- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/10/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. From salad preparation area. By dining room. Employee using 3 compartment sink. Its in back order.
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5/8/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Bucket with utensils in used placed on the floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Stored food not covered in walk-in cooler. Cooked potatoes. **Corrected On-Site**
- 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. Cook touching bared handed cooked potatoes.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic and oil by cook line 82°f.
- High Priority - Roach activity present as evidenced by two live roaches found in wall over food preparation area.
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar area.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. From salad preparation area. By dining room. Employee using 3 compartment sink.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For butter, fresh garlic in oil , shallots chopped. Kept by cook line.
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5/7/2014 | Routine - Food | Warning Issued |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils in use bucket place on the floor by cook line. **Warning**
- Basic - Ice scoop handle in contact with ice. ** Repeated violation during Call Back Inspection .
- Basic - In-use tongs stored on oven door handle. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** not in chronological order at moment of Inspection .
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning** manager on duty no certified for food handling.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For butter , garlic (fresh) and oil, shallots and oil. Kept at room temperature. 67°f. By cook line preparation table. Time marking (start and discard of process). **Warning**
- 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. **Warning** person in charge unable to show proof of employee training for food handling.
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5/7/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils in use bucket place on the floor by cook line. **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 beverage container on a food preparation table or over/next to clean equipment/utensils. Pizza preparation area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen staff. **Corrected On-Site** **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tuna 51°f. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Carpaccio / Tartare (tuna). **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Tuna (used at salad) 51°f. **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 - Employee rinsed utensil in handwash sink. Pizza area. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Salad preparation area (hand washing sink its a 3 Compartment sink . **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Mop inside sink. Pizza area. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tiramisu (desserts) . **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For butter , garlic (fresh) and oil, shallots and oil. Kept at room temperature. 67°f. By cook line preparation table. Time marking (start and discard of process). **Warning**
- 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. **Warning**
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3/7/2014 | Routine - Food | Warning Issued |
- Basic - Clams/mussels/oysters removed from original container for long-term storage. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only observed one employee training card of about 20 plus employees. **Warning**
- 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. **Warning** during Call back Inspections no training provided to any. Cited with 53B-1.
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12/5/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Fish tray. **Warning**
- Basic - Clams/mussels/oysters removed from original container for long-term storage. **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 beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Food not stored at least 6 inches off of the floor. **Warning**
- Basic - Large clean pots and pans not stored inverted or in a protected manner. At dishwasher area. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.bar area. **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) Fish thawed in standing water at preparation. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Steaks by cook line. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm when tested (chlorine). **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Main kitchen **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna Tatare (offered on menu) invoices not indicating process. Sysco provided letter. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Fish over cooked potatoes at cooling cart. **Warning**
- 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. **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 - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Bar area employees using a 3 compartment sink. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Bar area. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Pizza area . Hand mop in it. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No handwash sink for employees. Bar area . **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only observed one employee training card of about 20 plus employees. **Warning**
- Intermediate - No soap provided at handwash sink. Bar area. **Warning**
- 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. **Warning**
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10/4/2013 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Back storage area.
- Basic - Equipment in poor repair. WI cooler door not closing properly.
- Basic - Floor area(s) covered with standing water. At bar and dish washing areas.
- Basic - Interior of microwave soiled with encrusted food debris. Cooking area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Uncovered food stored next to sink and exposed to splash.
- Basic - Wall soiled with accumulated food debris. Behind cooking equipment.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. Rusted (smucker's red raspberry) discarded **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Front area
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over sauce
- High Priority - Small flying insects in bar area.
- Intermediate - Handwash sink used for purposes other than handwashing. Back cooking area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soda guns soiled. Bar
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwashing cleanser lacking at handwashing lavatory. PREP AREA
- Critical - Hot water not provided/shut off at employee hand wash sinks.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet mop not hung to dry.
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed food stored on floor. WI FREEZER
- Critical - Portable K fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Corrected On Site.
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4/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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