- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Tile missing from the wall area around near the dish machine area.
- Basic - Floors not constructed to be easily cleanable. Observed floor with exposed wood in walk-in cooler that is not sealed therefore not easily cleanable.
- Basic - Hood soiled with accumulated dust. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Observed unsealed concrete floors in the kitchen area near the stove and near the dish machine. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. Observed cutting board soiled with dark mold-like substance. Corrective action taken, cooked started to soak cutting boards in bleach solution.
- Intermediate - No soap provided at handwash sink. In kitchen. **Corrected On-Site**
- Intermediate - Soda gun soiled. At bar. **Corrected On-Site**
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Observed fan cover and ceiling in WIC with an accumulation of dust.
- Basic - Floor tiles missing. Observed missing floor tiles in the kitchen area leaving concrete exposed.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed pitas stored in thank you bag in the RIC. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Observed gasket in RIC torn, across from stove.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Observed WIC gasket soiled with mold-like substance.
- 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. Observed DM 0 ppm chlorine, operator called company to repair it.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Warning**
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4/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed pizza crust and rolls stored in thank you bags in RIC. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Across from cookline, gaskets torn in RIC. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. At server station. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Repeat Violation** **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. In kitchen. **Warning**
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2/10/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bags of onions on floor in walkin cooler. **Corrected On-Site**
- Basic - Equipment in poor repair. Reaching freezers near mixer are rusty and lids in very poor condition, gaskets are torn, operator states that new freezers are ordered.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp thawing in standing water. **Corrected On-Site**
- High Priority - Operator unable to provide documentation for source of fish. See stop sale. No documentation for what the operator calls "grouper". No box or invoice available on site. Operator changing wording on menu from grouper to fish until he gets more grouper in, since he cannot produce invoice or box of product.
- High Priority - Raw animal food stored over cooked food. Raw fish over cooked food in walkin cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Over night homemade sauce at 47°F, in deep container in walkin cooler. Corrected on site , voluntarily discarded
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7/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/10/2013 | Complaint Full | Admin. Complaint Callback Complied |
- No Violations Were Observed
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2/28/2013 | Complaint Full | Emergency Order Callback Complied |
- No Violations Were Observed
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2/27/2013 | Complaint Full | Call Back - Complied |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken wings cooling for two days at 49?f in walk in cooler.
- Basic - High Priority - Dead roaches on premises. One observed on cookline floor at fryer
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cookline
- 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. Observed employee slicing lemons with bare hands near side prep area handsink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad at 45?f and soup at 46?f in walk in cooler.
- High Priority - Roach activity present as evidenced by live roaches found. Observed one on floor in front of large fixed mixer on prepline behind cookline, observed one on floor in front of handsink on prep line behind cookline, observed two on wall behind glass-doored reach in cooler at kitchen entrance, observed one on floor in side prep room next to glass doored double door reach in cooler, observed one in side prep room on wall next to reach in freezer, observed one on floor at cookline in front of main reach in cooler, observed one on wall behind storage racks full of clean plates across from ice machine, observed two on wall behind dish machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed chicken wings stored in large, plastic food tub more than 18 inches deep.
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2/27/2013 | Complaint Full | Emergency order recommended |
- Hand wash sink lacking proper hand drying provisions. handsink behind cookline
- Handwashing cleanser lacking at handwashing lavatory. handsink behind cookline. On callback observed same exact violation.
- Lights missing the proper shield, sleeve coatings or covers. on 8 florescent bulbs on cookline above cooking area and preparation area. On callback observed same exact violation.
- Manager lacking proof of Food Manager Certification and no one certifed at this location. Only CFM expired
- Manager lacking proof of Food Manager Certification. Only CFM expired.
- No Certified Food Manager for establishment. Only CFM expired. On callback observed employee signed up to take exam. Allow 30 day extension to procure certificate.
- No list of certified food service managers available at the establishment.
- Observed expired Food Manager Certification. Theodora Rozes
- Observed smoking in an enclosed indoor workplace. Observed customer in establishment smoking at dining room bar. Several ashtrays provided for customer use. On callback observed same exact violation.
- Owner has not developed and implemented a policy regarding smoking prohibitions. On callback observed same exact violation.
