- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Water pouring into dishwashing area from rain outside through unsealed window and unsealed gap between AC unit and Wall in dishwashing area. **Warning**
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10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. On fryers. **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Uncovered in drink station area shelving. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food stored in dry storage area not covered. Flour container in rear prep area and in dry storage room. **Warning**
- Basic - Food stored on floor. Flour in dry storage room. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bar cooler where milk is stored. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Water pouring into dishwashing area from rain outside through unsealed window and unsealed gap between AC unit and Wall in dishwashing area. **Warning**
- Basic - Reuse of single-service articles. Reuse of chicken base containers to store rice, cut lemons and prepped veggies. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum foil containers not properly inverted in dry storage room. **Warning**
- Basic - Wall in disrepair. Chipping paint on wall by dishwashing area and missing tiles on wall by back door. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour container in storage shelving in rear prep area. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Rice 48° F, milk 55° , butter 53° F, ham 60° F, raw salmon 52° F, raw fish 52° F, raw beef 54° F, and raw tuna 50° F . All at Norlake cooler near cookline. All food removed from cooler and placed in working cooler to cool down. Corrective action taken. **Warning**
- High Priority - Chef wiped hands on soiled wiping cloth and then engaged in food preparation, handled clean equipment or utensils, and touched unwrapped single-service items without washing hands. **Corrected On-Site** **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 69° F and cooked veggies at 95° F at cookline under no temperature control on make table. Placed in working cooler. Corrective action taken **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Evidence of animals - food/water bowls provided. Bowl in clean utensil storage rack by back door. **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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Men's restroom. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cut lettuce at 52° F and cooked veggies at 51° F at Norlake cooler. Cooler ambient temperature at 58° F. Foods removed from cooler and placed in working cooler. Corrective action taken. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed copy of advisory to mgr. **Warning**
- Intermediate - Refrigerator 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. Norlake cooler at ambient temperature of 58° F. **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Men's restroom. **Warning**
- Intermediate - mussel tags not marked with last date served. **Warning**
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08/15/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
- Basic - Nonfood-contact equipment in poor repair. Broken door at cookline cooler.
- Basic - Plumbing system in disrepair. Low cold water pressure at HANDWASH sink in bar
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish. Placed in cooler. **Corrected On-Site**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Wall in disrepair. Dishwashing area.
- Basic - Water leaking from faucet/faucet handle. Water leaking at spray hose in dishwashing area.
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- 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. While cutting lettuce for salads. Gloves worn. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw fish over cooked beef at cookline cooler.
- High Priority - Toxic substance/chemical stored by or with single-service items. Butane next to lids in dry storage shelving. **Corrected On-Site**
- High Priority - Two Live flies in kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Bread storage drawer near bar area.
- Intermediate - Clam/mussel tags not marked with last date served.
- Intermediate - Clams/mussels tag removed from original container prior to container being emptied.
- Intermediate - Cutting board(s) stained/soiled.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher and chef.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
- Basic - Soiled reach-in cooler gaskets. At 3 door cooler at cookline.
- Basic - Sponge used to clean and sanitize food-contact surface. Sponge used for ware washing multi use equipment and utensils.
- Basic - Wall in disrepair. By dishwashing area.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- 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. While cutting bread for later use. **Corrected On-Site**
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked mushrooms at 115° F and cooked fish at 109° F in cook-line area under no temperature control. Place on stove top under heat to maintain foods at 135° F. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw Pooled eggs stored above potatoes at 3 door upright cooler in cookline area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. The only HANDWASH sink in the cookline/ prep/ dishwashing area obstructed by beef inside of it.
- Intermediate - Handwash sink used for purposes other than handwashing. Used as prep sink in cookline area. Beef inside it.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Handwash sinks in Bar and both restrooms. Water at 85° F.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At cookline.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mens Restroom.
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/9/2013 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times, blocked by dirty dishes. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers, kitchen.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/03/12.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, slicing baguette. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, whole eggs over mussels, reach in cooler. Corrected On Site.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served, mussels.
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10/4/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/19/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, stored so that not only handles are touched, spoons and forks, waitstation. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink, waitstation. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees, waitstation.
- 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 This violation must be corrected by : 06/17/12.
- Observed build-up of grease on nonfood-contact surface, stove.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit on cookline. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food raw sausage over washed carrots in reach in cooler. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, backdoor. Repeat Violation.
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4/17/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions, waitstation.
- Critical - Hot water not provided/shut off at employee hand wash sink, waitstation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, ice cream scoops. Corrected On Site.
- Observed single-service articles stored without protection from contamination, so that only handles are touched.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, backdoor in hallway.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, rice and gravy on cookline, 64 degrees. Corrected On Site. Management reheated. Informed operater of Time as a Public Health Control.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method wrapped tightly, rice. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, caoco.
- Observed utensils stored in crevices between equipment, knives. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, both back doors.
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 11-30-10.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over cooked food. observed in reachin cooler
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage.
- Observed reachin cooler gasket torn/in disrepair.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on mixer head.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. observed on stove top
- Observed gaskets with slimy/mold-like build-up. observed in reachin cooler
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed hole in wall. observed at baseboards near kitchen door
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item stored by food. observed soap and cleaning items over food on prep table
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
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9/30/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed nonfood-grade containers used for food storage.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. observed on stove tops
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Hand wash sink lacking proper hand drying provisions.
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6/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 2-11-10.
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5/18/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 2-11-10.
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3/31/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 2-11-10.
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2/15/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on mixer head.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 2-11-10.
- 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 This violation must be corrected by : 2-11-10.
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12/11/2009 | Routine - Food | Warning Issued |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. VARIOUS COOKED FOOD IN REACH IN COOLER. Repeat Violation.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. RAW MEAT ABOVE SAUCES IN REACH IN COOLER Repeat Violation.
- Critical. Violation: 53B-07-1 Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. This violation must be corrected by : 6/27/09.
- Critical. Violation: 53B-08-1 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. This violation must be corrected by : 6/27/09.
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7/29/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/27/2009 | Routine - Food | Warning Issued |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
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