- Basic - Ceiling tile missing. Overback cookline **Warning**
- Basic - Cloth used as a food-contact surface. Wiping cloth on mussels in walk in cooler. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Over oven, back cookline **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. Handle of scoop in flour, sugar **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Under all cutting boards on cook line. **Repeat Violation** **Warning**
- Basic - No copy of latest inspection report available. No inspection report for last inspection on 5/15/2014 **Warning**
- Basic - Opened employee beverage and food in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
- Basic - Water draining onto floor surface. Three compartment sink drainpipe not over drain. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor.cookline **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Several times **Warning**
- 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. Handling rte bread going directly to table. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad 9/29, champ aioli 9/17, green goddess dressing made in house 9/17, turkey stock 10/3, carmalized onions 10/6, lime crema 10/7/14 **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. At server area, used to hold utensils, corrected on site. On cookline, covered by metal pan of bread. In bar, handsink used as dump station. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server area **Warning**
- Intermediate - Nonfood-grade basting brush used in food. Rusted basting brush **Warning**
- 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. Chef stated he did not know where employee training was and to come back a couple of hours. **Warning**
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. BATHROOM IN KITCHEN
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. COOK LINE
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. DRINK ON SLICER **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. COOK **Corrected On-Site**
- Intermediate - Cutting board(s) stained.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. BAR
- Intermediate - No soap provided at handwash sink. BAR
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. ROASTED GRAPE TOMATOES 78F
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Waitress area
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk flour/panko containers
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Peg board on back wall
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50 ppm
- Basic - Wiping cloth sanitizing solution stored on the floor. Bar area
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine by back door
- Intermediate - Handwash sink not accessible for employee use at all times. Buns on top of sink, blocking use
- Intermediate - Soda gun soiled. Bar area
- Intermediate - Spray bottle containing toxic substance not labeled. By mop sink
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11/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Amount of automatic gratuity not disclosed on menu. Menu reprinted **Corrected On-Site**
- Basic - Attached equipment soiled with accumulated dust. Walk in cooler air vents
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jackets and bags near clean equipment and food storage. Manager clipboard placed on cutting board **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food not stored at least 6 inches off of the floor. Walk n cooler **Repeat Violation**
- Basic - Hole in wall. Employee bathroom
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Dishmachine
- Basic - Light not functioning. Hood **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers **Repeat Violation**
- Basic - Old food stuck to clean dishware/utensils. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Soiled reach-in cooler gaskets. Cookline
- Basic - Stored food not covered in walk-in cooler. Cooked citrus fruit
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. WIC **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Dented/rusted cans present. See stop sale. Pumpkin
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. PROOF OF AQUACULTURE DOCUMENTATION PROVIDED, HOWEVER MORE INFORMATION REQUIRED ON PARASITE FREE FEED
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese slices 47?
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer y not all products commercially packaged. Raw beef over raw shrimp **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. **Corrected On-Site**
- High Priority - Small flying insects in kitchen
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomatoes did not cool over a one hour period in make table
- Intermediate - Handwash sink used for purposes other than handwashing. Used for filling water and food debris observed. Bar: used as dump sink
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. One menu reprinted. Lunch menu requires reprinting - carpaccio beef served and no raw disclaimer
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, rice, onions - WIC AND RIC
- Intermediate - Soda gun soiled. Bar
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturerys instructions.
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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. throughout KITCHEN AREA Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom. UNISEX BATHROOM
- Critical - Hand wash sink lacking proper hand drying provisions. BY ICE MACHINE unit
- Critical - Hand wash sink lacking proper hand drying provisions. cookline
- Critical - Hand wash sink lacking proper hand drying provisions. PREP AREA
- Critical - Hand wash sink lacking proper hand drying provisions. UNISEX BATHROOM
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Light not functioning. under rear hood filTER.
- Critical - No conspicuously located thermometer in holding unit. ric cookline
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site. ric on cookline
- Observed 2 employee with no hair restraint.
- Critical - Observed bathroom facility in disrepair. WALLS AND BASEBOARD UNISEX BATHROOM
- Observed build-up of grease on HOOD FILTERS.
- Observed build-up of grease on nonfood-contact surface. REAR HOOD FILTERS
- Observed build-up of grease on nonfood-contact surface. FRYERS, OVEN GRILL ITEMS UNDER HOOD FILTERS
- Observed build-up of mold-like substance on surface of nonfood-contact surface. DISH AREA WALL ABOVE 3 COMPARTMENT SINK
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated grease dust.
- Observed clean spATULA stored in dirty between equipment/walls.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed flammable material stored IN DRY STORAGE AREA . For reporting purposes only.
- Critical - Observed food stored on floor. PICKLES IN WIC
- Observed personal care item stored with food. {cell phone and keys}
- Observed single-service articles stored without protection from contamination. COFFEE FILTER inverted
- Observed wall soiled with accumulated grease.
- Critical - Proper protection from contamination for limes, lemons, oranges. NEED TO USE AN UTENSIL.
- Soiled items too large for warewasher or three-compartment sink not scrapped or rough cleaned to remove food particles. Corrected On Site.
- Critical - Stop Sale issued due to adulteration of food product. HELD FOR MORE THAN 7 DAYS CREAM DRESSING, WHITE BEANS Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name. WHITE WINE Corrected On Site.
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried before stacking - clean metal food containers. Corrected On Site.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements - licensed for 154 seats - approximately 180-190 seats counted.
- Critical - Hand wash sink lacking proper hand drying provisions. - back of kitchen. Corrected On Site. Repeat Violation.
- Critical - Hotel and Restaurant license not properly displayed - current 2013 license not displayed.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Provided to operator .
