- Basic - Bowl or other container with no handle used to dispense food. IN RICE AND SALT.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. FORKS AT BAR NOT PRESENTED HANDLES FIRST.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. CALAMARI.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. WEST KITCHEN.
- Basic - Working containers of food removed from original container not identified by common name. SALT.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. SOUPS ON COOK LINE @ 120°. CORRECTIVE ACTIONS TAKEN.
- High Priority - Toxic substance/chemical improperly stored. STAINLESS STEEL CLEANER ON TOP OF DISHMACHINE.
- 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 - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. KEEPING TCS FOODS OUT OF THE "DANGER ZONE." PROPER THAWING OF TCS FOODS.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
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07/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. SPICE BIN.
- Basic - Buildup of food debris/soil residue on equipment door handles. THROUGHOUT KITCHEN.
- Basic - Case/container/bag of food stored on floor in kitchen. THROUGHOUT KITCHEN.
- Basic - Clean equipment stored on floor. DISH RACK. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Insect control device installed above dish machine area.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. PRODUCE.
- Basic - Working containers of food removed from original container not identified by common name. SUGAR AND BROWN SPICE.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SCALLOPS SOUTH REACH IN COOLER @ 47°. NO PREP WORK PERFORMED ON FOOD. TURNED DOWN COOLER TO MAX. 30 MINUTES TEMP DROP TO 40° OBSERVED. . SPROUTS @ 78°, STOP SALE ISSUED.
- High Priority - Raw animal food not properly separated from ready-to-eat food. RAW BEEF STORED NEXT TO RTE CONDIMENTS WEST KITCHEN.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. RAW SHRIMP ABOVE SHERBET.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. SPROUTS.
- High Priority - Toxic substance/chemical improperly stored. DEGREASER STORED ABOVE FOOD SLICER.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink. AT DISHRING.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. HEAT TREATED SAUCE.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. HEAT TREATED SAUCE.
- 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.
- Intermediate - Reach-in cooler 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. SOUTH COOK LINE.
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5/1/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. IN PEPPER, SALT, BREADING. **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 with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Warning**
- Basic - Uncleanable knife block in use to store knives. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. CHICKEN. FOOD DISCARDED IN MY PRESENCE. CHICKEN 90 AFTER 4 HRS. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. PINEAPPLE. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. RAW FISH ON TOP OF PEAS. **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 - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. PROPER COOLING PROCEDURES, PROPER HAND WASHING REQUIREMENTS. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. CHICKEN. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. BUCKET AND STRAINER STORAGE. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Nonfood-grade power drill used in food. CARROTTS. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. WRAPPED IN PLASTIC AT ROOM TEMPERATURE; 90 AFTER 4 HOURS. **Warning**
- Intermediate - Torn packages/bags of food exposing the contents to contamination. BATTER. **Warning**
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11/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. IN PEPPER, SALT, BREADING. **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 with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Warning**
- Basic - Uncleanable knife block in use to store knives. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. CHICKEN. FOOD DISCARDED IN MY PRESENCE. CHICKEN 90° AFTER 4 HRS. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. PINEAPPLE. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SPROUTS @ 70°; CHICKEN @ 54°; SCALLOPS @ 52°; SHRIMP @ 51°. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. RAW FISH ON TOP OF PEAS. **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 - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. PROPER COOLING PROCEDURES, PROPER HAND WASHING REQUIREMENTS. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. CHICKEN. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. BUCKET AND STRAINER STORAGE. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Nonfood-grade power drill used in food. CARROTTS. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. WRAPPED IN PLASTIC AT ROOM TEMPERATURE; 90° AFTER 4 HOURS. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Torn packages/bags of food exposing the contents to contamination. BATTER. **Warning**
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11/20/2013 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Dish washing room. **Corrected On-Site**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Rice
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Utensils in poor condition. Plate crack
- Basic - Working containers of food removed from original container not identified by common name. Sugar, bread crumb in kitchen **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken in reach in cooler
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. in bar and restrooms
- Critical - Handwashing cleanser lacking at handwashing lavatory. in bar
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. in bar and restrooms
- Critical - Observed uncovered food in holding unit/dry storage area. hot sauce in reach in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates in kitchen
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. throughout
- Observed attached equipment soiled with accumulated grease. hood filters
- Observed build-up of grease on nonfood-contact surface. in oven
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dented cans of sweet corn Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafoods 46 degrees F
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauce in reach in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. To cover noodles Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Bleach Corrected On Site.
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (A) FOOD shall be offered for human consumption in a way that does not mislead or misinform the CONSUMER. (B) FOOD or color ADDITIVES, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of FOOD.
- Critical - A handwashing lavatory may not be used for purposes other than handwashing.
- Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.
- Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.
- EQUIPMENT and UTENSILS, Air-Drying Required. After cleaning and sanitizing, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in Paragraph (a) of 21 CFR 178.1010 Sanitizing solutions, before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. chicken over produce Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting salad/produce items back kitchen Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions new handwashing sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory new handwashing sink.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. dry storage room
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. K fire extinguisher
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12/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food offered in a way that misleads/misinforms the consumer.Crab meat imitation must state imitation crab meat if not real.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. reachin rear kitchen raw meat and veggies
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over produce reachin cooler
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. dishmachine area on shelving
- Observed gaskets/seals on cold holding unit in poor repair. reachin on cookline
- Observed cutting board grooved/pitted and no longer cleanable sand down then sanitize.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. All wood shelving should be resealed
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. food storage containers rear kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. rear kitchen shelving
- Observed build-up of dust nonfood-contact surface.milk crates used for storage
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. dishmachine room
- Critical. Hand sink missing in food preparation room or area. Main cookline. sink is not accessible due to cooler on line
- Critical. Handwash sink not accessible for employee use at all times. dishmachine room
- Critical. Handwash sink not accessible for employee use at all times. pot in sink
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6/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair baine marie south end of cooking line.
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelving in dry storage mustbe sealed/painted
- Critical. Observed soil buildup inside ice bin residue buildup top part of ice bin where soda is.
- Critical. Observed handwash sink used for purposes other than handwashing observed items in sink pots/pans etc. dishmachine room
- Critical. No handwashing sign provided at a handsink used by food employees rest room.
- Lights missing the proper shield, sleeve coatings or covers dry storage.
- Critical. Observed hood suppression system nozzles blocked by pan hanging over nozzles. For reporting purposes only. Corrected On Site.
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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