- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Food stored in ice used for drinks. See stop sale.
- Intermediate - Handwash sink not accessible for employee use at all times. Bar **Corrected On-Site**
- 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.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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3/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed hole in wall.by walk in cooler entrance.
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12/18/2012 | Complaint Full | Inspection Completed - No Further Action |
- Light not functioning. Hallway by walk in cooler. **Corrected On-Site**
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No oyster warning sign with required language provided.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. drawer holding raw beef,
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided.
- Critical. Establishment using reduced oxygen packaging without a proper HACCP plan. OXYGEN REDUCED BEEF KEPT AT 49F DEGREES AT REACH IN COOLER.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Reduced oxygen packaged food that does not ensure two barriers to control growth and toxin formation of C. botulinum.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF (44F), SHELL FISH (46F) , VACUUM PACKAGE MEATS (49F).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER MEATS (44F) , SEAFOOD (46F), VACUUM PACKAGE MEATS (49F).
- Critical. Observed food stored on floor. FOOD AT WALK IN FREEZER .
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DISHWASHING PERSON.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE GLOVING HANDS (PREPARATION PERSON AT OYSTER AREA)
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OPEN SODA CONTAINER NEXT TO CROUTONS.
- Observed employee with no hair restraint. FRONT COUNTER (PREPARATION AREA).
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.A 3 compartment sink with trays covering 1 sink. SKIPPING SANITIZING PROCESS.
- Non-prewrapped utensils not properly presented. AT OUTSIDE TABLES .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. POT AND PANS AT SHELVES .
- Critical. Observed handwash sink used for purposes other than handwashing. AT COOKLINE WITH UTENSIL CONTAINER INSIDE.
- Critical. No handwashing sign provided at a handsink used by food employees. COOKLINE HANDWASHING SINK.
- Critical. Hand wash sink lacking proper hand drying provisions. COOKLINE HANDWASHING SINK.
- Critical. Handwashing cleanser lacking at handwashing lavatory. COOKLINE HANDWASHING SINK.
- Observed debris accumulated on dry storage floor.
- Observed floor area(s) covered with standing water.STANDING WATER ON BY BACK OF KITCHEN IN FRONT OF THE ICE MACHINE (GREY COLOR).
- Ceiling tile missing. AND PARTIAL DROP CEILING INSTALLED (DRY STORAGE ).
- Observed hole in wall. BY WATER HEATER.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. NO MANAGER ON DUTY.
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 51-18-1 No copy of latest inspection report.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Corrected On Site. NONE TO OBSERVED .
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.MANAGER ON DUTY DOES NOT KNOW OF 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.NONE OBSERVED .
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11/30/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. MOP SINK USED FOR THAWING SEAFOOD
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. Corrected On Site.
- 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
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5/6/2010 | 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.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food thawed in an improper manner. THAWING FOOD IN MOP SINK
- Critical. Observed cloth used as a food-contact surface.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed small flying insects in bar area.
- 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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12/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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