- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Paper towels, dry storeroom
- Basic - Clean equipment stored on floor. Salad spinner, dry storeroom . To be cleaned and sanitized before use
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Mixing bowls stored under shelf containing personal items, open drink, dishwashing area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Reach n cooler door handle broken , fry station
- Basic - Potentially hazardous (time/temperature control for safety) food thawing in standing water. Stock pot of lobster tails, Corrective action taken: placed onto sheet pan **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line
- High Priority - Live flies in kitchen. Approx 2 , dry storeroom
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic butter 46°
- Intermediate - Accumulation of encrusted food debris on/around mixer head. 20 qt Berkel
- Intermediate - Handwash sink used for purposes other than handwashing. Cook line
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Bottom of upright true freezer
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked pasta, walk in cooler Corrective action taken: uncovered
- Intermediate - Spray bottle containing toxic substance not labeled. Containing blue fluid , dishwashing area
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Door handle broken , cooler , cook line
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Wiping cloth bucket , cook line **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook line **Corrected On-Site**
- High Priority - Dented/rusted cans present. Also missing label , segregated for return to vendor **Corrected On-Site**
- High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Frozen portions Thawing in vacuum bag Removed from bags for thawing **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw shell eggs above margarine, walk in cooler **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef above raw fish , cook line **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef above Raw shrimp, walk in cooler **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Berkeley mixer
- Intermediate - Handwash sink not accessible for employee use due to being blocked by linen bin, rack , dishwashing area **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potato lad in covered lexan container , ,walk in cooler , uncovered **Corrected On-Site**
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3/7/2014 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken at 44° f - corrective action in walk in cooler-
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours .-see stop sale-
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sauce see citation-
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on can storage rack. **Corrected On-Site**
- Basic - Chill sticks stored on walk in freezer floor. **Corrected On-Site**
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dish room.
- Basic - No conspicuously located ambient air temperature thermometer in multiple holding units.
- Basic - Single-service articles not stored inverted or protected from contamination. Take out cups. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-42-2 Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
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9/21/2012 | Complaint Full | Call Back - Complied |
- Equipment and utensils not properly air-dried.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical - Observed buildup of soiled material on mixer head. with grease
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. server garnishing plates with parlsey with bar hands Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cups in salad condiments in salad deli style cooler
- Critical - Observed live flies in dishwasher room
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw hamburgers stored above raw seafood in reach in cooler on cooks line
- Critical - Observed roach activity as evidenced by live roaches found observed one live roach on wall near alto shame oven in kitchen
- Observed single-service articles stored without protection from contamination. single service items need to be inverted on cooks line and back prep area
- Observed utensils in poor condition. plastic food pans cracked broken
- Critical - Vacuum breaker mising at hose bibb. missing on hose bib in mop sink area
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9/20/2012 | Complaint Full | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato garlic soup made yesterday 43/49 degrees stored in walk in cooler 7 gallons note manager discarded item Corrected On Site. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dented/rusted cans. dented can of mandarin oranges note managers discarded product Corrected On Site.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/6/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish-salmom-butter-pasta 51-56 degrees in draw coolers under gas range observed chicken-fish on 12/13/11 51-degrees
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork ribs-steak-pork chops-fish-hamburger all temps between51-56 degrees stored in reach in cooler at end of cooks line observed 12/13/11 hambuger-fish-lamb 46/51 degrees
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken-beef-crab cakes conch friiters at 46/52 degrees in draw coolers under grill observed on 12/13/11 chicken - beef 48 degrees
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. draw coolers under gas grill
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. draw coolers under grill
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler at end of cooks line
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12/13/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cold hold unit next to grill
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. draw coolers under gas grill
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. draw coolers under grill
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler at end of cooks line
- Critical - Cold water not provided/shut off at employee handwash sink. at employee hand sink in bar area
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm Corrected On Site.
- Equipment and utensils not properly air-dried.
- Critical - Hot water not provided/shut off at employee hand wash sink. at employee hand sink in meat cutting cooler
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table in prep area
- Critical - Observed buildup of slime on soda dispensing nozzles. in bar area
- Observed ice scoop with handle in contact with ice. in bar area
- Observed old labels stuck to food containers after cleaning. utensils
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish-salmom-butter-pasta 51-56 degrees in draw coolers under gas range
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lobster sauce - cheese sauce - butter garlic mix 50-58 degrees in cold hold unit next to grill
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork ribs-steak-pork chops-fish-hamburger all temps between51-56 degrees stored in reach in cooler at end of cooks line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken-beef-crab cakes conch friiters at 46/52 degrees in draw coolers under grill
- Observed residue build-up on nonfood-contact surface. old food build up on salad cooler door handles located near dishwasher
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. fish spread
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12/12/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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8/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. draw coolers under grill
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. flat side cooler
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. line top cooler
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler at end of cooks line
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad make cooler
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. under line draw cooler saute area
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm Corrected On Site.
- Critical - Fruits/vegetables not washed prior to preparation. lettuce
- Critical - Observed food being cooled by nonapproved method. ribs being cooled wrapped
- Critical - Observed handwash sink used for purposes other than handwashing. washing towels
- Observed ice scoop with handle in contact with ice. in bar area
- Critical - Observed live flies in dining room .
