- Intermediate - Refrigerated drawers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning** Refrigerated drawers are not being used to hold potentially hazardous food. 10/20/14
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10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom. **Warning**
- Basic - Food stored on floor. Onions, fruit boxes. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese, cut tomato, cut spinach and ham at 52-60°f in the cookline drawers. Corrective action taken, implemented time control procedure. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Individually packaged butter and milk at 89°f in a cooler, according to mgr left outside at room temperature, less than 4h. Corrective action taken, moved inside a freezer. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Most of the employees. (1 of 8 certificates provided) **Warning**
- Intermediate - Refrigerated drawers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
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08/19/2014 | Routine - Food | Warning Issued |
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Cookline **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. TRUE reach in cooler (2 doors) TRUE reach in cooler next to fryer. TRUE fliptop reach in cooler. Bar mini cooler. **Repeat Violation** **Warning** No TCS is being held in this unit at the time of the inspection.
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2/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Cookline **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken nuggets in a cooler in a thank you bag, discarded. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Packaged sauce thawing at room temperature, moved inside a cooler. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Sour cream, ham , spinachs, bitter, shell eggs at 56-57°f in a TRUE refrigerator. Moved to a freezer. Sausage, pizza sauce at 56°f in a TRUE refrigerator next to fryer. Tzatziki, cut tomatoes and cut lettuce at 47-62°f in a TRUE fliptop reach in cooler Dairy products at 46°f in a true reach in cooler, next to window. Butter and halfand half at 62°f in the bar mini cooler. Discardd **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over cooked food. Raw poultry over cooked seafood in a freezer, **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. TRUE reach in cooler (2 doors) TRUE reach in cooler next to fryer. TRUE fliptop reach in cooler. Bar mini cooler. **Repeat Violation** **Warning**
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2/11/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair. Flip top cooler in kitchen in 55°-56° all items moved to different units. Do not use until maintaing 41°f or below
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In prep area
- Basic - Wiping cloth sanitizing solution stored on the floor. Next to hand wash sink
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham in 55° in 2 drawers under flat griddle ,item marked with 4 hours time frame. Must be discarded in 2 pm
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad in 56° over 24 hours voluntary discarded
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken wings in 111° under no temperature control,manager advised will put in walk in cooler and will be reheated to 165° before serving to the public
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over fresh garlic spread
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 2 doors in prep area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to store shrimp. **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris., behind ice machine
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - Nonfood-contact equipment in poor repair. Door on cooler
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Soiled reach-in cooler gaskets. All coolers
- Basic - Tape used to repair nonfood-contact surface. Ice scoop
- Basic - Walk-in cooler gasket torn/in disrepair. Upright cooler
- Basic - Wall soiled with accumulated food debris., near egg cooking station
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 300ppm chlorine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 53 (cold drawers) under grill. Moved to acceptable unit. Two door upright sliced potatoes/batter 53? (moved to acceptable unit).
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cold holds drawers under grill and 2 door upright
- Intermediate - Encrusted, soiled material on potato slicer
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tanks not adequately secured. kitchen. Corrected On Site. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00 ppm chlorine . Corrected On Site. Line was clogged and cook was able to get it unclogged. Corrected On Site. Repeat Violation.
- Observed attached equipment soiled with accumulated grease. hoodfilters.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. touching / cracking raw shell eggs and then touching other foods with same gloves on. Corrected On Site.
- Critical - Observed food stored on floor. cans, sauces, boxes in storage room. Corrected On Site.
- Observed ice scoop with handle in contact with ice. in server station ice bin. Repeat Violation. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cup in salt bag to scoop salt. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over several ready to eat foods/sauces in reach-in cooler in storage room. Corrected On Site.
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. in storage area.
- Critical - No conspicuously located thermometer in holding unit. cookline reach-in cooler.
- Critical - Observed employee eating while preparing food. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair. tall reach-in cooler in storage area.
- Critical - Observed unlabeled spray bottle. spraybottle with bleach and spraybottle with degreaser. Corrected On Site.
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12/9/2011 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. knife, utensils stored in handwash sink in kitchen. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. in dry storage room/area.
- No copy of latest inspection report.
- Observed attached equipment soiled with accumulated grease. hoodfilters.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves.
- Critical - Observed food stored in ice used for drinks. Bottle in drink ice at server station in kitchen. Corrected On Site and ice was discarded.
- Critical - Observed food stored on top of in-use garbage can on cookline. eggs and cooked Bacon on a tray.
- Observed gaskets with slimy/mold-like build-up. cookline reach-in cooler.
- Observed personal item stored with food. purse on top of bread in kitchen. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. K extinguisher on floor in kitchen. For reporting purposes only. Corrected On Site. Repeat Violation.
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7/19/2011 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 33-11-1 Missing drain plug at dumpster.
- Critical - Violation: 45-30-2 Class K portable fire extinguisher stored on floor
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5/2/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Class K portable fire extinguisher stored on floor
- Missing drain plug at dumpster.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 04/28/11.
- No plan review submitted and renovations in progress.Storage area for reach in cooler / freezer/ Single service items/ Cans of food/ on t e east side of the building- This violation must be corrected by : 04/28/11.
- Observed inside/outside of dumpster not clean.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. In reach in cooler-dry storage-
- Critical - Observed uncovered food in holding unit/dry storage area.
- Parking lot / Garbage on ground- Near beach-Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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2/28/2011 | Routine - Food | Warning Issued |
- Violation: 51-18-1 No copy of latest inspection report.
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12/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored in ice used for drinks. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Drinking Straws-
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- No copy of latest inspection report.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 12/21/10.
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10/21/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed soiled reach-in cooler gaskets.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 08/01/10. Seating change evaluation form has been given to operator
- No plan review submitted and renovations in progress. Patio on the wast side of the building This violation must be corrected by : 08/01/10.
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6/1/2010 | Routine - Food | Warning Issued |
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed interior of microwave soiled.
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12/29/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/27/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 10/27/09.
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8/27/2009 | Routine - Food | Warning Issued |
| No report available. | 6/29/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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