- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Some
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked potatoes
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Equipment in poor repair. Bar cooler door hinges loose
- Basic - Faucet/handle missing at plumbing fixture. Dishwashing area
- Basic - Leaking pipe at plumbing fixture. Mopsink
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Soil residue build-up on nonfood-contact surface. Underneath flat grill
- Basic - Uncovered food stored near sink exposed to splash. Bar
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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. Crust kitchen middle cooler at ambient temperature of 50f
- Intermediate - Employee used handwash sink as a dump sink. Bar **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Sanitizing bucket
- Intermediate - No soap provided at handwash sink. Dishwashing area
- Intermediate - Required employee training expired 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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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. SHELL EGGS OVER CREAM QUARTERS.
- Observed in-use utensil not stored in clean water at or above 135 degrees Fahrenheit. USING SANITIZER INSTEAD .
- Observed cutting board grooved/pitted and no longer cleanable. (SALAD PREP-AREA).
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed hole in wall. OVER THRESHOLD BY EXIT DOOR (DISHWASHER AREA).
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. seafood over vegetable Corrected On Site.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed cutting board grooved/pitted and no longer cleanable. green ones
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- 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 Training only for waiters not the prep cooks
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10/13/2009 | Routine - Food | Warning Issued |
| No report available. | 6/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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