- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Observed a pack of cigarettes above clean plates in the dish area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed two inch hotel pans in the dish area wet nesting. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor not cleaned when the least amount of food is exposed. Observed floors under the fryer greasy and covered with old French fries . **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Observed ice scoop at the bar area . **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chowder at 124°F, corrective action had brought back up to 165°F , and then instructed to cool down to 70°F in two hours and then to 41° F in four more hours, I observed the chowder brought back up to 165°F while I was here. Checked on the chowder before I finished the inspection and it was in a ice bathe and had dropped twenty degrees . **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed no CFM on site with two cooks and two servers. **Warning**
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11/06/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of pans in the dish area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed to go bags in the walkin cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored in same container as ready-to-eat food. Capers in the Same pan as raw chicken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over salad mix in the walk in. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Observed quaternary tabs over the main cook line.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed bowl in hand wash sink in the kitchen area. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Observed in main walk in black mold build up on fans . **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed lobster on floor in walk in. **Corrected On-Site** **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. Observed spatula and scraper between wall of fryer and grill. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of mixing bowls on shelf in dish area. **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed bag of vegetables in walk in . **Corrected On-Site** **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Observed ripped tinfoil on shelf in main kitchen line by frolaters. **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. **Warning**
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1/27/2014 | Routine - Food | Warning Issued |
- Basic - No mop sink or curbed cleaning facility provided at establishment. Observed old mopsink drain under 3 comp covered by concrete. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Employee used handwash sink as a dump sink. Bar HWS full of ice.
- Intermediate - Slicer blade guard soiled with old food debris.
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. observed containers stacked and stored while still wet
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle tomatoes for sandwiches barehanded
- Critical - Observed buildup of slime like substance in the interior of ice machine.
- Critical - Observed container of medicine improperly stored. observed container of 'centrum silver' in reachin cooler drawer under grill stored with chicken.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled. off cookline
- Observed old food stuck to clean dishware/utensils. observed clean spoons with dried food debris
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed soup, cole slaw, salad in walk in cooler made yesterday with no date
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler with ambient air temperature at 48 degrees f. observed reach in cooler drawers under flat top grill with ambient air at 50 degrees f. This violation must be corrected by : 06-22-2012 .
- Critical - Handwashing cleanser lacking at handwashing lavatory. no soap available at hand sink next to soda dispenser.
- Critical - Hot water not provided/shut off at employee hand wash sink. no hot water available at hand sink next to soda dispenser.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sliced cheese at 50 degrees f and shredded cheese at 56 degrees f in reachin cooler drawers under flat top grill with ambient air temperature at 50 degrees f. observed raw beef at 47 degrees f and cooked pasta at 50 degrees f in reachin cooler across from stove with ambient air temperature at 48 degrees f.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw beef stored above lemons in reach-in cooler across from stove. observed raw clams stored directly on top of vegetables in walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored above raw stuffed clams in reach in cooler across from stove.
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6/21/2012 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. no soap available at handsink located in surver station and kitchen. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves then directly put on a new pair of gloves without washing hands.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw hamburger stored behind cheese in sliding drawer under flat top grill. Corrected On Site.
- Critical - Observed toxic item improperly stored. observed chemical spray bottle stored hanging off the side of liquor holdind shelf facing liquor bottles.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed dishwasher washing and rinsing two metal food tubs and a cutting board in dishmachine slop sink area but did not sanitize items before putting items away.
- Critical - No oyster warning sign with required language provided. Corrected On Site. Sign provided.
- 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. Re-opening restaurant all new employee.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open beverage container on shelf with red hot sauce, cook line.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cook line employee handling chips and lettuce with bare hands for customer's plate. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher scrubbing and handling dirty food wares then directly handling clean food wares without washing hands inbetween tasks.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cook line employee handling raw, live lobster then directly handled cooked shrimp without removing gloves and washing hands inbetween tasks.
- Critical - Observed handwash sink used for purposes other than handwashing. observed cook line employee rinsing cutting board in cook line handsink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. observed grill tools at cook line sitting in sanitizer bucket standing water
- Observed nonfood-grade containers used for food storage. Observed cardboard in dishmachine direct contact with french fries.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw shell eggs stored above sauce in walk in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed cook line sanitizer bucket exceeding 300ppm quat
- Critical - Observed toxic item stored by food. observed soap stored above powdered salad dressing in dry storage room/office
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler by electrical box with ambient temperature of 54F, cook line. Also observed reach in cooler under flat grill at 56F, cook line.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold, first 2 runs at 106F. Corrected On Site. 120F on 3rd run.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching cheese, bread and lettuce with bare hands.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed Caesar dressing at 50F and tuna salad at 47F in reach in cooler by toaster, cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at 47F, seafood stuffing at 44F and raw fish at 46F in reach in cooler by electrical box, cook line. Also observed raw burgers at 52F, reach in cooler under flat grill.
- Critical - Observed potentially hazardous food thawed in an improper manner. Observed salmon in standing water and other products in an unsanitized 3-compartment sink.
- Critical - Observed uncovered food in holding unit/dry storage area. Observed clams uncovered in walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, walk in cooler.
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6/15/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 53B-08-1 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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4/1/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in at 50F, drawers under grills.
- Critical. No conspicuously located thermometer in holding unit between steam table and sandwich unit. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean utensils in dirty caddy service area. Corrected On Site.
- Critical. No handwashing signs provided at a handsinks used by food employees in kitchen.
- 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.
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11/30/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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