- No Violations Were Observed
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10/01/2014 | Routine - Food | Call Back - Complied |
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Mat at cook line **Warning**
- Basic - Clean equipment stored on floor. Lids for prep unit, mgr placed them in dish washing area **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Cloth used as liner for cups. At server area **Warning**
- Basic - Food stored on floor. Ice buckets with ice by ice bin, mgr out them on crate, also flour by cook line, employee put it on crate **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On serving table, by cook line **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. New hand sink, server area, gave one **Corrected On-Site** **Warning**
- Basic - Ventilation system inadequate as evidenced by condensation on walls/ceiling. Dripping water at cook line area, also in walk in cooler **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Mgr put it in sanitizer **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth used for raw animal food stored in the same sanitizing solution as cloths used for other purposes. Employee cut raw chicken and wet sanitizer by it, mgr placed it in regular sanitizer bucket for no-raw surfaces, mgr made a new sanitizer bucket **Corrected On-Site** **Warning**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Cook line, mgr made a new sanitizing solution **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50° sour cream, butter and cheese mix, on containers in beach cooler with ice, corrective action: mgr put ice on tcs food, 60° mushrooms in buttermilk, on table by cook line, corrective action: mgr placed it in cooler, 46° cheese, cut lettuce, raw steak, raw fish, raw gator tail, raw shrimp, in walk in cooler, employee iced them down **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 28° in walk in fooler, temps at 46° **Warning**
- 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. All tcs temps at 46° **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server area, mgr got a roll **Warning**
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09/29/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.on old bay, server wall shelf, on cheese squares too **Corrected On-Site** **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Server area **Corrected On-Site** **Repeat Violation**
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Top lids for the prep units, server area **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Cut in half, container for scale , grill seasoning, corner cracked **Corrected On-Site** **Repeat Violation**
- Basic - Plumbing system in disrepair. Handsink in back prep room **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. By cook line **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Cook line **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw steak over corn **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Hanging by clean pans over triple sink **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Faucet in triple sink at back, attached hose **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400 ppm chl in bucket **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Handwash sink missing in food preparation room or area. Making salads. By walking cooler, close to dining area
- 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. Gave and posted **Corrected On-Site**
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Pepper seasoning **Corrected On-Site** **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Tooth picks box, cashier area, to go container in kitchen **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Reach in cooler at cashier area not properly working, thermometer reading 44°. Don't use this reach in cooler until thermometer reads 41° or below **Warning**
- Basic - Food storage container/container lid cracked or broken. Cut container for scale to weight seafood, discarded **Warning**
- Basic - Food stored on floor. Mustard box, cashier area, oil jug, storage area**Corrected On-Site** **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Seafood cooler by wall, cook line **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. By triple sink **Corrected On-Site** **Warning**
- Basic - Water leaking from faucet/faucet handle. Triple sink **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48-50° sour cream and coleslaw at cashier cooler, corrective action: discarded by mgr, 60° hush puppy mix at cook line, explained time as public health control, corrective action: wrote time, 48° green beans in walk in cooler, corrective action: iced down**Warning** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over corn on the cob in walk in cooler **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken-ziploc bags over lobster in freezer, cook line **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink faucet **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site** **Warning**
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures. When reheating **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Couldn't find it **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. On 6-2013 **Warning**
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10/1/2013 | Routine - Food | Warning Issued |
- 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. Open drink on prep table across from 3 compartment snk.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. 3 compartment sink full of thawing seafood in standing water. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Multiple.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Multiple.
- Basic - Spray bottle containing a food product not labeled. Bottle of oil on cookline. Not easily identifiable due to factory label saying cleaner. Bottle did NOT contain cleaner before use.
- Basic - Stored food not covered in walk-in cooler. Multiple foods. **Repeat Violation**
- High Priority - Container of medicine improperly stored. Packet of medicine on reach in freezer across from 3 compartment sink. Discarded. **Corrected On-Site**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Container of corn on top of oven temp 127?F. Voluntarily Discarded. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee handled raw seafood and then prepared a to go order without washing hands and changing gloves.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Toxic substance/chemical improperly stored. Multiple spray bottles hanging on rack above prep surface across from 3 compartment sink. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 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. Buttermilk in walk in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. Rack of utensils on handsink next to 3 compartment sink.
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3/6/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - Observed accumulation of grime in warewashing machine and associated equipment. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, seafood on prep tables 42-56 degrees F. Just iced with bags. Corrected On Site.
- Critical - Observed toxic items stored by food. In second dining room, in wall holder by handsink. Chemicals mixed with sauces. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name, sugar. Corrected On Site.
