- Basic - Ceiling tile missing. And several damaged in kitchen. Manager stated establishment is in process of replacing tiles.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on storage shelf.
- Basic - Exterior door has a gap at the threshold that opens to the outside. In dry storage area.
- Basic - Food storage container/container lid cracked or broken. On storage shelf kitchen.
- Basic - Old labels stuck to food containers after cleaning. On plastic and metal containers storage shelf. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep tables.
- High Priority - Live, small flying insects in food preparation area. Throughout kitchen. **Repeat Violation**
- Intermediate - Accumulation of food substance inside the ice bin. In kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Automatic machine at back of kitchen not working. **Corrected On-Site**
- 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. Books ordered manager trying to obtain proctor and schedule test. **Repeat Violation**
- Intermediate - Soda gun soiled. At bar area.
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08/05/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Back cook line
- Basic - Carbon dioxide/helium tanks not adequately secured. At mop sink in dry storage area
- Basic - Ice scoop handle in contact with ice. Outside bar area
- Basic - Old labels stuck to food containers after cleaning. On storage shelves
- Basic - Open dumpster lid. Both lids open
- Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Using bay scallop shells for serving cooked scallops **Repeat Violation**
- Basic - Waste line missing at soda gun holster. Holster at outside bar broken, liquid dripping from soda gun
- Basic - Wiping cloth sanitizing solution stored on the floor. On cook line Manager relocated bucket
- Basic - Working containers of food removed from original container not identified by common name. Bags of white powder in container in dry storage area, manager stated it was sugar
- High Priority - Live flies in kitchen. Numerous throughout kitchen, especially in the area of kitchen where the soda boxes are located
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 53° fish 50° crawfish 50° calamari 60° fish 48° burger 60° steak 60° in drawer cooler under grill on cook line, unit under mealing station, Cream cheese mixture (Balls of fire) 44° seafood dip 44° crab dip 45° in walk in cooler corrective action- manager had staff put ice bags on food, checked temperatures at the end of inspection in drawer coolers and walk in cooler, all temperatures have dropped in temperature **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Melted butterblend 111° on front cook line, 99-107° on back cook line corrective action- manager put containers in steam kettle
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top with black mold like substance
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Server area near restrooms
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Surrounding area behind nozzles, at server area across from restrooms
- Intermediate - Employee used handwash sink as a dump sink. Straw in sink in server area, near bathrooms
- Intermediate - Encrusted material on can opener blade.
- 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. **Repeat Violation**
- Intermediate - Soil residue in food storage containers. Containers with spices in dry storage area
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07/09/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle crusty build up.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In storage closet out side of dumpster area.
- Basic - Case/container/bag of food stored on floor in dry storage area. Water softener salt in outside storage room.
- Basic - In-use tongs stored on oven door handle. Several on cook line.
- Basic - In-use wet wiping cloth/towel used under cutting board. In prep/ kitchen area cutting corn
- Basic - Old labels stuck to food containers after cleaning. In container storage area by dish machine. **Repeat Violation**
- Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Using bay scallop shells for serving cooked scallops.
- Basic - Soiled reach-in cooler gaskets. On cook line, also reach in cooler.
- Basic - Wiping cloth sanitizing solution stored on the floor. At end of cook line. **Repeat Violation**
- High Priority - Live flies in kitchen. Approximately four flies by soda box area. And approximately five small flying insects in bar .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In bottom far right cooler drawer on cook line hamburger 47° steak 47° corrective action manger ensured door closing properly later temperatures down by 2°. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by dish machine and by back line.
- 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.
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4/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Old labels stuck to clean containers. Old day dots on containers, container storage room,
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Side with red hose attached. **Repeat Violation** At call back, also back flow preventer needed at faucet in outside bar.
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12/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on floor. Lid to reach in cooler at cook line. Moved. **Corrected On-Site**
- Basic - Equipment in poor repair. Cooler across from fryers holding product at 46-47°.
- Basic - Old labels stuck to clean containers. Old day dots on containers, container storage room,
- Basic - Water leaking from faucet/faucet handle. At entrance to cook line next to beer cooler.
- Basic - Wiping cloth sanitizing solution stored on the floor. Multiple. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Corn 46° cheese 36° cooked potatoes 47°. All in make table reach in cooler across from fryers. Corrective action - technician arrived, unit repaired by end of inspection. **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Side with red hose attached. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 47° in top of breading cooler at end of cook line. Corrective action - moved to other cooler. **Repeat Violation**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken behind cut onions in drawer cooler, end of cook line. Reversed. **Corrected On-Site**
- High Priority - Small flying insects in server area.
- Intermediate - Accumulation of old soda substance on/around soda dispensing nozzles. Fountain in server area.
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10/16/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/23/2013 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor tiles cracked, broken or in disrepair. In front of dish machine.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 105?F, corrective action reheated.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Crab dip base thawing on top of steamer at 72?F, employee began prepping the base **Repeat Violation**
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. 97?F on grill, corrective action reheated.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over cooked shrimp and potato soup at cook line across from grill. **Repeat Violation**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Drawer coolers at end of cook line next to fryers all seafood in cooler overnight at 49-53?F-shrimp, squid, tilapia and pollock. Corrective action discarded.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Seafood items in drawer coolers.
