- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cloth used as a non food-contact surface. Used under dishes when drying.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed shrimp 52° F and Scallops 52° F for less than 4 hours. Corrective action taken by operator to close lid on RIC to keep temp.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed personal employee drinks stored in drinking ice.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. In kitchen.
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Sushi area silver ware. **Corrected On-Site**
- Basic - Clean utensils stored between equipment and wall. HWS
- 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 - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Sushi
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On lunch special menu **Corrected On-Site**
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Fish over plantains **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
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10/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Warning**
- Basic - In-use knife/knives spatula stored in cracks between pieces of equipment. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Bill does not designate which items have been frozen for parasite destruction **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Fish over plantains **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. **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 - 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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8/8/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Lobster tails
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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.
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. BATHROOM
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Working containers of food removed from original container not identified by common name.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease accumulated under cooking equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No plan review submitted and renovations in progress.
- Observed grease accumulated under cooking equipment.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. raw seafood stored over RTE seafood in reachin unit.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. reach in units.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 100ppm.
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-04-1 Employees have not received training related to their assigned duties. COOK
- Critical. Violation: 53B-08-1 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.
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1/13/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. BEANS
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. BUTTER & GARLIC
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. FLAN NEXT TO HANDSINK
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ice scoop with handle in contact with ice.
- Critical. No cleaning agent provided in first compartment of sink.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized. NO SANITIZER at 3rd COMPARTMENT
- Critical. Hand wash sink lacking proper hand drying provisions. WAIT STATION
- Garbage in receptacles not protected from insects and rodents. REAR DIRTY DISHES WITH FOODS EXPOSED
- Observed garbage can lid open.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Employees have not received training related to their assigned duties. COOK
- 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
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10/18/2010 | Routine - Food | Warning Issued |
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
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5/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in a prohibited area. UNDER SINK Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing. FOOD INSIDE
- Wet mop not hung to dry.
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10/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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