High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawers below grill on cook line, fish, beef, shrimp, pasta 48F. Items placed into service approximately 30 minutes prior. Drawers were being constantly during service. Drawers kept closed to cool products. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-06-23: In cooler drawers below grill in kitchen, tuna – 41F, 42F, 48F; shrimp 38F, 40F; fish 40F, 47F ; chicken 37F, 39F. All items cold holding and placed in drawers approximately 2.5 hours prior. Establishment added ice bags and kept drawers closed to cool tuna, fish. **Admin Complaint** **Corrective Action Taken**