- Basic - Equipment in poor repair, storage shelves by out door in kitchen rust accumulated
- Basic - In-use knife/knives stored in cracks between pieces of equipment, across from cookline. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, dry storage room
- Basic - No complete copy of latest inspection report available, missing last page
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, wait station are in kitchen broken formica
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name, on cookline **Corrected On-Site**
- High Priority - Container of medicine improperly stored, ibuprofen on shelf by clean utensils **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cut tomatoes, cooked pasta, lettuce, sauces were 47°F in walk in cooler thermometer on outside reading 53°F. Operators removed items to cooler,maintaining 41°F or below.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Operator corrected the date it's was just placed in container is morning, in reach in cooler pork **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection, covering during cool down jambalaya and deep containers. Operator removed to shallow pa s and placed in freezer **Corrected On-Site**
- 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. Manager arrived during inspection **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, in reach in cooler across from cookline **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
- 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. Operator has other walk in coolers to store food. Operator removed time temperature foods,to another cooler maintaining 41°F or below
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable, prep cooler across from kitchen entry doors.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris, at end of cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, in drawer cooler a d coolers across from kitchen entry doors.
- Basic - No copy of latest inspection report available, complete inspection not available **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees, in women's bathroom **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly, men's bathroom in the left sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In drawer cooler under cookline the front part of drawer was holding fish and shrimp 46°F to 47°F. The cooler across from kitchen entry doors was holding coleslaw a d half n half milk 45°F to 47°F. Operator removed items from coolers and placed in coolers that maintained 41°F or below.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit, in bathrooms water temperature only 79°F after running for over three minutes. Operator turned breakers on for hot water to bathrooms and hand sink at wait station area near exit door. The hot water heater had been turned on for over 15 minutes and still no hot water for bathrooms and wait station, advised operator hot water must be at least 100°F
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, at wait station by exit door **Corrected On-Site**
- Intermediate - Non-pitting surface rust on food-contact equipment, shelves in meat/seafood walk in cooler.
- 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, front area of drawer cooler and reach in cooler across from kitchen entry doors
- Intermediate - Slicer blade guard soiled with old food debris, located on prep table near dry storage room.
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5/13/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No copy of latest inspection report available, at time of inspection
- Basic - Ripped/worn tin foil used as food-contact shelf cover, across long prep table in kitchen.
- Intermediate - Handwash sink used for purposes other than hand washing storing plastic container at wait station. **Corrected On-Site**
- Intermediate - No list of certified food service managers available at the establishment.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/3/2013 | Complaint Full | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable, prep cooler across from cookline **Warning**
- Basic - Equipment in poor repair, cooler across from prep table in kitchen not maintains 41°F or below, operator removed food from cooler placed in cooler maintaining 41°F or below **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside, front door and back kitchen door. **Repeat Violation** **Warning**
- Basic - Lack of toilet tissue at each toilet, handicap stall **Warning**
- Basic - Reuse of single-service articles, souffl cup in a seasoning on cookline. **Corrected On-Site** **Warning**
- High Priority - Displayed teas, water, lemons not properly protected from contamination, at wait station in dining room. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, 47°F tomatoes, 47°F lettuce in cooler overnight, operator removed to another cooler maintaining g 41°F or below **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than hand-washing downstairs small bar had small rubber mats **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees expired **Warning**
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10/2/2013 | Complaint Full | Warning Issued |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line. Next unannounced.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screen around dining area and swinging kitchen doors. Next unannounced.
- Basic - Wood food-contact surface not properly sealed. Shelves in tiki bar. Next unannounced.
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 118f Next unannounced.
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4/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Side of flat top grill, inside of hood above cooking equipment
- Basic - Carbon dioxide/helium tanks not adequately secured. Tiki bar
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Glasses on floor in tiki bar
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup bar area.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Cook **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Phone on prep table
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floors not maintained smooth and durable. Wood ramp WIC
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hole in wall. Behind ice machine
- 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. Bulk food container
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar and wait station
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screen around dining area and swinging kitchen doors
- Basic - Single-service articles not stored inverted or protected from contamination. Straws wait station
- Basic - Storage of tools on shelf above or with food. Can shelf
- Basic - Stored food not covered in walk-in freezer. Shrimp
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed. Shelves in tiki bar
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 131F
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Multiple employees multiple times
- 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, sour cream.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds. Pulled pork red beans and gumbo 109F-155F
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak over cooked jambalaya mix.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale.
- High Priority - Toxic substance/chemical stored by or with food. Stainless cleaner on shelf with food
- High Priority - Vacuum breaker missing at mop sink faucet. Splitter
- Intermediate - Accumulation of tan mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Whip in hand wash sink
- Intermediate - Hot water not provided/shut off at employee handwash sink. Women's restroom
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
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1/29/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured, downstairs
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, 4 door reach in cooler by prep table in kitchen. Operator adjusted thermostat lower.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm.. Corrected On Site.
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine, sheet pans with encrusted debris.
- Observed build-up of grease on nonfood-contact surface, under flat grill at cookline .
- Critical - Observed buildup of soiled material on mixer head.
- Observed equipment in poor repair, walk in cooler shelves rust accumulation Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing, storing pitchers in sinks at bar and wait station far side by door. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, artichoke dip 47F in 4 door reach in cooler by prep table in kitchen. Operator adjusted thermostat removed dip to another cooler maintaining 41F or below.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. Repeat Violation. at wait station far side by door of dining room.
- Waste line missing at soda gun holster, downstairs small bar
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable, at prep areas Repeat Violation.
- Critical - Observed dented/rusted cans, tomato ketchup. Corrected On Site.
