- Basic - Ceiling tile in disrepair. Observed that a ceiling tile fell from being wet near the walk-in freezer.
- Basic - Cove molding at floor/wall juncture broken/missing near a walk-in freezer door.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that metal and plastic line pans are stacked wet near the 3 compartment sink.
- Basic - Floor tiles cracked, broken or in disrepair in the kitchen.
- Basic - Interior of microwave soiled with encrusted food debris. One of the microwave ovens on the cook's line. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees near the walk-in freezer.
- Basic - Walk-in cooler gasket torn/in disrepair on the saut and crab station reach-in coolers. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor on the cook's line. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All PH food in the crab station Bain Marie cooler. Food was moved to another working cooler.
- High Priority - Live, small flying insects in storage area where Togo supplies are stored.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. The dish machine chlorine sanitizer was at least 200 ppm when tested.
- 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. Crab station Bain Marie cooler.
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
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4/15/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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4/15/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Pan used as a scoop for golden breader. **Warning**
- Basic - Equipment in poor repair. Both Breading station reach-in coolers are unable to maintain TCS food at proper temperatures. Do not store any TCS (time/temperature control for safety) foods in this unit until it is repaired and able to maintain food at proper temperatures. **Repeat Violation** **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Throughout the kitchen **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Both server drink areas. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Breading station, moved all TCS food to another working cooler. **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler drawers cold held at greater than 41 degrees Fahrenheit. Second Breading station lowboy reach-in cooler. moved TCS food to another working cooler. **Repeat Violation** **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. Third time this is a **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab dip in the saut cooler is too deep to keep proper temperature. Need to put smaller amounts of crab dip out at a time. **Warning**
- High Priority - Raw animal food stored over cooked food. Raw ground beef above cooked seafood in a walk-in. **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Next to the soda dispenser in the kitchen. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a blender pitcher in the hand wash sink behind the bar. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. Arron Craib **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near the ice machine and next to the soda dispenser in the kitchen. **Warning**
- Intermediate - No soap provided at handwash sink. Server drink station. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Men's bathroom and near the dish washing machine. **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**
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2/26/2014 | Complaint Full | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment. On the cook's line. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- 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. Behind the bar, the 3 compartment sink is set up as wash, sanitize, rinse. Needs to be set up wash, rinse sanitize. **Warning**
- Basic - Equipment in poor repair. Breading station cooler cannot maintain TCS food at proper temperatures.Do not store any TCS (time/temperature control for safety) foods in this unit until it is repaired and able to maintain food at proper temperatures. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen cooks line. **Warning**
- Basic - Food stored in dry storage area not covered. Hush puppy mix, bread crumbs. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Grill upright reach-in cooler. Desert lowboy reach-in. **Warning**
- Basic - Ice scoop handle in contact with ice. Behind the bar **Corrected On-Site** **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Desert microwave . **Repeat Violation** **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. **Repeat Violation** **Warning**
- High Priority - Live, small flying insects in food preparation area, especially by the ice machine. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All TCS food in the breaking station cooler. Discarded by operator. **Repeat Violation** **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin at the soda machine in the kitchen. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Tall True reach-in cooler at the end of the cooks line. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. At bar. **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. **Warning**
- Intermediate - Non-pitting surface rust on food-contact equipment. Crab buckets and steam pots used for crab dinners. **Warning**
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2/10/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment in poor repair. Breading station reachin cooler , do not store any TCS foods in this unit until it is repaired and operating properly.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas by a grill on the cooks line.
- Basic - Interior of microwave soiled with encrusted food debris, end of the cooks line.
- Basic - Lack of toilet tissue at each toilet. Employee bathrooms
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Dip base in a 3 compartment sink.
- Basic - Reach-in cooler gasket torn/in disrepair. Breading station reachin cooler.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Almost all reachin coolers.
- Basic - Stored food not covered in walk-in cooler. Cooked rice, raw tilapia, cooked potatoes , raw pollock, crab set-ups.
- Basic - Stored food not covered in walk-in freezer. Cooked crab
- Basic - Waste line missing at soda gun holster. Bar, both soda guns.
