- No Violations Were Observed
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09/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Cove molding at floor/wall juncture broken/missing. Under prep table across from cookline **Warning**
- Basic - Hole in wall where cove molding is missing under prep table across from cookline **Warning**
- 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. **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**
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07/30/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Cove molding at floor/wall juncture broken/missing. Under prep table across from cookline **Warning**
- Basic - Hole in wall where cove molding is missing under prep table across from cookline **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee using a cloth to dry hands **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Observed shrimp stock and Demi sauce in WIC date marked for more then 7 days voluntarily discarded **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 7 dry rodent dropping in dry storage area on cans and clean pots and pans, approximately 15 dry rodent droppings by hot water heater, and approximately 4 dry rodent droppings on and behind prep table across from cookline **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar **Warning**
- 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. **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**
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07/29/2014 | Routine - Food | Warning Issued |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream 49° F in mini fridge at bar corrective action taken cream moved to working unit
- 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 handling blue cheese with no gloves **Corrected On-Site**
- High Priority - Observed Raw animal food stored over clean plates by steam table. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- 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**
- 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. Mini fridge at bar ambient temp 49° F
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DM 10 ppm chlorine
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Backyard bug control over clean glasses **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Backpack on dry goods bins. **Corrected On-Site**
- Basic - Floor tiles missing. Observed standing water under dishmachine. **Warning** **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No chlorine sanitizer detected after two runs. Set up 3 comp. **Warning** **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Cooked ham in walkin marked 3/30. Voluntarily discarded. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Next to 3 comp sink. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Bar. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar. **Warning**
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4/8/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 1st two runs 20ppm Corrected On Site.
- Floors not maintained smooth and durable. dishwash area of kitchen
- Critical - Handwash sink not accessible for employee use at all times. blocked by trays dish wash area
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No list of certified food service managers available at the establishment.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- 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. before and after obtaining ice
- Critical - Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. shrimp
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f
- Critical - Observed potentially hazardous food thawed in standing water. shrimp
- Observed unnecessary items stored in garbage enclosure. Corrected On Site.
- Observed utensils stored in crevices between equipment. knives
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed incorrect information on Hotel and Restaurant license. 160 licensesays 140 need 150 for srx
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. rice
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Observed utensils stored in crevices between equipment.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/16/2011 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried. wet nesting pans
- Critical - Equipment food-contact surfaces and utensils not sanitized. no proper sanitizer no proper temp for water
- Critical - Handwashing cleanser lacking at handwashing lavatory. or towels dish wash handsink
- Critical - Handwashing cleanser lacking at handwashing lavatory. restroom
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed color-coded thermometers in use without a numerical scale.
- Critical - Observed employee improperly washing hands. no use of soap
- Observed employee with ineffective hair restraint. cooks
- Observed floor area(s) covered with standing water. from dish machine
- Critical - Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. knives stirs
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp, prep
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). shrimp 2 lbs 70f
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10/28/2011 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license. license expired
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Handwash sink not accessible for employee use at all times. trays on tp Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. 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. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. on dough wet cloth
- Observed nonfood-contact equipment in poor repair wic door metal spur
- Critical - Observed soil buildup inside ice bin.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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4/2/2011 | Routine - Food | Administrative complaint recommended |
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. must obtain 50 ppm, tables 100 ppm
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. No handwashing sign provided at a handsink used by food employees. bar area
- Ceiling not smooth and easily cleanable.
- Critical. Employees not informed of acceptable sanitary practices. gloves restrictive/ exclusive
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed in standing water. tuna
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Wash solution not clean. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Observed soiled wet wiping cloth in use with fresh solution.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Handwash sink not accessible for employee use at all times. utensils
- Lights missing the proper shield, sleeve coatings or covers. over prep
- Critical. Hotel and Restaurant license not properly displayed.
- 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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3/25/2010 | 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 stored over raw fish in reach in cooler across from fryers. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw beef stored over cooked rice in walk in cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. sauces in walk in cooler.
- Critical. Observed encrusted material on can opener.
- Critical. Hand wash sink lacking proper hand drying provisions. near rear door. Corrected On Site.
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9/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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