- Basic - Build-up of grease on nonfood-contact surface. Side of convection oven is greay
- Basic - Cardboard used to line food-contact shelves. **Corrected On-Site**
- Basic - Ceiling in disrepair. Leak
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. There is shoes on top of soda containers
- Basic - Equipment in poor repair. There are pans in use as legs under the steamer
- Basic - Floors not constructed to be easily cleanable. Missing tiles under handsink in kitchen
- Basic - Hole in wall. Under handsink
- Basic - Old labels stuck to food containers after cleaning. Half pans have old labels on them
- 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.
- High Priority - Live, small flying insects in food preparation area. 1 live fly by the lemons at the bar **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crabcake 48f. Corrective action taken, discarded by operator
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Greased lightning is by wasabi powder by the microwave **Corrected On-Site** **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. There is a tray in the dish area handsink
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Kitchen manager
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Linesink **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Missing ending dates on soups **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach in spray bottle
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Preparea **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Braceleton server
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Scoop without handle buried in flour **Corrected On-Site**
- Basic - Wall in disrepair. Dish area handsink wall
- Basic - Wall soiled with black mold in dry storage
- High Priority - Insecticide/rodenticide use not in compliance with regulations. Pest strip by bar **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. 1 live
- High Priority - Toxic substance/chemical stored by or with food. Rubbing alcohol on spice shelf **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Grill
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Stored food not covered in walk-in cooler. Fish and shrimp
- High Priority - Live, small flying insects in dish area. 1 live **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes 88f.corrective action take
- Intermediate - Handwash sink used for purposes other than handwashing. Scrubbies in handsink at dish area
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5/22/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. The large prep box in the kitchen is not holding 41f or below **Warning**
- Basic - Food debris accumulated on kitchen floor. By co2 tanks **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. There is a scoop buried in the flour **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door is open **Warning**
- Basic - Stored food not covered in walk-in cooler. Chowder **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Large prep box on the line **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Salsa 47f, coleslaw 47f waitress station. Corrtive action taken **Warning**
- High Priority - Live, small flying insects indining area **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.raid **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wait staff prep box holding cole slaw and salsa greater than 41f **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Crab 85f **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. There is raw fish over cooked crab **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach sprayer **Warning**
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4/15/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fry side is greasy
- Basic - Equipment in poor repair. Lid on beer cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Seafood cooler
- Basic - Stored food not covered in walk-in freezer. Shimp, etc
- High Priority - Displayed food not properly protected from contamination.. The chicken pan botom was touching cooked chicken wings **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. There is raw oysters below raw shrimp. Correced on site
- High Priority - Raw animal food stored over ready-to-eat food. There is raw chicken over cooked chicken **Corrected On-Site**
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/20/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Grease is built up around grill top
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Food stored on floor. Flour bucket. Correctedon site
- Basic - Grease accumulated under cooking equipment. Grease under co2 containers **Repeat Violation**
- Basic - Hole in wall. By handsink
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. There is a portion cup in the flour. Corrected on site
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface. Shelves in prep area
- Basic - Wall in disrepair. By rear door
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cole slaw 46f. Corrective action taken
- High Priority - Raw animal food stored over cooked food.there is raw fish over cooked lobster met in walk in
- High Priority - Raw animal food stored over ready-to-eat food. There is raw fish over cooked lobster in upright cooler
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Whole shell eggs with ready toeat milk, etc. correctedon site
- High Priority - Roach activity present as evidenced by live roaches found. 2 live on the oil container
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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9/19/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.table below steamer
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.bartender has a watchon
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.2 oz souflee is in the salt. Corrected on site
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - Reuse of single-service articles.Sauce containers with handle being reused. Corrected on site
- High Priority - Raw animal food not properly separated from ready-to-eat food.raw fish next to cooked lobster. Corrected on site
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.bartender
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.there is no ending date
- Intermediate - Spray bottle containing toxic substance not labeled.Water in spay container
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6/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Floor area(s) covered with standing water.dish area
- Basic - Floor soiled/has accumulation of debris.throughout
- Basic - Food debris accumulated on kitchen floor.by handsink in kitchen
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.spice has 2oz souflee init
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Observed fish raw over raw beef in walk in
- Basic - Soil residue build-up on nonfood-contact surface.prep shelf
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.by co2
- Basic - Wall soiled with accumulated grease.prep area
- Basic - High Priority - Dead roaches on premises.one in dishwasher , 20dead on shelf with vinegar
- High Priority - Food with mold-like growth. See stop sale. Cake mixes had moldy ends and wetness inside the bagDiscarded by operator
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cantelope 51f
