- Basic - Bowl or other container with no handle used to dispense food. In horseradish inside reach in cooler **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outer surface of spices , dry storage room and lids of bulk containers in dry storage **Corrected On-Site**
- Basic - Build-up of grease on nonfood-contact surface. Above fryers
- Basic - Ceiling/Floor/table fan has accumulation of food debris/dust/grease/soil residue. Above dish machine
- Basic - Covered waste receptacle not provided in women's bathroom employee restroom
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Flip flops on box of oil, dry storage room **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas at cookline **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Cookline **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Opposite fryers **Repeat Violation**
- Basic - Spray bottle containing a food product not labeled. Near steam table
- Basic - Utensils in poor condition. Strainer with peeling surface for dairy wash , cookline **Corrected On-Site**
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Bar area **Corrected On-Site**
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Cardboard used to line nonfood-contact shelves. Clean dry rack.
- Basic - Ceiling fan had accumulation of dust/debris. Over walk in cooler.
- 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. Walk in cooler.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler in bar area.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone and sunglasses on shelf over prep table.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jacket on top of soda rack.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dry rack.
- Basic - Food stored on floor. Dry storage area.
- Basic - In-use ice scoop stored on soiled surface between uses. By walk in cooler.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 119°.
- Basic - Old food stuck to clean dishware/utensils. Slicer and mixer on clean dry rack.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line.
- Basic - Single-service articles not stored inverted or protected from contamination. Over prep table by back door.
- Basic - Soil residue build-up on nonfood-contact surface. Water build up in reach on reach in cooler floor.
- Basic - Soiled dry wiping cloth in use. Employee repeatedly wiping gloved hands on cloth hanging from apron.
- Basic - Soiled reach-in cooler gaskets. Throughout kitchen.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Cook line.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over chicken base and raw fish over case of milk.
- High Priority - Raw animal food stored over ready-to-eat food. Fish over RTE chicken base.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw pork over raw gator.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Humber patties over fish. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Steel polish on clean dry rack. **Corrected On-Site**
- 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. Cheesecake in bar reaching cooler.
- Intermediate - Cutting board(s) stained/soiled. Cook line.
- Intermediate - Handwash sink not accessible for employee use at all times. Bar area.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sani bucket n hand wash sink in bar area.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee draining food item. **Corrected On-Site**
- 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. Octopus.
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1/10/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of grease on nonfood-contact surface.cook line
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Ceiling fan had accumulation of dust/debris.on cookline
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored.dirty knives in knife holder
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area.on soda boxes
- Basic - Employee with no hair restraint while engaging in food preparation.on cook line
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.oil
- Basic - Gaskets/seals on holding unit in poor repair.reach in
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.back door
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.beef over salad
- High Priority - Raw animal food stored over ready-to-eat food.seafood over cooked corn **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit.beef over seafood
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. need to go to the www.myfloridalicense.com and print forms HR 5022-090 and HR 5022-100 for time as a public health control used on butter and lettuce
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bathroom facility not clean.in kitchen
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.order holder round
- Basic - Clean equipment stored on floor.
- Basic - Cove molding at floor/wall juncture broken/missing.in bar under sink
- Basic - Employee personal items stored in or above a food preparation area.food in true glass door upright over desserts
- Basic - Equipment in poor repair.doors on true upright
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris.throughout
- Basic - Floor tiles missing.in bar
- Basic - Food stored in undrained ice. **Corrected On-Site**
- Basic - Food stored on floor.jug oil
- Basic - Grease accumulated on kitchen floor.
- Basic - Reuse of single-use articles.spice containers and buckets
- Basic - Soil residue build-up on nonfood-contact surface.reach in gasket upright on cookline, shelves under soup soiled, inside reach in freezers
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Working containers of food removed from original container not identified by common name.buckets in dry storage
- High Priority - Dented/rusted cans present. Can of oil 1 gallon
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. On cookline
- 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.slicing lemons at bar, slicing tomato in kitchenputting lettuce on plate
- High Priority - Raw animal food stored over ready-to-eat food.raw seafood over dressing **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.front bar
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.at only hand sink in kitchen
- Intermediate - Soda gun soiled.
- Intermediate - Soil residue in food storage containers.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food being cooled by nonapproved method.( cooked octopus covered in a deep pan during cooling) Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.[crab soup in walkin cooler cooled over night 54 degrees F] see stop sale
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Multiuse food-contact containers not smooth, free of breaks/cracks/chips/pits/crevices.[oil jugs reused for dressing/sauces]
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.[shelf by soup with to go boxes]
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[bar glasses inverted on soiled shelves]
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[knife holder soiled]
- Observed cutting board grooved/pitted/soiled and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[before applying gloves] Corrected On Site.