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1/2/2013 | Complaint Full | Call Back - Extension given, pending |
- Critical - Hand wash sink lacking proper hand drying provisions. handsink behind cookline
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsink behind cookline
- Lights missing the proper shield, sleeve coatings or covers. on 8 florescent bulbs on cookline above cooking area and preparation area
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. Only CFM expired
- Critical - Manager lacking proof of Food Manager Certification. Only CFM expired.
- Critical - No Certified Food Manager for establishment. Only CFM expired.
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed expired Food Manager Certification. Theodora Rozes
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. at 3 compartment sink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic dressing cups being used to dispense chicken salad and black olives at cookline.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw beef stored over whole potatos in walk-in cooler.
- Observed smoking in an enclosed indoor workplace. Observed customer in establishment smoking at dining room bar. Several ashtrays provided for customer use.
- Owner has not developed and implemented a policy regarding smoking prohibitions.
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11/2/2012 | Complaint Full | Call Back - Extension given, pending |
- Critical - Hand wash sink lacking proper hand drying provisions. handsink behind cookline
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsink behind cookline
- Lights missing the proper shield, sleeve coatings or covers. on 8 florescent bulbs on cookline above cooking area and preparation area
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. Only CFM expired
- Critical - Manager lacking proof of Food Manager Certification. Only CFM expired.
- Critical - No Certified Food Manager for establishment. Only CFM expired.
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cookline employee handle bun with bare hand. item was not heat-treated after bare-hand contact occurred.
- Critical - Observed expired Food Manager Certification. Theodora Rozes
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. at 3 compartment sink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic dressing cups being used to dispense chicken salad and black olives at cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed par-cooked bacon at 51 degrees and raw beef at 50 degrees in cookline reach-in cooler top.
- Critical - Observed potentially hazardous food thawed at room temperature. raw fish at speed rack sitting in side preparation area
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw beef stored over whole potatos in walk-in cooler.
- Critical - Observed roach activity as evidenced by live roaches found 1 live at cookline under convection oven. 1 live at cookline under prep table with microwave. 2 live at side preparation area next to chest freezer and under large, floor-fixed mixer. 3 live at side service station- 1 of which is next to stand-up freezer and 2 are under prep table with soup warmer. 1 live on wall behind storage rack of clean food tubs and pitchers across from ice machine. This violation must be corrected by : 11/2/12.
- Observed smoking in an enclosed indoor workplace. Observed customer in establishment smoking at dining room bar. Several ashtrays provided for customer use.
- Owner has not developed and implemented a policy regarding smoking prohibitions.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed au jus at 108 on cookline makeshift steam table.
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11/1/2012 | Complaint Full | Warning Issued |
- 52-01-1 On stip callback operator has two boxes of Grouper in reach-in freezer. Operator has raw fish out of box that he states is Cod but he does not have access to invoice and original box is discarded.
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6/26/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - OBSERVED BULK WHITE POWDERS W/ NO LABELS UNDER MICROWAVES
- Critical - OBSERVED COD ON MENU. OPERATOR CANNOT PROVIDE INVOICE FOR COD OR A MANUFACTURER'S BOX OF FISH LABELED COD. A/C REQUESTED
- Critical - OBSERVED OPEN DRINK ON SLICER
- Critical - OBSERVED RAW BEEF STORED OVER MUSHROOMS IN WALK-IN COOLER
- Critical - OBSERVED RAW CHICKEN @ 76 DEGREES F IN 3-COMPARTMENT SINK and CHEESE @ 49 DEGREES F IN COOKLINE RIC TOP
- Critical - OBSERVED SOUP COOLING SINCE 2 AM ACCORIDNG TO OPERATOR @ 67 DEGREES F. SOUP IS @ 67 DEGREES F AFTER 10 HRS OF COOLING.
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6/26/2012 | Complaint Full | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed cooked chicken at 46 degrees and another cooked chicken at 48 degrees in walk-in cooler after cooling since yesterday account to operator. observed chili at 47 degrees in walk-in cooler after cooling for two days according to operator.
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed employee rinse knife in 3 compartment sink after using it to cut raw beef but did not wash or sanitize item before returning it to use at cookline.
- Critical - Hand wash sink lacking proper hand drying provisions. only kitchen handsink
- Critical - Handwashing cleanser lacking at handwashing lavatory. only kitchen handsink Corrected On Site.
