- Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Open drinks on prep tables **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Server 2 door glass cooler **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.next to hand sink and 3 bay sink in kitchen and cook line **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Yellow containers **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.Raw chicken 49° raw Maui 48° raw shrimp 47°. Cook states he was in and out of unit this morning. Recommend to rapid chill. Cook did apply ice bags to product. checked foods again found dropping in temperature. **Repeat Violation** **Warning**
- High Priority - Glass cleaner stored by tempura batter **Corrected On-Site** **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.- 20 degrees. Cook calibrated thermometer. **Warning**
- Intermediate - Cook line Cutting board(s) stained/soiled. **Warning**
- Intermediate - Establishment not maintaining clam tags for 90 days. Only has 1 on the board **Warning**
- Intermediate - Moderate Accumulation of black/green mold-like substance inside the ice bin. Upper corners of ice bin on the deck **Warning**
- 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. 5 employees on site **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site** **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. + 10° **Corrected On-Site** **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Abc next to storage rack **Warning**
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10/21/2014 | Routine - Food | Warning Issued |
- Basic - Floor tiles cracked, broken or in disrepair. Dish area and cook line **Warning**
- Basic - Hole in wall. By 3 bay sink **Warning**
- Basic - Leaking pipe at plumbing fixture. Under dish machine **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Intermediate - Clam/mussel tags not marked with last date served. **Warning**
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07/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. For cheese in the cook line cooler and raw scallops in the walk in cooler **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Dish area and cook line **Warning**
- Basic - Hole in wall. By 3 bay sink **Warning**
- Basic - Leaking pipe at plumbing fixture. Under dish machine **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.Cooler: sliced cheese 50°cole slaw 47° raw Maui 50° raw salmon 49° raw chicken 53° crab cakes 54° grouper 53°. Manager states checked temp and documented at 10:30 found unit at 40° stocked cooler at 10:30 recommend to rapid to 41°. Cook applied ice packs on product and placed in the walk in cooler and 3 door cooler that are maintaing 41° and below. **Warning**
- Intermediate - Clam/mussel tags not marked with last date served. **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. Cook line cooler found at 60° **Warning**
- Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles. South end Tea nozzles on the dock has a heavy build up in nozzle **Warning**
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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Floor soiled/has accumulation of debris./ under ice machine
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit./ calibrated 3 thermometers 1 out by 10 degrees f all properly calibrated now
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days./ mussels from 2 months ago none on site now re- educated when have any shell stock tag must be kept for 90 days
- Intermediate - Interior of reach-in freezer moderately soiled with accumulation of food residue.
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has heavy cut marks and is no longer cleanable.salad station
- Basic - Dusty ceiling tiles and/or air conditioning vent covers./ dish machine area
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting./ metal cambros dish area
- Basic - Floor tiles cracked, broken or in disrepair./ dish machine area
- Basic - Reach-in cooler gasket torn/in disrepair./ cooks line
- Basic - Wall soiled with heavy accumulated black debris in dishwashing area.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ cut lettuce 48 degrees f recommended rapid chill
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.sliced tomatoes 46 degrees f- recommended rapid chill
- Intermediate - Handwash sink used for purposes other than handwashing./ storing towels bar area
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher// has quat kit needs chlorine
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair./ water leak by the prep table
- Basic - Moderate Accumulation of debris inside warewashing machine.
- Basic - Observed ceiling light shield cracked/broken dishmachine area
- Basic - Working containers of food removed from original container not identified by common name./ oil cooks line **Corrected On-Site**
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Fruits/vegetables not washed prior to preparation./mushrooms
- Observed chicken (blood)droppings accumulated on walk in cooler floor.
- Plumbing system in disrepair./handle broken on employee hand washing sink
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./chili h.h not reheated properly for h.h recommended rapid reheat to 165 degreesf chef took corrective action retemp chili at 178 degrees f-re-educated on reheat/hot hold process Corrected On Site.
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/26/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./phfs in cooks line cooler less than 4 hrs recommended rapid chill raw shrimp 47 degee f, scallops 47 degrees f,raw chicken 48 degrees f
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./cooks line cooler/observed that the reach in cooler is still not maintaining product at 41 degrees f or below
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7/31/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./cooks line cooler
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed build-up of food debris,soil employee handwashing sink
- Observed cutting board heavily grooved/pitted and no longer cleanable./cooks line
- Critical - Observed heavily encrusted material on can opener.
- Critical - Observed heavily encrusted, soiled material on slicer.
- Observed moderate build-up of grease on wire shelving
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./phfs in cooks line cooler less than 4 hrs recommended rapid chill
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7/30/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/23/2012 | Routine - Food | Call Back - Complied |
- Can opener blade not kept sharp - observed rust build up on blade
- Chipped Floortile badly chipped in dish area
- Cleaned and sanitized chill wands not stored protected in RIF
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Repeat Violation.
