- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient thermometer in reach in cooler across from cook line all TCS food above 41°, inspector thermometer reading 50°ambient, establishment thermometer in back of cooler by fan reading 42°. Employee moved thermometer. **Corrected On-Site** **Warning**
- Basic - Ceiling in disrepair. Large hole with exposed insulation at entrance to back kitchen from server area **Warning**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Tongs, spoon stored to the side of hand wash sink in dish washing area, employee removed. **Corrected On-Site** **Warning**
- Basic - Cloth used as a food-contact surface. Cloth lining container of banana chips in small container under prep table across from cooler **Warning**
- Basic - Food stored in dry storage area not covered. Containers of sugar, flour in back dry storage area uncovered, employee covered containers with lids. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. Excessive trash on floor in walk in freezer, multiple pieces. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of white powder on shelf above prep cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whipped butter and margarine mixed 68-69° on self in server area, was softening overnight, recommended Time as a Public Health Control to soften butter. Crab dip 45-46°, stuffed shrimp 45°, clarified butter 50°, cooked onions 47°, roasted vegetables 47°, orzo salad 47°, spinach dip 47°, shallot butter 47°, corrective action, employee discarded clarified butter and moved items to walk in cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw tuna stored on shelf above chocolate dessert, employee corrected storage. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Whipped butter and margarine mixed 68-69° sitting out overnight according to employee. Clarified butter 50° in reach in cooler across from cook line. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags are not kept in order, shoved in folder. **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. Reach in cooler across from cook line ambient 50°, all TCS food above 41° **Warning**
- Intermediate - Cooler shelves soiled with food debris. Reach in cooler side of cook line by oven in frontline shelves are heavily soiled with debris, walk in cooler shelves back left side of cooler have mold like debris **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Shrimp, food debris in hand sink in dish washing area, hand sink in bar has dump sink metal basket stored inside, employee removed food debris and metal basket **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in server area **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training all expired, certificates must be originals **Warning**
- Intermediate - Soda gun soiled. Soda gun right side of bar heavily soiled. **Warning**
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11/12/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/2/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Make table in cook line.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above prep table, prep area.
- Basic - Floor area(s) covered with standing water. Cook line.
- Basic - Old food stuck to clean dishware/utensils. Several in clean dishes racks.
- Basic - Shells of oysters/clams/mussels/crabs shucked onsite used to serve food more than once. Observed a container with oyster shells in water, i. Reach in cooler cook line. Sous chef explained they buy shucked oyster in buckets and also buys oyster shells, fried the oyster and set them on these shells as serving containers.
- Basic - Water leaking from faucet/faucet handle. Hand wash sink in prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter 50°, egg wash 48°, cabbage marinate 48° bottom of make table in cook line. Ambient temperature 48° all the items were voluntarily discarded by sous chef. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Test strip no turning black.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Around top section of make tables.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cut melon, baby corn, orzo salad. Uncovered. **Corrected On-Site**
- 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. Reach in cooler of make table ambient temperature 48°. Top of make table has good temperature is frozen all around.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage shelf **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Lobster roll **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 75° cooked onions, clarified butter, explained time as public health control, corrective action: wrote time
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak over bread in drawer cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 26° **Corrected On-Site** **Repeat Violation**
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. Employee restroom **Repeat Violation**
- Critical - Food thermometer not accurate within /- 2 degrees Fahrenheit. 24? reading in ice water
- Critical - Handwash sink not accessible for employee use at all times. Pans on the way, by dish machine
- Critical - Observed food with mold-like growth. Lemon, discarded **Corrected On-Site**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Lemon cutter **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than handwashing. Dumping ice by dish machine and bar
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cheese cake and creme brulee made yesterday morning **Corrected On-Site**
- Critical - Observed soil buildup inside ice bin. Interior corner
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Cream mix made on 12-12-12, discarded by mgr **Corrected On-Site**
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12/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. plates not inverted on top shelf at cook line
- Critical - Covered waste receptacle not provided in women's bathroom. employee restroom
- Observed cutting board grooved/pitted and no longer cleanable. a couple
- Critical - Observed employee use food thermometer to take food temperatures without first sanitizing the thermometer.
- Observed equipment in poor repair. cracked container
- Observed floor and wall junctures not coved. prep room
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F water, scoops in Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. prep reach in cooler, interior top
- Observed old food stuck to clean dishware/utensils. one plate Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. by 3 comp sink Corrected On Site.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 18-05-1 Observed old food stuck to clean dishware/utensils. 2 pans on shelf. Corrected On Site. Removed from shelf.
