- Basic - Carbon dioxide/helium tanks not adequately secured. Beer closet and beverage station /salad prep area
- Basic - Equipment and utensils not properly air-dried - wet nesting. Storage shelves near dry storage area **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Hole inside reach in cooler door near salad prep area
- Basic - Ice scoop handle in contact with ice. Bar **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Cookline **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. cold holding drawers **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Plastic containers in dry storage area
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bakery **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Dressings
- 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.
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.on cookline **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter on cookline 64°, broth on cook line 63° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Beef over pork **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris.in salad corner rusty and flaking off
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler shelves with rust that has pitted the surface.in salad corner
- High Priority - Dipperwell faucet bent downward eliminating required air gap.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.butter 74° on counter reheated and held at 135° **Corrected On-Site**
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10/30/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair.on cook line
- Basic - Soiled reach-in cooler gaskets.on cook line and salad area
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.pork 128? **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers.scallops over cut tomato
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over potatoes in walk in cooler
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.[0ppm at dish machine ]
- Critical - Handwash sink not accessible for employee use at all times.[blockrd by thawing shrimp ] Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.[walkin cooler ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[vegetable /cheese walkin cooler temperature 44 degrees f for potentially hazardous food-- food moved to working cooler, dropped to 43 degrees f ior below before end of inspection] Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
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4/25/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.[in employees ladies restroom ]
- Critical - Hot water not provided/shut off at employee hand wash sink.[men's restroom and bar handsink 75 degrees F]
- Critical - No oyster warning sign with required language provided. Corrected On Site.[inspector gave one]
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.[cookline drawer]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[at buckets ] Corrected On Site.
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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[salad walkin ] This violation must be corrected by : 7/13/11.
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7/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[salad walkin ] This violation must be corrected by : 7/13/11.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[seafood walkin potentially hazardous food 46-48 deees] This violation must be corrected by : 7/13/11.
- Observed gaskets with slimy/mold-like build-up.[on bakery reachin ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[salad upright slaw salad made with cream, sliced ham, turkey, cut melon 51-53 degrees F] see stop sale Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[seafood in walkin 45-46 degrees] moved to working walkin ] This violation must be corrected by : 7/13/11. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.[butter 51 degrees on cookline ]
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.[potentially hazardous salad 51 degrees after 4 hours] see stop sale
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/12/2011 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint.
- Observed gaskets with slimy/mold-like build-up cookline Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[at bar] Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[at bucket] Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.cookline Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.[at hose in kitchen ]
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[cheeses]
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.[flour] Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[cheese and dressings in vegetable walkin cooler 47 degrees] moved to working cooler repairman on site
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. [ice scoop for ice machine ]Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[employee slicing lemons bare handed]
- Observed gaskets/seals on cold holding unit in poor repair.[on cookline ]
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed soiled reach-in cooler gaskets.[on cookline ]
- Critical. Observed buildup of slime in the interior of ice machine.[both]
- Critical. Covered waste receptacle not provided in women's bathroom.[employee ladies restroom ]
- Critical. No handwashing sign provided at a handsink used by food employees.[handsink on cookline ]
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Critical. Observed food stored on floor. in walk in cooler
- Critical. Observed uncovered food in holding unit/dry storage area. in walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
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4/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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11/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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