- Basic - Grease accumulated under cooking equipment. Under grille and fryer **Warning**
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07/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. By WIC **Warning**
- Basic - Grease accumulated under cooking equipment. Under grille and fryer **Warning**
- Basic - Soiled reach-in cooler gaskets. On RIC in kitchen **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sani bucket 0 ppm chlorine **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed black bean salsa 47° F, jambalaya 48° F, marinara 70° F all cooling from the night before **Repeat Violation** **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. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed beef stroganoff 130° F cooling at room temp on food prep area **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. Observed six five gallon buckets of various soups in WIC prepared more then 24 hrs ago not date marked **Warning**
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07/16/2014 | Routine - Food | Warning Issued |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water of 100° F by cookline **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well not turned on **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Grouper 140° F **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed 5 gallon plastic container of jambalaya at 50° F in WIC prepared the night before corrective action taken soup reheated to 165° F,
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef over butter in RIC **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw beef over raw fish in RIC **Corrected On-Site**
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/17/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
9/17/2013 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well by handsink shut off. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish in the inside walkin cooler at 45-47F, clams at 50F. Corrective action taken . **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. Walkin cooler ambient temperature 52F, operator called cooling company , they are scheduled to arrive within the hour . Items in walkin cooler placed on ice or voluntarily discarded. Also outside walkin cooler ambient 48F, foods at 45F, ( oysters in boxes of ice) Corrective action taken. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **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**
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7/24/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Beverage tubing in beer walkin cooler has white fungus present. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured by walkin coolers. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bags of onions and box of chicken on floor in outside walkin cooler. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. Knife between grittle and cache below. **Corrected On-Site** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Equipment in poor repair. Walkin cooler for beer outside deteriorating. **Warning**
- Basic - Food stored on floor. Bottled water stored outside on floor by back door. **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Warning**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well by handsink shut off. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees at bar handsink. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface, of the paper towel dispenser, as well and faucet handles and dipper well handle by cook line . **Warning**
- Basic - Stored food not covered in walk-in cooler. Bread in walkin cooler uncovered. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish in the inside walkin cooler at 45-47°F, clams at 50°F. Corrective action taken . **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over canned goods in outside walkin cooler. **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. Walkin cooler ambient temperature 52°F, operator called cooling company , they are scheduled to arrive within the hour . Items in walkin cooler placed on ice or voluntarily discarded. Also outside walkin cooler ambient 48°F, foods at 45°F, ( oysters in boxes of ice) Corrective action taken. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **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 - Spray bottle containing toxic substance not labeled in bar area. **Warning**
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7/23/2013 | Complaint Full | Warning Issued |
- Intermediate - Food manager certification expired. **Warning**
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7/17/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice scoop stored on top of ice machine out side. **Corrected On-Site** **Warning**
- 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. Observed cup with no lid on food prep area by walk in cooler. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Grease receptacle lid open, broken, or missing. Receptacle covered in accumulated grease. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Mop/service sink in disrepair. Observed mop sink inaccessible due to mud and grease buildup. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Old, unused equipment stored outside. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed fish in standing water in sink by fridge across from fryer. **Corrected On-Site** **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 78?F on table in kitchen. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook place raw burger on grille and rinse glove. **Corrected On-Site** **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. More than 200ppm chlorine observed. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Holding equipment. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Observed bar hand wash with no hot water. **Warning**
- Intermediate - Interior of reach-in coolers soiled with accumulation of food residue and condensation buildup. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. Bar. **Corrected On-Site** **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. SafeStaff books present but certificates not completed. **Warning**
- Intermediate - Soil residue in food storage containers. Dry goods containers. **Warning**
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4/29/2013 | Routine - Food | Warning Issued |
- Bathroom not enclosed with tight-fitting, self-closing doors.
- Food thermometer not accurate within /- 2 degrees Fahrenheit.
- No waste receptacle provided at handwash lavatory with disposable towels.
- Observed build-up of grease on nonfood-contact surface. hoodd sytem
- Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Observed evidence of mop/cleaning waste water dumped onto ground.
- Observed expired Food Manager Certification.
- Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed potentially hazardous food thawed at room temperature. cream
- Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Raw animal food not properly separated from ready-to-eat food.
- Raw animal food not properly separated from ready-to-eat food. Corrected On Site.
- Required consumer advisory for raw/undercooked animal food not provided. asterik requisite items
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3/27/2013 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Observed build-up of grease on nonfood-contact surface. hoodd sytem
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical - Observed expired Food Manager Certification.
