- No Violations Were Observed
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10/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated grease. Cook line equipment.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Grease accumulated under cooking equipment.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Callback - Cheese 46°, raw wings 47°, cooked crab 47°. Thermometer calibrated. .
- 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.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Callback - ambient thermometer reading 49°, operator states that part is on order. However, walk in cooler is still in use. Cheese 46°, raw wings 47°, cooked crab 47°. Thermometer calibrated.
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08/26/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Attached equipment soiled with accumulated grease. Cook line equipment.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Equipment in poor repair. Cracked food container lid.
- Basic - Grease accumulated under cooking equipment.
- Basic - Outer openings not protected with self-closing doors. Front door.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw fish 46°, raw shrimp 47° , chopped tomatoes 50°. Has bulk ice onsite for distribution, icing down product.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over butter in reach in.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- 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.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Items in reach in cooler on cook line between 46-50°
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes, crab, etc.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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08/25/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving.
- Basic - Cardboard used to line nonfood-contact shelves. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk goods.
- Basic - Wall soiled with accumulated food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving.
- Basic - Build-up of grease/dust/debris on hood filters. Scheduled sunday.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Floor tiles cracked, broken or in disrepair. Under fryer.
- Basic - Food stored in a prohibited area. Employee food above customer food in walk in cooler. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk goods. **Corrected On-Site**
- Basic - Light not functioning. Under hood. Per operator, just went out
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets. With food debris.
- Basic - Wall soiled with accumulated debris. Walk in cooler.
- Basic - Wall soiled with accumulated dust. Soiled, back room.
- Basic - Wall soiled with accumulated grease. By fryers.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. For bulk dry goods.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Mild build up.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, etc. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner.
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable. Walk in cooler
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar and rice **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Big fan in kitchen area, corn meal and flour containers.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Fish, chicken wings
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. At prep sink.
- Intermediate - Interior of reach-in coolers soiled with accumulation of food residue.
- Intermediate - Spray bottle containing toxic substance not labeled.
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
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