- Basic - Case/container/bag of food stored on floor in kitchen. Big tub of Seasoning, peppers, and hot peppers.
- Basic - Floor area(s) covered with standing water. In kitchen and walk in cooler.
- Basic - Food stored under dripping water line. Walk in cooler.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage, walk in cooler, and kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. All.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Standing water in mop sink/mop sink draining very slowly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On 6/23/14 fish portions 70°F, poultry 51°F, conch salad 60°F
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. On 4/21/14 *Beans 63°F, *fish portions 58°F, *poultry 60°F on 6/23/14 fish portions 70°F, poultry 51°F, conch salad 60°F
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 - Food manager certification expired.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer''s specifications.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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6/23/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in kitchen. Big tub of Seasoning, peppers, and hot peppers.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Walk in cooler.
- Basic - Faucet/handle missing at plumbing fixture. Restroom.
- Basic - Floor area(s) covered with standing water. In kitchen and walk in cooler.
- Basic - Food being prepared outside. Parsley and thyme.
- Basic - Food stored under dripping water line. Walk in cooler.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage, walk in cooler, and kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. All.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Standing water in mop sink/mop sink draining very slowly.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. *Beans 63°F, *fish portions 58°F, *poultry 60°F
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch salad on site
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. *Beans 63°F, *fish portions 58°F, *poultry 60°F
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Poultry over pork.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 - Food manager certification expired.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by food prep grinder.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator **Corrected On-Site**
- 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 prepared the day before last.
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4/21/2014 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 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 - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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12/19/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Floor area(s) covered with standing water. In kitchen near hand wash sink, 3 compartment sink, and walk in cooler.
- Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine.
- Basic - Interior of ice bin with rust that has pitted the surface.
- Basic - Large amount of unused equipment/supplies present.
- Basic - Leaking pipe at plumbing fixture. Handwash sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Water draining onto floor surface. Walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- 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 foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef and fish.
- 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 - Handwash sink not accessible for employee use at all times.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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10/15/2013 | Complaint Full | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in a room/shed that is not fully enclosed. Rice.
- 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. Sam, Willie ,Monique, Maria,Loretta
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
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1/4/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tile missing. kitchen
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. kitchen Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen Repeat Violation.
- 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.
- Observed exhaust system operated with filters removed. For reporting purposes only.
- Critical - Observed handwash sink used for purposes other than handwashing. thawing fish in hand wash sink
- Critical - Observed potentially hazardous food thawed in an improper manner. fish held in water for thawing.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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10/23/2012 | Routine - Food | Warning Issued |
- Floors not constructed easily cleanable.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed attached equipment soiled with accumulated dust.
- Observed floor area(s) covered with standing water.
- Critical - Observed food stored on floor.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed reuse of single-service articles.
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. outside cooking area with smoker
- Critical - Violation: 31-11-1 Observed handwash in disrepair. kitchen
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. outside cooking area with food smoker
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. outside cooking area , smoker
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. outside cooking area with smoker / soap dispenser in disrepair , kitchen
- Critical - Violation: 35B-12-1 Perimeter walls and roofs do not effectively protect establishment against cross-contamination. cooking chicken in smoker outside
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2/29/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand sink missing in food preparation room or area. outside cooking area with smoker
- Critical - Hand wash sink lacking proper hand drying provisions. outside cooking area , smoker
- Critical - Handwashing cleanser lacking at handwashing lavatory. outside cooking area with smoker / soap dispenser in disrepair , kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. outside cooking area with food smoker
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash in disrepair. kitchen
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Perimeter walls and roofs do not effectively protect establishment against cross-contamination. cooking chicken in smoker outside
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, beans, plant foods Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. counch salad
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12/15/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler and reach in cooler kitchen area
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. wash room
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. did not wash hands before putting on gloves Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical - Observed garbage bag used as a food-contact surface.
- Critical - Observed incorrect information on Hotel and Restaurant license.have 38+ seating
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.rice, beans in outside storage .
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5/6/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed equipment in poor repair.Ice machine.
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed soiled walk-in cooler shelves.
- Plumbing system in disrepair. Handwashing sink in kitchen is not working .
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Observed an uncovered electrical box. For reporting purposes only.
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Observed single-service articles stored without protection from contamination.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
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1/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.
- Critical. Observed encrusted material on can opener.
- Observed single-service articles stored without protection from contamination.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Ceiling tile missing.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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