- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. ( At time of inspection establishment does not offer raw fish on the menu, as per operator establishment will not serve raw fish until provider can provide parasite destruction).
- High Priority - Vacuum breaker missing at mop sink faucet.
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09/04/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl inside ice cooler
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food storage containers across from walk in cooler
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area. Container of Glaze
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. Employee drink at bar
- Basic - Hole in ceiling. Vent missing
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk at bar area 45°f
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
- High Priority - Fish that has been reduced oxygen packaged onsite was not maintained frozen before and during packaging. See stop sale.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 45°f
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over sauces in reach in cooler across from cook line.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef pattie, steak, mushroom burger and bacon all in one reach in cooler drawer
- High Priority - Small flying insects in bar area. Fruit flies at bar and inside dry storage room.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At bar
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Has chlorine needs quat
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
- Intermediate - No soap provided at handwash sink. At bar
- 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. **Corrected On-Site**
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4/23/2014 | Complaint Full | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in a location that is exposed to splash/dust. Brussel Sprouts **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Walk in and reach in coolers. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Walk in and reach in coolers. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. Ralph / Michael
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. At 150°F
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - Large amount of unused equipment/supplies present.
- Basic - Unnecessary items on the premise.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
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4/24/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- 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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11/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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