Intermediate – Handwash sink used for purposes other than handwashing. Observed employee rinsing wiping cloths in handwashing sink located in bar area and kitchen area.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ employees present and engaging in food preparation with no certified manager present at to,r of inspection.

Intermediate – Observed establishment offering tuna tartare and ceviche however menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging for various raw fish. Operator advices that they hold fish for less than 48 hours.