- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On lids in dry storage area. **Corrected On-Site**
- Basic - Food stored on floor. Vegetable oil in dry storage area. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Stand up reach in cooler in kitchen.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon, operator stated that salmon could be served raw or undercooked, if customer requested it. operator had some one send in proper form. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over ready to eat food in stand up reach in cooler in kitchen. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Technician was there working on machine.
- Intermediate - Encrusted material on can opener.
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3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Several of the kitchen walls are in disrepair and no longer smooth
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Beans 44. Dessert 44. Veg mix 44.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 47-55 in the bottom of the reach in cooler. The unit had an issue with air flow, the shelves above the fish were blocked with large containers.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In flour
- Basic - Employee personal items stored in or above a food preparation area. Phone on clean plates **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Under fryer
- Basic - Hood filters in disrepair.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee used handwash sink as a dump sink. Server area
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes dated incorrectly
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/13/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Photo copies in use **Warning**
- Critical - Observed dead roaches on premises. A dead roach on a pipe by the door to the ice machine **Warning**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The cutting board by the table in from of the ice machine **Warning**
- Critical - Observed roach activity as evidenced by live roaches found. 1 on a pipe above the reach in freezer in. The kitchen. 3 in a paint chip on the wall behind the slicer in the kitchen. 14 on the underside of the soiled dish ware table, 11 in and around the dish machine. **Warning**
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. **Warning**
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12/12/2012 | Routine - Food | Emergency order recommended |
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Smoked salmon served undercooked, upon request. Fish must be acquacultured, fed restricted diet. Proof required This violation must be corrected by : 4 16 12.
- Violation: 13-04-1 Observed employee with no beard guard/restraint.
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4/17/2012 | Complaint Full | Call Back - Complied |
- Critical - Household cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 50F. Operator removed from establishment
- Critical - No proof of required employee training provided. This violation must be corrected by : 4 16 12.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Smoked salmon served undercooked, upon request. Fish must be acquacultured, fed restricted diet. Proof required This violation must be corrected by : 4 16 12.
- Observed build-up of grease on hood filters
- Observed clean spoons stored in soiled 1/9 pan Corrected On Site.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Beans, potato mixture in walk in cooler
- Observed employee with no beard guard/restraint.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Raw salmon on top of marinated anchovies Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 50F, tempinade (fresh garlic in oil) over 4 hours per chef
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over beef in reach in freezer Corrected On Site.
- Critical - Reach in freezer incapable of maintaining potentially food solid frozen. Scallops 39F. Advised to move foods into walk in cooler if freezer is still ineffective
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. By fryer.
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2/15/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 04-01-1 Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 42-45F. Advised to lower temperature to 41F or colder
- Violation: 37-13-1 Observed hole in ceiling above warewashing area doorway.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.Heat lamp coating flaking off.
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10/4/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Lights missing the proper shield, sleeve coatings or covers.Heat lamp coating flaking off.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Establishment house smokes/cures salmon.
- Observed grease accumulated on kitchen floor under fryer
- Observed hole in ceiling above warewashing area doorway.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Onion soup 45F in walk in cooler. Shallowed and placed into cooler for temperature recovery
- Critical - Observed rodent activity as evidenced by rodent droppings found.20 in corner by dishmachine and 4 under dry storage rack.Removed by operator. Next day callback per Gary Reid. This violation must be corrected by : 10 4 11.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.Add smoked salmon to existing consumer advisory. Corrected On Site.
- Critical - Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 42-45F. Advised to lower temperature to 41F or colder
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9/30/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Mashed potatoes 47F cooling overnight. Food discarded.
- Observed clean spoons stored in soiled container
- Critical - Observed food being cooled by nonapproved method.Cooked vegetables 108F cooling covered in walk in cooler
- Observed nonfood-grade containers used for food storage.Common plastic storage tubs used for food storage
- Critical - Observed slight buildup of slime in the interior of ice machine.
- Critical - Working containers of food removed from original container not identified by common name.Salt, sugar, panko.
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3/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Blue cheese mayonnaise prepared 5 or 6 days ago per operator
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Orzo 61F and pico de gallo 64F on cookline. Chef reheated pico to 165F for continued hot holding and re-iced orzo for temperature recovery.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter/dairy product 51F in household server's area cooler for less than 4 hours, moved to effective cooler for temperature recovery.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Butter sauce 117F on cookline per operator for 10 Minutes. Advised to reheat to 165F for continued hot holding Also advised to keep food closer to heat lamp for better temperature contro
- Critical. Server's area, household cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 51F. Do not store potentially hazardous foods inmthis unit until maintaining 41F or colder.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Damaged thermometer in server's area household cooler.
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9/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.2 bins in dry storage area
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/30/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Goat cheese 44F, cream sauce in upright reach in cooler. Advised
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Upright cooler food temperatures 44-45F. Advised to lower temperature to 41F or colder.
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12/29/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Soft cheeses, duck pate in upright cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked onions 50F held ineffectively on ice. Advised Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Goat cheese 44F, cream sauce in upright reach in cooler. Advised
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Upright cooler food temperatures 44-45F. Advised to lower temperature to 41F or colder.
- Critical. Observed cloth gloves contacting ready-to-eat food.Fried leeks container on cookline
- Critical. Observed employee engage in food preparation without washing hands prior to donning new gloves
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hot water not provided/shut off at employee hand wash sink.Cookline
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Identity of food or food product misrepresented.Establishment unable to provide proof for FREE RANGE CHICKEN (food label reads all natural) and ATLANTIC SALMON.
- Critical. Manager lacking proof of Food Manager Certification.Taylor Ebersol This violation must be corrected by : 12 28 09.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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10/27/2009 | Routine - Food | Warning Issued |
| No report available. | 6/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/5/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 11/4/2008 | Routine - Food | Warning Issued |
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