- Basic - Bag/container of unrecognizable prepared food not identified by common name. Large container of flour in prep area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in dish area. **Repeat Violation**
- Basic - Plumbing system in disrepair. No hot water at front kitchen hand wash sink.
- Basic - Reach-in cooler gasket torn/in disrepair. In prep area. **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons on service area. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. On rim of large ice machine of bar.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar area.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Noted cook cutting salad vegetables without gloves. Corrective action explained hand washing procedure and lettuce discarded.
- High Priority - Live flies in kitchen. In dry storage area, and in bar area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach cooler bean salad 50° slaw 56° salsa 55° **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Reach in cooler cooked corn 50° risotto 49° Reach in cooler bean salad 50° slaw 56° salsa 55° **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. In back prep room also no soap, paper towels or sign.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar area also no soap. **Repeat Violation**
- Intermediate - Refrigerator 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. Two small prep coolers, ambient 48° to 50° Advised not toto use until repaired. **Repeat Violation**
- Intermediate - Soda gun soiled. At bar area. **Repeat Violation**
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6/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used in bulk Cajun spices in dry storage room. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda syrups in bar area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and platters on rack in dry storage area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic bins above triple sink in dry storage area. Also metal containers on dish racks in dish wash area.
- Basic - Equipment in poor repair. Right side door falling off at salad prep cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar area hand wash sink closest to window. Also men's restroom.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee smoothie in dairy cooler in server area. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. At tall three door cooler in sushi area and throughout cook line area.
- Basic - Soiled reach-in cooler gaskets. Gaskets at sushi make table and gaskets at coolers in cook line.
- Basic - Spray bottle containing a food product not labeled. Spray bottle of water next to sous vide area.
- Basic - Water leaking from faucet/faucet handle. Spray hose leaking in dish wash area near dish machine.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth on prep table in grill station. **Corrected On-Site**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. On edge of prep table in dry storage area. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Produce cooler at 45° ambient: cut melon 47°, wheel of brie 50°, and cut spinach at 50°. Corrective action: moved cheese to other walk in cooler and discarded produce.
- High Priority - Dipperwell faucet bent downward eliminating required air gap. Near sushi prep area. **Corrected On-Site** **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. TCS dressings in salad cooler: container of ranch dated 4/24/2014, three containers of Caesar dressing dated 4/12/2014, shrimp sauce dated 4/26/2014, 3 containers of garlic butter dated 4/30/2014. in walk in cooler: 4 containers of caesar dated 4/16/2014, 4 horsey dressing 4/18/2014, 1 containers of chipotle dressing 4/18/2104, four jalapeno aioli dated 4/27/2014, and a container of remoulade dated 4/26/2014.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black mold like buildup around chute in ice machine in sushi prep area. Also at top in interior of ice machine in bar area. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Hand sink near soda fountain used to dump ice.
- Intermediate - Encrusted material on can opener blade. In dry storage area, can opener blade has rust like build up mixed with food particles. Manager took can opener to be cleaned. **Corrected On-Site**
- Intermediate - Walk-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. Produce cooler at 45° ambient: cut melon 47°, wheel of brie 50°, and cut spinach at 50°. Corrective action: moved cheese to other walk in cooler and discarded produce.
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Sides of fryers, heavy buildup. **Warning**
- Basic - Equipment in poor repair. All product in reach in cooler next to fryers with temperatures of 46-47° corrective action - iced down all product. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Multiple walk in coolers. **Warning**
- Basic - In-use utensil stored in running water less than 135 degrees Fahrenheit. Utensils used for multiple products, room temperature water, multiple areas. **Warning**
- Basic - No copy of latest inspection report available. Missing last page of report. **Warning**
- Basic - Old food stuck to clean dishware/utensils. Old food on spoon, storage rack dish washing area. Recleaned. **Corrected On-Site** **Warning**
- Basic - Water leaking from faucet/faucet handle. Hand sink faucet, entrance to kitchen. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line. Placed in bucket. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Large deep containers of chowder 49-50° made previous night, have not been removed from walk in cooler. **Warning**
- High Priority - Dipperwell faucet bent downward eliminating required air gap. Next to hand sink, rear of kitchen. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Side of splitter with gray hose attached. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tcs sauces 46-47°, cheeses 46-47° all in make table reach in cooler next to fryers. Corrective action - iced down all product in unit. **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chowder and greens not cooled from 135° to 41° within 6 hours. **Warning**
- Intermediate - Accumulation of black substance in the interior of the ice machine. Around chute. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cart, dish washing area. **Corrected On-Site** **Warning**
- Intermediate - No chlorine/quat chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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10/17/2013 | Routine - Food | Warning Issued |
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 00ppm, corrective action made new sanitizer. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Flour container on cook line, corrective action labeled.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Garlic butter on counter at 46?F, corrective action moved to ice bath. **Repeat Violation**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Andouille sausage at 85?F on counter at cook line, corrective action reheated and moved to Bain Marie.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Package of cooked conch and lobster stored in container with raw seafood in walk in cooler, corrective action removed cooked items. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw pork, corrective action reversed storage.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Tasso gravy with ham and cooked vegetables saw maker 12/22, corrective action discarded.
- High Priority - Small flying insects in bar area. Next to handsink near dish machine.
