PHILLIPPI CREEK VILLAG OYS BAR
5353 S TAMIAMI TRL, Sarasota FL 34231 · (941)925-4444
Last inspected May 1, 2026 · 16 visits since August 2023
DEC 24
MAR 25
APR 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter blend (81F - Cold Holding) out of refrigeration on the cook line. The operator discarded the butter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025071290 | Sep 24, 2025 | Oct 21, 2025 | $800 |
| 7--2024051289 | Jul 24, 2024 | Sep 30, 2024 | $400 |
| 7--2023058699 | Aug 25, 2023 | Nov 13, 2023 | $200 |
| 7--2020002399 | Jan 14, 2020 | Feb 5, 2020 | $400 |
Inspection history
16 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seafood stuffing at 47F and shrimp 50F. Operator stated item had been in single door make station on cook line for approximately 2 hours. Operator moved items to freezer to rapidly cool.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of soda gun at the bar with black mold like substance. Employee was in the process of cleaning soda gun.
Handwash sink used for purposes other than handwashing. Observed towel in hand wash sink in kitchen across from walk-in cooler. Operator removed towel.
Non-pitting surface rust on food-contact equipment. Observed rusty wire food rack in walk-in cooler 2.
Show the remaining 7 findings ▾
Bowl or other container with no handle used to dispense food. Observed solo cup being used to dispense jalapeños pepper slice in single door make station in salad preparation area. Operator removed solo cup.
Exterior door has a gap at the threshold that opens to the outside. Observed a 1" gap at threshold of exterior door from kitchen.
Food stored on floor. Observed bags of onion on the floor in walk-in cooler 2. Operator moved onion off the floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in seafood stuffing on cook line. Operator moved handle above product.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach-in cooler across from sauté on cook line. Observed no ambient thermometer in walk-in cooler inside kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed employees must wash hand sign in men's bathroom near oyster area. E-mail operator a hand wash sign. Operator printed and hung sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the underside of soda dispenser next to spouts at the bar with black mold like substance. Operator was in the process of cleaning and sanitizing areas.
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at hose the bibb faucet at the oyster bar.
Ice buildup in the walk-in freezer.
- From initial inspection : Portable fire extinguisher gauge in red zone at the server station in front of the oyster bar. For reporting purposes only.
Sep 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority0 Intermediate8 Basic
Show 14 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the chlorine sanitizer solution for the dishmachine at 0ppm. The operator set up the three compartment sink for proper ware washing.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked green beans in the single-door reach in cooler on the cook line. The operator properly stored the green beans.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked seafood stuffing (49F - Cold Holding); cooked mussels (50F - Cold Holding) in the reach in cooler at the end of the cook line. The operator stated the potentially hazardous foods had been held for approximately 2 hours. The operator moved the above foods to the walk in cooler. Observed butter (52F - Cold Holding) in the top portion of the reach in cooler on the server expo line. The operator stated the butter had been held for approximately 2.5 hours. The operator moved the butter to another cold holding unit.
Vacuum breaker missing at hose the bibb faucet at the oyster bar.
Vacuum breaker missing at the outside mop sink faucet.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for cheese at the salad station. The operator removed the portion cup.
Carbon dioxide tank not adequately secured near the entrance to the kitchen. The operator properly stored the tank.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food preparation area on the cook line. The employee properly stored the cell phone.
Food stored on floor. Observed plastic bottled water stored on the floor in the outside beverage cooler. The operator properly stored the bottled water.
Ice buildup in the walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between equipment on the cook line. The operator properly stored the knife.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored next to a metal bowl with breading on the cook line. The operator properly stored the sanitizer bucket.
Wiping cloth sanitizing solution stored on the floor at the end of the cook line. The operator properly stored the sanitizer bucket.
Portable fire extinguisher gauge in red zone at the server station in front of the oyster bar. For reporting purposes only.
