- Basic - Bowl or other container with no handle used to dispense food. Cups used inside the ice bucket in the Walk in Freezer, also the employee scoop ice with cup
- Basic - Build-up of grease/dust/debris on hood filters. Grease build up, cookline
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with lid and straw on the make table by the grill cookline, employee moved **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish food stored with drink inside the beer cooler, large outside bar.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several metal containers stack up wet on the shelf in the dishwasher area
- Basic - Floor tiles cracked, broken or in disrepair. Under the fryers in cookline, also holding the water and grease build up
- Basic - Hole in wall. Small storage area by the double door to outside
- Basic - No handwashing sign provided at a hand sink used by food employees. Large Outside bar
- Basic - Reach-in cooler gasket torn/in disrepair. Throughout the kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Make table cooler by the deep fryer
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Live, small flying insects in food preparation area. Throughout the establishment, in kitchen , bars.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Low's container used for ice for the drink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of mix beer and buttermilk 65°F by the deep fryer in cookline, Time as Public Health Control form provided **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Outside the large outside bar, also, by the ice machine located in outside
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Soda machine by inside bar
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Only two tags had mark date for last date service. **Repeat Violation**
- 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. Open half/ half in the inside bar area Reach in cooler, pie on the speed rack in Walk in Cooler
- 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. Several employee training is missing
- 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. Provided **Corrected On-Site**
- Intermediate - Soda gun soiled. Large outside bar
- Intermediate - Spray bottle containing toxic substance not labeled. By the large outside bar
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup used in bulk sesame seeds container **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on coolers throughout out kitchen including reach in freezer have some old food built up on them **Repeat Violation**
- Basic - Buildup of food debris/soil residue on equipment door handles. On cooler doors on cooks line
- Basic - In-use wet wiping cloth/towel used under cutting board. In fry station
- 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. Unit in outside bar at 0 ppm-out of sanitizer
- 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 restocked salad products at make table with bar hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 46° in top of make table on cooks Lin-placed ice bag on all of product. Blue cheese dressing 50°, in inside bar area-corrective aciton-placed ice on contents. Buffalo dip 45° in walk in cooler, corrective aciton-put product in smaller pans. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over cut potatoes in walk in cooler **Corrected On-Site** **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date last product sold
- Intermediate - No soap provided at handwash sink. Missing at sink in dishwasher room
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Bacon in walk in cooler date marked as another item **Corrected On-Site**
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Styro bowl used as scoops in calamari container **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In gaskets throughout kitchen
- Basic - Equipment in poor repair. Cooler in salad prep area ambient temperature at 50° at time of inspection
- Basic - Interior of microwave soiled with encrusted food debris. Unit on right in salad prep area have old food splattered in top of unit
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler behind inside bar that has butter and dressings in it **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. On cooler in salad prep area
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws in containers on outside bar top not wrapped or protected **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In bar area and in kitchen area
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 50°, in top portion of make table in salad prep area Corrective action, placed product in ice bath
- High Priority - Live flies in kitchen. Fruit flies in several areas throughout establishment
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bleu cheese dressing 46° in unit behind inside bar-corrective action-placed in ice bath. ham 52°, spinach 62° in top portion of make table salad station. Corrective action-placed product in ice bath
- High Priority - Raw animal food stored over cooked food. Partially cooked tuns and salmon stored over fully cooked chicken in cooler in salad prep area **Corrected On-Site** **Repeat Violation**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Cracked eggs in crate with untracked in walk in cooler. Corrective action-chef voluntarily discarded product **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Bin on left side in outside service station under soda dispensing unit
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In both dispensing units outside in service station
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Sink next to salad prep area **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Sink behind inside bar used to store bucket **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Multiple coolers on cooks line have old food built up in them
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink in outside bar **Corrected On-Site** **Repeat Violation**
- 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. Several employees missing proof
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan in salad area
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage area
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in bucket **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Mashed potatoes and cauliflower in steam table, corrective action: placed them in microwave again
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 95? hush puppy, corrective action: placed in warmer; 80? potatoes in warmer from yesterday, corrective action: discarded by employee
- High Priority - Raw animal food not properly separated from ready-to-eat food. Cheese with plastic wrap over raw hamburger patties in reach in cooler, corrective action : employee discarded cheese
- High Priority - Raw animal food stored over ready-to-eat food. Partially cooked tuna over cheese in reach in cooler **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. One in walk in cooler, mgr removed it **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. Towels in it, dish washer room **Repeat Violation**
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures. While reheating in microwave
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Bar
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4/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Case of cups on floor in dry storage area. Manager stated they came in yesterday
- Basic - Equipment in poor repair. Unit in front of drawer unit has water sitting in bottom of it
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop laying in bulk sugar container **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Pipe at hand sink in service station is leaking on floor
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In units behind outside bar **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. At sink behind outside bar **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Thawing fish and shrimp in standing water in triple sink **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Gaskets on coolers and drawers on cooks line have old food build,up in them
- Basic - Waste line missing at soda gun holster. At two units behind bars outside
- Basic - Wiping cloth/towel used under cutting board. In kitchen
- Basic - Working containers of food removed from original container not identified by common name. Multiple containers of sauces not labeled **Repeat Violation**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 58?, bleu cheese 59?, sour cream 59? all in large unit on cooks line. Corrective action-voluntarily discraded
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Diced ham 54?, cut steak 50? in large reach in unit in cooks line. Corrective action-voluntarily discarded
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At unit by outside service area has excessive black build up
- 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. Multiple containers not date marked
- Intermediate - Handwash sink used for purposes other than handwashing. Sink at inside bar used to fill sanitizer bucket **Corrected On-Site** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Coolers and drawers on line have build up in them
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink behind inside bar **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For buckets behind bars **Corrected On-Site**
- 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. Large 4/5 door unit in back kitchen area ambient temperature 48?
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Mashed potatoes pulled from freezer not date marked properly
- Intermediate - Soda gun soiled. Units behind bars outside
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
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