- Basic - Accumulation of debris inside warewashing machine.
- Basic - Ceiling soiled with accumulated grease. Kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. Cook
- Basic - Floor not cleaned when the least amount of food is exposed. Cooking area
- Basic - Gaskets/seals on holding unit in poor repair. Most coolers
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. Next to fryers
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Kitchen area. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. At microbrewery room. Next to bar. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line (kitchen) , servers and bar staff in compliance. **Warning**
- Basic - Stored food not covered in walk-in cooler. Not under cooling proceess. Jamabalaya base rice. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Dish racks / trays ( by dish machine). **Warning**
- Intermediate - Required employee training expired for all 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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4/23/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor. Potatoes bag on floor. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Foods at walk in cooler not under cooling process.
- High Priority - Toxic substance/chemical stored by or with food. Spray bottles hanging at shelves over flour containers.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Soil residue in food storage containers. Lids for flour , sugar.
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All top kitchen shelf dusty
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Clean utensils stored between equipment and wall.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.cooking area
- Basic - Food stored on floor. Onions
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - Leaking pipe at plumbing fixture. 3 comp sink
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish
- Basic - Raw animal food stored above unwashed produce.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris.kitchen
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Top stove
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.all coolers
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food preparation sink has soil/old food residue.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Reach-in cooler shelves soiled with food debris. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not constructed easily cleanable. all kitchen floors
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Food-contact surface not smooth and easily cleanable. cooking area
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. kitchen area
- Critical - No conspicuously located thermometer in holding unit. MOST KITCHEN COOLERS
- Critical - No handwashing sign provided at a handsink used by food employees. KITCHEN
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment from food debris
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. STOVE TOP
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL COOLERS
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler shelves.ALL COOLERS IN KITCHEN
- Critical - Observed soiled reach-in cooler shelves.ALL COOLERS IN KITCHEN
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical - Observed uncovered food in holding unit/dry storage area. WALKING COOLER
- Observed utensils in poor condition. most kitchen utensils
- Observed wall soiled with accumulated food debris. cooking area
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Raw animal food not properly separated from ready-to-eat food. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Stem type thermometer not within the intended measuring range of use.
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee used 3 compartment sink
- Critical - Observed handwash sink used for purposes other than handwashing. utensil inside. Corrected On Site.
- Critical - Observed knife holder encrusted with grease and/or soil deposits.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 48 degrees
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated grease.
- Critical - Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee changing gloves without washing hands. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meatloaf 53 degrees.
- Observed wall soiled with accumulated dust.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. knife holder.
- Critical - Observed handwash sink used for purposes other than handwashing. utensils inside. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 12A-10-1 Observed food employee touch bare body part (face) then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Violation: 37-16-1 Observed ceiling soiled with accumulated grease.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. Only certification shown is Kevin Rusk and he is not present. Asked everybody present at the time, but nobody was certified as a food manager.
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11/12/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Advisory no visible for guests.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork 69 degrees.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed food employee touch bare body part (face) then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee eat or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with soiled clothing.
- Observed employee with no hair restraint.
- Critical. Observed soil residue in storage containers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated on kitchen floor.
- Observed ceiling soiled with accumulated grease.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Certified Food Manager unable to answer basic Food Code questions. Thermometer calibration. 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
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9/1/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Observed single-service items stored on floor.
- Critical. Handwash sink not accessible for employee use at all times. food containers blocking the sink.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed food debris accumulated on kitchen floor.
- Observed attached equipment soiled with accumulated dust. electrical attachment in the kitchen
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6/8/2010 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. RICE COOKED FROM YESTERDAY Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner. BEEF AT ROOM TEMPERATURE Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. PEELED POTATOES NEXT TO HANDWASH SINK
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. WALK_IN COOLER
- Critical. Observed uncovered food in holding unit/dry storage area. WALK_IN COOLER
- Critical. Observed food employee with dirty apron.
- Observed employee with no hair restraint.
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1/15/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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