- Basic - Wiping cloth sanitizing solution stored on the floor. **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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All TCS foods in the breading station reach in cooler. Moved all TCS foods to other working coolers. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Must be complied by the next inspection.
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/13/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Steak for large party- and precooked bacon **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**
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1/24/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms- and bar areaEmployees currently use guest restrooms - **Warning**
- Basic - Plumbing system in disrepair.employees restrooms **Warning**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pine apple - cut tomatoes- black bean corn relish at 45? f corrective action in iced pack -and closed top of reach in cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over cooked lobster in walk in cooler **Warning**
- High Priority - Sewage/wastewater backing up through employee's restroom -note on door out of service - corrective action - plumbing on site - **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- 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. **Warning**
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Steak for large party- and precooked bacon **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar area **Corrected On-Site** **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**
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1/24/2013 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
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7/31/2012 | Complaint Full | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Straws-
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Bar upstairs Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.Bar upstairs Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Dressing Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Bar upstairs- Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corn/ Seafood baskets/ lobsters/ fish/ in walk in cooler and freezer Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.S veral food in walk in cooler Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Cook line by steamer
- Floors not maintained smooth and durable. Walk in cooler/ joint tile-
- Critical - Hand wash sink lacking proper hand drying provisions. Bar area
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoope Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head. Ice mixer- bar area
- Critical - Observed flammable material stored around water heater. For reporting purposes only.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Oven
- Critical - Observed frayed/spliced electrical wires. For reporting purposes only. By salad prep area
- Observed gaskets/seals on cold holding unit in poor repair. Salad prep area
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.By cook line
- Observed personal care item stored with utensils
- Critical - Observed soiled drink/ gaskets.Bar area
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour bag
- Critical - Observed uncovered food in holding unit/dry storage area.Crab/ in walk in freezer Corrected On Site.
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7/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm, operator will use 3compartment sink until repaired
- Critical - Handwash sink not accessible for employee use at all times. items sitting on top of sink bar area Corrected On Site.
- Observed floor area(s) covered with standing water. tthroughout kitchen
- 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. rice Repeat Violation. Corrected On Site.
- Critical - Observed live flying insects in dry storage area.
- Observed wall soiled with accumulated black debris/ mold in dishwashing area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. bar area Corrected On Site.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice, tartart sauce. Corrected On Site by voluntarily discarding.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit spices and butter. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reachin cooler at end of cookline . Do not keep any potentially hazardous foods in unit until repaired.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Critical. Observed soiled reach-in cooler gaskets. broken reachin cooler.
- Critical. Observed buildup of slime in the interior of ice machine. big machine .
- Critical. Observed soil buildup inside ice bin bar.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. wet stacking of pans.
- Observed leaking pipe at plumbing fixture. prepsink at end of cookline
- Critical. No handwashing sign provided at a handsink used by food employees near fryers.
- Critical. No handwashing sign provided at a handsink used by food employees upstairs bar. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. employees bathrooms.
- Critical. Handwashing cleanser lacking at handwashing lavatory. employee bathrooms
- Observed attached equipment soiled with accumulated grease. hood
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface.hood
- Equipment and utensils not properly air-dried.
- Waste line missing at soda gun holster. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violationside door.
- Observed attached equipment soiled with accumulated grease.hoodfilters
- No suitable facilities provided to store employee clothing and other possessions.
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature lobster tails.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit ice creamscoops.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit spatulas cookline.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm.
- Critical. Observed buildup of residue in the interior of ice machine lid.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed buildup of slime on soda dispensing nozzles bar.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface food storage containers in rear kitchen.
- Observed soda gun holster with accumulated slime/debris bar.
- Observed clean utensils stored in dirty bin Corrected On Site.
- Plumbing system in disrepair hws rear kitchen leaking.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor rear part of kitchen.
- Observed attached equipment soiled with accumulated dust fan covers in walkins.
- Critical. Observed unlabeled spray bottle pink liquid.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. front door
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only hasp and padlock on all walkins.
- Critical. Observed flammables and debris stored in old walkin no ventilation. For reporting purposes only.
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12/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/4/2009 | Routine - Food | Warning Issued |
| No report available. | 9/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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