- Basic - Equipment in poor repair. Plastic Colander in triple sink heavily cracked / broken. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At men's and women's restroom used by employees. Emailed sign. **Corrected On-Site** **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle without a lid or straw in 2 door stand up reach in cooler. Manager removed. **Corrected On-Site** **Warning**
- Basic - Water leaking from faucet/faucet handle. At hand wash sink front of kitchen. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Warning**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatula, utensil in 75° water end of cook line. Manager removed water. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 75° left out to soften overnight. Manager voluntarily discarded. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw steak in plastic wrap on tray over closed container of scallops, manager corrected. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued due to adulteration of food product. No tag on/for original container of raw, in-shell clams/mussels/oysters. For small 3 lb container of mussels in reach in cooler. Invoice does not give harvester information. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Live shell stock must be kept for 90 days. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At hand wash sink front of kitchen. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 servers working more than 60 days per manager need training. **Warning**
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. For small 3 lb container of mussels. **Warning**
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09/19/2014 | Routine - Food | Warning Issued |
- Basic - Cloth used as a food-contact surface. Cloth in lettuce container in reach in cooler.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in restrooms.
- Basic - Sponge used to clean and sanitize food-contact surface. Sponge by triple sink. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer 0 ppm. Talked with manager about minimum level of chlorine required.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Back flow preventer needed on non chemical side.
- High Priority - Presence of insects, rodents, or other pests. Several ants crawling on table in dining area.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of raw pork dumplings over container of lobster in reach in cooler. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink front of kitchen.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler and Stand up 2 door reach in cooler made 24 hours prior according to chef. **Corrected On-Site**
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. On lettuce **Corrected On-Site** At callback, cloth on top of lettuce in reach in cooler.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line **Repeat Violation**
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3/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of beach cooler where ice is
- Basic - Cloth used as a food-contact surface. On lettuce **Corrected On-Site**
- Basic - Faucet/handle missing at plumbing fixture. Handle turning all the way but no hot water comes out, handsink
- High Priority - License is expired and is more than 60 after expiration date. Expired on 6-1-12 **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. Cutting zucchini for later use, got gloves **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked Brussels sprout and rice 49° on top of prep reach in cooler , corrective action: placed in reach in cooler
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak over sauces in prep unit **Corrected On-Site**
- 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. Half-half opened two days ago
- Intermediate - Handwash sink used for purposes other than handwashing. Container with food in it **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Mop sink **Corrected On-Site**
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12/4/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Leaking pipe at plumbing fixture. Hand wash sink
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. cloth used to cover lettuce Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven door handle Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. pork belly over veggies in reach in cooler Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked duck Corrected On Site.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on side of oven doors Corrected On Site.
- 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. 2 other employees, cook and dishwasher hired in December and January respectively have not been trained
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. bottled water on prep table Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee touched chicken with bare hand while plating for service Corrected On Site. explained to employee washed hands
- Observed employee with no hair restraint. observed employee pushing hair out of face.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee touched head then handled clean utensils without washing hands Corrected On Site. employee washed hands
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils in standing water 72'F
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen hand wash
- Critical - Manager lacking proof of Food Manager Certification. certificate was at is home
- 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. could not provide books
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. QUAT greater than 400ppm 3 compartment sink Corrected On Site.
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12/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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