- High Priority - Roach activity present as evidenced by live roaches found.1 live on shelf with vinegar , three live on cake mix bags on food shelf,100 live roaches under bags of brown sugar
- High Priority - Roach excrement and/or droppings present.about a hundred droppings on food shelf
- High Priority - Stop Sale issued due to adulteration of food product.roaches ate through pasta bag on food shelf. Operator discarded
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.cantelope
- 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. Large prep
- 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. Goat cheese
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3/25/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.bar Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.bar Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.bar
- 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.several new employees
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.under flat to0
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor.chicken on floor in freezer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.box with food spices 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.2 oz souflee in salt
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.Manuallly sanitize dishes until fixed
- Critical - Displayed food not properly protected from contamination.under jacket
- Equipment or utensils not designed or constructed in a durable manner.glass broken in beer cooler
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No handwashing sign provided at a handsink used by food employees.dish
- Observed attached equipment soiled with accumulated grease.rear door
- Observed food debris accumulated on kitchen floor.dry storage
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.knives on clean rack
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.microwave
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.utensil bucket Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.warmer tray
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.server cooler
- Critical - Observed packaged food not labeled as specified by law.water
- Observed personal care item stored with food.cigarettes ,glasses
- Critical - Observed raw animal food stored over cooked food.oysters over lobster
- Critical - Observed raw animal food stored over ready-to-eat food.oysters over fruit salad
- Critical - Observed uncovered food in holding unit/dry storage area.no cover on food
- Critical - Observed uncovered food in holding unit/dry storage area.shrimp in walk in
- Critical - Observed unlabeled spray bottle.blue chemical
- Critical - Observed unlabeled spray bottle.purple
- Observed wall soiled with accumulated food debris.
- Plumbing system in disrepair.dish
- Critical - Working containers of food removed from original container not identified by common name.oil on prep box
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3/5/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner.broken beer cooler lid at bar
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen Corrected On Site.
- Light not functioning.hood
- Light not functioning.walk in
- Critical - No conspicuously located thermometer in holding unit.wing coole Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.bar
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen Corrected On Site.
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.server getting drinks black polish
- Critical - Observed food stored on floor.open box of whirl
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.wing cooler bottom door
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.2 oz souflee Corrected On Site.
- Critical - Observed packaged food not labeled as specified by law.oil/water
- Critical - Observed raw animal food stored over cooked food.lobster over beans on speed rack Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.observed raw fish over lobster meat
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed equipment in poor repair.lid on beer cooler
- Critical - Observed food stored in a prohibited area.lemons in wood basket 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.2 oz souflee in salt Corrected On Site.
- Critical - Observed mop sink in use for prep sink in dish area. Recommend installing a mop sink for that use only
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.lobster 85f Corrected On Site.put in cooler until ready
- Critical - Observed toxic item stored by utensils.blue cleaner Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.potatos in walk in
- Critical - Observed unlabeled spray bottle.blue cleaner at bar
- 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.bat
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions at oyster service bar. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees at oyster service area and kitchen handsink.
- Observed attached equipment fan covers soiled with accumulated dust in walk-in cooler
- Observed employee,cook, with ineffective hair restraint.
- Critical - Observed food being cooled by nonapproved method.Observed cooked rice cooling in deep covered containers in walkin cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.Raw shell eggs stored above ready to eat food in walk-in cooler. Corrected On Site.
- Observed soiled wet wiping cloth in use with fresh solution.Cook wearing wet towel on apron. Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.Noted 100 ppm. Corrected On Site.
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8/31/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. prep box
- Food-contact surface not smooth and easily cleanable.old labels on clean pans
- Critical - Hot water not provided/shut off at employee hand wash sink. handsink
- Critical - No handwashing sign provided at a handsink used by food employees.dish
- 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.
- Critical - Observed hand wash sink used for purpose other than washing hands.storing trays
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.salsa
- Critical - Observed live flies in kitchen.
- Observed single-service articles improperly stored.straws Corrected On Site.
- Critical - Outer door open and flies present
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.cheese 72f,dressing 52f, Corrected On Site.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.No protection from outside elements to kitchen
- Critical - No handwashing sign provided at a handsink used by food employees.sink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed single-service articles improperly stored.straws
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/24/2010 | Routine - Food | Call Back - Complied |
- Critical. No thermometer provided to measure temperature of food product.no stem
- Critical. Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed single-service articles improperly stored.straws on bar
- Critical. Hotel and Restaurant license not properly displayed.
- No plan review submitted and renovations in progress.Added oven
- Critical. Manager lacking proof of Food Manager Certification.Billie
- 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. Pro
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7/19/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/23/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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