- Basic - Interior of microwave soiled with encrusted food debris. The following corrective action was taken placed a wet towel in the microwave for a minute then wiped it down clean **Corrected On-Site**
- Basic - walk-in freezer floor soiled.
- High Priority - Employee with infected sore/cut/burn/wound on hand or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. The employee had a single bandaged hand. Recommend using two gloves until such time as the wound has healed. The following corrective action was taken a second glove was used on the hand with the wound. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. A stool has been used a a food contact surface by the deep grooves in the seating section of the stool. Discontinue the use of the stool as a food contact surface.
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Placed on the cutting board at the reach in cooler **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date. The license expired on 4/1/14 the current renewal fee is 312.00 if paid before 5/1/14. On or after 5/1/14 the renewal fee will be 362.00
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 122 in warmer the warmer was off
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 61 in white bucket a the cook line
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food prep employee wiped face wit glove and failed to remove soiled gloves
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice bin on storage rack. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Crab cakes stored on floor in walk-in freezer.
- 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 - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Stored food not covered in reach-in cooler, okra and fish fillets. **Corrected On-Site**
- Intermediate - Equipment drain line draining into handwash sink. Ice machine drains into hand washing sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Bucket filled at hand washing sink. **Corrected On-Site**
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen **Corrected On-Site**
- Basic - In-use utensil stored in ice or ice water between uses. Tongs by the cook line
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. Right side wall by the stove
- Basic - Wall soiled with accumulated grease. Cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 56 in the reach in cooler in/at cook line
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.beef non commercially wrapped over garlic in the reach in cooler in/at cook line **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Most very cooking surface and the surrounding surfaces are all encrusted with grease, stove top, crock pot, prep tables, fryer, etc
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
- Intermediate - Interior of Reach in freezer soiled with accumulation of food residue
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Raw Beef in soup, provided form
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Crawfish in the walk in cooler
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/25/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see teemps 47 f degrees or higher. 10-08-12 bean sprouts and dead crabs
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tofu in the reach in cooler on the cookline
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. crawfish in the walk in cooler
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. live crab 71 f degrees left out on the prep line. 10-08-12 live crab 77 f degrees
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu 46, bean sprouts 54, egg batter 47 f degrees in the reach in cooler on the cookline. 10-8-12 bean sprouts 49 f degrees
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 53B-08-1 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. no proof of any employee training
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10/8/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand sink missing in food preparation room or area. Operator removed sink at the front counter by the ice machine
- Critical - Handwashing cleanser lacking at handwashing lavatory. by the three compartment sink Corrected On Site.
- No plan review submitted and renovations in progress. operator changed the front counter area removed the required, previously approved hand sink.
- 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. no proof of any employee training
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee multi-tasking handling all food raw and ready to eat, equipment etc all without washing hands to break the contamination cycle
- Observed floor area(s) covered with standing water. in the walk in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop 79 f degrees on a table adjacent to the rice warmer
- Critical - Observed pesticide-emitting strip present in food prep area. fly tape hanging in the kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. live crab 71 f degrees left out on the prep line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles 79 f degrees in a bucket by the cookline. corrective action ice added to bucket.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu 46, bean sprouts 54, egg batter 47 f degrees in the reach in cooler on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tofu in the reach in cooler on the cookline
- Critical - Observed raw animal food stored over ready-to-eat food. egg carton raw noncommercially wrapped over vegetables in the reach in cooler on the cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice 119 f degrees in warmer on the cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. crawfish in the walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see teemps 47 f degrees or higher
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10/5/2012 | Routine - Food | Warning Issued |
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