- Basic - Bowl or other container with no handle used to dispense food. Used on COOKLINE reach in cooler to scoop toppings and in rear bulk container of rice. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Single service utensil packs in cardboard boxes at front server station under steam table
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Glass coca cola double door cooler at server station has open water bottle and energy drink on top shelf.
- Basic - No handwashing sign provided at a hand sink used by food employees.multiple hand sinks in kitchen and at hostess area
- Basic - Wiping cloth sanitizing solution stored on the floor. COOKLINE **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hollandaise sauce on COOKLINE at 86°. CORRECTIVE ACTION TAKEN: chef to place sauce in ice bath to cool down
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Melted butter at flat top grill station 109°. CORRECTIVE ACTION TAKEN: chef put butter in smaller pan and left on grill top to heat up to 165° for hot holding
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over various ready to eat foods in COOKLINE reach in cooler opposite flat top grill **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Fruit salsa marked July 31st in walk in cooler.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Hand sink near walk in cooler
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Shelves rusted in multiple kitchen reach in coolers. Head cook has ordered replacement shelves. Eastern most COOKLINE reach in cooler not maintaining 41° or below.
- 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. Using salad plates to scoop raw rice. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Using souffl cups to scoop cooked ham on COOKLINE **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing shield over front server station where food window is.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers at server station missing thermometers
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork roll. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 48°. Cooked peppers 48°. Blue and Gorgonzola cheese 48°. Cut melons 48°. Tuna steaks 48°. Cut romaine lettuce 48°. All food items listed located in eastern most COOKLINE reach in cooler. Items were removed and placed in walk in cooler for chilling. Do not store TCS foods in cooler until it can maintain 41° or below.
- High Priority - Raw animal food stored over ready-to-eat food. Raw tuna steaks over washed greens **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Storage of thawing pork **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner near dish machine
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/11/2013 | Routine - Food | Call Back - Complied |
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Live flies in kitchen.NEAR MEAT SLICER **Warning**
- 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. **Warning**
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9/20/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- 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. **Warning**
- Basic - Equipment in poor repair.LINE REACH IN DRAWERS NOT MAINTAINING 41° or below. AMBIENT TEMP 47° **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.HOOD LIGHT **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.REACH IN COOLER COOK LINE **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.KITCHEN HANDWASH SINK **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.COOK LINE COOLERS **Warning**
- Basic - Soiled dry wiping cloth in use.COOK LINE **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.LINE COOKS **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0ppm **Corrected On-Site** **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0ppm **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name.BULK CONTAINERS NEAR FRYERS NOT LABELED **Corrected On-Site** **Warning**
- 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.SANITIZER NOT PUMPING. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. LINE COOKS AND TOAST STATION SERVER **Warning**
- High Priority - Live flies in kitchen.NEAR MEAT SLICER **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. #1 BEEF CHICKEN FISH STEAKS AT 47° IN LINE REACH IN DRAWERS ----MANAGER REMOVED ALL ITEMS TO FREEZER FOR A QUICK CHILL #2 Raw beef, ribs, raw fish, meatloaf in Walk in cooler all TCS at 47° **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Cutting board(s) stained/soiled.FOOD DEBRIS BUILD UP **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.NO HOT WATER IN THE RESTROOMS **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.NOT INCLUDED ON LUNCH AND DINNER MENU. **Warning**
- Intermediate - Walk-in cooler not 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 IN WALK IN AT 47° . TECHNICIAN EN ROUTE AT THIS TIME. **Warning**
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9/18/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.salsa/prep cooler/cookline **Corrected On-Site**
- Basic - Ceiling tile missing.cookline **Corrected On-Site**
- 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.frontline **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer y not all products commercially packaged.groundbeef **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Ice scoop holder/kitchen
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.employee restroom **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.glass cleaner/kitchen **Corrected On-Site**
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5/8/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.dressing/walk in cooler
- Basic - Food stored on floor.chicken wings/walk in cooler **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- High Priority - Toxic substance/chemical stored by or with food.hydrogen peroxide/kitchen **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 - Food-contact surfaces encrusted with grease and/or soil deposits.flour bin/kitchen
- Intermediate - Handwash sink used for purposes other than handwashing.kitchen **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.cookline
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4/12/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.hollandale sauce/cookline
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.seafood/kitchen **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.prep table/kitchen **Repeat Violation**
- Basic - Uncovered food stored near sink exposed to splash.lettuce **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.waffle mix/frontline **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.kitchen
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Exit signs not properly illuminated. For reporting purposes only.kitchen /broken
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.by dishmachine Corrected On Site.
