- Basic - No copy of latest inspection report available. Manager printed out inspection from myfloridalicense.com
- High Priority - Live, small flying insects in food preparation area. Flies near cookline.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Green buildup on swing arm of ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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5/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Portion cup and styrofoam cup in sugar and yeast containers upstairs. Corrected by manager. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar. Corrected by manager. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in dry storage area. Cooking oil on stairs. Corrected by manager. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in stairway storage.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink without lid and straw over flip too seafood cooler. Corrected by manager. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Plastic containers in Reach in cooler.
- Basic - Interior of microwave soiled with encrusted food debris. Both microwaves. Corrected by manager. **Corrected On-Site**
- Basic - No copy of latest inspection report available. Manager printed out inspection from myfloridalicense.com
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Tea in Reach in cooler near cookline. Corrected by manager. **Corrected On-Site**
- Basic - Wall and floors soiled with accumulated food debris. Behind cookline. Wall soiled with accumulated black debris in dishwashing area. Food debris accumulated on kitchen floor. Behind mixer.
- Basic - Wiping cloth sanitizing solution stored on the floor. Corrected by manager. Placed bucket on lid. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Apron and shirt over prepared food in speed rack near rear door. Corrected by manager. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Flies near cookline.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sterilite containers not designed for food storage in Reach in cooler. Manager wrapped items in plastic. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Left flip top cooler: mango butter 54°, cheese 54°.
- High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Mango butter and mozzarella cheese 54°.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 10-12 dry droppings between cookline equipment.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Green buildup on swing arm of ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee rinsed utensil in handwash sink. Ice in bar sink. **Repeat Violation**
- 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. All items in left cooler above 50°. All items in seafood cooler 45°.
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5/13/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters. Excessive grease build up on filters
- Basic - Buildup of food debris/soil residue on equipment door handles. Underside of four doored reachin cooler. Cleaned by employee
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of shrimp in walkin freezer
- Basic - Clean utensils stored between equipment and wall. Spatulas wedged between wall and metal wall plate in dish machine area. Spatulas removed and washed
- 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. On back prep table. Cup discarded
- Basic - In-use tongs stored on oven door handle. On cookline. Tongs removed
- Basic - Interior of microwave soiled with encrusted food debris. On cookline
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish in container in sink by back door. Relocated to cooler
- Basic - Reach-in cooler gasket torn/in disrepair. Pantry reachin coolers
- Basic - Soiled reach-in cooler gaskets. On a number of reachin coolers
- Basic - Wiping cloth sanitizing solution stored on the floor. On cookline and prep area. Placed onto lids
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two containers of Marsala sauce and a container of marinara with veg in at 45-47° in containers with tightly fitted lids on, from previous evening at 9:30pm. Temped at 2:30pm. Discarded
- Basic - High Priority - Dead roaches on premises. Five dead in storage room at bottom of staircase, by end of cookline. Two on floor in soda box closet. Cleaned up
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at 0ppm. Manger switched out sanitizer bucket
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food. Pan of raw fish stored over pans of sauces in upright reachin cooler
- Intermediate - Employee used handwash sink as a dump sink. Observed ice in handsink on cookline
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Underside of lid on saut make table cooler. Cleaned
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Underside of make tale lid handle on dressing cooler
- 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. On cookline above make table cooler. Discarded
- Basic - Interior of microwave soiled with encrusted food debris. On cookline **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In salad dressing cooler. One added **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Starting to tear on large make table cooler
- Basic - Single-service items stored on floor in dry storage area. In upstairs dry storage area
- Basic - Soiled reach-in cooler gaskets. Slight build up on large maketable cooler on cookline
- Basic - Wiping cloth sanitizing solution stored on the floor. By handsink on cookline
- Basic - Wiping cloth/towel used under cutting board. In pantry area **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine. Machine primed then 80ppm chlorine
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Frying batter. Discarde
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. Small strip by dishmachine
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board in pantry area
- Critical - Hand wash sink lacking proper hand drying provisions. By cookline
- Critical - No conspicuously located thermometer in holding unit. Small reachin next to fryers, and reachin behind bar with cream in
- Critical - Observed buildup in the interior of ice machine. Interior top in outside icemachine Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. Soda fountain boxes in storage closet by kitchen entrance Repeat Violation.
- Observed gaskets with build-up. Small make table on cookline Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Open container of frozen raw steak, stored over ready to eat foods in upright reachin freezer in pantry /salad area. And frozen on site bags of frozen shrimp stored over tortillas in walkin freezer Repeat Violation.
- Critical - Observed interior of microwave soiled. Interior top of both microwaves
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Interior of door on small reachin cooler on cookline opposite grill
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tempura batter at 73F on cookline. Must be discarded by 3pm. Discussed Time in Lieu Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer bucket at 300ppm
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed cooler gasket torn/in disrepair. Upright 4 doored reachin cooler 6/4/12 At callback gaskets have been ordered.
