- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Equipment in poor repair. RI cooler in prep area not cooling properly.
- Basic - Food stored on floor. Dry storage room. **Repeat Violation**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Repeat Violation**
- 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. Cooking area. Stuffed tomatoes.
- Intermediate - Handwash sink used for purposes other than handwashing. Ice **Corrected On-Site**
- Intermediate - No chlorine/quat. chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. prep area.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Breakfast menu. **Repeat Violation**
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Some Hood filters missing from automatic fire suppression/exhaust system.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Dumpster overflowing garbage.
- Basic - Equipment in poor repair. RI freezer door broken, prep area, downstairs.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside units, some units and drawers.
- Basic - Open dumpster lid.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See stop sale for chicken at 47
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Chicken 47 WI cooler
- High Priority - Small flying insects in bar area.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap reachable at 1 handwash sink, kitchen
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Breakfast menu.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - In-use tongs stored on oven door handle.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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 and the time removed from temperature control cannot be determined. See stop sale.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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12/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Can opener base
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Cloth used as a food-contact surface.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Plumbing system in disrepair. Sink in prep are downstairs
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Corrective action taken. Placed in RIC
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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.. Popovers
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 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 and the time removed from temperature control cannot be determined. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs overvmilk
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. French fry cutter
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in food preparation room or area.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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10/7/2013 | Routine - Food | Warning Issued |
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Employee eating a prepared food (ready to be taken to table). **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Sauces at walk in cooler.
- Basic - Stored food not covered in walk-in cooler. Sauce containers. Sauces not under cooling process.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Hand washing sink by cook line. **Corrected On-Site**
- Critical - Observed employee eating in a food preparation or other restricted area. Half way eaten plate at table where silverware was being rolled. **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than handwashing. Utensils placed inside hand washing sink. At Sushi Bar.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs over vegetables. **Corrected On-Site**
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12/19/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface. TOWEL OVER SUSHI RICE. DURING CALL BACK INSPECTION .
- Violation: 51-16-1 No plan review submitted and approved enovations built at dinning room.OBSERVED A RAW BAR ADDED TO RESTAURANT . This violation must be corrected by : 08/28/2012. OBTAINED COPY OF PLAN REVIEW PROCESS FROM CORY RANDOLPH (DIRECTOR OF OPERATIONS). MUST SHOW APPROVED PLANS FROM THE DIVISION DURING NEXT ROUTINE INSPECTION .
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9/4/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm when tested (COFFEE STATION ). Corrected On Site.
- Critical - Equipment food-contact surfaces and utensils not sanitized. (COFFEE STATION). Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. BAR AREA.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AREA.
- Critical - No oyster warning sign with required language provided. OBSERVED MENUS WITH NO "OYSTER" CONSUMER ADVISORY .
- No plan review submitted and approved enovations built at dinning room.OBSERVED A RAW BAR ADDED TO RESTAURANT . This violation must be corrected by : 08/28/2012.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. OBSERVED GROUP OF SERVERS ONLY ONE OUT OF FIVE FOOD HANDLERS HAD NO PROOF OF TRAINING .
- Critical - Observed cloth used as a food-contact surface. OVER SUSHI RICE. Corrected On Site.
- Critical - Observed employee improperly washing hands. NO SUPPLIES AT BAR (BARTENDER WORKING). Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed small flying insects in bar area.
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6/28/2012 | Routine - Food | Warning Issued |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. WHILE FILLING PEANUT BUTTER TYPE. (PASTRY AREAS). Corrected On Site.
- Observed employee with no hair restraint. BY PASTRY AREA. Corrected On Site.
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. COOK LINE HANDWASHING SINK. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. (DAMAGED).PREPARATION AREAS AND PASTRY AREAS WITHOUT DESIGNATED (PLANS) HANDWASHING SINK.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. BAR AREA.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee eating in a food preparation or other restricted area. WAIT STAFF EATING (EMPLOYEE MEAL) IN KITCHEN .
- Observed employee with ineffective hair restraint. DESSERT STATION (PASTRY COOKS/CHEF).
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS AND COOKING UTENSILS INSIDE.
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine. UNABLE TO VERIFY FINAL RINSE TEMPERATURE OF DISHWASHING MACHINE.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. IF PRODUCT FREEZE (CLOCK STOPS).
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. BUTCHER ROOM WHERE HOSE IS STORED.
