- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in dry storage area. Oil, bag if flour
- Basic - Case/container/bag of food stored on floor in kitchen. Bottle soda
- Basic - Equipment in poor repair. Inside of ice machine **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. Fryers
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Paper plates, outside bar
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 50F, walk in cooler moved and chilled to 43F **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 48F, walk in cooler chilled to 43F **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Small bin, next to three compartment sink **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Next to three compartment sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice in reach in cooler **Repeat Violation**
- Intermediate - Walk-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.
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Outside bar ice machine interior plastic sheeting cracked/disrepair.
- Basic - Existing ice machine located outside with no overhead protection.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen
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4/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Outside bar ice machine interior plastic sheeting cracked/disrepair.
- Basic - Existing ice machine located outside with no overhead protection.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Under 3CS
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In kitchen **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/27/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean equipment stored on floor. Cutting board. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Screen in door torn/in poor repair. Kitchen
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw oysters next to hot dogs in reach in cooler
- 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 - 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 - Hot water not provided/shut off at employee handwash sink. Kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- 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. Only one employee with training
- 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. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment in poor repair. Kitchen reach in cooler unable to maintain 41? or below.
- Basic - Food being prepared outside. Oysters in mop sink outside.
- Basic - Food prepared with soiled equipment/utensil. Oysters prepared in mop sink out side.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Walk in cooler at bar.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage/ bar walk in cooler
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Screen in door torn/in poor repair. Back kitchen door.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Establishment operating without a current license and with overdue fines. **Admin Complaint**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Tartar sauce 78?
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce shredded 77?
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken next to raw oysters.
- 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. See stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Oysters prepared in mop sink out side without overhead protection, being held in water that was temped at 83?
- 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.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/14/2013 | Routine - Food | Administrative complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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2/28/2013 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. **Warning**
- Hood filters not equipped with a drip tray. For reporting purposes only. **Warning**
- No mop/service sink installed/available at establishment. **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. **Warning**
- Critical - Observed encrusted, soiled material on slicer. **Warning**
- Observed single-service items stored on floor. **Warning**
- Observed soda gun holster with accumulated slime/debris. Bar **Warning**
- Critical - Observed uncovered food in holding unit/dry storage area.freezer **Warning**
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Silver tank **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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12/28/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.....ladies room
- Observed clean equipment stored on floor.
- Observed hole in wall.....mens room.
- Observed open dumpster lid. Corrected On Site.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/8/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured....behind bar.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/13/11.
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1/3/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured....behind bar.
- Carbon dioxide/helium tanks not adequately secured....near kitchen entrance
- Carbon dioxide/helium tanks not adequately secured....near soda boxes Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner....spoons and utensils in pot in kitchen.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/13/11.
- 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. This violation must be corrected by : 12/13/12.
- Critical - Observed buildup of slime in the interior of ice machine....guard plate inside ice machine in kitchen.
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10/13/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed in an improper manner....frozen bag of gravy on prep table in kitchen.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.....coffee cup on cooks line unit.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Vacuum breaker mising at hose bibb....back deck
- Critical. Hand sink missing in food preparation room or area....behind outside tiki bar.
- Observed hole in ceiling....mens room.
- Carbon dioxide/helium tanks not adequately secured.
- 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. 60 to train new employees with approved training materials.
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8/25/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Current license properly displayed
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8/10/2010 | Routine - Food | Warning Issued |
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