- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.on back of most ric
- Basic - In-use tongs stored on oven door handle.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Cooking area
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Mgr will not use **Corrected On-Site**
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Ice cream cases,
- 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. Dishwasher area.
- Basic - Food stored in undrained ice. Shrimps in water from ice. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at cook line used for cooking 59°f.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Sauces (Homemade) discarded on site . BBQ SAUCE.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottle hanging on shelf over clean and sanitized containers. **Corrected On-Site**
- 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 - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Butter at cook line 59°f.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser by Cook line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Recommended help for 10 gallon plastic buckets used for cooling , chilled iced bath, frozen sticks or shallow containers with stirring . Broth 116°f.
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling opening thru unused hood system missing hoods filters . Must cover gaps .
- Basic - Food stored in undrained ice. Seafood (fish). **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand Washing sign must be removed from dumping sink and placed on corner located hand washing sink.
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. Sauces ( Homemade/ PHF ) steak sauce 11/5/13; beets 11/08. , 11/20, pork rib sauce .Sauces discarded on site.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Sauces and food bases cooked and portioned at walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar area.
- 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.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dishwasher area. **Corrected On-Site**
- 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. Home dressings ( Caesars dressing ) .
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Meats cook to order.
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Grease accumulated under cooking equipment.
- Intermediate - Water pressure lacking at fixtures that require the use of water. Hand sink at prep area, back.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- 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. Employees are new. Restaurant just opened for the season. Training certificates by next routine inspection.
- Observed garbage on the ground and/or pad around dumpster.
- Observed open dumpster lid. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over meats **Corrected On-Site**
- Critical - Observed toxic item stored by food. Storage room **Corrected On-Site**
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11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding units.
- Critical - No oyster warning sign with required language provided.
- Observed grease accumulated under cooking equipment.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. BACK
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. TO BE INTALLED
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding units.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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.
- Critical - Observed soil buildup inside ice bin. IN PROCESS OF CLEANING
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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10/26/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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