- Basic - Ceiling tile grid/support structure in warewashing area rusted.
- Basic - Employee used food thermometer to measure food temperatures without first cleaning the thermometer.
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor tiles cracked, broken or in disrepair.cooking area
- Basic - Floors not constructed to be easily cleanable.kitchen
- Basic - Floors not maintained smooth and durable.
- Basic - Gaskets with slimy/mold-like build-up. Cooking area coolers
- Basic - Nonfood-contact equipment in poor repair.most coolers in the kitchen
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Single-service articles stored on a soiled surface.
- Basic - Soiled reach-in cooler gaskets. Most coolers
- Basic - Spray bottle containing a food product not labeled.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored by or with food.cooking area front
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food preparation sink has soil/old food residue.
- Intermediate - Handwash sink used for purposes other than handwashing. Cooking area
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Intermediate - Multiuse food-contact surface with welds/joints that are not smooth. Cooking area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Sink(s) used for food preparation have welds/joints that are not smooth.
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. By cook line (front counter) water damaged.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it (salad preparation/ front counter). **Corrected On-Site**
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable. Renovation / subject to approval for re-flooring.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By dishwasher machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Seafood (Tuna) at room temperature 22°f. Corrections: Thaw under running water or inside walk in cooler. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Front counter / hand washing sink with stored utensils. **Corrected On-Site**
- Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not constructed to be easily cleanable. **Warning** a floor sealant is required at food preparation areas. Observed project for renovation of kitchen floor areas.
- Intermediate - No handwash sink for employees. Back preparation area / manual Warewashing area. **Warning** During Call back inspection no hand washing sink was replaced at dishwasher area. Pipes on wall , no hand sink at designated area. During Stipulation Call Back observed no replacement of the Hand Sink at Dishwasher area. Previous connection on the wall. Renovation progress of sealing floor starting next week. Must complied as soon as floors are finished.
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2/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Floors not constructed to be easily cleanable. **Warning** a floor sealant is required at food preparation areas.
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- 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. **Warning** New Chef / Certified Manager must be aware of Big 5 Exclusions.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** Chef unable to show proof of shell tag making ( last date of sale) and 90 day keeping (Fresh Clams and Mussels) .
- Intermediate - Employee dumping mop water in the three-compartment sink. **Warning** no mop sink at premises ???
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning** must complied by next Routine Inspection.
- Intermediate - No handwash sink for employees. Back preparation area / manual Warewashing area. **Warning** During Call back inspection no hand washing sink was replaced at dishwasher area. Pipes on wall , no hand sink at designated area.
- 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. **Warning**
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11/1/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Condensation or other drainage not disposed of according to law. Reach in freezer with ice condensation build up at Bar area. **Warning**
- 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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bar area preparation area . **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor area(s) covered with standing water. Kitchen area (cook line). **Warning**
- Basic - Floors not constructed to be easily cleanable. **Warning**
- Basic - Floors not maintained smooth and durable.Kitchen area. **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Bar area (storage). **Warning**
- High Priority - Food stored in ice used for drinks. See stop sale. Beers inside drinking ice. Discarded on site. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swai fish used for Ceviche. **Warning**
- 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. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Employee dumping mop water in the three-compartment sink. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No handwash sink for employees. Back preparation area / manual Warewashing area. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No soap provided at handwash sink. **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. **Warning**
- 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. **Warning**
- Intermediate - Soda gun soiled. **Warning**
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8/28/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Freezer door not closing properly.
- Basic - Floor area(s) covered with standing water.
- Basic - Floor cracked, broken or in disrepair. Kitchen
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - In-use tongs stored on garbage container. **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - High Priority - 3 Dead roaches on premises. Back storage area next to back exit.
- High Priority - Displayed food not properly protected from contamination. Prep area next to hand sink, splash guard needed. **Repeat Violation**
- High Priority - Live flies in kitchen.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products when cooling.
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Critical - Food at prep area not protected from contamination. SPLASH GUARD NEEDED AT HAND SINK
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of slime on soda gun. OUTSIDE BAR Repeat violation. Corrected On Site.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGGS. DISCARDED
- Critical - Observed small flying insects in bar area.
- Critical - Observed uncovered food in holding unit/dry storage area. SAUCES (RI COOLER)
- Wet mop not hung to dry.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
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5/29/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SERVICE WILL BE CALLED
- Critical - Displayed food not properly protected from contamination. NEXT TO HW SINK. SPLASH GUARD NEEDED
- No copy of latest inspection report.
- 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.
- Critical - Observed buildup of slime on soda guns at bar.
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. CHICKEN NEXT TO BEEF
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN / BEEF. LESS THAN 2 HOURS . ICE ADDED. SERVICE WILL BE CALLED
- Critical - Observed toxic item stored by food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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3/28/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. CHICKEN NEXT TO BEEF, WI COOLER
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. BEEF OVER SEAFOOD
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed hole in wall.
- Critical - Working containers of food removed from original container not identified by common name.
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6/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink. Women's bathroom
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- 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.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair broken reachin door
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink. by 3compartment sink
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10/4/2010 | Routine - Food | Call Back - Complied |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair broken reachin door
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink.cookline handsink CALLBACK- OPERATOR GIVEN 60 DAYS TO CORRECT
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. cookline handsink\CALLBACK -OPERATOR GIVEN 60 DAYS TO CORRECT
- Critical. Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink. by 3compartment sink
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8/4/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. food on top part of reachin coolers
- Critical. Observed food being cooled by nonapproved method. bisque cooled covered in large plastic containers
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.reconstituted lobster bisque cooling in walkin 24 hours held at 66 degrees
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin coolers in cookline maintaining food inside at 40 degrees, but unable to maintain food containers on top prep part at/below 41 degrees
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. need splashguards next to three kitchen handsinks
- Observed nonfood-contact equipment in poor repair broken reachin door
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting boards
- Critical. Cold water not provided/shut off at employee handwash sink.cookline handsink
- Critical. Hot water not provided/shut off at employee hand wash sink. cookline handsink
- Critical. Observed spray hose at dish sink lower than flood rim of sink. by 3compartment sink
- Critical. Observed handwash sink used for purposes other than handwashing. to thaw foods Corrected On Site.
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8/3/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.some food datec,other food not dated.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cookline 2,4
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed equipment in poor repair.broken ice cream freezer w/objectionable odors.
- Observed mop/service sink unacces .
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.dry goods.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.freezer w/clams.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.all shelving front&back.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.broken glass in glass cooler.
- Critical. Hot and cold water water not provided/shut off at employee hand wash sink.
- Critical. Observed handwash sink used for purposes other than handwashing.thawing squid,cooling potatoes .
- Critical. Observed small flying insects in dishwasher area.observed approx 5 small flying insects in dishwasher area.
- Observed food debris accumulated on kitchen floor under equipment .
- Observed wall soiled with accumulated food debris.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- 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.RESPONSIBLE VENDORS NOT UPDATED SINCE 10-2008.
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3/29/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).lasgna
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed floor and wall junctures not coved.
- Observed food debris accumulated on kitchen floor.in air conditioner room.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.
- Observed hole in ceiling.mensroom .
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11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/26/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/23/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/3/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 7/29/2008 | Routine - Food | Warning Issued |
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