- Basic - Build-up of grease on nonfood-contact surface, under and o e end of flat grill.
- Basic - Floor tiles cracked, broken or in disrepair, under cookline.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, over dish machine area.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together, operator emptied placed only chlorine bleach and water 100 ppm **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
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5/16/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on washing racks for dishes placed in dish machine.
- Basic - Cutting board has cut marks and is no longer cleanable, prep cooler by kitchen door
- Basic - Exterior door has a gap at the threshold that opens to the outside, screen door at back door.
- Basic - Floor tiles cracked, broken or in disrepair, under cookline
- Basic - Food stored in undrained ice, shrimp in walk in cooler and reach in cooler **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface, weighing machine on prep table
- Basic - Stored food not covered in walk-in cooler, shrimp **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled, prep cooler by door to kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, cooler by door to kitchen and reach in cooler across from cookline bottom shelf area.
- 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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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wire rack, cookline
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Dry storage, to go containers.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Under shelving.
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area, cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad bar glass cooler near cookline handsink
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish, shrimp **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hush puppy mix 70F, out on cookline with no time or temperature control.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over cooked wings, lemons
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Filleted raw fish stored over bagged ice.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl, from counter
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. White bottle
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cookline shelving, scale
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of oysters
- Basic - Employee eating in a food preparation or other restricted area. Eating in kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front cooler
- Basic - Working containers of food removed from original container not identified by common name.sugar
- 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 cl
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hush puppy mix 50F
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw clams stored in case of raw oysters - oysters to be served raw
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Several in kitchen
- Intermediate - Manager lacking proof of food manager certification. Pic on duty employee approximately 1 year with no proof of any training.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Both restrooms have only sanitizer
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken wings, tuna salad
- 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. Expired 1/2012
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within /- 2 degrees Fahrenheit. Reads 60F in ice water.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Men's room dispenser not functioning. **Corrected On-Site**
- Lights missing the proper shield, sleeve coatings or covers. Cookline, dish area.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of black material on soda dispensing nozzles.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee eating in a food preparation or other restricted area. Cookline
- Observed equipment in poor repair. Ice bucket
- Critical - Observed food stored on floor. Cases of oysters. **Corrected On-Site**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Sugar, cup without handle.
- Critical - Observed interior of reach-in cooler soiled with standing water/ black residue. Salad cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PH batter out with no time or temperature control 58F.
- Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler, walk in freezer. **Corrected On-Site**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Potatoes at 102F, no time or temperature control for 3.75 hours per operator. Advised to reheat to 165F to hold at 135F or above.
- Critical - Proof of required state approved employee provided for 3 employees. No proof for several employees working over 60 days.
- Critical - Working containers of food removed from original container not identified by common name. Sugar
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/23/2012 | Routine - Food | Call Back - Complied |
- Observed (eggs shell) over ready to eat foods W.I.C C.O.S.
- Critical - Observed cutting board at front counter prep cooler with food stains.
- Observed hole in wall by dry storage room.
- Observed light shield missing over dry storage room.
- Observed shrimp, fish, sitting in water W.I.C. C.O.S.
- Critical - Observed two live roaches on can opener in kitchen per Angela Carragher, next day call back.
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5/22/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 22-15-1 Walk in cooler, shelves not cleaned prior to accumulation of soil residue, food and rust accmulation. Operator tried pressure cleaning has decided to get new ones.
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1/6/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured, by office..
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, across from cookline and across from front counter
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit, reach in cooler with glass door across from walk in cooler.
- Critical - No handwashing sign provided at a handsink used by food employees, at front counter.
- Critical - No handwashing sign provided at a handsink used by food employees, mens bathroom
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust, hood filters.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, across from cookline handle and door area of cooler with glass door.
- Observed cutting board grooved/pitted and no longer cleanable, warewash area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed food debris accumulated on kitchen floor, walk in cooler
- Critical - Observed food stored in water in reach in cooler and walk in cooler. Corrected On Site.
- Critical - Observed food stored on floor, walk in cooler, onions.
- Critical - Observed interior of microwave soiled, at wait station across from from counter.
- Critical - Observed obstructed exits, stairs, hallways or egress at back door of drning room. chairs stored in pathway. For reporting purposes only.
- Observed personal care item stored with food, cd's, cups on storage rack across from walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food, shell eggs over washed vegetables. Corrected On Site.
- Observed residue build-up on nonfood-contact surfac, scale on prep table.
- Observed residue build-up on nonfood-contact surface, bottom of shelf of prep tables across from cookline
- Observed residue build-up on nonfood-contact surface, handles of faucet at handsink across from froont counter .
- Critical - Observed torn packages/bags of food exposing the contents to contamination, in reach in freezer.
- Critical - Observed uncovered food in holding unit/dry storage area, walk in cooler, washed vegetables, seafood.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, clam chowder at 96F hot held in crock pot. Operator removed reheated to 165F. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb, at mop sink and at the splitter.
- Critical - Walk in cooler, shelves not cleaned prior to accumulation of soil residue, food and rust accmulation .
- Wet mop not hung to dry.
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11/3/2011 | Routine - Food | Warning Issued |
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