- No Violations Were Observed
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10/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Backflow device not located for convenient service or maintenance access. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Floors not maintained smooth and durable. Cooking area **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site** **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Waste line missing at soda gun holster. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. **Repeat Violation** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site** **Warning**
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07/30/2014 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. **Warning** mid area hand washing sink with no sign , no paper towel, broken soap dispenser.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** next routine inspection.
- 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. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area hand sink. **Warning** mid section hand washing sink at bar no paper towel during Call Back Inspection.
- Intermediate - No soap provided at handwash sink. Bar area. **Warning** broken soap dispenser (Mid section)
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6/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Dusty air conditioning vent covers.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. For desserts (78°f)
- Intermediate - Mussels not marked with last date served.
- Intermediate - Mussels tags not maintained in chronological order according to the last date they were served in the establishment.
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5/14/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Used as Ice scoop. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food storage shelves in front of expediting window. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- 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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. At 3 compartment sink. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. By salad preparation area. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish at preparation area. Correction : Place under running water. Fish 33°f. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp at preparation sink. Corrective action : placed under running water. **Warning**
- Basic - Single-service items stored on floor. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Plants foods 47°f, leafy green 48°f, sauces ( Homemade / PH/TCS) 48°f. Correction : Mustl place all PH/TCS FOODS in a cooler at 41°f or below. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice 48°f (portioned in containers ). Corrective action taken half of batch placed inside walk in cooler and other placed for reheating. **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. Kitchen employee cutting lettuce bare handed. **Warning**
- High Priority - Food stored in ice used for drinks. See stop sale. Waiter station. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swordfish used for Ceviche. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice placed at steam tables. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical bottle over plates at waiter station. **Warning**
- 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. **Warning**
- Intermediate - Manager lacking proof of food manager certification. Manager running restaurant during inspection. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area hand sink. **Warning**
- Intermediate - No soap provided at handwash sink. Bar area. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
- Intermediate - Soil residue in food storage containers. Tea pot at the bar area. **Warning**
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4/8/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor area(s) covered with standing water. Kitchen areas.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it. **Corrected On-Site**
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9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair. RI coolers at kitchen and bar areas.
- Basic - Frozen potentially hazardous (time/temperature control for safety) food being slacked at room temperature is no longer frozen solid. Fish **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At employee's bathroom.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. RI cooler/prep table in prep area.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Less than 3 hours, unit 1 not working properly. All moved to WI cooler.
- High Priority - Vacuum breaker missing at hose bibb. Outside
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At RI cooler/prep table at bar.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. At dish washing area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- 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. Cooler 1 and RI cooler/prep table at bar.
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. AT BAR
- No copy of latest inspection report.
- Critical - Observed food being cooled by nonapproved method. COVERED
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. STOP SALE
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 3 HOURS. ICE ADDED. SERVICE CALLED
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SERVICE CALLED
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.
- Critical - Violation: 35A-07-1 Observed small flying insects in bar area.
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5/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SERVICE CALLED
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- 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.
- Observed dumpster overflowing garbage.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 3 HOURS. ICE ADDED. SERVICE CALLED
- Critical - Observed small flying insects in bar area.
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3/6/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. AT BAR AREA
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 handwash sink used for purposes other than handwashing. AT BAR AREA
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. BEEF OVER TORTILLLA Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. RI COOLER BAR AREA
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Prep table too close to hand sink, splash guard needed.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/10/2011 | Routine - Food | Warning Issued |
- 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. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw poultry over seafood
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Hot water not provided/shut off at employee hand wash sink. Men's bathroom
- Critical. Hand wash sink lacking proper hand drying provisions.
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11/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.not covering meats,etc.only seafood.will have printed on menu by 3/20/2010
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.potatoes ,onions,citrus.
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3/16/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Required consumer advisory for raw/undercooked animal food not provided.not covering meats,etc.only seafood
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 1-21-2010.
- Critical. Observed food stored in ice used for drinks.fresh cut fruit.bar.
- Critical. Observed raw animal food stored over cooked food.eggs
- Critical. Observed uncovered food in holding unit/dry storage area.potatoes ,onions,citrus.
- Critical. Observed food contaminated by unsanitized equipment.stick blender stored ontop of uncovered potatoes .
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee improperly washing hands.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.chips drawers not cleaned from day to day.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.shelving for glassrack bar. cloth in bar rail.
- Observed residue build-up on nonfood-contact surface.cabinet under tea machine.
- Critical. Hot water not provided/shut off at employee hand wash sink.ladiesroom
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. No handwashing sign provided at a handsink used by food employees.bar sinks. Repeat Violation. This violation must be corrected by : 1-21-2010 .
- Critical. Hand wash sink lacking proper hand drying provisions.back cookline,employee restroom,bar sinks. Repeat Violation. This violation must be corrected by : 1-21-2010 .
- Critical. Handwashing cleanser lacking at handwashing lavatory.bar sinks
- Observed open dumpster lid.
- Observed floor and wall junctures not coved.dishwasher waitstaff side,debris gathered in space.
- Observed food debris/grease accumulated on kitchen floor.dishwasher area,behind equipment next to walls.
- Observed floor area(s) covered with standing water.puddles throughout kitchen on floors and shelving ..
- Ceiling tile missing.
- Observed hole in wall.dishwasher area.
- Observed wall in disrepair.behind shelving in dishwasher /waitstaff side .
- Observed wall soiled with accumulated food debris.kitchen ,bar This violation must be corrected by : 1-21-2010 . Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Repeat Violation. This violation must be corrected by : 1-21-2010 .
- Critical. Observed toxic item improperly stored. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Critical. No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms. Boiler Information: No Boiler On Site.gas waterheater upstairs .
- Carbon dioxide/helium tanks not adequately secured.next to ice machine . Repeat Violation. This violation must be corrected by : 1-21-2010 .
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Employees not informed of acceptable sanitary practices.
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1/20/2010 | Routine - Food | Warning Issued |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.ice bin vs hw bar sinks. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.unwrapped straws
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.sensor out
- Observed wall soiled with accumulated food debris.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed moldy ceiling tiles and/or air conditioning vent covers.dishwasher area.
- Lights missing the proper shield, sleeve coatings or covers.dishwasher area
- Carbon dioxide/helium tanks not adequately secured.ceviche bar .
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8/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/18/2009 | Routine - Food | Warning Issued |
| No report available. | 3/30/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/30/2009 | Routine - Food | Warning Issued |
| No report available. | 9/5/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/4/2008 | Routine - Food | Warning Issued |
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