FROM THE SOUL TO THE SEA Inspection – September 14, 2024

High Priority 1

#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bottles of Gatorade in glass reach-in-cooler

Intermediate 4

#8Intermediate11-27-4

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.

#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.

#10Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

#11Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. **Corrected On-Site**

Corrected On-Site

Basic 6

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Portion cups without a handle in seafood boil seasoning.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

#3Basic08B-38-4

Basic – Food stored on floor. Drinks on floor

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease

#5Basic29-20-5

Basic – Standing water or very slow draining water in handwash sink.

#6Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Raw pork thawing out in standing water. Operator placing in reach-in-cooler

Florida Food Watch