- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Silverware not protected in outside tables
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 56 F
- High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Stored food not covered in walk-in cooler. Reach in cooler and reach in freezer
- High Priority - License expired within 30 days after expiration date.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 74 F
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site**
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean linens stored on floor.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - Establishment operating without a current Hotel and Restaurant license. Please call 850-487-1395 **Admin Complaint**
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Handling buns **Corrected On-Site**
- Observed employee with no hair restraint. **Corrected On-Site**
- Critical - Observed food being cooled by nonapproved method. Soup covered at 46?f **Corrected On-Site**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed in an improper manner. Fish thawed at room temperature **Corrected On-Site**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Reach in freezer
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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12/13/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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7/30/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed potentially hazardous food thawed at room temperature.PORK CHOPS AT SINK
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.REACH IN COOLER
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/21/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- No copy of latest inspection report.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee dry hands on clothes/apron after washing.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- 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.
- Critical - Observed toxic item stored by food. Chemicals stored on top of ice machine.
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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4/4/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken stored over beef and fish
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. No person in charge of establishment.
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12/14/2010 | 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.
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6/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed molluscan shellfish removed from original container for long-term storage.
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Repeat Violation.
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9/22/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/24/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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