- Observed floor area(s) covered with standing water.kitchen
- Critical - Observed food stored on floor.walk in freezer Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.spice/kitchen 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.dressings/prep cooler/cookline
- Critical - Observed potentially hazardous food thawed at room temperature.beef/kitchen Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.kitchen
- Critical - Observed sewage backing up through floor drains of establishment. This violation must be corrected by : 09/11/12.
- Critical - Observed soil residue in storage containers.clam fry/cookline
- Observed unnecessary items on the premise.fishing poles/kitchen
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9/10/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. JAMBALAYA _LESS THAN 2hrs-ICED DOWN
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. FILTERS
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
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7/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.(SERVSAFE) This violation must be corrected by : 07-10-12. This violation must be corrected by : 07-10-12.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of grease on nonfood-contact surface. FILTERS
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. BAR_BOTTLE OF WINE Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. BAR_JUICE MIX BOTTLES and ICE 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. SOUFFLE CUPS INSIDE DRESSING _REACH IN COOLER Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. JAMBALAYA _LESS THAN 2hrs-ICED DOWN
- Critical - Observed unlabeled spray bottle. DEGREASER Corrected On Site.
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5/10/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/27/2012 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proof of required employee training provided for two(2) employees, who's been employed for 90 days and more. 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed build-up of grease on nonfood-contact surface. between kitchen equipment
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee eating while preparing food.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed grease accumulated under cooking equipment.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over pork chops walk-in cooler.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. tuna walk-in cooler
- Observed unnecessary items on the premise. boxes in the kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatloaf in walk-in cooler
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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9/12/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/21/2011 | Routine - Food | Call Back - Complied |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. HANDLE FOR THE UTENSIL USE AT SALAD BAR IN SALAD
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No oyster warning sign with required language provided. 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
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CHEF PICK-UP CHICKEN TENDERS WITH HIS BARE HAND AND PUT THE TENDERS ON THE PLATE
- Critical - Observed bathroom facility not clean. EMPLOYEE RESTROOMS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. behind equipment and coolers in the bar area
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. BOXES OF FOOD IN WALK-IN FREEZER
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over cooked food. RAW EGGS OVER COLE SLAW
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. TUNA SALAD
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/8/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/23/2010 | Routine - Food | Call Back - Complied |
- Critical. No oyster warning sign with required language provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish, shrimps, and chicken reach-in cooler cookline
- Critical. Raw animal food not properly separated from ready-to-eat food. shell eggs touching ready to eat cole slaw
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. gng from raw to ready to eat.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cookline
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. cookline
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable. On the 3rd reach-in cooler
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. wiping cloth buckets
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed live flies in kitchen.
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9/22/2010 | Routine - Food | Warning Issued |
- Violation: 42-03-1 Wet mop not hung to dry.
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7/12/2010 | Routine - Food | Call Back - Complied |
- Critical. No oyster warning sign with required language provided.
- Critical. Working containers of food removed from original container not identified by common name. suger, flour, and rice
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food thawed at room temperature. frozen fish on prep counter
- Critical. Observed food stored on floor. walk-in cooler and freezer.
- Critical. Observed uncovered food in holding unit/dry storage area. fish, crab, and lobster salad
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook putting bacon on plate with bare hand
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Covered waste receptacle not provided in women's bathroom. employee restroom
- Wet mop not hung to dry.
- 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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4/22/2010 | Routine - Food | Warning Issued |
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Ceiling tile missing.
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12/17/2009 | Routine - Food | Inspection Completed - No Further Action |
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