- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in holding unit not covered.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Unnecessary items on the premise.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food stored in holding unit not covered.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Ice scoop handle in contact with ice.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 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.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Food stored in ice used for drinks. See stop sale.
- High Priority - Live flies in kitchen.
- Intermediate - No three-compartment sink is provided for warewashing.
- 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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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- 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 - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No three-compartment sink provided is provided for warewashing.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- 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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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in holding unit not covered.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Leaking pipe at plumbing fixture. Hand sink
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under dish washing area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.
- Intermediate - Manager lacking proof of food manager certification.
- 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 - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees trained by an uncertified food manager
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6/27/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraint
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in holding unit not covered.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Leaking pipe at plumbing fixture. Hand sink
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under dish washing area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee washed hands with cold water.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes on cook line **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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 - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees trained by an uncertified food manager
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4/3/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC IN FOOD PREP AREA NOT WORKING PROPERLY.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED SAUCE IN BIN PLACED IN WIC THE DAY BEFORE , YET AT 99 DEGREES.
- Floors not maintained smooth and durable.
- Critical - Hot water not provided/shut off at employee hand wash sink. NO HOT WATER AT HAND WASH SINK IN FOOD PREP AREA.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No oyster warning sign with required language provided.
- Critical - Observed dead roaches on premises. OBSERRVED ONE DEAD ROACH IN KITCHEN AREA.
- Observed dumpster/cans improperly located. OBSERVED GARBAGE STORED IN WIF.
- Observed grease accumulated under cooking equipment. OBSERVED GREASE ACCUMULATED UNDER COOKING OVEN.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED FISH, SAUCE IN COOLING UNIT ABOVE 41 DEGREES.
- Critical - Observed potentially hazardous food thawed at room temperature. OBSERVED SHRIMP AND FISH DEFROSTED AT ROOM TEMPERATURE.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. OBSERVED PREPARED SAUCE IN WIC NOT DATE MARKING.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. OBSERVED EXIT DOOR RUSTY.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food stored in ice used for drinks.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name.
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4/25/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Floors not constructed easily cleanable.wood floor need to seal
- Lights missing the proper shield, sleeve coatings or covers. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit.
- 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. Pro
- Critical - No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface.wiping towels used to cover food
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area.kitchen area
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 02/08/2012 .
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food stored on floor.in walk in cooler
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.raw eggs
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sauce at 60 degrees
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed uncovered food in holding unit/dry storage area.in walk in cooler
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Shell eggs held at ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
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12/8/2011 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No thermometer provided to measure temperature of food product.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed residue build-up on nonfood-contact surface.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, 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. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed garbage on the ground and/or pad around dumpster. Corrected On Site.
- Floors not maintained smooth and durable.
- Observed wall soiled with accumulated dust.
- Twenty (20) foot-candles of light not provided inside equipment where food is stored.
- Observed unnecessary items on the premise.
- No Heimlich maneuver sign posted.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 9/26/10.
- 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. Pro This violation must be corrected by : 9/26/10.
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8/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- IDENTITY OF FOOD OR FOO PRODUCT MISREPRESENTED. MERO (GROUPER) CHERNA DISHES ON MENU. NO INVOICES FOR GROUPER ONLY SWAI FISH FILET. AS PER INVOICE #141740 of PLACERES AND SONS SEAFOOD INC. HAND SERVED CASE#2009066128
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1/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed fish/molluscan shellfish recreationally caught offered for sale or service. ACCORDING TO OWNER MR. CORZO : RESTAURANT OBTAINED FISHE FROM FISHERMAN .
- Critical. No oyster warning sign with required language provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED SOUPS/SAUCES AT WALK IN COOLER.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. WALK IN COOLER. RAW CHICKEN OVER READY TO EAT SAUCES (TARTAR ),VEGETABLES.
- Critical. Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER SAUCES READY TO EAT.
- Critical. Observed food stored on floor. WHOLE TURKEY.
- Critical. Equipment food-contact surfaces and utensils not sanitized. LESS THAN 10 ppm.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on fish/ meat saw.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed rodent activity as evidenced by dry rodent droppings found behind black reach in freezer and shelves for bean and rice buckets.
- Floors not maintained smooth and durable.
- Floors not constructed easily cleanable.
- Observed wall soiled with accumulated black debris around joints at walk in cooler.
- Observed fan guards at walk in cooler soiled with accumulated dust.
- Observed ceiling in disrepair. OVER WALK IN COOLERS (HOLE).
- Critical. Observed toxic item improperly stored. CHEMICALS OVER PREP-TABLE AND NEXT TO SPICES (SALT).
- Observed unnecessary items on the premise. NEXT TO RIGHT WALK IN COOLERS .
- Critical. Identity of food or food product misrepresented. MERO (GROUPER) CHERNA DISHES ON MENU. NO INVOICES FOR GROUPER. ONLY SWAI FISH FILLET 40lbs @ $2.30 pre lb. INVOICE# 141740. PLACERES & SONS SEAFOOD INC. ANOTHER INVOICE #554670 with PANGASIOUS FILLET (10-12 oz) FROM VIETNAM. OBSERVED INVCES SINCE LATE 2008 - 11/2009. NO GROUPER SHOWN OR PROOF OF PURCHASES. OBSERVED CASES OF FARM RAISED SWAI FISH (BRAND : PROSPER) 8-10 ounces fillets. PRODUCT OF THAILAND .40lbs cases. PRODUCTION DATE CODE: 09148. DISHES ON MENU THAT INVOLVED MERO/ GROUPER/ CHERNA: MERO EN SALSA VERDE $15.95, MERO MARINARA $15.95, MERO REBOSADO $14.95. ON LUNCH MENU: MASA DE MERO ENCHILADO , RUEDA DE CHERNA (GROUPER STEAK).
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11/19/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 12/2/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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