- Critical - Hand wash sink lacking proper hand drying provisions. BY COOK LINE and BAR AREA.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No oyster warning sign with required language provided. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COOK BY COOK LINE.
- Critical - Observed buildup of slime on soda dispensing nozzles. BAR AREA.
- Observed hole in wall. AT BUTCHER ROOM (KITCHEN ) BY DICER MACHINE .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. WALK IN COOLER (RAW CHICKEN OVER PORK).
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. POTENCIALLY HAZARDOUS SAUCES. OBSERVED A 05/01 LABEL AND 06/10 LABEL ON MEAT AND FISH SAUCES.
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6/22/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 02-11-2 No oyster warning sign with required language provided. MENUS FOR DINING ROOM AND FRONT PORCH MUST DISPLAY ADVISORY .
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. PERSON HANLING PASTRIES.
- Violation: 13-03-1 Observed employee with no hair restraint.SEVERAL KITCHEN STAFF.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. BAR AREA (BARWARE INSIDE OF IT).
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2/3/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tile missing. BY DISHWASHING AREA.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. COFFEE BAR 0 RWADING ON TEST PAPER.
- Critical - Equipment food-contact surfaces and utensils not sanitized. UNABLE TO VERIFY TEMPERATURE (GAUGES NOT MOVING). STAY AT ZERO.
- Critical - Hand sink missing in food preparation room or area. COOK LINE REMOVED HANDWASHING SINK . This violation must be corrected by : 03/29/2011.
- Critical - Hand wash sink lacking proper hand drying provisions. BAR AREA.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AREA.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.GAUGE NOT WORKING .
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. BAR AREA.
- Critical - No oyster warning sign with required language provided. MENUS FOR DINING ROOM AND FRONT PORCH MUST DISPLAY ADVISORY .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. PERSON HANLING PASTRIES.
- Critical - Observed cross-contamination caused by ICE BUCKET ON FLOOR TILTED OVER BROOM SWEEPERS AND MOP.
- Critical - Observed employee (WAITRESS) eating berries at counter bar (GARNISH).
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. HANDWASHING SINK REMOVED FROM DESIGNATED AREA.
- 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.
- Observed employee with no hair restraint.SEVERAL KITCHEN STAFF.
- Critical - Observed handwash sink used for purposes other than handwashing. BAR AREA (BARWARE INSIDE OF IT).
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TRAY OF COOKED CHKCKEN BREAST( TO BE SLICED) OUT OF COOLING TO SET OUT AT ROOM TEMPERATURE . (70F).
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. FOOD COOKED ANDCOOLED PLACED OUT AT ROOM TEMPERATURE IN TROLLEY CART/RACK WITH NO TIME LABEL CONTROL.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CREAM /SOUPS AND SHORE RIBS COOKED AT WALK IN COOLER.(LABELS/DAY MARKING).
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1/28/2011 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. HOMEDADE SAUCES: MAYONAISE, CHIMICHURRI.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. FISH (TUNA) USED FOR TUNA TARTAR NOT INDICATING (PARASITE DESTRUCTION LABEL ON INVOICE).
- Critical. No oyster warning sign with required language provided.
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. OBSERVED LABELS NOT BEING REPLACED AFTER USED.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW AND PRE-COOKED.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor. DRY STORAGE .
- Critical. Observed uncovered food in holding unit/dry storage area. BREAD BAGETTE ON SHELF DIRECT CONTACT.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. NOT SUPPLIES AT HANDWASHING STATION. SOAP AT THE BAR. PAPER TOWEL AND SOAP AT COFFEE STATION.
- Critical. Observed employee improperly washing hands. NO SOAP .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. WAITER SIDE (IN FRONT )OF COOK LINE.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Observed clean equipment stored on floor. MIXER (PREP-KITCHEN ).
- Critical. Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS IN IT (EGG WHITE).
- Critical. Hand wash sink lacking proper hand drying provisions. COFFEE AREA, PREP-KITCHEN .
- Critical. Handwashing cleanser lacking at handwashing lavatory. BAR AND COFFEE AREA.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. NOT PUNCHED HOLES IN CARD.
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food. EGGS
- Observed gaskets/seals on cold holding unit in poor repair.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. No oyster warning sign with required language provided. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical. Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Observed personal care item stored in prep area.
- Critical. Manager lacking proof of Food Manager Certification.
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10/16/2009 | Routine - Food | Warning Issued |
| No report available. | 5/6/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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