High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale food left in cooler from overnight, manager disposed of foods **Warning** – From follow-up inspection 2026-04-24: See new stop sale **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mani 58f cold holding , grouper 56f cold holding , out approximately 30 mins advised to rapid chill manager placed In Walk in cooler Fish 48f cold holding , chicken 45f cold holding ,placed ice on top to rapid chill Blue cheese 51f cold holding , diced chicken 48f cold holding , cabbage 46f cold holding , Cole slaw 49f cold holding , shredded pepper jack 47f cold holding , lettuce 47f cold holding , items from over night manager disposed of products. Mani 58f cold holding , grouper 56f cold holding was thawing for about 30 mins manager placed in walk in cooler to rapid chill Tuna 48f cold holding , krab stick 46f cold holding placed out about 30 mins advised to rapid chill placed ice bags on items to rapid chill **Corrective Action Taken** – From follow-up inspection 2026-04-24: Fish 41f cold holding , cabbage slaw 48f cold holding , cheese 47f cold holding , tomatoes cut 43f cold holding , chicken 47f cold holding , lettuce 48f cold holding , Cole slaw 47f cold holding , pepper jack 45f cold holding , roast beef 45f cold holding , calamari 45f cold holding , Chicken raw 46f cold holding , Chicken wings 45f cold holding , Shrimp raw 45f cold holding , Soft shell crab 46f cold holding , all food from overnight krab 47f cold holding just placed in cooler advised to rapid chill Do not store food in cooler unless you are able to maintain 41f degrees or below at all times. Ice water bath to cover pans with food and monitor temperatures often through out the day. **Admin Complaint**