- High Priority - Vacuum breaker missing at hose bibb. Mop sink with hose attached.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Broken thermometer in small reach in cooler near dessert station, corrective action replaced thermometer.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.pork made late last night cooling in large, deep pan at 45?F, corrective action moved to smaller containers.
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Server station and prep cooler in kitchen.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. In prep room and server station.
- Critical - Observed buildup of slime in the interior of ice machine. Bar.
- Critical - Observed employee food stored with restaurant food, corrective action moved below restaurant food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ground sausage in reach in cooler 45-47F, corrective action discarded-all other items in same cooler are 41F or below, could not explain why this container was above 41F, temperature verified with Kitchen Manager.
- Critical - Observed raw animal food stored over ready-to-eat food. Open package of raw chicken over open package french fries in reach in freezer.
- Critical - Observed unlabeled spray bottle. In chemical storage, corrective action labeled.
- Observed water draining onto floor surface. Behind bar.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Sanitizer bucket 0ppm, corrective action made new sanitizer.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Working containers of food removed from original container not identified by common name. Fish fry in dry storage, corrective action labeled.
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8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/3/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Bulk flour, other spices in dry storage. Corrected On Site. Labeled. Repeat Violation.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw shrimp in reach in cooler at grill station, entrance to kitchen. Corrected On Site. Reversed storage.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs, utensils in running water in sink. Corrected On Site. Put in between flatop and grill to heat up. Repeat Violation.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. Multiple over triple sink near dry storage.
- Violation: 29-17-1 Waste line missing at soda gun holster. Multiple behind bar.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. AC fan covers in walk in cooler #3.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Outside smoker in use. Needs to be screened in with partial wall.
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5/30/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Bulk flour, other spices in dry storage. Corrected On Site. Labeled. Repeat Violation.
- Critical - Violation: 08A-07-1 Unpackaged food not protected from environmental sources of contamination during preparation. Smoking pork outside.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw shrimp in reach in cooler at grill station, entrance to kitchen. Corrected On Site. Reversed storage.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Greens in walk in cooler # 3. Corrected On Site. Repeat Violation.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs, utensils in running water in sink. Corrected On Site. Put in between flatop and grill to heat up. Repeat Violation.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. Multiple over triple sink near dry storage.
- Violation: 29-17-1 Waste line missing at soda gun holster. Multiple behind bar.
- Critical - Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink. Triple sink.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. At entrance to kitchen. Corrected On Site.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. AC fan covers in walk in cooler #3.
- Critical - Violation: 41A-02-1 Observed toxic item stored by food. Cleaner spray bottle on shelf with soda boxes behind bar. Corrected On Site.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Outside smoker in use. Needs to be screened in with partial wall.
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5/16/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hand wash sink lacking proper hand drying provisions. At entrance to kitchen. Corrected On Site.
- No copy of latest inspection report.
- No plan review submitted and renovations in progress. Outside smoker in use. Needs to be screened in with partial wall.
- Observed attached equipment soiled with accumulated dust. AC fan covers in walk in cooler #3.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs, utensils in running water in sink. Corrected On Site. Put in between flatop and grill to heat up. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. Multiple over triple sink near dry storage.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw shrimp in reach in cooler at grill station, entrance to kitchen. Corrected On Site. Reversed storage.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. Triple sink.
- Critical - Observed toxic item stored by food. Cleaner spray bottle on shelf with soda boxes behind bar. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Greens in walk in cooler # 3. Corrected On Site. Repeat Violation.
- Critical - Stop Sale issued due to adulteration of food product.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. Smoking pork outside.
- Waste line missing at soda gun holster. Multiple behind bar.
- Critical - Working containers of food removed from original container not identified by common name. Bulk flour, other spices in dry storage. Corrected On Site. Labeled. Repeat Violation.
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3/14/2012 | Routine - Food | Warning Issued |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Establishment uses ServSafe, advised to change providers.
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board. Corrected On Site. Removed.
- Equipment or utensils not designed or constructed in a manner. Handle without scoop, in sugar. Corrected On Site. Discarded.
- Observed clean equipment stored on floor. Chill sticks in walk in freezer. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Cloth on lettuce in container, multiple. Corrected On Site. Removed.
- Observed dusty ceiling tiles and/or air conditioning vent covers. In dish washing area.
- Critical - Observed food stored on floor. Container of soup walk in cooler. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. As dump sink in server area.
- Observed ice scoop with handle in contact with ice. In ice bin, server area. Corrected On Site.
- Observed in-use utensil stored in water less than 135 degrees Fahrenheit. Utensils in sinks, water at 117 degrees F.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk, cream, reach in cooler. Corrected On Site. Dated.
- Critical - Observed uncovered food in holding unit/dry storage area. Peeled potatoes in walk in cooler. Corrected On Site. Covered.
- Critical - Observed unlabeled spray bottle. Pink liquid, sanitizer, in server area. Corrected On Site. Labeled.
- Critical - Working containers of food removed from original container not identified by common name. Bulk sugar? in dry storage. Corrected On Site. Labeled.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing at dishwashing machine or area./ no handsink available for warewashing area.
- Critical - No handwashing sign provided at a handsink used by food employees./ Wait station.
- 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 / new employees required within 60 days of employment.
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5/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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