- Basic - Equipment in poor repair. Mixer repaired with tape.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. Mixer
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - Wall in disrepair.by mop sink
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.salmon cooked to order
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. In reach in cooler **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by the dish area
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4/3/2014 | Routine - Food | Warning Issued |
- Basic - Food debris accumulated on kitchen floor. **Corrected On-Site**
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by dish machine
- Intermediate - Manager lacking proof of food manager certification.
- 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.
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8/27/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.flour
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by dish machine
- Intermediate - Manager lacking proof of food manager certification.
- 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.
- 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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6/17/2013 | Routine - Food | Warning Issued |
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- 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.
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.CREPE MAKER
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. REAR CORRIDOR
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. NEED HANDWASH SINK SPLASHGUARDS
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WALK_IN COOLER SHELVES
- Observed build-up of mold-like substance on surface of nonfood-contact surface. WOOD BY 3-COMPARTMENT SINK
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. REACH_IN FREEZER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PLEASE TRY TO MAINTAIN WALK_IN COOLER CLOSED AS MUCH AS POSSIBLE.
- Wet mop not hung to dry. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation. Corrected On Site.
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. HANDLING BAGUETTE Corrected On Site.
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Equipment food-contact surfaces and utensils not sanitized. SANITIZE IN 3-COMPARTMENT SINK Corrected On Site.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- 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. CUTTING AND SKEWING VEGGIES (PEPPERS, ONIONS)
- Critical - Observed potentially hazardous food thawed in an improper manner. OCTOPUS SITTING ON PREP TABLE Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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2/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DISCARDED Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site. DISCARDED
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE REACH_IN COOLER DRAWERS AMBIENT TEMPERATURE 57F. DO NOT USE REACH_IN COOLER UNTIL REPAIRED.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Equipment food-contact surfaces and utensils not sanitized. UTENSILS AND EQUIPMENTS ARE BEING SANITIZED AT THE FINAL STEP IN THE DISHMACHINE WITH NO SANITIZING SOLUTION. SET_UP 3-COMPARTMENT SINK AND FOLLOW TNE 3 STEPS FOR PROPER SANITIZING (WASH, RINSE, AND SANITIZE) Corrected On Site.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. DISHMACHINE CONNECTED WITH A BUCKET WITH DIRTY SANITIZING Corrected On Site. 3-COMPARTMENT SINK
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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9/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-11-1 Observed food stored in ice used for drinks.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice.
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths/dishmachine.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical. Violation: 41A-02-1 Observed toxic item stored by food.
- Critical. Violation: 41A-08-1 Observed toxic item stored by utensils.
- Critical. Violation: 50-09-1 Hotel and Restaurant current license not properly displayed.
- Violation: 51-18-1 No copy of latest inspection report.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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5/19/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored in ice used for drinks.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed ice scoop with handle in contact with ice.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths/dishmachine.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed toxic item stored by food.
- Critical. Observed toxic item stored by utensils.
- Critical. Hotel and Restaurant current license not properly displayed.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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3/18/2010 | Routine - Food | Warning Issued |
- Critical. Handwash sink not accessible for employee use at all times.
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9/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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