- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Styrofoam cups at entrance to prep area, corrected manager removed. **Corrected On-Site**
- Basic - Food stored on floor. In kitchen by cookline, large bin of meal, corrected chef placed on plastic riser. **Corrected On-Site** **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. Cookline. Corrected chef removed. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop in flour handle in product. Corrected chef removed. **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Several throughout kitchen. **Repeat Violation**
- 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. Gave operator sign and observed being placed in conspicuous location. **Corrected On-Site**
- Intermediate - Soda gun soiled. On inside bar area, corrected manager cleaned. **Corrected On-Site**
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10/17/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Two cases of flour by cookline. Corrected cook removed to shelf. **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In prep area.
- Basic - Reach-in cooler gasket torn/in disrepair. By cookline reach in cooler. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Flour by cookline, corrected cook labeled. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. In kitchen and ware washing area.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Prepared meat patties in container over onion rings. Corrected manager removed onion rings. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket sanitizer > 200 ppm. Corrected cook diluted. **Corrected On-Site**
- Intermediate - Accumulation of pink substance in the interior of the ice machine. On ice shield.
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07/14/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above make table in kitchen. **Repeat Violation** At call back employee drinks with lid and straws on prep table in fish prep room.
- Basic - Reach-in cooler gasket torn/in disrepair. Upright reach in cooler at entry of cook line and make table in cook line. At call back cook stated new gaskets are on order.
- Basic - Soil residue build-up on nonfood-contact surface. Fan above marketable, also soda gun holster in bar. At call back fan still dirty.
- Intermediate - Handwash sink used for purposes other than handwashing. Server station and bar used as dump sink and to rinse wiping cloth. At call back observed hand washing sink being used as dump sink by staff.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Upright reach in cooler at kitchen entry. **Repeat Violation** At call back shelves in same cooler with food debris.
- Intermediate - Soda gun soiled. Bar. At call back gun behind bar.
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3/31/2014 | Complaint Full | Call Back - Complied |
- Basic - Building components, attachments or fixtures in poor repair. AC wall unit is not sealed around it and space has been filled with paper towels. Dinning room near server station and ice room.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above make table in kitchen. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Whole fish in triple sink right compartment in fish room with water barely running, also in the middle compartment fish fillets thawing at room temperature, and in left compartment fish that has been thawed out sitting in colander at 51°F. Thawing was corrected by turning water faster on both. **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms in cook line. Discussed this with cooks.
- Basic - Reach-in cooler gasket torn/in disrepair. Upright reach in cooler at entry of cook line and make table in cook line.
- Basic - Soil residue build-up on nonfood-contact surface. Fan above marketable, also soda gun holster in bar.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish fillets in left compartment of triple sink in fish room at 51°F. Corrective action taken, ice down. Also, in front server station reach in cooler cut tomatoes 44°, cut lettuce 45-46°, milk 45°. Corrective action taken, removed card board from top shelf which seems to be blocking the air flow since ambient thermometer on top shelf reads 40°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked yesterday not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Red chowder (chopped clam meat in tomato base) found in walk in cooler at 46-47°. Stop Sale issued. **Repeat Violation**
- 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. Egg wash, shrimp, scallops, calamari, according to cook he placed all this items at 12:15. Time notated. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Server station and bar used as dump sink and to rinse wiping cloth.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Upright reach in cooler at kitchen entry. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Five gallon buckets of red chowder (chopped clam meat in tomato base) full and covered. Cooked yesterday and placed in walk in cooler overnight found at 46-47°F. **Repeat Violation**
- Intermediate - Soda gun soiled. Bar.
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1/21/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Multiple in sugar, soups and beans in walk in cooler. **Repeat Violation**
- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Pitchers, in server station dining room.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cutting board, by server station. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pep table, fish room. **Corrected On-Site**
- Basic - Uncleanable knife block in use to store knives. Two.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked yesterday not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. White chowder, in walk in cooler. Found at 51-55°F. Stop Sale issued.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food. Portioned raw seafood burgers over bags of vegetables, reach in freezer. Also, container of raw gator tail over cooked food in reach in cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine, more than 400 ppm. -- 50 ppm. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Throughout cook line.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. One provided.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large buckets filled with soups and beans, covered. Found in walk in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Smoked fish dip and cooked mushrooms mix in reach in cooler. **Corrected On-Site**
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffle cup in baked beans in reach in cooler cook line. **Repeat Violation**
- Basic - Case of single-service articles stored on floor in wait station. To go cups.
