- Basic - In-use knife/knives stored in crack between equipment and wall. At prep station by office **Corrected On-Site** **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed cooking equipment stored n hand wash by DM **Corrected On-Site**
- Intermediate - No soap provided at handwash sink by DM **Corrected On-Site** **Repeat Violation**
- Intermediate - Water filter not marked with installation date according to manufacturer's instructions. **Repeat Violation**
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop stored with handle in contact with ice in ice bin. At bar
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At sandwich station **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over oranges in WIC
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Demi sauce in WIC AT 2:20 115° F at 2:50 105° F corrective action taken chill stick used
- Intermediate - No soap provided at handwash sink. At handwash by DM
- Intermediate - Water filter not date marked with date to be changed according to manufacturer's instructions. By ice machine
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/15/2013 | Complaint Full | Call Back - Complied |
- Critical - Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. 278 seats licensed for 200. Upon callback 11/14/12, Seating Change Evaluation form in progress. Fire authority has granted occupancy up to 411. Operator awaiting signature from wastewater authority.
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11/14/2012 | Complaint Full | Call Back - Extension given, pending |
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar
- Critical - Observed incorrect information on Hotel and Restaurant license. 278 seats licensed for 200
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Adding seats on new deck. Must get approvals from local authorities and submit Plan Review app for new deck. Seating Change Request form given today. This violation must be corrected by : 11/12/12.
- No plan review submitted and renovations in progress. Building new deck which will have chairs/tables. Must submit Plan Review application. App given today. This violation must be corrected by : 11/12/12.
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9/10/2012 | Complaint Full | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Next to 2compartment sink. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Dishmachine handwash sink holding equipment. Bar handwash sink holding equipment. Corrected On Site. Repeat Violation.
- Critical - Observed employee eating in a food preparation or other restricted area. Also drinking from open container. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher. Must wash between loading dirty and unloading clean dishes. Corrected On Site.
- Observed utensils stored in crevices between equipment. Repeat Violation. Corrected On Site.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler closest to screen door at 52F ambient on coldest setting. Corrected On Site. See corrective action in violation 3.
- Critical - Hot water not provided/shut off at employee hand wash sink. Next to 2 compartment sink.
- Critical - No handwashing sign provided at a handsink used by food employees. Next to 2 compartment sink. No signs at bar or rawbar handsinks.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Cooked shrimp cooling in deep pan. Corrected On Site. Spread onto sheet pan for quick cool.
- Critical - Observed handwash sink used for purposes other than handwashing. Holding containers at warewashing handwash sink. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Raw bar. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in reachin cooler closest to screen door being switched out btw lunch and dinner service. Several items from lunch service over 41F. Corrected On Site. Items being stocked for dinner put on ice. Sausage, crawfish voluntarily discarded.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. White bins.
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Consumer advisory not in menu. COS Advisory provided (oyster)
- Critical - Consumer advisory not in menu. COS Advisory provided (undercooked animal products)
- Critical - Observed dishmachine handsink blocked with plastic containers.
- Critical - Observed employee washing hands in the 3-comp sink
- Critical - Observed soap, paper towels, hand washing sign missing @ raw bar handsink area and service station
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed equipment in poor repair. Insulation torn from reach in cooler lid in pantry station.
- Observed hole in wall. Tank hot water heater was removed-replaced with instant hot water heater.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef stored over raw salmon in pull drawer coolers on cookline.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/7/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher wearing gloves and handling dirty dishes and then clean dishes. Gloves not required but a hand wash is.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands before putting on gloves. On 1/4 callback, violation is time extended because no cooking observed.
- 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. This violation must be corrected by : 03/04/2011.
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1/4/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream at 56 F and crab mix at 48 F at reach in cooler across from stove on cookline. Corrected On Site. Food was discarded.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shrimp at 47 F and cheese at 47 F in reach in cooler across from fryers and double oven on cookline. Corrected On Site. Food was discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler across from stove on cookline at 56 F and reach in cooler across from fryers and double oven at 49 F. Small portions of food were iced down for service-repair company was called. This violation must be corrected by : 01/04/2011.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher wearing gloves and handling dirty dishes and then clean dishes. Gloves not required but a hand wash is.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands before putting on gloves.
- Critical. Handwash sink not accessible for employee use at all times. Hand sink in warewashing area blocked with pans, wipecloths, and latex gloves.
- Observed personal care item stored with food. Employee cell phone stored on top of clean dishes.
