- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Shelf under preparation table soiled with food debris. Rusted.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name. Almonds, nuts container.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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08/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Lid to ice machine broken.
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6/9/2014 | Complaint Full | Call Back - Complied |
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. At 3 comp sink.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Base for 3 comp sink in prep kitchen.
- Basic - Wall in disrepair. At back bar under HWS.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm at prep kitchen. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 54 and cooked pasta at 54° in reach in cooler at cook line for 3 hours. PIC put in walk in freezer. Corrective action taken.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After using walk in door handle.
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of dead insects,in control devices.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Above ridge above ice container at bar.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In kitchen.
- Basic - Equipment in poor repair. Lid to ice machine broken.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelfs above ice bin.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall in disrepair. At front bar.
- 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. 0 ppm ,Bucket empty , PIC replaced.
- High Priority - Displayed food not properly protected from contamination. Foam wrapping above ice bin for drinks is coming apart and falling into ice used for drinks.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- High Priority - Live flies in kitchen.
- High Priority - Small flying insects in bar area. **Repeat Violation**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. At prep room.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/7/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of mold-like substance on nonfood-contact surface. In soda closet at outside storage area.
- 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. Employee drinking from water bottle with cap.
- Basic - Floors not maintained smooth and durable. Standing water at floor damage, outside bar.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Raw fruits/vegetables not washed prior to preparation. Lemons. **Corrected On-Site**
- Basic - Wall in disrepair. Out side bar.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked peppers at cookline at 94°, PIC reheated to 174°.Corrective action taken. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Using walk in handle, then food prep no glove change.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish and chicken in reachin cooler , center of cookline, at 47°. PIC put in walk in freezer, 40° in 25 minutes. **Corrected On-Site**
- High Priority - Small flying insects in bar area. Outside bars.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken wings in walk in cooler. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. PIC will have certificates updated ASAP.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/15/2013 | Complaint Full | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Bottom of reach cooler at 2nd prep area, east end of cookline. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. At front bar **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. East end of cookline. **Repeat Violation** **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. 8 quarts of Chicken Soup in walk-in cooler at 59 degrees overnight. SEE STOP SALE **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Multiple employees. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked corn at 54?, shrimp at 49? and deli turkey at 59? in reach in cooler at east end of cookline. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site** **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reachin cooler 2nd from end at east end of cookline. **Warning**
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2/14/2013 | Complaint Full | Warning Issued |
- Basic - Clean equipment stored on floor. Chill sticks. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Cook line. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Insect control device installed over dish rinse area.
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line.
- Basic - Wall in disrepair. At front bar.
- 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. Garlic bread at cook line. Discussed with Manager, employee put on gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked Corn and Pasta in reach-in cooler at 53? , PIC put in walk-in freezer , 40? in 25 minutes. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. **Corrected On-Site**
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2/11/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Critical - Equipment food-contact surfaces and utensils not sanitized. Employee not dippi in sanitizer , Corrected On Site.
- Critical - Fruits/vegetables not washed prior to preparation. lemons for bar , Corrected On Site.
- Observed alto-shaam gasket torn/in disrepair.
- Observed attached equipment soiled with accumulated grease and dust. pipe and wires over cookline prep tables.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken wings at 50 degrees in reachin cooler, PIC put on sheet pan in freezer , 42 degrees in 25 minutes. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Conch fritters in walkin at 47 degrees, PIC put in walkin freezer ,40 degrees in 20 minutes. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. reachin cooler,not in use.
- Critical - Observed unlabeled spray bottle. Sanitizer at bar, Corrected On Site.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing paper towels in food preparation room or area. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop at outside back bar. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelve in back kitchen .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee working with salad. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. shelve at cookline .
