- Basic - Accumulation of food debris/soil residue on handwash sink. / tea stain / wait station.
- Basic - Ceiling tile missing. / dry storage room.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / cooks wearing watches, wrist bands /
- Basic - Gaskets with slimy/mold-like build-up. / cook line reach in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / reach in cooler / prep area.
- Basic - Walk-in cooler gasket torn/in disrepair. / next to dish washing area.
- Basic - Walk-in cooler shelves with rust that has pitted the surface. / next to dish washing area.
- Basic - Working containers of food removed from original container not identified by common name. / flour container / back prep area outside walk in cooler.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. / butter 57F on cook line for about 2 hours per chef / no time marked or written procedure available for butter / immediately moved back to reach in cooler / discuss time control plan with chef. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / egg salad 46F in cold holding well with ice for about 2 hours per chef / adding more ice in order to touch the bottom of the container.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. / reach in cooler / cook line.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. / ice dumped into the hand sink / wait station.
- Intermediate - Handwash sink not accessible for employee use at all times. / a knife stored inside hand sink / back prep area / **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. / some employees training records not contain all the required information. **Repeat Violation**
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11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On cookline above protein station. 6/16/14: observed no shield for light above cookline. 6/23/14: chef stated part has been ordered.
- 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. 6/16/14: chef showed training books. Operator stated training is booked for 6/25/14.
- Intermediate - Oysters tags not marked with last date served. 6/16:14: observed oyster tags not marked with date last used.
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6/23/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On cookline above protein station. 6/16/14: observed no shield for light above cookline.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 46f, 48f , fish 44f, 45f for 45 min in reach in cooler by broiler. 6/16/14: salmon 47f, mahi mahi 47f, ground beef 45f, beef steak 45f in reach in cooler at end of cook line.
- 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. 6/16/14: chef showed training books. Operator stated training is booked for 6/25/14.
- Intermediate - No soap provided at handwash sink.dish area
- Intermediate - Oysters tags not marked with last date served. 6/16:14: observed oyster tags not marked with date last used.
- Intermediate - Refrigerated drawers 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. Cookline. 6/16/14: observed reach in cooler at end of cookline still not maintaining temperature. Salmon 47f, mahi mahi 47f, chicken 50f, ground beef 45f
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6/16/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. In dining room, clean plates
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On cookline above protein station.
- Basic - Outer openings not protected during operation. Exit door in dishwashing area. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 50f for 45min in reach in cooler near broiler
- High Priority - Dented/rusted cans present. See stop sale. 1 Can of tomato paste dented, 1 can of hoisin sauce dented. 3 cans of apple butter rusted, 2 cans of apricot glaze rusted in dry storage.
- High Priority - Food with mold-like growth. See stop sale. Veal stock in walk in cooler dated 3/26 with mold.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 46f, 48f , fish 44f, 45f for 45 min in reach in cooler by broiler.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken stock dated 4/6, veggie stock dated 4/7, veal stock dated 3/26, lobster stock dated 4/3, egg salad 4/7, tuna salad 4/7
- Intermediate - Hot water not provided/shut off at employee handwash sink. Server area
- 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.
- Intermediate - No soap provided at handwash sink.dish area
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Better on cook line 46f for 30 min. Corrective action: time plan discussed with Chef.
- Intermediate - Oysters tags not marked with last date served.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
- Intermediate - Refrigerated drawers 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. Cookline.
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4/15/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. Butcher block **Warning**
- 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. Milk, Half n half at the bar not dated **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing made with raw shell eggs. Executive chef stated he will purchase a commercial Caesar dressing.
