- Basic - Cardboard used to line food-contact shelves. Spice rack and shelf in walk in freezer. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of vegetables on walk in freezer floor. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Next to slicer in back kitchen area. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish and chicken. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Dented/rusted cans present. See stop sale. 3 can of black beans. The Allens, 6 lbs. 15 oz. each. **Warning**
- 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. 0 ppm. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw shrimp in standing reach in cooler. **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait station. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink next to standing reach in freezer. **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 - 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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09/17/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. French fries and chicken on walk in freezer floor. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cooked meats in individual baggies. **Repeat Violation**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Next to clean dishes. **Corrected On-Site**
- High Priority - Cooked tomatoes hot held at less than 135 degrees Fahrenheit. Marinara sauce at 124°F. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef on rack. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm.
- Intermediate - Slicer blade guard soiled with old food debris.
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Observed a plastic cup without a handle used to scoop salsa onto a chicken breast.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler across from dish machine.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Chicken breast at 151°F. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes stored in a metal tin on ice at 53°F.
- 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 - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Observed raw chicken not in original packaging stored over ready to eat taco meat not in original packaging. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meats in walk in cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a wiping cloth and plastic bags stored in hand wash sink in back prep area. **Corrected On-Site**
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Dishwash area.
- Basic - Plumbing system in disrepair. Toilet in women's restroom in handicapped stall not flushing.
- Basic - Waste line passing through ice storage bin. Bar.
- 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. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed employee changing gloves and not washing hands. **Corrected On-Site**
- High Priority - Live flies in kitchen. Observed 4 live flies hovering in corner next to flour bins, on food prep/can opening table.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried chicken 120°F in hot holding unit across from stove near food prep and dishwash areas. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee tasting cooked potatoes with gloved hand not wash hands and changing gloves. **Corrected On-Site**
- Intermediate - Accumulation of black/green-like substance on soda lines in ice bin at outside bar.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.
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6/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/21/2012 | Complaint Full | Call Back - Complied |
- Observed cutting boards at cookline and back salad prep reach in cooler grooved/pitted and no longer cleanable. **Warning**
- Critical - Observed dead roaches on premises. Observed one dead roach underneath large round table in dining room in far left corner. Dead roach was removed from restaurant. **Warning**
- Critical - Observed encrusted material on can opener. **Corrected On-Site** **Warning**
- Critical - Observed handwash sink used for purposes other than handwashing. Observed handwash sink in back dishwash area used to store soiled wiping cloth. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed precooked pork 48?F, noodles 47?F, and raw shrimp 50?F in upright reach in cooler at cookline. **Warning**
- Critical - Observed potentially hazardous food thawed in standing water. Observed frozen fish thawing in standing water in three compartment sink in back food prep/dishwash areas. **Warning**
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cookline. **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. Cookline. **Warning**
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12/20/2012 | Complaint Full | Warning Issued |
- No Violations Were Observed
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9/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Hotel and Restaurant current license not properly displayed. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee not changing gloves and washing hands before putting after mopping floor. Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed--wet wiping cloth solution.
- Critical - Observed sewage backing up through floor drains of establishment--water backing up through floor drains in dishwash area.
- Observed utensils stored in crevices between equipment--knives stored between reach in coolers at cookline and back food prep area.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled--observed employee not changing gloves and washing hands before putting on gloves after mopping. Corrected On Site.
- Critical - Water pressure lacking at fixtures that require the use of water--hot water at handwash sink in back food prep area.
- Wet wiping cloth not stored in sanitizing solution between uses--dry storage.
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9/12/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours--alfredo sauce 49F made previous day 02/22/12. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours--soup 116F in deep metal pot in walk in cooler. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions--outside bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory--outside bar.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container--plastic cups with no handle used to scoop peppers. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees--outside bar.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils--outside bar.
- Observed build-up of grease on nonfood-contact surface--hood filters.
- Critical - Observed food being cooled by nonapproved method--alfredo sauce 49F covered in deep plastic container made previous day 02/22/12. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing--handwash sink at outside bar used to store plastic bucket.
