- Basic - Bowl or other container with no handle used to dispense food.-in bulk sugar **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.- cooler across from grill **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. - spray bottle of glass cleaner **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.- cooked rice made yesterday, did not cool correctly
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Vacuum breaker missing at hose bibb.- faucet under dish washer where hose is attached
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing.- knives in sink **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.- dessert cooler has accumulation of dried up whipped topping, and gaskets need cleaned **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.- cooked rice- also covered and in warmest part of cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.- homemade dressings **Corrected On-Site**
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/20/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Cove molding at floor/wall juncture broken/missing./ at beam, by walkin #1
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ water 123°, corrected 157°f **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers./ by walkin #1
- Basic - Soiled reach-in cooler gaskets./ server station cooler
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name./salt container **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Walkin beside beer cooler
- Basic - Moderate Build-up of grease/dust/debris on hood filters. Over oven
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ fish 47f, coleslaw 46f, sliced turkey 46f, roast beef 46f, pooled eggs 49f 2 hrs on line, recommended rapid chill for all/ unit #1-cooked beef 50°f, shredded cheese 47°f, salsa 47°f, corn chowder 44°f,unit #2- cooked chicken 48°f, stuffed peppers 47°f, unit #3- raw shrimp 4, unit #4- goat cheese 42°f, mozzarella 43°f
- 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. / both coolers on cook line- products in cooler between 46-47f, unit #1- ambient 42°f, unit #2- ambient 42°f
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3/19/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly./ rinse temperature set at 170°f, must be at least 180°f/ technician on site fixed it, gauge reading 190°f
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Walkin beside beer cooler
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container./ in bulk rice bin
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ 104°f
- Basic - Moderate Build-up of grease/dust/debris on hood filters. Over oven
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./3 units were missing **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees./ sinks at both bars
- Basic - Stored food not covered in walk-in cooler./ cooked shrimp
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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./ touched tomatoes for plate service **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ fish 47°f, coleslaw 46°f, sliced turkey 46°f, roast beef 46°f, pooled eggs 49°f 2 hrs on line, recommended rapid chill for all
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ sausage links 128-130°f, reheated to 169°f
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.SEE STOP SALE
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination./ at sever prep **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing./ container of water found in HWS
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches./ tomato soup
- 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. / could only show for one employee currently working
- 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. / both coolers on cook line- products in cooler between 46-47°f
- Intermediate - Soda gun soiled. **Corrected On-Site**
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3/18/2014 | Routine - Food | Warning Issued |
- Basic - Can opener blade not kept sharp - observed metal shavings. **Warning**
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12/19/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A)- numerous cambros with old labels **Warning**
- Basic - Can opener blade not kept sharp - observed metal shavings. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. / to go containers **Warning**
- Basic - Clean linens stored on floor. **Warning**
- Basic - Ice bucket/shovel stored on floor between uses. / in the kitchen **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ water at 91 degrees f cooks line **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees./ bar hand sink **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner./ cryo vac fish being thawed in refrigerator still sealed re- educated **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ several areas **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- Basic - Working containers of food removed from original container not identified by common name./ several containers of salt/ sugar **Corrected On-Site** **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ cut lettuce 48 degrees f recommended rapid chill **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit./ 48 degrees f recommended rapid chill **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ oatmeal/ sausage recommended rapid reheat to 165 degrees f- sausage, oatmeal creole sauce 87-120 degrees f - re temp all product and was at 170 degrees for higher **Corrected On-Site** **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing./ prep and kitchen area being utilized as dump sinks **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink./ in the ladies employee restroom **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink/ prep area. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink./ by dishmachine **Corrected On-Site** **Warning**
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10/16/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Dry storage containers
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Cleaning spray bottles over plastic drink cup at bar **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Outside bar area **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No soap provided at handwash sink. Bar
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Clean spatula stored in crevices between equipment/ cooks line **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting./ metal cambros
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas piece missing on wall by the steam oven
- Basic - Food stored on floor./ walk in freezer **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ in bulk storage containers **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ in several reach in coolers **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature./ fish re- educated fish was at 22 degrees f **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair./ a couple ripped nd some soiled
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ cut melons for garnish on plates will be discarded at 11 am
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.metal cambros on wire shelf
- Critical - Handwashing cleanser lacking at employee handwashing sink cooks line
- Observed floor area(s) covered with standing water.front of the dishmachine
- Critical - Observed food stored on floor.walk in freezer **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than handwashing./ storing used equipment
- Critical - Observed moderatly encrusted material on can opener. **Corrected On-Site**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./ cut potatoes on cooks line recommended rapid reheat / reheated to 178 degrees f **Corrected On-Site**
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-22-1 Observed black gooey encrusted material on can opener blade. Still minor build-up.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Not complied.
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. Coffee filters at back room coffee station. Not complied
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions, soap and signs-various items at various locations. No one handwadh station is complete.
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7/19/2012 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Remade sanitizer to proper specs. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Coffee filters at rear drink station. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Food Manager Certification not from approved provider-chef was trained in another state and has no proof.
