- Basic - Buildup of food debris/soil residue on faucets- hand wash sink in kitchen
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. - casts of vegetables
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor.- rack of Glasses on floor dish area, employee states always stored there
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.-buffet server
- Basic - Moderate Accumulation of lime scale on the inside of the dishmachine.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.- in bar area and kitchen white refrigerator
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Basic - Silverware/utensils stored upright with the food-contact surface up.- containers of utensils in storage area
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. - coffee stir sticks
- Basic - Soil residue build-up on nonfood-contact surface.- prep table legs of prep station
- Basic - Walk-in cooler ceiling soiled.
- Basic - Wall soiled with accumulated dust.-wall to right of walkin cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.- registering 0 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- milk 50°f, butter pats 46°f and pancake batter 65°f, ice bath not effective at keeping cold, products only held for 2 hours and then discarded, filled out TPHC plan, salmon 50°f, on bottom of unit with ambient of 40°f but airflow was blocked on shelf above it by cardboard cases **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.- oatmeal 101°f, held at room temperature, is only held at this temperature for 2 hours, so completed TPHC PLAN
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers.- chicken above beef **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.- salmon 50°f
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.- chef states he's been at establishment 1 month and establishment no longer uses fresh, explained requirement for future
- Intermediate - Cold holding equipment incapable of 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.- cook line cold drawers- food 46-47°f, operator not going to use until checked by I house maintenance
- 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. - milk, employee states opened two days ago
- Intermediate - Interior of fryer soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.- at bar and kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.- crab cakes and cooked shrimp , prepared 3 days ago **Corrected On-Site**
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6/23/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/15/2014 | Routine - Food | Call Back - Complied |
- Basic - All reach-in cooler gaskets soiled
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Juices, batter, water and Open condiments provided for self-service not properly protected. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food./ bread
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands./ educated new employee procedures
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee used handwash sink as a dump sink as evidenced by coffee/tea stains in sink
- Intermediate - Outside point of sale for muffins and coffee not monitored at all times
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided./ apples **Corrected On-Site**
- Observed electrical wiring in disrepair. For reporting purposes only./ wires showing on slicer
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured./ in dish aching area and back storage area **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ scoop in bulk rice **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair./ upstairs bar **Warning**
- Basic - Silverware/utensils dried with a towel/cloth./ re- educated **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ waffle batter less than 4 hrs recommended rapid **Warning**
- 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. / milk, Canadian bacon **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days./ pic not able to locate it **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher./ has quat strips **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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 rice, cooked potatoes and other cooked TCS IN WALK IN COOLER **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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11/12/2013 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line food-contact shelves. Over cookline
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer
- Basic - Cloth used as a food-contact surface. On greens in the walk in cooler
- Basic - Paper towel used as liner for food container.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over corn starch in reach in cooler
- 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. Milk in the reach in cooler **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Towel in sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Soil residue in food storage containers.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometers not accurate within +/- 2 degrees Fahrenheit.stemlike thermometer off by 12 degrees f calibrated off.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. employee drink stored on top of stand alone freezer with food **corrected on site**
- Critical - Observed food employee wearing jewlrey other than a plain ring on their hands/arms while preparing food.
- Observed ice scoop with handle in contact with ice./ waite station
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ fish 53-57 degrees' in reach in cooler unable to determine how long or why temperature so high chef states there since Friday outer tongs in cooler maintaining at 43 degrees f or below.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./ chlorine in wiping cloths **corrected on site**
- Critical - Stop Sale issued on potentially hazardous foods due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. prep area **corrected on site**
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit./digital at 35 degrees f
- Critical - Hand wash sink lacking proper hand drying provisions./bar sink Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification./Felix new just started at this facility had another establishment know he is certified will have at next inspection
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed food stored in undrained ice./raw shrimp
- Critical - Observed food stored on floor./freezer
- Critical - Observed food stored on floor./salt Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing/dumping food products by the walk in cooler
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors-upstairs in bar/lounge area.
- Critical - Hand wash sink lacking proper hand drying provisions and hand wash sign-upstairs bar.
- Observed gaskets with slimy/mold-like build-up-cookline, upright reach-in..
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed old cardboard used as shelf cover-over stove.
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured-hallway by back-door.
- Observed attached equipment, hood filters, moderately soiled with accumulated grease-scheduled for cleaning on the 19th.
- Observed cutting board grooved/pitted and no longer cleanable-small board at upstairs bar.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits-spray nozzle head at dishwasher heavily soiled.
- Waste line missing at soda gun holster-upstairs bar.
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/19/2011 | Routine - Food | Call Back - Complied |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./on cooks line Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors./men and ladies room
- Critical. Handwashing cleanser lacking at employee handsink by the walk in cooler
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./clarified butter recommended rapid chill to 41 degrees f or rapid reheatbtom165 degrees f for hot holding Corrected On Site.
- Critical. Observed food stored on floor./ walk in cooler
- Critical. Observed food stored on floor/walk in freezer
- Food-contact surface not smooth and easily cleanable./wooden spoon scared not easily cleanable
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner./pots.-pans ,bowls stored under prep table
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Repeat Violation.
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11/16/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallon jug of milk, tub of sour cream, and heavy creams and creamers.
- Critical. Working containers of food removed from original container not identified by common name-several clear plastic cambros under stainless table by walk-in cooler.
- Critical. Observed cloth used as a food-contact surface. Bar type terry towel used over food in walk-in cooler. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable-small board in bar area. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses-kitchen..
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors-public restrooms need self closers. Repeat Violation.
- Critical. Observed toxic item improperly stored-cleaners and sprays stored by single service items in bar area. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured-several containers in hall by back door tnrough kitchen.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. All employees need proof.
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3/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Several large containers under prep table at walk-in cooler.
- Critical. Observed cloth used as a food-contact surface. Bar tow ls over several different items in walk-in cooler.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Glass with straw stored on shelf over ice bin by capaccino type machine.
- Observed cutting board grooved/pitted and no longer cleanable-small board located in main bar.
- Observed single-service articles stored without protection from contamination - coffee filters under capaccino type machine.
- Critical. Hot water not provided/shut off at employee hand wash sink-handwash sink in main bar.
- Critical. Observed handwash sink used for purposes other than handwashing-handwash sink by walk-in cooler
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors-employee restroom and public facilities.
- No copy of latest inspection report-file folder with several inspections prior to last report available. New bookkeeper now working and has been instructed that last inspection has to be available.
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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