- Basic - Bowl or other container with no handle used to dispense food. In dressing , cookline **Corrected On-Site**
- Basic - Build-up of dust on fan inside beer walk in cooler
- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Spatula under soap dispenser cookline **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Wait station **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.unisex **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans and plastic pans , in dishwashing area
- Basic - In-use ice scoop stored on soiled surface between uses. Top area of ice machine **Corrected On-Site**
- Basic - Water draining onto floor surface. Under dish machine -service scheduled this day
- Basic - Water leaking from faucet/faucet handle. Outside bar - service scheduled this day
- Basic - Wiping cloth sanitizing solution stored on the floor. Cookline **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Placed in freezer with ice for quick chill **Corrected On-Site**
- Intermediate - Accumulation of ice inside bottom freezer at outside wait station
- 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. Dairy mix at inside bar
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Outside bar **Corrected On-Site**
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10/24/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/09/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Hole in ceiling. Soup station area
- Basic - Hole in wall. Employee restroom
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 82° at prep area handsink ( corrected), kitchen and 82°''women''s restroom , mens restroom - part on rushed order
- 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.
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5/22/2014 | Complaint Full | Emergency Order Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface Peg board, kitchen
- Basic - Build-up of mold-like substance on nonfood-contact surface. Lines in ice bin at bar **Corrected On-Site**
- Basic - Cardboard used to line nonfood-contact shelves. beverage station
- Basic - Case/container/bag of food stored on floor in walk-in /freezer. Container of chicken
- Basic - Dead roaches on premises. 3 dead roaches in closet near back door, 1 dead roach on floor in dry storage near back door, I dead roach on floor under dish machine, 1 dead roach at soup station, kitchen area
- Basic - Employee personal items stored in or above a food preparation area. Dry storage room near walk in cooler
- Basic - Equipment in poor repair.small reach in cooler next to steam table not maintaining proper holding temperature
- Basic - Food stored (ice) in a location that is exposed to soiled lines at bar **Corrected On-Site**
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored in holding unit not covered. Tea dispenser at beverage station
- Basic - Hole in ceiling. Soup station area
- Basic - Hole in wall. Employee restroom
- Basic - No handwashing sign provided at a hand sink used by food employees. Mens restroom and inside and outside bar and cookline
- Basic - Old labels stuck to food containers after cleaning. On shelf in food prep area
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Near ice machine/ liquor room
- Basic - Screening is not 16-mesh to the inch. Ice machine area
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Mens restroom
- Basic - Stored food not covered in chest freezer.ice cream at beverage station
- Basic - Walk-in cooler floor soiled. Keg cooler
- Basic - Waste line missing at soda gun holster. Outside
- Basic - Wiping cloth sanitizing solution stored on the floor.cookline
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Foods moved to freezer for quick chill
- High Priority - Roach activity present as evidenced by live roaches found.1 live roach on wall at back door , 2 live roaches in closet near back door, more than 20 live roaches in dry storage room on floor/wall/ on boxes of sugar packets and soap near walk in cooler, 1 live roach on wall at soup station in kitchen area, 1 live roach on wall near drying racks in computer area near dishwashing area
- High Priority - Rodent activity present as evidenced by rodent droppings found. 6 dry rodent droppings in dry storage room on shelf inside and on top of containers, 10 dry rodent droppings on shelf in soup station area, 10 dry rodent droppings in corner floor area of liquor room
- High Priority - Small flying insects in bar area.
- 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 - Equipment drain line draining into handwash sink. Bar
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 82° at prep area handsink , kitchen and 82°'women's restroom , mens restroom
- Intermediate - Hot water not provided/shut off at employee handwash sink. Outside bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline and bars
- Intermediate - No soap provided at handwash sink. Cookline
- Intermediate - Nonfood-grade basting brush used in food. Hanging on peg board
- 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.
