- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Several baskets were run the the machine and then ran the plate and it failed to turn color. **Warning** 10/03: tape turned black on thick plate on the second run
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The manifold started a 181 and quickly dropped to 173 and maintained that temperature for about 10 baskets **Warning** 10/03: the thickest plates have to be ran twice until the high heat dish machine is fixed. It did turn the tape black on the second run .
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10/03/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee eating in a food preparation or other restricted area. Employee was chewing at the wait staff area, upon her return she stated she had been sucking on a mint in the wait staff area. **Warning**
- Basic - Food stored in a prohibited area container with sugar located under the towel dispenser a the wait station hand sink **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit.shrimp 46. 47. Seafood packs 54. 52. Butter 46-48. Shrimp 45. All locate in the unit under the cooking equipment on the cook line. See stop sale. **Warning**
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken 155/15. 156/15. the following corrective action was taken continued to cook the General Manager verified the cook temperature Recommend the following form be reviewed by the staff Hot Tips on Temps DBPR Form HR 5030-060 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. CooksRecommend the staff review the following Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site** **Warning**
- High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Bar tender dunked glass and immediately placed then on the drain board. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Rice 47 from the previous evening in the walk in cooler. Recommend the following form be reviewed by the staff IMPROPER COOLING IS A MAJOR CAUSE OF FOODBORNE ILLNESS DBPR Form HR 5030-061 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Several baskets were run the the machine and then ran the plate and it failed to turn color. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by yellow 50 gallon bucket used for cooling in the rear pre area **Warning**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The manifold started a 181 and quickly dropped to 173 and maintained that temperature for about 10 baskets **Warning**
- Intermediate - No soap provided at handwash sink. wait staff area **Corrected On-Site** **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. Chicken 155/15. 156/15. **Warning**
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09/30/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 55. 53. Wash 56 all in the small reach in cooler on the cook line. Provided Time control form for compliance.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm at the bar
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Hush puppies, blanched potato left out in the prep area with no control.
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cook-chill reduced oxygen packaged food not cooled from 41 degrees Fahrenheit to 34 degrees Fahrenheit within 48 hours OR 38 degrees Fahrenheit within 24 hours. Soup 46 in the walk in cooler **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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8/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Uncovered food stored near sink exposed to splash. Sugar at the wait staff hand sink **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Egg wash 59. Poultry 55 in the seasoning reach in cooler on the cook line **Repeat Violation** **Warning**
- High Priority - Cook-chill reduced oxygen packaged food not cooled from 41 degrees Fahrenheit to 34 degrees Fahrenheit within 48 hours OR 38 degrees Fahrenheit within 24 hours. Soup 46 in the walk in cooler **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Expo area **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 48. Rice 44. 45. Both these items were adjacent the steam table on either side out of temp. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Soup improperly cooled sous vide 46. In the walk in cooler, poultry 55 in the reach in cooler on the cook line. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At the wait staff area **Repeat Violation** **Warning**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Butter 48. 46. 46. 47 in the storage reach in cooler in the rear prep area. Provided state form for compliance **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Egg wash 46 melted ice when held at the prep reach in cooler on the cook line **Repeat Violation** **Warning**
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8/21/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Ice scoop holder **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine.
- Basic - Soiled dry wiping cloth in use. Multiple towels on the cook line **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. Butter 88 on the cook line by the fire grill
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook twice on the line **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 55, 59. Egg wash 58. Salad Reach in cooler in/at the cook line. Cheese 44. Rice 44 and pasta 47 in the reach in cooler in/at the 2nd prep unit on the cook line
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cheese 55. 59. Egg wash 58 in the salad reach in cooler in/at the cook line. Butter mix 88 at the fire grill
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait staff **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. The salad reach in cooler in/at the cook line. Unit removed off the line by the technician
- Intermediate - Employee used handwash sink as a dump sink. At the bar **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- 03A-07-1 shrimp 49, fish 47, crawfish pies 52 f degrees in the reach in cooler on the cookline (between the cooking equipment)
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1/14/2013 | Routine - Food | Admin. Complaint Callback Complied |
- 01B-16-1. improper cooling grits since previous day
- 03A-07-1 shrimp 49, fish 47, crawfish pies 52 f degrees in the reach in cooler on the cookline (between the cooking equipment)
- 03D-01-1. grits 49 f degrees, made on 10-09-12 in the walk in cooler
- 04-01-1 Temps unit 47-52 f degrees
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10/10/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 52, fish mix 46 f degrees in the storage reach in cooler at the rear prep area. 7.20.12 fish 46, fish 55, batter mix 55 f degrees
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. cooling in 5 gal buckets full to the rim. multiple items cooled in 5 gallon containers in the walk in cooler. temp 70 beef gravy, cheddar grits 45, 47 f degrees in the walk in cooler
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 60 f degrees 5 hrs. 7.20.12 grits 47 f degrees in the walk in cooler. product is from previous day
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler between the cooking equipment is in op do not use for the safe storage of temperature controlled foods
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-24-1 Observed buildup of slime/residue on the soda dispensing nozzles, heads and body at wait staff area
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7/20/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. knives, spoon, forks stored with handles down
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler between the cooking equipment is in op do not use for the safe storage of temperature controlled foods
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The storage reach in cooler under the fire grill is in op do not use for the safe storage of temperature controlled foods
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 60 f degrees 5 hrs.
