- Basic - Garbage on the ground and/or pad around dumpster. Linen from linen container in dumpster area overflowing **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Far right side of cook line **Corrected On-Site**
- Basic - Paper towel used as liner for food container. For cut basil on cook line **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw seared tuna over ready to vegetables in cooler on cook line **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw steak over raw fish in cooler on cookline **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Hand sink at back prep area **Corrected On-Site**
- Marked exit/path to marked exit blocked. For reporting purposes only. Back kitchen exit door blocked by empty boxes
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11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.in prep area **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead shellfish and/or shellfish with broken shells. Mgr discarded the dead mussels. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Tall side by side RIC
- Basic - Single-service articles not stored inverted or protected from contamination. Foam to go containers **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. Water **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream sauce 45 f second temp 43 f in reach in cooler on cook line . **Corrected On-Site**
- 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. Cooked asparagus in reach in cooler at 45 f. Mgr discarded
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Several days missing for April and May
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At the bar **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Cooked asparagus in portioned bags cooling overnight at 45 f
- Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Two diffrent harvest dates
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jackets and pocket books **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. At bar **Corrected On-Site** **Warning**
- Basic - Old food stuck to clean dishware/utensils. Pots and pans **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Cone shaped drink cup holder missing the lid at server station. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter packets at 60 f at server station. No TPHC **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. 45 f cooked yesterday. At prep station .no one working with the product. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. 13lb 12 oz Furmanos Chick Peas. **Warning**
- High Priority - Employee server failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. White wine cream sauce 50 f on cook line,shrimp 48 on cook line reach in cooler,spring mix 44.5 on cook line reach in cooler, mamas batter 50, egg wash 44 on cook line by fryer, **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking . Explained and resend the updated TPHC application. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit for more than 4 hours.tuna in walkin cooler and shrimps on cook line prepared yesterday at 45 f and 48 f. stop sale **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Tuna at 45-44 f in walk in cooler. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Liquid eggs 45 f in walk in cooler **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Several items in the walk in cooler held longer than 24 hours not date marked. **Warning**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. **Corrected On-Site** **Warning**
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3/17/2014 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A) old labels stuck on clean dishes
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter packets 47 at server station ,tuna 45 in walk in cooler. Second temprature 42 f Explained TPHC for butter packets
- 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. Employees trained by BLOOMING BRANDS,INC.UNIVERSITY not on the list of approved provider. As per mgr Outback changed their name to Blooming Brands. Advised to include that they are using Outback program on their certificate or add their name on the list. If not corrected by next unannounced inspection will result in 60 day Warning.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. / both sides of the high speed oven. **Corrected On-Site**
- Basic - Build-up of grease on nonfood-contact surface. / at the back of the deep fryer.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Interior of ice bin with rust that has pitted the surface. / wait station.
- Basic - Reach-in cooler gasket torn/in disrepair. / salad cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. / container above the prep area. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. / butter at 60F / product moved to walk in freezer.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / half and half at 44F, liquid eggs at 44F / walk in cooler / products moved to walk in freezer / temperature rechecked at 35F. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. / raw fish next to cooked cream spinach / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / crime brulee at 44F / moved to walk in freezer / product rechecked at 37F. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. / mussel tag / **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. / back kitchen, prep area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / bar. **Corrected On-Site**
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.server handled soiled dishes then handled clean dishes and customers food without washing hands **Corrected On-Site**
- Critical - Observed food stored on floor.in freezer **Corrected On-Site**
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Working containers of food removed from original container not identified by common name, oil, back kitchen area .
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Beverage containers stored on shelf above food prep table-kitchen. COS
- Creme brulee held at 46f and chocolate creme brulee held at 57f in walk in cooler. Product stored since previous day. Cooling procedures not adequate. COS
- Critical - Current license not displayed.
- Date marked item- Bang Bang Sauce- exceeded storage date by one day Discard date 11-19. (Reach in Cooler)-product discarded. COS
- Critical - Food residue build up on dicing /slicing (peppers-lemons) equipment in kitchen. COS
- Ice build up on floor under shelving in walk in freezer.
- Critical - No hot water at hand wash sink in employee restroom.
- Critical - No soap at hand wash sink- bar.
- Old labels/stickers not removed from clean food containers.
- Plastic food container cracked-COS-dish wash area-COS
- Critical - Residue build up in ice machine.
- Walk in cooler: half and half not date marked.
- Whole milk not date marked after opening/ reach in cooler-front kitchen.
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11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. GFI breaker off, unit on cooks line not working with food stored in it Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom. employee restroom needs covered trash container.
- Critical - Food-contact surfaces not cleaned after being contaminationed. Basket used to deep fry tuna. Corrected On Site.
- Hood filters not equipped with a drip tray. For reporting purposes only/ at end of cookline on the right.
- Lights missing the proper shield, sleeve coatings or covers. Spots on cooks line.
- Critical - No conspicuously located thermometer in holding unit. dessert cooler. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. beverages need to be stored away from food. Cup was found above prep areas.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Location receiving a delivery. Corrected On Site.
- Observed personal care item stored with food/ Cell phone, keys on shelf above prep sink.
- Critical - Observed soil buildup inside ice bin.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. flour next to soda.
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4/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items out of protection of cooler or ice on cookline. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. middle portion spaghetti squash hot hold. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked rice walkin cooler. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelets and watches worn cookline.
- Critical. Observed employee handling soiled equipment then engage in food preparation without washing hands. Cook preparing squa h touched sides of garbage can and continued to prepare squash without chaning gloves and washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cooksline in between glove changes.
- Critical. Observed beverage container on a food preparation table or over/next to clean equipment/utensils. Drink at cookline near cutting board.
- Observed equipment in poor repair. melted plastic pitchers at dishmachine clean side.
- Observed soiledwet wiping cloth used to wipe plated food at expediter line.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. cookline. Corrected On Site.
- Observed utensils stored in crevices between equipment. knife between prep tables. Corrected On Site.
- Critical. Hot water supply not maintained during peak periods. water at hands sink at 91 degrees.
- Critical. Handwash sink not accessible for employee use at all times. back prep hand sink blocked by garbage can.
- Critical. Observed handwash sink used for purposes other than handwashing. back prep hand sink used as storage of pitchers.
- Critical. Employee training provided by unapproved provider. Bonefish Grill or OSI not on approved provider list, Outback and Carrabas listed.
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11/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Facilities to maintain product temperature
- Critical. Toxic items labeled and used properly
- Critical. Employee training validation
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4/15/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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