- Basic - Accumulation of food debris/soil residue on handwash sink. At cookline.
- Basic - Bowl or other container with no handle used to dispense food. At rice container.
- Basic - Ceiling tile missing. Storage room.
- Basic - Equipment in poor repair. Broken cabinet door at bar.
- Basic - Food stored on floor. Rice, flour and bread crumbs at storage room.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cookline.
- Basic - Soil residue build-up on nonfood-contact surface. Water and debris pooling inside tap beer cooler.
- Basic - Soiled reach-in cooler gaskets. Cooler at end of cookline
- Basic - Wall soiled with accumulated food debris. In storage room area.
- Basic - Working containers of food removed from original container not identified by common name. Flour container in storage room.
- High Priority - Container of medicine improperly stored. Stored above spice containers in bar area. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans cooling overnight at 44° F. Discarded by operator. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. Bottle of Aloe Vera juice. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. At 76° F under no temperature control in bar area. Placed in cooler. Must discard within 4 hours from leaving temperature control. 1 hour left. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Premade sushi at prep area cooler top at 72° F. Discarded. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over rice and raw fish over garlic at True Refrigerator in storage room area.
- High Priority - Toxic substance/chemical stored by or with single-service items. Degreaser and glass cleaner by takeout boxes in bar . **Corrected On-Site**
- High Priority - Two Live flies in kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At bar.
- Intermediate - Cutting board(s) stained/soiled. At cookline cooler.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store scrub brush at cookline.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser and window cleaner bottles.
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. At rice container. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Used to cover rice . **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Watch and phone at cookline. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi case in cookline area.
- Basic - Reuse of single-service articles. Reuse of coffee container to store salt. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers at bar not properly inverted. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Under steam table.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No sanitization step when washing at the 3 compartment sink. Wash and rinse only observed. **Corrected On-Site**
- 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.
- High Priority - Live flies in kitchen. 3 live flies observed.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. RAID stored next to napkins in bar area. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over beans at cookline cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw calamari at cookline cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Butane above clean utensils on shelving unit near dish machine. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. At cookline.
- Intermediate - No cold running water at mop sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cookline. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle . **Corrected On-Site**
- Portable fire extinguisher missing from its designated location. Fire extinguisher on the floor in the kitchen and bar area. For reporting purposes only.
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. In cookline area. **Warning**
- Portable fire extinguisher missing from its designated location. Fire extinguishers on floor. For reporting purposes only. **Warning**
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2/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Cookline area. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In cookline area. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store chicken directly inside . **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. In kitchen area, utensils inside. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Portable fire extinguisher missing from its designated location. Fire extinguishers on floor. For reporting purposes only. **Warning**
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1/21/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on handwash sink. Cookline area. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Bucket of lemons. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone and watch in food storage shelving at cookline. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife stored in standing water at 67° F in bar area. **Warning**
- Basic - Interior and exterior of microwave soiled with encrusted food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline flip top coolers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In cookline area. **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store chicken directly inside . **Warning**
- Basic - Soiled reach-in cooler gaskets. At flip top cooler in cookline area and bar cooler. **Warning**
- Basic - Wall in disrepair. By TRUE freezer. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated food debris. By hand-wash sink in cook-line area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sauce containers in bar area. **Warning**
- Basic - High Priority - Dead roaches on premises. 2 dead roaches inside front counter area cabinet under HANDWASH sink. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched nose with gloved hand and failed to change gloves and wash hands. **Corrected On-Site** **Warning**
- High Priority - First aid supplies improperly stored. Next to olives in bar area. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice at 71° F under no temperature control. Time mark rice. Rice must be discarded within 4 hours from leaving temperature control. Corrective action taken. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over veggies at reach in cooler in cookline area. Open package of raw bacon over open package of corn at TRUE freezer. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At flip top cooler in cookline area. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. In kitchen area, utensils inside. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Obstructed by silverware rack in front counter area. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cookline flip top cooler. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In cookline area. **Warning**
- Intermediate - No soap provided at handwash sink. In cookline area. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Portable fire extinguisher missing from its designated location. Fire extinguishers on floor. For reporting purposes only. **Warning**
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10/8/2013 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees, cookline.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, raw chicken and raw beef.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded, salmon.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, eggs and shrimp in reach in cooler, 45?, double stacked. Corrective Action Taken, management unstated and moved in cooler.
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature, raw chicken with raw beef while thawing.
- Intermediate - Handwash sink used for purposes other than hand washing, storing cleaning products.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, cookline.
- Intermediate - No soap provided at handwash sink, cookline.
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small and large Bain Marie coolers on the cook's line, outdoor walk in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's and women's bathroom.
- High Priority - Spray hose at dish sink lower than flood rim of sink next to the dish machine.
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2/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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