- Basic - Accumulation of food debris/soil residue on handwash sink. All three inside
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Powdered sugar and squeeze bottle Chef LABLED
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimps45,gator meat 44 in reach in cooler on ice Chef moved food to walk in cooler. Second temperature at 2:25 pm shrimps 42and gator 43 **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over breaded vegetables. Chef corrected. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Baked beans prepared on 09/24 and chili prepared on 10/03. Chef discarded. **Repeat Violation**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Light blue color liquid Chef labled **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Chef corrected **Corrected On-Site** **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cold water not provided/shut off at employee handwash sink. At bar
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In HWS by three compartment sink and caps in HWS at bar. By three compartment sink items removed and corrected.
- Intermediate - Hot water not provided/shut off at employee handwash sink.at bar
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. / all three hand sinks.
- Basic - Accumulation of food debris/soil residue on soap dispenser. / hand sink by cook line.
- Basic - Build-up of grease on nonfood-contact surface. / all deep fryers.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Floor area(s) covered with standing water. / walk in cooler.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. / cook line.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / on top of make table / **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No suitable facilities provided to store employee clothing and other possessions. / several employees jackets, apron on food rack.
- Basic - Wall soiled with accumulated food debris. / throughout kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / tempura flour on cook line at 77F / about 30 minutes per cook / product was iced.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. / chili made date 4/16/14 / walk in cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. /over 200ppm / by cook line / **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. / oyster and clam tags.
- Intermediate - Handwash sink not accessible for employee use at all times. / front counter hand sink with a sanitizing bucket stored inside / **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / next to 3 bay sink.
- Intermediate - No soap provided at handwash sink. / next to 3 bay sink.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. / calibration at 26F / **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. / cabbage stew in walk in cooler for 3 days per employee.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / two employees training expired.
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food debris build on lid of container for seafood breading container
- Basic - Build-up of grease on nonfood-contact surface. On side of fryers and side of stove. Grease build up on light cover frame over fryers
- Basic - Build-up of grease/dust/debris on hood filters. Filters over grill
- Basic - Cold water faucet/faucet handle, not working/turning on at hand sink at bar area
- Basic - Equipment in poor repair. Inside of microwave has rust build up
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soil residue build-up on nonfood-contact surface. Build up on a few fry baskets and handles
- Basic - Wall soiled with accumulated cobwebs on wall, light cover and ceiling in kitchen area
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. Raw chicken over ready to eat foods.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw fish in reach in freezer. Raw chicken and raw shrimp on same shelf in different reach in freezer
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Bottle of quat tablets on top shelf of storage shelf for clean equipment and dry storage
- Intermediate - Accumulation of food debris/grease on food-contact surface. Potato chopper on wall in kitchen has food debris.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Hand sink at bar area
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by 3 compartment sink has equipment blocking access to handsink and has wiping clothes in basin of sink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket in basin of hand sink at cook line
- Intermediate - No hot running water at three-compartment sink. At bar area
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in Sugar container at wait station **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation. Male cook has no hair restriant
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar container at wait station area
- 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. Cook touching lettuce, tomatoes for burger with no gloves. Advised **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Containers used for sugar, flour and corn meal in kitchen not food grade containers
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef, raw pork and raw chicken all on bottom shelf in walk in cooler
- Intermediate - Accumulation of food debris/grease on food-contact surface. Fry baskets and handles have grease food debris build up
- Intermediate - Interior of reach-in freezer by fryers soiled with accumulation of food residue. Ice and debris build up
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at both hand sinks in kitchen
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank and gas heater in bar area in back enclosed bar area
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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.
- Equipment and utensils not properly air-dried. **Corrected On-Site**
- Critical - No current water system approval reports on-site.
- Observed build-up of grease on nonfood-contact surface. Hood filters and cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed unlabeled chemical spray bottle. Purple liquid. **Corrected On-Site**
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-09-1 Faucet/handle missing at plumbing fixture. 3 compartment sink at bar
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1/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink. at 3 compartment sink at bar Repeat Violation. 11-2011
- Faucet/handle missing at plumbing fixture. 3 compartment sink at bar Repeat Violation. 11-2011
- Lights missing the proper shield, sleeve coatings or covers. in kitchen
- Observed hole in ceiling. hole in ceiling above reach in freezer in kitchen
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. no cold water at handsink and 3 compartment sink at bar
- Faucet/handle missing at plumbing fixture. 3 compartment sink at bar
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. calibrate at 60f degrees Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. handsink at bar
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed build-up of grease on nonfood-contact surface. on sides of fryers
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. scoop used for hushpuppy batter in water at 80f degrees
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw fish, raw beef and raw chicken on bottom shelf in walk in cooler not seperatted from each other correctly
- Critical - Observed toxic item stored in food preparation area. chemical spray bottles stored on shelf near prep table
- Critical - Observed unlabeled spray bottle. 2 chemical spray bottles Corrected On Site.
