- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of refrigerator in disrepair/has exposed insulation.door pies RIC.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Corrective action taken . All TCS FOODS MOVED BACK TO WIC. RIC UNDER GRILL.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 71°F, corrective action taken, put in larger ice container.
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. RIC UNDER GRILL. Corrective action taken. Repair tech was called all TCS FOODS MOVED TO OTHER UNITS .
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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.
- 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 - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Cloth used as a food-contact surface. Over oysters.
- 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 - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Waste line missing at soda gun holster.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch ceviche is served. Letter from distributor was emailed to supervisor ZC for review.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Oysters over cheese,boiled eggs.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.oyster Rockefeller.
- Intermediate - Soda gun soiled.
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line food-contact shelves. Inside walk in cooler
- Basic - Clean equipment stored on floor.
- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Paper towel dispenser above 3 compartment sink.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor. Kitchen and walk in cooler
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Server station
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soil residue build-up on nonfood-contact surface. Shelves used to store clean utensils is heavily reusted.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Waste line missing at soda gun holster. Separate bar used for special events
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked shrimp **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw ground beef **Corrected On-Site**
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch is used for ceviche at the establishment. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by blenders at bar area.
- Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored inside.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- 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.
- 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. **Corrected On-Site**
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface. Covering lettuce in prep area.
- Basic - Floor area(s) covered with standing water. Walkin cooler, dishwasher area and kitchen.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep area.
- Basic - Leaking pipe at plumbing fixture. Back bar. Under 3 Compartment sink.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Nonfood-grade bags used in direct contact with food. Grocery bags in cooler drawers.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Paper towel used as liner for food container. Oysters in Walkin cooler.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Single-service items stored on floor in dry storage area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- 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 gallon
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Ice scoop **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Prep area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Spoons in waitstaff area.
- Critical - Condensation or other drainage not disposed of according to law.Upright waitstaff reach-in cooler by dishwashing area.
- Critical - Hand wash sink lacking proper hand drying provisions.Kitchen handsink.
- Critical - Handwash sink not accessible for employee use at all times.Kitchen handsink blocked by trash can.
- Critical - Hot water not provided/shut off at employee hand wash sink.Kitchen Handsink
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.Kitchen handsink by dishwashing area.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed container of medicine improperly stored.Bar counter by glassware, medicine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.Kitchen by salads prep table.
- Critical - Observed food stored on floor.Oil containers in drygoods storage.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Food containers.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.Pork and Turkey in walkin cooler. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Portion cup to scoop dressings in reach-in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Milk in walkin cooler
- Critical - Observed roach activity as evidenced by live roaches found. 3 live roaches in drygoods storage area.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Unwrapped straws
- Observed storage of maintenance tools in areas that may result in cross-contamination.Plunger by salads prep table.
- Critical - Observed toxic item stored in food preparation area.Stainless Steel cleaner in kitchen by salads prep table. Also in bar counter by glassware a container with clorox cleaning wipes.
- Critical - Observed uncovered food in holding unit/dry storage area.Walkin cooler
- Critical - Vacuum breaker mising at hose bibb.Hose by backdoor.
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed dented/rusted cans.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Observed food debris accumulated on kitchen floor.WIF
- Critical - Observed food stored on floor.
- Critical - Observed frayed/spliced electrical wires. For reporting purposes only.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed gas venting in disrepair. For reporting purposes only.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- 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.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed nonfood-contact equipment in poor repairMISSING SPLASHGUARD AT HANDSINK AT VEGETABLE WASH AREA
- Critical - Observed toxic item improperly stored.MEDICINE ON TOP OF DISHWASHER
- Plumbing system in disrepair.
- 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.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.Kitchen
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint.Kitchen Corrected On Site.
- Observed floor area(s) covered with standing water.Walk-in cooler.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook. Corrected On Site. Corrected On Site.
- Critical - Observed food stored on floor.Walk-in cooler
- Observed single-service items stored on floor.Boxes of cups in drygoods storage
- Critical - Observed unlabeled spray bottle.By 3 compartment sink.
- Critical - Pull station for fire suppression system not properly identified/labeled. For reporting purposes only.
