- Basic - Bowl or other container with no handle used to dispense food: rock salt, sugar. **Corrected On-Site**
- Basic - Ceiling soiled: dishpit hood soiled / black mold-like substance on ceiling above walk-in freezer.
- Basic - Clean cups/glasses not properly air dried - wet nesting: wait station.
- Basic - Cleaned and sanitized equipment or utensils not properly stored: soiled plates on low prep table shelf. Pates not currently in use.
- Basic - Duct tape used on nonfood-contact surface: handle of roaster pan, cup attached to prep table.
- 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 - Equipment in poor repair: melted third-pan. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable: exposed wood in dishpit.
- Basic - Food residue/grease/soil residue build-up on nonfood-contact surfaces: recipe book, can opener base, exterior of bulk containers, hood filters, plastic wrap over 'cog' plate (corrected on-site), container of dessert topping bottles (corrected on-site), expedite table stained (covered with butcher paper), exterior of salamander, soap dispensers, handwash sinks, paper towel dispensers.
- Basic - Food stored on floor: bulk containers of sugar, rock salt, etc.
- Basic - No handwashing sign provided at a hand sink used by food employees: bar sink. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water: shrimp. Moved to walk-in cooler. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover, soiled.
- Basic - Walk-in cooler/freezer gaskets soiled with black mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135° to 41° within 6 hours: penne noodles. Operator removed from individual bags and spread out. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: wings 51°, chicken tenders 46°, crab cakes 46°. All products less than two hours, moved to walk-in cooler. All temps 42° of below 30 min later. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler: raw fish and shrimp over eggplant / raw fish behind cooked crawfish. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse: penne noodles 55°, overnight.
- Intermediate - Accumulation of black/green/pink mold-like substance in the interior of the ice machine: both. **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface: lid of expedite reach-in cooler, interior of salamander.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink: radio in dishpit handwash sink. **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices: rusted shelves under prep tables, lid of sandwich unit rusted.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink: two in kitchen. **Corrected On-Site**
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean, men's toliet. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food, sugar. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, expedite side.
- Basic - No handwashing sign provided at a hand sink used by food employees, both bars and cookline. **Repeat Violation**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Raw animal food stored above unwashed produce. Shell eggs over lemons/tomato cases in walkin cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken 56°f fish 61°f beach balls 60°f oysters 64°f shrimp 64°/62°f crawfish 64°f. Crawfish, beach balls discarded, all other products had been prepared less than 4 hours and moved to wain freezer to cool. Temperature dropped to chicken 36°f oysters 38°f shrimp 40°f fish 35°f within the 4 hours. **Corrected On-Site**
- 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. Scooping ice with cup in waitress area. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Oysters, beach balls and crawfish in reachin cooler.
- High Priority - Toxic substance/chemical stored by or with food, all purpose cleaner next to rice. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, both machines.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing, thawing crawfish in hamdsink. **Corrected On-Site**
- 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. Reachin cooler on rightside of cookline at 60°f, unit was unplugged. Plugged in unit and temperature at 40°f. **Corrected On-Site**
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area, cellphone on makeline. **Corrected On-Site**
- Basic - Food stored on floor, bread crumbs. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees, cookline and bar.
- Basic - Working containers of food removed from original container not identified by common name, flours.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Handled cellphone. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter wash in ice coldhold at 61°f for less than 4 hours. Need to insure ice is touching pan on sides as well as bottoms to insure temperature is maintained at 41°f or below.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin, left side waitress area.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler top soiled with accumulation of food residue.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on soda boxes/rack, near the oyster shucking station.
- Basic - Build-up of mold-like substance/slime on external lids and surfaces of the ice bins at wait station.
- Basic - Case of single-service articles stored on floor in kitchen. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food (cole slaw pre-portioned) cold held at greater than 41 degrees Fahrenheit under the wait staff service counter in a deep pan, on ice. Return product to cooler to ensure proper cold holding. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink behind bar. **Corrected On-Site**
- Intermediate - Food-contact surfaces (bowls) encrusted with soil/food deposits. Bowls stored next to hot well containing soups/gumbo/dips and are being splashed.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of cookline.
- Intermediate - No soap provided at handwash sink at end of the cookline.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer Advisory provided by inspector during this inspection.
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5/31/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in freezer (case lots of bread, steaks, seafood).
- Basic - Dusty ceiling tiles and/or air conditioning vent covers in the kitchen.
- Basic - Floor soiled/has accumulation of debris/soil under ice machines.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit in two cold tables. Observed that the top rails had been turned off. Bottom temps fine. Top rails turned on by the kitchen manager. **Corrected On-Site**. At callback: top rails on sandwich units NOT turned on; product out of temperature(above 41?F). See Stop Sale. Crawfish meat @ 60?F, Shrimp @ 61?F, chopped garlic @ 57?F, dressings @ 61?F, black beans @ 52?F, cole slaw @ 51? cooked pasta noodles @ 54?F, lump crab meat @ 58?F.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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4/9/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in freezer (case lots of bread, steaks, seafood).
- Basic - Clean bowls not stored inverted or in a protected manner.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers in the kitchen.
- Basic - Floor soiled/has accumulation of debris/soil under ice machines.
- Basic - Food debris accumulated on floor in wait station area.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container (bulk flour).
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit in two cold tables. Observed that the top rails had been turned off. Bottom temps fine. Top rails turned on by the kitchen manager. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Manager lacking proof of food manager certification. **Warning** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/8/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/10/12.
- 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. This violation must be corrected by : 11/10/12.
- Observed gaskets/seals on glass door cooler in poor repair.
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12/12/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site. Conrirmation #127015613. Case #241984. Amount paid: $394.00.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/10/12.
- Critical - No handwashing signs provided at two handsinks in the kitchen used by food employees.
- 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. This violation must be corrected by : 11/10/12.
- Observed a chef's knife stored in crevices between equipment. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on glass door cooler in poor repair.
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9/10/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
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5/7/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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