- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- 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. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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 - Packaged food not labeled as specified by law. Many squeeze bottles around kitchen with no labels.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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4/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Oysters were on bin on floor in WIC.
- Basic - Ceiling soiled with accumulated dust. Walk in cooler.
- Basic - Ceiling tile missing.
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Cloth used as a food-contact surface.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Bags used to store butter packets.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.
- Basic - Stored food not covered in walk-in cooler. Broccoli stored uncovered on shelves.
- Basic - Unprotected ice machine in a customer/nonsecure area. Ice bin stored outside.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - 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 - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink missing in warewashing area.
- Intermediate - Packaged food not labeled as specified by law. Many squeeze bottles around kitchen with no labels.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
- 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.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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12/9/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Ceiling tile in disrepair.
- 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.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Floors not constructed to be easily cleanable. Second floor (upstairs level).
- Basic - Floors not maintained smooth and durable. Second floor upstairs.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored in a location that is exposed to splash/dust while cooling . Sauce pots next to trash can and next to dirty dishes table.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee male restroom (no sign).
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee organizing cooler with opened drink over foods. **Corrected On-Site**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Clarified butter 78f degrees.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna Carpaccio .
- High Priority - Toxic substance/chemical stored by or with food. Chemical stored over Soda cans.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - 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 - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Tiramisu desert prepared with raw shell eggs.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For clarified butter use for Lobster.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Sauces prepared at restaurant.
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm when tested. Corrected On Site.
- Critical - Equipment food-contact surfaces and utensils not sanitized. 0 ppm when tested. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. ON TUBE LAMP AT DISH WASHER AREA and PREPARATION AREA (UPSTAIRS).
- Critical - No oyster warning sign with required language provided. SIGN PROVIDED NOT COMPLETED.
- 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. ALL SERVERS AND KITCHEN STAFF MUST HAVE FOOD HANDLER CARD AFTER 30 DAYS AT ESTABLISHMENT .
- Observed nonfood-grade containers used for food storage. BLACK LINERS (BAGS)USED TO STORE BREADS AT NIGHT TIME. PLASTIC CLEAR NSF APPROVED COULD BE USED.
- Observed utensils stored in crevices between equipment. KNIVES AT BAR AREA. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CLARIFIED BUTTER NOT LABELED .
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/26/2012 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. IN KITCHEN AREAS.
- Floors not constructed easily cleanable. UPPER FLOOR BY ICE MACHINE .
- Floors not maintained smooth and durable. FLOOR BY ICE MACHINE (UPPER LEVEL).
- No plan review submitted and approved.Renovations of restaurant's pizza oven area some changes of water points (HANDWASHING SINKS) to back of restaurant . This violation must be corrected by : 08/22/2012.
- Observed ceiling soiled with accumulated grease.
- Critical - Observed food stored in ice used for drinks. JUICE BOTTLES at bar area in drinking ice.
- Critical - Observed food stored on floor. COOKED PASTA CONTAINERS PLACED ON FLOOR AT PREPARATION AREAS. Corrected On Site.
- Observed knives stored in crevices between equipment.
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6/22/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing.
- Lights missing the proper shield, sleeve coatings or covers. KITCHEN AREAS.
- Observed ceiling soiled with accumulated grease. BY COOK LINE.
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. WORK BEING DONE ON CEILING .
- Lights missing the proper shield, sleeve coatings or covers. KITCHEN AREAS.
- Wet mop not hung to dry. Corrected On Site.
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. PREPARATION AREA. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. CHICKEN AT PREPARATION AREA.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. SHELL EGGS OVER FISH (SNAPPER). Corrected On Site.
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4/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. TUNA TARTARE , CEVICHE , CARPACCIO OR ANY OTHER RAW SERVING.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. CORN STARCH AT DRY STORAGE .
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN OVER LOBSTER TAILS.
- Critical. Observed raw animal food stored over ready-to-eat food. FILET MIGNON RAW OVER COOKED AND WRAPPED BY EMPLOYEES (BEEF:OSSOBUCCO) AT WALK IN FREEZER.
- Critical. Observed cloth used as a food-contact surface.CLOTH OVER CLAMS (VONGOLE).
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. COOKED VEGETABLES COOLING IN ICE (MIXING).
- Observed in-use utensil NOT stored in clean water at or above 135 degrees Fahrenheit. OBSERVED COLD WATER.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.10 ppm.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed knives magnetic holder encrusted with grease and/or soil deposits. UPSTAIRS FOOD PREPARATION AREA.
- Waste line missing at soda gun holster.BY REACHING FREEZER.
- Critical. Observed handwash sink used for purposes other than handwashing. FILLING CONTAINER FOR COOLING PROCESS.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed wall in disrepair. BY PANEL.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. PARTS OF THE WALK IN COOLER DARK.
- Lights missing the proper shield, sleeve coatings or covers. SECOND FLOOR BY COOLING RACKS.
- Light not functioning. DRY STORAGE ROOM.
- Critical. Observed toxic item stored in food preparation area. SANITIZING BUCKET.
- Critical. Observed toxic item improperly stored. NEXT TO FOODS COOLING (LOBSTER BISQUE).
- Critical. Observed an uncovered electrical box. For reporting purposes only. (ELECTRIC PANEL).
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. DAY TIME MANAGER (BRUNO PIRASTRU) MUST GET CERTIFIED. IF MULTIRESTAURANTS ARE OWNED ONLY ONE RESTAURANT PER CERTIFICATION . Corrected On Site.
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW FISH OVER COOKED RICE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee eating in a food preparation or other restricted area. EMPLOYEE EATING ON COOKLINE
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in dishwashing area. UNDER DISHWASHING MACHINE
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5/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over broccoli in walkin
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed dead roaches on premises. 1 DEAD ROACH INSIDE MOZZARELA CHEESE CONTAINER
- Ceiling tile missing.
- Lights missing the proper shield, sleeve coatings or covers. in kiTCHEN
- Carbon dioxide/helium tanks not adequately secured.
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11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/30/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/29/2009 | Routine - Food | Warning Issued |
| No report available. | 8/28/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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