- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Interior of salad make reach in cooler has build up of debris.
- Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen. **Corrected On-Site**
- Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. Mussels gaping.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. The hand sink at the bar adjacent the liquor bottles is missing a splash guard on the right hand side of the hand sink. The hand sink in the kitchen adjacent the prep table is missing a splash guard on the left side of the hand sink
- Basic - Floors not maintained smooth and durable. Through out kitchen.
- Basic - Presetting of unprotected tableware outdoors. Observed plates stored outdoors not inverted.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of steamer and hot box
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Hose next to steamer on cook line does not have a vaccum breaker.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Observed raw chicken over cooked lobster in reach in freezer.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters in walk in cooler
- 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. Milk and half and at bar not dated.
- Intermediate - Reach-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. Make reach in cooler on cook line. Lettuce 50f, cheese 48f
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- Intermediate - Water filter not changed according to manufacturer's instructions. Behind ice machine dated 2/1/2013
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In dry storage, observed four 17 lbs tanks stored. **Corrected On-Site**
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. UNDER GRILL ON COOKLINE
- Basic - Bowl or other container with no handle used to dispense food. CUP USED AS ICE SCOOP AT BAR
- Basic - Buildup of food debris/soil residue on equipment door handles. FLOUR AND FOOD DEBRIS ON FRY STATION COOLER DOOR
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. ABOVE 3 COMP SINK
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. DRINK ON BAR COUNTER ABOVE CLEAN GLASS COOLER **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. COUNTED 144 seats, LIC STATES 102
- Basic - Floor area(s) covered with standing water. UNDER 3 COMP SINK
- Basic - Gaskets/seals on holding unit in poor repair. OBSERVED NO GASKET ON DOOR FOR SAUTE UNIT **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. NO THERMOMETER IN GRILL STATION, ICE TEA COOLER
- Basic - No handwashing sign provided at a hand sink used by food employees. MENS ROOM
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. SQUID TEMPD AT 78°
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated dust. BY MOP SINK AREA
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPING CLOTHS ABOVE WATERLINE IN SANIBUCKET **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. MULTIPLE ITEMS, INCLUDING SQUEEZE BOTTLE ON COOKLINE AND CONTAINER OF WHITE POWDER IN STORAGE
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. CHOPPED LETTUCE AT EXPO, 76°
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. BUG SPRAY ON RACK NEXT TO CRAKERS, UNDER BAR
- High Priority - Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four days. See stop sale. ROUX, HELD AT ROOM TEMP. FOR 6days
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ROUX LEFT OUT IN ROOM TEMPERATURE, 78°
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. SURFACE CLEANER ON PREP TABLE
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled. BAR BOARD **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. OBSERVED DUMP TRAY IN SINK AT BAR
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - Non-pitting surface rust on food-contact equipment. INTERIOR SHELVING IN REACH IN COOLER IN BACK KITCHEN
- 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.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Microwave
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored on floor. Dry storage area, bag of sugar on floor. **Corrected On-Site**
- Basic - Old labels on clean containers.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Dishwash area
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Front counter
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. Throughout facility
- Intermediate - Handwash sink not accessible for employee use at all times. Rubber glover on top of Handwash sink by dish wash area
- 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. Facility had regular consumer advisory posted, however oyster specific advisory not posted. Corrective Action Taken: Manager printed oyster consumer advisory and posted **Corrected On-Site**
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris on flour container in kitchen.
- Basic - Cloth used as a food-contact surface. Wet cloth under cutting board in the kitchen. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Behind fryer and stove in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. All around kitchen.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. For bucket on frontline.
- Basic - Working containers of food removed from original container not identified by common name. Sugar and panko bread crumbs container in the kitchen. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Real butter at cookline temped 74?f, product was not in the process of preparation or cooling. Creamer/milk product in wait station cooler temped 50?f. Operator placed both products in environments lower than 41?f.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All tags.
- 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. Reach in cooler containing iced tea and milk in the wait station area had an ambient air temperature of 48?f.
- Intermediate - Glasses in bar area were stored on a rusted surface. **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 under the stairwell.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable. **Warning**
- Observed old labels stuck to food containers after cleaning. **Warning**
- Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked, butter,ilk inside reach in cooler by cooksline **Warning**. Per operator ham egg whites and eggs in WIC not date mark for 2/24/13 Sunday bunch.
- Observed uncovered food in holding unit/dry storage area breaking in the back kitchen area, and tea container, server station. **Corrected On-Site** **Warning**. During CB observed boxes of crab, and tortilla strips uncover in WIC
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2/26/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Floors not constructed easily cleanable. **Warning**
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust, drnk ice was touched by soda hose in the bar area **Corrected On-Site** **Warning**
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.This violation needs to be corrected by 2-3-13. **Warning**
- Critical - No handwashing sign provided at a handsink used by food employees, dish washing area. **Corrected On-Site** **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Critical - Observed buildup of pink slime in the interior of ice machine. **Warning**
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. **Warning**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, before putting new **Warning**
- Critical - Observed encrusted material on can opener. **Corrected On-Site** **Warning**
- Critical - Observed encrusted, soiled material on slicer. **Corrected On-Site** **Warning**
- Observed old labels stuck to food containers after cleaning. **Warning**
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked, butter,ilk inside reach in cooler by cooksline **Warning**
- Critical - Observed uncovered food in holding unit/dry storage area breaking in the back kitchen area, and tea container, server station. **Corrected On-Site** **Warning**
- 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 was stored in the dish washing area. For reporting purposes only. **Corrected On-Site** **Warning**
- Critical - Portable fire extinguisher with no approved inspection tag. For reporting purposes only. **Warning**
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook and servers. **Warning**
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. **Warning**
- Critical - Vacuum breaker mising at hose bibb mop sink **Warning**
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, behind tea and coffee machines. **Warning**
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12/3/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Grits - prepared 4-15-12.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler opposite cookline. Repeat Violation.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair - corner piece of panko bread crumbs container lid broken off.
