- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Floors not constructed to be easily cleanable.
- Basic - In-use tongs stored on oven door handle.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Reach-in cooler gasket torn/in disrepair. Kitchen
- Basic - Soiled wet wiping cloth placed in use with fresh solution.
- Basic - Walk-in the surface.rusty
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Handsiink
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean pots and pans not stored inverted or in a protected manner.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Cod fish cases (frozen) at kitchen floor. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. (Side of door gap). **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.(kitchen area poor lighting) behing cook line. **Warning**
- Basic - Floors not maintained smooth and durable.bar area under counter. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. Used for cod fish preparation. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Cod fish cases received and left on kitchen floor. Cod 36f degrees (thawing). **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Cod fish in standing water. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Loading machine then gone to shredded cod fish withouth washing hands. **Warning**
- High Priority - Establishment conducts non-continuous cooking of raw animal foods without cold holding the food at 41 degrees Fahrenheit or below after the food has cooled. Beans and mashed potatoes cooked . Beans 67f degrees, mashed potatoes 69f degrees. **Warning**
- High Priority - In-use utensil not stored in clean water at or above 135 degrees Fahrenheit. Dry bucket with dirty utensils at preparation table. **Warning**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table _ no complete physical barrier between top and bottom. Shellfish over salads . **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over cooked rice at walk in cooler. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef washed hands with gloves on. **Warning**
- 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. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef washed hands at 3 compartment sink. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. For beans (67f degrees) and mashed potatoes (69f degrees). **Warning**
- Intermediate - Manager lacking proof of food manager certification. Chef Carlo unable to provided proper documentation. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand washing sink behind cook line. **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 - 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. Unable to provided food employee training . **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. **Warning**
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8/9/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. Onions
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Not using Sanitizer step, plumbing problem.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Leaking pipe at plumbing fixture. 3 CS
- Basic - Outer openings not protected with self-closing doors. Door opened.
- Basic - High Priority - Dead roaches on premises. Kitchen behind RI coolers
- 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. Bread
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Eggs next to cooked potatoes, WI cooler
- High Priority - Roach activity present as evidenced by 2 live roaches found. Behind coolers in kitchen.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Handwash sink used for purposes other than handwashing. By dish washing area.
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) 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.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Observed gaskets/seals on cold holding unit in poor repair. RI COOLERS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. STOP SALE
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Light not functioning. KITCHEN
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding units.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of grease on nonfood-contact surface. KITCHEN EQUIPMENT
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed food stored in ice used for drinks. WINE BOTTLES Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor. BACK Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. EGGS NEXT TO SEAFOOD
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. CHICKEN OVER BEEF Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical - Observed toxic item improperly stored by food containers. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. WI COOLER
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4/13/2012 | Routine - Food | Administrative complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed WINE BOTTLES INSIDE ICE TO BE SERVED Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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11/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Hand sink missing in food preparation room or area. bar area Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed in standing water. Repeat Violation.
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed food stored on floor.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed leaking pipe at plumbing fixture. Three compartment sink
- Critical. Hand sink missing in food preparation room or area. No hand sink in bar area.
- Critical. Observed handwash sink used for purposes other than handwashing.
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12/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.some food prepped this morning,it was iced.soup stop sale.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.prep table reachin .
- Critical. Observed uncovered food in holding unit/dry storage area.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.secure ice scoop in a manner not to be contaminated.
- Critical. Observed interior of microwave soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelving .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.eveything upsidedown.pots,pans,to go aluminum pans.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed open dumpster lid.
- Observed food debris accumulated on kitchen floor.under dishwasher,under reachins.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.test on 6-21-2010
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6/2/2010 | Routine - Food | Warning Issued |
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