- Basic - Cardboard used to line food-contact shelves. Chile and grey poupon jar located in dry storage room **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Main cooks line ,recommend Chef to replace or resurface, changed at time of inspection. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Handwash sink located in prep kitchen **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room flood light observed in the area.
- Basic - Silverware/utensils stored not in same direction with the food-contact surface up. Observed in the silverware tray located on expo line. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Check dishmachine 4 times Thermolabel strip not turning Gauges reading 140/150°f , dishmachine company notify At time of inspection.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed Employee working with corn on the cob prep Kitchen. Recommend training **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Observe in prep kitchen by hand sink
- High Priority - Raw animal foods not properly separated from each other in holding unit. Shrimp and beef stored on same shelve inside walk in cooler. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Bags of onions stored underneath food prep counter. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Back splash on the fryers has terrible grease accumulation.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked containers in dishmachine room
- 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.
- Intermediate - Slicer blade guard soiled with old food debris. Located on main cooks line **Corrected On-Site**
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Comminuted/injected/tenderized product stored above whole-muscle intact cut of meat. Crab cakes stored over whole fish
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Bucket stored on floor **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk in wait station temping 50F. Product discarded **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Soup heated to 160F
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9/30/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. WIC fan covers and surrounding unit
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage shelving near DM
- Basic - Food stored on floor. Box of food - WIF **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. Cookline **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm 3CS
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk and half and half 48? - discarded Cookline: cheese sauce 50? (44? - continue cooling), compound butter 48? (cos -discarded), batter and buttermilk 50? (45? - continue cooling), calamari 46-50? (COS) - less than 4 hours. Recommended and explained using time as PHC procedure
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Toast with compound butter at 98? - less than 3 hours
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta - cooled 1 degree per hour. Recommend evaluating cooling method.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Sugar. Corrected On Site.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-17-1 Waste line missing at soda gun holster. SERVER AREA
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only. EXPIRED ON 03/17/2012
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3/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC COIL FROZEN ALL PHF AT THAT TEMPRATURE LESS THAN 4 HRS. FOOD MOVED TO BLAST CHILLER THEN TO ANOTHER WIC This violation must be corrected by : 03/22/2012.DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD IN THIS WIC UNTIL SERVICED AND CAPABLE TO MAINTAIN FOOD AT 41 F OR COLDER
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER TOWELS AT HWS IN PREP AREA Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. STORED BIG PLASTIC CONTAINER IN HWS IN PREP AREA Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. RIC ON LINE
- Critical - No current boiler certification provided/available. For reporting purposes only. EXPIRED ON 03/17/2012
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. HWS IN PANTRY AREA
- Observed ceiling in disrepair.DISH ROOM
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands CHEF PUTON NEW GLOVES WITHOUT WASHING HANDS Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. COOLING TIGHTLY COVERED.IF NOT INTERVENED PHF WOULD NOT HAVE REACHED 70 F WITHIN TWO HOURS Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.SHRIMPS 46, FISH 45, TUNA 46, CRAB MEAT 46,CREAM CHEESE DIP 45-47 IN WIC This violation must be corrected by : 03/22/2012.
- Critical - Observed potentially hazardous food thawed at room temperature. SEAFOOD IN SINK Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found ONE LIVE ON COOK LINE Corrected On Site.MGR KILLED This violation must be corrected by : 03/22/2012.
- Waste line missing at soda gun holster. SERVER AREA
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3/21/2012 | Routine - Food | Warning Issued |
- Observed attached equipment soiled with accumulated dust. Fan covers inside all walk in cooler are in need of cleaning.
- Observed attached equipment soiled with accumulated grease.Grease inside light cover located under hood. At cook line.
- Observed brown cutting boards grooved and no longer cleanable. At cook line and pantry area.
- Observed hole in wall. At dry storage room, under stairs.
- Observed knives stored in crevices between equipment. At preparation area. Corrected On Site. Knives were removed and washed, rinsed and sanitized.
- Observed leaking pipe at plumbing fixture. Coming from under hand wash sink faucet. At Pantry area.
- Critical - Observed raw seafood stored over ready-to-eat pork ribs. At cook line Corrected On Site. Chef removed RTE pork and stored on top of raw seafood.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.3 reachin coolers out of 10 plus are not working/under repair
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.
- Observed employee with no hair restraint.
- Observed floor area(s) covered with standing water.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-contact equipment in poor repair broken soup kettle handle
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.batter at 67 degrees fahrenheit Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 50 df Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 60df Corrected On Site.
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Corrected On Site.discarded by the operator.
- Observed gaskets/seals on cold holding unit in poor repair. At the 2nd floor reach in cooler.
- Observed old labels stuck to food containers after cleaning. Tape to the sheet pans.
- Critical. Observed buildup of slime in the interior of ice machine. At the 3rd floor machine hopper.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. At the baking trays.
- Critical. Covered waste receptacle not provided in women's bathroom.At the employee restrooms.
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12/21/2010 | 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.Not accurate. Corrected On Site.
- Observed food debris accumulated on kitchen floor. At the chill blaster freezer. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area. Under the counter by the dishwasher.
- Observed ceiling soiled with accumulated dust.The return vent above the lemons on 2nd floor.
- Observed improper storage of maintenance tools that interferes with cleaning.On the 4th floor at the AC room.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.On the 3rd floor egress on the stairway. Corrected On Site.
- Critical. No current boiler certification provided/available. For reporting purposes only.Expired 03.13.2010. Repeat Violation.The inspection was done on 03.17.2010.
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3/24/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw mahi mahi chef moved product to alternative cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler fish box ambient temperature 48 degrees .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Small bowls used at ach in cooler drawers . Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed buildup of yeast like substance at beer dispensing nozzles at first floor bar.
- Floors not constructed easily cleanable.Broken floor tiles at ground floor kitchen at cookline .
- Observed dusty ceiling tiles and/or air conditioning vent covers.At storage area by walk in cooler.
- Critical. No current boiler certification provided/available. For reporting purposes only.Inspection report available only, chef stated engineering contacted regarding certificate. Repeat Violation.
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9/23/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Clarified butter. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Touching cooked bread and herbs. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.BEFORE DONNING GLOVES
- Critical. Observed buildup of yeast like substance at beer dispensing nozzles.
- Observed residue build-up on nonfood-contact surface.soda spillage at bar work surface, side of reach in cooler soiled.
- Observed water draining onto floor surface.Behind dishmachine at bar.
- Floors not maintained smooth and durable.Broken floor tiles at ground floor kitchen at cookline.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Boiler certificate not posted in boiler room. For reporting purposes only.Inspection report only posted. Repeat Violation.
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9/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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