Apr 16, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate7 Basic
Show 11 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed a non-food grade barrel used to stored ice at the oyster kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over garlic bread in the singe-door reach in cooler on the cook line. The operator properly stored the raw shrimp. Observed raw shell eggs stored over uncooked pasta in the walk in cooler. The operator properly stored the cooked pasta.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the server expo line. The operator stated the butter had been held for approximately 1 hour. The operator emptied half of the contents and stored in the lower portion of the cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (131F - Hot Holding); cooked potatoes (127F - Hot Holding) on the cook line. The operator reheat the cooked potatoes (167F - Hot Holding); cooked rice (170F - Hot Holding) within 30 minutes.
Bowl or other container with no handle used to dispense food. Observed a metal dish with no handle used as a scoop for cooked rice on the cook line. The operator removed the dish.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored above a food preparation table in the prep kitchen. Observed employee wallet and keys stored above food on the cook line. The employees properly stored the personal belongings.
Food stored on floor. Observed bagged onions stored on the floor in the produce cooler. The operator properly stored the onions.
Old labels stuck to food containers after cleaning.
Opened employee beverage containers glass door reach in cooler near the entrance to the kitchen with food to be served to customers. The operator properly stored the beverages.
Wiping cloth sanitizing solution stored on the floor in the prep kitchen. The operator properly stored the sanitizer bucket
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over mango salsa in the single door reach in cooler on the cook line. The operator properly stored the raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (47F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the pasta had been held for approximately 30 minutes. The operator emptied half of the contents and stored in the lower portion of the reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic butter (85F - Hot Holding) on the cook line. The operator stated the butter had been held for approximately 1.5 hours. The operator was emailed a time as public health control form.
Handwash sink used for purposes other than handwashing. Observed food debris in the handwashing sink in the kitchen.
Bowl or other container with no handle used to dispense food. Observed a foil cup with no handle used as a scoop for cottage cheese. The operator removed the cup.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils on the cook line. The operator properly stored the employee beverage.
In-use ice scoop stored on soiled surface between uses. Observed an ice scoop stored touching a bottle of juice behind the bar. The operator properly stored the ice scoop.
Standing water in bottom of fish 4-door reach-in-cooler. The operator cleaned up the standing water.
Waste line missing at soda gun holster near the entrance to the bar.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed potato salad prepared on site date marked 11/27. The operator discarded the potato salad.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed potato salad prepared on site date marked 11/27. The operator discarded the potato salad.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (47F - Cold Holding) in the reach in cooler at the server expo line. The operator put ice on the butter.
Vacuum breaker missing at hose bibb near the handwashing sink at the oyster bar.
Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags with no date marks.
No soap provided at handwash sink behind the bar. The operator provided soap for the hand sink.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for salsa at the salad station. The operator removed the portion cup.
Employee personal food not properly identified and segregated from food to be served to the public in the glass door cooler on the server expo line. The operator properly stored the employee food.
Food stored on floor. Observed plastic bottles of juice stored on the floor behind the bar.
Old labels stuck to food containers after cleaning in the dish area.
Standing water in bottom of reach-in-cooler at the oyster bar.
Sep 30, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked shrimp (48F - Cooling) in the inside walk in cooler. The shrimp was prepared 9/29. The operator discarded the shrimp.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked shrimp (48F - Cooling) in the inside walk in cooler. The shrimp was prepared 9/29. The operator discarded the shrimp.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked floured in the 4-door reach in cooler in the kitchen. The operator properly stored the cooked flounder.
Handwash sink used for purposes other than handwashing. Observed an employee filling a metal container with water from the handwashing sink.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the outside walk in cooler. The operator discarded the tuna.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food preparation table in the salad station. The operator properly stored the employee beverage.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scissor handles not stored above lemons in the server station. The operator properly stored the scissors.
Old labels stuck to food containers after cleaning in the dish area.
Water draining onto floor surface from the three compartment sink. The operator fixed the drain pipe.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed a chlorine sanitizer bucket at the server station at 0ppm. The operator replaced the chlorine solution to 100ppm.
Jul 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed oyster tags missing from original box in the walk in cooler when oysters are taken to the line for service.
Equipment in poor repair. Observed a torn gasket on the reach in cooler at the center of the cook line.
Light shield damaged/in disrepair in the prep area.
