- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed beef being thawed in standing water in a sink **Corrected On-Site**
- Basic - Sponge used to clean and sanitize food-contact surface. Observed a sponge being used in the 3 compartment sink to clean dishes. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour in the dry store room.
- 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. 0 ppm chlorine when tested. Observed a small hole in the uptake tube of the dish machine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish cakes, potatoes and vegetable pancakes are left out at room temperature on the cooks line. Food was placed into a working reach-in cooler.
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles missing in the dry store room.
- Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Observed an employee with the sniffles and a cough.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken stored above soup broth in a reach-in cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen **Corrected On-Site**
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic take-out container used for sugar **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. 4 sets
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Stainless steel refrigerator. **Corrected On-Site**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Reusing a hot pepper paste can to store sugar.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee with infected or draining sore/cut/burn/wound on hand or arm handling food, clean equipment or utensils, or unwrapped single-service items. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef bone broth at 82°, in the kitchen since 10 am.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale. Beef bone broth.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Gallon bottle of ketchup in the kitchen sink.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Uses quat sanitizer, has chlorine test paper.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- 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. **Warning**New employees
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4/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food debris accumulated on dry storage floor **Warning**
- Basic - Food not covered in dry storage- flour-salt-bread crumbs **Warning**
- Basic - In-use tongs stored on oven door handle between uses. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Raw animal food stored above unwashed produce.in glass door reach in cooler **Corrected On-Site** **Warning**
- Basic - Sponge used as a wiping cloth on a food-contact surface. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Potatoes startch **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fish cake at 60?f . Corrective action in reach in freezer **Warning**
- High Priority - Operator unable to verify source of shellstock. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Onion 70?f - corrective action in iced Bain Marie **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer and cooler **Warning**
- High Priority - Stop Sale issued due to no tags on fresh muscle bag **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 - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. **Warning**
- 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. **Warning**
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1/17/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour- Rice in dry storage
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Cooking equipments
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked plant food at 55* F- Corrective action- in bain mary-
- Critical - Observed raw animal food stored over ready-to-eat food.Eggs over sauces Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.Salt/sugar/
- Observed unnecessary items on the premise.
- Observed wall soiled with accumulated food debris.
- Critical - Working containers of food removed from original container not identified by common name. Water-
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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10/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 30-03-1 Air gap not installed. at 3 compartment sink and prep sink
- 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 This violation must be corrected by : 6/20/11.
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6/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Air gap not installed. at 3 compartment sink and prep sink
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. utensils not stored handle up
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. pots pans on floor
- Critical - No conspicuously located thermometer in holding unit. reach in freezer
- 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 : 6/20/11.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor. rice, onions,
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over ready to eat foods reach in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. fish, chicken, beef nested together
- Critical - Observed uncovered food in holding unit/dry storage area. sugar, salt, flour dry storage area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. various items reach in cooler
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4/20/2011 | Routine - Food | Warning Issued |
- Critical. No handwashing sign provided at a handsink used by food employees front counter. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees kitchen.Corrected On Site.
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12/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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