- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Corn on cobb 45f-48f in fryer station cooler and pasta in cream sauce 48f in walk in cooler. Items were discarded. **Warning** 11/6/14: observed cooked fingerling potatoes 52f-53f in make reach in cooler. Cook stated cooked potatoes were made yesterday and has not been removed from refrigeration.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Dijon mayo and coconut cream. Both items dated 8/27/14. **Warning** 11/6/14: observed garlic ketchup, cous cous, dill cream sauce in walk in cooler dated more than 7 days. See stop sale. 11/7/14: saw all food dated within 7 days.
- 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. **Warning** 11/6/14: operator stated employee training cards were not filled out. 30 day time extension given so operators call complete employee training for both front and back of the house staff.
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11/07/2014 | Routine - Food | Administrative Complaint Time Extension |
- Basic - Cloth used as a food-contact surface. 2 linens used as food contact surface for salmon cucumber spring rolls. **Corrected On-Site** **Warning** 11/6/14: still observed 2 linens used as a food contact surface for sushi rolls at front counter prep area reach in cooler.
- Basic - Wall soiled with accumulated food debris. Behind hand sink on cook line and behind dishmachine. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Corn on cobb 45f-48f in fryer station cooler and pasta in cream sauce 48f in walk in cooler. Items were discarded. **Warning** 11/6/14: observed cooked fingerling potatoes 52f-53f in make reach in cooler. Cook stated cooked potatoes were made yesterday and has not been removed from refrigeration.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Dijon mayo and coconut cream. Both items dated 8/27/14. **Warning** 11/6/14: observed garlic ketchup, cous cous, dill cream sauce in walk in cooler dated more than 7 days. See stop sale.
- 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. **Warning** 11/6/14: operator stated employee training cards were not filled out. 30 day time extension given so operators call complete employee training for both front and back of the house staff.
- Intermediate - Significant Accumulation of black mold-like substance in the interior of the ice machine. **Warning** 11/6/14: still observed significant build up of black mold like substance.
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11/06/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cloth used as a food-contact surface. 2 linens used as food contact surface for salmon cucumber spring rolls. **Corrected On-Site** **Warning**
- Basic - Food stored in a prohibited area. Dried seaweed stored under prep sink. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. At salad prep station. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle of opened frappacino at front counter reach in cooler 2. **Warning**
- Basic - Wall soiled with accumulated food debris. Behind hand sink on cook line and behind dishmachine. **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. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Corn on cobb 45f-48f in fryer station cooler and pasta in cream sauce 48f in walk in cooler. Items were discarded. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish above pre baked pie shell. Corrective action taken: operator moved raw fish to another area in walk in cooler. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Dijon mayo and coconut cream. Both items dated 8/27/14. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Under prep sink at front counter. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. Operator was unsure where probe thermometer was. **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Raw salmon and veggie roll in reach in cooler at front counter. **Warning**
- Intermediate - Significant Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
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09/04/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/17/2014 | Routine - Food | Call Back - Complied |
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
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3/4/2014 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. POOLED EGGS **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. ALL CUTTING BOARDS **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. OBSERVED 2 EMPLOYEES WITH WATCHES ON **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Equipment in poor repair. RIC IN FRONT OF OVEN NOT HOLDING 41° DURING SERVICE **Warning**
- Basic - Food placed in soiled container/equipment. ORANGES THAT HAD BEEN ZESTED PUT BACK WITH UNWASHED PRODUCE **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. IN UNIT NEXT TO OVEN **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. STORAGE ROOM **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. WC USED TO HOLD UP WET CUTTING BOARDS **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. TESTED <50ppm , RETESTED AFTER PRIMING, 200ppm **Corrected On-Site** **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. OBSERVED SERVER SCAPE DEBRIS INTO TRASH THEN GRABBED CLEAN DRINKING CUPS **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. NO SHELL HARD BOILED EGGS, 53°/RICE,45°/CORNSTARCH, CREME FRACHE, 63°/BUTTER, 53°/ BEEF, 47°/ GRAVY, 47°/ SPINACH, 47°/ CAPPACOLA, 53°/ KALE, 48°/ CHERRY TOMATOES, 53°/ SPRING MIX, 46° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. CHEESE BISCUITS, 73° **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. MILK STORED UNDER RAW FISH IN WIC **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. CHICKEN NEXT TO RIBS **Warning**
- 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. TOMATO JAM, DATED 2/1/14 **Warning**
- High Priority - Toxic substance/chemical improperly stored. BUTANE STORED OVER CUTTING BOARDS **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. **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. USING ESCOLAR **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. MAT SITTING IN SINK AT BAR **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. ALL CERTIFICATES WERE PHOTOCOPIED **Warning**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Warning**
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2/14/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Sprayer for scape area, DM, hose leaking.
- Basic - Trash receptacles not provided where needed in establishment.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Men's restroom **Corrected On-Site**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator advisory sign at end of inspection.
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9/30/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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