- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. In food storage area
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Most coolers
- Intermediate - No soap provided at handwash sink.
- 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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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Smoked salmon served with eggs. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna tartare / carpaccio. **Warning** during Call Back inspection unable to provide Proof of Parasite Destruction.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired employee training on 06/09/13 (3 yrs) . **Warning**
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08/27/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Smoked salmon served with eggs. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna tartare / carpaccio. **Warning** during Call Back inspection unable to provide Proof of Parasite Destruction.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired employee training on 06/09/13 (3 yrs) . **Warning**
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4/8/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Floor area(s) covered with standing water. Back kitchen area. **Warning**
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Old stove stored at back area of kitchen. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Heat lamps bulbs not coated. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands no hand washing sink at Dishwasher area. **Warning**
- High Priority - In-use utensil not stored in clean water at or above 135 degrees Fahrenheit. At cook line utensils at dry container. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Smoked salmon served with eggs. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna tartare / carpaccio. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
- Intermediate - Cold and Hot water not provided/shut off at employee handwash sink. DISHWASHER AREA. **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired employee training on 06/09/13 (3 yrs) . **Warning**
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1/31/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on soap dispenser. At cook line.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. By cook line.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Faucet / hot water damaged at cook line hand washing sink.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.Tuna Tartare offered on a menu. Invoice does not specify which fishes are frozen (Parasite Destruction ).
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged.
- 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 - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cooking utensils in it.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At cook line.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Mussel tag removed from original container prior to container being emptied.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cook line.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Homemade Apple pie, Crepes , homemade potatoes salad . All items over 24 hrs since made.
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser. Front
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cooking equipment
- Basic - Grease accumulated under cooking equipment.
- Basic - Wall soiled with accumulated grease. Behind cooking equipment
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
- Intermediate - Cutting board(s) stained/soiled. Back prep area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Reach-in cooler not 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. Front
- Intermediate - Water pressure lacking at fixture in hand sink at dishwasher , hot water
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwash sink not accessible for employee use at all times. FRONT
- Critical - Handwashing cleanser lacking at handwashing lavatory. BACK
- Critical - Handwashing cleanser lacking at handwashing lavatory. FRONT Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometers in holding units.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. WOMEN'S BATHROOM AND FRONT
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. BACK (PLATES INSIDE) Corrected On Site.
- Critical - Observed interior of microwave soiled. BACK
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER (BACK) DISCARDED Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed toxic item stored by food. STORAGE ROOM Corrected On Site.
- 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. K (BACK) For reporting purposes only.
- Critical - Working containers of food removed from original container not identified by common name.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FOOD DISCARDED. SERVICE CALLED
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Observed dumpster overflowing garbage.
- Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TUNA FROM LAST NIGHT. DISCARDED. SERVICE CALLED
- Critical - Observed small flying insects in dishwashing area.
- Critical - Observed uncovered food in holding unit/dry storage area. WI COOLER
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Portable fire extinguishers 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.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FOOD TRANSFERRED
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. BACK SINK
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR SINK
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed food stored on floor. WI COOLER
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. BEEF OVER SEAFOOD, RI FREEZER
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER VEGETABLES, WI COOLER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LOBSTER MOVED TO ANOTHER PREP TABLE Corrected On Site.
- Critical - Observed toxic item stored by food. PROPANE NEXT TO FOOD CONTAINERS. Corrected On Site.
- 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.
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
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6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Observed unnecessary items on the premise.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/27/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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