- Critical - Observed container of orange juice stored in ice used for drinks. at front bar. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee, putting on gloves, no washing before donning gloves. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. soba noodles at 49 and cooked corn at 52 degrees in reachin east end of cookline , PIC put in shallow pan , walkin freezer , 42 degrees 20 minutes later. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked peppers hot held at cookline at 107, PIC reheated. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. ice scoop with broken handle. Corrected On Site.
- Critical - Hand sink missing paper towels .in food preparation room or area. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knives at cookline, Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. inside oven,cookline .
- Critical - Observed dead roaches on premises. 2 dead roachs in backroom near can rack,cleaned up by PIC. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. 3 Employees put on gloves no handwashing .
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards, Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. seafood on sheet pan on oven, Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. two soups at 125 in steam table , unit not turned up,PIC turned up and reheated. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. after using cell phone
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. blocked with hand trucks in back kitchen , Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. one missing at cookline , Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. dish rack in back kitchen
- Observed build-up of grease on nonfood-contact surface. ovens and grill at cookline .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. walkin cooler gaskets
- Wet mop not hung to dry. Corrected On Site.
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5/12/2011 | Complaint Full | Inspection Completed - No Further Action |
- Beverage tubing/cold plate not separated from stored ice. needs to be cleaned, mold like growth, *warning on 9/30/2010 Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. clam chowder in walkin cooler overnight. *Same violation and warning on 9/30/2010 Repeat Violation.
- Critical - Hand sink missing HWS sign in food preparation room or area. at bar Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. over prep area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHFOODS in reachin cooler, moved to freezer and iced down, PIC states unit frozen up overnight, all foods came from walkin cooler in AM, Corrected On Site. OPERATION WILL MONITER UNIT TO MAINTAIN 41 DEGREE AMBIENT AIR TEMPERATURE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. soups and sauce in walkin cooler at 61 degrees,see stop sale, Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. turkey over beef in reachin cooler , cookline , Corrected On Site.
- Observed reachin cooler gasket torn/in disrepair.
- Observed soda gun holster with accumulated slime/debris. at bar, *warning on 9/30/2010 Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onions and peppers on cookline at 90 degrees, reheated on grill. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation. * Same violation on 9/30/2010 w/ warning
- Critical - Vacuum breaker mising at hose bibb. under HWS in middle of kitchen .
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4/19/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. conch chowder covered in walkin cooler at 59 degrees. see stop sale
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. beef over lapping fish, reachin cooler. cookline Corrected On Site.
- Beverage tubing/cold plate not separated from stored ice. needs to be cleaned
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. dessert cooler Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. at bar
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/30/2010.
- 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. EXPIRED CERTIFICATION This violation must be corrected by : 11/30/2010.
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9/30/2010 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
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5/12/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cole slaw, pasta, blue cheese. discarded This violation must be corrected by : 10/23/09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad r/I cooler. This violation must be corrected by : 10/23/09.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. garnish corn & beans container. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Beverage tubing/cold plate not separated from stored ice. bar area.
- Observed gaskets/seals on cold holding unit in poor repair. walk in cooler.
- Observed gaskets/seals on cold holding unit in poor repair. r/I cooler/
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 300 PPM
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets. in 3 door garnish r/I cooler.
- Critical. Observed buildup of slime on soda dispensing nozzles & holder. bar area.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. interior of oven.
- Observed residue build-up on walk in cooler gaskets.
- Observed residue build-up on interior of oven.
- Floors not maintained smooth and durable. walk in cooler.
- Observed hole in wall. men's room.
- Observed ceiling soiled with accumulated food debris. walk in cooler. Corrected On Site.
- Critical. Observed toxic item stored by utensils. oven cleaner. by dishmachine.
- Critical. Hotel and Restaurant license not properly displayed.
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10/22/2009 | Routine - Food | Warning Issued |
| No report available. | 5/15/2009 | Complaint Full | Call Back - Admin. complaint recommended |
| No report available. | 3/14/2009 | Complaint Full | Call Back - Extension given, pending |
| No report available. | 3/13/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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