- Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler on the cook line **Warning**
- Basic - Several Holes in stainless steel wall on cook line, under dish machine and next to door way into walk in cooler. **Warning**
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10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Repeat Violation** **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler on the cook line **Warning**
- Basic - Several Holes in stainless steel wall on cook line, under dish machine and next to door way into walk in cooler. **Warning**
- Basic - Working containers of food removed from original container not identified by common name.seafood breading. **Corrected On-Site** **Warning**
- Intermediate - Light Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site** **Warning**
- 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. Manager has a class for Saturday. **Warning**
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08/19/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing. Dish area **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom. **employee restroom.Repeat Violation**
- Basic - Holes in wall. Stainless wall in kitchen. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. Server hand sink.
- Basic - No handwashing sign provided at a hand sink used by food employees. Server area **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Above single service items in dry storage. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink being repaired at this time. Fixed **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Dish area
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom.
- Basic - Holes in wall. Stainless behind cooking equipment. **Repeat Violation**
- 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. Flour **Corrected On-Site**
- Basic - Light shield damaged/in disrepair. Kitchen above prep tables.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 81° reheating on grill.
- High Priority - Employee washed hands with cold water.
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Pipe broke last night, plumber due in at 230 to fix, using other hand sink. Plumber on site at end of inspection.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sink by hot wells
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting boards has bad cut marks and is no longer cleanable.
- Basic - Holes in wall. Stainless steel Behind cooking equiptment
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - When placing a thermometer at the top and 1 at the bottom of the Upright cooler found 39° top to 49° bottom
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.potato croquettes 48° heavy cream 47° Caesar dressing 45° manager rapid chill the dressing discarded the heavy cream and potatoes.
- 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. Raw eggs in homemade Caesar dressing
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - oyster tags not marked with last date served.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.20 lb cylinder upstairs lounge **Corrected On-Site**
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.employee restroom
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Black bag on clean plates **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Heavy Accumulation of mineral film on the inside of the dishmachine.
- Basic - No handwashing sign provided at a hand sink used by food employees.ladies restroom for female employees
- Basic - Soda gun holster with heavy accumulated slime/debris. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.dry storage **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. **Corrected On-Site**
- Intermediate - Lemon cutting Cutting board stained/soiled.bar. Manager discarded cutting board.
- Intermediate - Moderate Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed cook line hand wash sink corroded. no longer easily cleanable
- Critical - Observed moderate buildup of slime in the interior of ice machine. upper corners
- Observed torn foil on bottom shelf of cook line table.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Insecticide/rodenticide use not in compliance with regulations.cans of hot shot. Corrected On Site.
- Observed heavy build-up of grease on hood filters
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only.added a char grill and no hood suppression nozzles present
- Observed reach-in cooler gasket torn/in disrepair.salad make cooler
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Observed toxic item stored by food.propane Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cook line cooler drawer ambient temperature 44F
- Critical - Covered waste receptacle not provided in women's bathroom.employee's restroom.
- Critical - Establishment not maintaining shellstock tags for 90 days. Corrected On Site.found
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - No tag on fresh shellfish.oysters Corrected On Site.found
- Critical - Observed 6 small flying insects in bar area.
- Critical - Observed bag of salt pellets on floor. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed heavy buildup of slime on soda dispensing nozzles.down stairs bar
- Critical - Observed interior of all reach-in coolers om cook line moderatly soiled with accumulation of food residue. Repeat Violation.
- Critical - Observed interior of microwave moderatly soiled. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.all phf's in cook line RIC ranging 47 F to 50F Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.walkin freezer.
- Observed wall soiled with accumulated grease.behind cook line
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical - cook line RIC incapable of maintaining potentially hazardous food at proper temperatures.ambient temperature 57F Repeat Violation.
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10/12/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 35B-03-1 Outer openings not protected ,doors open to outside
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4/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.feta 56f,crab 56f,artichokes 57f,crab stuffing 53f,tuna 57f,whitefish 57f
- Critical - Observed the presence of insects, rodents, or other pests.utensil storage back room
- Critical - Outer openings not protected ,doors open to outside
- Critical - Reach-in cooler not cleaned prior to accumulation ofwater. small cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse .
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4/5/2011 | Routine - Food | Warning Issued |
- Observed tin foil in use on shelves
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11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse -undetermined time out of temp on waitress cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.missing ending dates Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.squirt bottle
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.asparagas 50,butter 50 wait station
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.salad waitress cooler
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.over peeled potatos Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.in oyster box-wet cloth Corrected On Site. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface.cut lettuce in wait staff cooler
- Nonfood-contact equipment not designed and constructed in a durable manner.tin foil in use on pan shelf
- Critical. Observed buildup of slime on soda cup holder at bar
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.large wine glasses at bar
- Observed single-service articles improperly stored.straws unwrapped in customer sneeze range
- Observed reuse of single-service articles. egg crate reused to store quail egg container on Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.womans
- Critical. Observed small flying insects in bar area.
- Critical. Outer openings not protected with self-closing doors.storage area door open and dead bugs on floor
- Floors not maintained smooth and durable.missing floor tile by 3 bin sink
- Observed food debris accumulated on kitchen floor.line by panel box
- Observed food debris accumulated on bar floor
- Light not functioning.hood
- Observed personal care item stored with food.dirty jacket on clean plate storage area
- Carbon dioxide/helium tanks not adequately secured.storage
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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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5/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.soup,etc in walk in
- Critical. Observed lettuce mix on cloth towel in walk in storage
- Critical. Observed the presence of insects, rodents, or other pests.on laundry pile in mop area
- Lights missing the proper shield, sleeve coatings or covers.broken over line
- Critical. Observed toxic item stored by utensils.sterno over sheet pans
- Critical. Observed unlabeled spray bottleecolab bottles without labels
- Critical. Current hood suppression system report lists violations. Notified Fire AHJ. For reporting purposes only.Missing hood filters
- Critical. Manager lacking proof of Food Manager Certification.G.M
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12/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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