- Basic - Food stored on floor. Boxes of seafood in walk in freezer. **Repeat Violation**
- Basic - Water leaking from faucet/faucet handle. Handsink in dish area.
- Basic - Working containers of food removed from original container not identified by common name. Flour container at cook line. Also sugar container at drink station.
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet.
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3/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Non handled cups stored in food containers in multiple locations throughout. Corrective action removed containers.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table over drawer warmer, corrective action moved drink.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Fan blowing into cook line area. Fan covers in walk in cooler. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping food on cook line.
- Critical - Observed food stored on floor. Box of cracker meal on cook line under stove area, corrective action took off floor. Multiple boxes in walk in freezer.
- Critical - Observed handwash sink used for purposes other than handwashing. At server station dumping bucket, in fish room thawing seafood in handwash sink.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Pulled pork opened Saturday, corrective action dated.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw bacon over cooked items in upright reach in cooler between kitchen and dish room, also raw seafood over cooked seafood, corrective action reversed storage.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw bacon over raw seafood in upright reach in cooler between kitchen and dish area, corrective action removed bacon.
- Plumbing improperly installed. 3 compartment sink in fish room waste pipe draining outside building onto ground.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Shrimp, oysters, egg wash, clams, french fries held at cook line on time control, corrective action time marked been out forless than 30 minutes according to manager.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice, red chowder in steam table at 97-123F, collard greens at 132F, corrective action reheated items to 165F.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Corrected On Site. Moved. Repeat Violation.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation.
- Critical - Violation: 22-24-1 Observed buildup of old debris around soda dispensing nozzles. Soda fountain in server area.
- Critical - Violation: 22-25-1 Observed buildup of soiled material on mixer head. Across from triple sink. Repeat Violation.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Inside fryer behind door, near fry table at cookline. Repeat Violation.
- Violation: 23-08-1 Observed soda gun holster with accumulated slime/debris. Multiple. Repeat Violation.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Rinsing debris from prep table into hand sink, dish washing are. Corrected On Site. Cleaned.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen. Repeat Violation.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. Ceiling fan in dish washing area.
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 300+ ppm in bucket. Corrected On Site. 50 ppm.
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5/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple potentially hazardous food cold holding temperatures taken at 46-47F in walk in cooler. Unit cooling at 47F.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked greens 60F, chowder 59F, black beans 65F, black beans 66F, chowder 61F, all in walk in cooler with yesterday's date. Products made yesterday and put in large 5 gallon buckets and placed in walk in cooler per cook.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Corrected On Site. Moved. Repeat Violation.
- Observed attached equipment soiled with accumulated dust. Ceiling fan in dish washing area.
- Observed build-up of grease on nonfood-contact surface. Inside fryer behind door, near fry table at cookline. Repeat Violation.
- Critical - Observed buildup of old debris around soda dispensing nozzles. Soda fountain in server area.
- Critical - Observed buildup of soiled material on mixer head. Across from triple sink. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Rinsing debris from prep table into hand sink, dish washing are. Corrected On Site. Cleaned.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Dressing-phf 47F, dressing-phf 46F, cheese 47F, all in walk in cooler. Walk in cooler cooling at 47F.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 300+ ppm in bucket. Corrected On Site. 50 ppm.
- Observed soda gun holster with accumulated slime/debris. Multiple. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/14/2012 | Routine - Food | Warning Issued |
- Equipment or utensils not designed in a manner consistent with the food code. Scoop without handle in beans in reach in cooler on cookline. Corrected On Site. Discarded.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Next to reach in cooler on prep table by heat lamps. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Inside fryer doors.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. Soda gun, multiple.
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable. On make table on cookline.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Ceiling of walk in cooler.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. In dish washing area. Corrected On Site. Discussed proper procedure with manager.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before on gloves to cut cabbage. Corrected On Site. Discussed proper procedure with manager.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food stored on floor. Box of clam strips, raw chicken in walk in freezer. Corrected On Site.
- Observed ice scoop with handle in contact with ice. In bin, behind bar. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Faucet at prep sink in dish washing area.
