The Brass Monkey

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

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler.

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.

• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw ahi tuna removed from vacuum sealed package and wrapped in plastic wrap stored above container of baked pretzels inside the walk in cooler.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. White cutting boards throughout the cook line.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained yellow throughout the cook line.
• Water source
  • High priority: Establishment operating with no potable running water. Observed employee on the cook line cooking food for customers that are in the outdoor dining area. Observed server taking food out to the guests.
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. No running water for the entire establishment. Employees and the inspector unable to wash their hands.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler.

The inspector came back and found the problems fixed.

• Employee health
  • 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.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Equipment in poor repair.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.License observed behind the bar expired o.

Problems were found that had to be fixed. The inspector will come back to check.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Food items stored inside the walk in cooler: onion soup dated 9/19 (47°F - Cold Holding); cooked potatoes dated 9/29 (45°F - Cold Holding); crab dip dated 9/20 (45°F - Cold Holding); raw breaded shrimp dated 9/20 (46°F - Cold Holding); cooked jerk chicken dated 9/18 (46°F - Cold Holding) Per kitchen employee Stoney, the walk in cooler door was open during the delivery around 10:15 this morning and they have been going in and out of the walk in cooler. Food items were placed in a container of ice to bring down the temperature rapidly. A second temperature was attempted, but items had not come down in the time of the inspection. Discussed monitoring ambient temperature of the walk in cooler and to use a probe thermometer to ensure food items are being held to 41 degrees or below.
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products. Discussed getting a thermometer to monitor food temperatures.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw breaded shrimp stored above container of cooked jerk chicken observed in the walk in cooler. Raw shelled eggs stored above raw ground beef patties. Raw shrimp was moved to the bottom shelf.
  • Basic: Food stored on floor. Observed a container of washed and cut lettuce and a box of unwashed onions stored on the floor inside the walk in cooler.
• In-use utensils properly stored
  • Basic: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle stored on top of cut lettuce. Scooper handle stored on top of savory butter. Handles moved off food.
• Employee health
  • 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. Emailed a Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form to the person in charge at the end of the inspection. The establishment has the chemical (Chlorine) associated with the written procedures. Discussed printing it out.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Black cutting boards on reach in cooler on cook line. White cutting board grooved.
  • Basic: Equipment in poor repair. Gaskets torn on cooler across from flat top grill.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained yellow.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.License observed behind the bar expired o. 2/1/2026.