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7/19/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. 2, outside by ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Shelf cookline /storage area
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. Cookline.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Bar. 0ppm. Set up manual sanitation until dishmachine is repaired.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Dishmachine at bar not properly working. Repeat Violation.
- Critical - Food not properly protected from contamination. Raw calamari container stacked directly over raw cut calamari. Reach in cooler. Corrected On Site. Handwash sink by prep table. Needs splash guard.
- Critical - Fruits/vegetables not washed prior to preparation. Mushrooms prep area. Corrected On Site. Washed all.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. 2, cookline.
- Critical - No handwashing sign provided at a handsink used by food employees. Handwash sink in prep area. Dry storage Repeat Violation.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon box states is farm raised. Must obtain letter to verify information that is pellet fed and raised in nets.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting oranges with no gloves on, touching ear and back to handling cut oranges. Corrected On Site. Explained right procedure. She washed hands, put on gloves.
- Critical - Observed buildup of slime on soda dispensing nozzles. Soda hose.Bar.
- Critical - Observed dented/rusted cans. Artichoke can. Corrected On Site. Segrageted.
- Critical - Observed employee improperly washing hands. dipped hands in soapy water and sanitizer bucket; explained to him Corrected On Site. washed them at hand sink
- Observed employee with no hair restraint. Employee at bar.
- Critical - Observed encrusted, soiled material on slicer. Also, interior of microwave, cookline and back splash of mixer. Back kitchen. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. reach in cooler uunder tea urns.
- Observed old food stuck to clean dishware/utensils. 2 pans on shelf. Corrected On Site. Removed from shelf.
- Observed single-service items stored on floor. Storage outside.
- Observed soda gun holster with accumulated slime/debris. Bar.
- Critical - Vacuum breaker mising at hose bibb. Outside
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Corrected On Site. 300ppm
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5/17/2012 | Routine - Food | Warning Issued |
- Critical - Equipment food-contact surfaces and utensils not sanitized. dishmachine not properly working
- Critical - Hand wash sink lacking proper hand drying provisions. bar Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. by dishmachine Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. kitchen
- Critical - No conspicuously located thermometer in holding unit. front counter Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. bar Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. bar handsink Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk opened 2 days ago Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. oil Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. reading 20F in ice water
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Use manual sanitation until dishmachine is fixed
- Critical - Working containers of food removed from original container not identified by common name. spices Corrected On Site.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. ware wash area
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop holder Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. in reach-in Repeat Violation.
- Observed equipment in poor repair. reach-in pooling water
- Observed food debris accumulated on kitchen floor. under shelving Repeat Violation.
- Critical - Observed food stored on floor. choc sauce Corrected On Site.
- Observed in-use utensil stored in sanitizer Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 67 degrees F Corrected On Site. portioned in the mornings and sits out all day. Time in lieu of temp is recommended. Go to myfloridalicense.com for form.
- Critical. Observed cloth used as a food-contact surface. under cutting board
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ice Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed food debris accumulated on kitchen floor. beer room
- Observed wall in disrepair. beer room
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1/14/2011 | 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. milk in reach-in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk in reachin, discarded Corrected On Site.
- Critical. Observed food stored on floor. in walk-in freezer and salt pellets Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. prep unit Repeat Violation.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Needs chlorine, has ecolab Peracetic Acid test strips, they sold them as chlorine mgr said
- Observed old labels stuck to food containers after cleaning. pans on shelf
- Observed old food stuck to clean dishware/utensils. plate Corrected On Site.
- Critical. Observed soiled reach-in cooler shelves. upright reachin by cook line
- Critical. Observed buildup of soiled material on mixer head. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with dust and/or soil deposits. vents in milk cooler
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoons and tongs at server area
- Critical. Observed handwash sink used for purposes other than handwashing. straine/tray on it at bar Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. at bar
- Critical. Observed unlabeled spray bottle. by mop sink Corrected On Site.
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3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. melon in buffet line, iced down; sour cream and cheese on prep, discarded; shrimp in reach-in wrote time Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front reach-in, don't use to store potentially hazardous food until is fixed
- Critical. Observed food stored in undrained ice. ginger and green onion, prep area
- 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. on flour Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water 95 Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. prep area Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed floor and wall junctures not coved. storage room Repeat Violation.
- Observed attached equipment soiled with accumulated dust. fan at prep area
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9/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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