- 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. Butter on cook line. **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. Heavy cream in walk in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at end of cook line. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potatoes 62f in walk in cooler covered in plastic.
- 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.
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/5/2014 | Routine - Food | Call Back - Complied |
- High Priority - Container with crab dressing mixed with raw eggs was stored in produce walk in cooler above a container of ready to eat cheese. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon. Product does not appear on the menu but chef stated that establishment sometimes serves farmed and wild salmon. Chef also stated that customers may order the salmon raw or undercooked. On the invoice for the establishment the text next to the salmon read "farmed". This is insufficient information to verify parasite destruction. Inspector gave establishment a form with parasite destruction information and also recommended that establishment obtain a letter from their salmon supplier. **Warning**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Chef stated that fresh/un shucked oysters are sometimes served. Oyster does to appear on any of the menus that were provided to the inspector. Inspector requested to see all menus. Inspector provided establishment with a "DBPR industry bulletin" consumer advisory information paper. **Warning**
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12/4/2013 | Routine - Food | Warning Issued |
- Basic - Missing drain plug at dumpster.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes 44 broccoli augratin 45
- Intermediate - Menu identifes sea bass may be undercooked. Corporate chef notified and will remove asterisk from menu item
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5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. Small ones **Corrected On-Site**
- Observed old labels stuck to food containers after cleaning. **Corrected On-Site**
- Critical - Observed paper napkins used as a food-contact surface. At bar, used to cover mint leaves **Corrected On-Site**
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of signage properly designating bathrooms. Employee restroom.
- Lights missing the proper shield, sleeve coatings or covers.Heat lamps, cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamer 53F for 20 minutes per operator moved to refrigerator for temperature recovery. Recommended pre-chill unit prior to stocking.
- Obseved hood filters in disrepair.Over oven area
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Heat lamps
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter, shrimp and sauce 49F overnight per operator
- Critical - Small sides cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 49F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-18-1 Drain backed up at grease receptacle outside restaurant
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5/17/2011 | Routine - Food | Call Back - Complied |
- Drain backed up at grease receptacle outside restaurant
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 46F, dresses 45F in walk in cooler
- Plumbing system in disrepair.2 faucets in kitchen will not shut off.
- Critical - Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 45-46F. Advised to lower temperature to 41F or colder. This violation must be corrected by : 5 17 11.
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5/16/2011 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in side station cooler Repeat Violation.
- Missing drain plug at dumpster.
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12/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Heavy cream 45F in bar reach in cooler, moved to effective refrigeration for temperature recovery
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shredded cheese 48F in cookline drawer cooler less than 1 hour moved to walk in cooler fot temperature recovery
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Heavy cream 46F, demi glace 44F in side station cooler, moved to walk in cooler for temperature recovery.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Bar area reach in cooler food temperature 45F. Advised to lower temperature to 41F or colder.
- Critical. Cookline drawer cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 48F, ambient temperature 52F. Do not store potentially hazardous foods in this uinit until maintaining 41F or colder. This violation must be corrected by : 5 26 10.
- Critical. Side station coolerincapable of maintaining potentially hazardous food at proper temperatures.Food temperature 44-46F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 5 26 10.
- Critical. No conspicuously located thermometer in holding unit.Side station cooler
- Critical. Observed cloth used as a food-contact surface.Cloth napkin surrounding potatoes in cookline cooler. Corrected On Site.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.Do not use dishmachine for sanitizing. Set up manual sanitizer until dishmachine is repaired.Booster heater was switched off Corrected On Site.
- Critical. Observed upper interior of left cookline microwave soiled.
- Critical. Observed buildup of slime in the upper interior of ice machine and soiled rubber gasket hanging above ice
- Critical. Vacuum breaker mising at hose bibb for hose at warewashing area
- Observed wall soiled with accumulated black debris in dishwashing area.
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5/25/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Saku block supplied by GFS and/or Norpak. Invoice does not provide documentation of parasite destruction. This violation must be corrected by : 1 4 10.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook handling prepared croutons with bare hands Corrected On Site.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.Do not use dishmachine for sanitizing, set up manual sanitizer until dishmachine is repaired.
- Critical. Lack of signage properly designating bathrooms.Employee restroom
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11/3/2009 | Routine - Food | Warning Issued |
| No report available. | 5/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/10/2008 | Routine - Food | Administrative complaint recommended |
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