- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream and other TCS items double panned in top section of reachin cooler in corner of cookline at 45°F, corrective action taken, bottom pan removed. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw tuna over salad dressing in reachin cooler. **Corrected On-Site** **Warning**
- 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. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200 ppm. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green/pink mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Some have mark and others do not. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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10/27/2014 | Routine - Food | Warning Issued |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pesto at 47°at in reachin cooler at end of waiting station. All TCS items moved to other coolers. Corrective action taken
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes and macaroni and cheese hot holding at 120-122°F , macaroni voluntarily discarded ad potatoes in process of being reheated. Corrective action taken
- High Priority - Raw animal food stored over ready-to-eat food. Raw lamb over cooked shrimp in walkin cooler as well as raw beef over fish. **Corrected On-Site**
- Intermediate - Accumulation of black/green/pink mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at far end of bar
- Intermediate - No soap provided at handwash sink on cookline and in bar.**Corrected On-Site**
- 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. Reachin cooler at end of waiting station 49°F ambient temperature .
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- High Priority - Dishmachine in bar 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.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Calamari thawing at room temperature . Calamari moved to walkin cooler. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 47°F on ice, corrective action taken ice added for rapid cooldown / cold hold.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over onions in reachin cooler by fryers. **Corrected On-Site**
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8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink by large pot cookers Used to hold utensils. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by large pot cookers. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink by back 3 compartment sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm in bar dishmachine . Repeat Violation.
- Critical - No handwashing sign provided at a handsink by dishmachine used by food employees. Repeat Violation. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Large bin of rice cooling with lid on bin. Corrected On Site. Lid removed from rice.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink in bar used as dump sink. Corrected On Site. Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 57F on ice bath, cheese piled too high in contrast to level of ice, Corrected On Site. Cheese removed and pan burried deeper in ice.
- Observed utensils stored in crevices between equipment. Knives stored between cooler and counter. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup 125F in steam table. Corrected On Site, soup reheated to 165 F then placed back into steam table .
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Bowl or other container with no handle used to dispense food. Small bowls used as scoops in product on cookline . Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine in bar for sanitizing and set up manual sanitization until dishmachine is sanitizing properly. Corrected On Site.
- Critical - Employee failed to wash hands before putting on new set of gloves to work with food. Corrected On Site.
- Critical - Employee used handwash sink as a dump sink. Handsink in bar used as dumpsink . Corrected On Site.
- Critical - Handwash sink used for purposes other than handwashing. Handsink By 3compartment sink used to hold fryer strainer . Corrected On Site.
- Critical - No handwashing sign provided at a hand sink used by food employees. Corrected On Site.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water supply not maintained during peak periods. 84 F at handwash sinks Corrected On Site. now 112 F
- Critical - No oyster warning sign with required language provided. advertising on menu for blue shell oysters on half shell Corrected On Site. printed oyster advisory from division website.
- 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.
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2/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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