- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cloth used as a food-contact surface. Observed paper towels on top of herbs on the line.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Observed ice scoop in ice at the bar area. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the bar and the kitchen area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed to go bags with parsley in it. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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10/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/15/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - License is expired and is more than 60 after expiration date. Observed no current license , operator had paid late , they was a 50 dollar fine that had to be paid it was paid today 2-7-14, receipt number #137041098827 **Corrected On-Site** **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. **Warning**
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2/7/2014 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed cream at 49°f in reach in cooler closest to kitchen entrance from bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No soap provided at handwash sink. Bar
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Wall mounted chopper at closed end of cookline.
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6/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Exit signs not properly illuminated. For reporting purposes only.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. not using sanitized wiping cloth
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Critical - No professional hygiene and/or foodborne illness training provided. expired
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Prep surface not sanitized after contamination and prior to use. Corrected On Site.
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6/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. at only kitchen handsink and bar
- Critical - Handwash sink not accessible for employee use at all times. observed large dishmachine glass rack stored in only kitchen handsink. Corrected On Site. Repeat Violation. This violation must be corrected by : 3/13/11.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar handsink
- Critical - No handwashing sign provided at a handsink used by food employees. at only kitchen handsink and at bar
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cookline employee grab pinch of spice from communal food tub with bare hands. observed cookline employee handle large cheese wheel with bare hands. Corrected On Site.
- Critical - Observed cheese with mold-like growth. observed goat cheese with green mold-like substance. Corrected On Site. operator voluntarily discarded.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee handle raw beef then directly grab a pinch of spice out of communal container without washing hands inbetween tasks.
- Critical - Observed encrusted, soiled material on slicer. observed potato/tomato wall slicer with excessive, encrusted, dried food debris.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. observed raw lobster stored behind butter in cookline reach-in cooler top. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw lobster at 59 degrees in cookline reach-in cooler top. Corrected On Site. lowered level to below product fill line. observed cooked beef at 53 degrees sitting out at end of cookline, observed cooked beef at 47 degrees sitting out at end of cookline on prep table. Corrected On Site. discussed time in lieu of temperature control.
- Critical - Observed potentially hazardous food thawed in standing water. observed cooked shrimp sitting in standing water at cookline.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw mussels stored above rice and other ready-to-eat foods in cookline reach-in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored above raw lamb in cookline reach-in cooler.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Stem type thermometer not within the intended measuring range of use. nust be 0 to 220 so that botg cold and hot can be ascertained
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1/10/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 22 WATER CONDENSATION INSIDE OF REACH-IN ACROSS FROM CONVENCTION OVEN still unsound gasket prabably causing condensate
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6/22/2011 | Routine - Food | Call Back - Complied |
- Critical - GASKET ACROSS FROM REACH-IN HAVE RESIDUAL
- Critical - HANDSINK BLOCKED W/ DRINKING GLASS TRAY COS
- Critical - INPROPERLY STORED PROPANE, STORED ON PREP TABLE. COS
- Critical - NO PROOF OF FOOD CERTIFICATION CARD AVAILABLE, THREE EMPLOYEES ON DUTY, OWNER WILL FAX PROOF
- Critical - NO SOAP OR TOWELS - BAR AREA HANDSINK COS
- Critical - OBSERVED NO DATE MARKING FOR PREPARED PRODUCT IN REACH-IN
- OVEN SLIDE TRAY - HEAVY GREASE BUILD-UP
- Critical - PRODUCT PREPARED 24 HOURS PRIOR TO SERVICE MUST BE DATE MARKED. PREPARED MEATS REACH-IN , BOTTLES OF OIL PRODUCT NOT LABELED
- Critical - WATER CONDENSATION INSIDE OF REACH-IN ACROSS FROM CONVENCTION OVEN
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4/20/2011 | Routine - Food | Warning Issued |
- Interference/obstruction with the inspector's right of entry and access at any reasonable time. Observed operator tell inspector to leave establishment, used foul language, and threw napkin in inspectors face.
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2/1/2011 | Routine - Food | Emergency Order Callback Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishmachine at 0ppm. Must wash, rinse, and sanitize all utensils and equipment in the 3-compartment sink.
- Interference/obstruction with the inspector's right of entry and access at any reasonable time. Observed operator tell inspector to leave establishment, used foul language, and threw napkin in inspectors face.
- Critical - Observed roach activity as evidenced by 2 live roaches found under silver microwave; 6 live roaches on floor between wood preparation table. Observed numerous roaches on wall of metal racks, located on floor between reach in cooler and ice machine, in preparation area.
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1/31/2011 | Routine - Food | Emergency order recommended |
- Critical. Working containers of food removed from original container not identified by common name.bulk white powder in blue bin. back storage area.
- Critical. Observed potentially hazardous food thawed in an improper manner. shrimp thawing, not under runnung water.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. fish sitting on top of beef. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over vegetables in reach in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee chopping grapes without gloves. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles. at bar.
- Critical. Observed toxic item stored by dishwares. sanitizer by clean dishwares, storage rack by stove.
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
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3/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- 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. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. working on 3r run
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime on soda dispensing nozzles. bar area
- Equipment and utensils not properly air-dried.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Handwash sink not accessible for employee use at all times. draining glasswear
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. main sink
- Floors not maintained smooth and durable. end of cookline
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. No professional hygiene and/or foodborne illness training provided. expired not available
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12/17/2009 | Routine - Food | Warning Issued |
| No report available. | 4/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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