- Intermediate - No soap provided at handwash sink. Dish machine area **Corrected On-Site** **Warning**
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10/15/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Butcher block **Warning**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 47. 48. Poultry 47. In the unit under the expo window on the cook line **Warning**
- Basic - High Priority - Dead roaches on premises. Bottom shelf prep table cut out area, on the floor under the rolling rack, in the waitstaff area and on the wall above the prep table on the cook line **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cooks (multiple times) **Warning**
- 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. The bar tender was cutting lemons with his bare hands. **Warning**
- High Priority - Employee washed hands with cold water at the cut out prep room by the cook line as the hot water is off **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 roach on the floor at the pass thru door between the kitchen and mixer room. 8 in an unsealed wall protector. 1 on the floor under the prep table in the cut out room from the cook line. 1 on the floor eating a French fry in the waitstaff expo area. **Warning**
- High Priority - Rodent activity present as evidenced by fresh rodent droppings found. 8 in a corner on a middle shelf in the wait staff expo area **Warning**
- 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. Milk, Half n half at the bar not dated **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing made with raw shell eggs. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom **Warning**
- Intermediate - No soap provided at handwash sink. Dish machine area **Corrected On-Site** **Warning**
|
10/15/2013 | Routine - Food | Emergency order recommended |
- Circuit breaker box blocked and/or inaccessible. For reporting purposes only. At cookline **Warning**
- Food-contact surface not smooth and easily cleanable. Towel, a piece of sponge under cutting boards **Warning**
- 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. Dish washer **Warning**
- Observed gaskets/seals on cold holding unit in poor repair. At cook line cooler drawers **Warning**
- Observed handwash sink used for purposes other than hand washing. At wait service area hand sink used as dump sink- evidence by tea/coffee stain **Warning**
- Observed nonfood-contact equipment in poor repair. The lid for small freezer at prep area is broken **Warning**
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves are rusty **Warning**
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2/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Food stored on floor. In walk in cooler, bag of carrot, **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wiping cloth/towel used under cutting board. **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. At wait service area **Repeat Violation**
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Circuit breaker box blocked and/or inaccessible. For reporting purposes only. At cookline **Warning**
- Equipment and utensils not properly air-dried. Wet nesting on pans, dishwasher uses towel to dry dishes **Warning**
- Food-contact surface not smooth and easily cleanable. Towel, a piece of sponge under cutting boards **Warning**
- Critical - Fruits/vegetables not washed prior to preparation. Tomatoes **Warning**
- No Heimlich maneuver sign posted. **Corrected On-Site** **Warning**
- Critical - No conspicuously located thermometer in holding unit. Missing in walk in cooler by dish area **Warning**
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. **Corrected On-Site** **Warning**
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Smoke Salmon **Corrected On-Site** **Warning**
- Nonfood-contact equipment not designed and constructed in a durable manner. Hand sink faucet at prep area, shelves at dish area are rusty **Warning**
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. **Corrected On-Site** **Repeat Violation** **Warning**
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. At wait station- bread area **Warning**
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler **Repeat Violation** **Warning**
- 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. Dish washer **Warning**
- Critical - Observed expired Food Manager Certification. ,Benj L Ray. 02/05/2013 **Warning**
- Critical - Observed food with mold-like growth. On potatoes **Warning**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. All cutting boards **Warning**
- Observed gaskets/seals on cold holding unit in poor repair. At cook line cooler drawers **Warning**
- Critical - Observed handwash sink used for purposes other than hand washing. At wait service area hand sink used as dump sink- evidence by tea/coffee stain **Warning**
- Observed nonfood-contact equipment in poor repair. The lid for small freezer at prep area is broken **Warning**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy products, blocks of deli meats **Warning**
- Observed residue build-up on nonfood-contact surface. On surface of soda nozzles at wait station **Warning**
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Plastic jugs **Warning**
- Critical - Observed soil residue in storage containers. Ice scoop holder for ice machine at wait station, ice scoop holder at wait station (small one)-blue one **Warning**
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour, sugar **Warning**
- Observed wall soiled with accumulated dust, food debris, behind soda boxes **Warning**
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Spinach dip had a date of 11/28, lamb braise had a date of 11/14 **Warning**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Potentially hazardous desserts 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**
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves are rusty **Warning**
- Critical - Vacuum breaker mising at hose bib. Missing a back flow preventer at the outside mop sink with hose attached to it. **Warning**
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12/5/2012 | Routine - Food | Warning Issued |
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Chef placing tomatoes on burger bun with bare hands. Food discarded. Corrected On Site.
- Critical - Observed food stored on floor. Salt for water softening system.
- Observed gaskets/seals on cold holding unit in poor repair and soiled. Pantry salmon cooler
- Observed gaskets/seals on cold holding unit in poor repair and soiled.Cookline drawer cooler
- Observed pantry makeline cooler cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream sauce 53F less than 1 hour per cook held ineffectively on ice, added water and ice for better temperature control
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Provolone cheese 60F less than 1 hour per cook, shallowed and placed into cooler for temperature recovery
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli meats
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fatty bacon 58F less than 1.5 hours ago, cooked further until dry.
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Bulk portions of deli meats in walk in cooler
- Violation: 15-32-1 Observedbslads area reach-in cooler gasket torn/in disrepair.
- Violation: 23-05-1 Observed residue build-up on walk in cooler fan covers
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.Large gap at bottom of back door.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease.Vent over 3 bay sink
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1/24/2012 | Routine - Food | Call Back - Complied |
- Critical - No handwashing sign provided at a handsink used by food employees.Bar area.
- Critical - No handwashing sign provided at a handsink used by food employees.Preparation area
- Critical - No proof of required employee training provided. This violation must be corrected by : 1 24 12.