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5/21/2014 | Complaint Full | Emergency order recommended |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.inside bar
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2/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling soiled with accumulated dust.cookline
- Basic - Dead roaches on premises.stuck to pest control sticky boards by cook line/new serve reach in, debris on floor
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.phone charger in fryer boat **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.in multi coolers **Corrected On-Site**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.above clean silverware **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.inside bar
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Food manager certification expired.executive chef and assistant **Warning**
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12/11/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.butter 110? **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.by employee rest room
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.83? after 1.5 hrs **Corrected On-Site**
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine. two machines in hallway
- Critical - Observed encrusted, soiled material on slicer. old dry food build up
- Critical - Observed food stored on floor. bags of potatoes in walk in cooler Corrected On Site.
- Critical - Observed food stored on floor. in walk in freezer cases of fish
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish in deli style cooler on cooks line 47 degrees note item placed in freezer Corrected On Site.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.[pasta in walkin cooler, see stop sale]
- Equipment or utensils not designed or constructed in a durable manner.[walkin cooler over crowded-temperatured range from 42 degrees F to 51 degrees F in various areas of walkin cooler ] Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink.[hand sink by employee restroom in kitchen ]
- Critical - Hot water not provided/shut off at employee hand wash sink.[outside bar hand sink ]
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling in disrepair.[around employee restroom and hand sink ]
- Critical - Observed food being cooled by nonapproved method.[rice in cooldown process 75 degrees F, covered] Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair.[on reach in cooler on cookline ]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[in strawberry topping for desserts, waitstaff arrea]
- Critical - Observed interior of microwave soiled.[outside waitstaff ]
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner.[walkin over crowded, blocking air flow causing unstable food temps throughout]
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.[hood filters]
- Violation: 36-08-1 Observed floor and wall junctures not coved.[waitstaff area]
- Violation: 37-02-1 Observed hole in wall.[over True freezer/cooler]
- Violation: 37-03-1 Observed wall in disrepair.[waitstaff area]
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10/14/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[3rd reachin on cookline ]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[first reachin on cookline ]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[refigerator in waitstaff area]
- Equipment or utensils not designed or constructed in a durable manner.[walkin over crowded, blocking air flow causing unstable food temps throughout]
- Critical - Hand wash sink lacking proper hand drying provisions.[in kitchen ]
- Critical - Handwashing cleanser lacking at handwashing lavatory.[at tiki bar]
- Critical - Handwashing cleanser lacking at handwashing lavatory.[inside bar]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[ice scoop at ice machine ] Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No handwashing sign provided at a handsink used by food employees.[at tiki bar]
- 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 : 12/15/11
- Observed attached equipment soiled with accumulated dust.[light in walkin ]
- Observed attached equipment soiled with accumulated grease.[over hot holding in kitchen old steamer filter]
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.[putting lemon and celery on plates] Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[reachin handles] Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.[hood filters]
- Critical - Observed buildup of slime on soda dispensing nozzles.[at bar] Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[when changing gloves]
- Observed floor and wall junctures not coved.[waitstaff area]
- Critical - Observed food being cooled by nonapproved method.[rice 75 degrees covered while cooling]
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[handling porato to cut] Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[putting fruit garnish on drinks] Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor.[freezer, cooler and dry storage]
- Observed hole in wall.[over True freezer/cooler]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[cheese and shrimp waitstaff area] This violation must be corrected by : 10/13/11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[first reach in chicken, tuna, cheese, ham 46-52 degrees F] This violation must be corrected by : 10/13/11.See stop sale
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[steak 47 degrees, poultry 52 degrees second reachin on cookline ] This violation must be corrected by : 10/13/11.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall in disrepair.[waitstaff area]
- Critical - Thermometers not calibrated according to manufacturer's specifications.[in reach in] Repeat Violation.
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. in beverage storage area
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven doors
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. needs quatenary test strips
- Critical - No handwashing sign provided at a handsink used by food employees. missing at employee hand sink in insides bar area
- Observed employee with no hair restraint. missing on several persons doing food prep
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. touching of garnishes Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. gallon of milk
- Observed residue build-up on nonfood-contact surface. old food build up on several reach in door handles on cooks line
- Critical - Observed toxic item stored in food preparation area.package of rat poison
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. black beans hot holding 116 degrees note item reheated Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice hot holding 120 degrees note item reheated 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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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. condiment containers on cooks line
- Observed utensils in poor condition. broken/cracked plastic container on storage rack above 3 compartment sink
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. use of tin foil used for shelf covering
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed buildup of slime in the interior of ice machine. located outside on deck
- Critical. Observed encrusted, soiled material on slicer.
