- Basic - Bowl or other container with no handle used to dispense food. In queso dip.
- 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. On prep table.
- Basic - Hood soiled with accumulated grease. Over cookline.
- Basic - In-use tongs stored on oven door handle. Corrected manager removed. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. On prep table.
- Basic - Interior of ice machine with rust that has pitted the surface.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage area by walk in cooler.
- Basic - Standing water in mop sink/mop sink draining very slowly. In storage area.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Household plastic boxes in reach in cooler.
- 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. Expired Marsida Rajta 10/14.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink by prep table kitchen and bar, corrected manager added paper towels. **Corrected On-Site**
- Intermediate - Soda gun soiled. Several on main bar.
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid by bar, corrected manager discarded. **Corrected On-Site** **Repeat Violation**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By warewashing.
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11/04/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Counters and shelves in kitchen
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Ice bags **Corrected On-Site**
- Basic - Equipment in poor repair. Cooler at end of cookline : items at 50°f **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Cooler at end of cookline : loose door ( off hinge)
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in standing water still frozen **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Numerous throughout
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Numerous Employees
- High Priority - Live flies in kitchen. 2 flies
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soft cheese in reach in cooler opposite grill Corrective Action : Voluntarily Discarded **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Soiled deflector plate **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait Station
- Intermediate - Cold water not provided/shut off at employee handwash sink. Wait station handwash sink
- Intermediate - Hot water not provided/shut off at employee handwash sink. Two wait stations **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Numerous interior of coolers at cookline
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle at bar **Corrected On-Site**
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. By dry storage.
- Basic - Reach-in cooler gasket torn/in disrepair. Glass door cooler.
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. On gaskets throughout and on exterior of coolers in cook line.
- High Priority - Live, small flying insects in food preparation area. Throughout.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ground beef 48°, raw bacon 49°, gyros meat 49°, mashed potatoes 50°, beans 50°, butter 48-49°, herb butter 49°, queso fresco 49°, cream cheese 49°. Stop Sale issued. Items in unit since last night. Ground beef and cheese since last Friday.
- High Priority - Small flying insects in bar area. Both bars. Observed in main bar soda gun holster breeding of small flies. Corrective action, worker started to clean.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mozzarella cheese, yogurt, milk all bulgy.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Heavy built-up.
- Intermediate - Accumulation of black mold-like substance inside the ice bin. Wait station, started to clean.
- Intermediate - Cold holding equipment incapable of 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. Walk in cooler at 50°F.
- Intermediate - Handwash sink not accessible for employee use at all times. In cook line. Hand wash sink has been repurposed to hold spices. Water is shut off. Explained to operator the need to have this sink operational.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar at front. Manager stated this bar is closed. **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed: Clams/mussels/oysters tag removed from original container prior to container being emptied. Priority: Intermediate
- High Priority - Observed: Employee failed to wash hands before putting on gloves to work with food. Priority: High Priority
- Intermediate - Observed: Hot water not provided/shut off at employee hand wash sink. In front of cook line, on cook line, 3 compartment sink at bar. Prioroty: Intermediate
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at hand wash sink. At bar. Priority: Intermediate
- Intermediate - Observed: 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. Restaurant just reopened three weeks ago with new staff, new employees must be trained within 60 days of hire/opening. Priority: Intermediate
- High Priority - Observed: Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over french fries. **Corrected On-Site** Priority: High Priority
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site** Priority: Intermediate
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. Hand wash sink at bar near soda gun.
- Critical - No conspicuously located thermometer in holding unit. 2 door reach in cooler on cook line.
- Critical - No oyster warning sign with required language provided. Corrective action sign provided.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees must be trained within 60 days of opening/hire.
- Critical - Observed buildup of slime in the interior of ice machine. Inside ice chute.
- Critical - Observed food stored on floor. Cases of bottled water in walk in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on chest freezer in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food. In upright reach in cooler at end of cook line, raw shrimp over bag of French fries.
- Critical - Observed unlabeled spray bottle. At bar.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walk in cooler cooked chicken, duck.
- Critical - Working containers of food removed from original container not identified by common name. Seasoning containers on cart next to fryers.
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11/16/2012 | Routine - Food | Inspection Completed - No Further Action |
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