- No Violations Were Observed
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6/10/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Accumulation of debris in three-compartment sink. **Admin Complaint** **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. In kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Equipment in poor repair. Reach in cooler with clear door in kitchen. **Admin Complaint** **Repeat Violation**
- Basic - Food being prepared outside. Portioning snapper.
- Basic - Food stored outside. Chest freezer with on overhead protection chest Freezer.
- Basic - In-use tongs stored on oven door handle. **Admin Complaint** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. Kitchen.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room/office
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. All **Admin Complaint** **Repeat Violation**
- Basic - No container installed for catching grease from hood drip tray. **Admin Complaint** **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - No hot running water at mop sink.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Plumbing system in disrepair. Handwash sink at front counter/bar area
- Basic - Soiled reach-in cooler gaskets.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Knife sharpener machine on top of bags of beans.
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. **Admin Complaint**
- High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. 105°F **Corrected On-Site**
- High Priority - Employee washed hands with cold water.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch served raw. **Admin Complaint** **Repeat Violation**
- High Priority - Operator unable to provide documentation for source of fish. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *conch fritter batter 52°F, *potato salad 73°F **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. *Salmon batter 50°F, *conch fritter batter 52°F, *macaroni and cheese 58°F, prepared the day before.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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 - Hot water not provided/shut off at employee handwash sink. All. **Admin Complaint** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No hot running water at three-compartment sink. **Admin Complaint** **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.
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4/18/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Unnecessary items on the premise.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch salad.
- 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 - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No hot running water at three-compartment sink.
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12/9/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. See through Reach in cooler.
- Basic - Food stored in holding unit not covered. Reach in freezer.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Unnecessary items on the premise.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch salad
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Conch salad 57°F, potatoe salad 54°F, raw grouper 50°F, macaroni and cheese 54°F. Corrective action taken moved food to nearby reach in cooler. Ambient temperature at room temperature.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw conch over veges.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No hot running water at three-compartment sink.
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Marked exit/path to marked exit blocked. For reporting purposes only.
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9/23/2013 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Nonfood-grade bags used in direct contact with food. Used to cover cooked rice **Corrected On-Site**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. BIG 5 **Corrected On-Site**
- Intermediate - No handwash sink for employees. Kitchen.
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1/23/2013 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand sink missing in food preparation room or area.
- Observed cutting board grooved/pitted and no longer cleanable.
- 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.
- 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.
- 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.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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 buildup of slime on soda dispensing nozzles. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed wall soiled with accumulated food debris. walls at the hand wash sink
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. kitchen
- Critical - Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
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2/6/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. mens
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- 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. kitchen
- 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. Pro
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed interior of microwave soiled. all
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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11/30/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 53B-08-1 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. Pro
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7/26/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification.
- Critical - Violation: 53B-08-1 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. Pro
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6/6/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. Pro
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. 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 interior of microwave soiled. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- 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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5/23/2011 | Routine - Food | Warning Issued |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed packaged food not labeled as specified by law.
- 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 food that is not ready-to-eat.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils used to serve food
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Food-contact surface not smooth and easily cleanable.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Observed insect control device installed over food preparation area.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed toxic item stored in food preparation area. bleach bottles
- Observed unnecessary items on the premise.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- Critical. Observed expired Food Manager Certification.
- 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. Pro
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12/6/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
- Critical. Violation: 53B-08-1 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. Pro
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8/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Observed single-service articles stored without protection from contamination.
- No mop/service sink installed/available at establishment.
- Plumbing system in disrepair.hand sink in bar area
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed wall in disrepair.next to dish machine
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Observed expired Food Manager Certification.
- 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. Pro
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6/17/2010 | Complaint Full | Warning Issued |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Observed hole in ceiling. kitchen
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- 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.
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. 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. Pro
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10/2/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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