- Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Continental reach in freezer next to back door, Meat, seafood and vegetables at 33-34f **Warning**
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5/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Continental reach in freezer next to back door, Meat, seafood and vegetables at 33-34f **Warning**
- Basic - Soiled reach-in cooler gaskets. Throughout premises **Warning**
- 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. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussels tags. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 8 out of 34 certificates **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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3/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom and women's restroom **Warning**
- 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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Waitress eating French fries at the server line **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cookline. **Corrected On-Site** **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. Interior of Non working reach in cooler used as drystorage at the front counter prep area. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On top of the oven at the front counter prep area **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom and customer restrooms. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Continental reach in freezer next to back door, Meat, seafood and vegetables at 33-34°f **Warning**
- Basic - Soiled reach-in cooler gaskets. Throughout premises **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter prep area **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour, corn meal, **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Blue cheese, cut lettuce and sauces at 49°f on a beverage air small open top reach in cooler at the front counter prep area. Tuna, salmon, mussels and pasta in the vertical reach in cooler at the cookline at 50°f. Operator instructed to ice down the food **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Bitter at room temperature on the front prep area **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Prep area at 73°f in a condiment tray. Discarded. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- 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. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chickpeas, cut lettuce, cut tomato, boiled eggs, cheese, corn and peppers on the front counter prep area. Operator instructed to ice down the food. Cut tomato, endives and bean sprouts in a front counter open top reach in cooler in double pans at greater than 410f operator instructed to ice down the food Milk at 49°f in an ice bath at the coffee station. Butter, cut tomatoes, spinach and cheese at greater than 41°f in ice baths at the cookline. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauce at 110°f on top of the oven at the front counter prep area. Roasted garlic on the front prep area at 123°f Sweet potatoes at 123°f on a :double container at the prep area Vegetable broth at 94°f at the cookline **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Condiment tray at the prep area. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussels tags. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 8 out of 34 certificates **Warning**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Corned beef, rice, beets, crab cakes, pasta and sauces in the walk in cooler. **Repeat Violation** **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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3/24/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Ice bin plastic chipped inside.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At cookline.
- Basic - Panko and flour scoop stored with handle in contact with panko and flour. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. At cookline
- Basic - Stored food not covered in walk-in cooler. Sauce. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Dessert chef cutting strawberries. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp at 50°F at cookline added ice to lower temperature to 41°F. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw shell eggs over sauces. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. At wait station. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces and crab cakes in walk in cooler.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish wash at hand wash sink. **Repeat Violation** **Warning**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer in dish wash machine and or temperature of dish wash machine(gauge broken) **Warning**
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2/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen/cookline. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair. Door hinge broken out at small reach in cooler at raw bar, unable to properly close. **Warning**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Cookline top shelf. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In tall true brand reach in cooler on cookline: raw seafoods / fish, mussels 52-55?f. All items were placed in this unit from walk in cooler at 8 am and must be cooked immediately or discarded by 12/noon. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheeses at 54?f, cooked rice at 55?f, cooked potatoes at 56?f, cooked pasta at 54?f, dairy at 54?f all in walk in cooler in front room. Back room of walk in cooler at 40?f. Stop sale issued. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Goat cheese at 57 ?f and homemade buttermilk ranch dressing at 56?f in reach in cooler at raw bar. Cooling unit not properly working. Stop sale issued. . **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale notice. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At tall true reach in cooler on cookline. Broken thermometer. **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. Tall true brand reach in cooler on cookline at 55?f ambient air temperature, and blowing air at 55?f. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish wash at hand wash sink. **Repeat Violation** **Warning**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer in dish wash machine and or temperature of dish wash machine(gauge broken) **Warning**
- 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. Small reach in cooler at raw bar at 56?f. **Warning**
- Intermediate - Walk-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. Front room of walk in cooler at 54 ?f ambient air temperature and blowing at 54?f at fans. **Warning**
- Marked exit/path to marked exit blocked. For reporting purposes only. Emergency exit by bar blocked by a stack of empty cardboard boxes. **Corrected On-Site** **Warning**
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2/22/2013 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. Corrected On Site. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. dishwash area handwash sink. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. employee bathroom (by kitchen ) handwash sink AND in kitchen handwash sink. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. server station handwash sink. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. baking dishes/pans in frontline prep area handwash sink. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. containers stacked high in dishwash area handwash sink. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. dishwash area handwash sink.
- Critical - Hot water not provided/shut off at employee hand wash sink. server station handwash sink.
- Lights missing the proper shield, sleeve coatings or covers. cookline.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. several on cookline and frontline prep station. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. walk-in cooler fanguards and ceiling. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen.
- Critical - Observed employee dry hands on cloth towel after washing. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. frontline prep sink. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. tall cookline cooler and frontline prep station coolers. Repeat Violation.
- Observed grease and residue build-up on nonfood-contact surface. interior of oven on cookline.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.
- Observed standing water in cookline reach-in cooler.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor with gaps when door is closed.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. cookline reach-in cooler.
