- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Ice in walk in freezer)
- 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. **Corrected On-Site** **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation**
- Basic - Ice machine condensate drain line draining onto ground causing a sanitary nuisance.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(walk in - and food prep area)
- Basic - No handwashing sign provided at a hand sink used by food employees.(cooks line)
- Basic - Objectionable odor in establishment.(kitchen area)
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (2 knives on cooks line) **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.(prep room hand wash sink used to fill pots) **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation** **Warning**
- Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
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3/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface.(linens used to cover salads) **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 - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation** **Warning**
- Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(prep room and dish room )(walk in cooler) **Repeat Violation** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. (Bagged rice) **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Standing water in floor drain/floor drain draining very slowly. (2 compartment sink ) **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cut tomato 56°F, sliced cheese 59°F, scallops 45°F, shrimp 45°F, Mashed potato 62°F, Half and half 45°F, butter 45°F, )items either tossed by management or moved to another cooler to lower temp. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.(eggs over beef) **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.(water at Hws between cooks line and Dish Washing room 81°F, prep storage room 80°F, ) **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(most items labeled but not dated) **Warning**
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3/7/2014 | Routine - Food | Warning Issued |
- Basic - Condensation or other drainage not disposed of according to law.Walk in freezer moisture causing ice formations on cases of food product
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.Vent covers over the warewashing sinks.
- Basic - Equipment in poor repair.door on the ice machine in poor condition,cracked and repaired wit duct tape.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to the outside from the kitchen
- Basic - Food stored on floor.Raw carrots in the walk in cooler
- Basic - Gaskets/seals on holding unit in poor repair.reach in cooler on cook line upright.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.dishwashing room
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.throughout
- Basic - Soil residue build-up on nonfood-contact surface.reach in cooler gaskets on the cook line.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Raw whole shell eggs over raw pork and comminuted beef.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.prime rib in the reach in cooler on the cook line.
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Above prep table in dish
- Basic - Food debris accumulated on kitchen floor. In dish area/soda station area
- Basic - Food stored on floor. Cases of Beef and Cuban bread on floor in walk in.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. At end of cooks line beside stand up cooler
- Basic - Water leaking from faucet/faucet handle. At 2 compartment in dish
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over lobster in reach in on cooks line
- Intermediate - Handwash sink not accessible for employee use at all times. Cloths and plunger in handsink at end of bar
- Intermediate - Hot water not provided/shut off at employee handwash sink. At all handsinks in kitchen and restrooms
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3/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/31/2012 | Complaint Full | Call Back - Complied |
- Ceiling tile missing. [in closet area in dishwash area]
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. [pans stored standing on floor]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[cookline reachin] This violation must be corrected by : 5/31/2012.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. This violation must be corrected by : 5/31/2012.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. [spoon in blue cheese crumbles with handle buried in food]
- Critical - No conspicuously located thermometer in holding unit.[cookline reacreachi]
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.[noted on recent administrative complaint]
- Observed dusty ceiling tiles and/or air conditioning vent covers.[throughout building ]
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed grease accumulated under cooking equipment. [throughout kitchen]
- Critical - Observed handwash sink used for purposes other than handwashing. [prep kitchen]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. [prep coolers]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 5/31/2012.
- Critical - Observed roach activity as evidenced by live roaches found in dish machine area. observed three live roaches/ see comments. This violation must be corrected by : 5/31/2012 .
- Plumbing system in disrepair. [drain behind front counter]
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry. [mop stored in dirty water in mop-bucket in closet]
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5/30/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 5/08/2012.
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5/10/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Drain cover(s) missing.{MOP SINK}
- Critical - Hot water not provided/shut off at employee hand wash sink.[in prep erea]
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.[not current]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[ice scoop on top of machine at rear of restaurant]
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.[reachin]
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 5/08/2012.
- 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. This violation must be corrected by : 5/08/2012.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.[walkin freezer]
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[reheated product] Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[potato salad in walkin cooler]
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3/7/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 10/06/2011.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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8/8/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[cookline cooler] This violation must be corrected by : 8/8/2011.
- Food-contact surface not smooth and easily cleanable.[cloth towel covering ribeye] Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.[cookline cooler]
- Critical - No oyster warning sign with required language provided. This violation must be corrected by : 10/06/2011.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed encrusted material on can opener.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 10/06/2011.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor.[walkin freezer ] Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[milkshake mixer]
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.[onions]
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 8/8/2011.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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8/5/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - Observed buildup of soiled material on mixer head.[MULTIMIXER]
- Observed dumpster overflowing garbage.
