- Basic - Reach-in cooler gasket torn/in disrepair.,pantry cooler- operator ordered
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.in WIC with ambient temp of 45°f- raw fish 45°f, Canadian bacon 46°f, chicken 46°f and items on stop sale 48°- CALL BACK-found cole slaw 50°f, cooked shrimp 50°f, crab cakes 50°f, rice 50°f, chicken wings 52°f, shepard's pie filling 51°f, meat sauce 49°f, raw fish 47°f, shredded cheese 50°f, raw chicken 45°f, ambient shell eggs 41°f, clam chowder 47°f, raw hamburger 47°f, raw chicken 45°f,
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.various items at 48°f over 4 hours in walkin cooler with ambient temp of 45°f- SEE STOP SALE- CALL BACK -cole slaw 50°f, cooked shrimp 50°f, crab cakes 50°f, rice 50°f, chicken wings 52°f, shepard's pie filling 51°f, meat sauce 49°f, shredded cheese 50°f
- Intermediate - Clam/mussel/oyster tags not marked with last date served.- tags not dated -CALL BACK- tags not dated
- Intermediate - Refrigerator 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 45°f- cooler across from walkin, ambient 45°-CALL BACK- cooler reading ambient 45°f
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.- operator set up a date for getting training done
- Intermediate - Walk-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 temperature 45°f- CALL BACK-operator states was at 41°f yesterday afternoon, repair tech turned thermostat down last night and operator found unit frozen up this morning, defrosted it., reading 45°f at this time
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08/29/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris in sink. In small bar
- Basic - Ceiling tile missing.- in kitchen
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in kitchen
- Basic - Moderate Build-up of grease/dust/debris on hood filters.
- Basic - No handwashing sign provided at a hand sink used by food employees.- bar hand sink and kitchen
- Basic - Reach-in cooler gasket torn/in disrepair.,pantry cooler
- Basic - Soil residue build-up on nonfood-contact surface.- can rack and speed rack
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.in WIC with ambient temp of 45°f- raw fish 45°f, Canadian bacon 46°f, chicken 46°f and items on stop sale 48°f
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.various items at 48°f over 4 hours in walkin cooler with ambient temp of 45°f- SEE STOP SALE
- High Priority - Vacuum breaker missing at hose bibb.- kitchen where blue hose is connected
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.200+++ppm! corrected 100 ppm
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.- pantry cooler
- Intermediate - No paper towels or mechanical hand drying device, soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.- cooked pepper sauce, chicken and other products
- Intermediate - Refrigerator 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 45°f- cooler across from walkin
- Intermediate - Required employee training expired 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 - Spray bottle containing toxic substance not labeled.- window cleaner **Corrected On-Site**
- Intermediate - Walk-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 temperature 45°f
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08/28/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Cheese and spice containers
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - Duct tape used to repair nonfood-contact surface. Handle to reach in cooler
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Women restroom
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Dry ingredient bins
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Back area
- Basic - Waste line missing at soda gun holster.
- Basic - Working containers of food removed from original container not identified by common name. Dry ingredient bins
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef and fish at 55°F, items moved to a different unit. No warning due to multiple units available and capable of maintaining 41°F **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw fish
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid
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5/6/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / container of chowder cooling
- Basic - Clams/mussels/oysters removed from original container for long-term storage./ not with mussels
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area./ iPad on prep table
- Basic - Extremely heavy Build-up of grease/dust/debris on hood filters.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 119°f **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ cook line
- Basic - Nonfood-contact surface exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ wall at dish sink, also has mold like build-up
- Basic - Reach-in cooler shelves with rust that has pitted the surface./ dairy cooler back area
- Basic - Spray bottle containing a food product not labeled./ bulk containers under prep table
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./ had water and vinegar as sanitizer
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. / need at each of splitters on mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit., egg wash 64°f, butter 71°f 1 1/2 hr, recommended rapid chill
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. / justin and Chris
- Intermediate - Required employee training expired 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 - Spray bottle containing toxic substance not labeled./ glass cleaner in bar and bottle of bleach at dish area **Corrected On-Site**
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom shelf of prep table by wall
- Basic - Gaskets/seals on holding unit in poor repair. On cook line and walkin cooler
- Basic - Nonfood-contact equipment in poor repair. Hand wash sink is missing a knob and not securely mounted to wall
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site**
- Intermediate - Soda gun soiled. Bar area
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser-cook Ine.
- Basic - Cutting board has cut marks and is no longer cleanable-at least one portable board, green board in particular.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris accumulated on floor in outdoor cooler area of facility.
- Basic - Soil residue build-up on nonfood-contact surface-reach in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses-cloth on cook Ine.
- High Priority - Food container stored in ice used for drinks. See stop sale.
- Intermediate - Spray bottle containing toxic substance not labeled- bottle of window type cleaner on shelf over fryers-cook line.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Must use 3 bin sink until serviceman remedies problem.
- Critical - Hand wash sink lacking proper hand drying provisions and handwadh sign-patio bar.
- Critical - No conspicuously located thermometer in holding unit-out door unit.
- Observed cocktail forks stored in dirty container-cookline.
- Observed double door cooler gasket torn/in disrepair-adjacent to cookline.
- Critical - Observed employee drink stored in a food preparation or other restricted area. Corrected On Site. Repeat Violation.
- Critical - Observed fish bait stored improperly-bait stored in cooler with food for human consumption.
- Critical - Observed food being cooled by nonapproved method-Chicken Rice-cooling tightly covered. Corrected On Site.
- Critical - Observed food stored on floor-case of baking potatoes in dry storage.
