- Basic - Floor tiles cracked, broken or in disrepair.kitchen **Warning**
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09/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Floor tiles cracked, broken or in disrepair.kitchen **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For fish that they use for ceviche **Warning**
- Intermediate - Clam/mussel tags not marked with last date served. **Warning**
- Intermediate - Establishment not maintaining clam/mussel tags for 90 days. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu **Warning** operator removed off the menu.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Both cooks state they have manager cards but not on them. **Warning** order books
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07/23/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food.suffle cup used to scoop feta cheese, malo salsa **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.opened drinks on prep tables in the kitchen. **Warning**
- Basic - Employee personal items stored in or above a food preparation area.cell phone, Marlboro **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Floor tiles cracked, broken or in disrepair.kitchen **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.walk in cooler. Broken **Warning**
- Basic - No copy of latest inspection report available.found **Corrected On-Site** **Warning**
- Basic - Soda gun holster with accumulated slime/debris. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit.found at 80° recommend to reheat to 165°. Placed on the stove **Warning**
- 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. Jug was empty. Installed new sanitizer. Primed dish machine. 100 ppm **Warning**
- 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. On prepared sandwiches.washed hand and applied gloves. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For fish that they use for ceviche **Warning**
- High Priority - dozen of Small flying insects in bar area. **Warning**
- Intermediate - 3 Spray bottles containing toxic substance not labeled.dish area **Corrected On-Site** **Warning**
- Intermediate - Clam/mussel tags not marked with last date served. **Warning**
- Intermediate - Establishment not maintaining clam/mussel tags for 90 days. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Both cooks state they have manager cards but not on them. **Warning**
- 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. Found walk in cooler at 45°. Large ice build up on condenser. Recommend applying ice packs or placing all time/temprature contol for safety foods in the walk in freezer **Repeat Violation** **Warning**
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07/22/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers./ above the shelf right side prep area **Warning**/ still needs to get shield
- Basic - Reach-in cooler gasket torn/in disrepair./ small cooler cooks line **Warning**/on order
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ ground beef / chicken operator discarded **Warning**no TCSS IN COOKS LINE COOLER UTILIZING OTHER COOLER AT THIS TIME REPAIR MAN COMING AT SOME POINT TODAY
- 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./ cooks line cooler **Warning**/NOT UTILIZING- UTILIZING OTHER REFRIGERATION UNTIL THE REPAIRMAN COMES ESTABLISHMENT MAY NOT UTILIZE THE COOLER UNTIL IT CAN MAINTAIN PRODUCT AT 41 DEGREES F OR BELOW
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2/4/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured/ bar area **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers./ above the shelf right side prep area **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees./ bar **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair./ small cooler cooks line **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ cut lettuce 48 degrees f recommended rapid chill **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit./ cut tomatoes 48 degrees f- recommended rapid chill **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ ground beef / chicken operator discarded **Warning**
- High Priority - Raw animal food stored over ready-to-eat food./ raw fish over cooked pork **Warning**
- 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./ cooks line cooler **Warning**
- Intermediate - Manager lacking proof of food manager certification./ new operator has the manager certification but not on property **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./ new operator- just opened today **Warning**
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2/3/2014 | Routine - Food | Warning Issued |
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