- Basic - In-use tongs stored on oven door handle.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. 127°F **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by employee at times.
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Equipment in poor repair. Reach in cooler in kitchen **Warning**
- Basic - Floor area(s) covered with standing water. In kitchen. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - No hot running water at mop sink. **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Next to Handwash sink in kitchen. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 59°F, fish 55°F, clams 55°F, scallops 55°F **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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11/15/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wiping cloth/towel used under cutting board.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Handwash sink used for purposes other than handwashing.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed reach in cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Working containers of food removed from original container not identified by common name. bottles
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1/3/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- No copy of latest inspection report.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed reach in cooler gasket torn/in disrepair.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. bottles
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10/5/2012 | Routine - Food | Warning Issued |
- Observed paper towels used as a wiping cloth on a food-contact surface.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Observed toxic item stored by food. Corrected On Site.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. cup of liquid prep table area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before changing gloves. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. bottle of beer on sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken Corrected On Site.
- Critical - Observed toxic item stored by food. wd-40 Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked items in reach in cooler
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. handling raw/ready to eat without changes gloves Corrected On Site.
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8/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. hand wash sink at front counter and rest room
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. front counter
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed employee improperly washing hands. did not use soap or towel
- Observed mop/service sink in disrepair.
- Observed reach in cooler gasket torn/in disrepair.
- Observed utensils stored in crevices between equipment.
- Observed utensils stored in crevices between equipment.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Working containers of food removed from original container not identified by common name.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee with dirty hands or arms. Nails.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Glasses at front.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Glasses at front.
- Critical. Observed soil residue in storage containers.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Unable to answer basic Food Code questions. Thermometer calibration.
- Critical. Person in charge failed to insure that food is from an approved source. No invoice shown for fish used in ceviche.
- Critical. No professional hygiene and/or foodborne illness training provided. Diseases transmitted by food.
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10/11/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. HANDWASH SINK
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Corrected On Site.
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9/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. CEVICHE
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed in an improper manner. SQUID STANDING IN 3-COMPARTMENT Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SALAD AND CALAMARI Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. HANDWASH SINK
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 9/27/10. FAX CERTIFICATION TO MY ATTENTION AT 305-499-4079
- 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
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7/27/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed food stored on floor. Corrected On Site.
- 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.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
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3/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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9/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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