- Basic - Bowl or other container with no handle used to dispense food / salt container / soup station. **Warning**
- Basic - Clams/mussels/oysters removed from original container for long-term storage. / oyster tags in walk in cooler removed. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / chef wearing a watch while cooking. **Warning**
- Basic - Food stored on floor. / soda box inside storage room / **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in ice or ice water between uses. / cook line / **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. / by cook line. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / half and half 47F / bar reach in cooler / half and half 46F / wait station / both products were iced. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked seafood mix 45F / small reach in cooler / cook line / unpackaged and put it into walk in cooler for temperature recovery. **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. / bar. **Warning**
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10/15/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. One blue one rack. **Corrected On-Site**
- Basic - Equipment in poor repair. Leak at fryer on cookline.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Main dish machine tested 0 ppm chlorine. Operator called someone to come work on machine.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside filter of small ice machines.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above soup kettles and cook line. A/C cover missing by office.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor tiles cracked, broken or in disrepair. Cook line.
- Basic - Hole in ceiling. Throughout dry storage and kitchen.
- 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. Sugar container. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Throughout kitchen.
- Basic - No trash receptacle. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line.
- Basic - Soil residue build-up on nonfood-contact surface. Debris under grill over burner stove.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor. Server area.
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. Server dropped off dirty dishes and went into walk-in cooler and then touched clean plates.
- High Priority - Toxic substance/chemical stored by or with single-service items. Dry storage. Cups.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Large ice machine and by bar.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Cook line. **Corrected On-Site**
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Breads
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Forks, cook line **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pan storage
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Breads, cook line, fry line
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Stored food not covered in walk-in freezer. Cakes, pies
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. LAND o lakes butter container
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. One at bar **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 - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted, soiled material on slicer.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed. posted license is expired
- Lights missing the proper shield, sleeve coatings or covers. 2 on expo line
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Thumbscoop, butter area
- Observed soda gun nozzles soiled with accumulated slime/debris. Both bars **Repeat Violation**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Butter,garlic mixture, beer batter.
- 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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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. Employee restroom
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Tested 22F in icepoint Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal food stored over ready-to-eat food. Shrimp over dessert, walk in freezer. Corrected On Site.
- Critical - Observed slight buildup of slime in the upper interior and bin of ice machine.
- Observed soda gun holster with accumulated slime/debris. Lobby side of bar and lobby bar areas
- Critical - Vacuum breaker mising at hose bibb at mopsink
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.Expo heat lamps.
- Critical - No handwashing sign provided at a handsink used by food employees.Employees restroom
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Grouper used for ceviche. Chef has removed from menu.
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.Propane tank in dry storage area.
- Critical - Observed encrusted, soiled material on slicer.Cookline
- Critical - Observed handwash sink used for purposes other than handwashing.Servers area as indicated by coffe/tea stains in sink basin
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Creme brulle 44F, spinach dip 45F in walk in cooler. Advised
- Critical - Vacuum breaker mising at hose bibb.Mopsink
- Critical - Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures. Foid temperature 44-45F. Advised to lower temperature to 41F or colder.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Chowder 51F, gumbo 47F.
- Critical - Current Hotel and Restaurant license not properly displayed.
- Equipment or utensils not designed or constructed in a durable manner.Degraded spatula surface, operator discarded
- Critical - Handwash sink not accessible for employee use at all times.Pantry area,covered by saran wrap. Corrected On Site.
- Observed build-up of mold-like substance on underside of soda heads, server's area
- Critical - Observed buildup of soiled material on mixer heads.
- Critical - Observed food being cooled by ineffective method.Chowder/gumbo cooling in too large quantity in ice.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Heavy cream dated 5-10 with hand written 10 day shelf life.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.Heavy cream in bar cooler.
- Critical - Observed slight buildup of slime in the interior of ice machines.
- Critical - Observed unlabeled chemical spray bottle at bar Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
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5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Current license properly displayed
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.Half & half opened 11-17 in bar cooler
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Unpackaged chicken over unpackaged crab in cookline freezer Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Cappucino water filter undated. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed handwash sink used for purposes other than handwashing.Bar area, used as a dumpsink as indicated by perforated pan in sink basin Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees in dining room Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers.Expo area heat lamps
- Critical. Observed unlabeled chemical spray bottle at bar Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
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12/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/13/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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6/29/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 31-08-1 Hand sink missing by ice bin for scooping ice by front door area This violation must be corrected by : 6 29 10.
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6/16/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 44F, rice 44F, garlic butter 45F and hushpuppy batter 44F in wa in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Corn 45F, whipped butter 46F in sautee cooler iced to recover temperature.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 74F for 1.5 hours per operator. Time plan issued.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Corn prepared yesterday 47F.
- Critical. Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Foof temperature 44-45F. Advised to lower temperature to 41F or colder. This violation must be corrected by : 6 16 10.
- Critical. Sautee cooler incapable of maintaining potentially hazardous food at proper temperatures.Fo0d temperature 45-46F. Advised to lower temperature to maintain potentially hazardous foods at 41F or colder. This violation must be corrected by : 6 16 10.
- Observed utensils stored in crevices between equipment.Knives,cookline Corrected On Site.
- Critical. Hand sink missing by ice bin for scooping ice by front door area This violation must be corrected by : 6 29 10.
- Critical. No proof of required employee training provided.Facility licensed on 6-3-10. No warning issuee.
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6/15/2010 | Routine - Food | Warning Issued |
- Critical. Ice at server's side of Bar not properly protected from potential customer contamination.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.Employee restroom
- 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. Provide training within 60 days of date of hire
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6/3/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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