Jul 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves go outside then return to work and handle clean food containers without changing gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter blend (81F - Cold Holding) out of refrigeration on the cook line. The operator discarded the butter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Entrance of cook line: shucked oysters (48F - Cold Holding); seafood stuffing (47F - Cold Holding); raw shrimp (48F - Cold Holding) Center of cook line: raw chicken (49F - Cold Holding); raw ground beef (51F - Cold Holding); (51F - Cold Holding). The operator stated the reach in coolers on the line were restocked from other cold holding units less than 1 hour prior. The operator placed bags of ice for rapid cooling. Observed butter blend (81F - Cold Holding) out of refrigeration on the cook line. The operator discarded the butter.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed oyster tags missing from original box in the walk in cooler when oysters are taken to the line for service.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna.
Cutting board has cut marks and is no longer cleanable on the cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored on shelves above the reach in coolers on the cook line. The employees properly stored the cell phones.
Equipment in poor repair. Observed a torn gasket on the reach in cooler at the center of the cook line.
Food stored on floor. Observed bagged ice stored on the floor in the walk in cooler.
Light shield damaged/in disrepair in the prep area.
Standing water in bottom of reach-in-cooler behind the bar.
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb in front of the outside produce walk in cooler.
Some oyster tags not marked with last date served.
Equipment and utensils not properly air-dried - wet nesting in the warewashing area.
Old labels stuck to food containers after cleaning in the warewashing area.
Apr 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority1 Intermediate13 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara sauce (51F - Cooling) date marked 3/31 in outside walk in cooler #3. The operator discarded the marinara sauce.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw alligator stored over cooked crab in the 4-door reach in cooler in the kitchen. The operator properly stored the raw alligator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinara sauce (51F - Cooling) date marked 3/31 in outside walk in cooler #3. Observed raw flounder (51F - Cold Holding); raw tilapia (47F - Cold Holding); raw mahi (48F - Cold Holding); raw swordfish (47F - Cold Holding); raw catfish (48F - Cold Holding) in walk in cooler #1 outside. The above foods had been held overnight. The operator discarded the above foods. raw shrimp (47F - Cold Holding); raw tuna (47F - Cold Holding); raw salmon (45F - Cold Holding); raw ground beef (50F - Cold Holding); raw chicken (51F - Cold Holding) in the reach in cooler in the center of the cook line. The operator stated the above foods have been held for approximately 3 hours. The operator moved the items to another cooler. Observed (49F - Cold Holding); raw grouper (47F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the above foods have been held for approximately 3 hours. The operator moved the items to another cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw flounder (51F - Cold Holding); raw tilapia (47F - Cold Holding); raw mahi (48F - Cold Holding); raw swordfish (47F - Cold Holding); raw catfish (48F - Cold Holding) in walk in cooler #1 outside. The above foods had been held overnight. The operator discarded the above foods. Observed marinara sauce (51F - Cooling) date marked 3/31 in outside walk in cooler #3. The operator discarded the marinara sauce. Observed raw shrimp (47F - Cold Holding); raw tuna (47F - Cold Holding); raw salmon (45F - Cold Holding); raw ground beef (50F - Cold Holding); raw chicken (51F - Cold Holding) in the reach in cooler in the center of the cook line. The operator stated the above foods have been held for approximately 3 hours. The operator moved the items to another cooler. Observed (49F - Cold Holding); raw grouper (47F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the above foods have been held for approximately 3 hours. The operator moved the items to another cooler.
Vacuum breaker missing at hose bibb in front of the outside produce walk in cooler.
Some oyster tags not marked with last date served.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup used as a scoop for buffalo sauce in the reach in cooler at the salad station. The operator removed the portion cup.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed paper towels stored above a food preparation table in the oyster prep area. The operator properly stored the paper towels.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food prep area in the prep kitchen. The employee properly stored the cell phone.
Equipment and utensils not properly air-dried - wet nesting in the warewashing area.
Food stored on floor. Observed plastic a bucket containing simple syrup stored on the floor of walk in cooler #2. The operator properly stored the bucket of simple syrup.
In-use ice scoop stored on soiled surface between uses. Observed the ice scoop near the ice machine stored in a container with a used glove. The operator removed the ice scoop for sanitization.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 70F standing water behind the bar. The operator removed the utensils from the standing water.
