- Basic - Food stored on floor. WI cooler
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - Open dumpster lid.
- 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 - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- High Priority - Small flying insects in bar area.
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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/freezer.
- Basic - Equipment in poor repair. 2 RI coolers not cooling proerly.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Some units
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Discarded, unit not cooling properly **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Unit not cooling properly. Discarded **Corrected On-Site**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Outside coolers
- Basic - Floor tiles cracked, broken or in disrepair. At service bar.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - Open dumpster lid.
- Basic - Raw animal food stored above unwashed fruits. Eggs over fruits, WI cooler outside **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- High Priority - Small flying insects in bar area.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - No chlorine/quat chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. MUST TRAINED ALL EMPLOYEES AFTER 30 DAYS.
- Critical - Observed uncovered food in holding unit/dry storage area. SUGAR AT OUTDOOR TABLES UNCOVERED .
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11/2/2012 | Complaint Full | Inspection Completed - No Further Action |
- Ceiling tile missing over reach in cooler. BY SALAD PREPARATION ROOM.
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER TOWEL AVAILABLE AT MEAT ROOM AND SERVICE BAR ROOM. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. HANDSINK COVERED WITH DIRTY COOKWARE. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. MANUAL WAREWASHING NOT BEING DONE PROPERLY. SANITIZER SOLUTION BEING POLLUTED/ALTERED BY UNRINSED DETERGENT ON COOKWARE ITEMS. Corrected On Site.
- Critical - Observed food stored on floor. FOOD AT WALK IN FREEZER (BLUE PLASTIC BOXES) , and OUTSIDE COOLERS. Corrected On Site.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. BY COOK LINE HAND WASHING SINK.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
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5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed uncovered food in holding unit/dry storage area. BREADS USED FOR CROUTONS. Corrected On Site.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. TUNA USED FOR RAW SERVING DISHES. SMOKED SALMON.
- Critical. No oyster warning sign with required language provided. FOR ISLAND CREEK OYSTERS ON MENU.
- Critical. Establishment using reduced oxygen packaging without a proper HACCP plan. BEEF HEREFORD STRIP . DONE: 10/23/2010.( 45F). ALL SAUCES AS WELL.
- Critical. Observed packaged food not labeled as specified by law. Vacuum FOODS.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. VACUUM PACKAGE MEATS (45F).
- Critical. Observed food stored on floor. DELIVERY PLACING CASES OF FOODS ON STREET ALLEY. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DISHWASHER . BLOCKED HANDWASHING SINK . COOKWARE.
- Observed wall in disrepair. BROKEN TILES BY WALK IN COOLER DOOR.
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10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed dispensing equipment that allows contamination.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hot water not provided/shut off at employee hand wash sink. front counter by pastry
- Critical. Hand wash sink lacking proper hand drying provisions. front counter
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3/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 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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12/7/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Displayed food not properly protected from contamination.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over fruit
- 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. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Hand sink missing in food preparation room or area. front counter areas
- Critical. Observed dead roaches on premises. 1DEAD ROACH IN STORAGE AREA
- Critical. Observed roach activity as evidenced by live roaches found 3 LIVE ROACHES INSIDE OVEN IN KITCHEN
- Critical. Observed small flying insects in front counter area.
- Observed food debris accumulated on kitchen floor. FRONT COUNTER AREA BETWEEN OVENS
- Critical. Observed toxic item stored by food.
- 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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10/7/2009 | Routine - Food | Warning Issued |
| No report available. | 4/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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