- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots.
- Basic - Employee personal items stored in or above a food preparation area.cellphone.
- Basic - Fan cover in RIC-in cooler has accumulation of dust/debris.
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris.
- Basic - Hole in wall.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service items stored on floor.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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5/7/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing. **Warning**
- 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. **Warning**
- Basic - Equipment in poor repair. RIC **Warning** not using anymore. Removing.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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**
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11/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing. **Warning**
- 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. **Warning**
- Basic - Equipment in poor repair. RIC **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom **Warning**
- Basic - Single-service items stored on floor. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. RIC across from saute grill. And unit above RIC. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Corrective action taken. Moved to RIC **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- 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. **Corrected On-Site** **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 - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna tartar, salmon tartar is served. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon, beef Tatar, tuna **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **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 - 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**
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11/20/2013 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 117°F
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gasket torn/in disrepair. Produce WIC
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon tartar is served. Tuna tartar is served
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by RIC
- Intermediate - Handwash sink used for purposes other than handwashing. Bar
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Quiche 110°F,
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/21/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. 3 tiles in dish wash area
- Basic - Food stored on floor. Oil in kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar and kitchen
- Basic - Reach-in cooler gasket torn/in disrepair. Next to fryers and through out kitchen
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Manager showed a letter from seafood company , but no bills with parasite destruction listed.
- High Priority - Raw animal food stored over ready-to-eat food. Oysters over lettuce in drawer next to fryers
- Intermediate - Handwash sink used for purposes other than handwashing. Utensils in HWS.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish area HWS
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3/26/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 units in kitchen are above 50 F both units are empty and not in use. technician has been called for repair.
- Critical - Hot water not provided/shut off at employee hand wash sink. dish wash area
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. handwash sink. mop sink obstructed wiith empty boxes
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water.FISH
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. onios in walkin
- Observed walk-in cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in unit and walkin cooler holding vegetables .
- Equipment and utensils not properly air-dried. employees handling clean tableware with bare hands.
- 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
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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. Pro
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9/23/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. reach in units.
- 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
- Critical - No thermometer provided to measure temperature of food product. for cooks.
- Non-prewrapped utensils not properly presented.
- Critical - Observed hand wash sink used for purpose other than washing hands. wa hing vegetables .
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/20/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. OBSERVED THE MOMETER IN REACH IN COOLER NOT WORKING PROPERLY.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. OBSERVED REACH IN COOLER IN KITCHEN AREA NOT WORKING PROPERLY.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED POULTRY AT 64 DEGREES IN RIC.
- Critical - Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. OBSERVED NOZZLE SLIMEY Corrected On Site.
- Critical - Observed expired Food Manager Certification. OBSERVED FMC EXPIRED ON 3-8-11 This violation must be corrected by : 7-31-11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED TUNA AT 47 DEGREES AND SALMON AT 45 DEGREES.
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5/31/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-28-1 Observed food stored on floor. CONTAINER OF MEAT AT WALK IN COOLER #3
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. RUST ON WALK IN COOLER DOOR #2
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12/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. This violation must be corrected by : 11/10/2010.
- Critical. Observed food stored on floor. CONTAINER OF MEAT AT WALK IN COOLER #3
- Observed employee with no hair restraint. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. RUST ON WALK IN COOLER DOOR #2
- Waste line missing at soda gun holster. BAR Corrected On Site.
- Critical. Hand sink missing in food preparation room or area. (REMOVED FROM PASTRIES AREA)
- Critical. Hand wash sink lacking proper hand drying provisions. BY DISHWASHER
- Critical. Hand wash sink lacking proper hand drying provisions. BAR Corrected On Site.
- Observed hole in wall. Coffee area under hand sink) DRY STORAGE
- 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. This violation must be corrected by : 11/10/10.
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9/10/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. SALMON Fish must be served cooked or discarded.
- Critical. No tag on fresh shellfish. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Observed wine bottles stored in ice used for drinks. BAR
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. TO SCOOP ICE
- Critical. Sanitizing solution not maintained clean. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. UNDER LEAKING WATER
- Equipment and utensils not properly air-dried.
- Observed single-service items stored on floor.
- Observed reuse of single-service articles.
- Waste line missing at soda gun holster.
- Ceiling tile missing. and air conditioner leaking on utensiles
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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1/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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