- Unwrapped single-service utensils not presented so that only the handles are touched.Unwrapped straws
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.Bar
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Forks and Spoons
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwash sink not accessible for employee use at all times.Bar obstructed by blenders. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times.Dishwasher area/waitstaff area Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical - No oyster warning sign with required language provided.
- Critical - Observed cloth used as a food-contact surface.Reach-in cooler. Corrected On Site.
- Critical - Observed container of medicine improperly stored.Food prep area Corrected On Site.
- Observed floor area(s) covered with standing water.
- Critical - Observed food stored on floor.Fish in bucket walk-in freezer Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine.
- Observed nonfood-grade containers used for food storage.Grocery bags to store food reach-in cooler. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.Oyster reach-in cooler. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.Dishwasher and faucet by ice machine .
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Refrigerator in drygoods area.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Reach-in coolers Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Employee drinks stored with vegetables
- Critical. Observed food stored on floor.Oil Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.Reach-in cooler in prep room. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed a nonfood-grade bag to store food.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soil residue in storage containers.In prep area
- Critical. Observed encrusted material on can opener.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Silverware waitstaff area.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Unwrapped straws.
- Critical. Handwash sink not accessible for employee use at all times.Both handsinks blocked by blenders. Bar
- Critical. No handwashing sign provided at a handsink used by food employees.Bar
- Critical. Hand wash sink lacking proper hand drying provisions.Bar
- Observed food debris accumulated on kitchen floor.Under reach-in coolers
- Observed hole in wall.Drygoods area.
- Observed attached equipment soiled with accumulated grease.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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7/28/2010 | Routine - Food | Administrative complaint recommended |
- Critical. (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under Section 3-101.11 shall be reconditioned according to an approved procedure or discarded.
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. Preventing Contamination from Hands. (D) Food EMPLOYEES' shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
- Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical. Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- Critical. Exits shall be clearly marked with approved illuminated exit signs. FOR REPORTING PURPOSES ONLY.
- Critical. Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal in Chapter 69A-3, FAC, Uniform Fire Safety Rules and Standards, sufficient electrical outlets shall be provided. FOR REPORTING PURPOSES ONLY.
- Critical. Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal in Chapter 69A-3, FAC, Uniform Fire Safety Rules and Standards, sufficient electrical outlets shall be provided. FOR REPORTING PURPOSES ONLY.
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. CLARIFIED BUTTER (88F). HELD A ROOM TEMPERATURES.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TUNA (RED) 49F , SHRIMPS 48F.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. CLARIFIED BUTTER (88F).
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER SEAFOOD . REACH IN COOLING DRAWERS . Corrected On Site.
- Critical. Observed food stored on floor. DELIVERY OF CASES AT WALK IN FREEZER.
- Critical. Observed uncovered food in holding unit/dry storage area. SOUPS AT STEAMERS.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. WINE BUCKET USED AS A SCOOP FOR ICE (BAR). Repeat Violation.
- Observed ice scoop with handle in contact with ice. USING WINE BUCKET AS A SCOOP (BAR AREA).
- Critical. Observed establishment utilizing time as a public health control without having written procedures. CLARIFIED BUTTER USED ON SEAFOOD HELD A ROOM TEMPERATURES (88F).
- Critical. Observed location of designated employee eating, drinking area causing possible cross-contamination. Corrected On Site. OPEN DRINKING CUPS FILLED NEXT TO FOODS.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. BAR AREA AND WAITER STATION . Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Equipment food-contact surfaces and utensils not sanitized.READING SHOWED LESS THAN 5 ppm.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. LESS THAN 5 ppm.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener. Corrected On Site. Repeat Violation.
- Observed clean equipment stored on floor. MIXING BOWL . DISHWASHER AREA.
- Critical. Observed handwash sink used for purposes other than handwashing. DISHWASHING AREA (TRAYS INSIDE).
- Critical. Hand wash sink lacking proper hand drying provisions. BAR AREA.
- Critical. Handwashing cleanser lacking at handwashing lavatory. BAR AREA.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 : 02/07/2010.
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12/7/2009 | Routine - Food | Warning Issued |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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