- Basic - Equipment and utensils not properly air-dried - wet nesting.observed large white containers wet nesting on dish storage area. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed in men's and women's bathrooms. **Warning**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Observed limes not washed before cutting. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses observed on salad area. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Observed at mop sink. **Admin Complaint** **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Observed on salad prep area. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black debris in the interior of the ice machine. Observed on stainless interior door assembly. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed cooked pasta in handwash sink on cookline. **Corrected On-Site** **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. Observed Carlos and Jason cooks no proof of training. **Warning**
- Intermediate - Soda gun soiled. Observed at outside bar area southwest corner. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
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11/06/2014 | Routine - Food | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door next to office. **Warning**
- 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. Salmon and Mahi served raw as ceviche. **Warning** Proof of salmon being pellet fed was provided, operator removed the Mahi and seabass ceviche from the menu until proof of parasite destruction can be provided.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
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6/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Upper prep area **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door next to office. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Salt **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline, wait area, bars and upper prep area. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Delfield vertical cooler at the cookline **Warning**
- Basic - Soiled dry wiping cloth in use. Cookline, cloths used for handling hot equipment reused for wiping plates. **Corrected On-Site** **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Ice bin on the bar next to hand sink and dump sink. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, flour **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline **Corrected On-Site** **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. Cold cuts on the upper prep area. **Corrected On-Site** **Warning**
- 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. Salmon and Mahi served raw as ceviche. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ground beef, shrimps and cheese in double containers at a flip top cookline reach in cooler. Placed in single containers **Warning**
- High Priority - Raw animal food stored over cooked food. Raw shrimps over cooked chicken in the walk in cooler. **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 marked with last date served. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mac sauce cooling in a deep container in the walk in cooler dropped from 11°f to 104°f in 1h. Operator portioned the sauce in smaller containers and placed in an ice bath. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Employee restroom upstairs. **Warning**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Soda gun soiled. Bar. **Repeat Violation** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner at the bar **Warning**
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4/1/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Wait station glasses, plates.
- Basic - Employee with no hair restraint while engaging in food preparation. Lady squeezing lemons. **Corrected On-Site**
- Basic - Equipment in poor repair. Salad cooler in 46°, repairman on site.
- Basic - Food stored in a prohibited area. Water pitcher has no cover,sits on wait station where customers walk by.
- Basic - Food-contact equipment in poor repair. Walkin cooler at 45°, opened walkin freezer door to drop temperature to 43°, repairman onsite. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employees bathroom.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Curtain sleeve in walkin missing.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Backdoor by office.
- Basic - Soil residue build-up on nonfood-contact surface. Handsink in front of ice bins.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm, 200 ppm **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Walkin cooler at 45°, opened walkin freezer door to drop temperature until repaired, 43°. Repairman onsite.
- High Priority - Container of medicine improperly stored on shelf with seasonings, wait station. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 50° cut tomatoes and cut romaine, discarded, brought fresh tomatoes out at 41°. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 46°, discarded prime rib, macandcheese, shrimp, margo, lettuce, cookline, Corrected On-Site**repairman on site. Do not use until cooler maintains 41°.
- 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. Date marked 11/4/13. Temperature at 46° at cookline.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. All bars soiled.
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Used at outside bar.
- 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. Several in kitchen. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- High Priority - Drink/Juice bar bottles and condiment container stored in ice used for drinks. At outside bar in ice bin. Ice must be discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey in individual portion bags in top of Fliptop reach in cooler on cookline at 52?f (top bags) and bags below were at proper temperature. NOTE: do not over stack to maintain proper temperatures of 41?f or below at all times. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over butter and cream in upstairs walk in cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At inside AND outside bar hand wash sinks. **Corrected On-Site**
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/14/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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