- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. Uncovered rice in a lower shelf under a prep table. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Plywood shelve bread area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cold cuts, cheese, rice and vegetables at 50-53°f in the walk in cooler. According to mgr the unit wast serviced the day of the inspection. Corrective action taken, Cold cuts and cheeses were moved to another units capable of maintain proper temperatures, cooked rice and cooked vegetables were discarded.
- High Priority - Raw animal food stored over cooked food. Raw shrimps over soups in a cooler. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cold held in the walk in cooler at greater than 41°f for more than 4h. Discarded. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. 3 compartment sink area
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Chlorine. **Corrected On-Site**
- Intermediate - Walk-in cooler not 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. According to mgr the unit was just serviced (compressor was replaced), ambient temperature at the time of the inspection was 50°f. Do not store potentially hazardous food in this unit until temperatures are under 41°f
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Egg ash, butter, cut tomatoes, on counter.
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3/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered, lemons, tea, **Corrected On-Site**
- Basic - In-use knife/knives stored on unfinished wood, bread area. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.ordered wrong posters. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - License expired within 30 days after expiration date. Owes $2. Confirmation 136013050.
- 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 49° cut tomato 65°, 62° egg wash,
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Egg ash, butter, cut tomatoes, on counter.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Sororities and sauce, **Corrected On-Site**
- Intermediate - Required employee training expired for all 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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1/8/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. Glass cooler where vegetables are stored, kitchen.
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 48° cut tomatoes, cut lettuce, dairy desserts, discarded, vegetable cooler, do not use cooler until repaired for potentially hazardous foods. **Corrected On-Site* has plenty of coolers to store foods. **Corrected On-Site**
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of dust and/or debris. Walk in cooler fanguard and fan housing.
- Basic - Reach-in cooler gasket torn/in disrepair. At 2 glass door reach in cooler in kitchen.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed residue build-up on nonfood-contact surface. on shelfliner by dishwash area in kitchen with Clean glassware on it.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200+ ppm chlorine in dishwash machine . Service call was made immediately to get dishwash machine properly calibrated.
- Critical - Observed toxic item improperly stored. paint container stored in kitchen on shelf under breadwarmer with equipment . Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. thermometer broken in tall single glassdoor reach-in cooler in kitchen.
- Observed personal item stored with utensils / equipment. purse on kitchen shelf with utensils/dishware/equipment. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish/seafoods over lemons and tomatoes in walk-in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw seafoods / fish over prepared garden salads in cookline reach-in cooler. Corrected On Site.
- Observed soiled dry wiping cloth in use. Corrected On Site.
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting aon and changing gloves. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over desert/cake in reach-in cooler. Corrected On Site.
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/29/2011 | 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. In walk in cooler-
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Observed grease accumulated under equipments.
- Critical. Identity of food or food product misrepresented.Grouper misrepresented as Vavalon on special menue board- and menue-Requested to see the Grouper in kitchen chef stated they use two pieces of Vavalon for Grouper-The special menue board was changed from Grouper to Vavalon -No invoice provided for the Grouper-
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11/9/2010 | Routine - Food | Administrative complaint recommended |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
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2/25/2010 | 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. Pork Roast in longterm reach in cooler
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Tomato basil.Corrected On Site.
- Critical. Observed food stored in ice used for drinks. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed utensils in poor condition.
- Observed utensils with no handle in fruit container
- Clean wiping cloth not properly stored.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.By cooler
- Observed clean equipment stored on floor. Corrected On Site.
- Wet mop not hung to dry.
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9/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/12/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/11/2009 | Routine - Food | Warning Issued |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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