- Critical - Observed no proof provided upon request of required employee food safety training.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--precooked chicken wings 50F in reach in cooler and sauteed peppers/onions 58F at cookline. Corrected On Site.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Observed unlabeled spray bottle stored on shelving next to container of dried pasta. Corrected On Site.
- Critical - Vacuum breaker missing at hose bibbs behind establishment.
- Critical - Water pressure lacking at fixtures that require the use of water--handwash sink across from walk in cooler entrance.
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2/23/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/6/2011 | Routine - Food | Call Back - Complied |
- Violation: 51 Observed new equipment added and moved in kitchen and outside bar area. You have 60 days to obtained approved plan review.
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11/3/2011 | Routine - Food | Call Back - Extension given, pending |
- Observed new equipment added and moved in kitchen and outside bar area. You have 60 days to obtained approved plan review.
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9/13/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours--sauteed onions made on 01.25.11 70F at cookline. Corrected On Site.
- In-use utensil not stored with no handle above the top of potentially hazardous food and the container--observed plastic cups with not handles inside sauces and garnishes at cookline.
- Critical - Observed buildup of blacklike/slimelike substance on soda lines going through ice at outside bar.
- Critical - Observed buildup of slimelike substance inside soda gun holsters at outside bar.
- Observed waste line passing through ice storage bin--inside bar.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)--sauteed onions made on 01.25.11 at cookline 70F. Corrected On Site.
- Waste lines missing at soda gun holsters at outside bar.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above--fried chicken 129F and 125F and soup 62F.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed an ice machine with no overhead protection.
- Observed plastic cups with no handles used to scoop out salads, dressings, and other ready-to-eat foods.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit--cookline.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Water pressure lacking at fixtures that require the use of water--handwash sink at cookline.
- Critical. Hot water supply not maintained during peak periods--hotwater at handwash sinks not reaching 100F. Repeat Violation.
- Waste line missing at soda gun holster--outside bar.
- Critical. No handwashing sign provided at a handsink used by food employees--women's restroom.
- Observed open dumpster lid. Corrected On Site.
- Critical. Observed 5 dead roaches on floor in corner of dining room. This violation must be corrected by : 08.06.10.
- Critical. Observed roach activity as evidenced by 1 live roach found crawling on inside bar. This violation must be corrected by : 08.06.10.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed--wet wiping cloth solutio Repeat Violation.
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8/5/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--sauteed onions at cookline 56F. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above--sauteed onions at cookline. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours--sauteed onions at cookline. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours--sauteed onions at cookline. Corrected On Site.
- Critical. Observed food stored on floor--boxes of frozen chicken on floor in walk-in freezer and box of lettuce in walk-in cooler.
- Observed ice scoop with handle in contact with ice--outside bar.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink--outside bar.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slimelike substance inside soda gun holsters at outside bar.
- Critical. Hot water supply not maintained during peak periods--back kitchen handwash sink.
- Waste line missing at soda gun holster--outside bar.
- Critical. Observed handwash sink used for purposes other than handwashing--back handwash sink used to store metal pan, plastic cups, and drink.
- Critical. No handwashing sign provided at a handsink used by food employees--restrooms.
- Observed open dumpster lid.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed--wet wiping cloth solution.
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2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/22/2009 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented--selling ponga/basa as Grouper.
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7/16/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--sauteed onions and mushrooms 55F at cookline. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--sauteed peppers 57F and raw hamburger 55F in reach-in cooler at cookline Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--reach-in cooler at cookline.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation--raw fish stored next to raw chicken in reach-in cooler at cookline.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food--dressings and gravy at cookline.
- 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--flour bin.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner--tongs stored on oven door handles.
- Equipment and utensils not properly air-dried.
- Observed utensils stored in crevices between equipment--knife in reach-in cooler at back sslad prep aa.
- Critical. Observed 2 live flies in kitchen--back food prep area.
- Wet mop not hung to dry.
- Critical. Observed an uncovered electrical box. For reporting purposes only.
- Critical. Identity of food or food product misrepresented--selling ponga/basa as Grouper.
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7/15/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/4/2008 | Routine - Food | Warning Issued |
| No report available. | 7/21/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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