- Observed utensils in poor condition-towel under cutting board.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-Potatoe salad and milk. Repeat Violation.
- Waste line missing at soda gun holster-main patio bar. Corrected On Site. Repeat Violation.
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. 1 of 3 plus utensils out of calibration.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several new employees new and expired.
- Observed attached equipment, hood and hood filters, heavily soiled with accumulated grease and char.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-reach in freezers by mop sink. Repeat Violation.
- Observed ceiling soiled with accumulated grease and dirt. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable-most boards throughout kitchen. Repeat Violation.
- Critical - Observed employee drink stored in a food preparation or other restricted area-over 3 bin sink area.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Bar sinks have quaternary ammonium and no quat strips.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk, creams and sour cream.
- Waste line missing at soda gun holster-most lines in indoor bar, not set up or used frequently.
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling in kitchen not smooth and easily cleanable and heavily soiled.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open class on prep table adjacent to walk-in cooler.
- Observed attached equipment, hood and hood filters heavily soiled with accumulated grease.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-reach in cooler shelves.
- Critical - Observed expired Food Manager Certification-Manny took test on 12-1-2011 and has not received new certification.
- Observed grease accumulated under cooking equipment.
- Observed heavy black encrusted grease on the container, ground and/or pad around grease receptacle.
- Critical - Observed heavy black encrusted material on can opener blade. Repeat Violation. Corrected On Site.
- Observed most cutting boards throughout kitchen, grooved/pitted and no longer cleanable.
- Wet mop not hung to dry-both mops observed wet, on floor next to curbed sink.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not constructed easily cleanable. observed outside storage area have concrete flooring
- Hood filters damaged - leaving open spaces. For reporting purposes only.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed floor and wall junctures not coved.
- Critical - Observed food stored on floor. observed oysters on floor in walkin cooler
- 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. observed in raw shrimp in reachin cooler Corrected On Site.
- Critical - Observed live flies in rear storage area and bar area.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw fish over ready to eat seafood spread in walkin cooler
- Observed reach-in cooler gasket torn/in disrepair.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed soil buildup inside ice bin. observed at server station Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Waste line missing at soda gun holster.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee eating in a food preparation or other restricted area-salad making station. Employee has drink at station-gave him an alternative place to hold drink and explained when touching drink, employee must wash hands/change gloves to avoid cross contamination.
- Observed employee with no hair restraint-female bartender cutting drink fruit.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried.
- Waste line missing at soda gun holster.
- Ceiling in kitchen not smooth and easily cleanable.
- Wet mop not hung to dry-mops left with head on mop sink at outside kitchen door.
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna salad-holding at 55 F. Advisedvquick chill to 41 F or colder. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad unit on expo side of cookline. Advised items be moved to another unit.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water had sanitizer in it and temped at 120 F.
- Critical. Observed employee drinking in a food preparation or other restricted area. Sent for administrative actions this day. Corrected On Site.
- Observed employee with no hair restraint. Young man on expo line-sent for administrative actions this day- Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Most boards throughout kitchen in poor condition.
- Observed old labels stuck to food containers after cleaning. Sent for administrative actions this day, Corrected On Site.
- Equipment and utensils not properly air-dried.
- Ceiling not smooth and easily cleanable. Accoustical type ceiling tiles installed in many locations throughout kitchen.
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5/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table adjacent to cookline and over 3 bin sink as well as cookline. Drinks on prep table
- Violation: 13-03-1 Observed employee with no hair restraint-most kitchen employees. Expo employee, garnishing plates etc.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. Repeat Violation. Labels on several containers at callback.
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5/19/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallon jug of milk in reach-in cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Tuna salad in reach-in cooler at salad prep area.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken tenders stored over biscuits and raw ground beef. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Bar type towel placed over cornbread type item at salad prep area.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook and salad prep personel using bare hands. Corrected On Site. No bare hand contact with ready to eat foods-see industry bulletin provided by inspector.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Kitchen employee washed hands in 3 bin sink.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table adjacent to cookline and over 3 bin sink as well as cookline.
- Observed employee with no hair restraint-most kitchen employees.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Observed food debris accumulated on kitchen floor in oarticular in corners and around baseboard/cove molding.
- Ceiling not smooth and easily cleanable-acoustic type tiles throughout kitchen.
- Lights missing the proper shield, sleeve coatings or covers-no covers throughout kitchen. Manager showed inspector shattershield orange labeling.
- No Heimlich maneuver sign posted. Repeat Violation.
- 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.Employees have all been here for 6-8 months, no proof from facility and no proof from individual employees. One employee found proof.
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3/15/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Ground beef stored over raw fish. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 99 F.
- Observed cutting board grooved/pitted and no longer cleanable. Several cutting boards in kitchen.
- Observed old labels stuck to food containers after cleaning. Large clear cambros on shelves by walk-in cooler.
- Plumbing system in disrepair-handwash sink, main outdoor bar, drains onto floor.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. No handwashing sign provided at a handsink used by food employees-several sinks in all bars missing supplies.
- Critical. Hand wash sink lacking proper hand drying provisions, soap and sign-indoor bar.
- Critical. Outer openings not protected with self-closing doors-screen door into kitchen.
- Observed grease accumulated on kitchen floor in particular in corners and along baseboards.
- Ceiling not smooth and easily cleanable. Repeat Violation.
- Lights not functioning-several lights in kitchen are off, making kitchen very dark.
- No Heimlich maneuver sign posted.
- 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. One new employee needs training by 60 days from date hire.
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11/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/29/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/29/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/22/2008 | Routine - Food | Warning Issued |
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