- Basic - Employee with no beard guard/restraint while engaging in food preparation. In prep area prep person
- Basic - Food stored on floor. Sweet potatoes in dry storage area **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. 2 gaskets in cook line in reach in drawers
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee washed hands with cold water. In kitchen
- High Priority - Employee washed hands with no soap. In kitchen
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket on top of prep table **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat found over 300 ppm n sanitizer buckets . Manager called service **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In main bar
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4/28/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- 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. **Warning** 53 books have been ordered Order number 21864
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3/21/2014 | Complaint Full | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Container of cucumbers **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. White cutting board next to steam table **Warning**
- Basic - Equipment in poor repair. 6 drawers reach in cooler in cook line in 47°-50°f **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In cook line found stored in water temperature of 89°f **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Kitchen employee in prep area **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.in front bar employee adding sliced lemons/limes to drinks with bare hands **Warning**
- High Priority - Food stored in ice used for drinks. See stop sale. In front bar beer bottle inside **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items in 6 drawers reach in cooler in cook line range 47°-53°f: Guacamole 50°f,cut tomatoes with beans 49°,coleslaw 49°,ricotta cheese 49°,pork sausage 53°,cooked potatoes 51°,cooked pasta 51°,salmon raw 46°,shrimps cooked 50°,all items time marked with 4 hours must be discarded at 3p. Do not use unit until able to maintain 41°f or below **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. In salad station raw shell eggs over ricotta cheese **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw mahi mahi fish at the same drawer with raw chicken in cook line reach in cooler **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken wings over raw pork **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer bucket on top of prep table where fish been cut **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat found over 300 ppm in sanitizer buckets in cook line **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. In fish prep area **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In prep area container stored inside **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep area **Corrected On-Site** **Warning**
- 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. **Warning**
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3/20/2014 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. Container with cucumbers and leafy greens
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen floor
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In electric room where food is exposed
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw chicken over raw shrimps **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Must provide by next routine inspection
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Cooked chicken .correct on site
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - In-use utensil stored in sanitizer between uses. In cook line
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef hamburger over raw fish.correct on site
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cooking equipment .
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish area.correct on site
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water.
- High Priority - Food stored in ice used for drinks. See stop sale. Bar **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee not familiar with the sanitizer used
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Drinking glass, Bar
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
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