- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
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11/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Tray with knives next to the oven Container with the scoops next to the oven **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Floor drains maintain clean **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Lights not maintained clean **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Prep cooler before the oven **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket 200ppm chlorine **Corrected On-Site** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Storage containers on the rack in the rear **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- 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. **Warning**
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10/09/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open bottle of drinking water **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Mc and cheese scoop **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Prep cooler. Salad cooler.**Warning** **Warning**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Repeat Violation** **Warning**
- Basic - Shelves under preparation table soiled with food debris in the rear food areas **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Breading container / sugar container. **Corrected On-Site** **Warning**
- High Priority - License expired within 30 days after expiration date. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **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. Cooked ricin the walk in cooler cooked 4/2/14 **Corrected On-Site** **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Repeat Violation** **Warning**
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4/7/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Walk in cooler leaking water.
- Basic - Food debris accumulated on kitchen floor in the walk in cooler.
- Basic - Food debris/dust/soil residue on dry storage shelves. Shelves not easily cleanable.
- Basic - Gaskets/seals on holding unit in poor repair. Prep cooler with ripped gaskets.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Prep cooler **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shell eggs over the seafood in the walk in cooler. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed her hands at the 3-compartment sink. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under the hood.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. License verified in the office as delinquent / active .
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Solution between 10ppm-50ppm. Reset - 50ppm **Corrected On-Site**
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/9/2013 | Complaint Partial | Call Back - Complied |
- Basic - Reach-in cooler gasket torn/in disrepair. Salad cooler **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. White reach in cooler before the hand sink at cooking area. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer **Repeat Violation** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket 0ppm **Repeat Violation** **Warning**Call Back found the bucket at 0ppm.
- 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. (New employee must be trained within 60 days of hire. **Warning**
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2/8/2013 | Routine - Food | Call Back - Complied |
- High Priority - Sewage/wastewater backing up through floor drains. Observed ware washing sink when released and hand sink next to the cook line is running is overflowing onto the floor. Manager stated it began at about 3:00pm. Ware washing ink was ran with other hand sinks an the overflow only occurs with the hand sink next to it. Observed grease waste disposal receipt showing grease trap pumped 1/30/13 (9 days ago). Deputy Director authorized clean up of floor, hand sink next to the ware washing no to be used . Employees utilize other hand sinks. Establishment place on 24 Hour call back by the Deputy Director.
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2/8/2013 | Complaint Partial | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Convection oven at the walk in cooler area. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or cover under the hood. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Salad cooler **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. White reach in cooler before the hand sink at cooking area. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer **Repeat Violation** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket 0ppm **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab cakes 55?/shrimps 65?/raw oysters 56?/raw chicken 55?/catfish 55?. Manager stated food products were removed from the walk in cooler at 11:30am to the unit. Food remove the freezer to chill then to the walk in cooler. Rechecked fish at 33?/raw oysters 28?/ crab cakes 28?/ raw chicken 33?. *Warning** **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Degreaser under the shelf at the prep table at the cook line. **Corrected On-Site** **Warning**
- Intermediate - Cold holding equipment incapable of 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. Storage cooler not blowing at the fan, foods ranging from 55? **Warning**
- Intermediate - Encrusted, soiled material on slicer. **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. (New employee must be trained within 60 days of hire. **Warning**
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2/6/2013 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. Light not shielded in the walk in cooler.
- Lights missing the proper shield, sleeve coatings or covers. Under the hood.
- 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. New employee's must be trained within 60 days of hire.
- Observed ceiling tile with water damage over the walk in cooler.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee's must wash their hands between each glove change.
- Observed employee with no hair restraint. All food cashiers.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor area(s) covered with standing water. Ice machine area.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection oven.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Bucket 200ppm +
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Red beans 120 degrees, warmer. Corrected On Site. Reheated to 168 degrees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Red beans in the walk in cooler. Corrected On Site.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter on the ice machine .
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8/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Obsered carbon dioxide/helium tanks not adequately secured. One next to soda bibbs.
- Observd clean plastic food container not properly air-dried on clean dish rack in kitchen.
- Observed dusty walk in cooler vent covers.