- 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.
- Critical - Observed potentially hazardous food thawed at room temperature. cream
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Raw animal food not properly separated from ready-to-eat food.
- Critical - Raw animal food not properly separated from ready-to-eat food. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. asterik requisite items
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10/26/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. in dipper well not running
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Critical - No list of certified food service managers available at the establishment.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. bar
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. conch 46f Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. conch Corrected On Site. placced in wic
- Critical - Observed spray hose at dish sink lower than flood rim of sink. several inches below
- Critical - Observed uncovered food in holding unit/dry storage area. several items 2nd wic
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature in walkincooler in kitchen is 46F.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touched bread and pickles and other ready to eat foods with bare hands .
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish and shrimp andvother foods in walkincooler inside at 45-47F.
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12/21/2011 | Routine - Food | Warning Issued |
- Approved source-wholesome, sound condition
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9/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. spices plastic cup
- Violation: 10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. heavy build up under fryers
- Critical - Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. excess seating
- Critical - Violation: 53B-07-1 Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. spreadsheet no longer meets certification requirements
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6/8/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. not working wic
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. spreadsheet no longer meets certification requirements
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. Corrected On Site.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. untreated wood sanitizing area
- Critical - Observed dead roaches on premises. one side wall cokline
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed grease accumulated under cooking equipment. heavy build up under fryers
- 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. spices plastic cup
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed incorrect information on Hotel and Restaurant license. excess seating
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. clams on oysters Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. cams shrimp wic
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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6/7/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets. unit by fryers
- Critical. Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment.
- Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided. needs more information and update
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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7/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food/ice received from unapproved source. keep invoices to prove sushi products properly frozen
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice sushi bar 70f
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw seafood over rte foods
- Critical. Observed uncovered food in holding unit/dry storage area. several seafoods and rice wic
- 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. plastic non handled scoop to dispense
- Critical. Observed soiled reach-in cooler gaskets. unit by fryers
- Observed residue build-up on nonfood-contact surface. under equpiment
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. or towels sushi bar
- Critical. Observed toxic item stored by utensils. sprays Corrected On Site.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No professional hygiene and/or foodborne illness training provided.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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7/28/2010 | Routine - Food | Warning Issued |
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. bar
- Violation: 39-04-1 Exhaust fan inoperable in bathroom.
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3/31/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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1/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Observed potentially hazardous food thawed in standing water. grouper
- 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. using single service non handled item to dispense
- Observed ice scoop with handle in contact with ice. bar
- Observed gaskets/seals on cold holding unit in poor repair. walk in
- Critical. No cleaning agent provided in first compartment of sink.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Food-contact surfaces not cleaned after being contaminationed. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. salamander
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. bar area
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar
- Observed ceiling soiled with accumulated grease.
- Exhaust fan inoperable in bathroom.
- Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Critical. Observed incorrect information on Hotel and Restaurant license. seats Repeat Violation.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No list of certified food service managers available at the establishment.
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1/29/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/10/2010.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 01/10/2010.
- Critical. Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment.
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1/20/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/10/2010.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 01/10/2010.
- Critical. Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment.
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11/12/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef stored over raw fish in reach in cooler across from cookline. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef & seafood stored over sauces & coleslaw mix in reach in cooler across from cookline. Corrected On Site.
- Critical. Observed food stored on floor. fish in outdoor walk in cooler. Corrected On Site.
- Critical. Observed roach activity as evidenced by live roaches found. 2 live roaches observed in office area. This violation must be corrected by : 11/12/2009.
- Observed unnecessary items on the premise. excessive amounts of paper products in outside area, where icemachines & walk in coolers are located. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/10/2010.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 01/10/2010.
- Critical. Food Service Manager not certified after 30 days of employment.
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11/10/2009 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans. crushed tomatoes
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. several seafood items
- Observed ice scoop with handle in contact with ice. also outside scoop unprotected
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar
- Critical. Hand wash sink lacking proper hand drying provisions. sushi Corrected On Site.
- Critical. Outer openings not protected with self-closing doors. kitchen
- Observed moldy ceiling tiles and/or air conditioning vent covers. kitchen
- Critical. Observed incorrect information on Hotel and Restaurant license. 98 seats licensed for 80
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Observed expired Food Manager Certification.
- Critical. Employees not informed of acceptable sanitary practices. temperatures, proper handwashing
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10/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/22/2009 | Routine - Food | Warning Issued |
| No report available. | 10/27/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/22/2008 | Routine - Food | Warning Issued |
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