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food - employee wearing watch.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods - reach in cooler drawers on cookline: container of salmon stored in front of beef which in turn was stored in front container of chicken [raw meats]. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - whipped butter 70F at wait station. Corrected On Site - 4 hour time marking added - use of time as PHC - whipped butter held less than 2 hours.
- Critical - Observed raw animal food stored over cooked food - container of cooked plantains stored in front of container of raw beef in cookline make table. Corrected On Site.
- Observed residue build-up on nonfood-contact surface - walk in cooler fan covers
- Observed soda gun holster with accumulated slime/debris - bar
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for sanitizer bucket - 100ppm. Corrected On Site - 200-300ppm.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair / across from cookline.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. / walk in cooler.
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2/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. / This violation must be corrected by : 2-5-2012.
- Critical - Hand wash sink lacking proper hand drying provisions. / across from ice machine.
- Critical - Hot water not provided/shut off at employee hand wash sink. / next to walk in cooler.
- Lights missing the proper shield, sleeve coatings or covers. / walk in cooler.
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. / cook
- Critical - Observed improper use of bowl/plastic food container that is not ready-to-eat / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / tuna and mahi at frontline drawer at 44F / products were moved to reach in cooler / Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair / across from cookline.
- Observed wall soiled with accumulated black debris in dishwashing area.
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12/5/2011 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of grease on hood filters.
- Critical - Observed cloth used as a food-contact surface. Repeat Violation. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Chimichurry 9/30, black bean corn salsa 10/4. Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. middle top line drawer. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. veggie stock cooling in large deep container with tight fitting lid, brisket cooling in deep container with cover.
- Critical. Observed cloth used as a food-contact surface. cloth on greens in reach in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bartender preparing lemons with barer hands. Chef handled potatoes and cheese with bare hands in walkin cooler. Repeat Violation. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoops for fritter batter.
- Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. near salad prep.
- Observed employee with no hair restraint. servers cutting bread, scooping soups require hair restraint.
- Critical. Observed encrusted, soiled material on slicer. food crumbs
- Critical. Observed handwash sink used for purposes other than handwashing. warewashing hand sink store wiping cloths, bar hand sink used as dumpsink.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. squeeze bottles on cookline.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed 5 servers handle bread and/or fried plantains with bare hands. Observed 1 prep person handle sliced plantains with bare hands. Repeat Violation.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove use multiple times all 3 chefs at cookline.
- Critical. Violation: 12A-18-1 Observed employee wipe hands on clothes/apron and use wiping loth to wipe hawnds. while wearing gloves.
- Critical. Violation: 12B-07-1 Observed an open beverage container over food prep salad area.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. cookline units. Repeat Violation.
- Critical. Violation: 20A-03-1 Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time. 180 degree water must spray and sanitize for 10 seconds as per data plate on dishmachine. Rinse was 2 seconds long.
- Critical. Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Violation: 21-01-1 Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. expediter line.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. expediter line, cookline.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
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2/16/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles on cookline.
- Critical. Vegetables not washed prior to preparation. bibb lettuce not washed be ore cutting and serving. Corrected On Site.
- Critical. Fruits not washed prior to preparation. plantains sliced thin for frying with skin attached, not washed prior to preparation.
- Critical. Observed employees using same utensil to handle raw and cooked product. same tongs used to touch uncooked fish touched cooked mussels. cookline.
- Critical. Observed employees using same utensil to handle raw and cooked product. tong used for raw chicken used for cooked asparagus.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed 5 servers handle bread and/or fried plantains with bare hands. Observed 1 prep person handle sliced plantains with bare hands. Repeat Violation.
- Observed ice scoop with handle in contact with ice. bar ice bin.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. chef washed hands in prep sink.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Grill chef wore large watch during food prep. Repeat Violation.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. chef handled raw chicken then handled spices and garnishes without changing gloves and washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove use multiple times all 3 chefs at cookline.
- Critical. Observed employee wipe hands on clothes/apron and use wiping loth to wipe hawnds. while wearing gloves.
- Critical. Observed an employee wearing nail polish working with exposed food [bread] without wearing intact gloves.
- Critical. Observed an open beverage container over food prep salad area.
- Observed cutting board grooved/pitted and no longer cleanable. cookline units. Repeat Violation.
- Critical. Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time. 180 degree water must spray and sanitize for 10 seconds as per data plate on dishmachine. Rinse was 2 seconds long.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. expediter line.
- Wet wiping cloth not stored in sanitizing solution between uses. expediter line, cookline.
- Critical. Observed encrusted material on can opener.
- Critical. Handwash sink not accessible for employee use at all times. middle cookline hand sink blocked by prep plates.
- Critical. Observed handwash sink used for purposes other than handwashing. middle cookline hand sink used to rinse tongs and used to store dirty containers.
- Critical. Hand wash sink lacking proper hand drying provisions. warewashing hand sinks. Repeat Violation.
- Critical. Person in charge failed to insure proper handwashing by employees. all of cookline during very busy lunch rush.
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2/10/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese bricks cut, open cheese bags, open daury containers. reach in cooler, walkin cooler.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Advisory missing from front hostess kiosk. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items out bof the protection of the cooler on cookline. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. cookline coolers. Corrected On Site.
- Critical. Observed food stored on floor. cases from delivery walkin cooler. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bartenders handling fruit with bare hands. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. chef wearing a watch during food prep.
- Observed cutting board grooved/pitted and no longer cleanable. cookline.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. cookline. Corrected On Site.
- Pots and pans not stored inverted or in a protected manner back prep area shelf. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. back prep hand sink blocked by garbage cans. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. back prep sinks, dishmachine sink. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area. Qt caulking.
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7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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