- Basic - Bowl or other container with no handle used to dispense food. Souffl cups in seasonings. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bulk sugar container.
- Basic - Build-up of grease on nonfood-contact surface. Underside of salamander.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Covered waste receptacle not provided in women's bathroom. In employee women's restroom.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop in bulk sugar **Corrected On-Site**
- Basic - Large amount of unused equipment/supplies present. 4 reach-in coolers, ice machine.
- Basic - No handwashing sign provided at a hand sink used by food employees. On cook line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 50, cheese 48 less than 4 hours. Corrective action: operator placed product on ice for temperature recovery.
- Intermediate - Employee used handwash sink as a dump sink. Ice in server station hand wash sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container in sink by dish machine. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By walk-in cooler. **Corrected On-Site**
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Handsink near dishmachine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.container of raw shrimp in prep sink outside of walk in cooler. **Corrected On-Site**
- Basic - Reach in cooler in dining room had an ambient air temperature of 44.5 °f. Milk was stored in the same cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk in bar area temped 51°f, product was not in the process of preparation or cooling, operator stated that product had been in cooler for approximately 3 days. Operator discarded of product on site.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.observed food handler touch raw meat and then with same gloves proceeded to prepared ready to eat food. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Milk in bar area temped 51°f, product was not in the process of preparation or cooling, operator stated that product had been in cooler for approximately 3 days. Operator discarded of product on site.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near dishmachine. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink on cookline.
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/4/2013 | Routine - Food | Admin. Complaint Callback Complied |
- 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. **Corrected On-Site**
- Basic - Grease accumulated on floor under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler shelves, shelf under bus pans, and can opener base with rust that has pitted the surface.
- 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 - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Employee used handwash sink as an ice dump sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Slicer blade soiled with old food debris.
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets and cooler door frames with slimy/mold-like build-up. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream, 61 F; plant foods, 60 F; corrective action taken: manager discarded product. **Warning** On callback, at cookline: shredded cheese, 52 F; egg wash, 62 F; crab meat, 51 F; pulled pork, 51 F; sliced cheese, 61 F;
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw Beef, chicken, shrimp, 54 F; less than 2 hours. corrective action taken: product removed to colder unit. **Warning** On callback, in refrigerated drawers: raw hamburger, 49 F; raw chicken breast, 49 F;
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine in back room. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning** On callback, cookline cutting boards heavily stained.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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6/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Gaskets and cooler door frames with slimy/mold-like build-up. **Warning**
- Basic - Stored food not covered in walk-in cooler. Prime rib. **Corrected On-Site** **Warning**
- High Priority - Cheddar cheese cold held at greater than 41 degrees Fahrenheit. 61 F; corrective action taken: manager discarded product. **Warning**
- High Priority - Food with mold-like growth. Feta cheese. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream, 61 F; plant foods, 60 F; corrective action taken: manager discarded product. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw Beef, chicken, shrimp, 54 F; less than 2 hours. corrective action taken: product removed to colder unit. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Seafood bisque. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine in back room. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pitcher stored in server station hand sink. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue/beer. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **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**
- Intermediate - Reach-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. Wait station cooler. **Warning**
- Intermediate - Refrigerated drawers 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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4/9/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom. employee restroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Wait station near restrooms. Corrected On Site.
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of slime in the interior of ice machine. closet in dining room.
- Observed cooler gaskets and door frames with slimy/mold-like build-up.
- Critical - Observed cutting boards heavily stained/grooved
- Observed residue build-up on nonfood-contact surface. Inside cabinet under wait station beverage dispenser.
- Critical - Observed soil buildup inside ice bins at wait stations.
- Critical - Observed unlabeled chemical spray bottles.
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12/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at salad area. Corrective action taken: product removed to another unit, service scheduled. Operator will not use unit for potentially hazardous foods until it is temping properly.
- Critical - Covered waste receptacle not provided in women's bathroom. employee restroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hand wash sink in bar lacking proper hand drying provisions. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Wait station near restrooms. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing sink in bat. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing sink. Wait station near restrooms. Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 12/02/2012.
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of slime in the interior of ice machine. closet in dining room.
- Critical - Observed buildup of slime in the interior of ice machine. kitchen.
- Observed cooler gaskets and door frames with slimy/mold-like build-up.
- Critical - Observed cutting boards heavily stained/grooved
- Critical - Observed food, bagged ice, stored on walk-in freezer floor.
- Critical - Observed handwash sink used for purposes other than handwashing. ice dumped in handsink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheeses, in ice bath at prep area. Corrective action taken: product placed in metal pans, submerged further into ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, cheese, fish dip, 47-51F; reach in cooler at salad area. Corrective action taken: product removed to another unit.
- Observed residue build-up on nonfood-contact surface. Inside cabinet under wait station beverage dispenser.
- Critical - Observed soil buildup inside ice bins at wait stations.
- Critical - Observed toxic item stored by food. Spray cleanser stored with liquor bottles. Corrected On Site.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Critical - Observed unlabeled chemical spray bottles.
- Critical - Pesticide use not in accordance with manufacturer's directions. Husehold Raid in use.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/3/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/20/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. At bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. At bar
- Critical - Hot water not provided/shut off at employee hand wash sink. At outside service station hand sink Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. At bar
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Raw wood at Sushi bar
- Observed build-up of mold-like substance on surface of nonfood-contact surface. At underside of drink station at wait service stations
- Critical - Observed buildup of soiled material on mixer head and slicer.
- Observed cutting board grooved/pitted and no longer cleanable. At Sushi bar
- Observed leaking pipe at plumbing fixture. At the cornor hand sink of bar
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed soil residue in storage containers. Knives holder
- Critical - Working containers of food removed from original container not identified by common name. Squeeze bottles at Sushi bar
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8/22/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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