- Observed residue build-up on nonfood-contact surface. old food build up on several cooler doors
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dust build up on electrical wires above cooks line
- Waste line missing at soda gun holster.missing at two bars
- Critical. No handwashing sign provided at a handsink used by food employees. missing in mens restroom
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese and cold cuts
- Critical. Working containers of food removed from original container not identified by common name. condiment containers on cooks line not marked of contents
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hollandise sauce about 2 cups on cooks line 80 degrees note person in charge discarded product
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp and cheese in small reach in cooler on service line area 52 degrees stop sale issued
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small reach in cooler on service line
- Critical. Observed food stored in undrained ice. in walk in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over mushrooms in reach in cooler on cooks line
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven door handles
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. kale on condiment line
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses. on cooks line
- Observed residue build-up on nonfood-contact surface.old food build up on deli style cooler door handles on cooks line
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.top shelf over deli style cooler on cooks line
- Observed clean equipment stored on floor. cutting boards in kitchen area
- Critical. Observed handwash sink used for purposes other than handwashing. filling buckets of water in employee hand sink in kitchen prep area
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. quat sanitizing solution more than 200 ppm
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese and cold cuts
- Critical. Working containers of food removed from original container not identified by common name.condiment containers on cooks line not labeled of contents
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 10 gallons clam chowder cooked yesterday at 47 degrees note manager discarded product 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. portion cups in sauces on cooks line
- 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. plate in bread crumb food bin
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soil buildup inside ice bin. at service area of kitchen area
- Critical. Observed buildup of slime on soda dispensing nozzles. in inside bar
- Critical. Observed buildup of slime on soda dispensing nozzles. outside bar
- Observed residue build-up on nonfood-contact surface. old food build up on door handles of coolers on cooks line
- Observed residue build-up on nonfood-contact surface. observed 5 old dry roach droppings in paper storage area
- Observed soda gun holster with accumulated slime/debris. inside bar area
- Observed soda gun holster with accumulated slime/debris. outside bar
- Critical. Hot water not provided/shut off at employee hand wash sink. shut off at employee hand sink in kitchen area
- Critical. Hot water not provided/shut off at employee hand wash sink. at outside food area
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. missing in ladies restroom
- Observed wall soiled with accumulated black debris in beer walk in cooler area.
- Observed attached equipment soiled with accumulated dust and mold build up on walk in cooler cooling unit
- Observed attached equipment soiled with accumulated dust. light above prep line
- Observed hole in ceiling. several on cooks line
- Observed personal care item stored with food. in dry storage area
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. near kitchen back door
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese in walk in cooler
- Critical. Working containers of food removed from original container not identified by common name. condiment containers on cooks line not labeled of contents on cooks line
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp in small reach in cooler on service line 48 degrees note moved to working cooler
- Critical. Observed food being cooled by nonapproved method. rice in walk in cooler covered while cooling
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small reach in cooler on service line
- Critical. No conspicuously located thermometer in holding unit. missing in several units
- Critical. Observed food stored on floor. in walk freezer
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed buildup of slime on soda dispensing nozzles. inside bar area and outside bar
- Observed residue build-up on nonfood-contact surface. old food build up on most cooler door handles on cooks line
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelf over prep area near 2 compartment sink
- Observed soda gun holster with accumulated slime/debris. inside bar area and outside bar
- Critical. Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable. missing floor tiles on cooks line
- Observed attached equipment soiled with accumulated dust. cooler fans in walk in cooler
- Observed ceiling soiled with accumulated dust . in kitchen prep area and cooks line
- Critical. Observed toxic item stored in food preparation area. on prep table
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8/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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