- Basic - Attached equipment soiled with accumulated grease.
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee preparing food in wait station of dining area-no hand washing sink accessible.
- Basic - Equipment in poor repair. Reach in cooler
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor not cleaned when the least amount of food is exposed.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored on floor. At walk in cooler.
- Basic - Hole in ceiling.
- Basic - Hole in wall.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish.
- Basic - Soil residue build-up on nonfood-contact surface. At Dish Washing machine.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Utensils in poor condition.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Observed Cooked fish mixture at from 49 to 46 at kitchen. Employee transfer product for rapid cooling at WIC.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish mixtures from 49° to 46° employee transfer product for rapid cooling at WIC.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shrimp over French fries
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Buildup of soiled material on racks in the reach-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 marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink missing in food preparation room or area. By fish market
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Front counter hand washing sink
- Intermediate - Slicer blade soiled with old food debris.
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10/20/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food not properly separated from ready-to-eat food. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored on floor.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. **Corrected On-Site**
- 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 - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working container of food not labeled in English.
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- 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.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - 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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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed clean equipment stored on floor.
- Critical - Observed food stored on floor.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Observed unlabeled spray bottle.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
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12/12/2012 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.large spoons on tables
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - No handwashing sign provided at a handsink used by food employees.bathroom
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.2 boxes of avacados
- Observed ice scoop with handle in contact with ice.front
- Observed insect control device installed over food preparation area.near ice machine
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.lite covers
- Critical - Observed uncovered food in holding unit/dry storage area.walkin
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/30/2012 | 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. COOKED PORK
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER CUT VEGETABLES AND CHEESE
- Critical - Violation: 08A-28-1 Observed food stored on floor. Corrected On Site. Repeat Violation.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. Corrected On Site.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair DOOR IN WALK IN COOLER
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. WALK IN COOLER BY WAREWASHING AA
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.FRONT COUNTER HANDSINK Corrected On Site.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. BACK DOOR HAS A GAP UNDERNEATH DOOR
- Violation: 36-12-1 Floors not constructed easily cleanable. BY BACK DOOR
- Violation: 37-01-1 Ceiling tile missing. BY COOK LINE, WATER HEATER LOCATION, AND STEAM TABLE
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. KITCHEN AREAS
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. KITCHEN AREAS
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7/10/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling not smooth and easily cleanable. KITCHEN AREAS
- Ceiling tile missing. BY COOK LINE, WATER HEATER LOCATION, AND STEAM TABLE
- Critical - Covered waste receptacle not provided in women's bathroom. EMPLOYEE BATHROOM
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 PPM Repeat Violation.
- Floors not constructed easily cleanable. BY BACK DOOR
- Floors not maintained smooth and durable. INSIDE WALKIN FREEZER AND SOME AREAS OF THE KITCHEN
- Critical - Hand wash sink lacking proper hand drying provisions.FRONT COUNTER HANDSINK Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. FRONT COUNTER HAND SINK Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No conspicuously located thermometer in holding unit. WHITE REACH IN COOLER
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. TOP OF MACHINE AND RACKS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES BY WAREWASHING AREA
- Critical - Observed buildup of slime in the interior of ice machine. FRONT COUNTER
- Observed clean equipment stored on floor. POTS Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. KITCHEN AREAS
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed food debris accumulated on kitchen floor. KITCHEN AREAS UNDERNEATH EQUIPMENT AND FLOOR MATS
- Critical - Observed food stored on floor. Corrected On Site. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. WALK IN COOLER BY WAREWASHING AA
- Observed grease accumulated under cooking equipment. BEHIND COOK LINE
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed nonfood-contact equipment in poor repair DOOR IN WALK IN COOLER
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HAM
- Critical - Observed raw animal food stored over ready-to-eat food. RAW LOBSTER OVER POTATOES
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER CUT VEGETABLES AND CHEESE
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. SPOONS
- Critical - Observed unlabeled spray bottle.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. BACK DOOR HAS A GAP UNDERNEATH DOOR
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED PORK
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Vacuum breaker mising at hose bibb. MOP SINK
- Critical - Water pressure lacking at fixtures that require the use of water. HOT WATER IN MOP SINK
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
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5/7/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.inside walkin door
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.soup
- Critical - Observed food stored on floor.walkin
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.strainer
- Observed ice scoop with handle in contact with ice.
- Critical - Observed live flies in kitchen.around slicer
- Critical - Observed raw shucked shellfish without proper label.
- Critical - Observed roach activity as evidenced by live roaches found 1 live roach above ice machine
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Observed utensils stored in crevices between equipment.knife under cutting board
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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11/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on kitchen floor.
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.whole red peppers
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No tag on fresh shellfish.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.conch fritters
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.small walkin
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed food stored on floor.walkin
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.ice scoop on top of machine
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.fritters
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment.knifes
- Observed food debris accumulated on kitchen floor.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.hoods
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs and milk mix for breading
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.fixing cooked whole fish on the plate with bare hands Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.tongues hanging on garbage can
- Observed ice scoop with handle in contact with ice.
- 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 employee with no hair restraint. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves around
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service items stored on floor.storage
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable.grout missing in someareas
- Observed food debris accumulated on kitchen floor.
- Observed ceiling soiled with accumulated dust.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Critical. Hood suppression system tag not provided . For reporting purposes only.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- 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. ProEXPIRED
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11/19/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/10/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/8/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/18/2008 | Routine - Food | Call Back - Complied |
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