- Basic - In-use wet wiping cloth/towel used under cutting board / back prep area..
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / small reach in cooler / wait station. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. / bar.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / walk in cooler / **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / all sanitizing buckets / **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. / cook line / **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. / raw beef stored in between raw lamb and raw fish / **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. / all 3 nozzles at bar.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. / small dish machine for glasses.
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling soiled with accumulated dust. Ceiling in warewash area
- Basic - Floor tiles cracked, broken or in disrepair. Floor in walk in freezer missing a few tiles
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Stored food not covered in reach- in cooler. Over night in coolers on cook line **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lobster tails 56, mahi 57, grouper 58f degrees in reach in cooler cook line
- 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. Mahi mahi 57f degrees, grouper 58f, lobster tails 56f, all products in unit on cook line overnight and bottom of cooler. Numerous trays on shoves above blocking air flow. Other products in cooler 40-43f
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait station
- 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 cooler at waitstion from 9/16 **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Hand sink at wait station **Corrected On-Site**
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Lettuce / lettuce reach in cooler on cookline. **Corrected On-Site** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom.employee restroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable.cookline **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small reach in cooler and salad reach in cooler on cookline. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.bar **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bar. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.on appetizer menu house smoked salmon. Viewed procedure salmon is smoke to 140f. Chef states salmon is served cold. **Warning**
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4/9/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/4/2013 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. panned rice in cooler at cook line at 48-51f degrees cooling overnight. rie covered
- Drain cover(s) missing. mop sink
- Critical - Hand wash sink lacking proper hand drying provisions. paper towel dispenser not working at handsink in warewash area
- Critical - Handwash sink not accessible for employee use at all times. crate on basin of handsink at warewash area Corrected On Site. Repeat Violation. 4-9-12
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site. Repeat Violation. 4-09-12
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. facility must sanitizis corrected e all dishes in 3 compartment sink until dishmachine
- 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. all employee training expired on 10-03-2012
- Observed build-up of grease on nonfood-contact surface. grease and food build up on grill of vulcan
- Observed build-up of grease on nonfood-contact surface. in between 2 burner stove and griddle, left side of griddle
- Critical - Observed buildup of slime on soda dispensing nozzles. soda guns at bar Repeat Violation. 4-2012
- Critical - Observed interior of microwave soiled. cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in cooler opened on 10-29-2012 at wait station Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area. on wall under dishmachine area
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). rice cooled over night at 48-51f degrees
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10/30/2012 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink. handsink at warewash due to faucet is removed
- Faucet/handle missing at plumbing fixture. faucet removed at handsink at warewash
- Critical - Handwash sink not accessible for employee use at all times. crate of ups on basin of handsink at warewash Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. handsink at warewash due to faucet removed
- Critical - No handwashing sign provided at a handsink used by food employees. handsink at bar
- Critical - Observed buildup of slime on soda dispensing nozzles. soda gun at bar
- Critical - Observed handwash sink used for purposes other than handwashing. cook filling pan with water from handsink at cookline
- 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. plastic cup used as scoop in flour
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. ice cream freezer at cookline has food debris
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. establishment must use 3 compartment sink until dishmachine corrected
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle in disrepair at plumbing fixture. hot water handle at handsink in back prep area
- Critical - Hand wash sink lacking proper hand drying provisions. handsink in employees restroom Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. handsink in back prep area. faucet for hot water in disrepair
- Critical - Observed buildup of slime on soda dispensing nozzles. soda guns at bar Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of microwave soiled.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw fish cooler cookline Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw pork in cooler cookline Corrected On Site. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. salt container at waitstation
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11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/25/2011 | Routine - Food | Call Back - Complied |
- Food-contact surface not smooth and easily cleanable. paper towels used foor cut basil Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. must sanitize equipment abd dishes in 3 ccompartment sink
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. for wiping buckets also
- Lights missing the proper shield, sleeve coatings or covers. cookline Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffee cup on cookline Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. soda gun nozzles at bar
- Observed ceiling soiled with accumulated dust. in waitstation and cookline areas
- 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. waitress dropped off dirty dishes and then served bread and drinks without washing hands.advised Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. back prep area
- Critical - Observed expired Food Manager Certification. expired 4-2010
- Critical - Observed handwash sink used for purposes other than handwashing. lemon wedges in basin of handsink at waitstation used as dump sink Corrected On Site.
- Observed ice scoop with handle in contact with ice. at bar Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. paper cup used as scoop in salt at waitstation Corrected On Site.
- Critical - Observed interior of microwave soiled. cookline salad/dessert area
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. waitstation Corrected On Site.
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5/24/2011 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw pork in walk in cooler Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. box of open lard for fryers iback storage area Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. for cookline steamer
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. clean dishes in warewash area
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. must sanitize all equipment and dishes in 3 compartment sink until dishmachine is sanitizing correctly Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles. soda gun #1 at bar
- Observed build-up of grease on nonfood-contact surface. grease and dust on hood filters above 12 burner stove
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on filter system for steamer at cookline
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on lettuce cutter, stored as clean equipment
- Observed soda gun holster with accumulated slime/debris. #1 at bar
- Equipment and utensils not properly air-dried. clean dishes in warewash area
- Observed utensils stored in crevices between equipment. knife on cookline in between table and ticket machine Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. sink at dishmachine area
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10/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over pork in walk in cooler and beef over pork and fish in reach in cooler on cookline Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. back prep. area Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. cookline
- Critical. Observed interior of microwave soiled. on cookline, one closet to grill
- Critical. Observed buildup of slime on soda dispensing nozzles. 2 at bar area
- Critical. Observed handwash sink used for purposes other than handwashing. spoon in basin of handsink on cookline and handsink at waitstation used for dumping, lemon slice in basin Corrected On Site.
- Critical. Observed unlabeled spray bottle. glass cleaner at bar Corrected On Site.
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2/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. herb butter at 74 degrees on cookline. ice at bottom of pan only. advised Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. sliced fruits for drinks at bar not covered
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. frying baskets stored in crevis of hood filters on cookline Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. waitres dropped off dirty dishes and started wiping done counter at waitstation and touching clean equipment without washing hands. advised
- Observed reach-in cooler gasket torn/in disrepair. on cookline
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. on cookline
- Critical. Observed slight buildup of slime in the interior of ice machine.
- Observed soda gun holster with accumulated slime/debris. at bar
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. to go containers on side of basin of handsink at bar area
- Observed wall/utensil holder soiled with accumulated slight black debris in dishwashing area. at equipment/utensils hold rack at dishmachine
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7/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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