- No Violations Were Observed
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09/04/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** Priority: Intermediate
- Basic - Observed: Accumulation of debris on exterior of warewashing machine. **Repeat Violation** Priority: Basic
- Basic - Observed: Attached equipment soiled with accumulated food debris. Walk in freezer door. Priority: Basic
- Basic - Observed: Bowl or other container with no handle used to dispense food. Rice at end of cook line. Rice on back line. Priority: Basic
- Basic - Observed: Carbon dioxide/helium tanks not adequately secured. Outside area. Priority: Basic
- Intermediate - Observed: Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** Priority: Intermediate
- High Priority - Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Operator called for service before inspection. **Admin Complaint** **Repeat Violation** Priority: High Priority
- Basic - Observed: Drain cover(s) missing. In dish area. Priority: Basic
- Basic - Observed: 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 counter. On cook line. Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Across from salad station. **Repeat Violation** Priority: Basic
- Basic - Observed: Employee drinking from an open beverage container in a food preparation or other restricted area. Cook on line across from flattop grill. Priority: Basic
- High Priority - Observed: Employee failed to wash hands before putting on new set of gloves to work with food. Several cooks not washing hands when changing gloves. Priority: High Priority
- Basic - Observed: Equipment in poor repair. Basting brushes. Cracked pans. Priority: Basic
- Basic - Observed: Equipment or utensils not designed or constructed in a durable manner. Metal scrub brush. Priority: Basic
- Basic - Observed: Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook line. Priority: Basic
- Basic - Observed: Floor area(s) covered with standing water. In front of walkin freezer. Priority: Basic
- Basic - Observed: Food stored in holding unit not covered. Tea. At pass thru. Priority: Basic
- Basic - Observed: Food stored on floor. Onions on floor in rear prep area. Corn on floor in walk in freezer. Priority: Basic
- Intermediate - Observed: Handwash sink does not have enough water pressure to properly wash hands. At dish area. Priority: Intermediate
- Basic - Observed: In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In fish dip. On cook line. In black beans in walkin cooler. Priority: Basic
- High Priority - Observed: Live flies in kitchen. Priority: High Priority
- Basic - Observed: No hand washing sign provided at a hand sink used by food employees. At bar. Priority: Basic
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at hand wash sink. At bar area. **Repeat Violation** Priority: Intermediate
- Intermediate - Observed: No soap provided at hand wash sink. At bar. Priority: Intermediate
- Basic - Observed: Old food stuck to clean dishware/utensils. Pans in storage area. **Repeat Violation** Priority: Basic
- Basic - Observed: Old labels stuck to food containers after cleaning. Pans In storage area. Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. App cooler. Sour cream 48°. Cut tomatoes 44°. Shredded cheese 47°. Fish dip 44°. Fry cooler: shrimp 49°. Saut cooler: chicken 44° spinach 51°. Shrimp 51°. . Sliced tomatoes 48°. Set cooler: cut melon 50°. Butter 54°. Chicken 47°. Salad cooler: ranch 49°. **Admin Complaint** **Repeat Violation** Priority: High Priority
- High Priority - Observed: Raw animal food stored over ready-to-eat food. Pooled eggs over whipped butter in walk in cooler. Raw beef over wontons in walk in freezer. Priority: High Priority
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shrimp on cook line. Fish at sushi station. In walkin cooler: boiled eggs. mashed potatoes. Ham. Priority: Intermediate
- Basic - Observed: Reuse of ridged single-use container. In walkin cooler. To store peeled onions. Priority: Basic
- Intermediate - Observed: Soda gun soiled. Priority: Intermediate
- Intermediate - Observed: Soil residue in food storage containers. Flour container on back line. Priority: Intermediate
- Basic - Observed: Soiled reach-in cooler gaskets. At bar area. Priority: Basic
- Basic - Observed: Standing water in handwash sink/ handwash sink draining very slowly. Hand wash sink on back line. Priority: Basic
- Basic - Observed: Stored food not covered in walk-in cooler. Pooled eggs. Fish. Ham. Mashed potatoes. **Repeat Violation** Priority: Basic
- Basic - Observed: Stored food not covered in walk-in freezer. Ice cream. Crab legs. Priority: Basic
- Basic - Observed: Walk-in freezer shelves soiled with encrusted food debris. Shelf with dressings. Priority: Basic
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. On cook line. In walk in cooler. Priority: Basic
- Basic - Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On back line. Priority: Basic
- Basic - Observed: Wiping cloth sanitizing solution stored on the floor. At hand washing sink on cook line. Priority: Basic
- Basic - Observed: Working containers of food removed from original container not identified by common name. White powder on back line. Priority: Basic
