High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line right side upright- Grouper 53, flounder 49, shrimp 47F / line make bar – sausage 63, sliced cheese 71, shredded cheese 63, romaine 54F ( less than 4 hrs. Temperature logs in place ) **Warning** – From follow-up inspection 2026-07-28: Upon callback Right side upright cooler – Grouper 43, Flounder 31F thawing, shrimp 42F Line make bar – Sausage 50, sliced cheese 56, shredded cheese 52, romaine 52F ( Less than 4 hrs. ) TCS food iced for rapid cooling during the callback inspection. **Time Extended**