- Critical - Observed an employee with artificial nails working with exposed food without wearing intact gloves.scooping ice without wearing gloves
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed cook line cutting boards grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before appling gloves Corrected On Site.
- Critical - Observed interior of microwave moderatly soiled.
- Critical - Observed raw animal food stored over ready-to-eat food.RIF. Corrected On Site.
- Observed wall heavily soiled with accumulated black debris in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/20/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm must use 3 bay sink to sanitize dishes.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed old labels stuck to food containers after cleaning.
- Observed residue build-up inside hand sink Corrected On Site.
- Observed utensils stored in crevices between equipment.knives
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee preping in lobby. Corrected On Site.
- Critical - Observed interior of brown reach-in cooler heavily soiled with accumulation of food residue.
- Observed prep cutting board badly grooved/pitted and no longer cleanable.
- Critical - Observed uncovered lemons at server bar Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/14/2011 | Routine - Food | Call Back - Complied |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.2 thermometers are -10 degrees. Corrected On Site.
- Critical. Observed opened case not sealed stored over opened bag of fries in RIF. Corrected On Site.
- Critical. Observed HEAVY soil buildup inside ice bin.patio bar
- Observed build-up of food debris/residue on shelves in the walkin cooler.
- Observed hole in floor at patio bar
- Observed large hole in wall above paper towel dispenser..
- Critical. Observed unlabeled spray bottle found at patio bar. Corrected On Site.labled degreasser.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification.For larry Lare.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 03/11/2011.
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1/11/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.cooked clam chowder found at 53F cooked at 2 pm on 7-28. Repeat Violation.
- Observed tile shelf at cook line badly chipped
- Observed old labels stuck to food containers after cleaning.all containers
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm.must use 3 Bay sink to sanitize dishes
- Critical. Observed heavy encrusted material on can opener. Corrected On Site.
- Observed heavy build-up of grease on hood
- Observed wall soiled with accumulated grease.cook line
- Observed personal care item stored with food. Corrected On Site.
- Critical. Observed toxic item stored by food.small propane tank Corrected On Site.
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7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.prime rib found at 93F in cook line RIC cooling for 1.45 minutes recommend to reheat to 165F. Corrected On Site.
- Critical. Observed heavy accumulation of debris in warewashing machine and associated equipment.
- Observed soda gun holster with accumulated slime/debris.bar
- Critical. Observed several small flying insects in bar area.
- Critical. Observed toxic item improperly stored. Corrected On Site.
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/4/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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10/8/2009 | Routine - Food | Emergency Order Callback Complied |
- Critical. Violation: 22-28-1 Observed interior of brown reach-in cooler soiled with accumulation of food residue and rusted.where A C is. Repeat Violation.
- Critical. Violation: 35A-03-1 Observed 2 dead roaches on premises.kitchen
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by 6 live roaches found in dish room.3 live small 1 large roaches
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by 5 live roaches found in kitchen.cook line 2 small live roachs on cook line
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by 3 live roaches found under prep table.live activity behind cook line cooler and key pad.
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by 15 live roaches found behind date dot box on cook line
- Violation: 36-08-1 Observed floor and wall junctures not coved.by icemachine
- Violation: 37-02-1 Observed holes and broken tiles in wall at the dish pit area. Repeat Violation.
- Violation: 37-02-1 Observed small holes in wall.by icemachine
- Violation: 37-13-1 Observed hole in ceiling.above 3 bay sink
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10/7/2009 | Routine - Food | Emergency Order Callback Not Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.soups in 2 door RIC Corrected On Site. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.suffle cup in chopped tomatoes in top box of cook line RIC Corrected On Site.
- In-use ice buckets not stored on a clean portion of food contact surface.
- In-use utensil for potentially hazardous food not stored in a clean, protected location.tongs hanging from stove handle Corrected On Site.
- Critical. Observed moderately soiled reach-in cooler gaskets and interior RIC on cook line. Repeat Violation.
- Critical. Observed interior of brown reach-in cooler soiled with accumulation of food residue and rusted.where A C is. Repeat Violation.
- Critical. Observed 2 dead roaches on premises.kitchen
- Critical. Observed roach activity as evidenced by 5 live roaches found in kitchen.cook line
- Critical. Observed roach activity as evidenced by 15 live roaches found behind date dot box on cook line
- Critical. Observed roach activity as evidenced by 6 live roaches found in dish room.
- Critical. Observed roach activity as evidenced by 3 live roaches found under prep table.
- Observed floor and wall junctures not coved.by icemachine
- Observed holes and broken tiles in wall at the dish pit area. Repeat Violation.
- Observed small holes in wall.by icemachine
- Observed wall heavily soiled with accumulated food debris and grease.
- Observed hole in ceiling.above 3 bay sink
- No suitable facilities provided to store employee clothing and other possessions.
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10/6/2009 | Routine - Food | Emergency order recommended |
| No report available. | 6/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/9/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/8/2008 | Routine - Food | Warning Issued |
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