- Plumbing system in disrepair. faucet handles at handsink at bar will not turn on or off
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11/16/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/15/2011 | Routine - Food | Call Back - Complied |
- Lights missing the proper shield, sleeve coatings or covers. sheild cracked and broken off above cookline area
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of grease on nonfood-contact surface. hoid filters over griddle/grill area
- Observed build-up of grease on nonfood-contact surface. on side of fryers
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish over ready to eat in stand up freezer
- Critical - Observed unlabeled spray bottle. sprayy bottle of degreaser Corrected On Site.
- Observed wall soiled with accumulated dust. wall abover stand reach in freezer by kitchen exit door
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk held over 24 hours
- Food-contact surface not smooth and easily cleanable. shelves in walk in cooler and reach in cooler rusted
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed encrusted material on can opener.
- Observed ice build-up on nonfood-contact surface. ice build up in reach in freezer on cookline
- Critical. No water system approval reports on-site. last report from 06-2010
- Faucet/handle has a green substance oon handle and faucet plumbing fixture. at handsink at bar
- Critical. Hand wash sink lacking proper hand drying provisions. handsink at bar
- Critical. Hand wash sink lacking proper hand drying provisions. handsink at cookline
- Critical. Handwashing cleanser lacking at handwashing lavatory. handsink at bar
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back kitchen door
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine sanitizer in wiping cloth bucket over 200ppm
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. storage door has a hasp lock on back outside bar area
- Critical. Manager lacking proof of Food Manager Certification. manager does not heer card at this time and no other certified manager on premise
- Critical. No proof of required employee training provided.
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12/22/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/20/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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3/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 27-15-1 No current water system approval reports on-site. Repeat Violation.
- Critical. Violation: 27-15-1 No water system approval reports on-site.
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. This violation must be corrected by : 2/07/2010.
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12/10/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No water system approval reports on-site.
- Critical. Hand sink missing in food preparation room or area. This violation must be corrected by : 2/07/2010.
- Critical. Observed dead roaches on premises. 15 under glass door reach-in cooler, 2 inside reach-in freezer, 2 inside soap dispenser. This violation must be corrected by : 12/10/2009.
- Critical. Observed roach activity as evidenced by live roaches found. 5 under glass door reach-in cooler. This violation must be corrected by : 12/10/2009.
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12/9/2009 | Routine - Food | Warning Issued |
- Critical. Violation: 27-15-1 No current water system approval reports on-site. Repeat Violation. This violation must be corrected by : 12/08/2009.
- Critical. Violation: 35A-03-1 Observed dead roaches on premises. 3 under three compartment sink. Corrected On Site. on 12/09/2010: 5 live roaches, 15 dead roaches observed under glass door reach-in cooler, 2 dead roaches inside soap dispenser; 2 dead reach-in freezer.
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12/9/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed improper use of container with no handle used to dispense ready-to-eat food.
- Critical. Observed interior of microwave soiled.
- Critical. Cold water not provided/shut off at employee handwash sink. Cookline.
- Critical. No current water system approval reports on-site. Repeat Violation. This violation must be corrected by : 12/08/2009.
- Critical. Hot water not provided/shut off at employee hand wash sink. Cookline.
- Critical. Hot water not provided/shut off at employee hand wash sink. Ladies room.
- Plumbing fixtures- faucets at several handsinks, corroded and no longer easily cleanable.
- Critical. Handwash sink not accessible for employee use at all times. Multiple items stored in handsink. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. in ladies restroom
- Critical. Hand wash sink lacking proper hand drying provisions. for handsink on cookline, by 3 compartment sink and at bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. at handsink on cookline, at 3 compartment sink and at bar
- Critical. Observed dead roaches on premises. 3 under three compartment sink. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
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10/9/2009 | Routine - Food | Warning Issued |
| No report available. | 4/22/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/12/2009 | Routine - Food | Warning Issued |
| No report available. | 8/1/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/2/2008 | Routine - Food | Call Back - Complied |
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