- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.
- 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. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.eggs **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- 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.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food stored on floor. Ice
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.dry storage area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Flour
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/19/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Pot of cooked lettuce
- Basic - Gaskets with slimy/mold-like build-up. Milk cooler
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 52?f, spinach 48?f. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Broth 104?f
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. poultry 50?f, beef 49?f**Admin Complaint** **Admin Complaint** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Handling poultry then ready to eat. **Corrected On-Site**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- 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. Line coolers at ambient temperature 48?f-52?f **Admin Complaint** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Broccoli in walk in cooler
- 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.
- 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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2/15/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FIRST REACH_IN COOLER AT THE COOKING LINE WITH AMBIENT TEMPERATURE OF 52F, AND 2nd COOLER AT 47F. DO NOT USE COOLER UNTIL REPAIRED.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
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10/29/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Certified Food Manager unable to answer basic Food Code questions." BIG 5" FOODBORNE ILLNESS
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FIRST REACH_IN COOLER AT THE COOKING LINE WITH AMBIENT TEMPERATURE OF 52F, AND 2nd COOLER AT 47F. DO NOT USE COOLER UNTIL REPAIRED.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. STAGNANT WATER IN LINE COOLER
- Critical - Hand wash sink lacking proper hand drying provisions. BY 2-COMPARTMENT PREP SINK Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. BLOCKED BY TRASH CAN Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. THROUGHOUT ESTABLISHMENT Repeat Violation.
- 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. EMPLOYEES UNABLE TO ANWER BASIC FOOD QUESTIONS. (ESTABLISHMENT HAS RESPOSIBLE VENDORS CERTIFICATION.) ALL EMPLOYEES NEED TO BE TRAIN PROPERLY FOR FOOD HANDLING.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed food stored on floor. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed handwash sink used for purposes other than handwashing. PLACING SPOON and CONTAINERS, FOOD DEBRIS Corrected On Site.
- Observed nonfood-grade containers used for food storage. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CORRECTIVE ACTION TAKEN (KEEP ON ICE) Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DISCARDED Repeat Violation. Corrected On Site.
- Observed single-service articles stored without protection from contamination. ALUMINUM BOXES IN STORAGE ROOM Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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10/26/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Fruits/vegetables not washed prior to preparation.
- Critical - Hand sink missing at dishwashing machine or area.
- Critical - Hand sink missing in food preparation room or area. SALAD PREP STATION
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- No plan review submitted and renovations in progress.
- Critical - No tag on fresh shellfish.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE NOT WASHING HANDS BETWEEN HANDLING SOILED AND CLEAN DINNERWARE. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed food stored on floor.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or bernaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Food may not be served.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CORRECTIVE ACTION TAKEN
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 reach in coolers by cooks
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - No handwashing sign provided at a handsink used by food employees. Men's room
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floor. DRY STORAGE
- Critical - Observed food stored on floor. REAR(BOXES)
- Observed nonfood-grade containers used for food storage. Magazines used to cover lobsters.
- Observed personal care item stored with utensils
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Waste line missing at soda gun holster. WAIT STATION
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12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food (sauces cooling) not stored in a clean/dry location that is not exposed to splash/dust.
- Critical - Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. Prep area with potentially hazardous foods above 41F and below 135F.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Bare hand contact, solied wet wiping cloths, improper temperature holding observed.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed food (potatoes) stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Observed soil buildup inside ice bin.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (butter, heavy cream) cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation-soda container observed atop of food. Corrected On Site.
- Observed ice scoop with handle in contact with ice. 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. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair-bar area, server area.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength-bar area only.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours-observed soiled wet wiping cloths.
- Critical. Observed small flying insects in bar area.
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10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- 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.
- Critical. Cold holding equipment (3 door cooler across from range stove, 53F) incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation-different unit.
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food (lobster) thawed in standing water. Corrected On Site.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands/prior to glove wear.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed equipment (doors across from range stove) in poor repair.
- Observed insect control device installed over food preparation area.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Food-contact surfaces not cleaned after being contaminationed.
- Critical. Observed interior of microwave soiled.
- Critical. Observed soil buildup inside ice bin (top, mild).
- Observed residue build-up on nonfood-contact surface-soap dispenser/handwash sink.
- Critical. Hot water not provided/shut off at employee hand wash sink-bar area.
- Observed leaking pipe at plumbing fixture.
- Critical. Observed live flies in kitchen.
- Observed wall/equipment soiled with accumulated grease/dust.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Person in charge failed to insure proper cooling/monitoring temperature.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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5/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 04-01-1 Cold holding equipment (dessert cooler-52F) incapable of maintaining potentially hazardous food at proper temperatures. ALL PHF have been relocated until nonworking cooler is repaired or replaced. This violation must be corrected by : 10-24-09.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
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2/5/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food being cooled by nonapproved method. Food (PHF) placed inside cooler at a temperature of 180F during Routine Inspection.
- Critical. Cold holding equipment (dessert cooler-52F) incapable of maintaining potentially hazardous food at proper temperatures. ALL PHF have been relocated until nonworking cooler is repaired or replaced. This violation must be corrected by : 10-24-09.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food (unwashed lettuce) stored on floor. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Hand sink missing in food preparation room or area. This violation must be corrected by : 10-24-09.
- Critical. No handwashing sign provided at a handsink used by food employees-bathroom and prep areas.
- Observed floor area(s) covered with standing water.
- Critical. Observed sanitizing solution with chlorine exceeding the maximum concentration allowed.
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10/23/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/25/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/7/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/27/2009 | Routine - Food | Warning Issued |
| No report available. | 12/17/2008 | Complaint Full | Administrative complaint recommended |
| No report available. | 11/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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