- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several,employee drink cups on make tables in kitchen areas **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers in cooler have some dust build up on them
- Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink next to ice machine and sink next to dish machine missing signs **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Bucket behind bar sitting directly on floor **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All TCS foods in both reach in coolers on cooks line ambient temperature 46°-64°. Corrective action-manager moved all TCS foods to walk in cooler and called out repair man. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna 51°, mahi 52°, shrimp 50°, swordfish 50° in right side drawer on cooks line. Corrective action-placed ice on all products
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Guacamole on expo line not discarded at end of 4 hour limit. Corrective action-operator voluntarily discarded product
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Herb butter dated 8/22/14 Corrective action -operator voluntarily discarded product
- High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose hangs below flood rim at dish machine
- Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at entrance to kitchen used as dump sink **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Multiple food items ambient cooling with lids tightly sealed and also other items with foil and plastic wrap tightly wrapped around containers
- 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. Both reach in coolers on cooks line ambient temperatures between 54°-58°
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Bags of flour on floor in kitchen **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. Sets of tongs hanging in grill handles
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp sitting in standing water in prep sink in kitchen **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All TCS foods in small reach in cooler across from convection oven between 44°-46°corrective aciton-operator will keep lid and doors closed while convection oven doors are open **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 and the time removed from temperature control cannot be determined. Beurreblanc sauce and cheese sauce not time marked. Corrective aciton-operator placed time marking on product
- High Priority - Shell eggs in use or stored with cracks or broken shells. Cracked eggs sitting in same container as whole shell eggs in walk in cooler. Corrective action-operator voluntarily discarded product
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of unit upstairs has some black build up in it
- Intermediate - Employee used handwash sink as a dump sink. Sink behind bar used as dump sink as evident with strainer sitting in sink **Corrected On-Site** **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sink in kitchen next to dish machine has hot water turned off due to leak.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple food items prepared on site over 24 hours ago per operator not properly date marked. **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with window cleaner not labeled **Corrected On-Site**
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk breading container
- Basic - Working containers of food removed from original container not identified by common name. Container for breading not labeled **Corrected On-Site**
- 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. Dish machine at 0 ppm, sanitizer not pumping into unit unless primed each time.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter mixture 55°, shrimp 45, oysters 46 all in reach in cooler in kitchen. Corrective action-operator iced down products
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beurreblanc sauce 98° Corrective action- placed in warmer
- High Priority - Raw animal food stored over ready-to-eat food. Open container of raw breaded chicken tenders over French fries in reach in freezer **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in unit next to fryers reading 50°, actual ambient temperature 41°
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk container not date marked **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Crab dip prepared yesterday not date marked
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Unit outside upstairs has black buildup inside it **Repeat Violation** Underside of white shield has some black build up on it.
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7/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Metal bowl used as scoop in bulk container **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in kitchen area not secured **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of food on floor in walk in freezer **Repeat Violation**
- Basic - Ceiling tile missing. In kitchen where ice machine was located
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Hand sink by dish machine splashes on clean pots and pans.
- Basic - Food stored on floor. Fry oil jugs on floor **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In unit in service area **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Pans of product and squeeze bottles not all labeled
- 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 cutting green onions without gloves **Corrected On-Site**
- 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 and the time removed from temperature control cannot be determined. Calamari, oysters, shrimp and egg wash have no time marking Corrective action-wrote time on board on line
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Unit outside upstairs has black buildup inside it **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles has some black build up on them
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Sink net to dish machine
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Moved ice machine to outside on 05/06/2013. Called plan review-no plans have been submitted.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Could not locate written plan, gave paperwork to manager to complete
- Intermediate - Soda gun soiled. Both guns behind downstairs bar has build up ip inside red portion **Corrected On-Site**
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5/8/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Tanks in kitchen not secure **Corrected On-Site**
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler on cooks line ambient temperature 54?. Do not use unit to store potentially hazardous food until it is able to maintain an ambient temperature of 41? or below.
- Equipment or utensils not designed or constructed in a durable manner. Plastic containers used as scoops in bulk product **Corrected On-Site**
- Critical - No conspicuously located thermometer in holding unit. In cooler in service area
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In back kitchen area **Corrected On-Site**
- Critical - Observed buildup of slime in the interior of ice machine. Both ice machines interiors have black build up in them
- Critical - Observed food stored on floor. Fry oil jugs in storage area, bucket in walk in cooler and boxes of food on floor in walk in freezer **Corrected On-Site**
- Observed open dumpster lid. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Oysters 57?, cheese 55?, beans and rice 55?, crab dip 59?, heavy cream 55?. Corrective action-all food moved to walk in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Containers of milk not date marked when opened for longer than 24 hours. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. Whole shell eggs stored over dressings in walk in cooler **Corrected On-Site**
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Unwrapped straws sitting out at bar upstairs and downstairs **Corrected On-Site**
- Observed single-service items stored on floor. Sleeves of cups on floor in bar area **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. Spray bottle not labeled in kitchen **Corrected On-Site**
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Whole shell eggs 57? in reach in cooler. Corrective action- moved to walk in cooler
- Critical - Vacuum breaker mising at hose bibb. At hose side of splitter on mop sink
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12/17/2012 | Complaint Full | Inspection Completed - No Further Action |
- 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. 60 days to obtain.
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8/7/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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