- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water reaching a maximum of 86F at all handsinks tested. **Warning**
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11/12/2014 | Complaint Full | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Near back door **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Old labels stuck to food containers. Containers of ham and turkey dated 10/26. Labels are dissolvable. Containers not changed when product is restocked. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar in cup, wait station of main kitchen **Warning**
- 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. Handling wrap. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Improperly iced: butter 64F, sour cream 49F, batter and milk bath 54F. Advised to use time as a public health control. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . After 2.75 hours, soups 111F, 114F. After stirring, 156F. Advised to reheat on stove prior to storing in steam table **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over sauces, white cooler on cookline. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Buff sauce dated 11/3 - day 8. Pasta dated 11/2 - day 9 **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 5 under dry storage/office area. 2 in corner of unused upstairs bar. **Warning**
- High Priority - Small flying insects in bar area. Small downstairs indoor bar **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Operator diluted but advised to have pre mixer adjusted. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup along top. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Behind hanging tshirts. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water reaching a maximum of 86F at all handsinks tested. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main bar and small downstairs indoor bar, batteries dead **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Soda gun soiled. In small unused bar off main kitchen **Warning**
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11/10/2014 | Complaint Full | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to mop sink area. **Warning**
- Basic - Food stored on floor. Walk in freezer. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline cooler across from flat top grill. **Warning**
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07/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to mop sink area. **Warning**
- Basic - Food stored on floor. Walk in freezer. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline cooler across from flat top grill. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 4 on top of man dish machine. Approximately 15 inside of clean containers on bottom shelf in dish area. Approximately 20 on floor under shelving. In small downstairs indoor bar, approximately 7 under soda bin closest to wall. in dry storage area of main kitchen, approximately 5-10 under shelving on floor. All droppings are hard and appear to be old. There was no rodent activity observed in food preparation areas.
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07/24/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Dead rodent present. Hallway east of kitchen area. In alcove area next to ice machine, on the floor by the hot water heater, in trap. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to mop sink area. **Warning**
- Basic - Food stored on floor. Walk in freezer. **Warning**
- Basic - Handsink at end of cookline runs partially onto floor and partially into drain. **Warning**
- Basic - Ice scoop handle in contact with ice. Outdoor bar
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler, right cookline cooler
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline cooler across from flat top grill. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main machine, 0 ppm cl. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In right cookline cooler on botto, right: veggie burgers 45F, raw chicken 44F, raw beef 49F, in cooler overnight per operator. Other cooler temperatures: raw chicken 42F, cheese 42F, cut tomatoes 39F, blue cheese 41F. Advised to service cooler and remove items above 41F. In walk in cooler, cheese 48F, hot dogs 48F, pasta 49F, soup 46F, butter 47F. Items in cooler overnight. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. In walk in cooler, covered 5 gallon container of chowder 55F, cooling from 7/22/14 per operator. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Soups 145-160F, 149F and cheese sauce 137F after 3.5 hours in steam table. Advised to heat items on stove before placing in steam table to hot hold. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Turkey over beef. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. 1 in main indoor bar on the floor. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 4 on top of man dish machine. Approximately 15 inside of clean containers on bottom shelf in dish area. Approximately 20 on floor under shelving. In small downstairs indoor bar, approximately 7 under soda bin closest to wall. in dry storage area of main kitchen, approximately 5-10 under shelving on floor. All droppings are hard and appear to be old. There was no rodent activity observed in food preparation areas.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. **Corrected On-Site** **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.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
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07/23/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Floor area(s) covered with standing water. Upstairs BR under three compartment sink.
- Basic - No handsink in tiki bar. Three compartment sink may not be used for open air warewashing. Three compartment sink may be used as handwashing sink if two basins are blocked off and only single basin is accessible.
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4/11/2014 | Complaint Full | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag in the box soda under shelving
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer
- Basic - Ceiling tiles missing. Main dish area
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Dead rodent present. Next to ice machine in small alcove near hot water heater **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Upstairs BR under three compartment sink.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Right cookline cooler. **Corrected On-Site**
- Basic - No handsink in tiki bar. Three compartment sink may not be used for open air warewashing. Three compartment sink may be used as handwashing sink if two basins are blocked off and only single basin is accessible.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In vegetable walk in cooler, gravy and potatoes 53-54F, out and returned to cooler per operator.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 under helping neat bag in the box hallway, storage closet. In upstairs bar, 5 droppings on floor. 7 on floor in dry storage/office under shelving **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- 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. Kitchen **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/10/2014 | Complaint Full | Warning Issued |
- Basic - No handsink installed in upstairs bar as outlined on the approved plans.
- Basic - No handwashing sign provided at a hand sink used by food employees. Small bar. **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. Cutting lemons . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef and beef over fish. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Cold water at mop sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Small Bar. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer, windex. **Corrected On-Site**
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2/12/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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