- Basic - Food stored on floor. Back prep area and in storage second floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - Unnecessary items on the premise.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Back prep area
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11/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots. Utensils not properly storaged.
- Basic - Dead roaches on premises. One in kitchen (back door) and one in seating area.
- 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. Employee drinking coffee, no lid.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinking at front prep area.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door.
- Basic - Food stored on floor. Back prep area and in storage second floor.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - Missing drain plug at dumpster.
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Unnecessary items on the premise.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- 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. Employee touched bread at front prep area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over cooked cut potatoes.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Food discarded( sauce) dated 8/30/14
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. Back prep area.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Back prep area
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09/09/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. For rice, drawers, cooking area
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Oil in prep area **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice. By bar
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Seafood
- Basic - Soiled dry wiping cloth in use. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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. Omelets
- High Priority - Employee with infected sore/cut/burn/wound on exposed portion of the arm without an impermeable cover on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Sent home. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by 2 live roaches found. By the dishwashing area.
- High Priority - Vacuum breaker missing at hose bibb. Outside
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash 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 - 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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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer and dry storage area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Ice scoop stored on top of dirty ice machine between uses. Back **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Soiled dry wiping cloth in use.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter individual containers left outside. Ice added. **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
- 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.
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Handbag over preparation area (as you enter kitchen).
- Basic - Employee with no hair restraint while engaging in food preparation. Head cook (chef).
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Salmon thawing at room temperature.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Shelves by preparation area. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Container of butter (clarified) at 71f degrees.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - In-use utensil stored in unclean water below 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Plant food cooked at cook line. (62f degrees).
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs 82f degrees.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Handwash sink not accessible for employee use at all times. By dishwasher area blocked by mop cart and trash can.
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. POTS AND PANS (SMALLER SIZE).
- Critical - Hand wash sink lacking proper hand drying provisions. BAR AREA.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AREA.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Observed food-contact surfaces (POTS AND PANS SHELVES) encrusted with soil deposits and water.
- Critical - Observed handwash sink used for purposes other than handwashing. BAR HANDWASH SINK . USED TO CHILL BEERS ON ICE. Corrected On Site.
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. BAR AREA.
- 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. This violation must be corrected by : 06/03/2012.
- 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. This violation must be corrected by : 06/03/2012.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. KITCHEN PREPARATION AREAS.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS IN IT (SALAD PREPARATION AREAS).
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BLACK BEANS PUREE (65F DEGREES) Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS FLAT OVER READY TO EAT SAUCE AT WALK IN COOLER.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SAUSAGES (87F DEGREES) AND READY TO EAT FOODS (85F DEGREES) HELD BY COOK LINE.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 67F DEGREES.
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4/3/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. POTS / PANS not inverted (UPSIDE DOWN).
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm.
- Critical - Equipment food-contact surfaces and utensils not sanitized. MACHINE TESTED FOR SANITIZING OR TEMPERATURE (120F DEGREES) NONE OF THE ACCEPTED METHODS.
- Critical - Handwash sink not accessible for employee use at all times. IN KITCHEN AREA BLOCKED BY MOP CART.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. PREPARATION PERSON WEARING ONLY ONE GLOVED.
- 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. DISHWASHING AREA.
- Observed employee with no beard guard/restraint. COOK PERSON.
- Observed employee with no hair restraint. COOK LINE EMPLOYEES. Corrected On Site.
- Critical - Observed food stored on floor. DICED POTATOES IN CONTAINER ON FLOOR OF WALK IN COOLER.
- Observed hole in wall. MEN RESTROOM .
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. BAR AREA.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AREA.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. BAR AREA.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OVER SLICER MACHINE.
- Critical - Observed employee improperly washing hands. NOT SUPPLIES (BAR AREA).
- Critical - Observed food stored on floor. ONION BAG. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. ICE BUCKET INSIDE. Corrected On Site.
- Waste line missing at soda gun holster. OVER ICE BIN (BAR).
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over cooked food. FISH OVER CHOCOLATE ICE CREAM (REACH IN FREEZER).
- Critical. Hand wash sink lacking proper hand drying provisions. BAR AREA. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. NO ORIGINALS TO OBSERVED. COPIES ARE NOT ALLOWED.
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9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth. CARROTS & STRAWBERRY Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Observed dispensing equipment that allows contamination.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed encrusted material on can opener.
- Critical. Observed handwash sink used for purposes other than handwashing.
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5/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Observed food being cooled by nonapproved method. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed food stored on floor.
- Observed in-use utensil stored in unclean water below 135 degrees Fahrenheit.
- Critical. Observed food employee handling support animal then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- 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.
- 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.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Hand wash sink lacking proper hand drying provisions. bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar
- Critical. Observed dead roaches on premises. 13 dead roaches by handsink in prep area
- Critical. Observed dead roaches on premises. 10 dead roaches by produce storage
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10/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/24/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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