- Basic - Bowl or other container with no handle used to dispense food: bowl in rice, to-go bowl in Shrimp Basket seasoning. **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items: jacket hung on canned good rack. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface: handwash sinks, soap dispensers, paper towel dispensers. **Repeat Violation**
- Basic - Utensils in poor condition: frayed spatula in dry storage. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris/dust: behind cookline. **Corrected On-Site**
- 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: 0ppm corrected to 100ppm. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: fish 63°, shrimp 56° (both thawing). Moved to walk-in cooler.
- Intermediate - Accumulation of black/pink mold-like substance in the interior of the ice machine and on ice deflector.
- Intermediate - Encrusted material on can opener blade and base.
- Intermediate - Handwash sink used for purposes other than handwashing: as evidenced by ice in cookline handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink: cookline. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233: less than 50% of employees: Sarah, Kim, Ashley, Scott, Josh. All have transferred from other locations or work at multiple locations.
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11/13/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sinks, soap dispensers, paper towel dispenser.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner: bowls in wait station.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container: sugar.
- High Priority - Dented/rusted cans present: four #10 cans of roasted red peppers. Operator removed product from service. **Corrected On-Site**
- 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: 0ppm. Repairman called.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler: whitefish and shrimp over jalapeos and pickles. **Corrected On-Site**
- Intermediate - Accumulation of black/pink mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface: seasoning shakers on cookline.
- Intermediate - Spray bottle containing toxic substance not labeled: under bar handwash sink.
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Corrected On-Site**
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3/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on paper towel and soap dispensers by handwash sinks.
- Basic - Can opener blade rusty.
- Basic - Clean cups/glasses not properly air dried - wet nesting. Region has a new policy in place, but steps were missed by last night's closing crew. **Repeat Violation**
- Basic - Walls soiled around handwash sinks.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler: raw chicken over raw seafood; raw beef over raw seafood. **Corrected On-Site**
- Intermediate - Dish machine sanitizer reading 0ppm after running a load of dishes: operator adjusted solution and machine. Corrected to 100ppm. **Corrected On-Site**
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling: incorrect name on license.
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1/8/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food-: spice containers. **Corrected On-Site**
- Basic - Can opener blade rusted.
- Basic - Cardboard used to cover floors. Staff will discontinue this practice.
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Corrected On-Site**
- Basic - Clean plates not stored inverted or in a protected manner.
- Basic - Food-contact surface not smooth and easily cleanable: paper on prep table. Staff will discontinue this practice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometers in holding units: lowboy, reach-in.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water: shrimp.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler: lowboys have accumulated coleslaw.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling: incorrect name on license.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling: shrimp 54°, fish 53°, coleslaw 45° in walk-in cooler (ambient cooling, less than one hour). Staff uncovered the products, all dropped five degrees within 30 minutes.
- Intermediate - Proof of required state approved employee training not available 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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11/6/2013 | Routine - Food | Warning Issued |
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Corrected On-Site**
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7/5/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cardboard used on food prep table under cutting board, in-use knives, utensils on cardboard. **Corrected On-Site**
- High Priority - Small flying insects in wait station area.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (shrimp placed in full pan, into walk-in at 120 F+). Corrected On Site.
- Critical - Hand sink missing in food preparation room or area - prep area added, no handwashing sink in area. Sink must be added. Call inspector when complete.
- Critical - Observed handwash sink used for purposes other than handwashing (soiled pan, utensil in HWS). Corrected On Site.
- Critical - Observed hoagie rolls stored on floor at the cookline. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above (cooked potatoes). Corrected On Site.
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9/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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