- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. **Corrected On-Site**
- Basic - Food storage containers not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Steamed rice at buffet. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. Dining room pantry. **Corrected On-Site**
- Basic - Walk-in cooler and freezer gasket torn/in disrepair.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Seasoning.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Change thermometer. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Server's station.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- 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. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage direct contact with food. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Rear kitchen area.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler. **Repeat Violation**
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9/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface. To cover ready to eat-TCS.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored in holding unit not covered. Reach in cooler.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Ripped/worn tin foil used as non food-contact shelf cover. Kitchen.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Water leaking from faucet/faucet handle. Kitchen.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Server's station.
- Basic - Wiping cloth sanitizing solution stored on the floor. Server's station.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Server's station.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler.
- 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 - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile not tightly closed together. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Rusty shelf under preparation table.
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen shelves. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. **Repeat Violation**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Reach in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler. **Repeat Violation**
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3/14/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers) Repeat Violation.
- Critical - Observed cloth used as a food-contact surface.(under cutting board) Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food stored on floor.(walk in freezer) Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- 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.(inside bulk food containers) Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.(storage area)
- Observed utensils stored in crevices between equipment.(knives at cook line) Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Repeat Violation.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface.(under cutting board)
- Critical - Observed encrusted material on can opener.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.(bamboo bowl to cool sushi)
- Critical - Observed food stored on floor.(walk in freezer and cooler)
- 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.(inside bulk food containers) Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in freezer)
- Observed leaking pipe at plumbing fixture.(utility sink by dish washing area)
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(kitchen)
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in freezer and cooler). Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Observed unlabeled spray bottle.(kitchen) Repeat Violation.
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in freezer and cooler)
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles) Repeat Violation.
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.(under cutting board) Repeat Violation.
- Observed employee with no hair restraint.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking.(sushi - rice) Food may not be served.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler and freezer) Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler)
- Critical - Observed unlabeled spray bottle.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.(no date)
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles) Repeat Violation.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
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