- Critical - Identity of food or food product misrepresented. observed 55 lbs of Swai in reach-in freezer. Only fish items on menu are for Grouper and Cod. No other 'fish' items on menu that do not specify species. No specials on board for today for 'fish'. Operator unable to provide invoices for any Grouper.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Observed no food manager on duty with four employees engaged in food preparation. Observed two cooks, one bartender, and one server. This violation must be corrected by : 6/11/12.
- Critical - No handwashing sign provided at a handsink used by food employees. only kitchen handsink
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle bread rolls with bare hands. bread was not heat treated at all after being handled with bare hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee grab new gloves without washing hands first.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee handle raw beef then directly handle clean plates, lettuce, and tomatos without removing gloves and washing hands inbetween tasks.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use same spatula to handle raw beef, undercooked beef, and to plate up fully cooked beef.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic dressing cup used to dispense feta cheese in cookline reach-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw beef at 55 degrees and sliced cheese at 51 degrees in cookline reach-in cooler top.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw bacon stored over whole onions and raw chicken stored above soup in walk-in cooler
- Critical - Observed toxic item stored by utensils. observed canister of Ajax powdered bleach and a plastic jug of degreaser on shelves above and next to clean plates by dishmachine.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. observed clam chowder on steam table in side room next to cookline at 107 degrees after reheating for 3 hrs according to operator.
- Critical - Working containers of food removed from original container not identified by common name. two bulk white powder containers under microwaves on cookline
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4/10/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. observed black and pink slimy buildup on interior of ice machine that is removable with alcohol swab.
- Critical - Observed food stored in ice used for drinks. observed two cans of red bull stored in ice used for drinks at bar.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic dressing cup used to dispense grated parmasean cheese at cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw beef at 63 and sliced cheese at 61 in cookline reach-in cooler top. Corrected On Site. keep lid closed
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored in same tub with raw pork in walk-in cooler
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handling lettuce and tomatoes with bare hands. Corrected On Site.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed same tongs used to handle raw chicken and onions and pickles at cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lunchmeat observed at 50 degrees in open reach-in cooler top. Corrected On Site. closed lid
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed soup at 108 degrees in steam table. beans observed on cookline stove at 108 degrees with no heat applied. Corrected On Site.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw beef found at 57 in cookline reach-in cooler top. milk found at 48 degrees in glass-doored reach-in cooler near back kitchen entrance.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass-doored reach-in cooler closest to back kitchen entrance found at ambient of 48 degrees. cookline reach-in cooler ambient temperature found at 47 degrees. This violation must be corrected by : 8/24/10.
- Critical. Observed raw animal food stored over ready-to-eat food. raw calamari over cooked chicken in glass-doored reach-in cooler. raw fish stored over liquor bottles in walk-in cooler. raw bacon over potatoes in walk-in cooler.
- Critical. Observed raw animal food stored over cooked food. raw beef stored over cooked and prepped hard-boiled eggs in walk-in cooler
- Critical. Observed food stored on floor. raw shell eggs, raw chicken, tub of lettuce on floor in walk-in cooler
- 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. in raw calamari bin in glass-doored reach-in cooler. in parmasean cheese bin at cookline.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 sink
- Critical. Observed employee wash hands with no soap.
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8/20/2010 | Routine - Food | Warning Issued |
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. operator states soups on hot-holding table made from scratch and reheated from yesterday. currently 120 deg.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw pork in same bin with raw beef in WIC Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw pig's feet over sauces in WIC Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw calamari over cooked chicken in cookline RIC with glass doors. raw mussels stored above cooked fish in WIC. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw beef burgers stored in same bin with cooked bacon in cookline RIC top Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands directly before handling each new pair of gloves
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. excessive dust accumulated on fan above clean side of dishmachine
- Owner has not developed and implemented a policy regarding smoking prohibitions. Repeat Violation.
- Observed smoking in an enclosed indoor workplace. customers smoking in dining room at table Repeat Violation.
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 sink
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelet
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. at kitchen handsink
- Owner has not developed and implemented a policy regarding smoking prohibitions.
- Observed smoking in an enclosed indoor workplace. customers at bar in dining room
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8/28/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/30/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 3/11/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 12/30/2008 | Routine - Food | Warning Issued |
| No report available. | 9/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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