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6/25/2014 | Routine - Food | Administrative complaint recommended |
- High Priority - Observed: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Saut Cooler:pasta 48, cut tomatoes 50,Alfredo 50, sour cream 52, shrimp 53. App Cooler:shrimp 49, cooked eggs 44, set cooler: tomatoes 47, shrimp 59, Sushi cooler: cream cheese 46, back-up cooler: tomatoes 50, bleu cheese 50 **Warning** callback: saut cooler: seafood 53°, 54°, sour cream 45°, Parmesan sauce 46°, 45°, cut tomatoes 45° F At callback. App cooler. Sour cream 48°. Cut tomatoes 44°. Shredded cheese 47°. Fish dip 44°. Fry cooler: shrimp 49°. Saut cooler: chicken 44° spinach 51°. Shrimp 51°. . Sliced tomatoes 48°. Set cooler: cut melon 50°. Butter 54°. Chicken 47°. Salad cooler: ranch 49°.
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6/25/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Salad prep area **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Saut Cooler:pasta 48, cut tomatoes 50,Alfredo 50, sour cream 52, shrimp 53 App Cooler:shrimp 49, cooked eggs 44, set cooler: tomatoes 47, shrimp 59, Sushi cooler: cream cheese 46, back-up cooler: tomatoes 50, bleu cheese 50 **Warning** callback: saut cooler: seafood 53°, 54°, sour cream 45°, Parmesan sauce 46°, 45°, cut tomatoes 45° F
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Both machines **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. Frank **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Wait area hand wash sink used as a dump sink. **Warning**
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3/19/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout restaurant **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Salad prep area **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop 72°F **Warning**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**
- Basic - Old food stuck to clean dishware/utensils. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Stored food not covered in walk-in cooler. Lobster and oysters on the half shelf **Warning**
- 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. Less than 50 ppm **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Saut Cooler:pasta 48°, cut tomatoes 50°,Alfredo 50°, sour cream 52°, shrimp 53° App Cooler:shrimp 49°, cooked eggs 44°, set cooler: tomatoes 47°, shrimp 59°, Sushi cooler: cream cheese 46°, back-up cooler: tomatoes 50°, bleu cheese 50° **Warning**
- 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. Chicken stock made 2/29/14 **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Both machines **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Throughout restaurant **Repeat Violation** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Grits 115°F, made at 10:30am, placed in a plastic storage container( about 6 inches deep) and placed in to walk in cooler. **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. Frank **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Wait area hand wash sink used as a dump sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area **Warning**
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3/12/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Flour rear prep line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dish wash area and rear prep area **Repeat Violation**
- Basic - Floor area(s) covered with standing water. Bar area
- 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. Sauce in walk in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour rear prep line
- High Priority - Container of medicine improperly stored. Nasal spray on prep table in the sushi prep are
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs 51°F, scallops/shrimp/mussels 45°F, chicken 45°F ( product was stacked to high/ discarded by owner)
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork 130° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell egg over onions and preps/ raw chicken over oysters on the 1/2 shelf **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzle holders in bar area.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar area: hand wash sink 96°F
- Intermediate - No soap provided at handwash sink. Bar area
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar area
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. On clean dish rack. **Warning**
- Basic - Stored food not covered in walk-in cooler. Chicken. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
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7/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. Pizza paddle, spatula. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. On make tables. **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front line, over 3compartment sink. **Repeat Violation** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Hat in dish area. **Warning**
- Basic - Floor soiled/has accumulation of debris. Thru- out. **Warning**
- Basic - Floor, walls not cleaned when the least amount of food is exposed thru-out. **Warning**
