- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of lobster and tenderloin on walk in freezer floor. **Corrected On-Site**
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of shrimp on walk in freezer floor. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cookline.
- 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. Cheese at cookline.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cookline.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at food prep sink.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Condensation or other drainage not disposed of according to law--water building up inside reach in cooler at end of cookline and leaking onto ground.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Critical - No Certified Food Manager for establishment.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation--observed 7 employees on duty during time of inspection.
- Observed cutting board at end of cookline grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans--two 3lb 6.75 oz cans of Cefalu Quartered Artichoke Hearts. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--butter at cookline 70F. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--buttermilk 49F in reach in cooler at end of cookline. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled--observed employee at cookline not changing gloves and washing hands between tasks. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled--observed employee not changing gloves after wiping side of pants and apron. Corrected On Site.
- Critical - Stop Sale issued due to dented cans. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
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9/13/2012 | Routine - Food | Warning Issued |
- Observed build-up of food debris, dust or dirt on fanguards in walk in cooler.
- Critical - Observed buildup of slimelike substance in the interior of ice machine.
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried--pots and pans at dishwash area.
- Critical - Observed buildup of graylike substance in the interior roof of ice machine.
- Critical - Observed interior plastic container with buildup of foodlike debris stacked on top of clean containers. Corrected On Site.
- Critical - Observed unlabeled spray bottle--cookline. Corrected On Site.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions--handwash sink in back food prep sink. 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 utensils stored in crevices between equipment--knife at cookline stored between reach in coolers. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink--bar.
- Critical - Hot water not provided/shut off at employee hand wash sink--bar.
- Critical - Hot water supply not maintained during peak periods--handwash sinks not reaching 100F.Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths--for blue star sanitizer at bar.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee in dishwash area not washing hands after touching soiled dishes and then clean.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods--raw ground beef stored over raw shrimp. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength--wet wiping cloth solution. Corrected On Site.
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1/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name--flour sugar bins.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing--bar. Corrected On Site.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Observed walk-in cooler curtains with slimy/mold-like build-up.
- Critical. Cold water not provided/shut off at employee handwash sink--food prep area.
- Critical. Hand wash sink lacking proper hand drying provisions--bar
- Critical. Handwashing cleanser lacking at handwashing lavatory--bar
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed slash-resistant gloves contacting ready-to-eat food. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine--bar.
- Critical. Observed buildup of slimelike substance on outer lip of ice machine.
- Critical. Observed buildup of slimelike substance inside soda gun holsters at bar.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored--tongs stored on oven door handles Corrected On Site.
- Critical. Cold water not provided/shut off at employee handwash sink--back handwash sink in food prep area.
- Critical. Handwash sink not accessible for employee use at all times--back handwash sink in food prep area blocked by plastic container. Corrected On Site.
- No copy of latest inspection report.
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location--spatulas at cookline stored between grease covered grill.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee at cookline not washing hands before putting on gloves.
- Critical. Observed buildup of slimelike substance inside soda gun holster at bar. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls--knives
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored--tongs stored on oven door handles.
- Critical. Hot water supply not maintained during peak periods--not reaching 100F Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing--handwash sink in dishwash area used to store trays.
- Critical. Hand wash sink lacking proper hand drying provisions--bar. Corrected On Site.
- Critical. Observed toxic item stored in food preparation area--spray bottle on top of cutting board at cookline. Corrected On Site.
- Critical. Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Repeat Violation. Corrected On Site.
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10/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/26/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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