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times. knifes and utensils in kitchen handwash sink. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. rear food storage room. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. walk-in cooler fanguards. Repeat Violation.
- Observed build-up of food debris, grease, dust or dirt on nonfood-contact surface. shelves.
- Observed gaskets with slimy/mold-like build-up. cookline.
- Observed hole in ceiling. rear storage room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeseballs in cookline fliptop cooler at 50 degrees fahrenheit . container stacked to high and unable to cool foods in top of container. Corrected On Site.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/23/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Ceiling tiles missing. several by walk-in cooler.
- Lights missing the proper shield, sleeve coatings or covers. in dry storage room by walk-in coolers.
- Observed attached equipment soiled with accumulated dust. fan guards in walk-in coolers.
- Observed build-up of food debris, grease or dirt on nonfood-contact surface. shelfs.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Observed employee with no hair restraint.
- Observed nonfood-contact equipment in poor repair. closing mechanism on reach-in cooler on cookline . unable to fully close cooler.
- Observed wall in disrepair. wall tiles missing in dishwash area.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. corn flour container . Corrected On Site.
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
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5/20/2011 | Routine - Food | Call Back - Complied |
- Clean wiping cloth not properly stored.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. All reach icooler by cook line This violation must be corrected by : 05/20/11.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. All reach in cooler by cook line-
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 07/19/11.
- Critical - No conspicuously located thermometer in holding unit.
- Observed a nonfood-grade basting brush used in food.
- 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 stored on floor. Bags Of carrots-
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Seafood - Crake cake,mussles,heavy cream,clams,lobter sad- Stop sale issued
- Critical - Observed roach activity as evidenced by live roaches found Ten live small roaches- by dishwasher- This violation must be corrected by : 05/20/11.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard on buffet
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/19/2011 | Routine - Food | Warning Issued |
- Clean wiping cloth not properly stored. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- 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.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food stored on floor. Walk in cooler Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sauce at 50 F. by cook line Corrective action- on ice bath
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.- Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.ice, pasta vegetables and sauces in walk in cooler Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Carots in dry storage
- Critical. Observed uncovered food in holding unit/dry storage area. Potatoes in walk in cooler
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed accumulation of debris in three-compartment sink.
- Clean wiping cloth not properly stored.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed soiled reach-in cooler gaskets. By bread area
- Observed clean equipment stored on floor. By bread area
- Observed unnecessary items on the premise. Back dry storage
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12/21/2010 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. Straws
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. Dishwashing area
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11/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. All cheese in walk icooler
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Broth,sauces and flan
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Cacao
- Critical. Observed raw animal food stored over ready-to-eat food. Raw beef over broth in walk in cooler
- Critical. Observed food stored on floor. Carots and onions in dry storage room
- Critical. Observed uncovered food in holding unit/dry storage area.Walk in cooler
- Observed ice scoop with handle in contact with ice. Iserver line area
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler ( milk storage )
- Clean wiping cloth not properly stored.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
- Critical. Observed soil buildup inside ice bin. In bar area
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Oven
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Storage container by server line area
- Observed single-service articles stored without protection from contamination. Straws
- Critical. Hot water not provided/shut off at employee hand wash sink. Dishwashing area
- Waste line missing at soda gun holster. In bar area
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions. By server line
- Observed open dumpster lid.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 11/28/10.
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9/28/2010 | Routine - Food | Warning Issued |
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed uncovered food in holding unit/dry storage area. Ice cream
- Critical. Observed cloth used as a food-contact surface.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Corrected On Site. Repeat Violation.
- Observed equipment in poor repair. Reach in freezer / Ice cream freezer
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler by cook line Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- No mop sink or curbed cleaning facility provided.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.\Walk icooler shelves
- Observed clean utensils/equipment stored in dirty drawers.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site
- Observed food debris accumulated on linnen closet floor.
- Critical. Observed unlabeled spray bottle. Repeat Violation.
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6/3/2010 | 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.In walk in cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Mashed potatoes in bain marie
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Calamari and spinash in reach in cooler by cook line
- Critical. Observed uncovered food in cold holding unit. Salmon,sauces and ready to eat in walk in cooler
- Critical. Observed uncovered food in holding unit/dry storage area. Cheese in reach in cooler stored directly on shelve without protection
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Critical. Observed employee eating while preparing food. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. By server line
- Clean wiping cloth not properly stored. In reach in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. In walk in cooler
- Observed residue build-up on nonfood-contact surface. Shelves in walk in cooler.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. By hand washi sink
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed unlabeled spray bottle.
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sauces and chicken by cook ne Corrected On Site.Food kept under temperature control(ice bin)
- Critical. Observed food stored on floor. Bucket of peeled potatoes in walk in cooler Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.By cook line
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Observed roach activity as evidenced by one live roache found in office by kitchen This violation must be corrected by : 09/03/09.
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9/2/2009 | Routine - Food | Warning Issued |
| No report available. | 5/12/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/11/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/1/2009 | Routine - Food | Warning Issued |
| No report available. | 7/7/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Blue Moon Fish Co, 4405 W Tradewinds Ave, Lauderdale-By-The-Se, FL »