- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Walk-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. Observed Cut lettuce 47° F, cut tomatoes 46° F, hot dogs 46° F in WIC with ambient temp 46° F corrective action taken food moved to other WIC **Warning**
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09/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed light bulb missing in WIC **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Cut lettuce 47° F, cut tomatoes 46° F, hot dogs 46° F in WIC with ambient temp 46° F corrective action taken food moved to other WIC **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **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. Observed employee plating food fried oysters and fries with barehands **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed employees on cook line using cardboard from old drink containers to store French fries and other fried items. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken stored over raw fish in RIC at end of cook line **Corrected On-Site** **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Walk-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. Observed Cut lettuce 47° F, cut tomatoes 46° F, hot dogs 46° F in WIC with ambient temp 46° F corrective action taken food moved to other WIC **Warning**
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09/16/2014 | Routine - Food | Warning Issued |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed shrimp thawing in standing water **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chowder at 65° F in WIC prepared this morning corrective action taken soup ice bathed
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed red sauce 100° F in plastic container deeper then 4 inches corrective action taken sauce placed into ice bath
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine **Corrected On-Site**
- 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. Ambient temp 63° F, all TCS foods are iced down repairman is already scheduled to come out tomorrow.
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in clam cowder **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw crab cake then plate up ready to eat fish with no glove change or hand wash.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed soup in walk in cooler at 50?f after cooling overnight according to operator.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Clam chowder in walk-in from day before at 50? F.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed soup in walk in cooler in large plastic bucket deeper than 12 inches.
- 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. **Corrected On-Site**
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/20/2013 | Routine - Food | Call Back - Complied |
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cookline employee handle raw fish, rinse gloves, then handle cooked fish without removing gloves and washing hands inbetween tasks.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed raw fish at 54?f and raw calamari at 61?f in cookline reach in cooler closest to handsink. Observed raw oyster at 51?f and soup at 50?f in walk in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee not remove gloves after handling raw fish.
- 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. Observed cookline reach in cooler closest to handsink at ambient temperature 48?f. Observed walk in cooler at ambient temperature of 54?f.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cookline employee wash hands in 3 compartment sink
- 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. Reach in cooler on cookline closest to handsink
- Intermediate - Walk-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.
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1/4/2013 | Routine - Food | Warning Issued |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. making sandwiches
- Observed gaskets/seals on cold holding unit in poor repair.upright
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed incorrect information on Hotel and Restaurant license. seating
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shrimp
- Rinse solution not clean.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). shrimp 2 lbs
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink in kitchen used by food employees.
- 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. Pro
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. all kitchen handsinks
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on top of microwave next to boxes of gloves
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw sausage and raw beef stored over diced fruit in cookline reach-in cooler.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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4/5/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - No professional hygiene and/or foodborne illness training provided.
- 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. Pro
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Observed nonfood-contact equipment in poor repair door wic
- Critical - Observed potentially hazardous food thawed in standing water. fish chicken
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed uncovered food in holding unit/dry storage area. seafood
- Washer/dryer improperly located where there is exposed food, equipment, utensils, linens, or unwrapped single-use and single-service articles. prep
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1/31/2011 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken stored over fish in reach in cooler. Corrected On Site.
- Observed utensils stored in crevices between equipment. knives on cookline. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.warewash area.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over frog legs in reach in cooler on cookline next to fryer. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hand wash sink lacking proper hand drying provisions. warewash area. Corrected On Site.
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/5/2008 | Routine - Food | Call Back - Complied |
| No report available. | 12/4/2008 | Routine - Food | Warning Issued |
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