- No Violations Were Observed
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09/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored in holding unit not covered......lobster sauce in reach in cooler in grill station , front line. **Corrected On-Site** **Warning**
- Basic - Nonfood-contact equipment in poor repair.......walk in cooler door does not closed properly. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......balsamic sauce, fish, butter, cheese, nacho cheese sauce , rice 45°, chicken stock , meat sauce , fish stock 44° in walk in cooler . Operator stated door can't closed properly and back and forth that makes temperature high. Operator open inside walk in freezer door . Corrective action taken. **Warning**
- High Priority - Raw animal food stored over cooked food......raw Scollops above cooked lobster meat and lobster sauce in reach in cooler in grill station ,front line. **Corrected On-Site** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation......nacho cheese sauce, house made Caesar , 1000 island dressing, balsamic sauce in walk in cooler. Operator discarded food . **Corrected On-Site** **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. **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink......ice dumped in handwashing sink , kitchen. **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......chicken stock wrong date , fish stock , meat sauce not date marked in walk in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
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09/29/2014 | Routine - Food | Warning Issued |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. .......all prepared food in walk in cooler and reach in cooler.
- Basic - Equipment in poor repair........all reach in cooler in cook line. Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
- Basic - Floor area(s) covered with standing water.........underneath top stove.
- Basic - Food stored in holding unit not covered......sauces, butter, bacon wrap in reach in cooler ,grill station and reach in freezer in kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.......kitchen and grill station .
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......garlic n butter, butter with snail, butter, sauce, pasta,soup, heavy cream, mash potatoes 50° to 52° in reach in coolers in cook line .food moved to walk in cooler. ..culture butter 82° in kitchen . Moved to freezer. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times......container, oil bottle , pan stored in and front handwashing sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue... and stagnated water in cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink........kitchen and grill station
- 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......sauces, mash potatoes, butter with snail, in reach in cooler. All cooked and prepared time temperature contrail for safety food not date marked in walk in cooler.
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.......all reach in cooler in cook line. Must not have stored any potentially hazardous food until maintain temperature at 41° or below.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.....employee rest room. **Corrected On-Site**
- 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. 00 ppm. Advised operator use 3 compartment sink for sanitize utensils .
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**
- 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 slicing bread with bare hand. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks.....lemon container stored in ice. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce, sour cream, cheese, garlic butter, snail , Scollaps , shrimp 54° to 61° in reach in coolers in cook line. Food being held less than 4 hours . Food moved to acceptable cooler and some food ice down. Mash potato 78° in rack no under temperature control. Food moved to freezer. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw burger above raw raw fish in reach in drawer in cook line. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked....sauce , soup, gravy in grill station cooler.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ... In Walk In Freezer, Lobster Tails On Floor.
- Basic - Equipment in poor repair. ... Cook Line Cold table, directly opposite fryers not cooling to 41? or below.
- Basic - Floor area(s) covered with standing water. ... Broiler area
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Observed buildup of soiled material on mixer head. --- hobart mixer
- Observed grease/debris accumulated under cooking equipment. ---
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- cook line, cold table/reach in cooler, foods disposed of and refrigeration service called.service
- Observed leaking pipe at plumbing fixture.--- booster heater leaking.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- corrected on site. shrimp, scallops, pasta, vegetables -foods disposed of
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in cooler, pink sauce behind crea ed spinach, seafood salad
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5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks. --- 9ce scoops at both ice machines stored in racks that place scoops in dirty/slimey water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- 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. --- ABC portable extinguisher at ice machine
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sandwich reachin coole , DO NOT KEEP ANY POTENIALLY HAZARDOUS FOODS IN UNIT UNTIL OPERATING PROPERLY.
- Critical - No conspicuously located thermometer in holding unit. Short kitchen reachin cooler Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Sandwich reachin cooler.
- Observed gaskets/seals on cold holding unit in poor repair. Short kitchen reachin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous foods in sandwich reachin cooler. Corrected On Site by moving to another cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef in reachin cooler drawers Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. ribs Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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6/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna, escargots Corrected On Site by voluntarily disposing .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Delfield reachin , do not keep any potentially hazardous foods in unit until repaired.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw fish in reachin cooler drawers. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface with chopped parsley.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. rinsing things.
- Observed employee with no hair restraint. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. cook's line.
- Observed cutting board grooved/pitted and no longer cleanable. Sandwich cooler.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
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11/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Please see inspection report for more details.
- Critical. Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical. Please see inspection report for more details.
- Equipment location -- Vending machines, ovens and other equipment shall be located in a room, area or space which is maintained in a clean condition and which is protected from overhead leakage from drains, piping and other sources.
- Dispensing EQUIPMENT, Protection of EQUIPMENT and FOOD. In EQUIPMENT that dispenses or vends liquid FOOD or ice in unPACKAGED form: (A) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the FOOD shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the FOOD; (B) The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed; (C) The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service CONSUMERS shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the EQUIPMENT is: (1) Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment, or (2) Available for self-service during hours when it is not under the full-time supervision of a FOOD EMPLOYEE; and (D) The dispensing EQUIPMENT actuating lever or mechanism and filling device of CONSUMER self-service BEVERAGE dispensing EQUIPMENT shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
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5/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair. reachin cooler across from walkin cooler
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed handwash sink used for purposes other than handwashing. dumping ice in cookline hws
- Critical. No handwashing sign provided at a handsink used by food employees. bar
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11/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Inspection Completed - No Further Action |
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