- Basic - In-use tongs stored on equipment door handle between uses. Tong hang on the front of grill **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small Reach in cooler by service station, and small Reach in cooler at upstairs bar area which keep half / half in the cooler. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. By grill at cookline
- Basic - Reach-in cooler gasket torn/in disrepair. Small Reach in cooler by the deep fryer, cookline
- Basic - Soiled reach-in cooler gaskets. Small Reach in cooler for dressing, kitchen prep area **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw fish above the container of cooked crab ball, small Reach in cooler by deep fryer, cookline **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Buck container of bean soup cooked last night around 10 pm, and cool overnight in Walk in Cooler 46°-50°F, bulk container of crab dip mix yesterday cool overnight in the Walk in Cooler 48°-50°F, manager discarded.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Spray bottle of polish hang on the side of the smoothie machine, downstairs bar area. **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 open yesterday, Reach in cooler, upstairs bar. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bulk container of bean soup cooked last night around 10 pm and cool in the Walk in Cooler overnight with loos plastic wrap, 46°-50°F, bulk container of crab dip made yesterday and cool in the Walk in Cooler overnight with loos lid 48°-50°F, manager discarded. Bulk container of grill chicken mix with vegetable made 2 days ago keep in the Walk in Cooler with loos lid 46°F, corrective action taken, ice bath.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spoon inside the Hand Wash Sink by Three Compartment Sink **Corrected On-Site**
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Next to flip top cooler. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Forks in service area. **Corrected On-Site**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Soap dispenser at bar sink. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Two door cooler with pink buildup. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored by or with clean or in-use utensils. On shelf with clean plates. **Corrected On-Site**
- Intermediate - Soda gun soiled. Downstairs bar. **Corrected On-Site**
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. In upstairs hallway, placed onto rack
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Big piece of tuna on speed rack. Placed into cooler. Fish filets in standing water in sink. Placed into cooler
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Upstairs bar
- Basic - Wiping cloth sanitizing solution stored on the floor. On cookline. Relocated
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. Pitcher on cookline at 110?F. Heated up.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Container of raw shrimp stored behind sauce in top of make table cooler on cookline. Burgers stored over meatloaf in cookline drawersRe-arranged
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On prep table. Relocated
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink on back line. And in server area. Towel added
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At handsink on end of cookline. New soap added. And in server area
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table cooler opposite fryers ambiant thermometer at 48F. *DO NOT USE UNIT TO HOLD FOOD UNTIL IT CAN MAINTAIN A HOLDING TEMPERATURE OF 41 F OR BELOW. Door hinges broken, on left door, leaving gap. Manager taped door shut and at end of inspection, unit temp had dropped back down to 41F.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on counter. Discarded
- Critical - Observed buildup of slime in the interior of ice machine. Interior top of icemachine
- Observed cooler gasket torn/in disrepair. Drawer reachin cooler on cookline
- Critical - Observed food being cooled by nonapproved method. Linguinni pasta wrapped in small bags, while still warm. Temped at 44-55F in walkin cooler.
- Observed nonfood-grade bags used for food storage. Bread used for croutons, stored in carry out bag, in walkin cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Food in make table cooler opposite fryers temped at 46-48F. Manager placed items into containers of ice inside make table
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in server reachin. Manager wrote date on. Corrected On Site.
- Observed single-service items stored on floor. Boxes of cups on top of stairs by outside bar. Placed onto racks.
- Critical - Observed unlabeled spray bottle. Two bottles of orange sanitizer behind bar. Manager wrote onnwith marker pen. Corrected On Site.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in bottom section of reachin cooler fryer end of cookline, food temping 53-54F Repeat Violation. 8/21/12At callback food in make table temped at 46-48F. Food relocated or placed on ice.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Bottom part of upright reachin cooler at fryer end of cookline. Breaker tripped, unit powered back up. Unit checked 30mins later and ambiant thermometer below 41F 8/21/12 At callback make table cooler was at 48F. After broken door was taped shut, it d opped back down to 41F
- Violation: 15-32-1 Observed cooler gasket torn/in disrepair. Numerous coolers on cookline 8/21/12 At callback two cooler draws still torn. Other coolers had gaskets replaced
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8/22/2012 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. Corridor by walkin coolers
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Bottom part of upright reachin cooler at fryer end of cookline. Breaker tripped, unit powered back up. Unit checked 30mins later and ambiant thermometer below 41F
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup (chowder) placed in 5 gallon bucket with tightly fitted lid in walkin cooler, cooked previous afternoon. Discarded
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. chlorine at dishmachine 0ppm. DISCONTINUE USE OF DISHMACHINE UNTIL ABLE TO SANITIZE. SETUP 3 COMPARTMENT SINK
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Using Serve Safe
- Critical - Hand wash sink lacking proper hand drying provisions. Hand sink at end of cookline
- Critical - No oyster warning sign with required language provided. Has regular consumer advisory on menu. No Oysters advisory. Corrected On Site. Posted on wall
- Critical - No tag on fresh shellfish. Removed from bags when placed into walkin cooler, and kept in office. *Tags must remain with bags until used up.
