- Basic - Food stored outside. Walk in cooler is outside with no overhead protection.
- Basic - Gaskets/seals on holding unit in poor repair. RIF
- Basic - Hood soiled with accumulated grease.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Soda gun holster with accumulated slime/debris. Bar
- 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 - 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.
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5/1/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roaches on premises. Observed 2 dead roaches at front counter. Operator states pest control serviced two days ago. Operator cleaned up roaches. operator showed a bill from 4/22/14
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food stored outside. Walk in cooler is outside with no overhead protection.
- Basic - Gaskets/seals on holding unit in poor repair. RIF
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Soda gun holster with accumulated slime/debris. Bar
- Basic - Wall soiled with accumulated grease. Behind and beside grill and stove
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper ceviche is served,
- High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches by toaster oven and one live roach in kitchen on wall by stove.
- 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 - Employee used handwash sink as a dump sink. Bar
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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 - 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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4/30/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Small flying insects in bar area.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Dressing in reach in cooler.
- Basic - Case of single-service articles stored on floor in dry storage area. Cups **Corrected On-Site**
- Basic - Condensation or other drainage not disposed of according to law. Reach in cooler in kitchen by stove.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. Ice machines downstairs.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Single-service articles not stored inverted or protected from contamination. Bar outside **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. Cookline
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop, mop bucket, broom and dustpan in kitchen area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Bar outside
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Clorox spray. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen
- Intermediate - Slicer blade guard soiled with old food debris.
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4/10/2013 | Complaint Full | Inspection Completed - No Further Action |
- Condensation or other drainage not disposed of according to law.
- No handwashing sign provided at a handsink used by food employees.
- Observed employee with no hair restraint.
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3/12/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Condensation or other drainage not disposed of according to law.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required state approved 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 - Observed buildup of soiled material on racks in the reach-in freezer
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed flammable material stored around water heater. For reporting purposes only.
- Critical - Observed food container not properly labeled.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Gallon of milk
- Observed single-service items stored on floor.
- Critical - Observed small flying insects in bar area.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed walk-in cooler gasket torn/in disrepair.
- Wet mop not hung to dry.
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12/11/2012 | Routine - Food | Warning Issued |
- Ceiling tile DIRTY
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.can products next to haNDSINK
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.icescoop
- Light not functioning.
- Lights missing the proper shield, sleeve coatings or covers.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No oyster warning sign with required language provided.
- 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.ALL TRAINING CERTIFICATES MUST BE PROVIDED
- Observed attached equipment soiled with accumulated dust.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor.WALK IN COOLER
- Critical - Observed food stored on floor. Corrected On Site.
- Observed gaskets with DEBRIS-like build-up.
- Observed grease accumulated under cooking equipment.KITCHEN
- Critical - Observed handwash sink used for purposes other than handwashing.FRONT COUNTER
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles improperly stored.
- Observed single-service articles stored without protection from contamination.STORAGE SHED
- Critical - Observed small flying insects in bar area.
- Critical - Observed uncovered food in holding unit/dry storage area.ice tea
- Observed unnecessary items on the premise.KITCHEN
- Observed unnecessary items on the premise.OUTSIDE AROUND COOLERS
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.CLASS K
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.by ac vent
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot water not provided/shut off at employee hand wash sink.bar bathroom
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 expired
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored in ice used for drinks.bottles Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.fry chopper
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw eggs over fish
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.straws must be wrapped
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed soiled reach-in cooler gaskets.
- Waste line missing at soda gun holster.
- Wet mop not hung to dry.
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8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed buildup on soda dispensing nozzles.
- Observed hole in wall.left of slicer
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/20/2011 | 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.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after eating
- Critical. Observed employee eating in a food preparation or other restricted area.wirh gloves on then return to working
- Critical. Sanitizing solution compartment not set up
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed presetting of unwrapped silverware.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hotel and Restaurant license not properly displayed.not current licencse posted
- No copy of latest inspection report.
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11/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No tag on fresh shellfish.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. No handwashing sign provided at a handsink used by food employees.front
- Observed wall in disrepair.by hot holding area
- 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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4/7/2010 | 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.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Wall by hot hold area
- Observed residue build-up on nonfood-contact surface.fan
- Critical. No handwashing sign provided at a handsink used by food employees.front
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Call Back - Complied |
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