- Basic - Bathroom doors not self-closing- men and women.
- Basic - Bowl or other container with no handle used to dispense food- sugar.
- Basic - Drain cover(s) missing- mop sink.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food- bracelet.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floors - oil.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - No handwashing sign provided at a hand sink used by food employees- outside bar.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface on exterior of bulk sugar.
- Basic - Waste line missing at soda gun holster.
- Basic - oysters removed from original container for long-term storage.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit on cookline: Buttermilk mixture 57°f, hush puppy mix 84°f. Food out less than 4 hours. Kitchen manager placed in ice baths to cool. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler: raw ground beef over cooked crawfish.
- High Priority - Vacuum breaker missing at mop sink faucet. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- outside bar.
- Intermediate - No soap provided at handwash sink- outside bar.
- Intermediate - Soda gun soiled.
- Intermediate - oyster tags not marked with last date served.
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowel used to dispense ingredient.
- 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.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Existing ice machine located outside with no overhead protection. Leaking from ceiling onto ice machine.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Stored food not covered in walk-in freezer. Apple turn over.
- 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. 0 ppm.
- High Priority - Vacuum breaker missing at mop sink faucet.
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Employee touching cut vegetables. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing, rinsing towels. **Corrected On-Site**
- Intermediate - Minor accumulation of black/green mold-like substance in the interior of the ice machine.
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable, waitress area.
- Critical - No conspicuously located thermometer in holding unit, dressing cooler waitress station.
- Critical - Observed buildup of slime in the interior of ice machine, outside. **Repeat Violation**
- Critical - Observed buildup of soiled material on mixer head holder, outside bar.
- Critical - Observed encrusted material on can opener. **Repeat Violation**
- Critical - Observed uncovered food in ice bin, lid missing. **Corrected On-Site** **Repeat Violation**
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12/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Between 10ppm and 50ppm corrected to 50ppm. Corrected On Site.
- Light not functioning, beer cooler.
- Critical - Observed buildup of black mold like substance in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor, shelled oysters in beer cooler.
- Critical - Observed handwash sink used for purposes other than handwashing, filling bucket.
- Critical - Observed handwash sink used for purposes other than handwashing, rinsing towel.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crab at 49 degrees farinheit shrimp at 51 degrees farinheit in reachin cooler next to steamer for less than 4 hours.
- Critical - Observed potentially hazardous food thawed in standing water, shrimp. Corrected On Site.
- Critical - Observed uncovered food, ice bin not covered. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mashed potatoes at 129 degrees farinheit vegetables at 128 degrees farinheit in steamwell.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. New menus do not have advisory.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom, lid missing.
- Critical - Observed food stored on floor, potatoes walkin cooler. Repeat Violation. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior top of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed minor buildup of black mold like substance in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hushpuppy batter at 59 degrees fahrenheit on cookline for less than 4 hours.
- Critical - Observed uncovered food in walkin cooler, fish. Corrected On Site.
- Critical - Observed uncovered food in walkin freezer, crawfish. Corrected On Site.
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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name, breading container cookline.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name, sugar waitress area.
- Critical - Violation: 08A-28-1 Observed food stored on floor, chicken fias walkin cooler.
- Critical - Violation: 08A-28-1 Observed food stored on floor, potatoes walkin cooler. Repeat Violation.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 24-08-1 Equipment and utensils not properly air-dried, cups wet stacked waitress area.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 36-11-1 Floors not maintained smooth and durable, missing tiles kitchen.
- Violation: 37-14-1 Observed ceiling damaged in dishwashing area. Repeat Violation.
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9/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler at 60 degrees fahrenheit next to drawers. Repeat Violation.
- Equipment and utensils not properly air-dried, cups wet stacked waitress area.
- Floors not maintained smooth and durable, missing tiles kitchen.
- Observed ceiling damaged in dishwashing area. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor, chicken fias walkin cooler.
- Critical - Observed food stored on floor, potatoes walkin cooler. Repeat Violation.
- Critical - Observed live flies in kitchen.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crab cakes at 60 degrees fahrenheit crabmeat at 64 degrees fahrenheit, reachin cooler next to drawers, products discarded. Repeat Violation.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name, breading container cookline.
- Critical - Working containers of food removed from original container not identified by common name, sugar waitress area.
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9/20/2011 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Thermometer broken reachin cooler waitress area across from handsink.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler at 54 degrees fahrenheit cookline next to drawers.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on cookline.
