- Basic - Cardboard used to line food-contact shelves. Walk in freezer
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of ice for drinks **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Food stored in a prohibited area. Oil containers in mop sink **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Corrective action taken **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected Action taken**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Octopus 45°f. Corrective action taken. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken broth and fish broth. **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected Action taken** **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Food debris **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bowl **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar
- 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 - Nonfood-grade basting brush used in food. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Buildup of food debris/soil residue on equipment door handles. All coolers
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. All cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Most handsinks
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Cooking area
- Intermediate - Accumulation of food debris/grease on food-contact surface. Kitchen stove up
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Fryer
- Intermediate - Handwash sink not accessible for employee use at all times. Pot in side sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-in cooler shelves soiled with food debris. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) **Corrected On-Site**
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Ceiling soiled with accumulated dust. Kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Gaskets with slimy/mold-like build-up.kitchen coolers
- Basic - Hole in ceiling.most area in the kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated dust.kitchen
- Basic - Wall soiled with accumulated grease. Kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Stove top
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water with straw, no lid at bar area **Corrected On-Site**
- Basic - Wall soiled with accumulated grease. Kitchen area
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Portable fire extinguisher is inaccessible. For reporting purposes only. K next to cooking area
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4/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water with straw, no lid at bar area **Corrected On-Site**
- Basic - Wall soiled with accumulated grease. Kitchen area
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs over beef and seafood RI cooler
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Broken in RI cooler/prep table
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Portable fire extinguisher is inaccessible. For reporting purposes only. K next to cooking area
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2/8/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 22-24-1 Observed buildup of slime on soda gun. BAR
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. FOOD INSIDE
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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11/2/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. BAR
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed buildup of slime on soda gun. BAR
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD INSIDE
- Observed ice scoop with handle in contact with ice. AT BAR
- 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. Repeat Violation. Corrected On Site.
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8/24/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. BAR
- No mop/service sink in disrepair, clogged
- Critical - Observed food stored on floor. WI FREEZER
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. BEEF OVER SEAFOOD
- Critical - Observed toxic item stored by food.
- Critical - Observed unlabeled spray bottles.
- 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. Repeat Violation.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED SHRIMP INSIDE SINK
- Critical - Observed uncovered food in holding unit/dry storage area.
- 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.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. LESS THAN 4 HOURS. RICE MOVED TO ANOTHER AREA Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed unused and unprotected place settings left on table with seated customers reused for other customers.
- Observed wall soiled with accumulated black debris in dishwashing area.
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor.freezer
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated food debris.someareas
- Lights missing the proper shield, sleeve coatings or covers.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.45 pasta 4-1-10,47 scallops 4-1-10 ,46 potatoes 4-1-10.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Repeat Violation.
- Critical. Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Violation: 31-07-1 Hand sink missing at dishwashing machine or area.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical. Violation: 53A-05-1 Person in charge failed to insure proper handwashing by employees.
- Critical. Violation: 53A-17-1 Person in charge failed to insure proper cooling.
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4/2/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.dry veggie over icemachine .
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed leaking pipe at plumbing fixture.mopsink .
- Critical. Hand sink missing at dishwashing machine or area.
- Critical. Observed handwash sink used for purposes other than handwashing.there is a garbage disposal hooked up at the handwashing sink Repeat Violation.
- Light not functioning.hood.
- Observed personal care item stored with food.shelving /closet by walkin freezer .
- Critical. Observed unlabeled spray bottle.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.backdoor .
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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3/24/2010 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.hws on ne
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed handwash sink used for purposes other than handwashing.there is a garbage disposal hooked up at the handwash sink. Repeat Violation.
- Observed attached equipment soiled with accumulated grease.air vent.
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10/20/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Call Back - Complied |
| No report available. | 9/2/2008 | Routine - Food | Warning Issued |
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