- Basic - Screen in window torn/in poor repair - vermin present. Screen door on cook line.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.
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11/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line prep table. **Corrected On-Site**
- Basic - Screen in window torn/in poor repair - vermin present. Screen door on cook line.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Clean dry rack in pitcher.
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. 47°.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter on counter 46°, pasta 52°, crab 47°, crab 48°.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.
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11/12/2014 | Routine - Food | Warning Issued |
- High Priority - License expired within 30 days after expiration date.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside bar area.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. (Cups in bar area of dining area)
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.( forks and knives)
- Basic - Cutting board has cut marks and is no longer cleanable.(melted cutting board)
- Basic - Food stored on floor.(bag of potatoes) **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.(spoon in chicken broth 89°) **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.(kitchen)
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Coke cooler sliced yellow cheese 53°, hot ham 52°) corrective action moved items to other cooler.
- Intermediate - Handwash sink used for purposes other than handwashing.(using as a dump sink)
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8/27/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Center prep table near slicers
- Basic - Single-service items stored on floor in bar area
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - License expired within 30 days after expiration date.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Glass door reach in cooler - two interior thermometers with temperatures at 50?, potentially hazardous foods removed from reach in cooler until temperatures are maintaining proper temperature
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Pasta
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 4 tanks in dry storage
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted, soiled material on slicer. center room, prep area Corrected On Site.
- Observed in-use utensil(knife)stored in standing water less than 135 degrees Fahrenheit and sanitizer Corrected On Site.
- Observed nonfood-contact equipment in poor repair uneven metal on ice machine door, outside bar area- operator to scheduled to repair
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8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/22/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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12/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. bar handsink near restrooms Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves near slicer
- Observed dumpster overflowing garbage.
- Critical - Observed food being cooled by nonapproved method. covered turkey in reach in cooler Corrected On Site. uncovered
- Critical - Observed food being cooled by nonapproved method. individually wrapped pasta in reach in cooler Corrected On Site. unwrapped and placed on ice in colander
- Critical - Observed gap in bottom of kitchen screen door- new door installed
- Observed hole in wall. near piping corner near counter with slicer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. temporarily moved to reach in freezer
- Critical - Observed rodent activity as evidenced by rodent droppings found. approximately 10 dry droppingson floor in storage room near office
- Critical - Observed unlabeled spray bottle of cleaner under kitchen counter
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. bar counter Corrected On Site.
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12/21/2011 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. restroom
- Critical - Employee training provided by unapproved provider. Servsafe Refer to www.myflorida.com/dbpr for more details.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping bucket at bar Corrected On Site.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. kitchen
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10/5/2011 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[vegetable reachin back room, internal temperature 4-45 degrees non-potentially hazardous food. Delivery of shell fish just received can not be stored here-moved to another cooler ]
- Observed build-up of grease on nonfood-contact surface.[hood filters]
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.[have75 licensed for 30, have form signed must send in]
- Critical - License expired within 30 days after expiration date.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[when appplying new gloves]
- Observed employee with no hair restraint.
- Critical - Observed food with mold-like growth.[vegetables in cooler]
- Observed nonfood-contact equipment in poor repair[taped up coolers in bar area]
- Critical - Observed unlabeled spray bottle.[in kitchen ] Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.[flour in kitchen ]
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Thermometers provided and conspicuously placed
- Critical. Foods handled with minimum contact
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Toxic items properly stored, labeled and used
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Other conditions sanitary and safe operation
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10/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/1/2010 | Routine - Food | Call Back - Complied |
- Violation: 51-16-1 No plan review submitted and renovations in progress....restaurant recently licensed in early March, 2010--new bar added to outside garage area.--at callback --no plans filed.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.---mgr with card recently fired...no card present at callback.
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7/9/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No conspicuously located thermometer in holding unit.--white refrigerator.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.....employee touched ham without gloves on. Corrected On Site....gloves worn.
- Critical. Observed live flie in kitchen.
- No plan review submitted and renovations in progress....restaurant recently licensed in early March, 2010--new bar added to outside garage area.
- Critical. Manager lacking proof of Food Manager Certification.
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4/29/2010 | Routine - Food | Warning Issued |
- Critical. Manager lacking proof of Food Manager Certification.
- 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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3/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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