No conspicuously located ambient air temperature thermometer in holding unit located in the center of the cook line.
Observed in-use tongs stored between metal piping and the wall at the entrance to the cook line. The operator removed the tongs for sanitization.
Old labels stuck to food containers after cleaning in the warewashing area.
Standing water in bottom of reach-in-cooler at the center of the cook line. Observed standing water in the reach in cooler behind the bar. The operator vacuumed the water from the cooler. Observed standing water on the floor of walk in cooler #2.
Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer buckets.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw alligator stored over cooked lobster in the walk in cooler. The operator properly stored the raw alligator.
Vacuum breaker missing at hose bibb outside by the walk in cooler.
Spray bottle containing toxic substance not labeled behind the bar.
Accumulation of debris on the top of the warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed aluminum pans stored on top of the Aquafina cooler not stored inverted. The operator properly stored the pans.
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler #3. The operator properly stored the employee food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee purse stored near taco shells in the salad prep area. The operator properly stored the employee belonging.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a bracelet. The employee removed the bracelet.
Food-contact surface not smooth and easily cleanable. Observed scissors used for lemons not easily cleanable.
In-use ice scoop stored on soiled surface between uses at the ice machine. The operator removed the scoop and holder for sanitization.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use knives on the cook line stored in 74F standing water. The operator removed the knives for sanitization.
Old labels stuck to food containers after cleaning in the dish area.
Soup spoons stored upright with the food-contact surface up near the soup well in the kitchen. The operator removed the spoons for sanitization.
Waste line missing at soda gun holster a the entrance to the bar. The operator connected a drain line.
Aug 28, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Equipment in poor repair. Observed a gap in the seafood walk in cooler door.
In-use ice scoop stored on soiled surface between uses. Observed outside ice scoop stored in a soiled container. Observed ice scoops at the wait stations stored in soiled containers.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation on the produce walk in cooler door.
Light shield damaged/in disrepair. Observed missing light shield in the oyster prep kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the sink in the oyster prep area. Observed no handwashing sign in the men's restroom near the oyster prep area.
Waste line missing at soda gun holster at the service area behind the bar.
Aug 25, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority5 Intermediate14 Basic
Show 24 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw fish then change gloves with no handwash before initiating a food task on the cook line. Educated the employee on proper handwashing procedures.
Stop Sale issued due to food originating from an unapproved source. Observed no tag for the original container of oysters in the prep reach in cooler. The operator discarded the oysters.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw oysters ambient (51F - Cold Holding); raw grouper (47F - Cold Holding); shucked oysters (49F - Cold Holding); raw tuna (51F - Cold Holding); raw scallops (51F - Cold Holding); raw chicken marinated (57F - Cold Holding); cooked crab (51F - Cold Holding); raw crab (51F - Cold Holding); cooked sausage (52F - Cold Holding); cooked mussels (52F - Cold Holding); cooked flounder (51F - Cold Holding); onion rings with buttermilk (52F - Cold Holding); conch fritters (51F - Cold Holding); crab cakes (52F - Cold Holding); raw shrimp (49F - Cold Holding); raw snapper (47F - Cold Holding) in the fish walk in cooler. Observed cooked pasta (47F - Cold Holding); raw shell eggs (49F - Cold Holding); cooked onions (48F - Cold Holding); crab base (47F - Cold Holding); chicken base (51F - Cold Holding); pork base (49F - Cold Holding); cooked rice (49F - Cold Holding) in the beer bottle walk in cooler. Observed garlic bread with fresh garlic (88F - Cold Holding) on the cook line. The operator discarded the above food products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw oysters ambient (51F - Cold Holding); raw grouper (47F - Cold Holding); shucked oysters (49F - Cold Holding); raw tuna (51F - Cold Holding); raw scallops (51F - Cold Holding); raw chicken marinated (57F - Cold Holding); cooked crab (51F - Cold Holding); raw crab (51F - Cold Holding); cooked sausage (52F - Cold Holding); cooked mussels (52F - Cold Holding); cooked flounder (51F - Cold Holding); onion rings with buttermilk (52F - Cold Holding); conch fritters (51F - Cold Holding); crab cakes (52F - Cold Holding); raw shrimp (49F - Cold Holding); raw snapper (47F - Cold Holding) in the fish walk in cooler. Observed cooked pasta (47F - Cold Holding); raw shell eggs (49F - Cold Holding); cooked onions (48F - Cold Holding); crab base (47F - Cold Holding); chicken base (51F - Cold Holding); pork base (49F - Cold Holding); cooked rice (49F - Cold Holding) in the beer bottle walk in cooler. Observed garlic bread with fresh garlic (88F - Cold Holding) on the cook line. The operator discarded the above food products.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served. Observed multiple shellstock tags with not marked with the last date served.
