- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead roaches in glue trap in kitchen under HWS
- Basic - Bowl or other container with no handle used to dispense food. Sugar
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Dead roaches on premises. 1 dead in ice bin at bar(not in use)
- 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.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Faucet/handle missing at plumbing fixture. HWS at bar
- Basic - Floor area(s) covered with standing water.in front of servers reach in cooler
- Basic - Floors not constructed to be easily cleanable. WIC
- Basic - Food debris accumulated on kitchen floor. Under prep tables, under bar equipment inside bar/ outside bar, under servers station shelves
- Basic - Grease accumulated under cooking equipment.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Three door up right reach in cooler
- Basic - Reach-in cooler gasket torn/in disrepair. Three door upright **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Three door upright reach in **Repeat Violation**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Servers station
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- 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 server prep drinks and place with bare hands limes in drink for customers. **Corrected On-Site** **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeded 200ppm **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee used handwash sink as a dump sink. Servers sink **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. HWS across walk in cooler
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Main kitchen **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. HWS across walk in cooler, HWS at bar
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Intermediate - Slicer blade soiled with old food debris.
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Wait area
- Basic - Equipment and utensils not properly air-dried - wet nesting. Across from three compartment sink
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Wait area
- Basic - Stored food not covered in chest freezer. Mozzarella sticks and pretzels
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 49F, flattop cooler **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. 49F, flattop cooler **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. **Corrected On-Site**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. Dishmachine
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over potatoes
- 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. Deli meat in walk in cooler
- 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.
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels on containers, across from three compartment sink
- Basic - Clean cups/glasses not properly air dried - wet nesting. Wait area
- Basic - Equipment and utensils not properly air-dried - wet nesting.food containers across from three compartment sink
- Basic - Food stored in holding unit not covered. Reach in cooler near steam table
- Basic - Wall soiled with accumulated black debris in dishwashing area. Dishmachine
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar
- Basic - Working containers of food removed from original container not identified by common name. Flour
- Basic - High Priority - Dead roaches on premises. 1palmetto near three compartment sink
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In three compartment sink
- Intermediate - Handwash sink used for purposes other than handwashing. Storage, wait area
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer
- Basic - Food stored on floor. Box of potatoes, outside of walk in cooler
- Basic - Ice scoop handle in contact with ice. Inside bar
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Dishmachine
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over potatoes in reach in cooler, cookline **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. wait area
- Critical - No oyster warning sign with required language provided. Corrected On Site. provided one
- Critical - Observed food stored on floor. oil, cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in reach in cooler next to class k
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over pickles in walk in cooler
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plastic cups in wait area
- Critical - Handwashing cleanser lacking at handwashing lavatory. across from walkmin cooler
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. across from walk in cooler
- 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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6/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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