- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected, manager removed. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler prep area.
- Basic - Silverware/utensils stored upright with the food-contact surface up. By ware washing, corrected manager inverted. **Corrected On-Site**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef drank water put on gloves. Corrected requested chef to wash hands. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Ground beef lamb over fish. Corrected manager moved fish. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue substance by cook line. Corrected manager labeled. **Corrected On-Site** **Repeat Violation**
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic containers used as scoops in bulk flour bags
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on reach on cooler on cooks line has some old food built up in them
- Basic - Carbon dioxide/helium tanks not adequately secured. Tank behind bar not secure **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on shelves in kitchen not inverted
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers have some dust build up on them
- 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. Cook cut green onions without wearing gloves. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date last portion of each container was sold or consumed
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork cooked and frozen not properly marked when removed from freezer **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. Egg plant prepared Saturday not date marked **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle behind bar not labeled **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Several tanks inside back storage room
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Far right cooler(protein cooler) in kitchen. Manager stated cooler was unplugged the night before. DO NOT USE THIS UNIT TO STORE Time/Temperature Control for Safety FOOD UNTIL IS CAPABLE OF MAINTAINING ITEMS AT 41°F OR BELOW.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburgers 64-67°, beef tenderloins 64-65°. Reach in cooler, far right (protein cooler). Food was discarded by manager.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Salad cooler.
- Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Seafood over ready to eat. Reversed storage. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Added new thermometer. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At bar.
- Intermediate - Spray bottle containing toxic substance not labeled. In back storage room, labeled. **Corrected On-Site** **Repeat Violation**
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed date marking not on ricotta cheese.
- Critical - Observed non-exempt fish has not undergone proper parasite destruction. No documentation for salmon bought raw and cured. Non-exempt fish may not be served raw or undercooked. COS.
- Critical - Observed spray bottle hanging on handwash sink in kitchen, wiping cloths hanging on handsink at bar. Also 2 wooden skewers in sink evidence of sink used for dumping.
- Critical - Observed spray bottle with cleaner in it on food prep coutner, corrective action removed. Repeat violation.
- Critical - Observed spray bottles (2) with no label. Repeat violation.
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/27/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Multiple.
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board in kitchen. Corrected On Site. Switched for gloves.
- No copy of latest inspection report.
- Critical - No oyster warning sign with required language provided. Corrected On Site. Provided sign.
- 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. Repeat Violation.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon received and cured, served raw.
- Critical - Observed potentially hazardous food thawed at room temperature. Cured salmon, at cookline. Corrected On Site. Still frozen, put in tall reach in cooler at cookline.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quat bucket 500+ ppm.
- Critical - Observed toxic item improperly stored. Chemical spray bottles hanging on hand sink behind bar. Corrected On Site. Removed.
- Critical - Observed unlabeled spray bottle. Pink liquid sanitizer, on oven in kitchen. Corrected On Site. Labeled.
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4/26/2012 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. In kitchen. Corrected On Site. Tightened screw on valve, started running.
- 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. Licensing inspection.
- Critical - Vacuum breaker mising at hose bibb. On hose bibb on outside of building. Left side.
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9/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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