- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands and changed gloves....employee grave a steak put it on grill than cut bread **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 cut lemon with bare hands in kitchen . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....sour cream ,butter 44° , milk 43° in walk in cooler ( front of door) . Operator stated back and forth keep opening door cause temperature high. Advised operator closed door all the time . Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.....raw shell eggs top of whipped cream . **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. ....raw lobster with French fry. **Corrected On-Site**
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11/07/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cloth gloves contacting ready-to-eat food....sushi rice covered by towel . **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. ...by crush ice machine. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit......sushi rice spoon.
- Basic - No handwashing sign provided at a hand sink used by food employees.....bar . **Corrected On-Site**
- Basic - Paper towel used as liner for food container. ......all sushi fish in sushi case and walk in cooler. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.....all over the place. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area .... Both bars.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking ......sushi rice . **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. ....raw fish stored next to and over ready to eat food French fry, crab meat , shrimp . **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation......tomato sauce in walk in cooler . Operator discarded food. **Corrected On-Site**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. .......purple liquid spray bottle by the tea machine. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Soda gun soiled......front bar. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled......purple liquid spray bottle by tea machine in server station.
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.....by soda dispenser.
- Basic - Cutting board has cut marks and is no longer cleanable.....big white one , cook line.
- Basic - Equipment in poor repair......flip top reach in drawer across from broiler in cook line . Must not have stored any potentially hazardous food until maintain .proper temperature at 41° or below.
- High Priority - Food stored in ice used for drinks.......juice bottle stored in drink ice in main bar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......steak 46°, sea food , spinach 52°, cooked Brussels sprouts 47° in flip top reach in drawer across from broiler in cook line . Food being held less than 4 hours . Food moved to freezer. Corrective action taken. Sea food , butter, cheese sauce, 47° in walk in cooler . Operator stated that back and forth keep opening door make high temp.on food. Advised closed door all time. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.....sushi rice 107° in sushi station . Time marked on rice. **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....some have, some don't .
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.....dumped ice , cut Mallon at main bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....kitchen. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Packaged food not labeled as specified by law......7 salt. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.....ribs and sweet potato in walk in cooler. **Corrected On-Site**
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.....white cutting board in cook line.
- Basic - No handwashing sign provided at a hand sink used by food employees.....bar.
- Basic - Spray bottle containing a food product not labeled....water spray bottle in kitchen. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.....kitchen.
- 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......00 ppm.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.....raw shrimp above cooked shrimp, lobster . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink......ice dumped by ice machine sink.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink....women rest room.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
- 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 shrimp , lobster in reach in cooler.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap....broken.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.lights over the stove.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Cups instead of scoops used for flour and batter
- Basic - No handwashing sign provided at a hand sink used by food employees, bar.
- High Priority - Live flies in kitchen. 3 flies were observed
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded for Seabass and corbina used for ceviche.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw tuna next to cooked eel. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
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8/8/2013 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **corrective Action Taken**
- High Priority - Small flying insects in bar area.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. in kitchen. **Corrected On Site**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. ... Consumer Advisory is printed on menu but without OYSTERS OR a symbol preceding it and the same symbol preceding each applicable menu item.
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Bathroom not enclosed with tight-fitting, self-closing doors. --- all public rest room doors. As of 04/15/2013 Not Complied
- Covered waste receptacle not provided in women's bathroom. ... As of 04/15/2013 Not Complied in one W restroom.
- Lights missing the proper shield, sleeve coatings or covers. --- in kitchen prep area above microwave oven. ...As of 04/15/2013 Not Complied
- No handwashing sign provided at a handsink used by food employees. --- atthrouhhout restaurant at all handsinks. Repeat Violation. ... As of 04/15/2013 Not Complied
- Observed handwash sink used for purposes other than handwashing. --- cocktail bar handsink used as dump sink. ...As of 04/15/2013 Not Complied.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- utensils on cook line, ladles, whisk, etc. --- Corrected On Site. ... As of 04/15/2013 Not Complied
- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- cook line refrigerated drawers. See "Food Temperatures" on page #1 of this report. ... As of4/15/2013 ... Fresh salmon 53? ground beef sliders 47? beef tenderloins 45? chicken 45? **Corrective Action Taken**
- Wet wiping cloth not stored in sanitizing solution between uses. --- Cocktail bar. As of 04/15/2013 Not Complimed
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4/15/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Light not functioning. ... All in cook line exhaust hood
- 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.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
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12/6/2012 | Complaint Full | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. ... KITCHEN DISHMACHINE Tested at 0PPM for two cycles. ... COCKTAIL BAR Tested at 0PPM
- Light not functioning. ... All in cook line exhaust hood
- 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.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice. 59?, beef sliders 48?
- Critical - Observed shellstock shipper's tag lacking required information. ... LAST DATE OF USE MUST BE RECORDED ON BACK OF TAGS.
- Plumbing system in disrepair. ... HWS on cook line NO Hot Water
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ... In walk In Cooler
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12/5/2012 | Complaint Full | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler drawers on cookline. Ambient air temperature 48 degrees. Corrective Action Taken, Management added proper pans. 44 degrees aat end of inspection.
- 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. Management states employees have not worked more then 60 days at time of inspection.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, cookline. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cutting cucumber on sushi line. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Slicing bread on cookline. Corrected On Site.
- Observed ice scoop with handle in contact with ice, bar.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, tongs and molds, sushi bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit filets, sliders and sliced turkey, All food between 46 and 53 degrees. Corrective Action Taken. Management moved to reach in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, lobster 53 degrees and pasta 50 degrees. Double panned. Corrective Action Taken. Set up correctly.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, spoons at sushi bar. Corrected On Site.
- Critical - Observed unlabeled spray bottle, cleaner, bar.
- Wet wiping cloth not stored in sanitizing solution between uses, sushi bar.
- Critical - Working containers of food removed from original container not identified by common name, squirt bottle on cookline.
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8/31/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. --- all public rest room doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 PPM. (There is no chlorine sanitizer on-site).
- Critical - Hand wash sink lacking proper hand drying provisions. --- at cocktail bar.
- Critical - Handwash sink not accessible for employee use at all times. --- at sushi bar, handsoap not accessible . blocked by 'micros' printer cables.
- Critical - Handwashing cleanser lacking at handwashing lavatory. --- at cocktail bar handsink
- Lights missing the proper shield, sleeve coatings or covers. --- in kitchen prep area above microwave oven.
- Critical - No handwashing sign provided at a handsink used by food employees. --- atthrouhhout restaurant at all handsinks. Repeat Violation.
- 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.
- Critical - Observed handwash sink used for purposes other than handwashing. --- cocktail bar handsink used as dump sink.
- Critical - Observed handwash sink used for purposes other than handwashing. --- cook line handsink usedas dumpsink
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- plastic containers without handles in dry food bins.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- utensils on cook line, ladles, whisk, etc. --- Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- cook line refrigerated drawers. See "Food Temperatures" on page #1 of this report.
- 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. --- ABC extinguisher at cocktailbar on floor.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. ---cook line, cold table/reach in cooler opposite ranges. See "Food Temperatures" on page 1 of this report
- Wet wiping cloth not stored in sanitizing solution between uses. --- Cocktail bar.
- Wet wiping cloth not stored in sanitizing solution between uses. --- Servers Station
- Wet wiping cloth not stored in sanitizing solution between uses. --- kitchen
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8/21/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. ___ AT ALL HANDSINKS
- 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.
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6/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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