- Observed equipment in poor repair shelves in walk in coolers, rust and/or food debris
- Critical - Observed handwash sink used for purposes other than handwashing, at wait station in dining room far end Corrected On Site.
- Observed personal care item stored with food, coats hanging on bread rack and prep table. Corrected On Site.
- Critical - Portable fire extinguisher not fully charged, dining room by wait station at far end For reporting purposes only.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2011 | Routine - Food | Call Back - Complied |
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Employee training validation
- Facilities to maintain product temperature
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- Foods handled with minimum contact
- Original container: properly labeled, date marking
- Thermometers provided and conspicuously placed
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8/30/2011 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, on shelf of prep table that has dirty debris. Operator will remove items rewash and clean shelf. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit, reach in cooler, by 4 door cooler. Operator placed thermometer in cooler. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees, men's bathroom.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, by table mixer. Operator removed Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, across from table mixer operator discarded. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer, across from walk in cooler
- Observed food debris accumulated on kitchen floor cookline area .
- Observed gaskets with mold-like build-up, on reach in cooler gaskets by 4 door cooler.
- Critical - Observed light buildup of mold-like substance in the interior of ice machine.
- Critical - Working containers of food removed from original container not identified by common name, bulk container of flour, operator labeled Corrected On Site.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/4/2010 | Routine - Food | Call Back - Complied |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair, reach in cooler
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8/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit the following ranged from 47- 55F degrees potatoes, pulled pork, crab cakes, steak, cheese cakes, ribs in walk in cooler. Corrected On Site. Stop sale issued This violation must be corrected by : 10/18/10.
- Critical. Observed food being cooled by nonapproved method, covering during cool down. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk in cooler was reading 60 on thermometer and some foods were 47- 55F degrees. This violation must be corrected by : 10/18/10.
- Critical. Observed food stored on floor, box of chicken.
- Observed gaskets/seals on cold holding unit in poor repair, reach in cooler
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm. Corrected On Site.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Observed residue build-up on nonfood-contact surface, dish machine.
- Critical. Handwashing cleanser lacking at handwashing lavatory, at cookline Corrected On Site.
- Critical. Observed toxic item stored by utensils, spray bottle by table mixer. Corrected On Site.
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8/16/2010 | Routine - Food | Warning Issued |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit, by ice cream machine.
- Critical. No conspicuously located thermometer in holding unit, prep cooler by 3 cmpt sink Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, by ice machine
- Observed cutting board grooved/pitted and no longer cleanable across from cookline and prep table across from 3 cmpt. sink. Repeat Violation.
- Critical. Observed interior ceiling area of black microwave soiled, across from cookline
- Critical. Observed light buildup of black debris in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer. Slicer was broken down and washed, rinsed, and sanitized Corrected On Site.
- Critical. Observed buildup of soiled material on mixer head.
- Observed build-up of grease on nonfood-contact surface, between cookline equipment
- Observed build-up of grease on nonfood-contact surface 2 hood filters.
- Observed residue build-up on nonfood-contact surface, 3 drawer plastic container for condiments in kitchen
- Observed gaskets with slimy/mold-like build-up, reach in coolers by 3 cmpt sink
- Observed grease accumulated on kitchen floor cookline .
- Observed ceiling soiled with accumulated food debris above dish storage shelf across from cookline.
- Lights missing the proper shield, sleeve coatings or covers, a ove prep cooler by 3 cmpt sink
- Critical. Observed toxic item stored by food, deoderizer Corrected On Site.
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7/29/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name, plastic bottles at cookline, labels had come off from washing, chef relabeled Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, meatloaf 46F. Corrected On Site. Removed from cooler and temperature thermostat adjusted lower
- Critical. Observed food being cooled by nonapproved method, covering rice in walk in cooler. Corrected On Site. Repeat Violation.
- Critical. Observed food stored in undrained ice, seafood in drawer coolers. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed buildup of debris on soda gun dispensing nozzles at bar, and wait station in dining room. Corrected On Site.
- Waste line missing at soda gun holster, at bar area.
- Critical. Observed handwash sink used for purposes other than handwashing, at bar strainer inside.
- Critical. No handwashing sign provided at a handsink used by food employees, at bar. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees, mens bathroom.
- Observed attached equipment soiled with accumulated dust hood filter over deep fryers, and grease accumulated between equipment.
- Lights missing the proper shield, sleeve coatings or covers, over ice machine and above cooler and one broken above swinging doors
- Critical. Portable fire extinguisher not fully charged, by bathrooms in dining room. For reporting purposes only.
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1/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, bulk container by 3 cmpt. sink.
- Critical. Working containers of food removed from original container not identified by common name,at cookline plastic bottles of sauces.
- Critical. Observed food being cooled by nonapproved method, lid on rice during cool down. Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food, in walk in cooler.
- Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, by ice machine. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, prep coolers, cookline and prep table.
- Observed nonfood-contact equipment in poor repair, thermometer broken in reach in cooler near warewashing area. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, at 0 ppm. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, at prep table. Corrected On Site.
- Waste line missing at soda gun holster, behind bar.
- Critical. Vacuum breaker mising at hose bibb, using a splitter and not providing a vacuum breaker on each side at mop sink.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions, by handsink by swinging doors. Corrected On Site.
- Observed open dumpster lid.
- Dumpster not on proper pad.
- Floors not constructed easily cleanable, accumulation of ice on floor and ceiling area of walk in freezer.
- Lights missing the proper shield, sleeve coatings or covers, in walk in freezer.
- Critical. Observed toxic item stored in food preparation area, burn relief spray can on shelf with clean dishes and above prep table. Corrected On Site.
- Wet mop not hung to dry. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured, downstairs bar.
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9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/16/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 11/13/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 9/5/2008 | Routine - Food | Warning Issued |
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