- Intermediate - Food manager certification expired.
- Intermediate - No certified food manager for establishment.
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11/12/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Food manager certification expired.
- Intermediate - No certified food manager for establishment.
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08/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sani bucket 0 ppm chlorine
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Food manager certification expired.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No certified food manager for establishment.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash by DM
- Intermediate - No soap provided at handwash sink. At handwash by DM and cookline
- Intermediate - Nonfood-grade basting brush used in food. **Repeat Violation**
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6/13/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sani bucket 0 ppm chlorine
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed raw fish 49° F, raw frog legs 49° F, cut tomatoes 46° F, raw hamburger 47° F in RIC across from fryer, corrective action taken all TCS food iced down and repairman called
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Observed potatoe salad 55° F, cut lettuce 55° F, cut tomatoes 56° F, cooked green beans 54° F, in buffet line for 4 hours see stop sale
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- 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. Observed raw fish 60° F, raw beef 60° F, cooked noodles 58° F, cooked beans 58° F in standup cooler adjacent to oven
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed chowder 125° F corrective action taken operator turned up the heat
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over butter in WIC **Corrected On-Site**
- Intermediate - Food manager certification expired.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No certified food manager for establishment.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash by DM
- Intermediate - No soap provided at handwash sink. At handwash by DM and cookline
- Intermediate - Nonfood-grade basting brush used in food. **Repeat Violation**
- Intermediate - Reach-in cooler 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. Observed RIC across from grill 48° F, standup cooler adjacent to oven 60° F, buffet line 55° F
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6/12/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed Bag of potatoes on floor in WIC **Corrected On-Site** **Warning**
- Intermediate - Nonfood-grade basting brush used in food. On prep table in oil **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle by cookline **Corrected On-Site** **Warning**
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3/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed Bag of potatoes on floor in WIC **Corrected On-Site** **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. On prep table in oil **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle by cookline **Corrected On-Site** **Warning**
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1/17/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs corn and salsa in WIC **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. In butter sauce. **Corrected On-Site**
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6/14/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Observed bag of onions on floor in walkin cooler.
- Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Observed cook line employee cut raw beef on cutting board then wipe with dry cloth then cut cooked fish on cutting board without washing, rinsing, and sanitizing cutting board in between tasks.
- High Priority - Dented/rusted cans present. See stop sale. Observed dented can of ocean clam juice in dry storage area.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over refried beans and creamer in walk-in cooler.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Observed cough syrup stored over clean utensils on storage rack inbetween dishmachine and 3 compartment sink.
- High Priority - Toxic substance/chemical stored by or with food. Observed burn gel stored over ketchup packets in dry storage room.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Employees not informed of acceptable sanitary practices. handwash requirements
- Food-contact surfaces not cleaned after being contaminationed. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.paint brush
- Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood
- Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed food stored on floor. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. cookline ric
- Observed incorrect information on Hotel and Restaurant license. should be corp
- Observed uncovered food in holding unit/dry storage area. seafood wic
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Person in charge failed to insure proper handwashing by employees.
- Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served.
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3/27/2013 | Routine - Food | Call Back - Complied |
- Critical - Employees not informed of acceptable sanitary practices. handwash requirements
- Critical - Food-contact surfaces not cleaned after being contaminationed. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.paint brush
- 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.
- Observed build-up of grease on nonfood-contact surface. hood
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed food stored on floor. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. cookline ric
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed incorrect information on Hotel and Restaurant license. should be corp
- Critical - Observed uncovered food in holding unit/dry storage area. seafood wic
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served.
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10/12/2012 | Routine - Food | Warning Issued |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. must be from app corporation
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. cookline cooks working w/ chicken and rte items Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.bar
- Critical - No monitoring of buffet/salad bar by employee trained in safe operating procedures. need sign for plate use
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. lobster and scallops dripping on rte oysters Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. knives wait st
- Critical - Observed incorrect information on Hotel and Restaurant license. corporations must change at renewal or will have to rebuy license
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. salad prep Corrected On Site. gloves now in use
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Stop Sale issued due to adulteration of food product. oysters sheet tray about 20 Corrected On Site.
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6/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed open beverage on prep station next to clean dishwares.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dish washer handle soiled dish wares then directly handle clean dishwares without washing hands between tasks.
- Critical - Observed food stored on floor. observed multiple boxes of food stored on floor of walkin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw shrimp in reachin cooler across from fryer. ambient air temperature at 37 degrees f. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. observed raw fish stored above vegetables in reachin cooler across from oven.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw shelled eggs stored above raw fish in reachin cooler across from oven.
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Exit signs not properly illuminated. For reporting purposes only. several places
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Observed dented/rusted cans. peas segregation achieved Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee improperly washing hands. less way less than allotted time
- Critical - Observed food stored on floor. walkin Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken over rte veggies walkin
- Critical - Observed incorrect information on Hotel and Restaurant license. corporation
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef cookline Corrected On Site.
- Critical - Observed unlabeled spray bottle. hand products
- Observed unnecessary items on the premise. loading dock
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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1/23/2012 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. restroom used by emplyees
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed incorrect information on Hotel and Restaurant license. corp must correct at time of renewal
- Critical - Observed incorrect information on Hotel and Restaurant license. seating
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. 3rd run 60ppm
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. over vegetables
- Critical - Observed incorrect information on Hotel and Restaurant license. should be corporation
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. pre cooked chicken and wings
- Observed utensils in poor condition. chippeed knives
- Critical - Raw animal food not properly separated from ready-to-eat food. raw chicken over cooked beef
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. should be corporation in application process
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2/5/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed potentially hazardous food thawed in standing water. shrimp
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. beef seafood
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. container in sauce Corrected On Site.
- Critical. Observed missing/inaccurate warewashing machine data plate. not correct
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Observed encrusted material on can opener. blade
- Critical. Hand sink missing in food preparation room or area. large bar
- Critical. No handwashing sign provided at a handsink used by food employees. small service bar
- Critical. Hand wash sink lacking proper hand drying provisions. motion action not working
- Dumpster not on proper pad.
- Observed unnecessary items on the premise. banquet area
- Critical. Observed incorrect information on Hotel and Restaurant license. should be corporation
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Certified Food Manager unable to answer basic Food Code questions. know difference between restriction and exclusion of ill employees
- Critical. Observed expired Food Manager Certification. all mgr cards expired
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10/7/2010 | Routine - Food | Warning Issued |
- Critical. Observed cloth used as a food-contact surface. stone crab Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. scoop immersed in water
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. wiping down salad bar
- Observed build-up of grease on nonfood-contact surface. between equipment
- Critical. Observed handwash sink used for purposes other than handwashing. outside bar
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Observed toxic item improperly stored. Corrected On Site.
- Critical. Observed incorrect information on Hotel and Restaurant license. filed app making corration
- Carbon dioxide/helium tanks not adequately secured.
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2/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. vegetable soup in hot holding unit on cookline. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw seafood over cooked seafood in reach in cooler across from oven. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw seafood stored over sauces in reach in cooler across from oven. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs stored over carrots & potatoes in walk in cooler. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw seafood, beef & chicken stored over cooked crab claws in walk in cooler. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. next to 3 compartment sink.
- Observed garbage on the ground around dumpster.
- Observed hole in ceiling. dry storage area.
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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