- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of 1/6 pans in the dry storage area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of ice machine.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knifes between reach in coolers
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Observed filters above fryers .
- 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 - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on counter in main kitchen area. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Observed black like mold in soda guns at bar area. **Corrected On-Site**
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Standing reachin cooler at end of cookline ambient temperature at 57°F. Cooler emptied of all TCS foods.
- Basic - No handwashing sign provided at a hand sink used by food employees. In back on kitchen. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Squid, soup, shrimp sauce, oysters etc in standing reachin cooler at end of cookline 54-60°F, voluntarily discarded. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prime rib wrapped in plastic yesterday at 9:30 pm and still at 55°F in walkin cooler, voluntarily discarded. **Corrected On-Site**
- 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.
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler at server station with ambient air temperature at 50 degrees f. all potentially hazardous food removed from cooler. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. sink next to dishmachine station.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed dead roaches on premises. observed 2 dead roaches in kitchen behind swinging door.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle dirty dishwares then directly handle clean dishwares without washing hands. also observed employee put on gloves then directly begin food prep without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee filling sanitizer bucket in hand sink off dish station.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed shaker with no handle used as ice scoops behind the bar
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. observed raw beef stored above raw lobster in walkin cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed milk at 49 degrees f in reachin cooler with ambient air temperature at 50 degrees f.
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee improperly washing hands. observed employee remove gloves pick food up off floor and clean hands without using soap. also observed employee use hand sanitizer instead of washing hands.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cup without handle used as ice scoop behind the bar.
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5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 50 ppm 4th run Corrected On Site.
- Critical - Observed incorrect information on Hotel and Restaurant license. seating c/s form
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine. plus 20f
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. bisque wic 12/19
- Observed utensils stored in crevices between equipment.cookline
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/22/2011 | Routine - Food | Call Back - Complied |
- Violation: 14-33-1 Observed equipment in poor repair. lexan
- Critical - Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided.
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5/20/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - No professional hygiene and/or foodborne illness training provided.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. salad prep
- Observed clean linens stored in improper location. prep table
- Critical - Observed employee improperly washing hands. less than sufficient time no soap
- Observed equipment in poor repair. lexan
- Critical - Observed food stored on floor. wic Corrected On Site.
- Critical - Observed missing/inaccurate warewashing machine data plate. operator unaware if high or low temp
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. squid
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Rinse solution not clean. utensils prior to machine wash
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5/19/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/7/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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1/26/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Observed clean equipment stored in plastic containers with standing water.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed walk in cooler with ambient temperature 45.5F, raw beef internal temperature at 44F, mozarrella cheese at 44F. Observed reach in cooler (drawers under stove) with ambient temperature of 50F. This violation must be corrected by : 01/26/2011.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken cooked yesterday at 47F. Corrected On Site. Chicken was discarded.
- Critical - No oyster warning sign with required language provided.
- Critical - Observed buildup of slime in the interior of ice machine. Observed red slime accumulating on white trim.
- Critical - Observed dead roach on floor by dishmachine drain. This violation must be corrected by : 01/26/2011.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee slicing bread with bare hands, bread for toasts.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese at 45F, calamari at 45F in reach in cooler under microwave, also shredded swiss cheese at 44F, raw beef at 44F in walk in cooler. Observed raw chicken at 52F, raw beef at 47F and raw burgers at 47F in reach in cooler under stove. Also in same unit raw fish trays and shrimp at 50F. Observed escargot at 46F and cre burle at 46F in walk in cooler. This violation must be corrected by : 01/26/2011.
- Critical - Observed roach activity as evidenced by 1 live roach found on top of slicer, preparation area. Observed 4 more live roaches on wall by dishmachine, 4 live roaches behind dishmachine dispensers, one live roach on wall between dishmachine table and electrical panel. Observed 5 live roaches inside electrical panel. 1 live roach behind stove wall panel. This violation must be corrected by : 01/26/2011.
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1/25/2011 | Routine - Food | Emergency order recommended |
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over cooked meat and noodles.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open can on prep table by door.
- Critical. Observed buildup of slime in the interior of ice machine. upper interior rim, black like slime.
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6/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. bulk white powders near WIC
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw seafood and raw shell eggs over fish in WIC
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw pooled egg over lunchmeat and raw fish over cooked pasta in cookline RIC closest to kitchen entrance
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee observed handling onions and lemons with bare hands. Corrected On Site.
- Critical. Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches and bracelets
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. nearest back exit door and by dishmachine
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. handsink by dishmachine
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3/2/10.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment. This violation must be corrected by : 3/2/10.
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 3/2/10.
- Critical. Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment. This violation must be corrected by : 3/2/10.
- Critical. Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 3/2/10.
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3/2/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. bulk white powders near WIC
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef from last night 61 deg. Corrected On Site. thrown out
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw seafood and raw shell eggs over fish in WIC
- Critical. Observed raw animal food stored over ready-to-eat food. raw pooled egg over lunchmeat and raw fish over cooked pasta in cookline RIC closest to kitchen entrance
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee observed handling onions and lemons with bare hands. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches and bracelets
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands inbetween glove switch before handling new pair of gloves
- Critical. Observed encrusted, soiled material on slicer. interior blade. encrusted dried food debris
- Critical. Observed handwash sink used for purposes other than handwashing. employee observed dumping bag of ice into handsink by office
- Critical. No handwashing sign provided at a handsink used by food employees. nearest back exit door and by dishmachine
- Critical. Hand wash sink lacking proper hand drying provisions. handsink by dishmachine
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3/2/10.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 3/2/10.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 3/2/10.
- Critical. Food Service Manager not certified after 30 days of employment. This violation must be corrected by : 3/2/10.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 3/2/10.
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12/30/2009 | Routine - Food | Warning Issued |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/9/2009 | Routine - Food | Warning Issued |
| No report available. | 7/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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