- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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 - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork, cut tomatoes pasta cheeses, all 50°F, corrective action taken , put inside RIC.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Filling water
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.ribs
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- 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.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Frozen drink mix. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Salad RIC
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork, cut tomatoes , butter , corrective action taken, move to inside of RIC.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Used for dumping BAR
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee eating while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Ice scoop handle in contact with ice.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in reach-in cooler.Melon,cut tomato,Fish mix.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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.
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Drygoods shed
- Basic - Condensation or other drainage not disposed of according to law. Both kitchen reach in coolers by stoves
- Basic - Floor area(s) covered with standing water. Kitchen by reach in coolers in cookline
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for fritters **Corrected On-Site**
- Basic - Single-service items stored on floor in dry storage area. Cups and Cutlery kits.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **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. **Corrected On-Site**
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Pots and pans in storage shed outside.
- Critical - Condensation or other drainage not disposed of according to law.Reach-in cooler across from fryers and across from grill.
- Critical - Electrical outlet missing cover plate. For reporting purposes only.Wall by reach-in vegetable freezer.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed floor area(s) covered with standing water.Under 3 compartment sink
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Glassware rack.
- Observed ice scoop with handle in contact with ice.Bar ice bins
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Beef, Lobster and Pork in walkin cooler. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Unwrapped straws.
- Critical - Observed soil residue in storage containers.Ice bucket containers Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.Vegetable reach-in freezer by stoves
- Plumbing system in disrepair.Under 3 compartment sink by dishwasher.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Walkin cooler containers.
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.squirt bottles in kitchen
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. fan above waitting station.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. dry storage.
- Critical - Violation: 53B-08-1 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
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3/22/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front of flat grill kitchen.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Lights missing the proper shield, sleeve coatings or covers. dry storage.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- No mop sink or curbed cleaning facility provided.
- 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
- Observed attached equipment soiled with accumulated dust. fan above waitting station.
- 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 buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Observed ice scoop with handle in contact with ice. 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.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed single-service articles improperly stored.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name.squirt bottles in kitchen
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3/21/2012 | Routine - Food | Warning Issued |
- Critical - Condensation or other drainage not disposed of according to law.Reach-in coolers by stoves.
- Observed floor area(s) covered with standing water.Dishwasher area.
- Observed food debris accumulated on kitchen floor. By dishwasher area.
- Critical - Observed food stored on floor.Walk-in cooler.
- Observed leaking pipe at plumbing fixture.Under dishwasher.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walk-in cooler.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No oyster warning sign with required language provided.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Crab cakes and Conch Salad. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found Corrected On Site.Exterminator on site at time of inspection.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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6/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Drygoods area
- Critical - Condensation or other drainage not disposed of according to law.Reach-in cooler by stoves and vegetable prep area.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface.Cheese on top of towel.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food stored on floor.Drygoods area.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Unwrapped straws.
- Critical - Working containers of food removed from original container not identified by common name.
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2/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface.Bar
- 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils stored in crevices between equipment.Knife Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Exit signs not properly illuminated. For reporting purposes only.Kitchen
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Cooler
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.Rice drygoods shed.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.Coolers
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed a gas appliance without proper venting. For reporting purposes only.Exhaust for water heater flushed on the wall, not 2' above roof line.
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.salsa
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- 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
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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