No soap provided at handwash sink. Observed no soap at the handwashing sink in the oyster prep area. The operator provided the sink with soap.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed no tag for the original container of oysters in the prep reach in cooler. The operator discarded the oysters.
Spray bottle containing toxic substance not labeled. Observed an unlabeled chemical spray bottle in the prep kitchen.
Bowl or other container with no handle used to dispense food. Observed plastic ramekins with no handles used as scoops in multiple food items throughout the kitchen. The operator discarded the ramekins.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing.
Equipment in poor repair. Observed a gap in the seafood walk in cooler door.
Ice buildup in walk-in freezer entrance.
In-use ice scoop stored on soiled surface between uses. Observed outside ice scoop stored in a soiled container. Observed ice scoops at the wait stations stored in soiled containers.
In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from equipment on the cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use knives stored in 93F standing water. The operator removed the knives from the water.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation on the produce walk in cooler door.
Light shield damaged/in disrepair. Observed missing light shield in the oyster prep kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the reach in cooler on the cook line.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the sink in the oyster prep area. Observed no handwashing sign in the men's restroom near the oyster prep area.
Silverware stored upright with the food-contact surface up in the wait station near the restrooms.
Standing water in bottom of seafood walk-in-cooler.
Waste line missing at soda gun holster at the service area behind the bar.
Exit door locked. For reporting purposes only. Observed double doors in the dining area leading outside locked. The operator unlocked the doors.
Aug 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vent in the prep area soiled with black mold like substance.
Dishmachine missing baffles, curtains in wash/rinse tanks. Observed dishwasher missing curtains.
Ice buildup in reach-in cooler at the wait station.
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat green beans in the reach in cooler near the salad station. The operator properly stored the raw shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw grouper (52F - Cold Holding); raw catfish (59F - Cold Holding); raw beef (61F - Cold Holding); raw ground beef (61F - Cold Holding); raw salmon (60F - Cold Holding) in the reach in cooler in the center of the cook line. The operator stated the above food products have been in the cooler for approximately 3 hours. The operator placed the foods in the walk in freezer for rapid cooling.
'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. The operator was emailed and printed the oyster advisory in areas throughout the dining room.
Clam/mussel/oyster tags not marked with last date served. Educated the operator on proper shellstock tag maintenance.
Handwash sink does not have enough water pressure to properly wash hands at the handwashing sink at the entrance to the cook line.
Accumulation of debris on exterior of warewashing machine. Observed top of dishmachine soiled with an accumulation of debris.
Bowl or other container with no handle used to dispense food. Observed plastic ramekins with no handles used to scoop dressing at the salad station. The operator removed the plastic ramekins.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vent in the prep area soiled with black mold like substance.
Cloth used as a food-contact surface. Observed a clean wiping cloth used to cover cut lettuce in the walk in cooler. The operator removed the wiping cloth from the lettuce.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator cut slits in the packaging.
Dishmachine missing baffles, curtains in wash/rinse tanks. Observed dishwasher missing curtains.
Employee beverage container in ice bin at the oyster bar. The operator discarded the ice and properly stored the employee beverage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on food prep areas on the cook line. The operator properly stored the employee beverages.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. The employee placed a straw in the beverage container.
Ice buildup in reach-in cooler at the wait station.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop used for seafood mix not stored above the food. The operator removed the scoop for cleaning.
Silverware/utensils stored upright with the food-contact surface up. Observed butter knives at the wait station stored with the food contact surface up. The operator removed the knives for cleaning.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.