- Basic - Cloth used as a food-contact surface. In cook line use to cover cut lettuce and raw fish
- Basic - Gaskets/seals on holding unit in poor repair. In cook line in 2 doors reach in cooler TRUE
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use spatula stored in between pieces of equipment. In cook line under cutting board
- Basic - No handwashing sign provided at a hand sink used by food employees. In main bar
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Found cooked potatoes over 24 hours in 47°f Not cooled down properly advised manager either use chill sticks/ice bath /small portions . To bring down products to 41°f or below
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employees in cook line
- 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 main bar employee adding cut fresh lime/lemons with bare hands
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In front line found cooked artichoke and cooked green peas and cooked squash in 50°f under not enough ice in an ice bath . Corrective action taken placed inside deeper container with ice covering 3/4 of the product to bring it down to 41°f or below **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw poultry next to raw pork **Corrected On-Site**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice inside mildo look like ice machine **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In prep area found quat sanitizer over 400 ppm Manager add more water and rechecked found in 200 ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. 1 out of three ice machines PRODIGL. Manager called in service request and stop sale ice
- Intermediate - Handwash sink not accessible for employee use at all times. In cook line blocked by chest freezer And in dish area blocked by produce **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar and in cook line **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. In bar
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11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Exhaust vent of dish machine **Warning**
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5/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. In front line **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. In salad station **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Exhaust vent of dish machine **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Warning**
- Basic - In-use utensil stored in sanitizer between uses. In front line **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Top part of interior of microwaves in front line **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In employees bathroom **Warning**
- Basic - Uncovered food stored near sink exposed to splash. In prep area hand wash sink next to prep table with a slicer ,slicing lettuce **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. In front line **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked meatballs in steam table found in 112° , manager reheat items to 165° and than kept in hot holding in 135° **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cooked ribs and short ribs cooked noodles in 52°f items stored too close to the door,see stop sale Walk in freezer door left open to help items to maintain proper temperature of 41°f or below **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Cooked ribs and short ribs in52° over 24 hours **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over cooked ribs in 2 doors reach in cooler in front line **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw fish in 2 doors reach in cooler in front line **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. 2 ice machines **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**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.for dish machine **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked pasta and chicken wings **Warning**
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3/11/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Using cup to scoop flour
- 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.
- 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. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Tuna fish.correct on site
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cooked chicken .correct on site
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing. Chef washing knife inside.correct 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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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Shrimp **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.Kitchen
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In front of Cooking stove **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen **Corrected On-Site**
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Bar
- Critical - Observed food stored on floor. Bread, Walk In Freezer Corrected On Site.
- Critical - Observed food stored on floor. Shrimp Walk In Freezer Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice. Wait station
- Critical - Observed raw animal food stored over cooked food. Beef over chicken, Walk In cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Prep table, Kitchen
- Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
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11/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Bar
- Observed cutting board grooved/pitted and no longer cleanable. Kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. Bar
- Observed ice scoop with handle in contact with ice. Bar #2
- Observed ice scoop with handle in contact with ice. Wait station, Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Ice cream, Wait station
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5/22/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food stored on floor. Calamari. Walk in freezer Corrected On Site.
- Observed ice scoop with handle in contact with ice. Wait station Corrected On Site.
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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. Bar, Corrected On Site.
- Critical - Observed soil buildup inside ice bin. "BLACK MOLDLIKE RESIDUE" Corrected On Site.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Beef, WIC Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Lentil soup.Walk In Cooler, Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soil buildup inside ice bin. #1 Corrected On Site.
- Critical. Observed soil buildup inside ice bin. "BLACK MOLDLIKE RESIDUE" Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. #2 Kitchen Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Mens room. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Ladys room. Corrected On Site.
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9/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.Potatoes. WIF
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.3 CS
- Critical. Observed employee eating in a food preparation or other restricted area. Kitchen
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Wait Station
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.Mens room
- Critical. No handwashing sign provided at a handsink used by food employees. Ladys room
- Critical. Hand wash sink lacking proper hand drying provisions. Dishwashing area
- Wet mop not hung to dry.
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9/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/19/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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