- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In gaskets in cooler on cooks line
- Basic - Buildup of food debris/soil residue on equipment door handles. Handles on reach in cooler on cooks line has some old food built up on underside of it
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and glasses in reach in freezer, plates on shelf in kitchen area not inverted. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers have some dust build up on them
- Basic - In-use wet wiping cloth/towel used under cutting board. Several throughout kitchen **Corrected On-Site**
- Basic - Single-service items stored on floor. Case of cups and straws on floor in outside shed **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Scallops 47°. Feta cheese 47°, shrimp 45°-47° All in reach in cooler in kitchen. Corrective action-operator placed ice bags on all product
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with date
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Missing original certificates for several employees
- Intermediate - Soda gun soiled. Gun behind bar downstairs has some build up in red portion of it
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Several tanks throughout establishment not secured
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates, bowls on shelf in back of kitchen not inverted or protected **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle of zoster laying in product touching cut fruit **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Missing at sink in kitchen area **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Gumbo mixture 50° in walk in cooler, pico de gallo 46° in ice bath pan on cooks line. Corrective action-operator voluntarily discarded **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Black beans 126°-136° on flat top grill Corrective action-stirred product to disperse heat
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee certifications expired in June 2013. Operator will be holding certification class on 11/18/2013
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- 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. 0 ppm, empty container, got a new container **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw hamburger by bread on same tray in freezer **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta cheese at 66? on table, corrective action: placed on ice bath, 46? milk in server area cooler
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw seafood **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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. Server cooler
- Intermediate - Food-contact surfaces encrusted with grease and/dust or soil deposits. Vent in upright reach in cooler
- Intermediate - Reach-in cooler shelves soiled with food debris. Prep unit
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Manually sanitize dishes until machine is fixed.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on pipe handle
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed nonfood-contact equipment in poor repair. Reach in door
- Observed personal care item stored with clean dishes. Phone **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. Seafood over plant foods, reach in
- Observed reach in cooler gasket torn/in disrepair. On cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Melted butter 105? rice 81?moved to stove **Corrected On-Site**
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11/27/2012 | Routine - Food | Inspection Completed - No Further Action |
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