- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. One box of shrimps in the walk in freezer floor.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Scallops 45°F. Shrimp 45°F. Butter with garlic 48°F at the reach in cooler. Corrective action taken. Employee moved all TCS food to the walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Scallops 45°F. Shrimp 45°F. Butter with garlic 48°F. Ambient temperature 50°F. Corrective action taken. Employee moved all TCS food to the walk in cooler.
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lobster salad 46°F, tuna salad 47°F and eggs 50°F in the top of cook line cooler. Corrective action taken. Discarded voluntarily . **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- 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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4/8/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored in or above a food preparation area keys on a plate kitchen area. **Warning**
- Basic - In-use tongs stored on oven door handle and on side of garbage can cooks line. **Warning**
- Basic - Interior of ice bin with rust that has pitted the surface. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- 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 walk in cooler overnight. **Warning**
- 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. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food cook line. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit grouper 45.9°F reach in cooks line. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit chicken 45.8°F cooks line **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed from the plans we have on file. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked several items in the walk in cooler. **Warning**
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10/17/2013 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment.knives between tables on cookline
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.shell eggs stored above cheese and sauces
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.true reach in cooler on cookline . Corrected On Site.
- Critical - Observed encrusted material on can opener.rear food preperation room
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.conch chowder, clam chowder in walk in cooler, Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shrimp and pasta in reach in cooler, temperature at 48 degrees
- Observed single-service articles improperly stored.silverware not stored inverted
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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