- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over prep line.
- Basic - Employee eating in a food preparation or other restricted area. Dish washing area. Plate on clean side drain board.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Chicken, pudding, potatoes in kitchen. Oil on floor in outdoor shed.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Crispy noodles.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - No waste receptacle installed at handwash sink provided with disposable towels.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Crawfish shrimp.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets. Cook line.
- Basic - Storage of tools on shelf above or with food. Industrial mixing tool (not food grade) on top of soda boxes on soda rack.
- Basic - Stored food not covered in walk-in freezer. Shrimp.
- Basic - Utensils in poor condition. Knife handle broke off. Blade resting on shelf in dry storage.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Wiping cloth sanitizing solution stored on the floor. Back prep kitchen.
- 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.
- High Priority - Displayed food not properly protected from contamination. Two large containers of ice cream below rim. Customer has to dip hand below rim line to self serve.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Flour bin.
- High Priority - Raw animal food stored over ready-to-eat food. Beef and scallops over lettuce, shrimp and oysters over washed produce, raw frog legs over won tons, flat of eggs which contained broken eggs over raw vegetables in cook line reach-in cooler.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Scallops and beef in same pan.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over scallops, chicken over scallops.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Behind equipment on cook line.
- High Priority - Toxic substance/chemical stored by or with food. Pain medication on reach-in cooler on cook line.
- Intermediate - Buildup of soiled material on racks in the walk-in cooler.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Frog legs.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cloth and gray bin in dish washing area sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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.
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10/31/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
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09/22/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - Ice buildup in walk-in freezer.
- Basic - Non-stick coating peeling/chipping off of pans/utensils. Large silver bowl, and rice cooker.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Dry storage.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris. Throughout.
- 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. 0ppm.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Chopped green onions, salad condiments, ice cream.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish. **Repeat Violation**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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6/18/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Sugar. **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - Ice buildup in walk-in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi coolers.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Non-stick coating peeling/chipping off of pans/utensils. Large silver bowl, and rice cooker.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Beef not fully submerged. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk/reach-in cooler. Multiple items. **Repeat Violation**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Dry storage.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris. Throughout.
- 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. 0ppm.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Pesticide-emitting strip present in food prep area. Fly strips hanging in kitchen in food prep areas. Both strips hanging from sprinkler heads.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Squid salad 48°, crab salad 46°chopped lettuce 55°, cut melon 41°, cut melon 48°, garlic in oil 75°, noodles 55°, butter 55°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Egg tart 122°, chicken 109°, honey chicken 124°, baby clam 123°, cooked veggies 114°, white rice 95°, cooked green beans 113°. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over carrots, chicken over onions and peppers. **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Chopped green onions, salad condiments, ice cream.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sani cloths in front cook line sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee wrung out sani cloth in front sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish. **Repeat Violation**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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6/17/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Cook line and servers station. **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. Crab salad in walk in cooler. **Warning**
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1/14/2014 | Complaint Full | Call Back - Complied |
- 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. Cook line. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen. **Warning**
- Basic - Food stored on floor. Multiple buckets with various food items in walk in cooler. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Crunch noodles and crab salad. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Mussels left on prep counter at end of cooks line. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon 45°, cooked chicken 44°, pea salad 47°, pasta salad 47°, octopus salad 50°, cole slaw 50°, cornstarch 76°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sweet and sour chicken 117°, white rice 104°, fried chicken 115°, clams 115° **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Both walk in coolers. Raw salmon over cooked vegetables, and raw chicken over cooked beef. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Both walk in coolers. Chicken over beef, and pork over shrimp. **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Cook line and servers station. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Dish washing area. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line or back prep counter. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **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. Crab salad in walk in cooler. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Hanging behind cook line. **Warning**
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1/13/2014 | Complaint Full | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage area
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink
- Basic - Food stored in holding unit not covered. Various food in. Reach in cooler across from fryers
- Basic - No copy of latest inspection report available.
- Basic - Raw animal food stored above unwashed produce. Raw chicken over vegetables in walk in cooler
- Basic - Reach-in cooler gasket torn/in disrepair. Across from fryers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Dishmachine area
- Basic - Wiping cloth sanitizing solution stored on the floor. Dishmachine area
- Basic - Working containers of food removed from original container not identified by common name. Sugar in dry storage area
- 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. Employee cutting pineapple **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 48F, buffet **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Mgr arrived before inspection was complete **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. Cooked shrimp in walk in cooler
- Intermediate - Required employee training expired for some 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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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Dish wash area **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler
- Basic - Stored food not covered in walk-in cooler. Observed numerous items in walk in coolers not covered ie. hot dogs, plant foods, chicken etc.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in freezer inside and walk in freezer outside both floors heavily soiled.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed butter at 73? and sushi at 54?. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over vegetables in walk in cooler and reach in cooler. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the walk in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Manager could not locate paperwork for time as a public health control. New paperwork given.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Throughout walk in and reach in coolers.
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5/8/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets of sauce
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls above three compartment sink
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Corn starch bin, dry storage area
- High Priority - Displayed food not properly protected from contamination. Sauces on prep table near three compartment sink **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in cooler across from fryers
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2/20/2013 | Complaint Full | Inspection Completed - No Further Action |
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