- Critical - Observed cardboard used for draining cups waitress area..
- Observed ceiling in disrepair. Dishmachine area.
- Critical - Observed food stored on floor, crab legs in walkin freezer.. Repeat Violation.
- Critical - Observed food stored on floor, potatoes in walkin cooler.
- Critical - Observed interior top of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crab cakes at 53 degrees fahrenheit reachin cooler next to drawers cookline, less than 4 hours.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over limes walkin cooler.
- Observed single-service items stored on floor, containers in dishmachine area.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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5/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, sugar waitress station.
- Critical. Observed food stored on floor, crab legs in walkin freezer.
- Critical. Observed food stored on floor, oil.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee put lemons on cup with bare hands.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors, mens restroom.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors, womens restroom.
- Observed wall soiled with accumulated grease from filter hose.
- Critical. Observed toxic item stored by food, bleach/soap next to sugar waitress area.
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12/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (B) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by: (1) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served; and (2) If shellstock are removed from their tagged or labeled container: (a) Preserving source identification by using a record keeping system as specified under Subparagraph (B)(1) of this section, and (b) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container before being ordered by the consumer.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. (A) FOOD shall be protected from cross contamination. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas;
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135 degrees Fahrenheit and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
- Critical. No bare hand contact of exposed ready-to-eat food. Food EMPLOYEES' may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical. (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Storage. Except as specified under Sections 7-207.12 and 7-208.11, EMPLOYEES' shall store their PERSONAL CARE ITEMS in facilities as specified under Paragraph 6-305.11(B).
- Critical. (c) Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
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10/8/2010 | 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. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, rice shrimp in reachin cooler cookline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Oysters at 49 degrees fahrenheit shrimp at 50 degrees fahrenheit scallops at 60 degrees fahrenheit in reachin cooler drawers cookline for less than 4 hours.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hamburger patties at 56 degrees fahrenheit steaks at 57 degrees fahrenheit in reachin cooler cookline for less than 4 hours.
- Critical. No conspicuously located thermometer in reachin cooler drawers cookline.
- Critical. Observed food stored on floor, croutons in kitchen.
- Critical. Observed food stored on floor, oysters lemons in walkin cooler.
- Critical. Observed food stored on floor, lambb shrimp in walkin freezer.
- Critical. Observed uncovered food in waitress area, lemons.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container, spoon on slaw.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed soiled salad reach-in cooler gaskets.
- Critical. Observed buildup of black mold like substance in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin waitress. Repeat Violation.
- Critical. Observed interior of makeline cooler top soiled with accumulation of food residue, both on cookline.
- Critical. Observed handwash sink used for purposes other than handwashing, sanitizer bucket in handsink. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors, mens. Repeat Violation.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors, womens.
- Critical. No handwashing sign provided at a handsink used by food employees, back.
- Observed kitchen wall soiled with accumulated food debris next to cooking appliances.
- Observed dusty vent covers walkin cooler.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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6/1/2010 | 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, gumbo in walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name, sugar waitress area.
- Critical. Observed food stored on floor, walkin freezer and cooler received delivery earlier in day.
- Critical. Observed uncovered food in walkin freezer kabobs. Corrected On Site.
- Critical. Observed french fry bags on top of uncoverd kabobs in walkin freezer. 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, scooped ice in cup.
- 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, breadcrumbs sugar bowls. Corrected On Site.
- Critical. Observed soil buildup inside ice bin, waitress area.
- Critical. Observed handwash sink used for purposes other than handwashing, washing lids in waitress area. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors, mens restroom. Repeat Violation.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors, womens restroom. Repeat Violation.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed grease accumulated under cooking equipment.
- Observed personal care item stored with food.
- Critical. Observed unlabeled spray bottle.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Repeat Violation.
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12/10/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor...bag of onions on floor of WIC...
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface...hood system...
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors...(x2) mens/ladies restrooms have NO door closers...
- Critical. Observed (a few) live flies in kitchen.
- Observed wall soiled with accumulated food debris.
- Critical. Observed toxic item improperly stored.
- Wet mop not hung to dry.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only....(several)
- Critical. Observed an uncovered electrical box. For reporting purposes only...elec. breaker box...
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7/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Complaint Full | Call Back - Complied |
| No report available. | 4/22/2009 | Complaint Full | Warning Issued |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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