- Observed cooler gasket torn/in disrepair. Numerous coolers on cookline
- Observed gaskets with slimy/mold-like build-up. Numerous coolers on cookline
- Critical - Observed handwash sink used for purposes other than handwashing. Container defrosting under running water in handsink by back wall. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in bottom section of reachin cooler fryer end of cookline, food temping 53-54F Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. Frozen burgers and fish onnrack. Corrected On Site.
- Observed soda gun holster/machine with accumulated slime/debris. Behind bar, one dirty. Nd up behind nozzles at soda fountain machine in server area of bar.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. Faucet with hose attached, by water heater
- Waste line missing at soda gun holster. Two in upstairs bar
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5/16/2012 | Routine - Food | Warning Issued |
- Critical - Fruits/vegetables not washed prior to preparation. LABELS ON PEPPERS Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. NUMEROUS TONGS OVER HANDLE
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. CRACKED PLASTIC CONTAINERS
- Critical - No conspicuously located thermometer in holding unit. BROKEN Corrected On Site.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. NUMEROUS AT UPSTAIRS BAR
- Critical - Observed buildup of slime on soda dispensing nozzles. BAR
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. WAIT STAFF NOT WASH HANDS AFTER HANDLE SOILED PLATES Corrected On Site.
- Critical - Observed encrusted material on can opener. AND HOLDER
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. SANITIZERBUCKET HELD IN HANDSINK Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. CUTTING /PREPING VEGETABLES Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BATTER AT 60 F :KITCHEN Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESS BLOCKS IN WALKIN COOLER , CREAM IN REACH IN COOLER
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed toxic item stored by food. BOX CIGARETTES OVER FOODS :PREPARATION TABLE Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. BUTTER, BATTER
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. MELTED BUTTER AT 115 F :KITCHEN Corrected On Site.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Waste line missing at soda gun holster. UPSTAIRS BAR
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. / plastic food container. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. 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. Pro/ no original cer ificate of employees food safety training. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site
- Critical - Observed food stored on floor./ salt for water softener.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./ potato scoop.
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6/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name./ flour container on top of prep table.
- Critical. No conspicuously located thermometer in holding unit./ kitchen undercounter refrigeration.
- Critical. Hot water not provided/shut off at employee hand wash sink. all sinks in Bar Area.
- Faucet/handle missing at plumbing fixture. one of handsinks. hot water valve not functional Bar aee
- Critical. Vacuum breaker mising at hose bibb.
- Critical. No handwashing sign provided at a handsink used by food employees. Bar area.
- Critical. Hand wash sink lacking proper hand drying provisions./ kitchen. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions./ on top of liquid beverage boxes.
- 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. Pro/ no original certificate of employee food ssfety training.
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1/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.-examples-lasagna, cooked noodles, cooked crab
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.-egg\wash-line discard-discussed time in lieu left paperwork; product in reachin-chicken
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.-3 door cooler across from fryers -thermometer reads 50 and foods temp above 50;2 door -across from flat top-foods at 50 or above
- Critical. Observed food stored on floor.-both walkins Corrected On Site.
- Critical. Observed soda holster with no line over consumer ice -dripping onto ice
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.-top line-salad 3 door cooler Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.-green leafy product ; toast; fish
- Critical. Observed soil buildup along seams of ice bin.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.-utensils left upstairs outdoors over night
- Unwrapped single-service utensils not presented so that only the handles are touched.-straws on bar counter where customers sit
- Waste line missing at soda gun holster.
- Critical. Observed toxic item improperly stored. glass cleaner hanging off cooking equipment by bread
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4/20/2010 | Routine - Food | Warning Issued |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. products on line 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. food container on cold silver king
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. dish pit-discarded.Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. back kitchen
- Critical. Observed soil buildup inside ice bin. beverage station
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./ kitchen handsink.
- Observed build-up of grease on nonfood-contact surface. inside fryer
- Observed utensils stored in crevices between equipment. knife Corrected On Site.
- Critical. Cold water not provided/shut off at employee handwash sink. sink by icecream station
- Critical. Vacuum breaker mising at hose bibb. cook line
- Critical. Handwashing cleanser lacking at handwashing lavatory. by icecream station Corrected On Site.
- Critical. Observed dead roaches on premises. on treatment pad by water softner Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
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11/20/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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