- Violation: 23-07-1 Observed gaskets with food debris build-up. Upright 4 doored reachin cooler with slight build up
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6/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table cooler opposite fryers. Ambiant thermometer reading 45-48F. Food temping the same, apart from a couple of food items within temperature guidelines.
- Critical - Observed buildup of slime in the interior of ice machine. Interior top. Corrected On Site.
- Observed cooler gasket torn/in disrepair. Upright 4 doored reachin cooler
- Critical - Observed encrusted, soiled material on slicer. Up under blade sharpner part.
- Critical - Observed food stored on floor. Box of frozen fish in walkin freezer, and water softner salt in outside shed. Repeat Violation.
- Observed gaskets with food debris build-up. Upright 4 doored reachin cooler with slight build up
- Critical - Observed handwash sink used for purposes other than handwashing. Used as a dumpsink behind bar. Observed ice in sink, as well as a metal cocktail mixer/shaker cup in sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage and cooked spatzle in sixth pan, stacked on top of pans, in make table. Items moved into interior part of cooler Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. Fish on sheet pan onrolling rack. Relocated to reachin cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Container of raw chicken stover over beef, in outside walkin cooler. Corrected On Site. Repeat Violation.
- Observed soda gun holster with accumulated slime/debris. In server area
- Critical - Observed soil buildup inside ice bin. Top back of ice bin in server area, near bar. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Glass cleaner.
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6/1/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed bowl used as scoop in seasoning container. COS
- Observed cutting boards grooved and no longer cleanable.
- Critical - Observed employee food stored with restaurant food - COS
- Critical - Observed employee put gloves on without washing hands - COS.
- Critical - Observed fish thawing @ room temperature. COS
- Critical - Observed food cold held at greater than 41F. Reach in cooler cookline left - fish 45F, tuna 45F, rice 51-52F, rice 50F, shrimp 45F, fish 65F - discarded. Reachin cooler cookline right. Crab salad 50F, tempura batter 74F (on counter) - COS.
- Critical - Observed food on the floor - buckets of fries. WIC, ice and boxes of food. Walkin freezer.
- Critical - Observed oyster shell tags not in chronological order.
- Critical - Observed raw seafood over ready-to-eat food - reachin cooler cookline left. COS
- Critical - Observed seafood chowder not cooled from 135F - 41F in 6 hours. Cooked yesterday 12-05-11 temperatures taken during inspection 47F - 49F. Voluntarily discarded. Temperatures verified w/ J.Jackson.
- Critical - Observed seasoning containers not labeled. Dry storage room.
- Observed utensil handled not stored above food in seasoning container. COS
- Observed wet wiping cloths not stored in sanitizing solution - COS.
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12/6/2011 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue./ water accumulation.
- Critical - Observed non-service animals in the food establishment or on premises. Corrected On Site. Discussed with manager on site dog inside the restaurant which in non service dog.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. butter not keeping required temperature /top of reach in coolervlid left open.
- Critical - Observed toxic item stored in food preparation area./ near open container of foods.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Raw fruits/vegetables not washed prior to preparation..
- Critical. Observed uncovered food in holding unit/dry storage area./ top shelf in undercounter reach in cooler/ kitchen.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ kitchen employee .
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ shelves near handsink.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface./ninside doorvof fryers.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored./ nearby handsink without splash guardl
- Ceiling not smooth and easily cleanable. Repeat Violation.
- 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 / no original certificate of employee food safety training available.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name./ flour.working container. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface./ under chopping board.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ flour.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./ water pooling ./ kitchen.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored./ eating surfaces on top of absorbent material .
- Critical. Observed dead roaches on premises./ 2 dead roaches under shelk/ chemical room Corrected On Site. / mgr. cleaned & sanitized affected area.
- Ceiling not smooth and easily cleanable.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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5/27/2010 | 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. chicken salad
- Critical. Working containers of food removed from original container not identified by common name. Seasonings and squeeze bottles
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over ready to eat sauces
- Critical. Observed food stored on floor. water softener salt
- Critical. Observed uncovered food in holding unit/dry storage area. Water softener salt stacked outside - no over hang protection from exterior elements
- Observed equipment in poor repair. Bulk containers cracked and damaged
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving under bread warmer with sitting water
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. tongs hanging from dusty grimmy pan rack
- Critical. Observed roach activity as evidenced by live roaches found 1 Large near dry storage mgr killed and discarded Corrected On Site.
- Observed food debris accumulated on kitchen floor. under oils and milk crates
- Observed floor area(s) covered with standing water. under tall freezer
- Observed attached equipment soiled with accumulated grease.hood filters
- Lights missing the proper shield, sleeve coatings or covers. dry storage on stairwell
- Critical. No complete 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. 10 of 20 employee s with expired food handlers cards
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/13/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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