- Violation: 29-17-1 Waste line and holster missing at soda gun - bar. Soda gun waste dripping into drinking ice.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Dishwash area handsink , bar handsink. Callback inspection: sink at bar is dump sink [2 hand sinks have handwash signs]. Sink at dishwash area still requires handwash sign.
- Critical - Violation: 45-39-2 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. Bar area.
- Critical - Violation: 53B-08-1 Safestaff training provided but all employee training certificates are photo copies and not original certificates.
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4/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler opposite cookline at 51F. TCS foods above 50F. This violation must be corrected by : 4-18-12.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Soap dispenser not dispensing - next to row of coolers/freezers along wall. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Dishwash area handsink , bar handsink.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed food contaminated by unsanitized equipment - bar: silver hose of soda gun directly sitting on top of drinking ice, no holster or drain line connected to soda gun - waste dripping into ice. Catch container placed under soda gun. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler opposite cookline. Repeat Violation.
- 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. Non-handled cup in sugar container. Corrected On Site.
- Observed nonfood-contact equipment in poor repair - corner piece of panko bread crumbs container lid broken off.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef burgers 47F [reach in cooler drawers - cookline], flour based batter 47F [kitchen prep table], scallops 43-50F [make table]. Reach in cooler opposite cookline [air temperature of 51F]: scallops and shrimp 50F, pasta 56F, butter and cheese slices 53F, sausage 57F - transferred to walk in cooler. All TCS foods observed out of temperature were stored less than 2 hours.
- Critical - Observed small flying insects in bar area. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Cookline.
- 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. Bar area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pasta on steam table - 113-132F - less than 2 hours. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Grits - prepared 4-15-12.
- Critical - Safestaff training provided but all employee training certificates are photo copies and not original certificates.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Operators thermometer 14F; inspectors thermometer 31F - ice point method. Corrected On Site.
- Waste line and holster missing at soda gun - bar. Soda gun waste dripping into drinking ice.
- Critical - Working containers of food removed from original container not identified by common name. Container of sugar. Corrected On Site.
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4/17/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Warewash area Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Handsink by ice machine
- Critical - No handwashing sign provided at a handsink used by food employees. Prep table
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing scouring pad Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Observed small flying insects in bar area.
- Observed walk-in cooler gasket torn/in disrepair.
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. warewash area
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar
- Critical - No handwashing sign provided at a handsink used by food employees. warewash area
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed reach-in cooler gasket torn/in disrepair.
- Observed utensils stored in crevices between equipment. stored between cutting board and steamtable
- Observed walk in cooler fan cover soiled with accumulated dust.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Working containers of food removed from original container not identified by common name. Flour and panko
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. raw oyster advisory not posted on table tents and/or menu. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in cooler leftside cookline. Corrected On Site.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. hush puppy batter reach in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. leftside reach in cooler.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. thermometer reads 20 degrees in 50 degree cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over cooked turkey, bacon walkin cooler.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cup by hot hold area.
- Observed equipment in poor repair. cracked and broken bulk container lids.
- Observed old labels stuck to food containers after cleaning.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. No handwashing sign provided at a handsink used by food employees. cookline rightside sink.
- Critical. Hand wash sink lacking proper hand drying provisions. warewashing hand sink
- Ceiling not smooth and easily cleanable. insulation exposed on ceiling tile in warewashing area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. salami dated 1/22
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat rounds sliced then wrapped. turkey, ham walkin cooler. Repeat Violation.
- Critical. No oyster warning sign with required language provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter out of protection of ice hold. Repeat Violation. Corrected On Site. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked potatoes. potatoes above butter ne not maintaini. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw soft crab over hush puppy batter.
- Observed employee with no hair restraint.
- Observed employee with no beard guard/restraint.
- Observed equipment in poor repair cracked chipped plastic food containers.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed inaccurate/damaged gauges on dishmachine. for temperature of rinse.
- Observed old labels stuck to food containers after cleaning. Throughout restaurant.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Critical. Observed soil residue on storage containers. bulk containers.
- Critical. Cold water shut off at employee handwash sink. cookline hand sink left side and right side. Corrected On Site. Repeat Violation.
- Critical. Hot water shut off at employee hand wash sink. right side sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. warewashing hand sink. Repeat Violation. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. walkin right.
- Light not functioning. walkin left.
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2/10/2010 | 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. deli rounds, cheese walkin cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items out of protection of the cooler. in ice bath and stacked high in containers. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. wrappe in deep containers, collard greens cooling in deep containers. Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. thermometer broken in front cookline cooler.
- Critical. Observed food stored on floor. cases in walkin cooler, walkin freezer. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. ice cream tub reach in freezer. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drinks on cookline. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. all make table boards.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. on cookline.
- Pots and pans not stored inverted or in a protected manner. storage
- Observed single-service items stored on floor. togo containers in back garage storage.
- Critical. Cold water not provided/shut off at employee handwash sink. rightside cookline cold water peddle broken no access to cold water.
- Critical. No handwashing sign provided at a handsink used by food employees. warewashing hand sink.
- Critical. Hand wash sink lacking proper hand drying provisions. warewashing hand sink.
- Observed floor area(s) covered with standing water. walkin cooler. Corrected On Site.
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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