- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Cloth used as a food-contact surface.cloth covering lobster and peppers WIC,
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. Lettuce
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.corrective action taken.
- 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. Cutting lettuce for salads without gloves. Corrective action taken.
- High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or barnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Caesar dressing
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No soap provided at handwash sink. Bar
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.Bar area. **Repeat Violation** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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3/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.Bar **Warning**
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. **Warning**
- Basic - Stored food not covered in chest freezer.Fish **Warning**
- Basic - Working containers of food removed from original container not identified by common name.Squeeze bottles **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.All purpose cleaner, glass cleaner. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.Bar area. **Repeat Violation** **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Bar **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink.Bar **Warning**
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1/22/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/22/2014 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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11/20/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Silverware Corrected On Site.
- Critical - Condensation or other drainage not disposed of according to law.Reach-in cooler across from stove.
- Critical - Observed cloth used as a food-contact surface.Reach-in cooler
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface.Reach-in cooler.
- Observed reach-in cooler gasket torn/in disrepair.
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Knives.
- Critical - Observed food stored on floor.Walk-in cooler.
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10/7/2011 | Complaint Full | Inspection Completed - No Further Action |
- In-use utensil not stored in a clean, protected location.Ice scoop.
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Critical - Observed interior of microwave soiled.
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface.Towel covering fish. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.Hose by side door.
- Lights missing the proper shield, sleeve coatings or covers.Kitchen
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12/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food being cooled by nonapproved method.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Observed a nonfood-grade basting brush used in food.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of microwave soiled.
- No mop/service sink installed/available at establishment.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed storage of maintenance tools in areas that may result in cross-contamination. BY CAN FOODS
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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. Pro Repeat Violation.
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6/19/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw fish
- Critical. Observed food stored on floor.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed gaskets with slimy/mold-like build-up.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. Hand sink missing in food preparation room or area.
- Critical. Observed handwash sink used for purposes other than handwashing. Bar area
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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12/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/22/2008 | Routine - Food | Warning Issued |
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