- Basic - Equipment in poor repair. Last compartment, sanitizer compartment (per sticker) has leak and is unable to be properly filled without it leaking.
- Basic - Hood filters in disrepair. Middle filter installed horizontal over cooks line.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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10/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Small portion cup used as scoop in rice at servers area.
- Basic - Build-up of mold-like substance on nonfood-contact surface. In seat of soda gun at upstairs bar.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. On cooks line.
- 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. Used as wash, sanitize because 3 rd sink leaks.
- Basic - Equipment in poor repair. Last compartment, sanitizer compartment (per sticker) has leak and is unable to be properly filled without it leaking.
- Basic - Grease accumulated under cooking equipment. Behind cooking equipment. Grease and debris on cooks line.
- Basic - Hood filters in disrepair. Middle filter installed horizontal over cooks line.
- Basic - Leaking pipe at plumbing fixture. Under handsink at upstairs bar.
- Basic - Soil residue build-up on nonfood-contact surface. In both reach in freezers.
- Basic - Walls and ceiling with accumulated dust. Above and around cooks line.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans cooked yesterday 10/23 found during inspection on 10/24 at 67°. Stop sale issued.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Employees cutting bread, another cutting lemons. Both touching foods bare handed. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Raw shrimp 47°, stuffed mushrooms 54°, crab cake 57°, raw fish 51°, cooked spinach topping 51°. Small 2 door drawer at end of cooks line.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees beans in hot hold at 144°. Per operator product reheated just a few minutes ago. Other items reheated at same time above 165° (rice, different pan of beans, gravy). Had beans reheated. (178°) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At upstairs bar.
- Intermediate - 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.
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10/24/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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5/30/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.(throughout kitchen)(just under stove now)
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - Reach-in cooler gasket torn/in disrepair.(next to fryer)
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled.
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4/8/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles.(reach in next to fryer)
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises.(20 dead behind Dish Machine next to cooks line)
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.(throughout kitchen)
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(walk in cooler)
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.(next to fryer)
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(walk in cooler Crab cake mix 45°F, cat fish 46°F, beef 47°F, )(Reach in low boy( large crab cakes 48°F, small crab cakes 51°F, spinach sauce 51°F, )(Sliced Provolone 53°F, sliced Swiss cheese 51°F, sliced salami 52°F, )
- High Priority - Roach activity present as evidenced by live roaches found.(back wall behind dish machine next to cooks line 30 )(12 on pipes by dish machine and 3 compartment sink ) 2 under table next to fryer)(in gasket of reach in next to fryer)
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.(cooked fill Sanitizer Bucket)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(front bar and second story bar)
- Intermediate - No soap provided at handwash sink.(front bar) **Corrected On-Site**
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4/7/2014 | Routine - Food | Emergency order recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tubs of beans.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. No lid or straw.
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Equipment or utensils not designed or constructed in a durable manner. **Corrected On-Site**
- Basic - Hole in wall. By dish washing area.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to preparation.
- Basic - Single-service articles not stored inverted or protected from contamination. Forks in upstairs bar area.
- Basic - Working containers of food removed from original container not identified by common name. Cook line.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line: feta 47°, feta 48°, sliced tomatoes 47°, tuna salad 47°
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- 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.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Bar area. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cook line. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.
- 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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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.Reach in cooler on the cook line.
- Basic - Employee with no hair restraint while engaging in food preparation.Cook line employees.
- Basic - Equipment and utensils not properly air-dried - wet nesting.Stainless food containers on the clean utensil shelf.
- Basic - Food stored in undrained ice.raw shucked oysters in the walk in cooler. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair.reach in cooler on the cook line.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.Shelf under the stainless prep table in the kitchen area.
- Basic - Soda gun holster with accumulated slime/debris.kitchen area no longer used
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Throughout the walk in cooler.
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6/19/2013 | Routine - Food | Administrative complaint recommended |
- Observed Reach-in cooler gasket torn/in disrepair.Cookline
- Observed exhaust system operated with filters removed. For reporting purposes only.Cookline
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12/14/2012 | Routine - Food | Call Back - Complied |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.Kitchen area.
- 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. This violation must be corrected by : 12/03/2012 .
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed Reach-in cooler gasket torn/in disrepair.Cookline
- Critical - Observed an open beverage container on clean equipment.Coffee cup on Robo Cpop slicer.
- Observed exhaust system operated with filters removed. For reporting purposes only.Cookline
- Critical - Observed food stored on floor.Bag of bread loaves in the kitchen prep area.
- Critical - Observed food stored on floor.Bag of potatoes and a bag of onions in the walkin cooler
- Critical - Observed uncovered food in holding unit/dry storage area.Loqves off bread in the walkin cooler
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.K extinguisher at back door
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10/3/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. At 0ppm. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between glove changes. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees touching/cutting lemons and sliced cheese with bare hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Gumbo at 49 degrees and pork at 46 degrees in walk in cooler. Corrected On Site.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed Reach in cooler gasket torn/in disrepair. Repeat Violation.Salad cooler reachin
- Observed exhaust system operated with filters removed. For reporting purposes only. Repeat Violation.Cook line over grill.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Beef gravy and rice. Corrected On Site.Reheat on stovetop.118 rice 112 beef gravy.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.Reheat on stove top.165
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.Condiment bottles on cook line
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5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/18/2012 | Routine - Food | Call Back - Complied |
- 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.
- Observed build-up of grease on nonfood-contact surface.Hood filters on cook lin..
- Observed exhaust system operated with filters removed. For reporting purposes only. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing.Washing lemons in handwashing sink
- Observed reach-in cooler gasket torn/in disrepair.Deli style cooler on cook line
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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4/18/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Can opener soiled.
- Floor of reach in cooler soiled.
- Critical - Observed no consumer advisory on raw/undercooked foods.
- Critical - Operating with out DBPR food license.
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3/29/2012 | Routine - Food | Warning Issued |
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