- No Violations Were Observed
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1/29/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soup and ribs. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Soup and ribs in WI cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvina used for ceviche **Warning**
- 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. Cook line cooler at ambient temperature of 52f, located at end of line (top cooler/bottom freezer) **Warning**
- No current insurance inspector''s boiler report or boiler certificate available for boiler. For reporting purposes only. **Warning**
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10/7/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No list of certified food service managers available at the establishment. **Warning**
- Intermediate - No soap provided at handwash sink. Front bar counter and buffet. **Warning**
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7/12/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - In-use utensil stored in sanitizer between uses. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic spoons In cook line **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Displayed food not properly protected from contamination. Washed apples **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvina used for ceviche **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauted onions 67°f in kitchen **Corrected On-Site** **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
- 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. Cook line cooler at ambient temperature of 52°f, located at end of line (top cooler/bottom freezer) **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knives, mixer tools. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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 - No soap provided at handwash sink. Bar **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Room service menu **Warning**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. **Warning**
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7/12/2013 | Routine - Food | Warning Issued |
- Basic - Cloth used as a food-contact surface. For chucked oysters. **Warning**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
- Basic - Food stored in a prohibited area. Using hand washing sink to store ice at front counter bar and buffet. Florida Cookery. **Warning**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
- Basic - Stored food not covered in walk-in cooler. No under cooling process. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter bar area. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Panini press station. **Warning**
- High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching 135 degrees Fahrenheit. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook dicing tomatoes for later use with no gloves. **Corrected On-Site** **Warning**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Front counter (bar) and buffet . **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Cook line drawers. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No list of certified food service managers available at the establishment. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter (Bar and Buffet). **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. Front bar counter and buffet. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Butter (dairy product) kept a room temperature at cooking stations. **Warning**
- Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. **Warning**
- Intermediate - pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available. **Warning**
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5/10/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.oatmeal - grits self service
- Critical - Hand wash sink lacking proper hand drying provisions.AT BAR
- Critical - Handwashing cleanser lacking at handwashing lavatory.HANDWASH BAR
- Critical - No conspicuously located thermometer in holding unit.SANWICH STATION
- Observed attached equipment soiled with accumulated dust.FAN COVERS IN WALK IN COOLER
- Observed cutting board grooved/pitted and no longer cleanable.WOODEN
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair.STAND ALONE COOLER IN FRONT OF GRILL
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed live flies in DRY STORAGE. FRUIT FLIES
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.RAW EGGS
- Observed soda gun holster with accumulated slime/debris.AT BAR
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.HASHBROWNS AT HEATLAMP
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.OATMEAL ON STOVE
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500+
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. (BAR AREA) Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. (BAR AREA) Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. PLATE RACK HOLDER (IN PROCESS GETTING NEW ONE WITH REMODELING )
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee improperly washing hands. NO SUPPLIES (BAR AREA). Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. (BAR AREA). Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site. RAW BURGER OVER HOT DOGS .
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9/2/2011 | Routine - Food | Inspection Completed - No Further Action |
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