- Basic - Bag/container of unrecognizable prepared food not identified by common name. Bleu cheese dressing prepared on site labeled
- Basic - Carbon dioxide/helium tanks not adequately secured. One tank not secure in storage room **Corrected On-Site** **Repeat Violation**
- 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. Employee glass on make table in kitchen **Corrected On-Site**
- Basic - Paper towel used as liner for food container. Paper towel used to wrap scallops in to remove moisture
- 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. Dish machine at 0 ppm. Tube has hole in it. Chef contacted repair company
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Stuffed chicken 45° in glass front stand up cooler. Corrective action-chef moved product to other unit
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Nozzles on right side of service area has some black build up on them **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Most recent tags not marked with dates as required
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in storage room not secure **Corrected On-Site** **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers have some duct build up on them
- 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. Scoop laying in bulk flour container in storage room
- Basic - In-use wet wiping cloth/towel used under cutting board. On prep table in kitchen
- Basic - Working containers of food removed from original container not identified by common name. Special bread crumbs container not labeled **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chi ken over raw beef in walk in freezer, both items not in original containers **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Cream date 11/27 in cooler behind bar Corrective action-chef voluntarily discarded product
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles on unit in service station in dining room has some black build on them **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pimento cheese and butter mixture not date marked **Corrected On-Site**
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets in coolers have dust build up on them
- Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks in storage room not secure
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Area outside of doors have some black build up on them
- Basic - Reach-in cooler gasket torn/in disrepair. Coolers on cooks line have ten gaskets in them
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Bulb burned out this morning
- Basic - Walk-in cooler walls soiled with encrusted food debris. Wall next to freezer has build up on it.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Soda nozzles area on right side unit has black build up in it
- Intermediate - Encrusted material on can opener blade. Can opener has some old food build up on it
- Intermediate - Handwash sink not accessible for employee use at all times. Sink behind bar blocked by plastic pan
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Mashed potatoes from last night placed in 6" bucket to cool. **Corrected On-Site**
- Intermediate - Soda gun soiled. Unit behind bar has some black build up in it.
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/28/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Ambient air thermometer in holding unit not accurate within /- 3 degrees Fahrenheit. Reading 30?, foods at 39?
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler at bar 48? ambient air thermometer Don't use this reach in cooler for potentially hazardous food until thermometer reads 41? or below **Admin Complaint** **Repeat Violation**
- Critical - Food thermometer not accurate within /- 2 degrees Fahrenheit. Reading 20? in ice water **Corrected On-Site**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Has a log, original in office off premises, must have original certificates in premises by next unannounced inspection
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board **Corrected On-Site**
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dusty fan, by cook line **Corrected On-Site**
- Observed clean equipment stored on floor. Long cutting boards
- Critical - Observed food with mold-like growth. Lemon **Corrected On-Site**
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. Dusty vents in a couple of cooler
- Critical - Observed handwash sink used for purposes other than handwashing. Dumping ice at cook line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 44-45? hamburger, crab, snail, and shrimp dip, 47? potatoes, in prep reach in cooler at cook line, corrective action was iced down , 48-50? half half at bar cooler, discarded **Admin Complaint** **Repeat Violation**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Custard made 3 days ago , ribs on Saturday
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. Small containers **Corrected On-Site**
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11/20/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 05-04-1 Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. reach-in on cookline Repeat Violation.
- Critical - Violation: 08A-28-1 Observed food stored on floor. walk-in freezer
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs, oven handle Corrected On Site. Repeat Violation.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. towel under cutting board Repeat Violation.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Critical - Violation: 53B-08-1 Incomplete 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. list, certificates at office
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4/12/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach-in on cookline. *DO NOT USE THIS COOLER FOR POTENTIALLY HAZARDOUS FOODS UNTIL IT'S MAINTAINING 41'F OR BELOW*
- Equipment and utensils not properly air-dried. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. towel under cutting board Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. dishes blocking sink, bar
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs, oven handle Corrected On Site. Repeat Violation.
- Critical - Incomplete 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. list, certificates at office
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. reach-in on cookline Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after touching face when coughing
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. walk-in freezer
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. duck behind shrimp Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad 46'F, cream 49'F, rice 54'F, veal 47'F, beef stock 47'F, gravy 47'F, broth 47'F Corrected On Site. moved to walk-in
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over veggies, reach-in on cookline Repeat Violation.
- Critical - Observed slime in the interior of ice machine.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. shrimp dip x5 Repeat Violation.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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3/28/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. towel under cutting board
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chl
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. under scallops Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over plant foods reach-in cooler Repeat Violation.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked after pulled from freezer. dip
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. snail Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. faucet
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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. server area 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. spanish lady
- Critical - Observed buildup of slime in the interior of ice machine. light
- Critical - Observed cloth used as a food-contact surface.
- Observed employee with no hair restraint. cooks
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. in walk-in freezer and storage area Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw chicken over cooked salmon in reach-in Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. procuttio under ground beef in walk-in cooler
- Observed reach-in or walk-in cooler gasket torn/in disrepair. 2 reach-ins
- Critical - Observed toxic item improperly stored. spray bottle by prep sink Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta Repeat Violation.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket Repeat Violation.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/8/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cheese cake, fish in reach-in cooler
- Critical. Working containers of food removed from original container not identified by common name. by salad cooler Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 60F butter, discarded Corrected On Site. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. potato 76F on rack, placed in walk-in cooler Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. one reading 22F Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw seafood in walk-in cooler Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor. box of fries in walk-in freezer Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. several Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. reach-ins by cook line Repeat Violation.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed food-contact surfaces encrusted with dust and/or soil deposits. vent in reach-in cooler
- Critical. Vacuum breaker mising at hose bibb. faucet by walk-in cooler
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. more than 400ppm in 3 comp sink Repeat Violation.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket Repeat Violation.
- 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. has a log, needs original certifications
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10/21/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. bulk container Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice patties and steaks Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 24F and 36F Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw duck over seafood ; raw steak over shrimp in reachin Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw scallops over veggie in reach in Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. on raw scallops
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 122F water Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting bread, got gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair. several prep reachin
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine and sanitizer bucket. Quaternary
- Observed single-service articles stored without protection from contamination. straws at Bar
- Critical. Observed handwash sink used for purposes other than handwashing. guacamole bag in it Corrected On Site.
- Critical. Lack of signage on bathrooms. employee
- Critical. Observed toxic item improperly stored. bleach by clean pots Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. more than 400ppm quaternary in bucket and 3 comp sink
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. soap and sanitizer at handsink and sanitizer bucket
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5/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Dairy
- Critical. Working containers of food removed from original container not identified by common name. Squeeze bottles
- Critical. Working containers of food removed from original container not identified by common name. Bulk container
- Critical. Observed cloth used as a food-contact surface. Cloth under cutting board
- Critical. Observed encrusted material on can opener.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Spatula between wall and back splash.
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11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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