- Basic - Bowl or other container with no handle used to dispense food. Souffle cup in seasoning **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. By bar. Tank wedged to prevent tipping **Corrected On-Site**
- Basic - Ceiling tile in disrepair. Missing tile by dry storage, warped tile on cook line
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler by dish **Corrected On-Site**
- Basic - Food stored on floor. Product on floor in freezer **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - Outer openings not protected with self-closing doors. Rear door lacks closer
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Lobster in sink **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Tile and surface worn to substrate
- Basic - Working containers of food removed from original container not identified by common name. Flour bin
- 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. Registered 0, reprimed to100 ppm **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream pies at 58F, pudding 50F. Product displayed less than 2 hrs, rechilled, suggest uing deeper pans or utilizing TPHC for cold Holding **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried fish 127F scallops 108F. Operator states that fried items are replaced every 4 hrs. Written TPHC procedure as well as documentation is required to utilize this control product replaced **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Shrimp over cooked surimi. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags properly dated , but not in order
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By bar **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.by bar **Corrected On-Site**
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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees working with watches While serving food. **Warning**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed manager helping on buffet line, with no beard Guard. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Beef 112°f **Warning**
- High Priority - Displayed food not properly protected from contamination. Transport not covered has lobster inside walk in cooler **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook observed placing items on the bar, returned to kitchen change gloves no hand washing. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Black mussels 122°f on the buffet line **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm chlorine **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Garlic stored inside walk in cooler **Corrected On-Site** **Warning**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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3/10/2014 | Routine - Food | Warning Issued |
- High Priority - Dented/rusted cans present. See stop sale. Tropical fruit salad
- High Priority - Live flies in kitchen.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom of cooler has food crumbs
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7/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/2/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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6/26/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters. Spoke with manager will have employee to clean over night.
- Basic - Clams/mussels/oysters removed from original container for long-term storage. Spoke to manager oyster tag kept stored in box in kitchen.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine sanitize 0ppm, manager notify company. Repeated 9/6/12 **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of powderade stored on counter
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Dishmachine area
- Basic - Working containers of food removed from original container not identified by common name. Mayo stored on top counter
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 126?f
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Spoke to manager all fried foods discarded after 4 hours. **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. salad/ dessert area stored on buffet line , repeated 9/6/12 **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee take boxes outside return to kitchen gloves not changed.
- Intermediate - Food manager certification expired. **Warning**
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4/22/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / cookline RIC has ambient air temperature of 50 F, operator relocated all PHF into a working cooler
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. / 0 ppm
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Lights missing the proper shield, sleeve coatings or covers. / inside Traulsen RIC and at ceiling outside WIC
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed cutting boards soiled with accumulation of residue.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. / in WIF / cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cream sauce/cheese at 50 F, at cookline RIC, less than 4 hours, adviced operator putted produsts in another workong cooler for rapid cooling
- Observed residue build-up on worktable / at wait station
- Critical - Observed soil buildup inside ice machine bin.
- Critical - Observed toxic item stored by water spray bottle / Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. / in WIF / WIC
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. / Operator stated that all fried food at buffet are hot held up to 4 hours then discarded
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / calamari, potato, pasta all 120 F at buffet / Corrected On Site. /reheated to 165 F
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. / one section of the buffet salad bar has no sneezeguard protection
- Critical - Unlabeled toxic container does not bear the manufacturer's label.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. / all dated 2010
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9/6/2012 | Complaint Full | Inspection Completed - No Further Action |
- Ceiling tile has hole on the edge, near office.
- Critical - Hot water not provided/shut off at employee hand wash sink. Manager change hose on hot water heater. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. lobster stored on transport cart uncovered . Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. beef stored above vegetables inside walk in cooler. Corrected On Site.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed food debris accumulated on kitchen floor. Croutons spilled on the floor near three compartment sink. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. mac/ cheese 116 degrees F , chicken wings 115 degrees F stored on buffet line. Recommend Manager to readjusted steam table therostate.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. seafood stored inside walk in cooler
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed fan not working properly inside walk in cooler,Manager notify refrigeration company order for fan.
