- No Violations Were Observed
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09/19/2014 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Multiple units: drawers across from cook line, cut tomatoes, soft cheese, cut sausage 48-50°. Drawers underneath cook line, raw hamburger, soft cheese 48-50°. Ground beef 45-47° next to cook line. Tomatoes in reach in cooler next to cook line 46°. Cut tomatoes, cut sausage, chicken and soft cheese 48-50°. Corrective action: manager placed place items in prep area on ice, items in drawers and reach in cooler placed in walk in cooler. Talked to manager about Time as a Public Health Control for all items. **Warning** At callback- ground beef next to cookline 42°, crab cake 49°, shrimp 50°, trout 50°, breaded trout 49°, salmon 48° in reach in cooler drawers under cookline, corrective action, voluntarily discarded seafood, blue cheese 53°, chicken 50° in reach in cooler drawers under cook line. At PFOC- steak 49°, shrimp 63°, chicken 49°, salmon 49°, meatloaf 49°, trout 46° in Reach in cooler drawers directly under cook line.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Raw cod in reach in cooler drawer across from fry machine 52° fish was discarded. **Corrected On-Site** **Warning** At callback - cod 50° in reach in cooler drawers next to bar area across from fryer along cook line. At PFOC -shrimp 63°, salmon 49° in reach in cooler drawers
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07/14/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Ceiling in disrepair. AC vent in dishwashing area near mop sink has a hole.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. On shelf above server area.
- Basic - Drain cover(s) missing. Under dish washer.
- Basic - Floor area(s) covered with standing water. Areas of Standing water in bar area, in prep area, in walk in cooler, in dishwashing area.
- Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on bread warmer.
- Basic - Leaking pipe at plumbing fixture. Under hand sink by entrance to cook line.
- Basic - Old labels stuck to food containers after cleaning. On multiple containers on storage shelf in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 46-47° prep top next to cook line, Drawers: steak 49°, shrimp 63°, chicken 49°, salmon 49°, meat loaf 49°, trout 46°. Lettuce 55-63° on prep next to prep cooler. Butter 53° on shelf above prep. Recommended Time as a Public Health Control. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onion 100° steam table across from cookline.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit for more than 4 hours, see stop sale. shrimp 63°, salmon 49° in reach in cooler under cook line.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. shrimp 63°, salmon 49° **Admin Complaint** **Repeat Violation**
- High Priority - Vacuum breaker missing at mop sink faucet. On non chemical side.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler in bar area opened sometime this week according to manager.
- Intermediate - Employee used handwash sink as a dump sink. Food debris in hand sink end of cook line, in hand sink next to prep table top, ice in hand sink in server area.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by stool and large basket of potatoes in front of bar area, corrected by manager. **Corrected On-Site**
- Intermediate - Refrigerated drawers 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. Under cookline, TCS good above 41°
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07/14/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on ice machine in storage area not inverted. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Baking sheets wet sitting above triple sink. **Warning**
- Basic - Plumbing system in disrepair. Hand sink by bar area and hand sink next to cook line have no running water. Employees are washing hands at hand sink located around the corner from cook line. **Warning** At callback - hand sink has no pipe connected underneath to connect wastewater to drain.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. By dishwashing area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Multiple units: drawers across from cook line, cut tomatoes, soft cheese, cut sausage 48-50°. Drawers underneath cook line, raw hamburger, soft cheese 48-50°. Ground beef 45-47° next to cook line. Tomatoes in reach in cooler next to cook line 46°. Cut tomatoes, cut sausage, chicken and soft cheese 48-50°. Corrective action: manager placed place items in prep area on ice, items in drawers and reach in cooler placed in walk in cooler. Talked to manager about Time as a Public Health Control for all items. **Warning** At callback- ground beef next to cookline 42°, crab cake 49°, shrimp 50°, trout 50°, breaded trout 49°, salmon 48° in reach in cooler drawers under cookline, corrective action, voluntarily discarded seafood, blue cheese 53°, chicken 50° in reach in cooler drawers under cook line.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Raw cod in reach in cooler drawer across from fry machine 52° fish was discarded. **Corrected On-Site** **Warning** At callback - cod 50° in reach in cooler drawers next to bar area across from fryer along cook line.
