- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf by dish machine. Corrected employee seperated. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Under boards in main kitchen and prep/open kitchen.
- Basic - No mop sink or curbed cleaning facility provided. Chef stated waste water is pored down kitchen drain.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Red pepper sauce 96° cheddar cheese sauce 125°, had corrected chef reheated to 165°.
- High Priority - Small flying insects in bar area. In middle bar and bar by brewing equipment.
- High Priority - Vacuum breaker missing at hose bibb. On two hose bibs outside main back door.
- Intermediate - Spray bottle containing toxic substance not labeled. Red liquid by dish machine,
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11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Containers of key lime butter, seasonings and other spreads not labeled **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. Souffl cups used as scoops in multiple containers **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on all coolers throughout kitchen area have some food build up in them
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates, bowls and cups on several different shelves throughout not inverted or protected
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers have some dust build up on them
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws in dispenser sitting on bars not wrapped or protected
- 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. Dish machine at 0 ppm, changed sanitizer container-retested at 100 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Creamers held under time not marked to indicated when 4 hours starts or ends **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Bleu cheese cream 119°, crawfish dip 115° in steam table at front cooks line. Corrective action-chef placed both items back on grill to reheat
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken and whole shell eggs stored over cooked chicken in small cooler on cooks line **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of unit on left has some mold like build up inside it **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel or oyster tags not marked with dates
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Key lime butter and other spearheads not date marked **Corrected On-Site**
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. Few pans on shelf. Corrective action taken, removed from shelf.
- Basic - Reach-in cooler gasket torn/in disrepair. Throughout.
- High Priority - Small flying insects in bar area. Second bar. Also, few small flies in ladies bathroom.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained. Throughout.
- Intermediate - Encrusted material on can opener blade. Corrective cation taken, moved to dish area.
- Intermediate - Manager lacking proof of food manager certification. Kitchen manager.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Mac n'cheese, walk in cooler. **Corrected On-Site**
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffle cup in minced garlic container, corrective action removed. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dish area.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrective action made new sanitizer.
- Basic - Working containers of food removed from original container not identified by common name. Multiple containers on dry storage shelf in prep kitchen, corrective action labeled.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter and key lime butter 64-66?F in 2 door make able in prep kitchen, corrective action discarded. **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans cooked yesterday at 57-70?F at time of inspection. Temperatures verified with Chef Scott.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, corrective action made new sanitizer solution. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Cook line seafood over goat cheese, corrective action reversed storage.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing clean equipment at Ragtime Bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Salud Bar, corrective action added paper towels.
- Intermediate - No soap provided at handwash sink. Ragtime Bar, corrective action added soap. Also Salud Bar.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient air temperature at 65?F. Chef stated he just noticed this morning it was not holding temperature and they put in a service call to get repaired. Corrective action removed potentially hazardous/time temperature controlled for safety foods.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut melons.
- Intermediate - Spray bottle containing toxic substance not labeled. Salud Bar.
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler in pantry, corrective action turned down temperature of unit.
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Souflee cup in dry coffee mix next to handwash sink at server station.
- Faucet/handle missing at plumbing fixture. 3 compartment sink at salud bar and at tap room bar.
- Critical - Observed buildup of slime in the interior of ice machine. West ice machine behind deflector plate where ice dispenses.
- Critical - Observed food being cooled by nonapproved method. Marinara sauce covered in walk in cooler at 78F, corrective action removed lids.
- Critical - Observed interior of reach-in cooler with accumulation of standing water. Sautee expo reach in cooler in ragtime kitchen.
- Observed old labels stuck to food containers after cleaning. In reach in cooler on cook line in salud kitchen, corrective action removed label. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in reach in cooler in pantry at 47-51F-boiled eggs, homemade dressings, hummus, cooked shrimp, corrective action turned uunit down, items have been moved from walk in cooler to reach in cooler within last 4 hours.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw egg wash over raw seafood in walk in cooler, raw beef over raw seafood in reach incooler cook line in salud kitchen, corrective action reversed storage.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Butter and wine mixture at grill in ragtime kitchen at 78F, corrective action placed container on grill to reheat.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 3 compartment sink, corrective action changed sanitizer.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. DO NOT use dish machine to sanitize until unit is repaired and can sanitize at 50-100 ppm.
- Equipment and utensils not properly air-dried. Containers wet nesting, on storage rack next to dish machine.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on fryer handle, front cookline. Corrected On Site. Removed.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon served undercooked upon customer request. Corrected On Site. CandC Fisheries sent letter documentation for salmon being farm raised pellet fed.
- Observed build-up of grease on nonfood-contact surface. Inside fryer doors, multiple fryers.
- Observed cutting board grooved/pitted and no longer cleanable. Multiple in front kitchen. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing fork, front cookline. Corrected On Site. Removed fork.
- Observed old labels stuck to food containers after cleaning. Old day dot on container, storage rack next to dish machine. Corrected On Site. Scraped.
- Critical - Observed small flying insects in bar area. Repeat Violation.
- Waste line at soda gun holster draining into hand sink. Behind bar at middle of establishment.
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Uses National Registry. Advised to change companies.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. Multiple soda guns.
- Observed cutting board grooved/pitted and no longer cleanable. Multiple.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Over cookline in kitchen.
- Observed ice scoop with handle in contact with ice. Ice machine. Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Butter in salad prep area. Corrected On Site. Marked, given time as a public health control form.
- Critical - Observed small flying insects in bar area.
- Observed soda gun holster with accumulated slime/debris. Behind bar.
- Critical - Observed toxic item stored by food. Sanitizers with alcohol behind bar. Corrected On Site.
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7/18/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees./ Bar Area.
- Observed employee with no beard guard/restraint.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ food prep area. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/26/2010 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit./ undercounter freezer/ kitchen area.
- Observed exhaust system operated with filters removed. For reporting purposes only./ tight fitting.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./ water pooling inside under counter coolers./ food preparation area.
- Observed soda gun holster with accumulated slime/debris./ Bar Area.
- No plan review submitted and renovations in progress./ removed walk in cooler & replaced with vegetable sink/ food preparation counter top. in Salud kitchen. This violation must be corrected by : 10/25/2010. This violation must be corrected by : 10/25/2010.
- 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.
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8/25/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name./ flour & powder sugar in kitchen area/ fryers area. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method./ covering the food during cooling process. / food cover removed to facilitate cooling. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit./ undercounter cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled./in warewashing area touching dirty dishes & touching clean dishes without changing gloves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface./ inside top of ice bin.
- Equipment and utensils not properly air-dried./ pots & pans. / wetnestting stackig while wet.
- Critical. Observed handwash aids at a non-handwash sink.
- Critical. Observed handwash sink used for purposes other than handwashing./ dumping ice. / between kitchen & wait station. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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3/9/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name/ flour. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ shrimp 44 deg. F. / ice placed on products. by mgr. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above./ mashed potatoes 122 deg. F in hot holding./ reheated to 165 deg. F. by mgr. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./water pooling.
- Equipment and utensils not properly air-dried.
- Critical. Observed handwash sink used for purposes other than handwashing./ dumping sink/ bar areas. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory./ wait station.
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10/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/19/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/24/2008 | Complaint Full | Inspection Completed - No Further Action |
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