- Basic - Ice scoop stored in contact with ice at bar. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees at back bar room. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed gumbo dated 11/09/14 at 61f. See stop sale. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Handwash sink used for purpose (storage) other than handwashing. **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 - No soap provided at handwash sink at front bar. **Warning**
- Intermediate - Soda gun at front bar soiled. **Warning**
- Portable fire extinguisher not mounted. For reporting purposes only. **Warning**
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11/10/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of mold-like substance on nonfood-contact surface. At outside of dishwasher in bar area. Mop sink.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Sushi cooler door had duct tape.
- Basic - Floor soiled/has accumulation of debris. Under ice machine. Under and behind all equipment in bar and sushi area.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Gaskets/seals on holding unit in poor repair. In main kitchen.
- Basic - Hole in wall. Behind bar glass washing machine.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In main kitchen RIC.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Shelf under preparation table soiled with food debris. In bar area.
- Basic - Soil residue build-up on nonfood-contact surface. In dust pans.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Live, small flying insects in food preparation area. Observed 7 in sushi area.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over cucumbers in WIC in bar area.
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored by or with food.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Sink had drainer in sink. Bar HW sink had food in bottom.
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (flour) stored in dry storage area not covered.
- Basic - No handwashing sign provided at a hand sink used by food employees at sushi bar.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food (grits - 51f, florentine sauce - 50f) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No soap provided at handwash sink at front bar.
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service items stored on floor in dry storage area.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/22/2013 | Routine - Food | Call Back - Complied |
- No plan review submitted and renovations done.
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10/9/2012 | Routine - Food | Warning Issued |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food thawed in standing water.
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5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/10/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- No mop/service sink installed/available at establishment. Mop sink was broken.
- 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
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floors, under equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed packaged food not labeled as specified by law.
- Critical - Observed small flying insects in bar area.
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2/23/2012 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Handwash sink.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/2/2011 | Routine - Food | Call Back - Complied |
- (d) Carbon dioxide and helium tanks shall be adequately secured so as to preclude any danger to safety.
- Critical - Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Equipment location. (3) Vending machines, ovens and other equipment shall be located in a room, area or space which is maintained in a clean condition and which is protected from overhead leakage from drains, piping and other sources.
- Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical - No bare hand contact of exposed ready-to-eat food. Food EMPLOYEES' may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical - Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food properly thawed
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Critical. Food management certification valid
- Critical. Employee training validation
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7/6/2010 | Routine - Food | Warning Issued |
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. Using bamboo mats. Corrected On Site.
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4/1/2010 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit.
- Equipment or utensils not designed or constructed in a durable manner. Using bamboo mats. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Reach-in beer cooler not cleaned prior to accumulation of soil residue.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- 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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1/25/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit (sushi rice). Corrected On Site.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed cloth used as a food-contact surface over sushi rice.
- Critical. Alternative Operating Procedure does not contain a component that identifies the specific work area, employee position, food preparation process or how cross-contamination is precluded.
- Critical. No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). For reporting purposes only.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/12/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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