- Basic - Interior of microwave soiled with encrusted food debris.
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
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3/31/2014 | Routine - Food | Warning Issued |
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup in WIC
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Soup in WIC
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Ice scoop handle in contact with ice. Behind bar
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. observed fish in bucket of water off cookline
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Expired 12/01/2012
- 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.observed employees handle ready to eat hamburgers and sandwiches bare handed **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Observed employee handle raw beef then rinse hands in prep sink no soap used
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.observed raw hamburger stored above raw fish in reach in cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink
- Intermediate - Handwash sink used for purposes other than handwashing. Observed empty cole slaw container In Hand sink off cookline
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 2 servers, 3 bartenders, 2 in kitchen. **Warning** **Repeat Violation**
- 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. **Warning**
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1/23/2013 | Routine - Food | Warning Issued |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.must have certified food handler cards
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 114f
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 30 corrected 3rd run Repeat Violation. Corrected On Site.
- Critical - Emergency lighting illumination not provided for at least 1.5 hours during failure of normal lighting. For reporting purposes only.
- Critical - Hand sink missing in food preparation room or area. bar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 48f Corrected On Site.
- Observed single-service articles improperly stored. bar area
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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8/3/2011 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink. cookline handsink
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed 0ppm chlorine in dishmachine
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee switch gloves without washing hands inbetween pairs
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee using same utensil to handle raw and undercooked chicken and to plate fully cooked chicken
- Critical - Observed handwash sink used for purposes other than handwashing. large grill scraper observed being stored in cookline handsink. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored over raw fish in walk-in cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed cookline sanitizer bucket exceeding 200ppm chlorine.
- Critical - Raw animal food not properly separated from ready-to-eat food. observed raw beef stored in same tray with fully cooked lunchmeats in walk-in cooler
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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 30 ppm first two runs
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 114f
- Critical. Hand wash sink lacking proper hand drying provisions. bar wait stations Corrected On Site.
- Critical. Employees not informed of acceptable sanitary practices. exclusions/restrictions
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. non food items abound Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Observed open dumpster lid. vectors spreading garbage everywhere
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1/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish stored over creamers in walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw sausage stored over cooked ham & turkey in walk in cooler.
- Critical. Observed cloth used as a food-contact surface. over lettuce in walk in cooler
- Critical. Hand wash sink lacking proper hand drying provisions. waitstation next to condiments reach in cooler.
- Observed grease accumulated on kitchen floor. excessive amounts of grease build up under equipment on cookline.
- Observed food debris accumulated on kitchen floor. excessive amounts of food debris under equipment on cookline
- Observed attached equipment soiled with accumulated dust. vents in kitchen
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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