- Critical - Observed encrusted, soiled material on slicer.[WALL SLICER]
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored in undrained ice.[seafood ]
- Critical - Observed food stored on floor.[WALKIN FREEZER]
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.[LOBSTER TAILS STORED OVER PRODUCE/DESERTS IN WALKIN COOLER]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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3/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint.[cook]
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.{KITCHEN }
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12/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk]
- Critical. No oyster warning sign with required language provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[ie; spread]
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over cooked food.[upright]
- Critical. Observed empolyee wash hands with no hot water.
- Observed employee with no hair restraint.[cook]
- Observed gaskets/seals on cold holding unit in poor repair.[cookline]
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hot water not provided/shut off at employee hand wash sink.[far right kitchen sink]
- Critical. Handwash sink not accessible for employee use at all times.{MIXER STORED ON TOP OF SINK OPENING}
- Critical. No handwashing sign provided at a handsink used by food employees.{KITCHEN }
- Observed open dumpster lid.
- Critical. Observed unlabeled spray bottle.
- Critical. Emergency light does not function when tested. For reporting purposes only.[restroom]
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Person in charge failed to insure proper handwashing by employees.[CFM NOT ON PREMISES,NO HOT WATER AT HANDWASH SINKS} This violation must be corrected by : 11/30/2010.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- 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 This violation must be corrected by : 11/30/2010.
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9/28/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-26-1 Working containers of food removed from original containers not identified by common name or expiration dates throughout the restaurant.
- Violation: 14-33-1 Observed equipment in poor repair.Door on ice machine outside.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease.Hood filters on cookline.
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2/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original containers not identified by common name or expiration dates throughout the restaurant.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Comminuted meats in deli style cooler on cook line.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked sausage,gravy and sauces.
- Critical. Food not cooked to 145 degrees Fahrenheit or above.Gravy and sauces.in hot hold.
- Critical. Observed potentially hazardous food thawed at room temperature.Two rools of comminuted meat in dry storage.
- Critical. Observed food stored on floor.Walk in freezer.
- Critical. Observed uncovered food in holding unit/dry storage area.Throughout walkin cooler.
- Critical. Raw animal food not properly separated from ready-to-eat food.Whole shell raw eggs over beef in walkin cooler.
- Critical. Observed fish bait stored improperly.Chum fish in walkin freezer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Flour bin.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop on ice machine top outside.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs on oven handle on cook line and closet door in warewashing area.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.sausage to toast to scrapple.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Toast on cookline.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Cookline.
- Observed equipment in poor repair.Door on ice machine outside.
- Observed cutting board grooved/pitted and no longer cleanable.On cookline.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit.61
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.Observed 61
- Wet wiping cloth not stored in sanitizing solution between uses.Cookline.
- Critical. Observed soiled reach-in cooler gaskets.Throughout the restaurant.
- Critical. Observed encrusted material on can opener.
- Critical. Hot water not provided/shut off at employee hand wash sink.No hotwater in establishment.
- Observed water draining onto floor surface.Catch bucket under handwashing sink.
- Plumbing system in disrepair.Faucet leak at warewashing area.
- Critical. Handwash sink not accessible for employee use at all times.Tape across handwashing sink at cookline due to leak.
- Critical. No handwashing sign provided at a handsink used by food employees.cookline
- Critical. Hand wash sink lacking proper hand drying provisions.cookline
- Observed food debris accumulated on dining room floor under tables.
- Observed attached equipment soiled with accumulated grease.Hood filters on cookline.
- Critical. Observed toxic item stored in food preparation area.Metal cleaner on cookline.
- Critical. Observed unlabeled spray bottle.Cookline.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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2/25/2010 | Routine - Food | Warning Issued |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Assorted foods at 49 in upright reach in cooler on cook line. Corrected On Site.Foods voluntarily wasted.Repair called out. sted
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Flour container.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop outside stored on bucket top.
- Observed equipment in poor repair.Fryer basket wire unraveling.
- Observed gaskets/seals on cold holding units in poor repair.Reachin coolers on cookline and walkin cooler.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.under grill on cookline.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Plateware throughout .
- Observed grease and debris accumulated under cooking equipment.
- Observed wall soiled with accumulated grease.Stainless wall behind grill.
- Observed attached equipment soiled with accumulated grease.Hood and filters on cook line.
- Observed dusty ceiling tiles and/or air conditioning vent covers.Dish washing area.
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11/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/1/2008 | Routine - Food | Warning Issued |
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