- High Priority - Vacuum breaker missing at hose bibb. Mop sink.
- 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. Drawer coolers at end of cook line next to fryers thermometer reading 60?F, all seafood items in cooler overnight at 49-53?F.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Mop sink room.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping food.
- Critical - Observed handwash sink used for purposes other than handwashing. Lemons dumped in handwash sink at server station. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shrimp over cooked ribs, corrective action reversed.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw shrimp in walk in seafood cooler, corrective action moved chicken. Repeat Violation.
- Critical - Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under running water. Raaw shrimp at 76F, corrective action moved to walk in cooler and added ice bag.
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board. Rear prep area.
- Observed build-up of grease on nonfood-contact surface. Inside fryer doors.
- Critical - Observed handwash sink used for purposes other than handwashing. Reminents of dumping in handsink, by triple sink. Corrected On Site. Cleaned. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. Multiple throughout establishment. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw mussels in middle low boy reach in cooler. Corrected On Site. Reversed storage practices.
- Observed single-service items stored on floor. Sleeves of plastic cups, behind outside bar. Corrected On Site. Discarded cups.
- Critical - Observed toxic item improperly stored. Quat sanitizer spray bottle hanging on edge of handsink, behind bar. Corrected On Site. Moved.
- Critical - Observed uncovered food in holding unit/dry storage area. Cooked red potatoes in walk in cooler. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher moving from dirty to clean dishes without changing gloves. Corrected On Site. Discussed proper procedure with manager.
- Waste line missing at soda gun holster. Also soiled, behind inside bar. Repeat Violation.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/17/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Calamari 48F, shrimp 45F, in drawer reach in cooler. Corrected On Site. Ice bags changed out and put on items. Drawers constantly being opened and closed. Repeat Violation. 9-12-11: Observed multiple potentially hazardous food items in reach in cooler near walk in cooler temping at 55-56 egrees F.
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9/12/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. ServSafe no longer accepted as approved employee training. Establishment shown other options.
- Critical - Hand wash sink lacking proper hand drying provisions. In back prep area. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handles. Multiple.
- Critical - No handwashing sign provided at a handsink used by food employees. Behind bar.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. Soda fountain in server area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook, before putting on gloves. Corrected On Site. Discussed proper procedure with manager.
- Critical - Observed food stored on floor. Boxes of food in walk in freezer. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Blender stored in hand sink behind inside bar. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Behind inside bar. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bulk sugar, server area.
- Critical - Observed live flying insects in kitchen.
- Observed old labels stuck to food containers after cleaning. In reach in cooler on cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Calamari 48F, shrimp 45F, in drawer reach in cooler. Corrected On Site. Ice bags changed out and put on items. Drawers constantly being opened and closed. Repeat Violation.
- Observed soda gun holster with accumulated slime/debris. Behind bar.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Crab boil bags in walk in cooler. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Right side of splitter at mop sink.
- Waste line missing at soda gun holster. Behind bar.
- Wet wiping cloth not stored in sanitizing solution between uses. Behind bar. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Behind inside bar. Corrected On Site. 200 ppm.
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7/6/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor./ walk in freezer.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. water accumulation front of fryer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ minced garlic w butter 62 def Corrected On Site. discarded. Time started for new batch.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Corrected On Site. icorrect documentation started.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name./ sugar bin.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ crab cakes in food prep table at 62 degF./ product disposed off by kitchen mgr. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. / garlic butrer in food preparation area at 62 degF. Corrected On Site. heated to proper temperature.
- Observed gaskets/seals on cold holding unit in poor repair./ coolers in the kitchen.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface./ technician called and adjusted water temp. to 190degF. Corrected On Site.
- Critical. Observed soil buildup inside ice bin./ wait station near office.
- Critical. Observed soil buildup inside ice bin./ wait station near door by exterior deck.
- Observed leaking pipe at plumbing fixture./ kitchen handsink.
- Critical. Vacuum breaker mising at hose bibb./ warewashing area.
- Critical. Observed handwash sink used for purposes other than handwashing./ dumping sink / handsink hallway near office.. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees./ Bar area. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
- 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/ no original certificate available./ warewashing person required proper training. Repeat Violation.
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8/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ incorrect date marking./ plant foods.
- Critical. Working containers of food removed from original container not identified by common name./ lsalt in the corona beer bottle.
- Critical. No conspicuously located thermometer in holding unit./ undercounter cooler in the kitchen. Corrected On Site.
- Critical. Observed glass container of food stored in ice used for drinks. / wait station near office. / bar station.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./ ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./ kitchen area. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions./ not dated/ located near ice machine.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength./ set up dipping station. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing./ dumping food.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical. Employees have not received training related to their assigned duties./ proper dishwashing operation.
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1/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit./ plant foods 80 deg. F/ Corrected On Site./ discarded by Mgr.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed food stored in ice used for drinks./ bar area. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area./ top shelf in walk in cooler. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair./ undercounter cooler in kitchen area.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soil buildup inside ice bin. Corrected On Site.
- Critical. Observed soil buildup inside ice bin./ wait station.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./ water pooling inside cooler./ kitchen area. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees./ bar area.
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7/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/3/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/2/2008 | Routine - Food | Warning Issued |
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