- Observed food debris accumulated on kitchen floor.[in walkin cooler ]
- Observed reach in cooler gasket torn/in disrepair.
- Observed residue build-up on nonfood-contact surface.[walkin cooler shelves]
- Critical - Observed soiled reach-in cooler shelves.[bar reach in cooler ]
- Critical - Observed unlabeled spray bottle.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.[back door]
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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5/22/2012 | Complaint Full | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[on top of freezer next to ice machine ]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[inside first reach in freezer after bread]
- Observed build-up of grease on nonfood-contact surface.[hood filters]
- Critical - Observed food stored on floor.[in dry storage]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[in pasta salad]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[raw beef and poultry over raw seafood]
- Observed personal care item stored with food.[in dry storage]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[buttermilk batter dip 51 degrees F on counter]
- Critical - Observed raw animal food stored over ready-to-eat food.[in first reach in cooler ] Corrected On Site.
- Observed residue build-up on nonfood-contact surface.[inside handle of reach in cooler ]
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Observed screen in door torn/in poor repair.[from kitchen ]
- Observed soiled dry wiping cloth in use.
- Observed wall soiled with accumulated dust.[
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.[in front right waitstaff area]
- Critical - No handwashing sign provided at a handsink used by food employees.[ladies restroom ]
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.[and top surface]
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated dust.[fan and shelves by walkin ]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[equipment over cookline prep area--microwave, shelf, order holder round]
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[clean steak knives in soiled glass]
- Critical - Observed encrusted material on can opener.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[bucket holding single serve apple sauce] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[milk, cheese cake sour cream 47 degrees F in reach in at waitstaff area moved to working cooler ]
- Critical - Observed roach activity as evidenced by live roaches found [1 small baby in pan hooding plastic silverware ]
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Observed single-service articles stored without protection from contamination.[plastic utensils mixed with bottle lids and trash] disposed of
- Observed single-service articles stored without protection from contamination.[stored in soiled container]
- Critical - Observed soil residue on storage containers.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.[garlic in oil]
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9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. near employee bathroom
- Lights missing the proper shield, sleeve coatings or covers. in reach in freezer located near employee restroom
- Critical - No handwashing sign provided at a handsink used by food employees. missing in ladies restroom
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. insides of doors and top area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top shelf over cooks line
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair. salad deli style cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in cheese on cooks line
- Critical - Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment. knife stored between cart edge and condiment shelf
- Observed wall in disrepair. peeling paint near three compartment sink
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Working containers of food removed from original container not identified by common name.condiment containers on cooks line not marked of contents
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in large true reach in cooler 45/48 degrees note items moved to working cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil 72 degrees on cooks line note operator discarded product
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. large true reach in cooler note per operator service man went for parts
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven door
- Observed utensils in poor condition. several plastic lids cracked/broken
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top shelf over cooks line
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on knife holder
- Critical. No handwashing sign provided at a handsink used by food employees. missing in ladies restroom
- Critical. Observed live flies in kitchen.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Carbon dioxide/helium tanks not adequately secured. in storage area in bar area
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11/3/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. all foods in reach in cooler near breading station 46/48 degrees note items moved to working cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk used for breading on cooks line 54 degrees
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler near breading station
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.in salad and gumbo
- Observed gaskets/seals on cold holding unit in poor repair. on small reach in cooler and deli style cooler on cooks line
- Observed utensils in poor condition. broken/cracked ice scoop at ice machine
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on nonfood-contact surface. old food build up on cooler door handles
- Observed residue build-up on nonfood-contact surface. on inside of ice bin door in bar area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top shelf over cooks line
- Observed soda gun holster with accumulated slime/debris. in bar area
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. sheet pans stored on floor
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing solution using chlorene more than 100 ppm
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6/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in an improper manner. large fish not submeresed in running water
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over produce in walk in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. portion cup in cheese on cooks line
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on food cart on cooks line
- Observed in-use utensil stored in standing water less than in sanitizing solution
- Observed gaskets/seals on cold holding unit in poor repair. on deli style cooler on cooks line
- Observed gaskets/seals on cold holding unit in poor repair. on reach in cooler on cooks line
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. insides of doors
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelfs in walk in cooler
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. cholerene sanitizing solution more than 100 ppm
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1/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). gumbo soup 8 gallons
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. gumbo soup 49/55 degrees cooked yesterday
- Observed employee with no hair restraint. missing on one employee doing food prep
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on knife holder
- Critical. Observed live flies in kitchen. observed several in kitchen area
- Observed food debris accumulated on kitchen floor. in walk in cooler
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8/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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