- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / chef wearing a watch while cooking.
- Basic - Employee with no hair restraint while engaging in food preparation. / kitchen employee.
- Basic - In-use wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ 2 make table coolers / kitchen.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / for vegetables / reach in cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / white flat noodles 71F / made 2 hours ago per chef / noodles in a ice bath for temperature recovery.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. / mussels tag.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. / mussels.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. / tomatoes, leafy greens at service station.
- Intermediate - Records/documents for required employee training do not contain all of the required information. / missing manager's signatures on some certificates.
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Bottle of oil on floor in front of dishmachine. **Corrected On-Site**
- Basic - Ceiling in disrepair. Ceiling above dishwashing area patched with compound and not sealed.
- Basic - Clean pans stored under hand washing sink. **Corrected On-Site**
- Basic - Condensation or other drainage not disposed of according to law. Drainage water in overflowing bucket outside.
- Basic - Food not stored at least 6 inches off of the floor in mop sink area. Soy sauce.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs used for cooking raw chicken stored above sink next to clean equiptment. **Corrected On-Site**
- Basic - Opened employee beverage container in reach in freezer with clean plates to be served to customers. At server station. **Corrected On-Site**
- Basic - Significant Build-up of grease on nonfood-contact surface. Fire suppression tank next to hood system.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Mop stored outside.
- Basic - Uncovered Employee beverage container on a food preparation table or next to clean utensils. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. No kill date on tag date 4/13/14 for mussels.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Lettuce 50f for 1 hour covered in plastic, sticky rice in reach in cooler prepared yesterday has condensation. Corrective action: spoke to operator about cooling methods. Lettuce was placed in reach in uncovered to allow air flow.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various items in all 3 reach in coolers like chicken dumplings, chicken skewers made yesterday and had no date marking. **Corrected On-Site**
- Intermediate - Slight Accumulation of substance inside the ice bin. By bar area.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. The owner plus 5 employees present no one is certified **Warning**
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9/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Food stored in a prohibited area. Flowers which are placed on the customer plates as a garnish were being stored adjacent the hand sink, the dump station and chemicals. Three sources of contamination. **Corrected On-Site** **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Scoops 72 water **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp 52 thawing at room temperature **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm to the unit n the cook line **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. The cook **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reconstituting noodles at room temperature on the cook line: noodles 73. 82. 66. 80. Discussed time program with the operator as an alternative. **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Poultry non commercially wrapped over shrimp the reach in cooler **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. The prep employee by the expo **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - 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. Tofu not dated when held for the previous day **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. The owner at the three compartment sink **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. The owner plus 5 employees present no one is certified **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Lettuce 56 in the wait staff area **Corrected On-Site** **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. Rice, sauces made in house not dated when held from the previous day **Warning**
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9/10/2013 | Routine - Food | Warning Issued |
- Basic - Reach-in cooler gasket torn/in disrepair. Kitchen **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 55 and fresh garlic in oil 64 less than 2 hrs per operator.garlic in oil moved to cooler and chicken amount reduced to fill line **Warning**
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6/5/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of cookline cooler. **Repeat Violation** **Warning**
- Basic - Food stored on floor. Liquid oil, hallway **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture. Dishmachine, bar area. **Warning**
- Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Kitchen **Warning**
- Basic - Wall soiled with accumulated food debris. Rice/expo area **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Operator states Mopsink in disrepair and has been dumping waste water outside back door **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 55 and fresh garlic in oil 64 less than 2 hrs per operator.garlic in oil moved to cooler and chicken amount reduced to fill line **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. Cooks pan, kitchen **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Bar area **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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4/2/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Tested zero ppm. Do bot use dishmachine for sanitizing, set up manual sanitizer until dishmachine is repaired.
- Observed build-up of food debris build up on top of makeline cooler
- Observed grease accumulated under cooking equipment and 3 bay sink
- Critical - Observed interior of makeline reach-in cooler and gaskets soiled with accumulation of food residue.
- Observed makeline cutting board grooved/pitted and no longer cleanable.
- Observed residue build-up on top of storage bins, cookline Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Door sweep damaged, back door
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-02-1 Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. Existing units are over filled causing inadequate air flow.
- Critical - Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust. Soda box rack exposed to potential splash from mop sink
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. 3 door cooler.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Kitchen
- Violation: 51-13-1 No Heimlich maneuver sign posted.
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4/23/2012 | Routine - Food | Call Back - Complied |
- Critical - 3 door cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 43-58F, posibly due to over liading cooler. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 4 23 12.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Soda box rack exposed to potential splash from mop sink
- Critical - Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. Existing units are over filled causing inadequate air flow.
- Critical - License expired within 30 days after expiration date. $323.00 due as of today, May first, add $50.00.
- Mop/service sink inaccessible. Blocked by several items
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food stored on floor.Rice, liquid shortening,soy sauce, soda box in hallway and near mopsink
- Observed gaskets/seals on cold holding unit in poor repair. 3 door cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice 50-58F in 3 door cooler overnight per operator
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts 56F in 3 door cooler overnight per operator
- Observed single-service items stored on floor. Spoons server's area
- Critical - Observed small flying insects in bar area.
- Critical - Observed toxic item stored by food. Brasso polish stored on spice shelf.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 3 door reach in cooler, other food temperature 43-58F.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Unwrapped single-service utensils not presented so that only the handles are touched. Forks, server's area
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4/20/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.Restroom hallway
- Clean pots and pans exposed to handwasing splash in kitchen Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed pesticide-emitting strip present in food prep area. Fly strip over utensils in kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sprouts 48F on cookline for 1 hour per cook, moved into cooler for temperature recovery
- Critical - Observed slight buildup of slime in the interior of ice machine.
