- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage shelves
- Basic - Case/container/bag of food stored on floor in walk-in cooler. **Corrected On-Site**
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable. Kitchen entrance
- Basic - Gaskets with slimy/mold-like build-up. Chest freezer
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Presetting of unwrapped silverware outdoors.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Reach-in freezer gasket torn/in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface. Knives holder
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.by kitchen hand washing sink.
- Basic - Wall soiled with accumulated food debris. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
- 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. **Corrected On-Site** **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves raw ceviche using cobia fish. As per chef, it is received fresh, cut and placed in lime juice Parasite destruction provided by OPEN BLUE FOR COBIA FISH. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw tuna over rte sauce inside reach in cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. WC, quaternary, 400 + ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Handwash sink missing splash guard in warewashing area.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pastry section.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Water filter not changed according to manufacturer's instructions.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - Clean equipment stored on floor. Pans **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phones on shelf above prep area **Corrected On-Site**
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not maintained smooth and durable. Some areas of the kitchen **Repeat Violation**
- Basic - Light shield damaged/in disrepair. In storage area where clean equipment is stored.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Reach-in freezer gasket torn/in disrepair.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name. Flour **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. Employee cutting vegetables to add to ceviche. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Repeat Violation**
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area. Container with butter to softened butter **Corrected On-Site**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable. Some areas of the kitchen
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Pastry hand washing sink, and bar hand washing sink.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cook line
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name.sugar and flour stored in containers
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary in WC buckets exceed 300 ppm **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Not working in unit
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For wiping cloth buckets.
- 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 short ribs prepared on Monday as per employee
- Intermediate - Slicer blade guard soiled with old food debris.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing. All kitchen area and food preparation **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Most coolers **Warning**
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5/8/2013 | Routine - Food | Warning Issued |
- Ceiling tile missing. Water lines above dishwash area. Condensation water dripping in kitchen area.
- Critical - Hand wash sink lacking proper hand drying provisions. In hand wash sink in dishwashing area dish
- Critical - Handwash sink not accessible for employee use at all times. In bar area.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Test kit not available.
- Critical - No handwashing sign provided at a handsink used by food employees. In bar hand wash sink.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. No thermometer located inside reach in cooler in prep area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. Soda machine in bar area.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Walk in cooler shelves need cleaning.
- Critical - Observed dented/rusted cans. 70 oz can white giant beans dented on shelf.
- Observed open dumpster lid.
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/9/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. IN MOP SINK.
- Critical - Hand wash sink lacking proper hand drying provisions. DISH MACHINE AREA
- Critical - No handwashing sign provided at a handsink used by food employees. KITCHEN AND BAR
- 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ICE SCOOP
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed wall and/or ceiling obstructed with exposed utility lines.
- Critical - Working containers of food removed from original container not identified by common name.
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5/2/2012 | Routine - Food | Warning Issued |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. buttered bread.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 37-13-1 Observed ceiling leaks on prep table area.
- 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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5/5/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk-in-cooler
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Handwash sink not accessible for employee use at all times.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Observed attached equipment soiled with accumulated dust.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling leaks on prep table area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed utensils stored in crevices between equipment.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/28/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. on floor
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. DESSERT STATION
- Critical. No current hood fire suppression system inspection report available. For reporting purposes only. DESSERT SECTION A FRYER .
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9/27/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.bulk storage containers
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor. Repeat Violation.
- Observed employee with no hair restraint.
- Observed employee with no beard guard/restraint.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed wall and/or ceiling obstructed with exposed utility lines.
- Critical. Observed toxic item stored by food. Corrected On Site.
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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