- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage area. **Repeat Violation**
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Above triple sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. 50 ppm **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Kitchen.
- High Priority - Small flying insects in bar area.
- Intermediate - Handwash sink used for purposes other than handwashing. Used has a prep sink. Oyster station.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers steaks cook to customer requested temperature. **Corrected On-Site**
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep line at cook line, corrective action removed drink.
- Basic - Outer openings not protected with self-closing doors. Rear exit door. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Cans of crabmeat, corrective action put back in cooler, still frozen.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice cooked yesterday, temperatures taken during inspection 45-46?F. Temperatures verified with kitchen manager, Estin.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Bacon, scallops over mango salsa, corrective action reversed storage. Also glass door cooler at end of cook line seafood over ready to eat. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Back room next to washer/dryer chicken over cooked pork.
- High Priority - Small flying insects in bar area. Near soda gun.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Gumbo at 68-69?F in walk in cooler, corrective action removed lids.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sausage, meatloaf, corrective action labeled. Also cooked greens in glass door cooler. **Repeat Violation**
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in unit at end of cook line next to grill at 50F, corrective action turned down temperature of unit. Walk in cooler at 44F, coorective action perature of unit turned down. Corrected On Site. Walk in cooler cooled to 40F during inspection.
- Equipment and utensils not properly air-dried. Wet nesting.
- Critical - Hand wash sink lacking proper hand drying provisions. In kitchen and cook line, corrective action added paper towels.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on oven handle, corrective action moved toongs.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrective action certified manager came during inspection.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Chest freezers and reach in freezer in back rooms lids rusty.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Over sandwich unit on cook line, corrective action moved drink.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting carrots for shrimp dip, corrective action put on gloves.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when reheating food on stove.
- Critical - Observed employee food stored with restaurant food, corrective action moved food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Trays of cooked chicken, sausage, bacon wrapped shrimp in reach in cooler all night at 50-51F. Temperatures verified with kitchen manager. Observed trays voluntarily discarded. Corrective action-all other food in unit stored in walk in cooler overnight and put in reach in at opening. All other food temperatures were 42 or below, moved back to walk in cooler until unit reaches 41F. Walk in cooler-all items between 47-48F: cooked beef, beans, rice, fish dip-some items on top shelves near fans at 41F-cooked pastas-temperature of unit turned down.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw salmon and shrimp over vegetables and dessert plates in glass upright reach in cooler next to salad cooler, reach in cooler cook line raw seafod over cooked food, corrective action reversed storage.
- Critical - Outer openings not protected with self-closing doors. Rear exit door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gumbo at 105-107F in steam table, corrective action reheated to 165F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Collard greens in upright glass cooler. Mashed potatoes, grits in prep cooler on cook line.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. Dish machine sanitizer jug empty. Replaced jug, sanitizing at 70ppm.
- Equipment or utensils not designed or constructed in a durable manner. Cloths under cutting board. Make table cutting board at cookline. Corrected On Site. Changed for gloves.
- Critical - Handwashing cleanser/handwash sign lacking at handwashing lavatory. Next to oyster prep area. Corrected On Site. Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle, cookline. Corrected On Site. Moved.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine.
- Critical - No complete 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. Employee training completed, but no certificates filled out. Repeat Violation.
- Critical - Observed interior of microwave soiled. Over make table reach in cooler next to tall coke cooler at cookline.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Observed personal care item stored with food. Backpack hanging with clean containers, on storage rack next to dish machine. Corrected On Site. Moved.
- Critical - Observed potentially hazardous food thawed at room temperature/in standing water. Crab meat next to triple sink. Corrected On Site. Still frozen, moved to walk in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 500+ ppm, bucket. Corrected On Site. 100 ppm.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Straws in containers at bar available for customers to take, unable to touch witthout touching multiple straws.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. Given sign.
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Next to chest freezer in back storage.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple foods in walk in cooler temped 45-46 degrees F. Corrected On Site. Turned down temperature of walk in cooler. Foods retemped at 42 degrees F and below.
- Critical - No handwashing sign provided at a handsink used by food employees. Men and women's restrooms. Corrected On Site. Repeat Violation.
- 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. No certificates filled out, but tests had been fiiled in/taken. Corrected On Site. Started filling out certificates.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cloths under cutting board. Multiple.
- Nonfood-contact equipment not designed and constructed in accordance with the food code. Scoop with no handle in red pepper seasoning on storage shelf.
- Critical - Observed an uncovered electrical box. For reporting purposes only. Outside patio area.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. In soiled container on dish storage rack.
- Observed cutting board grooved/pitted and no longer cleanable. Multiple.
- Critical - Observed food being cooled by nonapproved method. Tightly wrapped bags of pasta in walk in cooler. Corrected On Site. Opened bags.
- Critical - Observed interior of reach-in cooler soiled with accumulation of residue. Bottom of keg reach in cooler. Repeat Violation.
- Critical - Observed live flying insects in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked artichokes 45, black beans 46, cheese 45, cheese 46, all in walk in cooler. Corrected On Site. Turned temperature of unit down. Retemped foods 42 and below.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Half and half in tall reach in cooler next to chest freezer. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Shucked oysters in reach in at oyster prep area. Corrected On Site.
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7/14/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface./ under white chopping boards in the kitchen area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue./ water accumulation reach in cooler in the kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area./top Shelf food rack. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name./ flour container on top of prep. table.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served./ Mgr. documented time in lieu for PHF. foods. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name./ flour container in the kitchen.
- Critical. No conspicuously located thermometer in holding unit./ standing freeaer.
- Critical. Fruits/vegetables not washed prior to preparation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed employee with no beard guard/restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried./ wetnestting.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ sanitizing bucket.
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed food stored on floor./ bag of oyster & produce. in walk in cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ employee re-washed hands & wear new gloves. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Equipment and utensils not properly air-dried./ wetnessting of pots & pans.
- Critical. Outer openings not protected with self-closing doors.
- Critical. Observed toxic item stored by food./ delimer stored near food/ under prep. table. Corrected On Site.
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5/6/2010 | Routine - Food | 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./ cooked potentially hazardous foods in walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ grated cheese parmesan 66 deg F. Butter 45 deg F./ kept in room temperature. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit./ undercounter cooler in the kitchen & freezers in the backroom.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. / seasoning in kitchen area. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./ water pooling in undercounter refrigerator in kitchen area.
- Equipment and utensils not properly air-dried./ wetnestting / stacking while wet.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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