- Basic - Bathroom door not self-closing. Employee **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Ceiling tile in disrepair. Broken acoustic tiles, water damage **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Wisk handle **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Mop bucket needs to be dumped **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Front counter **Warning**
- Basic - Storage of tools on shelf above or with food. Drill on food storage shelf **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated grease. Cook line **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over cut cabbage **Warning** On 11/13/14- raw beef over cut onions walk in cooler
- Intermediate - Accumulation of food debris/grease on food-contact surface. Bulk containers/scoops **Warning**
- Intermediate - Establishment advertised scallops on the menu/menu board but served imitation scallops/seafood nuggets. THIS MUST BE CORRECTED BY: Jan 12, 2015 **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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11/13/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Bathroom door not self-closing. Employee **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Ceiling tile in disrepair. Broken acoustic tiles, water damage **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Wisk handle **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hole in wall. Water heater closet- hole goes to outside of restaurant **Warning**
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Mop bucket needs to be dumped **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78°f **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Leaking pipe at plumbing fixture. Handwash sink front counter **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Front counter **Warning**
- Basic - Storage of tools on shelf above or with food. Drill on food storage shelf **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated grease. Cook line **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Live rodent present. 2 on sticky trap by water heater THIS MUST BE CORRECTED BY: November 13, 2014 **Warning**
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Rodent bait above steam table **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler moved food to freezer **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over cut cabbage **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken behind beef **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 soft by cook line, 1 soft by bulk storage containers, 3 hard by cook line, 1 hard under storage THIS MUST BE CORRECTED BY: November 13, 2014 **Warning**
- High Priority - Rodent chew marks present along door. To water heater closet **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Bulk containers/scoops **Warning**
- Intermediate - Cutting board(s) stained. **Warning**
- Intermediate - Establishment advertised scallops on the menu/menu board but served imitation scallops/seafood nuggets. THIS MUST BE CORRECTED BY: Jan 12, 2015 **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. THIS MUST BE CORRECTED BY: January 12, 2015 **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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11/12/2014 | Routine - Food | Emergency order recommended |
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in 3 comp sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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 - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Required employee training expired for some employees. 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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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Including faucet handles.
- Basic - Bowl or other container with no handle used to dispense food. Metal bowl in rice
- Basic - Buildup of food debris/soil residue on equipment door handles.tall reach in freezer
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food storage container/container lid cracked or broken. By 3 comp sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In chest freezer
- Basic - Reuse of single-use articles. Reusing egg crates.
- Basic - Reuse of single-use number 10 cans.
- Basic - Stored food not covered in chest freezer.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Flours, sugars etc.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef / chicken
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup in potato starch
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Between reach in cooler and table
- Basic - Ceiling soiled with accumulated grease. Above reach in cooler on cooks line.
- Basic - Food stored in dry storage area not covered. Bag of baking soda
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in tub of standing water
- Basic - Stored food not covered in chest freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.chicken wings on counter top **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Fried rice on counter top. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in handsink.
- 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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6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty mop bucket after each use.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In chest freezer and walkin cooler
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons and forks
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- High Priority - Live flies in kitchen.
- 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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1/29/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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