- Basic - Bowl or other container with no handle used to dispense food. Cups used as scope in spice containers In kitchen perp line : multiple
- Basic - Carbon dioxide/helium tanks not adequately secured. Downstairs by walk in cooler
- Basic - Drain cover(s) missing. By Dish machine
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Soiled exterior of cooler : reach in cooler at end of cookline
- Basic - Food stored on floor. Food Items in walk in freezer on floor.
- Basic - Gaskets/seals on holding unit in poor repair. Loose/torn gaskets : reach in cooler next to fryer
- Basic - No copy of latest inspection report available.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Approximately 9 gallons of She-Crab Soup 49-60°f (overnight temperatures) in walk in cooler. see stop sale
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Approximately 9 gallons of She-Crab Soup 49-60°f (overnight temperatures) in walk in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice Machine by prep line . Soiled interior .
- Intermediate - Encrusted material on can opener blade. Person In Charge immediately had can opener cleaned **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. . Certified food manager appeared later in inspection **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Approximately 9 gallons of She-Crab Soup 49-60°f (overnight temperatures) in large deep containers in walk in cooler
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on Water filter at end of cookline
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/4/2013 | Complaint Full | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing. Above downstairs walk in cooler
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use tongs stored on oven door handle.
- Basic - No handwashing sign provided at a hand sink used by food employees. By wait station
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Seafood in sink . Below 41°f **Corrected On-Site**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Single-service articles not stored inverted or protected from contamination. In store room **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Cookline cooler
- Basic - Uncovered food stored near sink exposed to splash. Drinks under sanitizer dispenser by handwash sink **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cut tomatoes, Plant foods , slaw, cold held at greater than 41 degrees Fahrenheit. At cookline chill box at 50° f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken at 115° at cookline hot hold reheated **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. BLocked by items in sink
- Intermediate - Handwash sink used for purposes other than handwashing. Utensils in cookline handwash sink
- Intermediate - Slicer blade guard soiled with old food debris.
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12/3/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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9/11/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Food storage container/container lid cracked or broken. Melted pan : discarded **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above ice machine
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sani bucket **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Basic - In-use tongs stored on oven door handle between uses. **Repeat Violation**
- Basic - Observed: Basic - Single-service articles not stored inverted or protected from contamination. Numeous items stored under soap dispenser : wait station **Corrected On-Site**
- High Priority - Observed: High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Numeous cooked items : " Demi, Collard greens, Gumbo, Steak pot. Soup, She-crab soup, pork soup" in walk in cooler at between 47-52 ( overnight temperature ) **Admin Complaint** **Repeat Violation**
- High Priority - Observed: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Numeous pork and dairy items. At 60-60f in prep line chill box by cookline **Admin Complaint** **Repeat Violation**
- Intermediate - Observed: Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large , covered containers of foods in walk in cooler
- Intermediate - Observed: Intermediate - Person in charge failed to ensure proper cooling of potentially hazardous foods **Repeat Violation**
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7/5/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Intermediate - Observed: Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In upright reach in cooler by hand sink in kitchen. Thermometer is broken. Replaced by manager. **Corrected On-Site** Priority: Intermediate
- Intermediate - Observed: Certified food manager fails to exhibit active managerial control. Not ensuring the cooling of items overnight. Priority: Intermediate
- Intermediate - Observed: 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. Milk at bar. Priority: Intermediate
- High Priority - Observed: Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lentil and sausage soup in walk in cooler from 7/4/13 at 46°F left overnight. **Admin Complaint** Priority: High Priority
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in prep area by walk in cooler. Priority: Basic
- Intermediate - Observed: Employee used handwash sink as a dump sink. Ice in hand sink in kitchen. Priority: Intermediate
- Basic - Observed: Equipment in poor repair. Multiple reach in coolers in kitchen not maintaining temperature. Priority: Basic
- Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left in covered large plastic containers overnight. Priority: Intermediate
- Basic - Observed: In-use tongs stored on oven door handle. Kitchen. Priority: Basic
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. Cooler at bar. Priority: Basic
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Bar hand sink. Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Multiple items in reach in coolers in kitchen. Cheese 47°F, milk 50°F, shrimp 47°F, cream 49°F, pasta 45°F. Moved to working units. **Admin Complaint** Priority: High Priority
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw steaks over raw fish in walk in cooler. Moved by manager. **Corrected On-Site** Priority: High Priority
- Basic - Observed: Single-service articles not stored inverted or protected from contamination. Cups and straws by soap and hand sink in server station. Priority: Basic
- High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on. Coached by manager on proper hand washing. **Corrected On-Site** Priority: High Priority
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7/5/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Case of single-service articles stored on floor in dry storage area. Dry storage
- Basic - Employee belongings stored with restaurant foods . Jacket over foods : dry storage **Corrected On-Site**
- Basic - Food stored on floor. Oil containers, bottled water in dry storage **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle between uses. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop by cookline prep table
- Basic - Single-service articles not stored inverted or protected from contamination. Numeous items stored under soap dispenser : wait station **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Numeous cooked items : " Demi, Collard greens, Gumbo, Steak pot. Soup, She-crab soup, pork soup" in walk in cooler at between 47?-52? ( overnight temperature ) **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Numeous pork and dairy items. At 60-60?f in prep line chill box by cookline **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four days. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food. Chicken novel bread by prep line **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. Soup inn walk in cooler with 4-10 date mark
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. She'll eggs at ambient 70?f in prep line chill box by cookline **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with food. Sani bucket by foods at prep line **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large , covered containers of foods in walk in cooler
- Intermediate - Person in charge failed to ensure proper cooling of potentially hazardous foods **Repeat Violation**
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4/23/2013 | Routine - Food | Administrative complaint recommended |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs over handle at cook line **Corrected On-Site**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line
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2/12/2013 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder at 60 ? iin walk in cooler ( date 11/14/12)
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. Cooked potatoes at 115? at buffet line
- Critical - Hand sink missing in food preparation room or area. No hand sing at buffet line in hallway
- Critical - Handwash sink not accessible for employee use at all times. Blocked y cart : cook line **Corrected On-Site**
- Critical - Hot water not provided/shut off at employee hand wash sink. Cookline handsink **Admin Complaint**
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Rinse temperature at 112?. By probe
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs over handle at cook line **Corrected On-Site**
- No plan review submitted and renovations in progress. Buffet setup in hallway with omelette cooking setup. No sneeze guard protection and no handwash sink. Active food preparation ongoing
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employees touching bread items **Corrected On-Site**
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Ice scoop holder
- Critical - Observed cloth used as a food-contact surface. Under cutting board
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Items in walk in freezer
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter, pork at 55? prep line, eggs at 70? :prep line, pork at 55? buffet line
- Critical - Observed small flying insects in bar area. Tiny flies at bar
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. Re: inadequate temp at final rinse
- Critical - Person in charge failed to insure proper cooling. Re : clam chowder
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Numerous breakfast items
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Buffet line set up with no sneeze guard protection.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs at ambient 70? in prep line chill box
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Missing date mark on water filter at ice machine
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11/16/2012 | Routine - Food | Warning Issued |
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