- Basic - Build-up of dust or dirt on nonfood-contact surface. Reach in cooler fan cover, one door upright unit
- Basic - Cloth used as a food-contact surface. On lettuce in reach in cooler
- Basic - Cutting board has cut marks and is no longer cleanable. Small red cutting board. Has melted areas
- Basic - Drain cover(s) missing. Mop sink
- Basic - Employee beverage container over/next to clean equipment/utensils. Dessert prep room
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Moulard duck liver **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Two door upright unit. Gasket on small two door unit right of flat top warped also.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Portioned butter dated 4/15 and short rib trim dated 4/19. Voluntarily discarded **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. One on flat in reach in cooler in dessert prep room
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lunch box, yogurt In cooler in rear storage area with restaurant food. Moved. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs, on prep table at cook line. Emptied container. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area.
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook line. Put on crate. **Corrected On-Site**
- Intermediate - Accumulation of black substance in the interior of the ice machine. Around ice chute.
- Intermediate - Employee filled water pitcher/cup at handwash sink. Cook line.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Shredder **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood box for utensils on prep unit
- High Priority - Food stored in ice used for drinks. See stop sale. Bottle of water, employee dumped ice **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw open bacon over mushrooms, in upright freezer **Corrected On-Site**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- Intermediate - Accumulation of food debris/grease/dust on food-contact surface. Vent in reach in cooler **Corrected On-Site**
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee hand wash sink. Bar hand sink and 3 comp sink.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice and cooked veggies made yesterday.
- Critical - Handwash sink not accessible for employee use at all times. Tray on top, moved. Corrected on site.
- Critical - No handwashing sign provided at a hand sink used by food employees. Bar and by cook line. Corrected on site. Repeat violation.
- 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. One expired on 8/20/2012.
- Critical - Observed food being cooled by nonapproved method. Covering pans.
- Critical - Observed food stored on floor. Sodas at bar.
- Critical - Observed handwash sink used for purposes other than handwashing. Fork in it, cook line hand sink.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw tuna next to cooked lobster, in same container, reach-in cooler. Corrected on site.
- Observed single-service articles stored without protection from contamination. Straws at bar, customers can reach.
- Critical - Stop sale issued on potentially hazardous food due to temperature abuse (See Stop Sale Notice).
- Critical - Wokring containers of food removed from original container not identified by common name. Back prep area.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not properly protected from contamination. bottom of onion pan touching cheese, placed deli paper in between Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. bar Corrected On Site. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. cooler/storage room
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen
- Nonfood-contact equipment not designed and constructed in a durable manner. cloth towel as liner at cook line
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting veggies for letter use/cook, employee got gloves Must be cut and cook or use gloves and store them for letter use. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. fryer baskets
- Critical - Observed food with mold-like growth. 2 tomatoes Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 47F cooked onions and tomatoes 50F cheese at prep area, added ice, got to 40F Corrected On Site. Repeat Violation.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. half-half dated on 5/10, discarded Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 120F potatoes in warmer, cooked not long ago, reheated in oven to 145-155F Corrected On Site.
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5/18/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Observed dusty vent in seafood cooler.
- Critical - Observed food mgr certified didn't remember big 4 foodborne illnesses.
- Critical - Observed no paper towels in back kitchen. (COS)
- Critical - Observed no test strips to check chlorine sanitizer in dishmachine.
- Observed potentially hazardous food not held at 41 degrees F or below. Creme brulee 44 - 46 degrees F. Discarded by mgr.
- Critical - Observed slicer soiled.
- Observed squash under raw hamburger in reach in cooler. (COS)
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- 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
- Single service articles not re-used
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toxic items labeled and used properly
- Critical - Toxic items properly stored
- Wiping cloths clean, used properly, stored
- Clean and soiled linen segregated and properly stored
- Clean clothes, hair restraints
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-contamination, equipment, personnel, storage
- Critical - Current license properly displayed
- Critical - Facilities to maintain product temperature
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods properly cooled
- Critical - Original container: properly labeled, date marking
- Critical - Please see inspection report for more details.
- Plumbing installed and maintained
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical - Wholesome, sound condition
- Critical - Wholesome, sound condition
- Critical - Wholesome, sound condition
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6/28/2011 | Epidemiological | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name. bottle in espresso area Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 60 degrees F Corrected On Site. placed back in reach-in butter in pastry kitchen 63 degrees F
- Critical. Observed cloth used as a food-contact surface. under cutting board
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. by grill
- Observed gaskets with slimy/mold-like build-up. reach-in
- Equipment and utensils not properly air-dried. wet nesting Repeat Violation.
- Critical. Observed handwash aids at a non-handwash sink. soap Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Outer openings not protected with self-closing doors. rear
- Critical. Observed toxic item stored by utensils.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sani bucket
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ cooked potentially hazardous foods . Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name./ flour bin/ sugar bin./ kitchen area.
- Nonfood-contact equipment not designed and constructed in a durable manner./ absorbent cloth, not smooth & cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored./ near sanitizer.
- Equipment and utensils not properly air-dried./ wetnessting. of pots & pans.
- Wet mop not hung to dry.
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4/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in wine cooler
- Critical. No oyster warning sign with required language provided. gave poster Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp in walk-in, added ice Corrected On Site.
- Critical. Observed food stored on floor. salt bags, back room
- Critical. Observed cloth used as a food-contact surface. on oysters and on lettuce
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. touching parsley; explained her Corrected On Site. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. bleach and quat
- Critical. Equipment food-contact surfaces and utensils not sanitized. dishmachine not working properly
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. broken tube
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed handwash aids at a non-handwash sink. soap dispenser at 3 comp sink
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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11/16/2009 | Routine - Food | Administrative complaint recommended |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoops by oven Repeat Violation.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. desert reach-in cooler
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm bleach in bucket
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8/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/2/2009 | Routine - Food | Warning Issued |
| No report available. | 6/2/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 12/18/2008 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/16/2008 | Routine - Food | Call Back - Complied |
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