- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Soup 60. Crawfish 48. The walk in cooler is The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly. **Warning** 7/25/14 Not Set Up
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07/25/2014 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Lettuce 50. 50. Tomato 54 shrimp 55. Cream 50 in the reach in cooler on the cook line. The reach in cooler is The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Potato 49. Crawfish 49. 48. Noodles 49. The walk in cooler is The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See temps 4 or higher **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Soup 60. Crawfish 48. The walk in cooler is The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly. **Warning**
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07/24/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. White rice 110 (overage) held in a small white bucket on top of the cooked rice.
- 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. Servers, and a cook need training
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Placing foods in direct contact win to go bags **Repeat Violation** **Warning**
- Basic - Unnecessary items on the premise. The outside are is cluttered with unused equipment, buckets, lids etc **Repeat Violation** **Warning**
- High Priority - Dented/rusted cans present. See stop sale. 10 dented cans and additionally 2 years pass expiration, discarded **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab 45. Cabbage 44. Lettuce 45. All in the upper portion of the prep reach in cooler in the kitchen **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Poultry left out in the kitchen no time marking **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. **Warning**
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12/10/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Rice bag in outside storage area
- Basic - Cardboard used to line nonfood-contact of the reach in freezer in/at wait staff area
- Basic - Food stored in dry storage area not covered. Rice in outside storage shed
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Flour mix, removed from to go placed in ziplock bag **Corrected On-Site**
- Basic - Single-service articles improperly stored. White paper on roll left unprotected in the exterior of the premises
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 50 in the glass reach in cooler in/at wait staff area
- High Priority - Employee washed hands with no soap.
- 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. Glass door unit in the wait staff area **Repeat Violation**
- Intermediate - Molluscan shellfish tank improperly operated. Placing live lobster in standing water when held at the outside storage area
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For the crawfish when placed in a large bucket on the cook line
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. both thermometers were broken in the walk in cooler
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crawfish 46, potato 46, shrimp 46 f degrees in the walk in cooler Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice mix 44 f degrees in the storage reach in cooler on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. shrimp in the storage reach in cooler on the cookline
- Observed single-service articles stored without protection from contamination. to go pans uncovered outside Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. potato salad exceeded 7 day shelf life
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations. mixed soap and sanitizer in the three compartment sink
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10/1/2012 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cup on middle shelf in the walk in cooler
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. in spray bottle
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. owner operator wearing a bracelet while preparing food. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop water 81 f degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crawfish 44, 45 and potato salad 47 f degrees in the walk in cooler . operator discarded the potato salad.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crawfish 44, crab 44 f degrees in the prep reach in cooler on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Potato salad open held 24 hrs or greater not dated in the walk in cooler
- Critical - Observed the use of an unclean thermometer.x2
- Observed wall soiled with accumulated grease. entire cookline area
- Critical - Working containers of food removed from original container not identified by common name. flour containes x3 in the kitchen
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit, off by 15 f degrees in unit closest the register
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. unit adjacent to the register is in op.
- Critical - Observed accumulation of debris in three-compartment sink.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed food being cooled by nonapproved method. crawfish 48-65 f degrees covered while cooling in the walk in cooler. covers removed.
- Critical - Observed food being cooled by nonapproved method. fried shrimp 69 f degrees left out at room temperature
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corn starch 44 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad 52 f degrees in the storaage reach in cooler adjacent to the register
- Critical - Observed potentially hazardous food thawed in standing water. fish packets in standing water in container adjacent to the walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. dry goods in shed flour, seasoning etc not covered
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Potato sala.
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Hws in kitchen. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No Heimlich maneuver sign posted.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets of make unit.
- Observed build-up of grease on nonfood-contact surface. Inside fryer.
- Critical - Observed food stored on floor. Flour in outside dry storage.
- Critical - Observed uncovered food in holding unit/dry storage area. Gumbo in walk in cooler.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Gumbo made 3/16/11 not date marked.
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3/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed operator unable to verify source of shellfish stock. no invoice available only on iphone,
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potatoe ric
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. crawfish wic
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage wic @ 45
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. oysters ric @ 50degrees
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup & rice @ stove @ 125 degrees;
- Critical. Observed food being cooled by nonapproved method. covering cooling potatoe , crawfish , soups ric & wic
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. numerous wic
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. wic
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. food @ outside patio, rice
- Critical. Observed food stored in a prohibited area. food @ outside patio no screens no walls
- Critical. Observed raw animal food stored over cooked food. eggs over rte wic
- Critical. Observed raw animal food stored over cooked food. raw drawfish over sausage & other rte wic
- Critical. Observed food stored on floor. wic veggie , tea, soups
- 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. cook with gloves on touuching face
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cooks chg tasks & gloves not wadh between
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. mgr put on gloves not wash hands
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink using mop sink outside
- Critical. Equipment food-contact surfaces and utensils not sanitized. cook equipment outside washed, no sanitizer
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. @ outside patio
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. @ outside patio--no protection
- Equipment and utensils not properly air-dried.
- Critical. Observed container of medicine improperly stored.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- 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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9/2/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/23/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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