- Basic - Leaking pipe at plumbing fixture. Under 3 compartment sink in main kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In salad cooler, sliced cheese 52F, cut tomatoes 54F, shredded cheese 54F. Items in cooler for approximately one hour per employees. Advised to remove all food requiring time or temperature control for safety. In tiki bar in glass coke cooler, cut lettuce and tomato salad at 65F overnight per employee. See stop sale
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** on 9/23/14, light buildup in corners
- Intermediate - Hot water not provided/shut off at employee handwash sink. West end of bar in main building. Handsink in oyster area of tiki bar.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 2 kitchen, 1 bar/server, 2 oyster bar.
- Intermediate - Refrigerator 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. Salad cooler. Cooler was serviced approximately 1.5 hours earlier per operator. Glass coke cooler in tiki bar
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09/23/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. Tiki bar.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Open case of cups, tiki bar.
- Basic - Food stored on floor. Case of oysters, oyster walk in cooler.
- Basic - Leaking pipe at plumbing fixture. Under 3 compartment sink in main kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler, corrected on site. Oyster walk in cooler.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In salad cooler, sliced cheese 52F, cut tomatoes 54F, shredded cheese 54F. Items in cooler for approximately one hour per employees. Advised to remove all food requiring time or temperature control for safety. In tiki bar in glass coke cooler, cut lettuce and tomato salad at 65F overnight per employee. See stop sale
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over fish **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters in reach in cooler at tiki bar.
- Intermediate - Handwash sink not easily accessible for employee use at all times. Beer cooler stored in front of oyster area of tiki bar.
- Intermediate - Hot water not provided/shut off at employee handwash sink. West end of bar in main building. Handsink in oyster area of tiki bar.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 2 kitchen, 1 bar/server, 2 oyster bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at oyster area of tiki bar.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pulled pork dated 6/27. Marked with date frozen.
- Intermediate - Refrigerator 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. Salad cooler. Cooler was serviced approximately 1.5 hours earlier per operator. Glass coke cooler in tiki bar
- Main Kitchen fire exit locked. Employees on duty due not have key. In dining room, west side fire exit blocked by chair and cardboard cutout. For reporting purposes only.
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07/21/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In rice, souffl cup
- Basic - Ceiling tile missing. Over ice machine
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris. Top interior
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over ice machine, lights not covered and cannot be turned on
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Soda gun holster with accumulated slime/debris. Outdoor bar, south holster
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef, chicken, shrimp over pickles. Hoshizaki cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Open bag of raw chicken over open bags of cheese sticks, fries, potato skins. Superior freezer
- High Priority - Small flying insects in bar area. Outdoor bar, soda nozzles
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Outdoor bar
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. West end of indoor ba
- Intermediate - No soap provided at handwash sink. Outdoor. Bar
- Intermediate - Old food on oyster glove.
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In tiki bar
- Basic - Food being prepared outside. In tiki bar, raw oysters shucked, steamed and served open air. Ceiling and walls not smooth and easily cleanable and tiki bar cannot operate while without being open air.
- Basic - Gaskets/seals on holding unit in poor repair. Salad cooler, cookline
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop with handle in potatoes, hoshizaki cooler.
- Basic - Licensed number of seats does not include tiki Bar seating.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In salad cooler cut tomatoes 47, sliced cheese 46, shredded cheese 46.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Oldest tag available dated June 18
- Intermediate - Slicer blade soiled with old food debris.
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10/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In tiki bar
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer, case of fries and chicken. Walk in cooler at tiki bar, case of oysters
- Basic - Food being prepared outside. In tiki bar, raw oysters shucked, steamed and served open air. Ceiling and walls not smooth and easily cleanable and tiki bar cannot operate while without being open air.
- Basic - Gaskets/seals on holding unit in poor repair. Salad cooler, cookline
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in filters
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop with handle in potatoes, hoshizaki cooler.
- Basic - Inadequate lighting in handwashing, warewashing, or equipment and utensil storage areas. Outside walk in cooler, ice machine area
- Basic - Licensed number of seats does not include tiki Bar seating.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage outside walk in freezer
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Oyster/beef walk in cooler
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Both in Tiki bar
- Exit door locked. For reporting purposes only. Side door Exit from kitchen locked. No present employee has key.
- High Priority - Container of medicine improperly stored. Ibuprofen on cookline above prep table
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In salad cooler cut tomatoes 47, sliced cheese 46, shredded cheese 46.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over fish
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Oldest tag available dated June 18
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink on south side of tiki bar difficult to access due to ice bin and soda canisters
- Intermediate - No currently certified food service manager on duty with four or more employees working. 1 cook, 2 servers/oyster shuckers in tiki bar, 1 indoor bartender/server
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee working several months with no food safety training
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Clam chowder in covered container at 100 after 4 hours from boiling. Operator put into ice bath
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Taco meat dated from cook day. Meat cooked, frozen and thawed, no new date added to keep track of refrigeration days. Dated 7/18
- Intermediate - Slicer blade soiled with old food debris.
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7/29/2013 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Indoor bar.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Light not functioning. No lighting outside walk in cooler, ice machine area, light out in dry storage
- Lights missing the proper shield, sleeve coatings or covers. Server area at expo over prep table.
- Critical - No conspicuously located thermometer in holding unit. Salad cooler
- Observed build-up of grease on nonfood-contact surface. Fryer area, under equipment.