- Critical - Observed employee improperly washing hands. Observed food handler wash hands for less than 20 seconds. Food handler wash for approximately 8 seconds. Observed at hand sink next to fryer.
- Observed gaskets with slimy/mold-like build-up. Walk in cooler gaskets.
- Observed ice machine leaking water onto floor.
- Critical - Observed raw shell eggs stored on rack over raw uncooked bag of onions.
- Observed residue build-up on nonfood-contact surface. On bottom shelves of food prep counters next to fryer and flour containers. Repeat Violation.
- Observed severely cracked food container stored on clean dish rack in kitchen.
- Observed wet wiping cloth not stored in sanitizing solution between uses. Observed one wet wiping cloth stored on drainboard of three compartment sink. Corrected On Site.
- Critical - Observed working containers of food removed from original container not identified by common name. Bread crumbs container stored in dry storage area hallway between rear exit door and kitchen.
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. On bottom rack of metal utensil next to three compartment sink. Metal bowls were not inverted.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler upfront in kitchen. Rice and creamed corn temped 57oF and 58oF. Operator stated that product had been prepared more than 24 hours earlier. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler. Several items temped 51oF or higher. Operator stated that most products had been in the walk in cooler for more than 24 hours.
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Food-contact surface not smooth and easily cleanable. Bottom of reach in cooler in front of fryer.
- Critical - Hand wash sink lacking proper hand drying provisions. At front handwashing sink next to three compartment sink.
- Critical - Hand wash sink lacking proper hand drying provisions. At front handwashing sink.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test strips provided.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine. Mold like substance.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Three different containers on the dish storage rack next to three compartment sink.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Food handler wipped gloves on counter and then prepared food without washing hands . Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without changing gloves and washing hands.
- Observed employee with no hair restraint. Manager.
- Critical - Observed encrusted material on can opener. Near rear exit door on food prep table.
- Critical - Observed encrusted, soiled material on slicer. Universal slicer in back food prep area.
- Observed food debris accumulated on kitchen floor. Encrusted food debris on kitchen floor.
- Observed food debris accumulated on kitchen floor. Floor soiled with black debris under three compartment sink.
- Observed food debris accumulated on walk in cooler floor. Egg yolk spilled under food rack.
- Observed gaskets with slimy/mold-like build-up. Walk in cooler entrance door gaskets.
- Observed grease accumulated on kitchen floor. Under fryer machine. Repeat Violation.
- Observed hole in wall. Next to dry storage rack in kitchen next to fryer.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ladle standing in water container. Water temped 77oF. It was on the food prep table in the kitchen.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Bottom surface of reach in cooler next to fryer.
- Observed old labels stuck to food containers after cleaning. On storage rack next to three compartment sink.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese, rice, boiled eggs, cream corn, macoroni and cheese, beans, butter milk in walk in cooler. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice and creamed corn in reach in cooler at front of kitchen. Both temped 57oF.
- Observed residue build-up on nonfood-contact surface. On outside door of walk in cooler door.
- Observed residue build-up on nonfood-contact surface. On surfaces of storage rack next to three compartment sink.
- Observed residue build-up on nonfood-contact surface. On wire racks in walk in cooler.
- Observed residue build-up on nonfood-contact surface. Oven machine top surface. Next to clean dish rack.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Three compartment sink tested 400ppm. Chlorine.
- Critical - Observed self closing device in disrepair. Rear exit door.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Plastic forks on center rack in kitchen were stored with handles facing opposite direction directions.
- Observed single-service items stored on floor. Styrafoam cups next co2 tanks.
- Observed wall in disrepair. Wall next rear exit door. Below hot water heater.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cheese, rice, boiled eggs, beans, macoroni and cheese, buttermilk in walk in cooler. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Rice and creamed corn temped 57oF in reach in cooler upfront. Boiled eggs same location 51oF.
- Critical - Working containers of food removed from original container not identified by common name. Bread crumbs under food prep table in the back. Next to walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name. No products in reach in cooler were date labeled.
- Critical - Working containers of food removed from original container not identified by common name. Yellow Egg shell container not labeled.
