- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. No light in cook line. **Repeat Violation**
- Basic - Food stored on floor. Container of flour, cook line floor. Moved to shelf by cook. **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked neck bones 46-46°, cooked potatoes 45-46°.
- 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. Cooked neck bones 46-46°, cooked potatoes 45-46° in walk in cooler, per manager items were placed in unit to cool yesterday night.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Two spray bottles labeled "cleaner" were stored next to clean bowls on shelf above triple sink. Manager moved them to chemical rack. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Top interior. **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked potatoes and cooked neck bones in large busboy containers, covered and stacked in walk in cooler. Food items found at 45-46°
- Marked exit/path to marked exit blocked. For reporting purposes only. Rear door blocked by numerous empty boxes. All moved by manager. **Corrected On-Site**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/07/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Equipment in poor repair. Reach in cooler doors, cook line.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. No light in cook line, at fryer and stove station. Light on the outside only.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash on breading station 70-72° Shrimp 63°, fish 63°, flounder 65°, chicken 58°, pork 60° in reach in cooler across from fryers. Items in unit for about 1.5 hrs. Cooler is not working, items kept in unit with ice bags. Corrective action taken, ice was dumped directly on the items for rapid cooling. Also in walk in cooler: blue crabs 47°, pig feet 46°, boiled eggs 48°, sausage 47°, corn 45°, potatoes 45-47°, baked chicken 47°, Mac n'cheese 46-47°, per manager all these items were cooked and cooled yesterday. Stop Sale issued. At callback 7/16/14, cooked potatoes 48°, cooked corn 47-48°, raw fish 46°, raw chicken 46-47°F. Per manager on duty items were in walk in cooler since yesterday. Stop Sale issued on these items.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Curry chicken 121° on stove. Discussed Time as a Public Health Control At callback 7/17/14, collard greens 102-106°, Ox tail 122-126°, curry chicken 128-130°, items on grill. Corrective action taken, manAger turned on the grill.
- High Priority - Spray hose at dish sink lower than flood rim of sink. Triple sink.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Several items in walk in cooler. See Stop Sale for details. At callback 7/16/14, several items in walk in cooler. See Stop Sale for details.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Heavy build up on top interior, in and around chute. Kitchen.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Torrey's certificate expired 1/21/14 John's certificate expired 2/4/14
- Intermediate - Reach-in cooler 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. Cooler in cook line across from fryers. Doors and gaskets are broken. Unit not holding temperature. Ambient temperature 62° At callback 7/17/14, unit hasn't been fixed. Corrective action taken, kept empty.
- Intermediate - Walk-in cooler 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. Ambient temperature in unit is 49°, vent blowing 47° At callback 7/17/14, ambient temperature is 47°
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07/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair. Reach in cooler doors, cook line.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. No light in cook line, at fryer and stove station. Light n the outside only.
- Basic - Ice scoop handle in contact with ice. Blue cooler near cash register.
- Basic - No copy of latest inspection report available.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook setting to-go containers and serving chicken and fries. Discussed hand washing procedure with manager.
- 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 serving chicken and fries. Discussed hand washing procedure.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash on breading station 70-72° Shrimp 63°, fish 63°, flounder 65°, chicken 58°, pork 60° in reach in cooler across from fryers. Items in unit for about 1.5 hrs. Cooler is not working, items kept in unit with ice bags. Corrective action taken, ice was dumped directly on the items for rapid cooling. Also in walk in cooler: blue crabs 47°, pig feet 46°, boiled eggs 48°, sausage 47°, corn 45°, potatoes 45-47°, baked chicken 47°, Mac n'cheese 46-47°, per manager all these items were cooked and cooled yesterday. Stop Sale issued.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Curry chicken 121° on stove. Discussed Time as a Public Health Control
- High Priority - Spray hose at dish sink lower than flood rim of sink. Triple sink.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Several items in walk in cooler. See Stop Sale for details.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Heavy build up on top interior, in and around chute. Kitchen.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Torrey's certificate expired 1/21/14 John's certificate expired 2/4/14
- Intermediate - Handwash sink used for purposes other than handwashing. Cook washing a knife, cook line.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Akima.
- 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. Snow crabs, shrimp and corn placed in walk in cooler. Walk in cooler currently not working properly, ambient temperature 49°. Corrective action taken, items were ice down and moved to reach in freezer and front reach in coolers.
- Intermediate - Reach-in cooler 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. Cooler in cook line across from fryers. Doors and gaskets are broken. Unit not holding temperature. Ambient temperature 62°
- Intermediate - Walk-in cooler 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. Ambient temperature in unit is 49°, vent blowing 47°
- Marked exit/path to marked exit blocked. For reporting purposes only. Rear kitchen door, blocked by boxes and drink cases.
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07/15/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Portioning crab les, front. **Corrected On-Site**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook line. Operator stated hood was cleaned today and light went out. He also stated a worker went hard wear store to get a new light bulb.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 51°, gizzards 51°, shrimp 50°, pork chop 50°. Corrective cation taken, ice down. Make table in cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mac n' cheese 128° and pork chop 114°. Steam table, corrective cation taken, set table to a higher temperature.
- High Priority - Raw animal food stored over ready-to-eat food. Tray of shell eggs over container of cooked shrimps. Walk in cooler. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink. Triple sink.
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/5/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bathroom door not self-closing. **Repeat Violation**
- 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. **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment in poor repair. Reach in cooler not properly working, thermometer reading 48°, all phf wit ice bags except chicken. Also door is broken
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100 ° at cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table
- High Priority - License is expired and is more than 60 after expiration date. Expired on 6.1.13 **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To get cooked potatoes **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing and rinsing only, knife and container, sanitizer not set up
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 48° in prep unit, corrective action: iced down ; 78° milk-egg wash on table, explained time as public health control, corrective action: iced down **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 120-130° rices in warmer, corrective action: reheated them **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with single-service items. By gloves, prep unit **Corrected On-Site** **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm chl in bucket at front counter
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. By triple sink **Corrected On-Site**
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8/15/2013 | Routine - Food | Administrative complaint recommended |
- 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upright reach in cooler
- Basic - Self-closing device on bathroom door disconnected/broken. **Repeat Violation**
- Basic - Spray bottle containing a food product not labeled. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk wash 65? in ice bath, corrective action : added more ice
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 132? gravy on shelf above stove, 120? cabbage on warmer, corrective action: reheated on stove
- High Priority - Raw animal food stored over ready-to-eat food. Open box of tilapia over hush puppy in upright freezer **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Bleach over soda syrup **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with single-service items. Bleach by deli paper **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Slight, front counter
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Shrimp at 68? in reach in cooler, 78? potatoes in walk in cooler, corrective action: uncovered **Repeat Violation**
- Intermediate - Reach-in cooler shelves soiled with food debris. Front counter **Repeat Violation**
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Critical - Establishment operating without a current Hotel and Restaurant license. expired on 6/1/12
- Critical - Hand wash sink lacking proper hand drying provisions. handsink by ice machine Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. handsink and squeeze bottles holder
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. low reach in cooler Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. covering sausage while cooling Corrected On Site. uncovered
- Observed nonfood-contact equipment in poor repair. shelves in upright reach in cooler are rusted
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over onion, walk in cooler Corrected On Site. Repeat Violation.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical - Observed toxic item stored by food. spray bottles by squeeze bottles Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potatoes from yesterday morning
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8/28/2012 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/26/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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