High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster (44F – Cold Holding); raw burgers (46F – Cold Holding); crab cakes (46F – Cold Holding) on drawers at cook line, as per chef less than 3 hours, chef add ice bags for rapid cooling. Also observed mahi (48F – Cold Holding); grouper (49F – Cold Holding); cut tomatoes (51F – Cold Holding); coleslaw (49F – Cold Holding)on reach in cooler next to steam table at cook line, as per chef less than 3 hours, chef removed all food from reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-04-29: Unit next to steam table is not using. Observed raw burgers (44F – Cold Holding); crab cakes (44F – Cold Holding) on drawers at cook line, as per chef less than 30 minutes, chef moved all food to walk in cooler. **Corrective Action Taken**