Tarpon Turtle Grill & Marina

High Priority - - From initial inspection : High Priority - Live, small flying insects found 11 flies at front of kitchen next drain. 1 fly in area where hot water heater is located. 2 flies cookline flying. 1 fly on the corner of a pan of food. Operator discarded the pan and covered the food on the cookline. 2 flies on a fan in the kitchen. - From follow-up inspection 2025-06-13: 1 fly observed on the wall in the kitchen above a prep cooler. 2 flies on the wall behind the cookline. All flies have been killed and the areas sanitized. **Time Extended**

High Priority - Live, small flying insects found 11 flies at front of kitchen next drain. 1 fly in area where hot water heater is located. 2 flies cookline flying. 1 fly on the corner of a pan of food. Operator discarded the pan and covered the food on the cookline. 2 flies on a fan in the kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in the server area when used is causing waste water to flow onto the ground in the kitchenuento a clogged drain. There is no other handwash sink in this area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paperwork towels at hand wash sink at the entrance of the kitchen. Operator stocked. **Corrected On-Site**

Basic - Dead roaches on premises. 1 dead roach in the drain. Operator discarded and sanitized area. **Corrected On-Site**

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain has standing water in two locations. One drain at the front of the kitchen where single service items are located. This drain has been unclogged and there is no water sitting in drain. The other drain is underneath a table at the front of the kitchen near the warewashing area. Water unable to drain when handwash sink in the server area is running. Observed water draining onto floors. **Corrective Action Taken**

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2025-04-03: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning on shelf in prep area. **Warning** - From follow-up inspection 2025-04-03: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning** - From follow-up inspection 2025-04-03: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-04-03: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler and reach-in coolers on cooks line and wait station area at 2:25pm. Observed operator discard items. Stop sale not warranted. a. cooked rice (57F - Cold Holding) b. sliced cheese (52F - Cold Holding); c. sliced turkey (49F - Cold Holding) d. boiled eggs (55F - Cold Holding) e. sliced tomatoes (60F - Cold Holding); f. cut lettuce (68F - Cold Holding); g. shredded cheese (63F - Cold Holding) h. cut cabbage (56F - Cold Holding) Operator discarded all items. Discussed utilizing Time As A Public Health Control as an option. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-04-03: Sliced tomatoes 70F Diced tomatoes 56F Shredded mozzarella cheese 67F Pico 52F Cut lettuce 67F Shredded Cheddar Cheese 67F on cook line, food put on cook line 45 minutes ago, cook refilled ice bath, all product was sitting on top of ice Coleslaw 62F on server line, food was put in 45 minutes ago, all food pulled from walk in cooler and was at 41F or under, provided operator with form 5022-090 **Admin Complaint** **Corrective Action Taken**

Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dishmachine max temperature 102f. **Warning** - From follow-up inspection 2025-04-03: Wash temperature is 102F **Time Extended**

Basic - - From initial inspection : Basic - Ceiling tile and vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2025-04-03: **Time Extended**

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2025-04-03: **Time Extended**

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning on shelf in prep area. **Warning** - From follow-up inspection 2025-04-03: **Time Extended**

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning** - From follow-up inspection 2025-04-03: **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-04-03: **Time Extended**

High Priority - Live, small flying insects found 5 live flies in mop sink area. 3 live flies in room near oil tanks. Flies did not land on food or food contact surfaces. **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator changed chlorine sanitizer bucket. Rechecked reading 50ppm. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler and reach-in coolers on cooks line and wait station area at 2:25pm. Observed operator discard items. Stop sale not warranted. a. cooked rice (57F - Cold Holding) b. sliced cheese (52F - Cold Holding); c. sliced turkey (49F - Cold Holding) d. boiled eggs (55F - Cold Holding) e. sliced tomatoes (60F - Cold Holding); f. cut lettuce (68F - Cold Holding); g. shredded cheese (63F - Cold Holding) h. cut cabbage (56F - Cold Holding) Operator discarded all items. Discussed utilizing Time As A Public Health Control as an option. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Observed employee washed hands with cold water at hand wash sink in warewashing area. Discussed with operator proper hand hygiene techniques. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Ice and cup stored inside bowl of hand wash sink at wait station. Operator melted ice and removed cup. **Corrected On-Site** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Employee provided paper towels. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dishmachine max temperature 102f. **Warning**

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on cooks line reading 76f after running for five minutes. **Warning**