- Critical - Hand wash sink lacking proper hand drying provisions, soap and signs-various items at various locations. No one handwadh station is complete.
- 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. No proof for any employee at this time.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employees touching garnishing fruits. Corrected On Site.
- Critical - Observed black gooey encrusted material on can opener blade.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Handwadh sink in coffee area of back room heavily soiled.
- Observed clean utensils/equipment stored in dirty bus pans.
- Observed cutting board grooved/pitted and no longer cleanable-throughout kitchen.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Servers and others putting on gloves without handwashing after other duties.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Servers garnishing plates with fruit. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up-several walk-in coolers. Repeat Violation.
- Observed hole in ceiling-a tile missing near cookline.
- Observed ice scoop with handle in contact with ice.
- Observed leaking pipe at plumbing fixture-under 3 bin sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shrimp holding at 48 F-chef states employee used item and it was out for 10-20 minutes.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Heavy cream in walk-in cooler. Repeat Violation.
- Observed single-service articles stored without protection from contamination. Coffee filters at back room coffee station.
- Critical - Observed uncovered food in holding unit/dry storage area. Ice cream in walk in cooler uncovered.
- Critical - Thermometers not calibrated according to manufacturer's specifications-stem at least 6-8 degrees out of calibration.
- Waste line missing at soda gun holster.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/4/2012 | Routine - Food | Warning Issued |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.- rolling pin splintered- Corrected On Site.
- No copy of latest inspection report.- missing pages of last inspection
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food with mold-like growth.- peppers in walkin cooler -discarded- Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.- rolling pin with black "mold like" material.- Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.- throughout
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.- utensils in water at 77 degrees on cookline- Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.- raw shrimp and clams over cut melon in reachin cooler on the cookline
- Observed reach-in cooler gasket torn/in disrepair.- cookline reachin coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.-cooked beef in walkin cooler
- Critical - Working containers of food removed from original container not identified by common name.- dry ingredients container
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured./office
- Equipment and utensils not properly air-dried./cambros Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions./cooks line Corrected On Site.
- Critical - Handwashing cleanser lacking at employee handwashing sink /cooks line
- Critical - No conspicuously located thermometer in holding unit./ back cooks line
- Critical - No handwashing sign provided at a handsink used by food employees./bar sink,cook line sink
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths./quatenary or chlorine
- Observed build-up of grease/dust on hoods.
- Critical - Observed dented/rusted cans./1 can of green peppercorn/1 can of coconut milk
- Critical - Observed mildly encrusted, soiled material on slicer.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Observed personal care item stored with food./cigarettes,phone above prep line hot grill
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./clarfied butter recommended rapid chill
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./sanitizer bucket
- Observed utensils in poor condition./wooden spoons peeling
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Jugs of milk, sour cream and yogurt. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter, holdiing 70 F advised quick chill to 41 or colder. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Breakfast potatoes holding on cooklineb at 120F. Advised reheat to 165 then hold above 135F. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Items on cook line cooled with ice bed vs. ice bath-educated employees on ice bath.
- Critical. Observed cloth used as a food-contact surface. Cloth napkins in drawers with cold holding lettuce. Corrected On Site. Repeat Violation.
- 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. Stainless bowl used to dispense rice. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 120F. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils-cookline. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Blue ice bucket for ice dispensing. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Cutting boards in both bars, indoors and pool bar.
- Observed old labels stuck to food containers after cleaning.
- Observed gaskets with slimy/mold-like build-up: several units throughout kitchen.
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. Sous chef filling bucket for ice bath.
- Critical. No handwashing sign and no paper towels at hws in salad station.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12-08-10.
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10/5/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cream, sour cream and cottage cheese as well as cooked seafoods holding in reach-in coolers.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. clarified butter on cookline, holding at 110-advised reheat to 165 then hold at 135 or hotter.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Frozen opened package of chicken stored over ice cream in walk-in freezer.
- Critical. Observed food stored on floor-bag of flour on floor in dry storage/office. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface-linen toweling over seafood in walk-in cooler. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bulk containers at prep area. Repeat Violation.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Several sqare cambros on shelf over prep area.
- Observed old labels stuck to food containers after cleaning. Large cambros over prep area adjacent to walk-in coolers.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Equipment and utensils not properly air-dried.
- Wet mop not hung to dry.
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above-sausage on cookline-at 110. Advised reheat to 165 then hold at 135 or hotter.
- Critical. Observed cloth used as a food-contact surface-walk-in cooler on shell fish stock.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food-bowl in panko crumbs.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook chopped red peppers then with bare hands brushed them into container. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area-glass of orange juice at 3 bin sink.. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable-bamboo sushi mats in use. Advised of silicone mats.
- Critical. Observed heavy black encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner-pots and pans on back side of cookline near stock kettles.
- Carbon dioxide/helium tanks not adequately secured-several old tanks. They have contacted Coke to pick up. Repeat Violation.
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Warning Issued |
| No report available. | 12/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/9/2008 | Routine - Food | Warning Issued |
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