- Observed attached equipment soiled with accumulated grease.Vent over 3 bay sink
- Observed build-up of food debris on squeeze bottles, salads area
- Observed build-up of food debris, dust under steamer.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head.
- Observed grease accumulated under cooking equipment.Fryer, bakery area
- Critical - Observed handwash sink used for purposes other than handwashing.Preparation area, for dumping ice and filling water pan.
- Critical - Observed handwash sink used for purposes other than handwashing.Servers area,used as a dumpsink.
- Critical - Observed improper use of bowl/souffle cup to dispense cut melon,blue cheese and goat cheese.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Bulk portions of deli meats in walk in cooler
- Observed residue build-up on walk in cooler fan covers
- Observed soda gun holster with accumulated slime/debris.Servers area Corrected On Site.
- Observed vent inside dishmachine hoid with exposed insulation
- Observedbslads area reach-in cooler gasket torn/in disrepair.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Large gap at bottom of back door.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Whipped butter, servers area Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.Advised to add smoked salmon to existing advisory.
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11/22/2011 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Plates in dining area not stored protected. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Chicken and veal stock 49-51F overnight per operator
- Critical - Food not properly protected from contamination.Spices, pickup window Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.Warewashing area, blocked by dish racks on sink opening Corrected On Site. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.Pantry area
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Icemaker Scoops stored in soiled holdet Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.Warewashing area
- Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on clean gloves Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.Par cooked ground beef cooling covered in walk in cooler
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed nonfood-grade containers used for food storage.Common plastic storage containers used to store tortilla chips
- Observed nonfood-grade containers used for food storage.Detergent container containing julienne potatoes Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sausage 60F, ham 60F held ineffectively on ice at cookline for 2 hours per operator. Re-iced for temperature recovery
- Observed residue build-up on nonfood-contact surface.Pantry ticket machine Corrected On Site.
- Observed residue build-up on nonfood-contact surface.Walls. dispensers at preparation area handsink Corrected On Site.
- Critical - Observed slight buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed toxic item improperly stored.Stainless polish over clean dish side of warewashing area Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.Warewashing area tested zerpo ppm
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb.Mopsink area
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.Tested zero ppm
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Cod used for cevice.May also be farm raised, pellet fed parasite diet This violation must be corrected by : 10-11-10.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Smoked salmon served raw. This violation must be corrected by : 10-11-10.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Garlic in oil & whipped butter.
- Critical. Observed onions & carrots stored on floor in walk in cooler Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.In calamari salad Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Hand wash sink lacking proper hand drying provisions.Warewashing area Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.3 bay sink area
- Observed ceiling in disrepair.Water damaged tile in preparation area
- Lights missing the proper shield, sleeve coatings or covers.Damaged lens cover,warewashing area
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only.Wa in cooler, hasp and padlock not allowed
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8/11/2010 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Walk in cooler:cooked potatoes,pasta,vegetables
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shredded cheese, 64F on cookline without temperature control. Cook moved food inro refrigeration
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Fresh chopped garlic in oil 64F and whipped butter 70F at server's station. Foods were prepared from refrigerated less than 2 hours. Advised to either mive to refrigeration or use time as a health control.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Melted butter 127F on cookline stove. Cook moved to hotter area of stove.
- Critical. No conspicuously located thermometer in holding unit.Server's cooler
- Critical. Observed food stored on floor.Salt for water system in outside storage
- Critical. Observed cloth used as a food-contact surface.Towel covering breads I]on cookline
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook placing deli cheese on food to be heated with bare hands. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.Right top drawer cookline cooler
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.Toxic level over 400 ppms. Ecolab oasis 146 recommended ppms 400 maximum
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.Bar 3 bay sink tested 400 ppms.
- Critical. Observed buildup of slime in soda gun dispensing nozzle holsters at bar
- Observed build-up of food debris on nonfood-contact surface.Pantry freezer
- Observed single-service articles improperly stored.Straws, server's area
- Lights missing the proper shield, sleeve coatings or covers.Walk in freezer
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3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Establishment pan sears salmon cooked to customers preference.
- Critical. Observed food stored on floor.Liquid shortening
- Critical. Observed buildup of slime in the interior of ice machine. Server's area by expo
- Critical. Hot and cold water not provided/shut off at employee hand wash sink.Warewashing area
- Waste line missing at soda gun holster.Bar Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb.Side of building
- Critical. Hand wash sink lacking proper hand drying provisions, soap and signage.Warewashing area
- Critical. Identity of food or food product misrepresented.Establishment offering KOBE beef but is substituting WAGYU as indicated by labeling on box.
- Critical. Identity of food or food product misrepresented.Facility is unable to provide proof of ATLANTIC FLOUNDER, FREE RANGE CHICKEN , BLACK GROUPER, KING SALMON, BLACK ANGUS documentation
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10/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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