- Basic - Equipment and utensils not properly air-dried - wet nesting. Container on shelf. Dish area. **Warning**
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4/1/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Container on shelf. Dish area. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Walk in cooler shelves. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spinach 54-55°, in a large container on bottom of shelf of prep table. Kitchen manager explained is kept there to be cooked throughout the day. Discussed Time as Public Health Control as an option for this item. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Clam chowder 158-161°. Corrective action taken, Removed and placed back on stove to be reheated. **Warning**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Corn dog container on bottom of raw breeding station, cook line. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. Outside. **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. One in cook line, also sanitizer spray bottle on prep table. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Heavy built-up of black substance in interior of ice machine locate outside, near mop sink/dumpsters. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Ice machine is outside, near mop sink and dumpsters. Contacted plan review and this is not on their approved plan from 2009. General Manager contacted ice machine leasing company to remove it from premises. **Warning**
- Intermediate - Oyster tags not marked with last date served. Discussed this with kitchen manager Jason. **Repeat Violation** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Containers of shrimp and shrimp salad. **Corrected On-Site** **Warning**
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1/28/2014 | Routine - Food | Warning Issued |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Last reviewed 1-12-12.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Pan lids in dish machine area. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dish machine shelves soiled with surface rust.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Panino bread crumbs. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. Container of mint at bar. **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.
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/18/2013 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dish area. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi top unit, corrective action added thermometer. Also, prep unit near prep area.
- Basic - Working containers of food removed from original container not identified by common name. Seasoned salt in prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cilantro lime dressing with sour cream in it at 62?F in reach in cooler at expo area, corrective action discarded, had been in cooler overnight.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw tuna over bags of lettuce in reach in cooler at end of cook line across from fryers, corrective action reversed storage. **Repeat Violation**
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler at expo area, ambient air temperature 60-70?F, corrective action removed TCS food, cilantro lime dressing.
- Intermediate - Handwash sink not accessible for employee use at all times. Sink at end of cook line blocked by cart of shrimp.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing wet wiping cloth in sink outside office, corrective action removed cloth. **Repeat Violation**
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Wet nesting. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Vent fan covers in reach in cooler on cook line. Also soda machine at server station around nozzles.
- Critical - Observed handwash sink used for purposes other than handwashing. Ice in sink, dumping. Repeat Violation.
- Critical - Observed interior of reach-in cooler with accumulation of standing water-reach in cooler at end of cook line dripping from vent fan area. Also pantry cooler, corrective action removed water from pantry cooler.
- Observed personal care item stored with food. Backpack over black beans in dry storage, corrective action removed backpack.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw oysters over lemons in server cooler, corrective action reversed storage. Also walk in cooler smoked salmon over cooked tuna, corrective action reversed storage.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Wet nesting of containers, racks in dish washing area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs/ladel on ovven handles. Corrected On Site. Moved. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Over make table at end of cookline. Corrected On Site. Discarded.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed employee drink stored with restaurant food. Gatorade in reach in freezer next to 2-well prep sink. Corrected On Site. Removed.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing whisk in sink, next to sushi prep area. Corrected On Site. Removed whisk, cleaned. Repeat Violation.
- Observed leaking pipe at plumbing fixture. Drain on hand sink next to cookline.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw seafood in walk in cooler. Corrected On Site. Reversed storage practices.
- Critical - Observed soil buildup inside ice bin. Rear of bin, black debris. Server area by kitchen.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handles. Corrected On Site. Removed.
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10/26/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Back storage area.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler next to dish area. Multiple items in cooler temped at 50 degrees F. DO NOT use unit to cold hold potentially hazardous food until it can be repaired and hold at a temperature of 41F or below. Corrected On Site. Items iced temporarily.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. DO NOT use machine to sanitize until unit is repaired and can sanitize at 50-100 ppm.
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoop without a handle in wing sauces. Corrected On Site. Removed.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handles. Corrected On Site. Removed.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In bread crumbs, back storage area.
- Critical - No handwashing sign provided at a handsink used by food employees. Server area. Corrected On Site.
- 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. No certificates.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site. Cleaned.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Jugs of sour mix in beer walk in cooler. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Rinsing wiping cloth in sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon on cookline. Corrected On Site. Changed spoon, put in clean, dry container.
- Critical - Observed live flying insects in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, shrimp, sushi, all 50F, all in reach in cooler next to cookline. Corrected On Site. Put ice on all products, started cooling. Products only had been in cooler 1 hour per manager.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Heavy cream, reach in cooler behind bar.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Butter 127F, steam table at cookline. Corrected On Site. Turned up steam table.
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8/25/2011 | Routine - Food | Warning Issued |
- Critical - Circuit breaker box blocked and/or inaccessible. For reporting purposes only.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored./ under sanitizing unit and Soap dispensing unit./ Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times./blocked with trash can.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded./ current delivery for flounder used for ceviche. This violation must be corrected by : 04/17/2011./ obtained parasite destruction from the source of delivery. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. / chipotle sauce with fresh garlic. product discarded./ time started for new product. 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.
- Critical. No conspicuously located thermometer in holding unit.
- Observed employee with no beard guard/restraint.
- Observed exhaust system operated with filters removed. For reporting purposes only.
- Critical. Observed soil buildup inside ice bin./ undercounter cooler/ kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions./ kitchen warewashing.
- 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/ no original certificate from third party provider.
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8/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Corrected On Site./ Time in Lieu started & recorded.
- Critical. Working containers of food removed from original container not identified by common name./ flour bin.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ cooked pasta @ 61 deg.F in cold holding unit. Corrected On Site. product placed in the cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./ no ice scoop./ employee uses cup to scoop ice.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./ souffle cup in ready to eat food. Corrected On Site.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength./ Zero Corrected On Site. mgr. replaced sanitizer.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/12/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- No metal container installed for catching grease from hood drip tray. For reporting purposes only. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb./exterior & kitchen.
- No Heimlich maneuver sign posted.
- 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 / 60 days for employees food safety taining.
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12/8/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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