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12/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. thermometer states 40 f degrees however the prep reach in cooler adjacent to the ice machine is in-op
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler adjacent to the ice machine is in-op temps 47 f degrees or higher
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- In-use microwave oven not meeting mandated safety requirements. bottom plate/cover is broken in unit behind the prep area
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. at the front counter hand sink
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. air intake for the ice machine is dusty
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. flat grill
- Observed grease accumulated under cooking equipment.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. exit in cent4r of kitchen blocked by all the equipment in the main prep area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ricce 51 and cream corn 47 f degrees in the prep reach in cooler adjacent to the ice machine
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. rear door has a gap on side length vertical
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). rice and cream corn
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7/12/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee improperly washing hands. Employee in the kitchen could not wash hands properly because the only hand sink in the kitchen had the hot water turned off.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. butter at the prep table. time markings where inadequate. Corrected On Site.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter real 66 in plastic container left on the prep table
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seasoning mix 58 x2 in metal pans. failure to add enough ice and water containers were not in contact with the ice. Corrected On Site.
- Critical. Stem type thermometer not within the intended measuring range of use. 50-550F cannot be used for cold food temperatures and 0-220 F is in-op
- Critical. Thermometers not calibrated according to manufacturer's specifications.0-220f thermometer was off by about 40 degrees f
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook thru a french fry iinto the fruer basket at the fryers.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. soda cup by the fryer station
- Critical. Observed the use of an unclean thermometer. both thermometers are soiled
- Critical. Observed encrusted, soiled material on slicer.
- Wet mop not hung to dry.
- Critical. Certified Food Manager unable to answer basic Food Code questions. Unaware of fish cooking temperature 145 f for 15 seconds internally.
- Critical. Employees have not received training related to their assigned duties. unaware of fish cooking temperature 145 F for 15 seconds internally
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12/29/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Stop Sale issued due to adulteration of food product. discard contaminated ice
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). eggs & ham in the prep reach in cooler closest to the ice machine
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham in reach in cooler not dated
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. no wtitten procedures for butter in the prep area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg 47, ham 59 in prep reach in cooler adjacent to the ice machine
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. mac-n-cheese 60 helld on top of the oven, PIC moved items to the walk in cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler closest to the ice machine is in-op. see comment section for details
- Critical. Observed raw animal food stored over ready-to-eat food. fish raw non commercially wrapped over vegetables in the white reach in cooler in the kitchen
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. scooping ice with a bowl
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. only sink in kitchen is in-op employees washing hands at 3cs
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee touched face multiple times and continued to handel utensils, equipment etc in kitchen
- Critical. Observed an open beverage container on a food preparation ice bin at the front counter
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on top level of wire rack in the kitchen over food and equipment
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket at the 3cs
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket at the expo area
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. oven in hallway area of the kitchen
- Critical. Handwash sink not accessible for employee use at all times. kitchen siink is in disrepair
- Critical. Hand wash sink lacking proper hand drying provisions. front counter hand sink
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter 63 degrees Fahrenheit on cook's line. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, wait station near silverware and trays.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0ppm in wiping cloth container at wait station.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Critical. Establishment operating without a current Hotel and Restaurant license, license expired 4-1-10.(Verified that license is still delinquent at time of inspection)
- Critical. Observed expired Food Manager Certification. (Already on warning for this violation) This violation must be corrected by : 6-21-10.
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6/3/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chopped cooked egg in reachin cooler 50 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter 80 degrees without timemarking. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, knife stored between crevices of equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, ladle for red beans. Corrected On Site.
- Observed employee with no hair restraint.
- Observed nonfood-contact equipment in poor repair, lid cracked under shelf.
- Observed knife block in use to store knives.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, for chlorine sanitizer.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface, under fryers.
- Observed build-up of dust on hood filters.
- Critical. Hand wash sink lacking proper hand drying provisions, front area.
- Critical. Establishment operating without a current Hotel and Restaurant license, license expired 4-1-10.
- No plan review submitted and renovations done to front counter area. Submit informal drawing of changes for file to inspector by next routine inspection.
- Critical. Observed expired Food Manager Certification, for Nicola Swaby and Melica Johnson. Both expired 5-09. This violation must be corrected by : 6-21-10.
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4/21/2010 | Routine - Food | Warning Issued |
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