- No Violations Were Observed
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10/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed plate in flour underneath the microwave. **Corrected On-Site** **Warning**
- 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. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Observed cell phone over the prep area. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Corrected On-Site** **Warning**
- Basic - Soda gun holster with accumulated slime/debris. Observed soda gun holster in front of the bar. **Corrected On-Site** **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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08/29/2014 | Routine - Food | Warning Issued |
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - In-use tongs stored on oven door handle. Observed tongs on oven handle in kitchen area, corrective action had com wash the tongs and store in hot water in 135°.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed raw lobster in standing water in the sink. Educated that all thawing must be with running water . **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed dish washer touch dirty and then touch clean without washing hands. Corrective action had dishwasher wash hands in between washing clean and dirty.
- Intermediate - Soda gun soiled.
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Observed Alfredo sauce on floor in kitchen area, moved sauce to walk in cooler .
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Observed moldy ceiling in walk in number 3, corrective action had food moved to walk in number 1.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce in walk in number 2 at 51F°, ambient temperature of 48°F, corrective action had lettuce moved to walkin number 1.
- High Priority - Raw animal food stored over cooked food. Observed raw lobster over cooked lobster in reach in cooler . **Repeat Violation**
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed chemical bottle with wrong label for windex.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed Alfredo sauce on floor outside walkin, corrective action moved into walk in number 1.
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/7/2013 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese at 46F, bleu cheese at 47F and cut lettuce at 53F in salad station reach in cooler with ambient air temp at 41F. Observed raw scallops at 62F and crab meat at 52F in reach in cooler with ambient air temp at 62F **Warning** raw scallops 51F, chopped lettuce 62F, tuna salad 35F, raw fish 50F, Observed raw scallops at 46?F, raw shrimp at 49?F crab salad at 50?F, raw fish at 50?F
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed reach in cooler across from steamer/fryer with ambient air temp at 62F **Repeat Violation** **Warning** 53F Observed reach in cooler at 50?F
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1/4/2013 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese at 46F, bleu cheese at 47F and cut lettuce at 53F in salad station reach in cooler with ambient air temp at 41F. Observed raw scallops at 62F and crab meat at 52F in reach in cooler with ambient air temp at 62F **Warning** raw scallops 51?F, chopped lettuce 62?F, tuna salad 35?F, raw fish 50?F,
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed reach in cooler across from steamer/fryer with ambient air temp at 62F **Repeat Violation** **Warning** 53?F
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1/3/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - No handwashing sign provided at a hand sink used by food employees. Behind the bar **Warning**
- Basic - Soda gun holster with accumulated slime/debris. Behind the bar **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth used to wipe food contact surfaces not stored in sanitizer between use **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Obserev cut lettuce at 0?F in walk in cooler **Warning**
- High Priority - Dented/rusted cans present. Observed cans dented along the seam not segregated in dry storage. See stop sale **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observe employee put on gloves and directly begin food prep without washing hands **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese at 46?F, bleu cheese at 47?F and cut lettuce at 53?F in salad station reach in cooler with ambient air temp at 41?F. Observed raw scallops at 62?F and crab meat at 52?F in reach in cooler with ambient air temp at 62?F **Warning**
- High Priority - Raw animal food stored over cooked food. Observed raw lobster stored above cooked lobster **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw oysters stored above squash **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw beef then directly handle pepper and salt bottles without removing gloves and washing hands **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed reach in cooler across from steamer/fryer with ambient air temp at 62?F **Repeat Violation** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Observed ice and lemon in hand sink behind the bar **Warning**
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1/2/2013 | Routine - Food | Warning Issued |
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves then begin food prep without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing. observed shrimp thawing in hand sink off cookline
- Observed soda gun holster with accumulated slime/debris. behind the bar
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed soups, sauces and tuna salad in walkin cooler and reachin cooler not dated.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. obsereved reachin cooler across from walk in cooler with ambient air temperature at 46 degrees f. This violation must be corrected by : 04-10-2012 .
- Critical - No handwashing sign provided at a handsink used by food employees. no hand wash sign in restrooms.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. obsereved employee handle lettuce, onion, tomatoes for burger and lemon barehanded This violation must be corrected by : 04 10 2012 .
- Observed build-up of mold-like substance on surface of nonfood-contact surface wall near dishmachine.
- Critical - Observed dented/rusted cans. obsereved dented cans not segregated in dry storage
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. obsereved employee handle dirty dishwares then directly handle clean dishwares without washing hands. also obsereved employee remove soiled gloves then directly put on a new pair of gloves without washing hands.
- Critical - Observed food stored on floor. obsereved buckets of crab stored on the floor of the walk in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. obsereved cup with no handle being used as an ice scoop behind the bar.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. obsereved scoop at wait station sitting in standing water.
- Critical - Observed interior of microwave soiled. microwave above dry storage across from fryer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. obsereved bleu cheese at 46 degrees f and parmesian cheese at 45 degrees f in reachin cooler across from walk in cooler. ambient air temperature at 46 degrees f.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. obsereved raw chicken stored above raw crab in walk in cooler.
- Critical - Observed roach activity as evidenced by live roaches found obsereved 2 live roaches, 2 dead roaches and roach droppings. This violation must be corrected by : 04-10-2012 .
