- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.Kitchen Workers.
- Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use. Food Prep Table, used for preparing Shrimp. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered.Floor **Corrected On-Site**
- Basic - Packaged food has no English labeling.Tubs with Flour, Rice and Corn Meal.
- Basic - Working containers of food removed from original container not identified by common name.Salad Dressings and Sauces.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Grease Build up.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean knives/utensils stored in crevices between equipment. Knives.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen Sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Stored food in RIC.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shells of oysters/clams/mussels/crabs shucked onsite used to serve food more than once.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Storage of tools on shelf above or with food.Electric Drill by Food Prep area.
- Basic - Stored food not covered in chest freezer.Pasta.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Several Plastic Bottles with in identified Sauces and Dressings not labelled.
- High Priority - Raw animal food stored over ready-to-eat food.Eggs in Reach in Cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. eggs in reach in cooler
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. WD40, Bug Spray, Spray Cleaner in the Food prep area.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Observed on cookline. Operator voluntarily discarded. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Observed male employee in kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed on cookline.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi bar.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw chicken over cooked chicken RIC across from stove top. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over RTE pesto.RIC TURBO air unit across from stove top. **Corrected On-Site**
- Intermediate - Accumulation of black/ substance on/around soda dispensing nozzles. **Corrected On-Site**
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. crevices between equipment.
- 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. Change of ownership, employees must receive training within 60 days.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed dispensing equipment that allows contamination, no handled cup or bowl inside a food container, salt. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over vegetables in a freezer.
- Critical - Observed uncovered food in holding unit/dry storage area. flour. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice. Corrected On Site. discarded. explained time control procedure. Time as public health control written procedures must be provided by the next inspection.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
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