- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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09/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. In main kitchen, corrected manager secured. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass reach in cooler, corrected manager added thermometer. **Corrected On-Site** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink, corrected manager removed splitter. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler Cream 44° shell eggs 47° pork 45° beef 45° corrective action manager turned thermostat down, moving food to reach in cooler. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes at 89°, corrective action chef reheated on stove to 165°. **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On middle prep table, corrected chef moved to lower shelf. **Corrected On-Site** **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- 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. Walk in cooler ambient 45° In walk in cooler Cream 44° shell eggs 47° pork 45° beef 45° corrective action manager turned thermostat down, moving food to reach in cooler. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Observed ice cubes in front sink. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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09/11/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/22/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Chef explained they file the off premises. Explained the need to keep 90 days of tags in premises. At call back inspection chef went home to retrieve box of tags.
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4/2/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. Two in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Clam chowder 112-150 after stirring it temperature was 127. Corrective action taken, reheated on stove. Also, bread pudding in warm drawer 83-85. Discussed Time as Public Health Control as an option for this item. At call back, clam chowder is 70-80°. Corrective action taken, paced in stove to be reheated.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Chef explained they file the off premises. Explained the need to keep 90 days of tags in premises.
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1/29/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. Two in kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Curing meat cooling.
- Basic - Working containers of food removed from original container not identified by common name. Large bulk containers in kitchen with white powder. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Onion batter 48°, ponchatrain 48-50°, butter 45°. Make table in cook line. Corrective action taken, placed ice bags on them. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Clam chowder 112-150° after stirring it temperature was 127°. Corrective action taken, reheated on stove. Also, bread pudding in warm drawer 83-85°. Discussed Time as Public Health Control as an option for this item.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Two, on prep tables. **Corrected On-Site**
- 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. Make table, ambient temperature is 45°. Chef checked unit and notice the back is frozen. Placed Time/Temperature Control for Safety food in ice bath and set the unit to defrost.
- Intermediate - Cutting board(s) stained. Cutting boards on prep areas Healy stained and grooved.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Chef explained they file the off premises. Explained the need to keep 90 days of tags in premises.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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1/24/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in bar. **Corrected On-Site**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cups, plates. Bar. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Glass door reaching cooler.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - License is expired and is more than 60 days after expiration date. Expired 6/1/13. Manager paid for license during inspection. Verified with District Office, license is current. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Steaks 46-49°. Glass door Reach in cooler. Corrective cation taken, placed ice bags on product an moved to walk in cooler. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Green hose side. Mop ink.
- Intermediate - Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table. Bar.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Bar. **Repeat Violation**
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in sanitizer between uses. At cook line.
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 44-45?F, fresh mozzarella cheese 48?F, garlic butter 61?F in prep top unit at cook line, corrective action added lid.
- High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over deli meats in reach in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over ground beef. **Corrected On-Site** **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing pitcher at cook line. **Corrected On-Site** **Repeat Violation**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees in kitchen have been hired less than 60 days, must be trained within 60 days of hire.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer in sanitizer buckets. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in reach in cooler.
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Cart with ice bath and food for cook line in front of hand sink on cook line.
- Critical - No oyster warning sign with required language provided. Corrective action sign provided.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quaternary strips.
- Critical - No tag on fresh shellfish. Operator stated she has sent them to her corporate office, discussed the requirement for the past 90 days to be kept on file at the restaurant.
- Critical - Observed handwash sink used for purposes other than handwashing. Filling sanitizer buckeet at handwash sink on cook line.
- Observed personal care item stored with clean dishes. Sunglasses on top of clean plates stored on rack next to 2 glass door upright cooler, corrective action removed sunglasses.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over deli meats in glass 2 door upright reach in cooler, corrective action reversed storage.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw seafood in glass 2 door upright reach in cooler, corrective action reversed storage.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Potato salad dated 10-22, corrective action voluntarily discarded.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple potentially hazardous food temperatures taken at 46-47F in walk in cooler.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. Jug empty, replaced, 100 ppm.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by cart and trash can at cookline. Corrected On Site. Moved.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle at cookline.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Operators unaware of how to test dish machine. Corrected On Site. Showed correct procedure.
- No copy of latest inspection report.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Jug of fryer oil, by walk in cooler. Corrected On Site. Moved.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing dry towels in hand sink, dish pit. Corrected On Site. Removed.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pepperoni 46F and cheese 47F, both on ice bath at cookline. Corrected On Site. Put in freezer, both at 40F by end of inspection. Switched to time control for ice bath items. Given TPHC form. Cheese 46F, pork and beef 47F, all in walk in cooler. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Blue liquid windex, behind bar.
- Critical - Working containers of food removed from original container not identified by common name. Bulk sugar and flour in prep area. Corrected On Site. Labeled.
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5/9/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/2/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Observed consumer advisory need for steak, fish.
- Critical - Observed consumer advisory needed for oysters.
- Critical - Observed display case @ bar has no sneeze guard - nees food protection once foods placed in ice display.
- Critical - Observed food on floor in walkin freezer.
- Observed hot/cold water at handsinks and bar sinks reversed.
- Critical - Observed meats curing at 50F - meats to be held @ 41F or below gloves w/ready to eat foods; city water/sewer. Employees to be trained w/ in 60 days of hire.
- Critical - Observed no proof of employee training program.
- Critical - Observed quat ammon at 500+.
- Critical - Observed test strips for quat ammon.
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11/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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