- Basic - Attached equipment soiled with accumulated dust. / above slicer / prep area.
- Basic - In-use tongs stored on oven door handle. / **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / several coolers with no ambient thermometer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. / salmon / **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. / 45F / reach in cooler / cook line.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler / **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw burger patty 45F / reach in cooler drawer / product was iced / temperature rechecked at 43F.
- 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. / ham opened 2 days ago / glass cooler.
- Intermediate - Employee used handwash sink as a dump sink. / used to dump water from the portion salmons.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / salad prep cooler.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. / back kitchen hand sink / near walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. / a clear liquid bottle by dish machine.
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Cook on line foodhandler certificate expired. 4/16: operator stated food handler will get training next week.
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4/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Cove molding at floor/wall juncture broken/missing. Cove base missing next to mop closet.
- Basic - Holes in wall. Throughout back prep area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in sandwich make reach-in cooler cold held at greater than 41 degrees Fahrenheit such as beef stock 54f, remoulade sauce 57f, chicken stock 50f, egg wash 50f. Chef stated items were taken at 10 am and all items were at 41f
- Intermediate - Cutting board(s) stained/soiled. Cutting board throughout kitchen.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Bacon at 80f for 1 hour. Corrective action: bacon was placed on time plan.
- 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. Cook on line foodhandler certificate expired.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Dicer in prep area has dried green old food stuck to it.
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4/15/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. In mop closet. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Cooking oil on floor in kitchen. **Corrected On-Site**
- Basic - Cove molding at floor/wall juncture broken/missing. Cove base missing next to mop closet.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door in kitchen.
- Basic - Holes in wall. Throughout back prep area.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. In waiter station area. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in sandwich make reach-in cooler cold held at greater than 41 degrees Fahrenheit such as beef stock 54f, remoulade sauce 57f, chicken stock 50f, egg wash 50f. Chef stated items were taken at 10 am and all items were at 41f
- Intermediate - Cutting board(s) stained/soiled. Cutting board throughout kitchen.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In waiter station area. **Corrected On-Site**
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Frozen oysters in walk in cooler.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Bacon at 80f for 1 hour. Corrective action: bacon was placed on time plan.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Basa fish in reach in cooler
- Intermediate - Reach-in cooler not 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. Main salad make reach in cooler in kitchen.
- 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. Cook on line foodhandler certificate expired.
- Intermediate - Slicer blade guard soiled with old food debris. Significant amount of old, dried tomato product around slicer blade in prep area.
- Intermediate - Soda gun holster soiled. By bar area. **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Dicer in prep area has dried green old food stuck to it.
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4/11/2014 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. At both bars and at the kitchen hand sink **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp 56 in standing water in the prep area, moved to the walk in cooler
- Basic - Single-service items stored on floor. Many items in the dry storage room
- Basic - Unnecessary items on the premise. Chairs, excess materials which hinder cleaning
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched face , neck then proceeded to handle single service items in dry storage without washing hands **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over vegetables In The walk in cooler **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over clams in the reach in cooler on the cook line **Corrected On-Site**
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top edges of makeline cooler
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped straws at bar
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Container of medicine improperly stored by Papergoods in dry storage **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. On cookline
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No soap provided at handwash sink. Bar
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Servers cooler food temperature 50F, glass door cooler food temperature 44F. Advised to lower temperature to 41F or colder **Warning**
- Observed build-up of grease on nonfood-contact surface. Hood filters **Warning**
- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tiramisu 44F and crime Brulle 44F in glass door cooler, moved to effective refrigeration for temperature control. Also milk 50F in servers cooler, discarded by operator **Warning**
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2/19/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. Hallway area **Warning**
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Servers cooler food temperature 50F, glass door cooler food temperature 44F. Advised to lower temperature to 41F or colder **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions. Walk in cooler area. **Warning**
- Lights missing the proper shield, sleeve coatings or covers. Walk ins area **Warning**
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. **Warning**
- 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. **Warning**
- Critical - No thermometer provided to measure temperature of food product. **Warning**
- Observed build-up of grease on nonfood-contact surface. Hood filters **Warning**
- Observed employee with no beard guard/restraint. **Warning**
- Observed employee with no hair restraint. **Warning**
- Critical - Observed encrusted material on can opener. **Warning**
- Critical - Observed encrusted, soiled material on slicer. **Warning**
- Critical - Observed food stored on floor. Eggs in walk in cooler and other foods in walk in freezer **Warning**
- Observed grease accumulated under cooking equipment and in corners of kitchen. **Warning**
- Observed holes in wall. 2 in cooking area along baseboards **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tiramisu 44F and crime Brulle 44F in glass door cooler, moved to effective refrigeration for temperature control. Also milk 50F in servers cooler, discarded by operator **Warning**
- Critical - Observed raw animal food stored over ready-to-eat food. Bacon over wraps in walk in cooler **Warning**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Foods in walk in cooler **Warning**
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. **Warning**
- Waste line missing at soda gun holster. Bar **Warning**
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12/14/2012 | Routine - Food | Warning Issued |
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