- Critical. Observed unlabeled spray bottle. Hanging on rack by ice machine.
- 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. This violation must be corrected by : 03/04/2011.
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1/3/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee washed hands in 3sink. Repeat Violation.
- Critical. Violation: 12A-18-1 Observed employee dry hands on clothes/apron after washing. wipe cloth used to dry hands. Repeat Violation.
- Critical. Violation: 12A-19-1 Observed empolyee wash hands with no hot water. Repeat Violation.
- Critical. Violation: 12A-20-1 Observed employee wash hands with no soap. Repeat Violation.
- Violation: 26-02-1 Observed reuse of single-service articles. oyster shells reused as dish to serve fryed oysters on.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. observed employee washing vegetables in handsink by water heater. Repeat Violation.
- Critical. Violation: 41A-02-1 Observed toxic item stored by food. stainless steel cleaner stored with clean utensils and food on top shelf above kitchen cookline.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. chef robert turley, GM ed wagner. On 3/4 callback, CFM available for Robert Turley.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. james knapp.
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3/4/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. black beans at 47 F, blue cheese at 47 F at pantry station reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp gravey at 47F, mashed potatoes at 46F, liquid eggs at 46F at reach in cooler on cookline across from stove.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pantry station reach in cooler at an ambient temperature of 45 F. This violation must be corrected by : 03/04/2010.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler on cookline across from stove at an ambient temperature of 46F. This violation must be corrected by : 03/04/2010.
- Critical. Observed potentially hazardous food thawed in an improper manner. raw shrimp being thawed at room temperature in bucket on prepsink drainboard. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw pork over sauces, and raw beef over bread in reach in cooler closest to icemachine.
- Critical. Observed raw animal food stored over ready-to-eat food. raw scallops stored over seafood salad in reach in cooler across from icemachine.
- Critical. Observed raw animal food stored over ready-to-eat food. raw bacon stored with ready to eat ham and turkey in walk in cooler on speed rack.
- Critical. Observed raw animal food stored over cooked food. raw beef stored over cooked lamb shanks in reach in cooler next to icemachine.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee handling bread and cooked fish on cookline. This violation must be corrected by : 03/04/2010.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. at expo station handling lettuce and tomato. This violation must be corrected by : 03/04/2010.
- Observed in-use utensil stored in standing water with sanitizer on top of cookline. Repeat Violation.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee washed hands in 3sink. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee did not wash hands before putting on gloves. Repeat Violation.
- Critical. Observed employee dry hands on clothes/apron after washing. wipe cloth used to dry hands. Repeat Violation.
- Critical. Observed empolyee wash hands with no hot water. Repeat Violation.
- Critical. Observed employee wash hands with no soap. Repeat Violation.
- Critical. Observed employee eating while preparing food. employee eating on kitchen cookline. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on kitchen cookline. all drinks must have lids and straws. Repeat Violation.
- Observed reuse of single-service articles. oyster shells reused as dish to serve fryed oysters on.
- Critical. Observed handwash sink used for purposes other than handwashing. observed employee washing vegetables in handsink by water heater. Repeat Violation.
- Critical. Observed toxic item stored by food. stainless steel cleaner stored with clean utensils and food on top shelf above kitchen cookline.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. in bucket used to store utensils quaternary ammonium at 400 ppm.
- Critical. Manager lacking proof of Food Manager Certification. chef robert turley, GM ed wagner.
- Critical. No Certified Food Manager for establishment.
- Critical. Observed expired Food Manager Certification. james knapp.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
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3/3/2010 | Routine - Food | Administrative complaint recommended |
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of cove molding in warewashing area.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Employee restroom and service station.
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2/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. Bulliten provided.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula and spoon in metal container of water next to steam well on cookline.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on cookline. All drinks must have lids and straws.
- Observed build-up of grease on kitchen floor under cookline equipment.
- Observed build-up of mold-like substance on surface of cove molding in warewashing area.
- Critical. Handwash sink not accessible for employee use at all times. Hand wash sink in warewashing area blocked by funnel in sink.
- Critical. No handwashing sign provided at a handsink used by food employees. Employee restroom and service station.
- Critical. License expired within 30 days after expiration date. Can renew online at www.myfloridalicense.com/dbpr/hr or call 850-487-1395.
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12/14/2009 | Routine - Food | Warning Issued |
- Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher. On 07/08/09 callback, no dishwasher is on duty. Time extended until next unannounced inspection.
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7/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/11/2009 | Routine - Food | Warning Issued |
| No report available. | 1/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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