- 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. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At the back bar and front bar.
- High Priority - Bottles stored in ice used for drinks. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. At the back positioned bar. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the back bar . **Corrected On-Site**
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Small flying insects in bar area. At the main bar.
- Intermediate - Employee used handwash sink as a dump sink.
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Flour container lid soiled. Mug storage cooler at side bar soiled inside.
- Basic - Clean utensils or equipment stored in dirty container.
- Basic - Food stored in dry storage area not covered. Breadcrumbs held over night at cookline. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Chicken, shrimp and oysters at reaching freezer at cookline.
- Basic - No handwashing sign provided at a hand sink used by food employees. A both bars.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish at prep sink. Water turned on. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At cookline cooler.
- Basic - Soil residue build-up on nonfood-contact surface. Clean Utensils stored in dirty container. Top of dishmachine soiled.
- Basic - Soiled reach-in cooler gaskets. At cookline cooler.
- Basic - Stored food not covered at walkin cooler. Cut potatoes.
- Basic - Working containers of food removed from original container not identified by common name. Breadcrumbs container. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Duck at 48? F cooked yesterday. Voluntarily discarded. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Use of cut up bottle to store mayo/ketchup mix at walkin cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish and scallops over spinach dip at walkin cooler.
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical cleaning bottle next to clean plates in bar area.
- 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 - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Dicer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main Bar.
- Intermediate - No soap provided at handwash sink. Main bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs, Canadian bacon and stuffed clams at walkin cooler.
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4/30/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name. Bread crumbs container in prep area next to managers office.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Side bar cooler used to store chilled mugs.
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
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12/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand sink missing in food preparation room or area. no accessible handwash sink at cookline and in grill area in dining room. This violation must be corrected by : 11/27/12.
- Critical - No handwashing sign provided at a handsink used by food employees. by dishwashing area .
- No plan review submitted and renovations in progress. Based on plans on DBPR file and reconfiguration of cookline,as per manager ,establishment must submit plans for approval to our centralized plan review office in Tallahasee. This violation must be corrected by : 11/27/12.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dirty tray in dishwashing area shelving .
- Observed clean utensils/equipment stored in dirty tray.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. broken food storage container lids .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at cheese container in walk in cooler .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. TRUE FREEZER at cookline .
- Observed reach in cooler gasket torn/in disrepair. COLD TECH cooler in prep area .
- Critical - Observed unlabeled spray bottle.
- Critical - Working containers of food removed from original container not identified by common name. flour container .
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9/27/2012 | Routine - Food | Warning Issued |
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