- Critical - Observed buildup of black slime in the interior of ice machine.
- Observed food debris accumulated on kitchen floor. Under equipment
- Critical - Observed mold-like growth on soda and juice cans stored in small black cooler, turned off, far north bar.
- Observed old labels stuck to food containers after cleaning. Operator unsure of date of food prep, old labels on containers. Some items frozen and dates not changed/ updated from date of freeze
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open, Unsliced deli meats
- Critical - Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area. Condiment bottles stored in reach in cooler, outdoors and unprotected in tiki bar overnight
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Baked beans dated 12/1, chili dated 12/13
- Critical - Working containers of food removed from original container not identified by common name. Sugar
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12/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22 Can opener soiled with food debris
- Critical - Violation: 22 Soda gun on side of tiki bar has black buildup On 9/6/12, live flies on soda gun, tiki bar next to handsink.
- Critical - Violation: 32 No soap or paper towels, indoor bar handsink. On 9/6/12, no paper towels; no soap or paper towels at tiki bar handsink
- Critical - Violation: 35b Outer openings not sealable in tiki bar, gaps around roll up windows.
- Critical - Violation: 41a Home insect spray on shelf - holding sugarOn 9/6/12, residential bug spray under 3 compartment sink
- Violation: 5 No thermometer in oyster cooler, tiki area
- Critical - Violation: 53b Employee training certificates photocopied
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9/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Can opener soiled with food debris
- Cup without handle used as scoop left in sugar
- Critical - Employee training certificates photocopied
- Critical - Handsink used to rinse egg
- Critical - Home insect spray on shelf - holding sugar
- Ice machine moved from inside next to walk in cooler to outside, not in use, next to beer tub area and plumbing removed from handsink in tiki bar without going through plan review
- Critical - Ice machine outside soiled with black material
- Critical - No backflow preventer at hose bibb, hose attached, next to front door
- No conspicuous thermometer in pepsi serve cooler
- Critical - No quat test strips available COS
- Critical - No soap or paper towels, indoor bar handsink
- No thermometer in oyster cooler, tiki area
- Critical - Outer openings not sealable in tiki bar, gaps around roll up windows.
- Plumbing/drain missing at handsink, tiki area
- Critical - Sanitizer at greater than 200ppm Chlorine, soap added and wiping cloths. Advised
- Critical - Sanitizer exceeds 200ppm Chlorine COS, wiping cloth
- Critical - Sanitizer set up in bar greater than 400ppm quat
- Soda gun holster slimy indoor bar
- Critical - Soda gun on side of tiki bar has black buildup
- Sugar container not labeled
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7/2/2012 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions, soap, hand wash sign. both in tiki bar
- Critical - Violation: 35A-07-1 Observed small flying insects in bar area. tiki
- Violation: 37-03-1 Observed wall in disrepair. next to ice machine
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. over ice machine, dry storage
- Critical - Violation: 49-05-2 propane tanks stored indoors, tiki bar
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1/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass cooler in tiki bar holding PHFs at 47F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pulled pork at 49F, cooling from 1/24/12 per operator
- Critical - Hand wash sink lacking proper hand drying provisions, soap, hand wash sign. both in tiki bar
- Lights missing the proper shield, sleeve coatings or covers. over ice machine, dry storage
- Critical - No conspicuously located thermometer in holding unit. oyster cooler
- Critical - Observed accumulation of debris in 3 compartment sink. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. walk in freezer. metal pan and case
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Glass cooler holding milk at 47F.
- Observed single-service items stored on floor. straws
- Critical - Observed small flying insects in bar area. tiki
- Observed wall in disrepair. next to ice machine
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - propane tanks stored indoors, tiki bar
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1/25/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/27/2011 | Food-Licensing Inspection | Call Back - Complied |
- No Violations Were Observed
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7/27/2011 | Food-Licensing Inspection | Call Back - Extension given, pending |
- 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 - Chemical spray bottle stored next to butter - COS.
- Critical - Double door cooler on cookline unable to maintain 41F or below. Unit may not be used for PHFS until able to maintain 41F or below. The Hobart cooler on the cookline holding PHFS at 49F to 59F. Unit may not be used for PHFS until able to maintaining 41F or below.
- Critical - Employee training expired 3/10/11 and 10/20/10.
- Critical - Establishment operating without a current licensed -owner states ownership incorrect.
- Critical - Food manager not present - greater than 4 employees.
- Critical - Food stored on the floors - walk-in freezer.
- Critical - Ham 46F, roast beef 49F in doubledoor cooler on cookline. Moved to another cooler. Air thermometer reads 45F.
- Critical - Hand sink in bar used as dump sink.
- Critical - No backflow devise on hose bibb outside.
- Critical - No handwashing sign - inside bar
- Critical - No hot H2O at handsinks - exterior bar
- No light shield over dry storage light on cookline.
- Critical - No soap, paper towels, handwash sign at the exterior bar handsinks.
- Critical - No test kit for sanitizer - chlorine or quat.
- Critical - No thermometers in some coolers throughout restaurant.
- Critical - Observed unlabeled chemical spray bottle.
- Critical - Oyster consumer advisory not posted.
- Critical - Oyster tags not kept 90 days.
- Critical - Taco meat at 49F, cheese 59F in Hobart cooler on cookline. Moved to another cooler.
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7/26/2011 | Food-Licensing Inspection | Warning Issued |
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