- Critical - Raw animal food not properly separated from ready-to-eat food. Shell eggs over mussels in makeline cooler Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Outside back door
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.2 on cookline shelving
- Critical - Violation: 08A-28-1 Observed liquid shortening stored on floor.
- Violation: 24-06-1 Observed clean utensils/equipment (spoons/tongs/ladles) stored in dirty containers, kitchen
- Violation: 24-06-1 Observed clean utensils/equipment stored on soiled shelving in kitchen
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors.Back door closer in disrepair
- Violation: 37-14-1 Observed ceiling in disrepair.Over 3 bay sink area.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. This violation must be corrected by : 5 16 11.
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5/16/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Spoons, forks at server's area
- Critical - Hand wash sink lacking proper hand drying provisions.Warewashing area
- Critical - Hot water not provided/shut off at employee hand wash sink.Kitchen /warewashing area
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 5 16 11.
- 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 16 11.
- Critical - No proof of required employee training provided. This violation must be corrected by : 5 16 11.
- Observed ceiling in disrepair.Over 3 bay sink area.
- Observed clean utensils/equipment (spoons/tongs/ladles) stored in dirty containers, kitchen
- Observed clean utensils/equipment stored on soiled shelving in kitchen
- Critical - Observed liquid shortening stored on floor.
- Critical - Outer openings not protected with self-closing doors.Back door closer in disrepair
- Critical - Working containers of food removed from original container not identified by common name.2 on cookline shelving
- Critical - Working containers of food removed from original container not identified by common name.Salt container on reach in cooler
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3/16/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Cookednrice made yesterday per cook, 44-46F cooling overnight
- Critical. Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit.Reads 40F in icepoint
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook placing raw vegetables into cook pans with bare hands. Repeat Violation.
- Critical. Violation: 12A-12-1 Observed employee switch from working with raw food (cracking shell eggs) to ready-to-eat food (raw,washed vegetables)without washing hands. Corrected On Site.
- Violation: 29-08-1 Plumbing system in disrepair.Handsink in kitchen
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors.Back door closer in disrepair
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9/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Cooked rice, pork, cut watermelon in kitchen reach in cooler Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Half & half 46F in bar area beer cooler. Moved to effective refrigeration for temperature recovery
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Cookednrice made yesterday per cook, 44-46F cooling overnight
- Critical. Bar area beer cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 46F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 9 14 10.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.Reads 40F in icepoint
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook placing raw vegetables into cook pans with bare hands. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoons, ladels by stove in kitchen
- Critical. Observed employee switch from working with raw food (cracking shell eggs) to ready-to-eat food (raw,washed vegetables)without washing hands. Corrected On Site.
- Critical. Observed employee handling soiled dishware and utensils then handle clean utensils without washing hands.Server Corrected On Site.
- Observed cookline cutting board grooved/pitted extremely soiled and no longer cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppm after 3 cycles. Do not use dishmachine for sanitizing. Set up manual sanitizer until dishmachine is repaired.
- Critical. Observed buildup of slime in the interior of ice machine on & around cube making tray
- Observed residue build-up on exterior of small white ricepot
- Plumbing system in disrepair.Handsink in kitchen
- Critical. Outer openings not protected with self-closing doors.Back doir closer in disrepair
- Observed grease, food debris heavily accumulated under cooking equipment, refrigeration and 3 bay sink in kitchen
- Critical. Observed unlabeled chemical spray bottle at bar area Repeat Violation.
- Critical. Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.Propane tank stored in restroom hallway
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7/14/2010 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Cooke tofu, cur melon,noodles,rice
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Raw,shell eggs held outside of refrigeration on cookline. Advised Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cut melon 45F, noodles 45F in 3 door upright cooler.Advised.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Spring rolls 109F. Advised.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.3 door upright cooler food temperatures 45F. Advised to lower temperature to 41F or colder.
- Critical. Stem type thermometer not within the intended measuring range of use.Meat t pe thermometer only available. Must be 0F-220F type
- Critical. Observed food stored on floor.Liquid shortening in hallway
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Foodhandler preparing carrots with bare hands. Corrected On Site.
- Critical. Observed employee engage in food preparation without washing hands before putting on gloves.
- Critical. Observed unlabeled spray bottle.Under bar handsink
- No copy of latest inspection report.
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12/15/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Eggs on cookline without any temperature control. Advised. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked rice 75F and 85F at preparation area. Operator states this was garbage and subsequently discarded.
- Critical. Observed potentially hazardous food thawed at room temperature.Chicken in sink
- Critical. Observed food stored in a prohibited area.Broccoli stored in kitchen handsink during preparation
- Critical. Observed cloth used as a food-contact surface.Cloth napkin covering lettuce in reach in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Several utensils in sink basin.
- Critical. Observed employee handling soiled handle clean equipment or utensils without washing hands.
- Observed cutting board grooved/pitted,soiled and no longer cleanable.
- Observed soiled dry wiping cloth in use.Cookline
- Critical. Observed handwash sink used for purposes other than handwashing.Cooking area used as a dumpsink indicated by vegetable shreddings in sink basin Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing.Cooked broccoli in strainer placed in handsink during preparation
- Critical. Handwashing cleanser lacking at handwashing lavatory.Kitchen/warewashing area
- Critical. Outer openings not protected with self-closing doors.Facility back door closer in disrepair
- Observed food and other debris heavily accumulated behind chest freezer by bar area.
- Critical. Observed unlabeled spray bottle.Hanging from bar handsink cabinet
- No copy of latest inspection report.
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/18/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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