- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cooked pot of food (soup with seafood).
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored on floor. Cases of beer along side of wall leading to restrooms before you enter the kitchen.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees. By soda dispenser and ice machine
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw steak 47°f and Raw chicken prep cooler 45°f **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in dry storage area. Containers of sauces in dry storage area
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauces and container of produce in WIC.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface. Was used on top of sushi rice. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Drink containers with screw-top lids stored in undrained ice.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above prep table/cook line.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Front of cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Soft Shell Crab 47°f and shrimp 50°f. Corrective action taken by placing in WIC. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 63°f, chicken 50°f. Corrective action taken, placed in WIC and temperature went down.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- 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.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen.
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Wait station **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. *121°F **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Salad 65°F front area near entrance **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Poultry over shrimp **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Repeat Violation**
- Intermediate - Equipment drain line draining into handwash sink. Ice machine
- Intermediate - Handwash sink used for purposes other than handwashing. Rinse wiping cloths **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sushi
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Walk -in cooler
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- 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. **Corrected On-Site**
- High Priority - Employee washed hands with no soap.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In wok
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. All sanitizing must be done manually using 3-comp sink method
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed employee with no hair restraint. **Repeat Violation**
- Critical - Observed food being cooled by nonapproved method. Cooked rice portioned and wrapped
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food stored on floor. Walk-in cooler
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed raw animal food stored over cooked food. **Corrected On-Site**
- Critical - Observed toxic item stored by food. **Corrected On-Site**
- Critical - Vacuum breaker mising at hose bibb. **Repeat Violation**
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. ALL SANITIZING MUST BE DONE MANUALLY USING 3-COMP SINK METHOD
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed food stored on floor. WALK-IN COOLER
- Observed gaskets with slimy/mold-like build-up. FRONT COUNTER
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed screen in door torn/in poor repair.
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic in oil
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. ALL SANITIZING MUST BE DONE MANUALLY USING 3-COMP SINK
- 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. Pro This violation must be corrected by : 7/3/2011.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Vacuum breaker mising at hose bibb.
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5/3/2011 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. LESS THAN 4 HOURS
- Critical. Observed EQUIPMENT stored in ice used for drinks. Corrected On Site.
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Critical. Observed employee wash hands with no soap.
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. ALL SANITIZING MUST BE DONE MANUALLY USING 3-COMP SINK
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. FAN
- Observed gaskets with slimy/mold-like build-up. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed hole in wall.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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9/24/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/31/2010 | Complaint Partial | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.[ lyme deposits]
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up.[ coolers]
- Lights missing the proper shield, sleeve coatings or covers.[ inside reach in cooler]
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
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3/26/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical. Hot water not provided/shut off at employee hand wash sink.MOP SINK
- Critical. Vacuum breaker mising at hose bibb.MOP SINK
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed personal care item stored with food.CELLPHONE ON CLEAN PLATE
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
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9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/2/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/1/2008 | Routine - Food | Emergency order recommended |
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