 54F, garlic butter 46F. improperly iced. Operator iced more fully - drawer crab cake 62F, raw fish 62F, raw chicken 61F, sliced cheese 62F, 51F, 63F, ham 66F, several raw fish 49-54F, raw beef 61F, raw fish 61F. in drawers for up to 4.5 hours - no one on duty knows how long. See stop sale - ice cream mix out and returned to cooler 52F in the bar **Warning** Priority: High Priority

High Priority - 01B-02-5 Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** Priority: High Priority

Intermediate - 22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime. - Cookline cutting board - ice bin in indoor bar, black buildup around ice scoop holder **Warning** Priority: Intermediate

Intermediate - 31A-11-4 Observed: Handwash sink used for purposes other than handwashing. - Used to rinse towel, kitchen - used to hold sanitizer bucket. Tiki **Corrected On-Site** **Warning** Priority: Intermediate

Intermediate - 53B-14-5 Observed: 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 current employees **Warning** Priority: Intermediate

Basic - 06-09-1 Observed: 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. **Repeat Violation** **Warning** Priority: Basic

Basic - 08B-39-4 Observed: Raw fruits/vegetables not washed prior to preparation. Tomatoes **Corrected On-Site** **Warning** Priority: Basic

Basic - 12B-12-5 Observed: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning** Priority: Basic

Basic - 14-01-5 Observed: Bowl or other container with no handle used to dispense food. In rice and flour **Warning** Priority: Basic

Basic - 35A-03-4 Observed: Dead roaches on premises. 1 in bar ice bin **Corrected On-Site** **Warning** Priority: Basic

Basic - 35A-06-4 Observed: Accumulation of dead flies. Multiple on the floor neat bag in the box soda area. 2 on dry storage items **Admin Complaint** Priority: Basic

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -butter 109f

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Gouda 44f,bacon jam with cooked onions 46f placed more around containers

High Priority - Food stored in ice used for drinks. -tiki bar **Corrected On **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -cutting lemons **Corrective Action Taken**

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -fish 104f return to grill and cooked to 153f **Corrected On-Site**

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.

Basic - Food stored on floor. -storage room **Corrected On-Site**

Basic - Ice buildup in walk-in freezer. -ice on floor in walk in freezer

Basic - Ice scoop handle in contact with ice. -tiki

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease over char grill -stove burners soiled with grease

Supervisor/Person in Charge Present

Employee Health Policies Present

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed

No Bare Hand Contact with Ready-to-Eat Food

Food Obtained from Approved Sources

Food Contact Surfaces Clean and Sanitized

Personal Cleanliness

Approved Thawing Methods Used

Equipment Adequate to Maintain Product Temperature

Warewashing Facilities Maintained and Used

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. Tiki bar 0 ppm **Repeat Violation** **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placing sliced onions on a sandwich. Manager discussed with employee. **Corrective Action Taken** **Repeat Violation** **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Alfredo with with butter 12/1. Roasted red pepper sauce made with tcs canned roasted red peppers 12/1 **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found. 4 inside cardboard box of packaged/sealed food. Operator discarded box **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on cookline: tcs Rasta ranch 49; cheese 68F. Operator discarded both **Corrective Action Taken** **Repeat Violation** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Soda gun, indoor bar - soda gun, tiki bar **Repeat Violation** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. - Used to ice oysters, cookline - tiki bar, used to hold sanitizer bucket (corrected on site) **Warning**

Intermediate - No soap, paper towels provided at handwash sink. Indoor bar **Warning**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - Dish area, 77F - tiki bar, knob doesn't turn (corrected on site) **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage on cutting board **Corrected On-Site** **Warning**

Basic - Dead rodent present. - Side of steamer removed. Dead rodent observed in the top front of mechanical interior above insulation. **Corrected On-Site** **Warning**

Basic - Dead roaches on premises. 2 inside of steamer **Corrected On-Site** **Warning**

Basic - Standing water in bottom of reach-in-cooler. - Triple cookline cooler - indoor bar beer cooler **Warning**

Basic - Food stored on floor. Containers of stock, walk in freezer. **Corrected On-Site** **Warning**

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

Supervisor/Person in Charge Present

Sewage and Wastewater Properly Disposed

Equipment Adequate to Maintain Product Temperature