- Basic - Build-up of grease on nonfood-contact surface. Divider between fryer and stove is greasy
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on cook
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatulas on dirty cloth on the line
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 85f
- 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. Batter Corrected on site
- High Priority - Raw animal food stored over cooked food. There are rw shrimp over fries in freezer **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Black nail polish on server
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Corrected on site
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer **Repeat Violation**
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling fan soiled with dusty
- Basic - In-use tongs stored on equipment door handle between uses.
- High Priority - Raw animal food stored over ready-to-eat food. There is raw chicken over vegetables **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook
- Intermediate - Spray bottle containing toxic substance not labeled. 2 cleaners
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet on cook
- Basic - Food stored in a prohibited area. The pork roast pan bottom was directly touchingthe food below
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. New 3 bin sink. Corrected on site
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 54f . Cut at 12. Discard by 4pm
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 50f made at 12. Discajrd at 4pm
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Touching raw sushi grade fish
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw 50f made at 12 discard by 4.. Prep unit holding pork at 50f, tuna 51f, whitefish 50f, shrimp 50
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shrimp 50f, fish 50f, tuna 50f, for undetermined period of time. Discarded by operator food put in large prep box at 12 . Discard by 4
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook
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9/12/2013 | Routine - Food | Warning Issued |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.tongs on oven handle. Corrected on site
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.salsa has to go cup in it, corrected on site
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.107f. Spatula on stove
- Basic - Observed light out on hood
- Basic - Outer openings not protected with self-closing doors.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.corrected on site
- High Priority - Displayed food not properly protected from contamination.salt in non food grade container
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.batter85f
- 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.
- High Priority - Raw animal food stored over ready-to-eat food.raw burgers over vegetables. Corrected on site
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Ceiling not smooth and easily cleanable.shelving in dry storage
- Critical - Outer openings not protected with self-closing doors.rear door
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. **Corrected On-Site**
- Wall not smooth and easily cleanable. Holes in wall by freezer
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11/16/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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