- Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in flour, corrected manager removed. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on storage shelf. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Gator 45° chicken 44° prep line reach in cooler, corrected manager moved to different cooler, bottom of cooler was full of product.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. One by prep line, one by front bar. Corrected manager removed. **Corrected On-Site**
- Intermediate - Soda gun soiled. At upstairs bar. **Repeat Violation**
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11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. By dish machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink by dish machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cream sauce 50° made 6/12, manager voluntarily discarded.
- Intermediate - Soda gun soiled. At bar. **Corrected On-Site**
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Used clothing above food storage area.
- Basic - Reach-in cooler gasket torn/in disrepair. Several gaskets on prep line.
- Basic - Soiled reach-in cooler gaskets. On prep line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In service area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked beans 47° and ham 45° manager voluntarily discarded.
- High Priority - Toxic substance/chemical stored by or with food. Container of downy by condiments. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer bucket on prep table. **Corrected On-Site**
- High Priority - Vacuum breaker missing underneath faucet at hand wash sink at upstairs bar.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At front bar. **Corrected On-Site**
- 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. Crayfish not dated.
- Intermediate - Handwash sink not accessible for employee use at all times. Several hand wash sinks with carts, trash can blocking.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing fish in hand wash sink.
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid by dish area. **Corrected On-Site** **Repeat Violation**
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5/28/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse on top of tea bags, storage area by stairs, jackets over food container, storage area by walk in freezer
- Basic - Food stored on floor. Onions in bag **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. Knife **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 120° water, cook line **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Upstairs storage closet, to-go containers, straws and coffee stirrers
- Basic - Single-service articles improperly stored. Spoons not inverted, cook line **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook line **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. On little container in prep room, bulk containers **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sauce with dairy 60° cooling from yesterday in walk in cooler, corrective action: mgr discarded it **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw seafood over cream, raw steak over canned anchovies in two reach in cooler **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Vacuum breaker missing at hose bibb. Ice dump sink, splitter by steam table and faucet under hand sink at bar upstairs.
- Intermediate - Dispensers containing toxic substance not labeled. Soap and sanitizer at hand sink, prep room **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Big deep container covered with plastic
- Intermediate - Manager lacking proof of food manager certification. 2 mgr from marker 32, sent certificates via phone picture **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site**
- 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. Gave one to post **Corrected On-Site**
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Seafood salad, make table.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On make table. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf, dish area. **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - Old food stuck to clean dishware/utensils. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 56-78°. Buckets of butter sitting on prep tables. Discussed with manager Time as Public Health Control option for this item. Corrective action, placed in reach in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Package of raw beef and package of raw fish in same tray.
- High Priority - Toxic substance/chemical stored by or with food. Sanitizing spray bottle with wine bottles, bar upstairs. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Bar.
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Multiple containers in dry storage room, corrective action removed.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dish area.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Multiple containers in dry storage room, corrective action removed handles.
- Basic - No handwashing sign provided at a hand sink used by food employees. Multiple throughout.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked. Salmon on menu.
- High Priority - Raw animal food stored over ready-to-eat food. Beef over lemons in reach in cooler cook line. Also raw seafood over ready to eat.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over seafood.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash cans, cook line and pantry.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Downstairs bar.
- Intermediate - Spray bottle containing toxic substance not labeled. Upstairs bar.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Fish prep sink next to handwash sink exposed to splash.
- Critical - Hand wash sink lacking proper hand drying provisions. In fish prep area and next to 3 compartment sink.
- Critical - No handwashing sign provided at a handsink used by food employees. All handwash sinks.
- Critical - No oyster warning sign with required language provided. Corrected On Site. Sign provided.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees must be trained within 60 days of hire.
- Critical - Observed food stored on floor. Fish in freezer. Corrected On Site. Moved to shelf.
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7/11/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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