- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Expediter . **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Expeditor . **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dishwashing area. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Dining room drink station. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched nose then continue to prep ginger without washing hands first. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For Halibut cooked to 135° F as per corporate specifications observed. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna at 45 and 49° F at cold holding drawer in cookline area. Food moved to walkin cooler to chill quickly. Corrective action taken. Firecracker hot sauce at 74° F (butter in mix). Ice down. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Boiled garlic at 58° F held overnight at prep area flip top cooler. Food discarded. **Corrected On-Site** **Warning**
- Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. No permit observed. Doggie bowls present. **Warning**
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10/27/2014 | Routine - Food | Warning Issued |
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, roasted tomatoes 50°, double panned, employee removed extra pan and 41° at end of inspection.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, beurre blanc sauce 50°, employee time marked and will discard at 7:30.
- High Priority - Small flying insects in bar area.
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2/27/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Silverware/utensils stored upright with the food-contact surface up.......forks, spoons .
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pull chicken 47° in reach in drawer across from stove in cook line .food being held less than 4 hours. Food moved to another acceptable cooler. Batters 51° in cook line ,time marked on it. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing......some food evidence in handwashing sink at cook line.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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......garian chicken portion it with bare hands. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with wrong date.
- Intermediate - Employee used handwash sink as a dump sink.....lime slices in handwashing sink,server station. **Corrected On-Site**
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......top cooler in fryer station . must not stored any potentially hazardous food until maitaining at proper temperature of 41 degrees or below.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....garlic puree cooked yesterday , today 11: 40 am temperature 55 degrees in walk in cooler . Corrected On Site. volentrailly discarded food.
- Equipment or utensils not designed or constructed in a durable manner......scoop without handle in salt. Corrected On Site.
- Critical - Hot Water pressure lacking at fixtures that require the use of temperature .....93 degrees ,beverage station handwashing sink.
- Critical - Hot water not provided/shut off at employee hand wash sink........pantre station .
- Critical - Hot water not provided/shut off at employee hand wash sink......pizza station . Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing.....stored spoons , dumping food in hanwashing sink, cooke line. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....,.sauces 48 degrees , butter milk 49 degrees in fry station . Corrected On Site. ice down on food.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours....sauces 151 degrees . Corrected On Site. reheated 165.
- Critical - Working containers of food removed from original container not identified by common name......salt container in beverage area.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees....bar
- 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands...,,waring and changing glovs without wash hands.
- 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.....dishwasher . Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.....raw fish above ready to eat corn reach in drawer . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......noodles 50 degrees reach in cooler . Corrected On Site. .. food moved to freezer .
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing......bar 00 ppm, bar. Corrected On Site.
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6/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Floors not maintained smooth and durable.....dining area.
- Critical - Handwashing cleanser lacking at handwashing lavatory...,.All handwashing sink.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees....All handwashing sink.
- 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.
- Critical - Observed warewashing machine not working . Corrected On Site.
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4/30/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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