- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Dishwashing machine sanitizer not working properly.
- Basic - Equipment in poor repair. WI cooler door not closing properly.
- Basic - Food stored on floor. Kitchen, WI cooler and roof storage room.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Some containers.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At WI cooler, see stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked fish WI cooler 48 from last night, duck in sauce 48 from last night
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training was done, awaiting for certificates.
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09/30/2014 | 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 dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Hole in wall. Kitchen area
- Basic - Ice buildup in chest freezer. Storage area
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwashing area, prep area, storage area.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Some units
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized.
- High Priority - Live, small flying insects in food preparation area. Back
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dessert area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area and kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. RI freezer
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping for some foods inside sink.
- Basic - Working containers of food removed from original container not identified by common name. Some containers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Soda gun soiled. At bar
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dumpster overflowing garbage.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on floor. BY DISHWASHER AREA.
- Critical - Observed food stored on floor. AT WALK IN COOLER. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CONTAINER COVERS : SUGAR AND FLOUR).
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed wall in disrepair. (IN KITCHEN AREAS).
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed floor and wall junctures not coved. BY DISHMACHINE AREA.
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. CONTAINER EMPTY. Corrected On Site.
- Observed a nonfood-grade basting brush used in food. (CEVICHE AREA).
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed food stored on floor. OIL CONTAINER UNDER SHELVES .
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. SHELL EGGS OVER VEGETABLES .
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. BECHAMEL SAUCE DATED: 07/11/2011 AT REACH IN COOLER.
- Critical - Observed soil buildup inside ice bin under cooling plate (HEAVY METAL).
- Critical - Observed toxic item improperly stored.PESTICIDE (TERMINIX) OVERLAPPING METAL PITCHERS STORED BELOW.
- Table-mounted nonfood-contact equipment is not easily movable or installed on legs of at least 4 inches.SHELVES WITH ITEMS UNDERNEATH NOT ALLOWING EASY CLEANING.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on mixer head.AT CEVICHE ROOM DIRT FROM YESTERDAY . Corrected On Site.
- Observed nonfood-grade containers used for food storage. BLACK LINER (BAG) USED TO STORE VEGETABLES .
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER PASTRY FILLING CREAM. Corrected On Site.
- Critical - Observed small flying insects in bar area.
- Observed wall soiled with accumulated food debris.AT CEVICHE ROOM .
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2/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-23-1 Reduced oxygen packaged food that does not ensure two barriers to control growth and toxin formation of C. botulinum. USED ON MARINATING DUCK. STILL DOING IT WITH CHICKEN NOW.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/21/2010.
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12/30/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. SAUCES: CHIPOTLE KETCHUP (10/11/2010), MERMELADA HIGO (9/2010) .
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. FISHES USED FOR CEVICHE.
- Critical. No oyster warning sign with required language provided.
- Critical. Establishment using reduced oxygen packaging without a proper HACCP plan.MARINATING DUCK.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Reduced oxygen packaged food that does not ensure two barriers to control growth and toxin formation of C. botulinum. USED ON MARINATING DUCK.
- Critical. Observed potentially hazardous food thawed at room temperature. OX TAIL.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. BEEF OVER SOUP , FISH OVER READY TO EAT.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. PREPARATION AREAS.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. ZERO PPM.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on soda spray gun dispensing nozzles.(BAR AREA).
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed handwash sink used for purposes other than handwashing. WASHING KNIVES. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed dusty ceiling tiles and/or air conditioning vent covers. KITCHEN AREA.
- Light not functioning. DISHWASHING AREA.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/21/2010.
- 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 : 12/21/2010.
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10/22/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Repeat Violation.
- Critical. No oyster warning sign with required language provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef and chickens stored together
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over tomatoes
- Critical. Observed food stored on floor. inside
- Observed dispensing equipment that allows contamination of the lip-contact surface.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. No handwashing sign provided at a handsink used by food employees. by baking station
- Critical. Handwashing cleanser lacking at handwashing lavatory. by baking station
- Observed garbage on the ground and/or pad around dumpster.
- Observed hole in wall.
- Critical. No current boiler certification provided/available. For reporting purposes only.
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3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
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9/9/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs in walkin cooler
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed utensils stored in crevices between equipment.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed objectionable sewage odors in kitchen area
- Critical. Observed roach activity as evidenced by live roaches found 4 LIVE ROACHES IN KITCHEN AREA UNDER TOSTER/OVEN
- Critical. Observed roach activity as evidenced by live roaches found 6 LIVE ROACHES NOTED UNDER DISHWASHING MACHINE AREA IN KITCHEN, 4 LIVE ROACHES UNDER COFFEE PREP AREA IN KITCHEN, 3 LIVE ROACHES UNDER PREP AREA BY COOLER UNIT IN KITCHEN
- Observed hole in wall.
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9/8/2009 | Routine - Food | Emergency order recommended |
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