- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Raw animal food not properly separated from unwashed produce. Over. WI cooler
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Cooking equipment
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use ice scoop stored on soiled surface between uses. At bar **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall soiled with accumulated grease.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- Intermediate - No chlorine/quat chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No three-compartment sink is provided for warewashing.
- Intermediate - Soda guns soiled. At bar **Corrected On-Site**
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AREA.
- No plan review submitted and approved renovations in progress. This violation must be corrected by : 12/19/2012.
- Critical - Observed handwash sink used for purposes other than handwashing. PLASTIC CONTAINER INSIDE HAND WASHING SINK.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. FOR PAELLA IN KITCHEN and TORTILLA ESPANOLA.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. TORTILLA ESPANOLA (87F DEGREES) , PAELLA WITH SEAFOOD (85F DEGREES).
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm when tested.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Repeat Violation. 0 ppm when tested. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. (BAR TAPAS) and CEVICHERY. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AREA (TAPAS) Repeat Violation.
- Critical - Observed a designated employee drinking storage area located in a food preparation or other restricted area. OVER DRINK BOTTLES AT REACH IN COOLER.
- Critical - Observed employee improperly washing hands. NO SUPPLIES (PAPER TOWEL AND SOAP) AT BAR (TAPAS) AND CEVICHERY.
- Critical - Observed potentially hazardous food thawed in standing water. (CEVICHERY).
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF WITH ACUMULATION OF BLOOD OVER POTATOES READY TO EAT. P Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. WALK IN COOLERS. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. 0 ppm at dishmachine .
- Critical - Person in charge failed to insure proper handwashing by employees. NO SUPPLIES AT BAR AND KITCHEN .
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4/4/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BEEF (52F DEGREES) ,POULTRY AND FISH (51F DEGRRES) CEVICHERY RESTAURANT .
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm when tested.
- Critical - Equipment food-contact surfaces and utensils not sanitized. 0 ppm when tested with paper strips.
- Critical - Hand wash sink lacking proper hand drying provisions. BAR COUNTER AND KITCHEN (CEVICHERY).
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AT TAPAS RESTAURANT .
- Critical - Hot water not provided/shut off at employee hand wash sink. CEVICHERY RESTAURANT .
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. EMPLOYEES WORKING AT PREMISES FOR OVER 30 DAYS STILL NOT TRAINED (BARTENDERS,LADY IN KITCHEN (FOOD PREPARATION ).
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. ONE LICENSE TWO KITCHENS / TWO MENUS / TWO RESTAURANTS.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands. NO SUPPLIES AT BAR TAPAS RESTAURANT .
- Observed employee with no hair restraint. COOK CEVICHERY
- Critical - Observed food stored in ice used for drinks. BAR OF TAPAS and TINTOS.
- Critical - Observed location of designated employee drinking storage area causing possible cross-contamination. REACH IN COOLER WITH OPEN GLASS WITH DRINK HALF WAY SIPPED.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER (CEVICHERY RESTAURANT ) BEEF(52F DEGREES) CHICKEN (51F DEGREES) SEAFOOD (54F DEGRRES).
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER VEGETABLES.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
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11/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. AC ducts exposed in food prep area
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- 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 equipment in poor repair. Freezer door
- Critical - Observed food stored on floor. walkin
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated dust.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/13/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. CEVICHERY SIDE.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. BAR (CEVICHERY).
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site. FISH OVERLAPPING JAMON SERRANO. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. SANGRIA BOWL AT COUNTER (BAR) CEVICHERY.
- Observed wall soiled with accumulated grease. OVER HOOD SYSTEM .
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4/7/2011 | 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. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked eggs.
- Critical. Observed uncovered food in holding unit/dry storage area. walkin cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen .
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen .
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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12/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food. FISH OVER VEGETABLE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hand wash sink lacking proper hand drying provisions. BAR HANDSINK
- Critical. Handwashing cleanser lacking at handwashing lavatory. BAR HANDSINK
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4/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner.
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Violation: 37-14-1 Observed ceiling in disrepair. BY DISHWASHING MACHINE
- Critical. Violation: 53B-08-1 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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10/28/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact equipment not designed and constructed in a durable manner.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed soda gun holster with accumulated slime/debris.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed ceiling in disrepair. BY DISHWASHING MACHINE
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No Certified Food Manager for establishment.
- 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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8/26/2009 | Routine - Food | Warning Issued |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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