- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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10/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Units by mop sink outside. Secured by manager. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler over food intended for customers. Server station upright reach in cooler. Moved by manager. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in beer cooler in kitchen. Placed under running water by manager. **Corrected On-Site** **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. By ice machines outside. Moved by manager. **Corrected On-Site** **Warning**
- High Priority - Dented/rusted cans present. Can of tomato paste in storage rack near office. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: Flounder 48°F, slaw 50°F, shrimp 48°F, beef 50°F, chicken 49°F, tomato sauce 48°F. Unit was working earlier in the afternoon per manager. Unit turned down by manager. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Shrimp, batter, and scallops in prep station near triple sink. Time started approximately 2 hours ago per employee. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw beef fat wrapped on site over sealed containers of peas in walk in freezer. Moved by manager. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cream dated 9/19 in bar cooler. Voluntarily discarded by manager. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Next to triple sink near walk in freezer. Placed on by manager. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Encrusted material on can opener blade. On prep table near can racks. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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10/08/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Back of establishment by mop sink.
- Basic - Reach-in cooler gasket torn/in disrepair. Unit by stove.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Oysters over vegetables. Oyster bucket is open.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Creamer in bar area.
- High Priority - Vacuum breaker missing at hose bibb. Near mop sink at back of establishment.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Outside ice machine.
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5/12/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In seasonings in dry storage. Removed by manager. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee rest room.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table next to steam table in kitchen. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. By dish machine.
- Basic - Working containers of food removed from original container not identified by common name. Panko in dry storage. Labeled by manager. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce at 56°F by serving window. Put in ice by manager.
- High Priority - Vacuum breaker missing at hose bibb. By triple sink. Placed by manager. **Corrected 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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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Hush puppies on cloth in kitchen. Moved by manager. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. Kitchen. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. On make line. By fryer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0 ppm chlorine in sanitizer bucket.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 53°F in server station. Piled above ice. Moved into ice.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp on potato boxes in walk in cooler. Moved by manager. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Shrimp over greens. Shrimp already opened.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cream in bar reach in cooler.
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9/11/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle between uses. In kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink. Placed by manager. **Corrected On-Site**
- Basic - Open dumpster lid. Closed by employee. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef in kitchen. Placed under running eater my manager. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
- Basic - Wiping cloth/towel used under cutting board. In kitchen. Removed by employee. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. In batter for chicken in kitchen. Manager made time mark. **Corrected On-Site**
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6/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle between uses. Kitchen. Moved by manager. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
- Intermediate - Employee used handwash sink as a dump sink. By office. **Corrected On-Site**
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Some certificates expired.
- Observed nonfood-contact equipment in poor repair. Walk in cooler door with holes on inside of door and plating peeling off front on outside of door. Owner stated the door will be fixed while they are closed for cleaning.
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Sanitizer bucket. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked vegetables made yesterday. Temperatures taken during inspection were 46-47F. Voluntarily discarded. 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. Dishwasher.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Macaroni and cheese 80F, lids on. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish 51-53F, chicken 53-55F-in reach in cooler on cook line. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over seafood, walk in cooler. Corrected On Site.
- Observed single-use containers reused for the storage of food. Mayonnaise containers reused for food storage. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked vegetables 107-112F, on stove.
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Employee bathroom outside office.
- Food-contact surface not smooth and easily cleanable. Mayonnaise containers reused for food storage.
- Critical - Hand wash sink lacking proper hand drying provisions. Next to bathroom.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler cook line, bar.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Battering onion rings. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employees food stored with restaurant food-walk in cooler, reach in cooler cook line, dessert cooler server station.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cheese-walk in cooler, milk-reach in cooler cook line, 1/2 and 1/2-bar.
- Critical - Observed uncovered food in holding unit/dry storage area. Reach in freezer cook line, walk in freezer.
- Critical - Observed unlabeled container. Powdered soap. Corrected On Site.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Between dirty and clean side of dish machine. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cream.
- Critical - Observed toxic item stored in food preparation area. Can of comet. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Foods properly cooled
- Critical. Thermometers provided and conspicuously placed
- Critical. Potentially hazardous food properly thawed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Pre-flushed, scraped, soaked
- Critical. Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Critical. Cross-connection, back siphonage, backflow
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Employee lockers provided and used, clean
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
- Critical. Food management certification valid
- Critical. Employee training validation
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. FRONTLINE EMPLOYEES Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage. BULKFOOD SUGAR CONTAINER
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. CORNERS OF THREE COMPARTMENT SINK
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2/1/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. BUTTER AT 100 F -COOKLINE Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. TONGS OVER HANDLE Repeat Violation. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. AT COOKLINE Corrected On Site.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair. COOKLINE COOLER
- Critical. Observed soiled reach-in cooler gaskets. COOKLINE COOLERS Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. SOILED UTENSIL CONTAINER Repeat Violation. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. DUMPING ICE AT BAR HANDSINK , ITEMS IN HANDSINK BY DISHMACHINE Corrected On Site.
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9/29/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. 1 DENTED CAN Corrected On Site. VOLUNTARILY DISCARDED Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. MISSING LABEL ON CAN OF FOOD .
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. CONTAINER OF BEAN CASSEROLLE AT 52 F (OVERNIGHT TEMPERATURE ) Corrected On Site. VOLUNTARILY DISCARDED
- Critical. Observed food stored on floor. BAG SALT ON FLOOR IN KITCHEN Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. TONGS OVER HANDLE Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. IN 2ND KITCHEN Corrected On Site.
- Observed employee with no hair restraint. EMPLOYEES IN KITCHEN Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. COOKLINE UNITS
- Observed cutting board grooved/pitted and no longer cleanable. NUMEROUS
- Critical. Observed soiled reach-in cooler gaskets. COOLERS AT COOKLINE
- Critical. Observed buildup of slime in the interior of ice machine. BOTH OUTSIDE UNITS
- Critical. Observed buildup of slime on soda dispensing nozzles. AT BAR
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. TRAY ITEMS UNDER PLUMBING AT COOKLINE Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. SOILED UTENSIL CONTAINER
- Critical. Vacuum breaker mising at hose bibb. OUTSIDE FAUCET AND HOSE AT THREE COMPARTMENT SINK Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. AT BAR
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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9/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 10/16/2008 | Routine - Food | Administrative complaint recommended |
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