- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Dumpster overflowing garbage.
- 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. Prep table
- Basic - Employee personal items stored in or above a food preparation area. Phone, talking on the phone while cooking/prep.
- Basic - Equipment in poor repair. RI cooler doors not closing properly. **Repeat Violation**
- Basic - Food stored on floor. Kitchen and WI cooler **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. Under sink
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated grease.
- High Priority - Roach activity present as evidenced by 1 live roach found. By chest freezer in kitchen.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Lunch menu.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Storage area
- 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.
- Basic - Ceiling fan had accumulation of dust/debris. Outside front bar
- Basic - Ceiling in disrepair. Kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Do not have 3 CS.
- Basic - Equipment in poor repair. RI cooler doors not closing properly. RI cooler at dry storage area leaking water underneath.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in chest freezer. Storage Area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- 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 holding units. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Grease trap clogged. Container under sink opened.
- Basic - Reach-in cooler gaskets torn/in disrepair.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Repeat Violation**
- High Priority - Roach activity present as evidenced by 1 live roach found. Downstairs, storage room.
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
- Intermediate - No chlorine/quat chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - No three-compartment sink provided is provided for warewashing. 2 CS used **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Soda can on preparation table.
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen burger thawing at room temperature.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- High Priority - In-use utensil stored in unclean water at less than 135 degrees Fahrenheit.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.Ceviche offered on the Menu.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over diced potatoes.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Handwash sink used for purposes other than handwashing. Burger container stored inside.
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen areas.
- Intermediate - No three-compartment sink provided is provided for warewashing.
- Intermediate - Two-compartment sink used for warewashing.
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. At walk in cooler.
- Basic - Ceiling in disrepair. By kitchen cook line. Paint peeling off.
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Current Hotel and Restaurant license not displayed. **Admin Complaint**
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employee.
- Basic - Food stored on floor. At walk in cooler (meat container under shelves).
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over cooked food. Raw shell egg batter over cut melons.
- High Priority - Raw animal food stored over ready-to-eat food. Fish (raw) over cooked rice. At walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.Bar area ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese blocks and hams at walk in cooler.
- 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. Bread tray over hand washing sink.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked food at Walk In Cooler.
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1/8/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Handwashing cleanser lacking at handwashing lavatory. AT KITCHEN HAND WASHING SINK. Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. MUST GET BOOKLERS FOR OTHER SERVERS AND BARTENDERS BEFORE NEXT ROUTINE INSPECTION .
- Critical - Observed food stored on floor. WALK IN COOLER.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 PPM when tested.
- Critical - Equipment food-contact surfaces and utensils not sanitized. AT DISHMACHINE .
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. TUNA FILET IN COUNTER NO UNDERLINER AND NEXT TO HANDWASHING SINK.
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AREA.
- No copy of latest inspection report.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. COOK IN KITCHEN .
- Critical - Observed food stored on floor.AT WALK IN COOLER.
- Observed in-use utensil stored in unclean water below 135 degrees Fahrenheit. 89F DEGREES.
- Critical - Observed uncovered food in holding unit/dry storage area. LASAGNA PIES ALREADY COOLED.
- Plumbing system in disrepair. KITCHEN AREAS.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS AT WALK IN COOLER.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Establishment not maintaining shellstock tags for 90 days. MUSSEL BAGS.
- Critical - Establishment operating without a current Hotel and Restaurant license. CHANGED OF OWNER TO: CHEF VINCENT LLC. This violation must be corrected by : 12/21/2011.
- Food-contact surface not smooth and easily cleanable.
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AREAS.
- Critical - Handwash sink not accessible for employee use at all times. RADIO INSIDE OF IT.
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN AREAS.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. FEB/2011.
- Critical - Observed bathroom facility in disrepair. MEN'S RESTROOM BROKEN.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed employee with no hair restraint.KITCHEN EMPLOYEES.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed food stored in a prohibited area. COOLING PAN OF CHICKEN BREAST PLACED TO CLOSED TO DRAIN ON FLOOR (OVERFLOWING SEWAGE WATER).
- Critical - Observed raw animal food stored over ready-to-eat food. (CHEESE DICED OVER SHELL BAG).
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. COOLERS.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FODS AT REACH IN COOLER.
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10/21/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AREAS. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN AREAS. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WAFFLE BATTER (87F DEGREES). Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. WAFFLE BATTER. (87F).
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8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler.DISHWASHING GLASS RACKS. IN KITCHEN . OBSERVED SOIL RACK FOR GLASS STILL IN USE.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical. Violation: 45-36-2 Hood suppression system tag out-of-date. For reporting purposes only. JUNE/2009.
- 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 : 09/16/2010. WALTER CRUZ (COOK) COULD NOT SHOW PROOF OF TRAINING .
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10/17/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Shell eggs held in at ambient air temperature greater than 45 degrees Fahrenheit.BY COOKLINE.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BULK OF BEEF (67F) WAITING FOR CUTTING . CHEF COOKING BREAKFAST. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. REACH IN FREEZER.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. WALK IN COOLER.
- Critical. Observed raw animal food stored over ready-to-eat food. SEAFOOD OVER PIZZA CRUST.
- Critical. Observed food stored on floor. BASMATI RICE BAG.
- Critical. Observed uncovered food in holding unit/dry storage area. OIL CONTAINER OPENED AND SOIL DEBRIS AROUND.
- Critical. Observed employees using same wipe cloth to wipe all areas and meat blood on board over cut and ready to eat vegetables.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. COOK HANDLING READY TO EAT ( BACON) AND WAITER HANDLING TOASTED BREAD BARE HANDED.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee improperly washing hands. NOT SUPPLIES AT HANDSINK IN KITCHEN .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint. COOK AND PREPARATION -PERSON.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No cleaning agent provided at dishwashing machine .
- Critical. Equipment food-contact surfaces and utensils not sanitized. ZERO READING ON TEST STRIP.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.DISHWASHING GLASS RACKS. IN KITCHEN .
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARDS.
- Critical. Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS IN KITCHEN HAND SINK.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers. KITCHEN OVER PREP-TABLE.
- Observed personal care item stored with food. MEDICINES STORED WITH FOODS.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. JUNE/2009.
- Critical. Establishment operating without a current Hotel and Restaurant license. CHANGE OF OWNER. This violation must be corrected by : 09/16/2010.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 09/16/2010.
- 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 : 09/16/2010.
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7/16/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./recycling labels unable to determin actual date
- Critical. Observed food stored on floor.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed water draining onto floor surface.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item stored by food.
- Critical. Boiler certificate not posted in boiler room. For reporting purposes only.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 Repeat Violation.
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2/22/2010 | Routine - Food | Administrative complaint recommended |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- 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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12/29/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 06-05-1 Observed potentially hazardous food thawed in standing water. chickens
- Critical. Violation: 09-03-1 Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- 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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10/22/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food thawed in standing water. chickens
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed encrusted material on can opener.
- 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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9/16/2009 | Routine - Food | Warning Issued |
| No report available. | 4/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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