- Basic - Carbon dioxide/helium tanks not adequately secured. Bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 52F overnight in center cookline cooler. Operator discarded. In left cookline cooler, dressing made with egg yolk 46-47F, in cooler overnight per operator. Blue cheese and Manchego 46F in dessert cooler
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. TCS curry and cooked mushrooms dated 8/30 and 8/31. Operator discarded.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager on duty expired 6/4/14
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Refrigerator 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. Center cookline cooler
- Intermediate - Slicer blade guard soiled with old food debris.
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09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice machine door in poor repair.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over pork
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. All coolers on cookline
- Basic - Soiled reach-in cooler gaskets. Cooler next to ice cream freezer
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar
- Intermediate - Spray bottle containing toxic substance not labeled.
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cup without handle in ice **Corrected On-Site**
- Basic - Clams/mussels/oysters removed from original container for long-term storage with tag removed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over cookline cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Reads 100 ppm. **Corrected On-Site**
- Intermediate - Light Accumulation of slimy substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pulled pork marked date frozen and date not changed
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dust /grease build up in between fryers
- Critical - Observed buildup of black mold like material in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. All on cookline
- Critical - Observed food stored on floor. bag in the box soda, next to rack Corrected On Site.
- Critical - Observed interior of microwave soiled. on cookline
- Critical - Observed potentially hazardous food thawed at room temperature. Frozen shrimp. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Hot dogs allowed to reach 67F after thawing at room temperature for 1.5 hours per operator. moved to freezer
- Observed residue build-up on wire racks, walk in cooler
- Observed reuse of single-service articles. oyster containers
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Shrimp stock, gazpacho dated 7/26 - 8 days
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cloth used to cover spinach, walk in cooler
- Lights missing the proper shield, sleeve coatings or covers.walk in cooler
- Critical - No conspicuously located thermometer in holding unit. beer cooler holding PHFs
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Ceviche not cooked to 145F for 15 seconds. Corrected On Site. Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles. N side
- Critical - Observed chemical spray bottles stored by clean utensils. Corrected On Site.
- Observed dust build-up on fan cover, walk in cooler
- Critical - Observed food stored on floor. walk in cooler Corrected On Site.
- Observed half and half in standing water, interior of beer cooler
- Observed ice scoop with handle in contact with ice. bar Corrected On Site.
- Critical - Observed non-service animals in the food establishment or on premises. Dog, Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Observed soda gun holster with accumulated slime/debris. N side
- Critical - Observed unlabeled chemical spray bottle, bar
- Critical - located thermometer in holding unit broken, butter cooler Corrected On Site.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. cookline coolers
- Violation: 14-33-1 Observed equipment in poor repair. interior water leak , cookline cooler
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat
- Critical - Violation: 53B-08-1 All employee training certificates expired
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7/28/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - All employee training certificates expired
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Drawer cooler on cookline holding PHFS at 45F-58F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.True cooler on cookline holding PHFS at 49-55F unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat
- Critical - No conspicuously located thermometer in holding unit. cookline coolers
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed an open beverage container over dish machine. Corrected On Site.
- Observed equipment in poor repair. interior water leak , cookline cooler
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee stuffing olives at bar with bare hands. Corrected On Site.
- Critical - Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. True reach in cooler on cookline holding chickeen at 55 and 49F andd calamari at 52F for less than an hour per operator. items iced
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 49F, shrimp at 58F, chicken at 45F in drawer cooler on cookline
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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7/27/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
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2/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit at cook line.
- Observed equipment in poor repair. Ice machine door.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. No handwashing sign provided at a handsink used by food employees. Cook line.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling lemons with barehands. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Carbon dioxide tank not adequately secured.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef tips, plant foods, smoked fish, butter, 44-45F. Advised.
- Observed ripped/worn tin foil used as shelf cover.
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8/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/10/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 3/20/2009 | Routine - Food | Warning Issued |
| No report available. | 11/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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