- 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. < 100 ppm.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **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. **Repeat Violation** **Warning**
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07/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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5/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair.Reach in cooler across from cookline leaking inside. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 50°F. Cheese 50°F. Melons 50°F at the front line cooler.Hamburger 48°F. Shrimp 48°F in the reach in cooler. Corrective action taken. Manager discarded voluntarily all TCS food. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **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. **Repeat Violation** **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. Hamburger 48°F. Shrimp 48°F. Ambient temperature 56°F. Corrective action taken. Manager voluntarily discarded all TCS food. **Warning**
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5/20/2014 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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**
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1/24/2014 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed unlabeled spray bottle.
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
- Observed cutting board grooved/pitted and no longer cleanable.cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.cookline
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.unwrapped straws at the bar
- Observed utensils stored in crevices between equipment.knives stored between tables
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.in dishmachine area is blocked
- Critical - Observed an ice machine with no overhead protection.
- Critical - Observed an unprotected ice machine in a customer/nonsecure area
- Observed cutting board grooved/pitted and no longer cleanable.kitchen prep area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.ribs,lunchmeats ,in walk in cooler
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Hotel and Restaurant license not properly displayed.
- 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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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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7/12/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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