- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline **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. Several employees on duty. **Warning**
- Intermediate - Refrigerator not 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. Right cookline cooler. Left walk in cooler **Warning**
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08/28/2014 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In right cookline cooler: wings 48F, sour cream 48F, fish 44F, 46F. Butter with no time or temperature control for safety 76F on cookline. In left walk in cooler, wings 46F, melted butter 46F, potatoes 45F, butter 45F, dip 45F, gumbo 45F. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over fish. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar. **Warning**
- Intermediate - No soap provided at handwash sink. Both sides of Cookline, dish area, bar. **Warning** on 8/27/14, no soap on cookline.
- 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. Several employees on duty. **Warning**
- Intermediate - Refrigerator not 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. Right cookline cooler. Left walk in cooler **Warning**
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08/27/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Center cookline cooler **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline **Warning**
- 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. Bar glass machine 0 ppm cl. **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. Adding lemon to plate. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In right cookline cooler: wings 48F, sour cream 48F, fish 44F, 46F. Butter with no time or temperature control for safety 76F on cookline. In left walk in cooler, wings 46F, melted butter 46F, potatoes 45F, butter 45F, dip 45F, gumbo 45F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stock, ver bland, putenesca, gravy 91-118F on cookline above stove. All TCS sauces. Advised to keep 135F or above, refrigerate or use time as a public health control. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Fish over coleslaw, sour cream, right cookline cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over fish. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar. **Warning**
- Intermediate - No soap provided at handwash sink. Both sides of Cookline, dish area, bar. **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. Several employees on duty. **Warning**
- Intermediate - Refrigerator not 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. Right cookline cooler. Left walk in cooler **Warning**
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08/26/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Blue and green cutting boards.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline and next to ice machine.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw seafood over fully cooked ribs; cooked crayfish stored with raw calamari
- Intermediate - Handwash sink used for purposes other than handwashing. Cookline, handsink used to hold pans, utensils,shucking gloves.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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4/7/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk in freezer, cases of onion rings, bread and French fries.
- Basic - Cutting board has cut marks and is no longer cleanable. Blue and green cutting boards.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline, 78F water
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline and next to ice machine.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction must be fully cooked or discarded. Snapper received fresh and not cooked using heat.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 92 butter wine sauce, 48 cajun sauce with cooked vegetables, 59 homemade tomato sauce, clam stock 100. Al items held above stove with no time or temperature control for safety. Butter 48F on cookline no time or temperature control for safety. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Melted butter 46 in walk in cooler, stacked.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw seafood over fully cooked ribs; cooked crayfish stored with raw calamari
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing. Cookline, handsink used to hold pans, utensils,shucking gloves.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One of the cooks working.
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2/3/2014 | Routine - Food | Warning Issued |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Cooler on cookline closest to dish area
- Basic - Cutting board has cut marks and is no longer cleanable. Portable blue cutting board
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Bar
- Basic - Knives stored in cracks between pieces of equipment. Cookline
- Basic - Leaking pipe at plumbing fixture. Under sprayer at dish machine
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Triple cooler on cookline
- Basic - No handwashing sign provided at a hand sink used by food employees. Handsink across from stove. Next to ice machine
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cookline cooler closest to dish area, in cooler overnight per operator: chicken 48, chicken 49, peppers 48, cut tomatoes 43-44. Operator moved items to another cooler.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter left out at room temperature on cookline at 60. Advised to use time
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not capable of reaching 165 degrees Fahrenheit within 2 hours. 1 hour, white sauce, chili sauce and cooked vegetables 55-60F.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Cooked ribs under raw fish **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Chicken wings dated Wednesday, cooked 8 days ago according to date Mark. Garlic butter dated 8/8
- Intermediate - Accumulation of black/green mold-like or slimy substance on/around soda dispensing nozzles. All in bar
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags also not marked with last date served
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink across from stove used to hold towels, bucket with utensils, container with ice.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Reaching 83F in dining area next to bar ice bin.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink across from stove. Handsink closest to bar at expo
- Intermediate - Spray bottle containing toxic substance not labeled or mislabeled. One bottle of blue substance labeled 'bleach' and one unlabeled
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases, freezer
- Basic - Equipment in poor repair. Ice bucket chipped and broken along bottom
- Basic - No handwashing sign provided at a hand sink used by food employees. Both on cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream based dressing 50F, egg wash 50F, overnight per operator. Operator discarded
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef on pork
- 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. True double cooler on cookline.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Used as prep sink, cookline
- Intermediate - No chlorine 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. Both on cookline
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Both on cookline
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training certificates photocopied; originals unavailable
- Critical - Hand wash sink lacking proper hand drying provisions. cookline Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. cookline
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. scoop with out handle in breading
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. wet quat strips, can not use
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. over cookline Corrected On Site.
