- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch
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07/07/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 8 dry droppings under 3 over water heater
- 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 - Probe thermometer not used to ensure proper food temperatures.
- 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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5/2/2014 | Routine - Food | Warning Issued |
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On top of 3 compartment ink
- Basic - Wall in disrepair. By water heater
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 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 - 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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11/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On top of 3 compartment ink
- Basic - Wall in disrepair. By water heater
- Basic - High Priority - Dead roaches on premises. 6 dead roaches by front counter
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
- 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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10/31/2013 | Routine - Food | Warning Issued |
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Observed ceiling soiled with accumulated dust.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated dust.
- 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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10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/25/2012 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
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4/29/2011 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Hot water not provided/shut off at employee hand wash sink.
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12/17/2010 | Routine - Food | Warning Issued |
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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12/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 11/3/2008 | Routine - Food | Warning Issued |
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