- Basic - Lights over char box. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Back line. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Old labels stuck to food containers after cleaning. On clean dish rack. **Warning**
- Basic - Stored food not covered in walk-in cooler. Chicken. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front and back line. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler. Sour cream 50?, beef 49?, chicken 50?, eggs 48?, ribs 44?, products discarded during this inspection. **Admin Complaint**
- High Priority - Raw plant food stored over ready-to-eat food. Squash over prepped, in cooler. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Furniture polish, mirror cleaner over clean glasses on front line. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food containers, salad container in cooler, items thru-out. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler in back. **Warning**
- Intermediate - Cutting board(s) stained/soiled. On make tables. **Warning**
- Intermediate - Encrusted material on can opener blade. **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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4/8/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/8/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. imitation crab, cream cheese mixture
- Critical - Violation: 02-15-1 Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in top of reachins, grouper 49, fish 47, beef 54, sour cream 50, shrimp ceviche 51. in walkin cooler, roast beef 44.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice Corrected On Site. Repeat Violation.
- Violation: 14-37-1 Observed some cutting boards grooved/pitted and no longer cleanable.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. none
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
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9/26/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. potatoes 49, gumbo 48, both cooked yesterday.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. none
- Equipment and utensils not properly air-dried.
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. pizza reachin, salad reachin, wait station. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. cookline
- Critical - Observed cloth used as a food-contact surface. under cutting board Corrected On Site.
- Critical - Observed employee beverage containers on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in sushi reachin cooler, imitation crab 46, sushi fish 47-52, cream cheese 49. in cookline reachins, chicken 45-51, shrimp 55, beef 52, wings 51, gator 45. in walkin cooler, beef 44, meatballs 44, chicken breast 50-55, sausage 47, bimini seafood stuffing 52.
- Critical - Observed potentially hazardous food thawed in an improper manner. under a drip of water-calamari Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sushi fish
- Critical - Observed raw animal food stored over cooked food. raw beef over meatballs Corrected On Site.
- Observed some cutting boards grooved/pitted and no longer cleanable.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. butter at 128.
- Critical - Raw animal food not properly separated from ready-to-eat food. cooked beef stored in same pan as raw beef. Corrected On Site.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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9/20/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/22/2011 | Complaint Partial | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Establishment not maintaining shellstock tags for 90 days. for mussels
- Critical - Handwash sink not accessible for employee use at all times. blocked by trashcan, sani bucket in rear prep area. blocked by ladde in bar. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. rear
- Critical - No oyster warning sign with required language provided.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- 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. rice
- Critical - Observed interior of microwave soiled.
- Observed leaking pipe at plumbing fixture. handsink, dish area
- Observed personal care item stored with food. backpack on prep table
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cookline reachins, fish 44-48, cheese 50, beef 45-54, ribs 46, salmon 44, cream cheese 47, mussels 51, sour cream 49, garlic and oil 47, meatballs 44, chicken 45. in walkin cooler, black beans 47, gumbo 44-47,gravy 46, crab soup 44. sushi rice 80. PROVIDE LABORATORY DOCUMENTATION THAT SUSHI RICE IS NOT POTENTIALLY HAZARDOUS OR KEEP RICE AT SAFE TEMPS.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish Corrected On Site.
- Observed residue build-up on nonfood-contact surface. microwave exterior
- Observed ripped/worn tin foil used as shelf cover.
- Observed toilet out of order, ladies rm.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. ribs dated 9-22, sausage dated 9-22, pasta dated 9-21, boiled eggs dated 9-22. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline
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9/29/2011 | Routine - Food | Warning Issued |
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