- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Dough on walk in freezer floor and cheese on walk in cooler floor.
- 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 - Floor area(s) covered with standing water. By ice machine near bar.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen.
- Basic - Single-service articles not stored inverted or protected from contamination. Lids for cups
- Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in butter 57 °F, operator discarded **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Employee used handwash sink as a dump sink. Bar area
- Intermediate - Equipment drain line draining into handwash sink. Drain line from vitamix.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Bar area **Repeat Violation**
- 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. No training for Abby Kuwabara.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (dough) stored on floor in walk in freezer.
- Basic - Food (soda) stored in a prohibited area (ice machine).
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers (cookline, wait station).
- Basic - No handwashing sign provided at a hand sink used by food employees (cookline).
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink (bar, cookline).
- Intermediate - No soap provided at handwash sink (bar).
- 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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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks at bar not adequately secured.
- Basic - Food (bread) stored on floor in walk-in freezer.
- Basic - Food (limes, cheese) stored on floor in walk in cooler.
- Basic - No handwashing sign provided at hand sink at bar.
- Fire extinguisher near front bar not properly mounted. For reporting purposes only.
- Intermediate - Accumulation of soil in ice machine at bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar.
- Intermediate - Spray bottle containing toxic substance (sanitizer) not labeled.
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment at cookline incapable of maintaining potentially hazardous food at proper temperatures (44f). Operator instructed to monitor unit.
- Lights at wait station missing the proper shield, sleeve coatings or covers.
- Critical - Observed food (cheese, lemons, dough) stored on floor in walk in cooler.
- Critical - Observed potentially hazardous food (sausage) cold held at greater than 41 degrees Fahrenheit (44f). **Corrected On-Site**
- Critical - Potentially hazardous food (sausage) not held at 135 degrees Fahrenheit or above (130f). **Corrected On-Site**
- Wet wiping cloths not stored in sanitizing solution between uses.
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No handwashing sign provided at handsink at cookline.
- Critical - Observed buildup of soil in the interior of ice machine.
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4/12/2012 | Complaint Full | Inspection Completed - No Further Action |
- Lights at cookline missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit at cookline.
- Critical - No handwashing sign provided at handsink at cookline.
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks near bar not adequately secured.
- Critical - Cold water shut off at employee handwash sink at cookline.
- Critical - Hand wash sink at cookline lacking proper hand drying provisions.
- Critical - Hand wash sink at frontline lacking proper hand drying provisions.
- Critical - Hot water shut off at employee hand wash sink at cookline.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed food (potatoes) stored on floor in walk in freezer.
- Observed grease/food debris accumulated on kitchen floor behind cookline equipment.
- Critical - Observed raw animal food (chicken) stored over ready-to-eat food (fish) in walk in cooler.
- Critical - Observed raw animal food (pork) stored over ready-to-eat food (tortillas) in walk in cooler.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (onions) cold held at greater than 41 degrees Fahrenheit (47F). Corrected On Site.
- Critical. Observed potentially hazardous food (squash) cold held at greater than 41 degrees Fahrenheit (45F). Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above (126F). Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods (chicken) and ready-to-eat foods (crab) in reach in cooler.
- Critical. Observed food (pickles) stored on floor in walk in cooler.
- Critical. Observed food (fish) stored on floor in walk in freezer.
- In-use utensil in nonpotentially hazardous food (sugar) not stored with handle above top of food within a closed container.
- In-use utensil not stored with handle above the top of potentially hazardous food (potatoes) and the container.
- Critical. Observed hand wash sink at wait station inaccessible.
- Critical. Observed interior of microwave soiled.
- Observed food debris/grease accumulated on kitchen floor.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Carbon dioxide/helium tanks at wait station not adequately secured.
- Carbon dioxide/helium tanks near main bar not adequately secured.
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food (bread crumbs) removed from original container not identified by common name.
- Critical. Observed potentially hazardous food (chicken) cold held at greater than 41 degrees Fahrenheit (56F). Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (56F). Unit's filter was cleaned; cooler now holding 40F. Corrected On Site.
- Critical. Observed food (creamers) stored in ice used for drinks at wait station.
- Observed ice scoop at wait station with handle in contact with ice.
- Critical. Observed hand wash sink at cookline used for purpose other than washing hands (storage of chemicals).
- Critical. Hand wash sink at cookline lacking proper hand drying provisions.
- Observed soil accumulated on kitchen floor around mop sink.
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5/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (butter) cold held at greater than 41 degrees Fahrenheit (44F).
- Critical. Cold holding equipment (walk in cooler) incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical. Observed food (lemons) stored in ice at wait station.
- Observed ice scoop at wait station with handle in contact with ice. Corrected On Site.
- Critical. Observed hand wash sink at cookline inaccessible.
- Waste lines missing at soda gun holsters at bar.
- Critical. Hand wash sink at cookline lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing sink at cookline.
- Critical. Observed unlabeled spray bottle at end of cookline.
- Carbon dioxide/helium tanks at wait station not adequately secured.
- Carbon dioxide/helium tanks near bar not adequately secured.
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12/23/2009 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil with no handle used to dispence ice at icemachine near bar.
- Critical. Observed hand wash sink at cookline used for purpose other than washing hands.
- Waste lines (2) missing at soda gun holsters at bar.
- Carbon dioxide/helium tank at wait station not adequately secured.
- Carbon dioxide/helium tanks near bar not adequately secured.
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8/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/7/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 5/5/2009 | Routine - Food | Warning Issued |
| No report available. | 1/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/11/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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