- Basic - Walk-in cooler gasket torn/in disrepair.
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10/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- 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.
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07/25/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Base of can opener
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Corrective action taken, put in RIC
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. started to use tongs for set ups. Let, tom,
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee personal items stored in or above a food preparation area.cellphone.
- Basic - Ice buildup in walk-in freezer.
- Basic - Stored food not covered in reach-in cooler.Shrimp,chicken strips.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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.
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Rice and sugar. **Corrected On-Site**
- Basic - Clean cups/glasses not properly air dried. Bar glasses and pitcher. **Corrected On-Site**
- Basic - Condensation or other drainage not disposed of according to law. Reaching cooler by stove and in prep station.
- Basic - Food stored in holding unit not covered. Seafood Salad and shrimps **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar Handsink **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp and fish **Corrected On-Site**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wall in disrepair. By towel dispenser in dishmachine area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Glass cleaner next to trays **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in Walkin cooler. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chili **Corrected On-Site**
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored.Bar
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Knives
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walkin cooler in dishwashing area.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwash sink not accessible for employee use at all times.Bar and kitchen
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.Ice scoop, bar.
- 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.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up.Walkin
- Observed nonfood-grade containers used for food storage.Storing bread. Corrected On Site.
- 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.Shrimp and Chicken Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Unwrapped straws
- Critical - Observed small flying insects in bar area.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.K System.
- Wall not smooth and easily cleanable.3 Compartment sink.
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8/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. on the suppresion system.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler.
- Critical - Equipment food-contact surfaces and utensils not sanitized. dish machine not dispensing chlorine. please use three compartment sink untill fixed.
- Equipment or utensils not designed or constructed in a durable manner. bamboo bowls
- Critical - Hand sink missing in food preparation room or area. bar
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- No mop sink or curbed cleaning facility 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
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. walk in cooler observed raw eggs over cooked rice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed residue build-up on nonfood-contact surface. rust buildup on the table bottom parrt in dishwashing area.
- Critical - Observed soiled reach-in cooler gaskets. reach in freezer on the line.
- Observed wall soiled with accumulated grease. behind the fryers.
- Critical - Raw animal food not properly separated from ready-to-eat food. observed raw eggs next ready to eat food.
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name.
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3/22/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.Kitchen
- Critical - No handwashing sign provided at a handsink used by food employees.Kitchen
- 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
- Observed floor area(s) covered with standing water.Walk-in cooler.
- Observed hole in wall.Dishwasher room by walk-in cooler.
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12/12/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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