- 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. Observed employee cutting up oranges and lemons for drinks with no gloves **Corrected On-Site**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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08/20/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. On RIC across from grill
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.observed cheese 50° F, Raw grouper 50° F, raw tuna 51° F, in RIC across from grill corrective action taken all TCS food moved to working unit
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw tuna over red sauce in RIC **Corrected On-Site**
- 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. Observed RIC across from grill ambient temp 51°F corrective action taken all food moved to working unit
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. RIC across from pizza oven ambient temp 60° F in top section and RIC across from grill ambient temp 60° F **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. RIC across from cookline raw fish 60° F, raw chicken 60° F, raw hamburger 60° F corrective action taken food iced down. **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. Sanitizer bucket empty DM 0 ppm chlorine **Repeat Violation** **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife rinsed in hand wash not sanitized **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 60° F, boiled eggs 60° F, red sauce 60° F in top section of RIC across from pizza oven corrective action taken food iced down new unit already ordered **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked ham in WIC **Repeat Violation** **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Hand wash across from pizza oven **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site** **Warning**
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11/21/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed two bags of onions on WIC floor. **Corrected On-Site** **Warning**
- 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** **Warning**
- Basic - In-use pizza spatula stored in crack between wall and drain pipe. **Corrected On-Site** **Warning**
- Basic - Observed Hole in wall above hand sink by employee bathroom. **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. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over deli meat in WIC. **Corrected On-Site** **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Voluntarily discarded. In WIC **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **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**
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5/31/2013 | Routine - Food | Warning Issued |
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 4 employees in kitchen, 2 bartenders, 1 server **Warning** Time extension to next routine inspection.
- 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. **Warning** Time extension to next routine inspection.
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3/29/2013 | Routine - Food | Call Back - Complied |
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 4 employees in kitchen, 2 bartenders, 1 server **Warning**
- 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. **Warning**
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1/11/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored in dirty water on prep table **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw fish being thawed at room temperature next to slop sink **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed raw shrimp thawing in standing water next to slop sink **Warning**
- Basic - Soiled dry wiping cloth in use. Observed dry wiping cloth used to wipe prep surfaces and hands **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee put on gloves without washing hands **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. Observed employee handle burger buns bare handed, also plated cooked shrimp bare handed **Warning**
- High Priority - Employee washed hands with no soap. Observed employee rinse hands no soap used **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed pepperoni at 50?F and cheese at 48?F in reach in cooler with ambient air temp at 43?F, observed cheese at 59?F, raw shrimp at 49?F and shredded cheese at 62?F in reach in cooler with ambient air temp at 49?F. Observed cole slaw at 67?F and sliced/diced tomatoes at 54?F on top cold hold table,
- Intermediate - Cold holding equipment incapable of 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. Observed reach in cooler with ambient air temp at 49?F **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Behind the bar **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse hands in 3 compartment sink **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed food particles in hand sink in kitchen **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 4 employees in kitchen, 2 bartenders, 1 server **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed soup made yesterday with no date label **Warning**
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1/8/2013 | Routine - Food | Warning Issued |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Violation: 51-16-1 No plan review submitted and renovations in progress. outside bar no plan review3 inside dining eliminated additional seating
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10/16/2012 | Complaint Full | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. corrected 4th run Corrected On Site.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Floors not constructed easily cleanable. kitchen construction area
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. salad prep
- No Heimlich maneuver sign posted.
- No plan review submitted and renovations in progress. outside bar no plan review3 inside dining eliminated additional seating
- 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. 7 employees
- Critical - Observed flammable material stored around water heater. For reporting purposes only.
- Critical - Observed incorrect information on Hotel and Restaurant license. seating address
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. seafood
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed toxic item improperly stored. chem sprays at handsink
- Critical - Stem type thermometer not within the intended measuring range of use. using 50 to 550
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5/8/2012 | Complaint Full | Warning Issued |
- Violation: 51-16-1 No plan review submitted and renovations in progress.
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4/30/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. two sinks Corrected On Site.
- No plan review submitted and renovations in progress.
- Critical - No professional hygiene and/or foodborne illness training provided.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed a nonfood-grade basting brush used in food. using paint brush
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. making salads
- Critical - Observed employee improperly washing hands. less than 5 seconds
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical - Observed flammable material stored around water heater. For reporting purposes only.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage 50f pizza prep
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed uncovered food in holding unit/dry storage area. pork potato
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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4/18/2012 | Routine - Food | Warning Issued |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No professional hygiene and/or foodborne illness training provided.
- Observed build-up of grease on nonfood-contact surface.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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9/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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