FIDDLERS RESTAURANT AND RESORT Inspection – December 20, 2024

High Priority 1

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage on line at 47°F.

Intermediate 4

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on line.

#7Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Men's room.

#8Intermediate02A-01-4

Intermediate – Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided and posted advisory. **Corrected On-Site**

Corrected On-Site

#9Intermediate01C-03-4

Intermediate – oyster tags not marked with last date served.

Basic 4

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Soufflé cup in marinara.

#2Basic01B-10-4

Basic – Dead shellfish and/or shellfish with broken shells. 2 oysters in case , discarded during inspection.

#3Basic12B-07-4

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

#4Basic08B-38-4

Basic – Food stored on floor. Bag of food on floor in walk-in cooler, cases of food on floor in walk-in freezer.

Florida Food Watch