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4/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on ice machine in storage area not inverted. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink under prep table. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Baking sheets wet sitting above triple sink. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Plumbing system in disrepair. Hand sink by bar area and hand sink next to cook line have no running water. Employees are washing hands at hand sink located around the corner from cook line. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth on cart by ice machine. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. By dishwashing area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Multiple units: drawers across from cook line, cut tomatoes, soft cheese, cut sausage 48-50°. Drawers underneath cook line, raw hamburger, soft cheese 48-50°. Ground beef 45-47° next to cook line. Tomatoes in reach in cooler next to cook line 46°. Cut tomatoes, cut sausage, chicken and soft cheese 48-50°. Corrective action: manager placed place items in prep area on ice, items in drawers and reach in cooler placed in walk in cooler. Talked to manager about Time as a Public Health Control for all items. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Raw cod in reach in cooler drawer across from fry machine 52° fish was discarded. **Corrected On-Site** **Warning**
- 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. Multiple units: drawers across from cook line, Drawers underneath cook line and next to cook line, reach in cooler next to cook line. **Warning**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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2/21/2014 | Routine - Food | Warning Issued |
- Basic - Cloth used as a food-contact surface. In warmer drawer with rolls **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. At bar
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above ice machine
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans on dry storage rack
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On counter on cook line 74'F, to be discarded at 5:09
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Handled raw product; changed gloves did not wash hands **Corrected On-Site**
- High Priority - Live flies in kitchen. Near dish machine
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On prep table
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both machines
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by potatoes, steam well at end of cookline
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8/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Near potato masher
- Basic - Ceiling tile missing. 2 near walkin cooler
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Coleslaw, Cut lettuce **Repeat Violation**
- Basic - Water leaking from faucet/faucet handle. Hand wash sink near potato masher
- High Priority - Live flies in kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Small ice **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Under ground meat hold
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near potato masher **Corrected On-Site**
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6/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Near ware wash area
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse with single service items
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cut cabbage
- Basic - Uncovered food stored near sink exposed to splash. Potatoes near hand wash sink on line
- 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. 0 ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. at bar
- Critical - Handwash sink not accessible for employee use at all times. steam unit blocking hand wash sink on cookline
- Critical - Handwashing cleanser lacking at handwashing lavatory. near rear door Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed soiled reach-in freezer gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked chicken breast, alto-sham, 124'F-129'F corrective action rapidly reheated to 165'F
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. rings, bracelets, watches
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. drink ice machine
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. at end of prep line blocked by steam unit
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. Manager Tyler Teachworth was present at time of inspection. He had taken management certification test but had not yet received score/certificate.
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6/12/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. at end of prep line Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. at end of prep line blocked by steam unit
- Critical - Handwashing cleanser lacking at handwashing lavatory. behind bar Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed buildup of slime in the interior of ice machine. drink ice machine
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. rings, bracelets, watches
- Critical - Observed handwash sink used for purposes other than handwashing. at end of prep line has french fries used as dump sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, on counter at cookline, 78'F Corrected On Site. voluntarily discarded will be put in ice bath in the future
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4/10/2012 | Routine - Food | Warning Issued |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. ribs, auto sham hot hold, 125'F Corrected On Site. Reheated to 165'F
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. cookline
- Violation: 36-22-1 Observed floor area(s) covered with standing water. near prep handwash sink, under prep tables and alto sham Repeat Violation.
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1/31/2011 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. saran wrapped scales per manager is changed every shift, some shifts are longer than 4 hours
- Critical - Handwash sink not accessible for employee use at all times. large bushel of potatoes on a stand in front of handwash sink Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher wadhing dirty dishes then handling clean dishes without washing hands
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.after glove changes Corrected On Site- mgr had employee take off gloves then wash hands
- Observed floor area(s) covered with standing water. near prep handwash sink, under prep tables and alto sham Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tasso, andouille in walk in cooler Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline
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1/27/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Half and half and chick peas.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. trout, 44 degrees fahrenheit butter 64 degrees fahrenheit Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. altosham, broken thermometer
- Critical. No conspicuously located thermometer in holding unit. reach in cooler at cookline Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. beef over onions and potatoes on rear counter.
- Critical. Observed cloth used as a food-contact surface. towel under cutting board.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. last dated 7/23/09
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Observed old food stuck to clean dishware/utensils. one plate in drawer at cookline.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. at cookline. Repeat Violation.
- Critical. Observed encrusted material on can opener. holder also
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. AC vent over computer area
- Equipment and utensils not properly air-dried. silver creamer containers in drawer at cookline
- Observed water draining onto floor surface. under prep sink Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. splitter at mop sink
- Critical. Observed handwash sink used for purposes other than handwashing. dumping, server area
- Critical. Hand wash sink lacking proper hand drying provisions. server area
- Observed floor area(s) covered with standing water. under prep sink
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. greater than 300ppm quat at triple sink
- Critical. Observed unlabeled spray bottle. water. Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer buckets Repeat Violation.
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8/4/2010 | Routine - Food | Inspection Completed - No Further Action |
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