- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/1/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cups in dressing, salad cooler
- Basic - Food stored on floor. Bag in the box soda, salad area.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Calamari
- Basic - Soda gun holster with accumulated slime/debris. Bar
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef and pork and ginger
- High Priority - Rodent activity present as evidenced by rodent droppings found. 2 old droppings on top of microwave in salad area. 6 under microwave. 6 on slicer and shelf with slicer, 5-10 on floor, prep area, 8-9 on top of dish machine. 5-6 on bottom storage shelf with chemicals, dish area, 1 under shelving on floor. 15 approximately on top of chest freezer. Approximately 10 on floor in air handler closet of men's room
- Intermediate - Handwash sink not accessible for employee use at all times. Salad area, blocked by trash can and stool
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Salad area, bar area, dish area
- Intermediate - No soap provided at handwash sink. Dish area
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3/31/2014 | Routine - Food | Warning Issued |
- Basic - Dusty wooden beams over cookline/ freezers. Debris on wire racks.
- Basic - Grease and old food accumulated under cooking equipment.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons
- Intermediate - Accumulation of slimy substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Salad area, dish area
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Handsink in salad area, dish area
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9/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Dusty wooden beams over cookline/ freezers. Debris on wire racks.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Grease and old food accumulated under cooking equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons
- Basic - Whisk stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl, dish machine at bar area
- 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. Plating food.
- High Priority - Roach activity present as evidenced by live roaches found. 1 in cookline handsink. 1 on floor under cookline handsink.
- Intermediate - Accumulation of slimy substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Salad area, dish area
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Handsink in salad area, dish area
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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9/17/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on top exterior of warewashing machine and interior doors
- Basic - Case/container/bag of food stored on floor in kitchen. Bag in the box sodas **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Fish, overnight in True cooler
- Basic - Wall in disrepair, under handsink, dish area.
- Basic - White towel used to cover/contact lettuce, walk in cooler
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Half and half in bar cooler 59F since 1/2/13. Operator discarded voluntarily
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. In cookline Superior cooler, deli meats to the far left at 48F, in cooler overnight. Other cooler temperatures 41-42F.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna from Sysco, not an exempt species.
- 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. Bar cooler
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store dirty knives/ bowl, cookline **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/18/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. drawer on cookline holding PHFs at 38F-48F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below throughout
- Critical - Hand wash sink lacking proper hand drying provisions. salad area
- Critical - Identity of food or food product misrepresented. The menu advertises fish dip made with "mahi mahi and yellowfin tuna" but a mixture of mahi mahi, wahoo and whitefish is served.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. cookline
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Handled raw chicken, then beef, than bread. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed fish and calamari thawed in mopsink Corrected On Site.
- Critical - Observed food stored on floor. carrots, walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. used to store dirty pan, salad area Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store meat tenderizer, cookline Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas, spoons, cookline Corrected On Site.
- Critical - Observed light buildup of black mold like material in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lobster at 59F above drop in portion of cooler. Advised to store underneath
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Steak at 46F, chicken at 45F, fish at 38-48F in drawer cooler for less than 4 hours per operater. Advised to move to another cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken container nested in steak pan, drawer
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw pork and beef, speedrack, walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. Dough in chest freezer with ice buildup
- Observed utensils stored in crevices between equipment. knives, cookline Corrected On Site.
- Observed wall in disrepair under handsink in dish area
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7/27/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Violation: 37-02-1 Observed hole in wall. Under handsink by the dish machine.
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5/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Downstairs.
- Critical - Covered waste receptacle not provided in women's bathroom. Downstairs restrooms.
- Critical - Dishmachine in bar leaks when run
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Servsafe
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees. Downstairs bar.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store thawing food. Corrected On Site.
- Observed hole in wall. Under handsink by the dish machine.
- Critical - Observed potentially hazardous ROP seafood thawed in packaging.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice, improperly iced, and butter, no time or temperature control, 50F, cookline. adviised
- Critical - Observed potentially hazardous food thawed at room temperature. mussels, Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soiled old saveadays reused. Corrected On Site.
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3/20/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- 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
- 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
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Critical - Thermometers, gauges, test kits provided
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toxic items labeled and used properly
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Flammable/combustible materials - properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Thermometers provided and conspicuously placed
- Wholesome, sound condition
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9/9/2011 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. Walk in cooler.
- Critical - Observed raw beef stored over ready-to-eat food. Reach in freezer.
- Critical - Observed toxic item stored by food.
- Observed wall soiled with accumulated black debris in dishwashing area.
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4/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed rusted can of chili sauce.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees. Dish room.
- Critical. Observed toxic item stored by food. Dry storage shelf.
- No copy of latest inspection report.
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8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 32-04-1 Downstairs bathroom not enclosed with tight-fitting, self-closing doors.
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3/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 3/06/2010.
- Critical. Downstairs bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed unlabeled spray bottle.
- No plan review submitted and renovations in progress. Plans must be submitted for added bar room. This violation must be corrected by : 3/06/2010.
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1/5/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period- slicer/warmer. For reporting purposes only.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment. This violation must be corrected by : 9/28/2009.
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9/30/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed raw animal food stored over ready-to-eat food. Raw eggs stored over beer, walk-in cooler.
- Critical. No chlorine test kit provided when using chlorine sanitizer at warewashing machine.
- Critical. Dishmachine at bar chlorine sanitizer not at proper minimum strength.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed extension cord in use for non-temporary period- slicer/warmer. For reporting purposes only.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 9/28/2009.
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7/28/2009 | Routine - Food | Warning Issued |
| No report available. | 6/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/21/2009 | Routine - Food | Warning Issued |
| No report available. | 2/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/3/2008 | Routine - Food | Warning Issued |
| No report available. | 7/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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