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in cold holding units. Corrected On Site.
- Critical - No water system approval reports on-site. New landlord has reports, will obtain from him. No 2011 reports available.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Open Candy bar and soda on prep counter. Corrected On Site.
- Critical - Observed expired Food Manager Certification for Melissa B. -expired 8/2011.
- Critical - Observed food stored on floor, ice bags. Corrected On Site.
- Critical - Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under running water .Fish was 67 degrees F.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - 2 Hand wash sink ps lacking proper hand drying provisions.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, alfredo sauce and soup are dated 4/23 and are 46 degrees in walk in. Throw away by cook Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times, 2 buckets inside, wait area. Also dishwashing area handwashing sink blocked by dirty equipment on sink.
- Critical - No water system approval reports on-site. Repeat Violation.
- Critical - Observed cross-contamination caused by handling dirty tableware in dishwashing area and then handling clean tableware.
- Observed employees with no hair restraint.
- Critical - Observed food being cooled by nonapproved method -in deep full plastic containers, covered while hot. Repeat Violation. Corrected On Site.
- Critical - Observed food stored on floor, open bag of breader and jugs of fry oil.
- Critical - Observed food stored on freezer floor, plastic containers , ice bags, and cartons.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, sugar measure inside sugar containers by walk in.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sliced cheese. Corrected On Site, moved ice over cheese.
- Observed residue build-up on nonfood-contact surface, rolling food metal cart.
- Critical - Observed soiled reach-in cooler gaskets- seafood units.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, gap under kitchen door to outside. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, water in plastic bottle in kitchen. Repeat Violation.
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method, tightly covered with foil. Corrected On Site.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit, wait station cooler.
- Critical. Observed wet paper towel used as a food-contact surface under potatoes.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing/serving food.
- Critical. Vacuum breaker mising at hose bibb outside.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, under kitchen door.
- Critical. Observed unlabeled spray bottle, vinegar water. Corrected On Site.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- Critical. Observed extension cords in use for non-temporary period, throughout . For reporting purposes only.
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10/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/13/2010 | Routine - Food | Admin. Complaint Callback Complied |
- 27-15-1 Water system reports not on site. Need most recent sample report on premises, has 2009 annual report only.
- 16-03-1 Dishmachine full of scale, black biuld up, sticky inside. New machine ordered from Auto Chlor.
- 15-30-1 Shelves in walk in are not constructed of corrosion resistant material, rusted.
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7/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided, hamburger and steak on menu.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sliced Cheese 56 degrees, alfredo sauce 55 degrees in cooler at call back.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, prep unit. Invoice from last service dated 4/20/10.
- Violation: 14-51-1 Observed nonfood-grade containers used for food- grocery bags.
- Violation: 14-51-1 Observed nonfood-grade containers used inside warming units- lined with grocery bags.
- Violation: 15-30-1 Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, rusted.
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment, black build up inside.
- Critical. Violation: 27-15-1 No water system approval reports on-site.
- Violation: 29-13-1 Equipment compartment not equipped to properly drain accumulation of moisture, cooler bottom full of water. Still in use at call back.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times, trash cans and dishmachine trays blocking sink. Same at call back.
- Critical. Violation: 31-13-1 Observed less than 1 handwash sink or number required by law for employees of bar addition.
- Critical. Violation: 46-05-2 Observed obstructed exits, stairs, hallways or egress- chairs. For reporting purposes only.
- Critical. Violation: 53B-08-1 Incomplete 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. Most certifications are expired.
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5/5/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided, hamburger and steak on menu.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, prep unit. Invoice from last service dated 4/20/10.
- Critical. Observed potentially hazardous food thawed in an improper manner, raw fish 71 degrees in standing water, sink.
- Critical. Observed personal food not segregated and marked as such. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed nonfood-grade containers used inside warming units- lined with grocery bags.
- Observed nonfood-grade containers used for food- grocery bags.
- Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, rusted.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment, black build up inside.
- Critical. No water system approval reports on-site.
- Equipment compartment not equipped to properly drain accumulation of moisture, cooler bottom full of water.
- Critical. Handwash sink not accessible for employee use at all times, trash cans and dishmachine trays blocking sink.
- Critical. Observed less than 1 handwash sink or number required by law for employees of bar addition.
- Critical. Observed obstructed exits, stairs, hallways or egress- chairs. For reporting purposes only.
- Critical. Incomplete 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. Most certifications are expired.
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5/3/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor in freezer. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets at cookline. Corrected On Site.
- Observed wall in disrepair near handwashing sink in kitchen.
- Critical. Observed toxic item stored by utensils. Corrected On Site.
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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