- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Observed cooked chicken 155° F **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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.
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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09/25/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Chowder at 48° F prepared the night before and ice bathed according to operator corrective action taken chowder reheated to 165° F,
- High Priority - Raw animal food stored over ready-to-eat food. Raw oysters over washed tomatoes in WIC **Corrected On-Site**
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop stored with handle in contact with ice in ice bin. At server station
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice 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. Chowder and chicken tortellini soup prepared the day before no date mark **Repeat Violation**
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- 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**
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash in women's bathroom.
- 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. Observed DM at 0 ppm chlorine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed soup in walk-in no date marking.
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces not cleaned after being contaminationed. **Corrected On-Site**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair. upright ric
- Observed ice scoop with handle in contact with ice. wait station Corrected On Site.
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2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Beef at 88 degrees F - on counter.
- Check gasket - ambient currently OK.
- Critical - Employees work on knowledge of required temps.
- Critical - Improper thawing of vacuumed packed beef - room temp 80 degrees F. Stop Sale - temp too high.
- Critical - Soup at 129 degrees F-hot hold -quick reheat required.
- Critical - Thawing beef at rrom temp 80 degrees F.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees not informed of acceptable sanitary practices. correct handwash
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. not using sanitized wiping cloths
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey 47f Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. cole solaw potatoes
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. Corrected On Site.
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9/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. turkey beef
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey 49 quick chilled wic Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner. in hand sink
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed soiled reach-in cooler gaskets. slightly torn as well
- Equipment and utensils not properly air-dried.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Hand sink missing in food preparation room or area. outside bar
- Critical. Observed toxic item improperly stored. on ice machine
- Critical. Observed incorrect information on Hotel and Restaurant license. ssseating cf with ccphu
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7/20/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/14/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish stored over lettuce in walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs stored over raw oysters in walk in cooler.
- Critical. Observed raw animal food stored over cooked food. raw beef & raw hamburger stored over cooked ham in reach in cooler across from grill & stovetop on cookline.
- Critical. Observed raw animal food stored over cooked food. raw chicken stored over cooked ham in reach in cooler across from grill & stovetop on cookline.
- Observed build-up of food debris on nonfood-contact surface.inside of reach in cooler across from grill & stovetop-on bottom shelf
- Observed grease accumulated on kitchen floor. excessive amounts under equipment on cookline.
- Observed food debris accumulated on kitchen floor. excessive amounts under equipment on cookline.
- Observed attached equipment soiled with accumulated dust. fans in reach in cooler at end of cookline, across from slicer.
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7/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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