- No Violations Were Observed
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09/11/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Ice scoop stored on top of dirty ice machine between uses on outside ice machines. **Corrected On-Site** **Warning** on callback 7/10/14 observed ice scoop stored on top of outside ice machine .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk at 46°F in glass front reachin cooler by cookline. Also shrimp, and assorted salads at 46°F in display cooler, all TCS food removed from unit. Corrective action taken. **Warning** on callback 7/10/14 observed scallops and fish on top shelf in display cooler at 46-48°F, all TCS items on top shelf . In walkin cooler oysters 48°F , chicken 48°F, soup 53-60°F, noodles 49°F. Also in reachin display cooler shrimp, tuna salad, shellfish salad, coleslaw, potato salad, and shrimp salad at 50-51°F
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** on callback 9/10/14 observed no date of last oyster served on tags.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup in large plastic bin in walkin cooler covered and deeper than four inches. Lid removed and chill sticks added. **Warning** on callback 7/10/14 observed soup from yesterday at 53-60°F in walkin cooler.
- 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. Reachin display cooler ambient temperature 49°F. Standing glass front reachin cooler by cookline ambient temperature 46°F. **Warning** on callback 7/10/14 observed reachin display cooler ( smaller of the two) at 50°F ambient temperature.
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07/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop ice. **Corrected On-Site** **Warning**
- Basic - Box of Food stored on floor in dry storage area **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses on outside ice machines. **Corrected On-Site** **Warning**
- 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. Employee "fixing" food on plate with bare hands . Employee reeducated on proper glove usage. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk at 46°F in glass front reachin cooler by cookline. Also shrimp, and assorted salads at 46°F in display cooler, all TCS food removed from unit. Corrective action taken. **Warning**
- High Priority - Raw animal food stored over cooked food. Raw shrimp over cooked seafood in outside reachin cooler. **Corrected On-Site** **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site** **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup in large plastic bin in walkin cooler covered and deeper than four inches. Lid removed and chill sticks added. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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. Reachin display cooler ambient temperature 49°F. Standing glass front reachin cooler by cookline ambient temperature 46°F. **Warning**
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4/21/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Dressing and ice. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine. Bar. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish. **Corrected On-Site**
- 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. At bar. **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine in bar 3 comp sink over 200ppm. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Bar. Must have one sink as designated handwash sink. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warewashing area. **Corrected On-Site** **Repeat Violation**
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5/14/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Washed and placed into ice handle-up. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. One bar ce bin used for both bottle storage drink ice. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Bar. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warewashing area. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. End of cookline.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/17/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop stored on outdoor ice machines. Store in ice with handle up. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Right cookline cooler at 47F ambient temperature. Observed buildup of condensation on bottom. This violation must be corrected by : 9/15/12.
- Critical - Handwash sink not accessible for employee use at all times. Warewashing area blocked by garbage can and covered by silverware rack. Repeat Violation. Corrected On Site. This violation must be corrected by : 9/15/12.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Seafood, batter above 41F in right cookline cooler. Iced down. This violation must be corrected by : 9/15/12.
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9/14/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/21/2012 | Complaint Full | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Chlorine not getting into bar dishmachine. Must manually sanitize until fixed.
- Critical - Hand wash sink lacking proper hand drying provisions. Warewashing area. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by carts at warewashing. Bar handwash sink holding colander and blocked by garbage can.
- 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. Please fax proof to inspector.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed slicing tomatoes for salad with barehands. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash before donning gloves. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. Bottles of wine in bar drink ice. Corrected On Site. Removed.
- Critical - Observed handwash sink used for purposes other than handwashing. Scrub pad in one sink, cutting boards in another.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 200plus ppm in wiping cloth buckets. Corrected On Site. Diluted.
- Critical - Working containers of food removed from original container not identified by common name. Flour, sugar. Corrected On Site.
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3/21/2012 | Complaint Full | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. prep
- Critical - Handwashing cleanser lacking at handwashing lavatory. rr Corrected On Site.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. seafood over ready to eat Corrected On Site.
- Critical - Observed incorrect information on Hotel and Restaurant license. seati Repeat Violation.
- Observed open dumpster lid.
- Critical - Observed soiled reach-in cooler gaskets. also torn not current ly affecting ambient temps
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Emplotee did not wash hands before putting on gloves. On 6/23 callback, employees partially washing hands.
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 08/23/2011.
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6/23/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Double door slide cooler at end of cookline at an ambient temperature of 46 F. All PHF/TCS food was discarded. This violation must be corrected by : 06/23/2011.
- Critical - Hand wash sink lacking proper hand drying provisions. Hand sink in warewashing area in kitchen and in bar.
- Critical - Handwash sink not accessible for employee use at all times. Silverware rack stored on top of handsink in warewashing area. Hand sink in bar used as dump sink.
- Critical - No oyster warning sign with required language provided. Corrected On Site. Signage provided.
- 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. This violation must be corrected by : 08/23/2011.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On rack holding clean dishes and on cookline.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling bread and french fries with bare hands. This violation must be corrected by : 06/23/2011.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Emplotee did not wash hands before putting on gloves.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lump crab at 70 F and cream at 53 F in double door slide cooler at end of cookline. Corrected On Site. Food was discarded.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored over celery and cooked wings in reach in cooler across from fryers.
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6/22/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. fish on display
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8/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 01B-21-1 Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. crab cakes
- Critical. Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Violation: 08A-12-1 Observed food stored in undrained ice.
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. fish on display
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. salad prep
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. wait station
- Critical. Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Violation: 12A-15-1 Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.
- Critical. Violation: 12A-17-1 Observed employee improperly washing hands. did not use soap
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 28-14-1 Observed evidence of mop/cleaning waste water dumped onto ground. Corrected On Site.
- Critical. Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink. resting in standing water
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. main sink
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. cooklline
- Critical. Violation: 53A-05-1 Person in charge failed to insure proper handwashing by employees.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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8/9/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. crab cakes
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored in undrained ice.
- Critical. Observed cloth used as a food-contact surface. fish on display
- 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. salad prep
- Observed ice scoop with handle in contact with ice. wait station
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.
- Critical. Observed employee improperly washing hands. did not use soap
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground. Corrected On Site.
- Critical. Observed spray hose at dish sink lower than flood rim of sink. resting in standing water
- Critical. No handwashing sign provided at a handsink used by food employees. main sink
- Observed grease accumulated under cooking equipment. cooklline
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No Certified Food Manager for establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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8/2/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/26/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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5/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. bar area
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. main sink
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5/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Observed ice scoop with handle in contact with ice. kitchen
- Critical. No handwashing sign provided at a handsink used by food employees. bar Repeat Violation.
- Critical. Observed incorrect information on Hotel and Restaurant license. seating
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. noodles, Corrected On Site.
- Observed ice scoop with handle in contact with ice. wait st
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Drain cover(s) missing. mop sink
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed incorrect information on Hotel and Restaurant license. 140 seats left change form
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12/9/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. cole slaw rice
- Critical. Observed food stored on floor. citrus, produce
- Observed ice scoop with handle in contact with ice. and outside, unprotected
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. not in place no cooking but over food prep
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Drain cover(s) missing. cookline
- Critical. Observed spray hose at dish sink lower than flood rim of sink. in standing water Corrected On Site.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/22/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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