- Critical. Stop Sale issued on potentially hazardous food (squid) due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment (single door, 52F) incapable of maintaining potentially hazardous food at proper temperatures. Other working coolers present.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed improper horizontal separation of raw animal foods (poultry) and ready-to-eat foods (bread). Corrected On Site.
- Critical. Observed raw animal food (uncooked beef) stored over ready-to-eat food (bread).
- Critical. Observed toxic item stored by food-beverage containers in bar area. Corrected On Site.
- Critical. Certified Food Manager unable to answer basic Food Code questions-identifying Potentially hazardous foods.
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation. Soup, chicken observed with no date marking; other foods observed with date marking.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair-single door reach-in cooler inside kitchen. Repeat Violation.
- Critical. Violation: 16-09-1 No three-compartment sink provided. Observed employee cleaning dishes in 1 compartment sink in kitchen; 3 compartment sink present in bar area. Violation not observed.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6-7-10.
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6/16/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food (seafood) held more than 24 hours not properly date marked after opening.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair-single door reach-in cooler inside kitchen. Repeat Violation.
- Critical. Violation: 16-09-1 No three-compartment sink provided. Observed employee cleaning dishes in 1 compartment sink in kitchen; 3 compartment sink present in bar area.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees-inside kitchen. Repeat Violation.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6-7-10.
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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4/14/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food (seafood) held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cold holding equipment (reach-in coolers [2] inside kitchen, 53F and 51F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 4-8-10.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Unpackaged food (bread buns) not protected from environmental sources of contamination during preparation. Repeat Violation.
- Critical. Displayed food (raw bar area) not properly protected from contamination. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed nonready-to-eat food (uncooked shrimp) handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. Observed partially cooked comminuted beef on counter, held between 41F and 135F. Please obtain Time as a Public Health Control application from www.myfloridalicense.com.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee working with uncooked foods, and switching gloves without washing hands. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair-single door reach-in cooler inside kitchen. Repeat Violation.
- Critical. No three-compartment sink provided. Observed employee cleaning dishes in 1 compartment sink in kitchen; 3 compartment sink present in bar area.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical. Food-contact surfaces (cutting board, with uncooked shrimp)not cleaned after being contaminationed. Corrected On Site. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hot water not provided/shut off at employee hand wash sink. Water inside bathrooms detected at a temperature of less than 100F.
- Critical. No handwashing sign provided at a handsink used by food employees-inside kitchen. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6-7-10.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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4/7/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation/storage. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Food-contact surfaces not cleaned after being contaminationed-poultry fluid. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-storage shelves.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/29/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 11/18/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/15/2008 | Routine - Food | Warning Issued |
| No report available. | 8/26/2008 | Complaint Full | Inspection Completed - No Further Action |
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