Basic - Dead roaches on premises. 2 dead roaches on floor in room with tanks. 1 dead roach on floor m dry-storage area. **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal hand bag stored on shelf with seasonings. Operator removed bag. **Corrected On-Site** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**

Basic - Food stored on floor. Bags of lettuce mix on floor in walk-in cooler. Employee placed lettuce on shelf. **Corrected On-Site** **Warning**

Basic - Ice scoop handle in contact with ice in bar area. Operator removed scoop. **Corrected On-Site** **Warning**

Basic - In-use tongs stored on oven door handle between uses. **Warning**

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge not readable. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink on cooks line. **Warning**

Basic - Old labels stuck to food containers after cleaning on shelf in prep area. **Warning**

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning**

Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**

Basic - Accumulation of debris on exterior of warewashing machine. **Warning**

Basic - Carbon dioxide tanks not adequately secured. **Warning**

Basic - Ceiling tile and vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**

Employee Health Policies Present

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Warewashing Facilities Maintained and Used

Approved Thawing Methods Used

Supervisor/Person in Charge Present

Employee Health Policies Present

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Warewashing Facilities Maintained and Used

Food Contact Surfaces Clean and Sanitized

Proper Hot and Cold Holding Temperatures

Food in Good Condition, Safe, and Unadulterated

Food Received at Proper Temperature

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (120F - Hot Holding); cooked peppers (118F - Hot Holding); mashed potatoes (120F - Hot Holding) in steam table on cook line

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. pulled pork (77F - Reheating) put in at 10am ; rice (105F - Reheating) put in at 10am; roasted corn (77F - Reheating); mashed potatoes (84F - Reheating) in hot box in prep area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (49F - Cold Holding); pico (48F - Cold Holding); shredded cheddar cheese (56F - Cold Holding); cut lettuce (52F - Cold Holding); sliced tomatoes (52F - Cold Holding); butter milk (50F - Cold Holding) on cook line in ice bath, manager added more water to ice bath to ensure items were completely in ice water **Corrective Action Taken**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pulled pork (77F - Reheating) put in at 10am ; rice (105F - Reheating) put in at 10am; roasted corn (77F - Reheating); mashed potatoes (84F - Reheating)

High Priority - Rodent activity present as evidenced by rodent droppings found. 14 rodent droppings on floor in corner of dry storage under rack by locked door

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken wings above unwashed peppers in walk in cooler

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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. Emailed operator form 5030-104

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

Intermediate - Manager or person in charge lacking proof of food manager certification. George Katakalidis does not have manager certification

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees working in kitchen, 4 servers and bartender with no certified food manager on site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed DBPR Form HR 5025-131 to manager, he printed and posted at front door **Corrected On-Site**

Basic - Dead roaches on premises. Dead cockroach on floor under grill

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and speaker on top of reach in cooler

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris. Under and behind all equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil on shelf under prep table

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from grill

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings thawing in sink of water, chicken wings 48F, wings removed from sink of water and put into walk in freezer

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete throughout the entire kitchen

Food in Good Condition, Safe, and Unadulterated

Food Contact Surfaces Clean and Sanitized

Toilet Rooms Maintained

Lighting Adequate; Required Shields in Place

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fly landed on diced tomatoes **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in server area, 2 flies on cook line of of which landed on diced tomatoes, stop sale issued, 1 fly in the rear of the kitchen. **Warning**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line **Warning**

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. **Repeat Violation** **Warning**

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

Basic - Employee with no hair restraint while engaging in food preparation. **Warning**

Basic - Floor area(s) covered with standing water. Dish wash area, prep area **Warning**

Basic - Food storage container/container lid cracked or broken. Plastic food container missing the corner of the container holding food on line. **Warning**

Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**

Basic - Working containers of food removed from original container not identified by common name.containers holding spices removed from its original container not labeled with common name. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 45F, shredded cheddar 46F cold hold. Both sitting on top of ice bin, discussed the importance of packing an ice slurring around the pans being kept cold on ice **Repeat Violation**

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.

Intermediate - oyster tags not marked with last date served.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse stored with food In dry storage **Corrected On-Site**

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Supervisor/Person in Charge Present

Employee Health Policies Present

Certified Food Manager Identification

Food Received at Proper Temperature

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Equipment Adequate to Maintain Product Temperature

Lighting Adequate; Required Shields in Place

Required Records Available; Shellstock Tags/Labels