- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.rest room men
- High Priority - Food establishment lacking required variance for reduced oxygen packaging (ROP).
- High Priority - Food stored in ice used for drinks. See stop sale. Carafe of juice in drinking ice indicated to empty bin and restock with ice
- 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 - Establishment using a specialized process without a proper HACCP plan.
- Intermediate - Handwash sink not accessible for employee use at all times.by dish machine **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.restroom
- Intermediate - Soil residue in food storage containers.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site**
- Intermediate - HACCP plan for special process lacking required information.rop
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.ice scooping station in room dining
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Current Hotel and Restaurant license not displayed.in restaurant **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Insect control device installed over food preparation area.
- 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.
- High Priority - Raw animal food stored over cooked food.eggs over cooked potatoes in RIC
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Equipment drain line draining into handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.in employee cafe
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Observed food stored in ice used for drinks.juices at bar Corrected On Site.
- Critical - Observed live flies in kitchen.fruit flyes
- Observed personal care item stored with cclean dishes. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed wall in disrepair.by soup kettle
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.class k
- Wet mop not hung to dry. Corrected On Site.
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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