- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights over the pizza oven without proper light shielding.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Test strip replenished while still present. **Corrected On-Site**
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. **Repeat Violation**
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/17/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp, butter, peppers, etc in reachin cooler in corner of kitchen and cooler in ceviche bar at 50-54°F, all TCS food voluntarily discarded. Also in walkin cooler cheese, cut vegetables noodles etc at 44°F, ambient 41°F. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches in ceviche bar, killed on site. No other evidence found. **Warning**
- Intermediate - Reach-in cooler in ceveche bar and in corner of kitchen ambirnt temperatures 54°F, and 47°F 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. Coolers emptied of all TCS foods **Warning**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. **Warning**
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1/16/2014 | Routine - Food | Warning Issued |
- 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. Observed 0 ppm chlorine at bar dish machine. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. One handwash sink out of order in kitchen. **Warning**
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12/31/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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12/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Noted added 40 seats in Tarpon Cove Room. Seat change eval form signed by Fire Marshal but not signed by Wastewater Authority. (Final seating for Division of Hotels and Restaurants license should be 270.) **Repeat Violation** **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. Observed 0 ppm chlorine at bar dish machine. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Ceviche over greens. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. One handwash sink out of order in kitchen. **Warning**
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6/19/2013 | Routine - Food | Warning Issued |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Repeat Violation. Added 40 seats near restaurant - room named "The Cove at Tarpon Bay", place settings are the same as in the Tarpon Bay restaurant. Seating change evaluation form provided. (Final seating for Division of Hotels and Restaurants license should be 270). On callback, seating change form not available.
- Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. some ceviche seafood [scallops, grouper, calamari, etc.] is wild caught; invoices don't specifically indicate a parasite destruction statement. On callback, no information available to determine if parasite destruction is being done.
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1/15/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Equipment and utensils not properly air-dried. cleaned containers stacked wet on shelf near dishmachine
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Repeat Violation. Added 40 seats near restaurant - room named "The Cove at Tarpon Bay", place settings are the same as in the Tarpon Bay restaurant. Seating change evaluation form provided. (Final seating for Division of Hotels and Restaurants license should be 270).
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. some ceviche seafood [scallops, grouper, calamari, etc.] is wild caught; invoices don't specifically indicate a parasite destruction statement.
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11/13/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, bar dishmachine, use kitchen dishmachine until unit is serviced.
- Equipment and utensils not properly air-dried. containers stacked wet on shelves near warewash area
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Added 40 seats near restaurant - name of banquet room "The Cove at Tarpon Bay". Seating change evaluation form provided. [final seating for license should be 270] Please fax to 239.344.4995.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar, flour, panko bins
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on soda gun dispensing nozzle. at bar
- Observed gaskets with black-like slimy/mold-like build-up. cookline reach-in coolers
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, bar dishmachine, can use kitchen dishmachine in the mean time.
- Equipment and utensils not properly air-dried. containers stacked wet on shelf near warewash area
- Observed reach-in cooler gaskets with black slimy/mold-like build-up. throughout cookline
- Critical - Observed toxic item stored with utensils. wisks in wiping cloth quaternary ammonium sanitizer bucket; employee proceeded to use wisk in container of miso soup Corrected On Site. soup discarded, in-use utensils removed from bucket and cleaned.
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3/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. handled wet wiping cloth with sanitizer, then went back to food preparation without removing gloves and washing hands Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. in-use utensils in 125 F water temperature Corrected On Site.
- Observed wiping cloth used for food spills also used for other purposes. observed employee wipe knife off with wet wiping cloth with chemical sanitzer, then immediately use knife in food preparation.
- Observed gaskets with black slimy/mold-like build-up. reach-in cooler under waffle maker; reach-in cooler at saute station
- Critical. No handwashing signs provided at a handsink used by food employees. both men's and women's bathrooms
- Critical. Hand wash sink lacking proper hand drying provisions. bar section
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12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employees wash hands with no hot water. hot water supply not working.
- Critical. Hot water supply not maintained during peak periods. no hot water at handwash sinks, 3 compartment sink, bathrooms; engineering was contacted & came at end of inspection. water temperature 78 F. OSG protocal is next unannounced inspection for compliance schedule.
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soiled reach-in cooler gaskets. front main cook station
- Equipment and utensils not properly air-dried. containers on shelf in kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. warewash area
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9/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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