- Basic - Ceiling tile missing. Downstairs, storage area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair. RI / prep table, not cooling properly, adding ice.
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Some items
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Mop area and prep area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair. Prep table/RI cooler drawer not closing properly.
- Basic - Floor area(s) covered with standing water. WI cooler.
- Basic - Leaking pipe at plumbing fixture. Downstairs storage area.
- Basic - No conspicuously located ambient air temperature thermometer in holding units. Some units
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathrooms
- Basic - Single-service articles not stored inverted or protected from contamination. Employee cafeteria
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside bar
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Kitchen area. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee (hand bag) stored over pans and skillets. By cook line. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Where chef is finishing a dish.
- Basic - Floor area(s) covered with standing water. Preparation area at Bazaar (downstairs). **Warning**
- Basic - Garbage disposal area location improper because it is causing a nuisance or public health hazard. Trash bags (3) placed on stairs to access downstairs kitchen. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers. **Warning**
- Basic - Uncovered food stored near sink exposed to splash. At cook line (corner /end). Butter,cream, spices. **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked tomatoes in oil. Used for breakfast / Catalan Breakfast. (79f degrees.). **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic (fresh) and oil by cook line 78f degrees. **Warning**
- High Priority - In-use utensil stored NOT in clean water at or above 135 degrees Fahrenheit. No water inside in used utensils at cook line. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell eggs in container held at room temperature (79f degrees). **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breakfast buffet food displayed by front counter. **Repeat Violation** **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs by preparation area (79f degrees). No time mark. **Warning**
- High Priority - Small flying insects in preparation area (Raw bar) by dining room. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed oyster container at walk in cooler with no tag. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Establishment using reduced oxygen packaging without a proper HACCP plan. Observed pork belly cooked at 80f degrees for several hours (sous vide). **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by glass wheeled carrier. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Undefined hand sink at waiter preparation areas with no supplies , sign. **Repeat Violation** **Warning**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- Intermediate - Manager lacking proof of food manager certification. Person in charge (Chef in charge) unable to provided Food Manager Certification . **Warning**
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No list of certified food service managers available at the establishment. **Warning**
- Intermediate - No soap provided at handwash sink. Bar area (buffet) counter. First hand sink as you enter area. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Shell eggs kept at room temperature 79f degrees by cook line. Garlic and oil 78f degrees by cook line. **Warning**
- Intermediate - Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit. Cooked potatoes 103f (wrapped in foil) kept a room temperature. **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**
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4/24/2013 | Routine - Food | Warning Issued |
- Clean glasses not stored inverted or in a protected manner. BAR AREA.
- Cleaned and sanitized ice scoop not properly stored.(INSIDE HANDWASH SINK AT BAR AREAS).
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 PPM at bar area.
- Critical - Equipment food-contact surfaces and utensils not sanitized. GLASSES AT BAR AREA.
- Critical - Hand wash sink lacking proper hand drying provisions. BY COFFEE STATION .
- Critical - No handwashing sign provided at a handsink used by food employees. BY COFFEE STATION .
- Critical - No oyster warning sign with required language provided.
- Observed a nonfood-grade basting brush used in food. PAINT BRUSH (METAL) .
- Observed clean equipment stored on floor. CLEAN TRAYS ON FLOORNNEXT TO ICE MACHINE (BAR).
- Critical - Observed cloth used as a food-contact surface. CLOTH OVER SLICED BREAD .
- Observed cutting board grooved/pitted and no longer cleanable. KITCHEN AREAS .
- Critical - Observed food stored on floor. ONION BAG . AT DOWNSTAIRS PREPARATION AREA . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS IN IT. BY FOOD PREPARATION AREA AND BAR. OTHER LOCATION WITH ICE SCOOP INSIDE HANDWASH SINK .
- Critical - Observed potentially hazardous food thawed at room temperature. CHILE SAUCE THAWED AT SEAFOOD BAR (BY DINING ROOM).
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN (PORTIONED BY RESTAURANT) STORED OVER BREADS . WALKK IN FREEZER .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.RAW CHICKEN STORED OVER PORK (WALK IN COOLER).
- Critical - Observed toxic item stored by whiskey bottles at bar.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. BREAKFAST FOOD AT BAR SIDE (BAZAAR RESTAURANT).
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. WALK IN COOLER DARK AREAS.
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/8/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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