- Basic - Bowl or other container with no handle used to dispense food. Flour **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor. Salt pellets **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair.freezer cookline
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Working containers of food removed from original container not identified by common name.flour and graham cracker crumbs **Corrected On-Site**
- 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.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. By dishmachine **Corrected On-Site**
- Observed no power to FACP For reporting purposes only. **Corrected On-Site**
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels stuck to pans. **Warning**
- Basic - Build-up of grease on nonfood-contact surface.oven **Warning**
- 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. **Warning** 8/22/13 manager states waiting on part.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar **Warning**
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8/22/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A) old labels stuck to pans. **Warning**
- Basic - Build-up of grease on nonfood-contact surface.oven **Warning**
- Basic - Walk in cooler not maintaining time temperature controlled food at 41f or below, **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- Basic - Working containers of food removed from original container not identified by common name.four,sugar,corn meal Panko. **Warning**
- High Priority - Dented/rusted cans present. Manager discarded **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese,sauce,butter,liquid egg 45f to 47f in walkin cooler. Advised to place ice on product and move to the other cooler. **Warning**
- 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. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.chemical spray bottles stored hanging on shelf with clean utensils. Dishwasher area. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.prep area and employee restroom and oyster bar.Corrected On-Site** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On Sunday brunch menu with eggs Benedict and feature board menu with filet mignom. **Warning**
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8/21/2013 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit.salad reach in cooler. Corrected On-Site**
- Critical - Observed a beverage container stored in reach in cooler on cook line. **Corrected On-Site**
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Grabbed clean lettuce.
- Observed gaskets/seals on cold holding unit in poor repair.stand up reach in cooler on cookline.
- Critical - Observed handwash sink used for purposes other than handwashing. Storage at dish machine **Corrected On-Site**
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw oysters next to crab. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 44f /advised.
- Observed soda gun holster with accumulated slime/debris.bar.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue Used dish machine for sanitizing. Set up manual sanitizing until operating properly.
- Towel used under cutting board. **Corrected On-Site**
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12/28/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/22/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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10/22/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- No plan review submitted and renovations in progress. Plan review must be submitted within 60 days. Postions of grills,fryers,stove have changed. Added handsink and raw oyster bar. Removed broiler on cookline and added several reach in coolers.
- 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. Less than 60 days.
- Critical - No tag on fresh shellfish.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only. Manager called tech/wsa on site. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing until operating properly.
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10/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/10/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - No proof of employee training less than 60 days
- Critical - Operating without a license from the Department of Business Professional Regulations Division of Hotels and Restaurants
- Critical - Slicer soiled
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10/8/2012 | Routine - Food | Warning Issued |
- Butter, cheese, dairy 45F to 47F
- Critical - Dishmachine not clean
- Hole in floor by entrance to bar
- No consumer advisory for oysters COS
- No consumer advisory for undercooked animal products COS
- Critical - No handwash sign at handsink / bar, wait station
- Critical - No hot water at handsink at bar
- Critical - No paper towels at handsink / dishmachine and bar
- No plan review submitted within 60 days. Positions of grills, fryers, stove have changed. Added handsink by area manager states will be a oyster raw bar. Removed broiler on cookline and added several reach in coolers
- Critical - No proof of employee training
- Critical - No soap at handsink / cookline bar
- Critical - Open beverages on prep table
- Critical - Operating without a license from the Department of Business and Professional Regulation Division of Hotels and Restaurants (change of ownership)
- To go containers on floor COS
- Walkin cooler not maintaining PHF at 41F or below advised to move product to other walk in
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10/8/2012 | Routine - Food | Warning Issued |
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