- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Basic - Equipment in poor repair. Reach in cooler unit across from stove has an ambient temp of 51° F. Operator removed all the TSC items.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment has 45 seats not the 12 that is listed.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Light shield damaged/in disrepair. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in coolers.
- Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork chops 51° F, Shrimp 49° F and Beef 51° F for less than 4 hours. Corrective action taken by operator to move items inside different reach in cooler.
- High Priority - Raw animal food stored in same container as ready-to-eat food. In reach in freezer in front area beef in same container as cooked food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over washed produce and cheese
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Non commercially packaged beef over seafood in reach in freezer.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by food and items located inside.
- Intermediate - Hot water not provided/shut off at employee handwash sink restroom **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
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4/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **Warning**
- Intermediate - Hot water supply not maintained during peak periods. Men's rest room.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in reach in cooler without date marking.
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2/14/2014 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated grease. Gas pipes near oven
- Basic - Cardboard used to line food-contact shelves. RIF
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over produce
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Hot water not provided/shut off at employee handwash sink. Bathroom
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food stored on floor. Oil
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Soiled reach-in cooler gaskets.
- 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 food stored over ready-to-eat food in reach-in cooler. Chicken over potatoes
- 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 - No soap provided at handwash sink. Kitchen
- 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. Newly hired employees have not been trained yet.
- 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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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. By back door on floor
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- High Priority - Food container stored in ice used for drinks. See stop sale. Soda
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Plumbing improperly installed. Outside Mop sink has no connection to drain .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 65?F. Fresh garlic in oil 73?F,
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice
- High Priority - Raw animal food stored over ready-to-eat food. Seafood over cheese
- Intermediate - Handwash sink missing in food preparation room or area. Front service area with 3compartment sink has no HWS.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed attached equipment soiled with accumulated grease. HOOD SYSTEM
- Critical - Observed container of medicine improperly stored.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF INSIDE CONTAINERS WITH TOMATOES
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN INSIDE REACHIN COOLER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed dead roaches on premises. bar area between coolers.
- Observed food debris accumulated on kitchen floor. bar area. between coolers.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked food kept on prep table.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in units.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. bar area.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. reach in units.
- Critical - Observed raw animal food stored over cooked food. reac in cooler.
- Observed single-service articles stored without protection from contamination.
- Plumbing system in disrepair. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in units.
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8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. EGGS ABOVE VEGETABLES
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. FOR SUGAR
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Employees have not received training related to their assigned duties.
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12/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. (proof not provided) Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. /CLORINE AT 3 Compartment sink
- No copy of latest inspection report.
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8/16/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed condiments stored in unapproved dispensers. (CILANTRO)
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee eating in a food preparation or other restricted area. FOOD PREP AREA
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. NEWSPAPER
- Critical. No three-compartment sink provided. 2 compartment sink used for glasses
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area.
- No copy of latest inspection report.
- Critical. Employees not informed of acceptable sanitary practices.
- 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 This violation must be corrected by : 4/23/10.
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2/23/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FISH Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical. Observed food stored on floor. (DRINKS)
- Observed ice scoop with handle in contact with ice.
- Observed single-service items stored on floor.
- Observed reuse of single-service articles. TO STORE FOODS
- Critical. Observed tracking powder present in food prep area.BORAX Corrected On Site.
- Critical. Observed incorrect information on Hotel and Restaurant license.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/23/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 4/22/2009 | Routine - Food | Warning Issued |
| No report available. | 11/4/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/4/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 9/3/2008 | Routine - Food | Warning Issued |
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