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef-dairy-seafood in line cooler under grill 48/54 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packs 70 degrees on service line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in house made salad dressings-dairy in salad make cooler 46/54
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad-sor cream in flat side deli cooler 48/60 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. scampy butter-rasta sauce-parmesan sauce-tomato garlic sauce 46/58 degrees stored in line top cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood- beef-chicken 44/54 degrees located in flat statiin
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood-pasta 48/54 degrees located in draw cooler flat station
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. steak-seafood in reach in cooler at end of cooks line 46/47 degrees
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. tooth picks on cooks line
- Observed single-service items stored on floor. case of portion cups in dry storage
- Critical - Observed unlabeled chemical spray bottle. window cleaner
- Observed utensils in poor condition.broken/cracked plastic food containers and lid
- Observed utensils stored in crevices between equipment. knifes in bar area stored between equipment edges
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8/11/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. crab soup in walk in cooler 44/45 degrees product cooked yesterday note stop sale issued Corrected On Site. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions. missing in walk in cooler employee hand sink Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employees not washing hands when changing gloves Corrected On Site. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. employee hand sink in walk in cooler used for ice storage and utensils
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw hambuger stored over steak in reach in cooler on cooks line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cubed butter at desert station front of house 47/57 degrees note manager choose time as a public health control note supplied fprm Corrected On Site.
- Observed residue build-up on nonfood-contact surface. old foid build up on cooler door handles
- Observed utensils stored in crevices between equipment. knifes stored between sink and wall in kitchen area
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). crab soup Corrected On Site.
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packets on service line 62 degrees note item moved to freezer
- Critical. Observed speed gun line stored in ice used for drinks.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. in desert area utensils in 91 degree water Corrected On Site.
- Observed in-use utensil stored in standing water with sanitizing solution Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood used as shelf covering in reach in cooler note item discarded Corrected On Site.
- Observed residue build-up on nonfood-contact surface. old food build up on cooler door handles Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. in bar area
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination. no top on cup holder on service line Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. missing at employees hand sink in walk in cooler
- Critical. Hand wash sink lacking proper hand drying provisions. missing at employee hand sink in walk in cooler Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. on cooks line and prep area and dishwasher area
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. low temp dishwasher using chlorene more than 100 ppm
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11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). garlic tomato sauce
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).crab soup
- Critical. Working containers of food removed from original container not identified by common name. condiment containers on cooks line
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. crab soup 61 degrees cooked yesterday
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.garlic tomato sauce cooked yesterday 51 degrees
- Critical. Fruits/vegetables not washed prior to preparation. parsley and lettuce
- Critical. Observed food stored in a prohibited area. condiment bottles stored in shredded lettuce
- Critical. Observed food stored on floor. in walk in freezer
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. on cooks line area
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. touching of ice when scooping out of ice machine
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.cardboard used as shelf covering
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm
- Observed residue build-up on nonfood-contact surface. old food build up on deli style cooler handles
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on knife rack on wall in kitchen area
- Equipment and utensils not properly air-dried.
- Unwrapped single-service utensils not presented so that only the handles are touched. straws front service area
- Critical. Vacuum breaker mising at hose bibb. missing on hose bib in mop sink area
- Critical. Observed handwash sink used for purposes other than handwashing. storage of bar items located in bar area
- Critical. Hand wash sink lacking proper hand drying provisions. missing in dishwasher area
- Critical. Observed unlabeled chemical spray bottle. in several areas
- Critical. Hotel and Restaurant license not properly displayed. expired license on display
- Carbon dioxide/helium tanks not adequately secured. loading dock area by back door
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.Reach in cooler on cook line not in working condition,no food involved.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Flour container in preperation area.
- Observed cutting boards grooved/pitted and no longer cleanable observed at storage rack in warewashing area. Repeat Violation.
- Observed nonfood-contact equipment in poor repair.Chest freezer in preperation area.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Cardboard used as shelf cover in prep area.
- Obseved hood filters in disrepair.Prep area suppression
- Observed old labels stuck to food containers after cleaning.Warewashing area. Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Exterior of door anddrip edge above door of both ice machines.
- Observed single-service articles stored without protection from contamination.Cup holders have no tops at server soda fountain area.
- Waste line missing at soda gun holster over ice bin in bar.
- Critical. No handwashing sign provided at a handsinks used by food employees.Warewashing area and preperation area.
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1/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.King crab in walkin freezer.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop at ice machines on hook with no protection.
- Observed cutting boards grooved/pitted and no longer cleanable.Several in warewashing area.
- Observed utensils in poor condition.Ladle wiTh black taped handle.
- Observed old labels stuck to food containers after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed interior of microwave soiled.Fry line.
- Critical. Observed buildup of slime in the interior of ice machines in outside area.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Back door to kitchen rusted on bottom leaving Openings to the outside.
- Carbon dioxide/helium tanks not adequately secured.Bar area.
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8/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/26/2009 | Complaint Partial | Inspection Completed - No Further Action |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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