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. beef/mushrooms 129 degrees F on buffet line recommend Manager water level to low for steam table added more water immediately ,and reheated product. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Top panel ice machine has black discoloration and slime on the panel.
- Critical - Observed buildup of slime on soda dispensing nozzles. Observed body of soda machine
- Observed equipment in poor repair. Doors on the reach in cooler not closing properly.
- Critical - Observed food stored on floor. Observed beef ribs stored inside walk in freezer Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. squid 46 degrees F shrimp /scallops 44 degrees F stored inside walk in cooler recommend Manager to place on ice bath immediately.
- Critical - Observed unlabeled spray bottle. Observed hanging in front dining area
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. No tag on fresh shellfish. Observed oysters bag in walk in cooler Owner found tag.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta salad 48 degrees F
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp 45 degrees F
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. crab cakes 118 degrees F Recommend Manager to check level of water inside steam table.
- Critical. Observed potentially hazardous food thawed at room temperature. calamari stored in 5 gallon bucket
- Critical. Observed raw animal food stored over cooked food. raw shrimp stored on top crawfish Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. Observed bottom with food debris
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of grease on nonfood-contact surface. Observed underneath hood system
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Coffee filters
- Floors not maintained smooth and durable.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Critical. Observed container of medicine improperly stored. Observed medicine with can of manwich
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-02-1 Observed holes in wall throughout the establishment.
- Violation: 37-09-1 Wall not smooth and easily cleanable.Entrance of kitchen area.
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7/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Shellstock tags not maintained in chronological order correlated to the date .
- Critical. Observed molluscan shellfish removed from original container for long-term storage.Oysters.
- Critical. Working containers of food removed from original container not identified by common name.Flour in kitchen.
- Critical. Working containers of food removed from original container not identified by common name.Sugar under prep table.
- Critical. Working containers of food removed from original container not identified by common name.Water bottle.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw grouper stored above french fries in upright freezer.
- Critical. Observed food stored on floor.Oil in storage area.
- Critical. Observed food stored on floor.Fish in walk in freezer.
- Critical. Observed uncovered food in walk in cooler.Dressings .
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed buildup of slime surrounding soda dispensing nozzles.
- Observed build-up of grease on nonfood-contact surface.Filters and surrounding hood suppresson system .99
- Observed single-service items stored on floor.Cups by buffet line. Corrected On Site.
- Observed single-service articles stored without protection from contamination.Coffee filters in servers' area. Corrected On Site.
- Observed holes in wall throughout the establishment.
- Wall not smooth and easily cleanable.Entrance of kitchen area.
- Critical. Manager lacking proof of Food Manager Certification.New manager on duty.
- 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 New employees on duty.
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5/20/2010 | Routine - Food | Warning Issued |
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.Inside fryer cabinets.
- Violation: 37-02-1 Observed holes in wall.Cooks' line.
- Violation: 51-29-1 Observed no child labor law poster.
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12/4/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Crab salad,dressings in reach in cooler.Stop Sale.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler by ice machine.
- Critical. Observed raw animal food stored over ready-to-eat food.Scallops stored over potatoes in walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw fish stored over soup in walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food.Crab stored over apple pies in freezer.
- Critical. Observed uncovered food in walk in cooler.Lobster.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch. Corrected On Site.
- Critical. Observed employee engage in food preparation put new gloves on without washing hands.
- Critical. Observed an open beverage container on a food preparation table . Corrected On Site.
- Observed employee with no hair restraint.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Advised operator to sanitize dishes at three comp sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.Inside fryer cabinets.
- Observed residue build-up on nonfood-contact surface.Side of reach in cooler in servers' area. Corrected On Site.
- Observed holes in wall.Cooks' line.
- Observed dusty ceiling tiles .Kitchen area.
- No copy of latest inspection report.
- Observed no child labor law poster.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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10/2/2009 | Routine - Food | Warning Issued |
| No report available. | 3/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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