- Observed build-up of dust on fan covers, vegetable walk in cooler
- Critical - Observed buildup of black material in the interior of ice machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 86F water, spoons and laddles, cookline
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Right back corner behind fan, vegetable walk in cooler holding bacon fat, chicken, pasta at 44F. Advised to move to where fan blows. other cooler locations 41-43F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potatoes at 74F on cookline, no time or temperature control for 30 minutes per operator . moved to cooler
- Critical - Observed raw animal food stored over ready-to-eat food. raww seafood over cooked ribs, meat walk in cooler Corrected On Site.
- Observed soiled save a days from previous day Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.gap under back door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Clam stock at 76F, butter at 105F, cookline, no time or temperature control control. Advised to use steam table to keep 135F or above
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. pot sink, greater than 400ppm cl
- Critical - Working containers of food removed from original container not identified by common name. flour
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. bar. On 6/18/12, 0ppm cl.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. on fan covers in walk in cooler
- Violation: 24-05-1 Handsink next to ice machine splashes onto cutting board when used
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6/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee training certificates photocopied
- Critical - Hand wash sink lacking proper hand drying provisions, soap, cookline.
- Critical - Hand wash sink lacking proper hand drying provisions, soap, dish area
- Handsink next to ice machine splashes onto cutting board when used
- Critical - No conspicuously located thermometer in holding unit. cookline Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. foor bot handsinks at bar area
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. soda gun at bar
- Critical - Observed buildup of slime on soda dispensing nozzles. soda gun at waitstation by bar
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored in ice used for drinks. gallon of milk, bar Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw sausage/fish above oysters served raw.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raww bacon, raw chiickeen and raw beef on same shelf in walk in cooler
- Observed residue build-up on nonfood-contact surface. on fan covers in walk in cooler
- Critical - Observed toxic item stored in food preparation area. chemical spray bottle. Corrected On Site.
- Observed utensils stored in crevices between equipment. knives
- Critical - Raw animal food not properly separated from ready-to-eat food. cooked ribs on same shelf as raw meats in walk iin cooler Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. bar
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4/16/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-15-1 Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Violation: 32-15-1 No handwashing sign, paper towels at different bar handsinks
- Critical - Violation: 32-17-1 Handwashing cleanser, paper towels, handwash signs missing, cookline handsinks
- Critical - Violation: 53B-08-1 Employee training certificates photocopied
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1/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Vegetable cooler holding PHFs at 43F in front to 47F in back corner. Unit unable to maintain 41F or below
- Critical - Employee training certificates photocopied
- Critical - Handwashing cleanser, paper towels, handwash signs missing, cookline handsinks
- Critical - No handwashing sign, paper towels at different bar handsinks
- Observed Cell phone stored with clean utensils. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical - Observed expired Food Manager Certification. Manager on duty expired 10/11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken and cheese at 47F in back of walk in cooler. Other cooler temperatures 43-44F. Advised to store in front of cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggwash improperly iced, 49-58F. Advised.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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11/16/2011 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. Preparation area.
- Observed cutting board grooved/pitted and no longer cleanable. Preparation area.
- Observed utensils stored in crevices between equipment.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine . Corrected On Site.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Cook line.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment. Cook line.
- Critical. No handwashing sign provided at a handsink used by food employees. Preparation area.
- Critical. No handwashing sign provided at a handsink used by food employees. Dish room.
- Critical. No handwashing sign provided at a handsink used by food employees. Wait station.
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink. QUATERNARY Strips.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen area next to ice machine.
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food, fish, thawed in standing water. Corrected On Site.
- Critical. Observed employees changing gloves and engage in food preparation without washing hands.
- Critical. Observed handwash sink used for purposes other than handwashing. Handsink at cookline used for food storage.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed toxic item improperly stored. Soap dispenser installed above napkins, drinking straws. Wait station.
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3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. No handwashing signs provided at handsinks used by food employees.
- No Heimlich maneuver sign posted.
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2/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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