- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Current Hotel and Restaurant license not displayed.
- 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. - both walk ins
- Basic - Food stored on floor.- walk in freezer and cooler
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.- four **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.-water temp 120°f **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.- in salad cooler **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.- prepped Brussels sprouts **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.- under spray/rinse area
- Basic - Working containers of food removed from original container not identified by common name.- flour container with blue lids **Corrected On-Site**
- High Priority - Container of medicine improperly stored.- cough drops on tray with pastry shells **Corrected On-Site**
- High Priority - Cooked comminuted fish not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart.- shrimp Benny 118-141°f, corrected 164-168°f Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. - cook **Corrected On-Site**
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.-Dairy cooler - Milk 47°f, butter 46°f, half and half 47°f, pantry cooler- waffle batter 48°f, half/haf 47°f, stored on bottom shelf with blocked air flow
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.- clarified butter 101°f, reheated to 170°f **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.- walk in #1- raw bacon over cooked ham and egg yolks over Canadian bacon **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing 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.- ham steak, roast beef in meat cooler
- 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. - Dairy cooler - Milk 47°f, butter 46°f, half and half 47°f, ambient temp 47°f
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Observed: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ pimento cheese 54°f, out at room temp 1/2 hr, recommended rapid chill, raw shrimp 45°f, diced tomatoes 45°f, shrimp cake batter 47°f, sliced turkey 45°f- products in top reach in- in - bus pan not allowing air to hit product, corrected and rapid chilled, fish roe 47°f, rapid chilled **Admin Complaint**-CALL BACK- Dairy cooler - Milk 47°f, butter 46°f, half and half 47°f, ambient temp 47°f; pantry cooler- waffle batter 48°f, half/haf 47°f, stored on bottom shelf with blocked air flow
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07/14/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / freezer
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishmachine has no data plate/operating specifications.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly./ hot water gauge reading 177°f, strip only turned black around edges
- Basic - Dusty ceiling tiles and/or air conditioning vent covers./prep area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation./pantry worker **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- 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./ container of flour
- High Priority - Container of medicine improperly stored./ cough medicine on shelf above food prep
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. / pumpkin soup prepared yesterday, 47-49°f
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ pimento cheese 54°f, out at room temp 1/2 hr, recommended rapid chill, raw shrimp 45°f, diced tomatoes 45°f, shrimp cake batter 47°f, sliced turkey 45°f- products in top reach in- in - bus pan not allowing air to hit product, corrected and rapid chilled, fish roe 47°f, rapid chilled **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. / made at 7am, two hours ago, thought didn't have to mark since would be breakfast period
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./butter 111°f, reheated
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler./ chicken over beef
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches./ pumpkin soup in deep plastic container with lid, 47-49°f
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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3/25/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Reach-in cooler gasket torn/in disrepair./ saut cooler **Warning**
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12/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Duct tape used to repair nonfood-contact surface./ holding door to ice machine on **Warning**
- Basic - Food stored on floor./ flour **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ cooks line cooler **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair./ saut cooler **Warning**
- Basic - Saut cooler not maintaining product at 41 degrees f or below **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- Basic - Working containers of food removed from original container not identified by common name./ salt, pepper, flour **Corrected On-Site** **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ 47 degrees f recommended rapid cheill **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit./ 50 degrees f **Warning**
- 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./ server doing toast **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.raw shrimp, crab meat,heavy cream 46-50 degrees f recommended rapid chill pic states that the product was only in cooler since 7 am less than 4 hrs **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 - Establishment using a specialized process without a proper HACCP plan. / cook, chill and then reduce oxygen pack bacon, ham, also utilize for sandwich meat **Warning**
- Intermediate - Heavily Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **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 waffle batter **Warning**
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10/15/2013 | Routine - Food | Warning Issued |
- Basic - Floors not constructed to be easily cleanable. Broken wood planks upon entrance into kitchen **Warning**
- Basic - Food stored on floor. In the walk in cooler,in the walk in freezer, and the dry storage. **Repeat Violation** **Warning**
- Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation** **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. In the reach in cooler and in the walk in cooler **Warning**
- Basic - Paper towel used as liner for food container. Used in herb containers in the walk in cooler **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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5/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer and dry storage
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. Floor wood broken upon entrance into kitchen
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Paper towel used as liner for food container. Used on herbs and lettuce
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wiping cloth/towel used under cutting board.
- 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. Employee sorting through raspberries with bare hands, raspberries were not going through a cook process. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dish machine rinse temperature at 153?F.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Used on scallops in the walk in cooler **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floors not constructed to be easily cleanable. Broken wood planks upon entrance into kitchen **Warning**
- Basic - Food storage container/container lid cracked or broken. **Repeat Violation** **Warning**
- Basic - Food stored on floor. In the walk in cooler,in the walk in freezer, and the dry storage. **Repeat Violation** **Warning**
- Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation** **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. In the reach in cooler and in the walk in cooler **Warning**
- Basic - Hood filters in disrepair. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front service counter **Repeat Violation** **Warning**
- Basic - Paper towel used as liner for food container. Used in herb containers in the walk in cooler **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. -Non exempt fish may not be served raw or undercooked. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over produce in the walk in cooler **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.on the cookline **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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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3/11/2013 | Routine - Food | Warning Issued |
- Critical - Employee Hand wash sink lacking proper hand drying provisions/bar area
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces./bent filters causing the open spaces For reporting purposes only.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.to 186 degrees f
- In-use utensil not stored with handle above the top of potentially hazardous food and the container./water at 128 chef taking corrective action reheated water to 140 degrees f Corrected On Site. Repeat Violation.
- Multiuse food-contact surface not smooth, free of cracks/chips/pits/crevices./several plastic food storage containers Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine./improper test kit need the quatanary
- Critical - No handwashing sign provided at a handsink used by food employees./bar area
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Observed all gaskets with slimy/mold-like build-up.
- Critical - Observed cloth used as a food-contact surface./towel wrapped around oysters
- Critical - Observed food stored on floor./storage area flour Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./bran/raisins utilizing bowl to scoop Corrected On Site.
- Observed moderately wall soiled with accumulated black debris in dishwashing area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./butter expediters line above the chill line recommended rapid chill-chef took corrective action Repeat Violation.
- Waste line missing at both soda gun holsters bar area
- Wet wiping cloth not stored in sanitizing solution between uses./several areas through out kitchen
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
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