- Basic - Bowl or other container with no handle used to dispense food. In kitchen in flour container scooping flour with a cup with no handle **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone inside clean container in dish storage area **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Ice machine lid in disrepair In cook line KELVINATOR reach in cooler in 50°f do not use until able to maintain 41°f or below In grill area 2 drawers reach in cooler TOURBO AIR in 60°f do not stored food inside until able to maintain 41°f or below TRUE reach in cooler in raw bar found in 55°f. Do not store food inside until able to maintain 41°f or below **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Top part and bottom part **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. In kitchen **Warning**
- Basic - Ice machine attached screw inside with rust that has pitted the surface. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In cook line **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. In cook line **Corrected On-Site** **Warning**
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Raw oysters found in 55°f in reach in cooler in raw bar area TRUE reach in cooler Immediately moved to different unit to bring temperature control to 41°f or below **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In 1 door KELVINATOR reach in cooler found raw beef empanadas ,raw chicken ,raw pork in 50°f items immediately placed in different unit to bring temperature control to 41°f or below In grill area in 2 drawers reach in cooler TORBU AIRfound raw fish,raw steak ,raw chicken in 60°, immediately placed in different unit to bring temperature control to 41°f or below **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In raw bar **Corrected On-Site** **Warning**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Pink cleaner in dish area **Corrected On-Site** **Warning**
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08/25/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. 3 doors reach in cooler in cook line in 60°f . Do not use until maintaing 41°f or below ,all cooked items marked with 4 hours time frame all raw products replaced in different units to maintain 41°f or below
- Basic - Gaskets/seals on holding unit in poor repair. Lid of ice machine
- Basic - Hood filter missing from automatic fire suppression/exhaust system. In cook line
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. In left side front bar
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw beef and seafood in prep sink in kitchen
- Basic - Reach-in cooler gasket torn/in disrepair. 3 doors flip top reach in cooler in cook line and 2 doors reach in cooler in raw bar
- Basic - Wiping cloth sanitizing solution stored on the floor. In grill area
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee washed hands with cold water. Server in cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pasta,milk ,butter ,coleslaw all in 60°f .items marked. With 4 hours time frame must be discarded at 4pm,raw chicken in 60° moved to different unit to bring temperature control to 41°f
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over cut and washed lettuce and tomatoes in 1 door reach in cooler in cook line **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Raw calamari and raw scallops in 63°f under not enough ice in an ice bath in cook line,advised cook to add more ice to bring temperature control to 41°f or below
- High Priority - Vacuum breaker missing at hose bibb. Next to exit door by bathrooms
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. Must provide by next routine inspection
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Must provide by next routine inspection
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided manager with a copy of consumer advisory for raw oysters **Corrected On-Site**
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2/21/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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