- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floors not maintained smooth and durable. Kitchen
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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. 0 ppm, chlorine.
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Prep area at bar
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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10/29/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Attached equipment soiled with accumulated dust.light panels
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floors not maintained smooth and durable. Kitchen
- Basic - Food storage container/container lid cracked or broken. **Corrected On-Site**
- Basic - Food stored in undrained ice. Raw fish **Corrected On-Site**
- Basic - Ice bucket/shovel stored on floor between uses.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers. **Corrected On-Site**
- Basic - No copy of latest inspection report available. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Single-service articles not stored at least 6 inches above the floor.
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Utensils in poor condition. Wooden board **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Observed Cooked hard boiled eggs 59 f, raw beef 50 f, raw pork 46 f, at cold hold drawer unit.
- 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. 0 ppm, chlorine.
- 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. Establishment serves raw salmon for brunch.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.observed Cooked octopus 47 f, cooked fish mixture fixture 47 f at walk in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Prep area at bar
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Probe thermometer not readily accessible for use. **Corrected On-Site**
- 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. Observed Cooked octopus 47 f, cooked fish mixture fixture 47 f, as per operator , unit was working correctly approximately 11 am. Ambient thermometer is marking 48 f. Operator is calling tech to service units.
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10/28/2014 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment.knives **Corrected On-Site** **Repeat Violation**
- Basic - Cloth used as a food-contact surface.
- Basic - Floors not maintained smooth and durable.by cookne
- Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Codfish mixture 5 lbs stored inside the walk in cooler with an internal temperature of 48 f. Container labeled with yesterday's date 4/21/14.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Codfish mixture 5 lbs stored inside the walk in cooler with an internal temperature of 48 f. Container labeled with yesterday's date 4/21/14.
- High Priority - Dipperwell faucet bent downward eliminating required air gap. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink missing splash guardin warewashing area.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Only one original certificate provided from Safestaff by an employee, all the other were photocopies from responsible vendors.
- Intermediate - Slicer blade soiled with old food debris.
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1/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 Compartment sink.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- 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. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. DM, chlorine, 0 ppm. Manager called company for service.
- 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.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink missing splash guardin warewashing area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand sink **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Only one original certificate provided from Safestaff by an employee, all the other were photocopies from responsible vendors.
- Intermediate - Slicer blade soiled with old food debris.
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10/8/2013 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Manager lacking proof of food manager certification.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 25-04-1 Observed single-service items stored on floor. Corrected On Site.
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11/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed single-service items stored on floor. Corrected On Site.
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9/14/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/5/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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4/29/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Corrected On Site.
- Critical - Observed employee eating while preparing food.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Wet mop not hung to dry. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/27/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Violation: 08A-28-1 Observed food stored on floor. Corrected On Site.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
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11/15/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No oyster warning sign with required language provided.
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed food stored on floor. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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8/17/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. SNAPPER USED IN CEVICHE.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. FEW ITEMS IN WIC Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Salad dressing in walk in cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.
- Critical. Observed cloth used as a food-contact surface.
- Observed nonfood-contact equipment in poor repair - ice machine missing a panel.
- Critical. Observed soiled reach-in cooler gaskets - bar and kitchen.
- Critical. Observed interior of oven stained.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice cream freezer..
- Critical. Covered waste receptacle not provided in women's bathroom and unisex employee's restroom.
- Critical. No handwashing sign provided at a handsink used by food employees by kitchen handsink.
- Critical. Hand wash sink lacking proper hand drying provisions - at cookline and bar upstairs.
- Critical. Handwashing cleanser lacking at handwashing lavatory - at cookline and bar upstairs.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed attached equipment soiled with accumulated grease.
- Carbon dioxide/helium tanks not adequately secured.
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12/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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