- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Ice buildup in walk-in freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw squid thawing out at room temperature.
- Basic - Shelf under preparation table soiled with food debris. Heavily rusted
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Ware washing area
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At separate prep table.
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3/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor. Fish stock on floor. **Corrected On-Site**
- Basic - Ice buildup in walk-in freezer.
- Basic - Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw squid thawing out at room temperature.
- Basic - Shelf under preparation table soiled with food debris. Heavily rusted
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Ware washing area
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Fish fried 135 f (operator returned product to fryer)
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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.employee wearing one glove on one hand and the other hand without gloves-rearranging cooked food on plate.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.fish soup at 110 f reheated to 180 f **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Portioned Raw squid over cooked mussels and cooked clams **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Label on container of raw pre-shucked clams/mussels/oysters is missing required information. Product obtained from Barber's seafood.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At separate prep table.
- Intermediate - Required employee training expired for all 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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1/24/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Hand wash sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled. Ice built up in walk-in freezer floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Kitchen area
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.ceiling
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. **Corrected On-Site**
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. bar area.
- No plan review submitted and renovations in progress.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Floors not maintained smooth and durable. parking lot Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/31/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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