Chops Lobster Bar

The inspector came back, found the problems fixed and allowed the business to reopen.

• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing, observed in kitchen and warewash area. Observed same.
  • Basic: Floor tiles missing and/or in disrepair. Observed same.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair in kitchen. Observed same.
  • Basic: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. Observed same.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ahi Tuna Tartare, lounge menu.
  • Intermediate: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened more than 24 hours, per operator, stored in reach in cooler without date marking.
• Food out of temperature
  • High priority: Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed vacuum packaged onsite, completely thawed grouper, sea bass, and tuna. Operator packed fish less than one hour before inspection. Operator removed packaging.
  • High priority: Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed vacuum packed sea bass, tuna, and grouper in walk in cooler with no label.
  • Intermediate: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator vacuum packaging raw fish without approved HACCP Plan.
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in reach in cooler under oven at cookline in kitchen.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed pan of raw fish stored in drawer tracks with no separation underneath and above tray of cooked octopus.
• Handwashing and hygienic practices
  • High priority: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking from water bottle at cookline and handling clean utensils immediately after to stir sauces, without first handwashing.
  • Basic: Employee eating in a food preparation or other restricted area. Observed employee drinking water at cookline in kitchen.
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal employee water bottles stored on cutting boards and prep tables in kitchen.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable at prep table opposite cookline in kitchen.
  • Basic: Equipment in poor repair. 1. Observed handles missing from two oven doors at cookline.
• Food-contact surfaces clean and sanitized
  • Basic: Interior of oven has accumulation of black substance/grease/food debris at cookline
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. 1. Observed at single door reach in cooler at cookline in kitchen.
  • Basic: Accumulation of black mold-like substance in the interior of both the ice machines in kitchen.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of six drawer reach-in-cooler at cookline.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed hand sink basin filled with ice in kitchen. Operator started to remove during inspection.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 1. Observed approximately 10 live, small, flying insects flying and resting around floor drain in prep area.
  • Basic: Dead roaches on premises. 1. Observed two dead roaches on floor in kitchen. 2. Observed one dead roach inside single door reach in cooler at cookline in kitchen.
  • High priority: Rodent activity present as evidenced by rodent droppings found. 1. Observed approximately 50 rodent droppings in oven in kitchen.
  • High priority: Roach activity present as evidenced by live roaches found. 1. Observed 1 live roach on floor at cookline. 2. Observed 5 live roaches in oven at cookline in kitchen.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing, observed in kitchen and warewash area.
  • Basic: Floor tiles missing and/or in disrepair. Observed missing floor tile and floor in disrepair around drain and warewash machine.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
  • Basic: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
• Manager certification and employee training
  • Intermediate: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Certified manager did not know that the hamburger on a kids menu should not be served undercooked. Reviewed guidelines with operator.