High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in: shucked oysters for baking 55/59F, per manager oysters transported from walk-in cooler less than 30 minutes prior. Oysters down to 47F, after 1 hour. Oyster trough: raw in shell oysters ambient temp 52F, employee added ice to oysters. Fry station: raw shrimp 45F, per employee shrimp in cooler approximately 2 hours. All out of temp shrimp used during inspection, in less than 4 hours **Corrective Action Taken** **Warning** – From follow-up inspection 2025-06-17: Fry station: raw shrimp 41F, raw chicken 41F, raw mahi 40F, Cook line: Shucked oysters 42F, Oyster trough: raw in shell oyster ambient temp 59F, internal 46F, per manager oyster out approximately 30 minutes **Time Extended**