- Basic - Wood food-contact surface not properly sealed. Near handsink at bar, was not painted, sealed, or easily cleanable. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink. **Warning**
- Intermediate - Clams/mussels/oysters tag missing required information. Operator stated some of the tags for fresh clams were missing. **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**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Near managers office. **Warning**
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11/05/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Main cookline make table cooler had an ambient air temperature of 50°f. **Warning**
- Basic - Food debris accumulated on kitchen floor. In prep area next to reach in cooler. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table cooler where roasted red peppers were stored near cookline. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. For handsink near grill. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp in chicken at prep sink in prep area. **Warning** **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. Near handsink at bar, was not painted, sealed, or easily cleanable. **Warning**
- High Priority - Food with mold-like growth. See stop sale. For vanilla cream in walk in cooler. Operator discarded of product on site. **Warning** **Corrected On-Site**
- High Priority - In main cookline make table cooler. Raw shells eggs were stored in a manner in which they could have potentially dripped into or contaminated cooked shrimp. **Corrected On-Site** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp, sausage, shredded cheese all temped 50°f in main make table reach in cooler. Products were not in the process of preparation or cooling. Cooler had an ambient air temperature of 50°f. First temperature of products and cooler were taken at approx. 3:25pm. Second temperature of cooler and products was taken at approx. 4:00pm. Operator stated that products had been out of temperature for approx. 1 hour. Corrective Action: operator placed ice all over effected products. **Warning**
- Intermediate - Clams/mussels/oysters tag missing required information. Operator stated some of the tags for fresh clams were missing. **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**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Near managers office. **Warning**
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11/04/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. /. Box of cup lid, on kitchen floor
- Basic - Case/container/bag of food stored on floor in kitchen. / vegetable/cabbage,
- Basic - Evidence of employee eating in food preparation, food storage or warewashing area. /. A plate of an eaten sandwich on top of the mixer
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use ice scoop stored on soiled surface between uses / in a dirty scoop holder.
- Basic - Nonfood-grade garbage bags used in direct contact to store food.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. / COOKED RIB and WINGS, IN KITCHEN
- Basic - Unwashed fruits/vegetables stored above/with ready-to-eat food. / in walk in cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. / at mop sink faucet
- High Priority - Raw animal food stored over ready-to-eat food. /. RAW FISH/SALMON NEXT TO READY TO EAT CORNED BEEF, IN REACH IN COOLER
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. /. Toxic spray bottle next to clean pans at open kitchen
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / in walk in cooler
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. / **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / Quat at 100ppm / cook line.
- Basic - Wiping cloth sanitizing solution stored on the floor. / cook line / **Corrected On-Site**
- High Priority - Container of medicine improperly stored. / prep area next to food / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / pasta salad at 47F / less than 4 hours / moved to walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. / raw beef over raw pork / **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. / raw chicken over raw pork.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Soil residue / build-up of grease inside fryer cabinet
- Basic - Unwashed fruits/vegetables stored above ready-to-eat food. IN WIC
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.AT MOPSINK
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. BUTTER, COOKED SHRIMP WAS 48F AT COOK LINE REACH IN COOLER
- High Priority - Raw animal food stored over ready-to-eat food. RAW FISH STORED ABOVE READY TO EAT FRIED GREEN TOMATO, IN COLD HOLDING DRAW AT COOK LINE
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. OBSERVED COOKED SHRIMP AND BUTTER AT 48F, CHEF STATED THAT PRODUCT WAS IN REACH IN COOLER SINCE LAST NIGHT
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. CAN OF SHEILA SHINE
- Intermediate - Accumulation of encrusted food debris on/around mixer bowl
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. AT BAR
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. FISH DIP WAS DATE MARKED 3/23, CHEF STATED THAT PRODUCT WAS FROZEN ON 3/23 THEN PULLED OUT TO BE USED. PRODUCT WAS NOT RE-DATE MARKED TO REFLECT THE EXPIRATION DATE.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. / less than 50 ppm chlorine
- Critical - No handwashing sign provided at a handsink used by food employees. / at bar
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. **Repeat Violation**
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. / Observed employee drink cups stored at cookline
- Critical - Observed potentially hazardous food thawed in an improper manner. / observed raw chicken, scallop thawing at room temperature in prep sink
- Critical - Outer openings not protected with self-closing doors. / in kitchen
- Critical - Water spray bottle not mark labeled
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. All throughtout kitchen areas. Repeat Violation.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Establishment currently is currently licensed for 162 seats. Operator stated that 12 seats were added to outdoor area.
- Critical - Hotel and Restaurant license not properly displayed.
- Observed In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop handle inside rock salt container was in contact with product.
- Critical - Observed Working containers of food removed from original container not identified by common name. Bread crumbs, brown sugar containers underneath center food prep counter in kitchen were not labled. Corrected On Site.
- Observed backpack stored next to clean dish rack next to ice machine in contact with clean dishes. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
- Observed ceiling in disrepair. Ceiling above hallway of dish machine and ice machine had a large amount of chipped paint.
