- Basic - Bowl or other container with no handle used to dispense food. Observed a mixing tin in the ice used for guest use.
- Basic - Build-up of grease on nonfood-contact surface. Observed grease build up under fryers on line. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed a cup of coffee on a shelf under the slicer.
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on the counter to the right of the expresso machine. **Corrected On-Site**
- High Priority - Dented/rusted cans present. Observed dented can holding open dry storage door, corrective action had operator move to office to be returned for credit.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Corrective action the operator has a glass dish machine that is hitting on A glass at 160°F.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.
- Intermediate - Slicer blade guard soiled with old food debris.
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10/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed uncovered chicken stock in the freezer on the floor. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Observed cell phone on main kitchen line. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Observed Sanitizer bucket next to sou vide machine. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine at 200 ppm **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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07/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop stored on top of dirty ice machine between uses. Observed ice scoop on top of dish machine. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Observed dented cans in dry storage area. Corrective action had operator return for credit to supplier.
- 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 cook use bare hands to touch hamburger buns. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed scrub brushes in hand wash sink in back area of kitchen . **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Observed two bags of potatoes on the floor. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. Observed tongs on door of oven. **Corrected On-Site** **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 cook handle cooked burger and cut it and put it on a plate for service. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Observed sink at bar with a ice in it and lemons. **Repeat Violation** **Warning**
- Intermediate - Encrusted material on can opener blade. **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**
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1/27/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots pans and plastic containers not stored inverted
- Basic - Equipment and utensils not properly air-dried - wet nesting.observed plastic containers stacked and stored while still wet
- Basic - Ice scoop handle in contact with ice. Behind the bar
- High Priority - Small flying insects in bar area.
- Intermediate - Employee used handwash sink as a dump sink. Behind the bar
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed knife in handsink off dishwash station
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind the bar
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1/31/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler nect to fryer with ambient air temperature at 48 degrees f. observed reachin cooler drawers under grill with ambient air temperature at 50 degrees f. This violation must be corrected by : 10-06-2012 .
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed chlorine sanitizer in dishmachine at 0ppm. ran machine 3 times.
- Equipment and utensils not properly air-dried. food containers stacked and stored while still wet
- Critical - Observed buildup of slime like substance in the interior of ice machine.
- Critical - Observed cloth gloves contacting ready-to-eat food. observed cloth on lettuce in salad station reach in cooler drawer
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves then directly begin food prep without washing hands
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. hand sink behind the bar with ice and other food particles in it
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ladel in water at 82 degrees f off cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw squid at 47 degrees f and raw oysters at 47 degrees f in reachin cooler next to fryer with ambient air temperature at 48 degrees f. observed butter at 56 degrees f in reachin cooler with ambient air temperature at at 40 degrees f. observed raw beef at 50 degrees f in reachin drawer under grill at 50 degrees f.
- Observed soda gun holster with accumulated slime/debris. behind the bar
- Critical - Working containers of food removed from original container not identified by common name. observed large white containers under prep counter with contents not labeled
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10/5/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. hand sink behind the bar has bucket blocking access.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. observed dishmachine with temperature at less than 160 degrees f. ran machine 5 times.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed portion cup used as scoop in sauce in reach in cooler next to dish wash station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed tuna salad at 62 degrees f and lobster salad at 53 degrees f in reachin cooler with ambient air temperature at 35 degrees f.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw fish stored above vegetables in reach in cooler drawer across from grill.
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. observed employee drinking from an open beverage behind the bar.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dish washer handle soiled dish wares then directly handle clean dishwares without washing.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing.observed hand sink behind bar used to fill container with water.
- Observed ice scoop with handle in contact with ice. observed ice scoop handle stored in ice at bar.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed cup with no handle being used as an ice scoop behind bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed scallops stored at 48 degrees f, calamari at 46 degrees f and oysters at 47degrees f in reach in cooler next to fryer. ambient air temperature at 39 degrees f. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw fish stored above vegetables in reach in drawers across from grill.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Observed clean utensils stored in standing water at 89F. Corrected On Site. Container emptied.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed vegetable stock at 47F, made yesterday (container covered, condensation observed). Corrected On Site. Items voluntarily discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed pork roast at 56F in reach in cooler. Corrected On Site. Item moved to freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw fish, beef, chicken, chicken stock and lobster stock at 44F, walk in cooler. (walk in cooler with ambient temperature of 40F). Corrected On Site. Technician on call, all PHF items placed on ice, some moved to freezer.
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7/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching cheese with bare hands. Corrected On Site. Employee now wearing gloves.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Critical - Observed employee wash hands with no soap. Observed employee rinsing hands, cook line.
- Critical - Observed employee with open sores/cuts/burns handling food. Observed employee touching cheese with bare hands. Corrected On Site. Employee now wearing gloves.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed chicken and tuna in walk in cooler at 44F. Corrected On Site. Items placed on ice.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Observed food stored in undrained ice. Corrected On Site.
- Critical. Food stored in reduced o2 packaging no haccp plan
- Critical. Observed food stored in a prohibited area. asp aragus under sink
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. glove application without benefit of hand wash
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. or soap sink in walk in
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9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, walk in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline knifes.
- Observed ice scoop with handle in contact with ice. bar and prep area.
- 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. dishwasher.
- Critical. Observed handwash sink used for purposes other than handwashing. ice and wrapper in handsink in preparea.
- Critical. Handwashing cleanser lacking at handwashing lavatory. dishmachine, walk in cooler, cookline.
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4/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/25/2009 | 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.cryovac items
- Critical. Observed cloth used as a food-contact surface. oysters wic Corrected On Site.
- Observed ice scoop with handle in contact with ice. w it station
- Critical. No handwashing sign provided at a handsink used by food employees. dish wash area
- Critical. Handwashing cleanser lacking at handwashing lavatory. wait station Corrected On Site.
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8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/8/2008 | Food-Licensing Inspection | Call Back - Complied |
| No report available. | 11/5/2008 | Food-Licensing Inspection | Warning Issued |
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