- Critical - Observed live flying insects in kitchen.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw shell eggs over raw scallops in walk in cooler. Corrected On Site. Reversed storage.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 300+ ppm, bucket. Corrected On Site. 100 ppm.
- Observed soda gun holster with accumulated slime/debris. Multiple.
- Observed walk-in cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses. On table in dish area. Corrected On Site.
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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/ no original certificate of employee food safety training.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. / food items not included for time in lieu. / mgr. added hush puppies, egg wash. for time as public health control. Corrected On Site.
- Observed reuse of single-service articles./
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ employee going in the walk in cooler and out walk in cooler. employee rewashed hands and wear new gloves. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name./ walk in cooler.
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name./ plastic white food containers. in reach in cooler / kitchen. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg wash with milk at 62 degF. in food prep. area/ fryer. Corrected On Site. / product disposed off.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked rice 100 degF./ cooked plant foods 118 degF.,cream soup 122 degf. in hot holding unit station. Corrected On Site. product reheated to 165 degF/ kept at 135 degF.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures./
- Critical. No conspicuously located thermometer in holding unit./ reach in cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ kitchen employees. Corrected On Site. employees rewashed hands & put new gloves.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./ red beans in white container. & horseradish in front reach in counter.
- Observed employee with no beard guard/restraint.
- Observed soda gun holster with accumulated slime/debris./ Bar Area.
- Critical. Observed handwash sink used for purposes other than handwashing./ storing of food containers./ back food prep. area./ back of walk in cooler.
- Critical. Hand wash sink lacking proper hand drying provisions./ back food prep. area/ behindwalk in cooler.
- Lights missing the proper shield, sleeve coatings or covers./ heat lamp bulbs must have a protective coatings./ shield. Repeat Violation.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ sanitizing bucket/ wait station.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. /employees not familiar with requirements in maintaining temperatures of foods. cold foods must be kept at 41 deg or below / hot foods mus be kept at 135 degF. or above.
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8/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name./ working flour container.
- Critical. No conspicuously located thermometer in holding unit./ undercounter cooler wait station.
- Critical. Observed uncovered food in holding unit/dry storage area./ under heat lamp bulb without shield.
- Critical. Observed uncovered food in holding unit/dry storage area./ oysters in food container on top shelf of cooler.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ sugar bin.
- Wet wiping cloth not stored in sanitizing solution between uses./ lad preparation area.
- Critical. No handwashing sign provided at a handsink used by food employees./ handsink at fish / food prep. area.
- Critical. Observed live flies in kitchen./ dining area.
- Lights missing the proper shield, sleeve coatings or covers./ heat lamps.
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6/9/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. example -beans, noodles Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.-reusing plastic tubs for other food products Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shrimp and clams in kitchen in batter mix, placed on line at 1:00 ish, will discard by 5 pm if not utilized. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water.- several seafood items Corrected On Site.
- Critical. Observed food stored on floor.-walkin cooler Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.-wait station area-cup used as scoop.
- Observed equipment in poor repair. 3 door cooler in set up station waitress station is pooling water. Repeat Violation.
- Critical. No drain covers provided for three compartment sink-to plug hole.
- Observed build-up of grease on nonfood-contact surface.-inside fryer Repeat Violation.
- Observed ice scoop holder with slimy/mold-like build-up.
- Observed single-service items stored on floor.-on shelf not 6 inches in wait area
- Plumbing system in disrepair.- leaking pipes at 3 comp sinks
- Critical. Handwash sink not accessible for employee use at all times.-blocked by chopping block in room with 3 comp sink. Repeat Violation.
- Light not functioning.-in room with ice machine
- Critical. Unlabeled toxic container does not bear the manufacturer's label.-reusing plastic bucket states Barbers Seafood for sanitize buckets Repeat Violation.
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1/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ RTE PHF food milk.
- Critical. Working containers of food removed from original container not identified by common name./ plastic white food container in standing cooler near kitchen stove.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Corrected On Site.
- Observed employee with no beard guard/restraint.
- Observed gaskets/seals on cold holding unit in poor repair./ undercounter coolers.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./water pooling./ front undercounter cooler.
- Observed build-up of grease on nonfood-contact surface./ inside of door of fryers.
- Critical. Handwash sink not accessible for employee use at all times./ uses for storage of cole slaw. Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ sanitizing bucket at wait station/ handsink.
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8/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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