BARNACLE BARNEY’S Inspection – May 1, 2026

High Priority 3

#4High Priority41-07-4

High Priority – Container of medicine improperly stored. **Corrected On-Site*pepto bismol on shelving over clean dishes and food. **Corrected On-Site**

Corrected On-Site

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sauce (113*F – Hot Holding); chowder (120*F – Hot Holding); rice (128*F – Hot Holding) the water was turned up to reheat to 165 F **Corrective Action Taken**

Corrective Action Taken

#6High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. HVAC Spray on shelving over clean dishes and food. **Corrected On-Site**

Corrected On-Site

Intermediate 3

#7Intermediate11-27-4

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.

#8Intermediate16-37-1

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

#9Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic 3

#1Basic22-20-5

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

#2Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#3Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Ham , fish, thawing on table

Florida Food Watch