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. obsereved chlorine sanitizer solution in bucket off cookline at above 200ppm.
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4/9/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 46F, back cook line.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed salad reach in cooler with ambient temperature of 65F, by dishmachine. (butter and grape tomatoes at 65F)
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed soup in plastic container at 47F, walk in cooler. Stop sale issued
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching lettuce and arranging assembled burgers in plate with bare hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee picking up bacon from floor with gloves on and then using same gloves to take burger buns from bag.
- Critical - Observed encrusted, soiled material on slicer. Observed yellow encrusted material behind blade and blade guard, also behind blade shield.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed butter and grape tomatoes at 65F, reach in cooler by dishmachine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw scallops, lobster, shrimps, crabcake mix at 49F, reach in cooler back cook line.
- Critical - Observed raw animal food stored over cooked food. Observed raw beef over cooked lobsters, walk in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed mash potatoes, mushrooms and saute onions at 89F, steam well by cook line. Corrected On Site. Items voluntarily discarded.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/10/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed seafood stock at 47F, crab bisque at 44F and Potato salad at 44F, walk in cooler.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching bread with bare hands. Corrected On Site. Employee wearing gloves.
- Critical - Observed dead roaches on premises. Observed on dead roach on floor in front of glass door reach in cooler, by double doors to dining area. Also observed 5 dead roaches on floor under handsink, between dishmachine area and salad unit. Observed 7 more dead roaches on floor in front of grill, cook line.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw steaks in same shelf with cheese slices, front cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed calamari at 53F, wings (2 bags) at 51F, sea bass at 49F, chili at 51F, escargot at 46F, all items in tall reach in cooler between hose and mixer.
- Critical - Observed roach activity as evidenced by live 3 roaches found on floor around floor drain, between can rack and hose.
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4/1/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Violation: 08A-28-1 Observed food stored on floor. walkin
- Violation: 14-33-1 Observed equipment in poor repair. handle missing ric prep area
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. upright not currently affecting ambient temp no food in unit
- Violation: 19-06-1 Wash solution not clean. Corrected On Site.
- Violation: 33-16-1 Observed open dumpster lid. Corrected On Site. open again
- Violation: 36-11-1 Floors not maintained smooth and durable. around drain
- Critical. Violation: 41A-10-1 Observed toxic item improperly stored. propane still over food prep
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12/23/2010 | Routine - Food | Call Back - Complied |
- Violation: 36-11-1 Floors not maintained smooth and durable. around drain
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11/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Violation: 08A-28-1 Observed food stored on floor. walkin
- Violation: 14-33-1 Observed equipment in poor repair. handle missing ric prep area
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. upright not currently affecting ambient temp no food in unit
- Violation: 19-06-1 Wash solution not clean. Corrected On Site.
- Violation: 33-16-1 Observed open dumpster lid. Corrected On Site. open again
- Violation: 36-11-1 Floors not maintained smooth and durable. around drain
- Critical. Violation: 41A-10-1 Observed toxic item improperly stored. propane still over food prep
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9/23/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). grilled onions pan cookline
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. scallops 46
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored on floor. walkin
- Critical. Observed uncovered food in holding unit/dry storage area. shrimp walkin
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bar garnishes Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed equipment in poor repair. handle missing ric prep area
- Observed gaskets/seals on cold holding unit in poor repair. upright not currently affecting ambient temp
- Wash solution not clean. Corrected On Site.
- Critical. Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods.
- Observed open dumpster lid. Corrected On Site.
- Floors not maintained smooth and durable. around drain
- Observed grease accumulated on kitchen floor.
- Critical. Observed toxic item improperly stored. propane
- Critical. Observed incorrect information on Hotel and Restaurant license. seats
- Critical. Employees not informed of acceptable sanitary practices. not washing hands prior to applying gloves
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9/21/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. bulk white powder by 3sink , large plastic container with blue lid.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site. sour cream and cheese moved to another cooler.
- Critical. No conspicuously located thermometer in holding unit. reach in cooler closest to dishmachine.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. breading mixture next to handsink within splash zone.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over noodles in back prep area by stove. beef over fish pull drawr cooler cookline.
- Critical. Observed food stored on floor. sweet potatoes, chicken, cake, walk in freezer.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwashes between glove changes.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm.
- Critical. Handwash sink not accessible for employee use at all times. handsink by 3sink blocked by waste basket.
- Critical. Observed handwash sink used for purposes other than handwashing. food debris in handsink in back prep by stove.
- Critical. Handwashing cleanser lacking at handwashing lavatory. handsink by 3sink.
- Critical. Observed unlabeled spray bottle. cookline yellow substance.
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4/20/2010 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed in standing water. shrimp
- Critical. Observed food stored on floor. wic Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. ric not currently affecting temps
- Observed nonfood-contact equipment in poor repair no handle deli prep
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. Observed handwash sink used for purposes other than handwashing. thawing
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Observed food debris accumulated on kitchen floor.
- Critical. Observed incorrect information on Hotel and Restaurant license. 180 seats addl on outside deck
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12/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/4/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 3/2/2009 | Routine - Food | Warning Issued |
| No report available. | 7/23/2008 | Routine - Food | Call Back - Complied |
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