- Critical - Observed cloth used as a food-contact surface. Cloth underneath red and blue berries in walk in cooler. Corrected On Site.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Cream cheese and sugar container in reach in cooler in biggest kitchen was labled 3/20/2012.
- Observed cutting board grooved/pitted and no longer cleanable. Cutting boards underneath center food prep counter in kitchen.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Walk in cooler fan vents.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed food handler put on a new pair of latex gloves then engage in food preparation without washing hands prior to putting on new gloves.
- Critical - Observed food stored on floor. Rock salt in biggest kitchen next to dry storage shelf. Operator stated that product was used in food preparation. Corrected On Site. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Ice scoop container attached to ice machine in biggest kitchen was heavily soiled. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Walk in cooler gaskets.
- Observed gaskets/seals on cold holding unit in poor repair. Walk in cooler gaskets.
- Observed grease accumulated on kitchen floor. Behind fryer and grill.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed employee dump sanitizer into first handsink in bar area.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed food debris at bottom of handsink in biggest kitchen behind prep area.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed food handler use handsink behind fryer to fill up a pan with water. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed rubber utensils stored, hanging on the faucet of handsink in biggest kitchen area. Corrected On Site.
- Critical - Observed handwashing cleanser lacking at handwashing lavatory. Second handsink in bar area. Corrected On Site. Repeat Violation.
- Observed large hole in wall, underneath three compartment sink next to dish machine.
- Observed old labels stuck to food containers after cleaning. On clean dish racks throughtout all kitchens.
- Observed open dumpster lid.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed container of raw beef stored on a rack directly above containers of raw fish in walk in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Top of reach in cooler behind fryer had raaw shell eggs stored in the back behind raw shrimp. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. On bottom of center food prep counter in kitchen underneath cutting boards. Corrected On Site.
- Critical - Observed toxic item "quat. sanitizer bucket" stored by ice cream scoops next to reach in cooler with shortest height in kitchen with flame grill and fryer. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Observed two cans of "bernzomatic" stored on rack directly above ready to eat bread rolls. In kitchen with flame grill and fryer. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Chemical bottle with clear liquid inside it. On top rack of chemical rack inbetween dishmachine area and ice machine. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Spray bottle with clear liquid inside. Stored underneath #1 handsink in bar area. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area. Underneath three compartment sink.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Cream cheese and sugar container in reach in cooler in biggest kitchen. It was date labled 03/20/2012. Operator confirmed that date labled was correct. Corrected On Site. Operator discarded product.
- Critical - Rear exit door in biggest kitchen. Self-closing device was in disrepair.
- Critical - Vacuum breaker mising at hose bibb. Y-splitter at mopsink.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner./ plates Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions./ bar sink Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory./ bar sink 2
- Lights missing the proper shield, sleeve coatings or covers./ lights in kitchen above prep table
- Critical - No conspicuously located thermometer in holding unit./ bar ric Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees./ bar sink
- Critical - Observed food stored on floor/ fry oil
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ cheese cake 45f ambient cooling
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in small reach in cooler.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed wood shelf in food prep area.
- Critical - Observed food potentially contaminated by unsanitized equipment. observed wiping cloth as a cover for shredded cheese.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed utensils in handsink.
- Critical - Observed interior of microwave soiled.
- Observed leaking pipe at plumbing fixture.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked after thawing. Corrected On Site.
- Critical - Observed toxic item improperly stored. Observed cleaning products on shelf above 2-comp sink.
- Critical - Vacuum breaker mising at hose bibb at mopsink.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. [ PHF soup date marked 11-10-10, in WIC]
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. [PHF / pork base date marked 10-20-10, in WIC]
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / mashed potato in WIC
- Nonhandled plastic cup used to scoop food, in brown bulk sugar container
- Observed cutting board grooved/pitted and no longer cleanable.
- Clean pots and pans not stored inverted or in a protected manner.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Floors not constructed easily cleanable. / rough concrete floor in walk-in cooler
- Observed wall vent cover above 2 bay sink heavily soiled with accumulated dust.
- Observed personal care item stored with food.
- Critical. Observed toxic item improperly stored. / sanitizer spray bottles on top of maketable cooler
- Critical. Observed toxic item improperly stored. / sanitizer bottles on maketable in dining room
- Critical. Portable 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.
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11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Shrimps soup 45 degrees, reach in cooler at the cookline ].
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [Employee using bare hand to chop green onions] Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, underneath the cutting board. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. [Cooking utensils st the cookline ].
- Critical. Observed handwash sink used for purposes other than handwashing. [Employee thawing food in the handsink at the cookline ]. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom stalls.
- Observed ceiling in disrepair. [Observed ceiling with condensation above the prep table in the dining area.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 7/7/10.
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5/7/2010 | Routine - Food | Warning Issued |
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading apprroximately 150 PPM.
- Observed attached equipment soiled with accumulated dust. Exhaust fan over 3 bay sink. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/13/2008 | Routine - Food | Warning Issued |
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