- Critical - Hot water not provided/shut off at employee hand wash sink. sink on dirty side of the dish machine 96 f degrees
- Critical - Hot water not provided/shut off at employee hand wash sink. the hand sink on the clean side of the dish machine 95 f degrees
- Critical - Hot water supply not maintained during peak periods. all hand sinks operating at less than 100 f degrees
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. two door storage reach in cooler at the rear prep area
- Nonfood-contact equipment not designed and constructed in a durable manner. A splash guard is missing on the left side of the hand sink closest the prep table side in the rear prep area
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table in the rear prep area Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. two cups on ledge of the ice machine Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server placing hand by rim of cup and bouncing ice cubes off the palm of her hand into the drink cups. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime/residue on the soda dispensing nozzles, heads and body at wait staff area
- Critical - Observed employee improperly washing hands. servers all in one way or another failed to wash hands to break the contamination contaminated cycle when returning from dumping soileed dishes Corrected On Site.
- Critical - Observed employee wash hands with no soap. cook Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water. facility unable to maintain hot water for proper hand washing
- Critical - Observed food being cooled by nonapproved method. cooling in 5 gal buckets full to the rim.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 52, fish mix 46 f degrees in the storage reach in cooler at the rear prep area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg wash 60 f degrees in the prep reach in cooler between the cooking equipment
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish 55, fish 55 f degrees in the prep reach in cooler between the cooking equipment
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hamburger meat 46, poultry 46, sausage 44 f degrees in the storage reach in cooler on the cookline under the fire grill
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. sitting on the cutting board
- Critical - Required consumer advisory for raw/undercooked animal food not provided. provided form
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm bucket
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7/17/2012 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of Big five provided HR form 5030 160
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 86 f degrees 10am to 12pm. item moved into the walk in freezer.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. 28 f degrees
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. knives delivered to the establishment were not sanitized Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drink cups noted on the dish machine, prep table and on the prep reach in cooler on the cookline Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks wearing watches and a bracelet. Corrected On Site. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. large clear buckets on the rack Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 102 f degrees left on top of the prep reach in cooler on the cookline. Provided HR form 5022 090
- Critical - Observed unprotected gas meter subject to vehicle damage. Rear. For reporting purposes only.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Establishment uses the machine immediately upon starting the unit. rqn thick plate in unit thermo tape failed to change color. Provided education information ran plate second time. Corrected On Site.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. Water treatment system installed on the exterior of the establishment is not secured.
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1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.Incorrectly installed at mop sink. Repeat Violation.
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10/3/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Metal pans on top of clean storage shelf.
- Critical - Hand wash sink lacking proper hand drying provisions.Cook line hand wash sink.
- Critical - No handwashing sign provided at a handsink used by food employees. Hand wash sink in server station. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Cook line.
- Observed dusty air conditioning vent covers. Over storage shelf with to go boxes.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinking at cook line. Repeat Violation.
- Observed employee with no hair restraint. Employee prepiaring food not wearing hair restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prepiaring food wearing a watche. Repeat Violation.
- Critical - Observed food stored on floor. Boxes of raw shrimp on floor in walk-in freezer.
- Observed gaskets/seals on cold holding unit in poor repair. Two door upright reach-in at cook line.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup used to scoop sugar.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Plastic cup used to scoop Seafood breading.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 120 degrees fahrenheit.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken gumbo prepaired 8/1/11 cold holding at 51 degrees fahrenheit in reach-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Dirty rice and crawfish etouffee cold holding between 45 and 47 degrees fahrenheit in prep unit at end of cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw fish cold holding at 47 degrees fahrenheit in cooling drawer. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Raw hamburger over raw bacon in walk-in cooler.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Unwashed vegetables stored over butter and other washed cut vegetables.
- Observed utensils stored in crevices between equipment.Between lid and side of prep unit.
- Observed utensils stored in crevices between equipment.Knife between prep unit and toaster oven.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Chicken Gumbo prepared 8/1/11 cold holding at 52 degrees fahrenheit in reach-in cooler.
- Critical - Vacuum breaker mising at hose bibb.Incorrectly installed at mop sink. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Bar.
- Critical - Working containers of food removed from original container not identified by common name. Spray bottle with olive oil not labeled. Cook identified substance.
- Critical - Working containers of food removed from original container not identified by common name.Sugar and salt containers on dry storage shelves. Management identified substance.
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8/2/2011 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license.License expired on 4/1/11.
- Critical - No handwashing sign provided at a handsink used by food employees. Prep kitchen.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook did not wash hands between changing gloves.
- Critical - Observed food being cooled by nonapproved method. Ettufe sauce in lexan cooling on top portion of prep table. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks preparing food wearing watches and bracelets.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shrimp at 54 degrees farenheit in cooling drawers. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Spray bottle at cook line.
- Critical - Observed unlabeled spray bottle. Spray bottle next to mop sink.
- Critical - Vacuum breaker mising at hose bibb. Y connection, placed on wrong end.
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4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Vacuum breaker mising at hose bibb. Mop sink y connection.
- Critical. No handwashing sign provided at a handsink used by food employees. Hws bar. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Bar hws.
- Critical. Handwashing cleanser and hand drying lacking at handwashing lavatory. Wait station. Corrected On Site.
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1/12/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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