- Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher in kitchen on cook line in the red zone **Warning**
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07/23/2014 | Complaint Full | Call Back - Complied |
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed Food manager certification with issue date of 5/13/09 **Warning**
- 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. Observed RIC across from cook line unable to maintain proper cooling temperature. Rosted potatoes 48° F, salsa 48° F, roasted tomatoes 48° F. Corrective measurements taken: All food were moved into WIC Ambient temperature 49° F **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher in kitchen on cook line in the red zone **Warning**
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07/16/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in employee restroom. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet WC not store in solution bucket in bar area **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed RIC across from cook line unable to maintain proper cooling temperature. Rosted potatoes 48° F, salsa 48° F, roasted tomatoes 48° F. Corrective measurements taken: All food were moved into WIC **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed Food manager certification with issue date of 5/13/09 **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed gallons of sanitation solution in HWS near 3 comp **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At HWS near 3 comp **Corrected On-Site** **Warning**
- 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. Observed RIC across from cook line unable to maintain proper cooling temperature. Rosted potatoes 48° F, salsa 48° F, roasted tomatoes 48° F. Corrective measurements taken: All food were moved into WIC Ambient temperature 49° F **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed 3 unlabeled spray bottles at bar area **Corrected On-Site** **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher in kitchen on cook line in the red zone **Warning**
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07/15/2014 | Complaint Full | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in bar . **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks in bar. Ice discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Oysters, salsa, cheese, crab, tomatoes , onions etc in two reachin in coolers across from cookline at 46-50°F, oysters voluntarily discarded, other TCS foods moved to other working units. Unit in corner of cookline fixed ambient now 40°F.
- High Priority - Small flying insects in bar area.
- Intermediate - Handwash sink used for purposes other than handwashing, used to hold jugs . **Corrected On-Site**
- 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. Reachin cooler under steam table across from cookline ambient temperature 47°F . Top section of reachin cooler in corner of cookline at 45°, cooler turned down, now reading within accepted parameters.
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3/28/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen and bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Crab spread 53°F. *Butter milk dressing 52°F. *Aioli 52°F. At grill reach in cooler, products discarded and fresh products chilled on ice in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/15/2013 | Complaint Full | Call Back - Complied |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed water draining onto floor surface.
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12/5/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pantry cooler at 50F ambient temperature. Cooler drawer at 55F ambient temperature. Corrected On Site. Phfs voluntarily discarded. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Bar dishmachine. Corrected On Site. 100ppm after priming.
- Critical - No handwashing sign provided at a handsink used by food employees. Both mens and womens bathrooms.
- 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. SafeStaff books present but training not yet completed or documented due to multiple new hires. Must be completed by next unannounced inspection.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salmon cakes in cooler drawer at 55F. Ahi tuna at 49F, lobster pieces at 50F in pantry cooler. Hardboileggs at 50F in top of pantry cooler. Corrected On Site. All voluntarily discarded. Repeat Violation.
- Critical - Portable fire extinguisher not fully charged. Server station. For reporting purposes only.
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10/23/2012 | Complaint Full | Administrative complaint recommended |
- Critical - Violation: 53B-08-1 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. Only NRA books preent, which is not approved program. Time extension to next unannounced inspection to do SafeStaff training.
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8/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Middle expo drawer at 54F ambient temperature. Corrected On Site. PHFs removed. Repeat Violation. This violation must be corrected by : 8/7/12.
- 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.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken stock made over 6 hours ago sitting near cookline at room temp. Must be kept hot or cold. Corrected On Site. Voluntarily discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salmon cakes and chicken quesadilla in middle expo drawer above 41F. Recently stocked. Corrected On Site. Quick-chilled to 41F. Repeat Violation. This violation must be corrected by : 8/7/12.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Bisque soup at 130F double-panned in steam table. Corrected On Site. Temperature turned up, extra pan removed.
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8/6/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 17 NO TEST KIT FOR QUATS - EMPLOYEES UNAWARE OF USE Upon callback, test strips not available. Must have and know how to use by next unannounced inspection.
- Violation: 23 GREASE BUILD-UP SUPPRESSION NOZZLE Upon callback, grease still present. Must be cleaned by next unannounced inspection.
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4/6/2012 | Routine - Food | Call Back - Complied |
- GREASE BUILD-UP SUPPRESSION NOZZLE
- Critical - LOBSTER REACH IN ACROSS FROM - 47 DEGREES F - HARD BOILED EGG 50 DEGREES F, CRAB LEGS 47 DEGREES F
- NO PROOF OF CERTIFIED FOOD MGR
- Critical - NO TEST KIT FOR QUATS - EMPLOYEES UNAWARE OF USE
- Critical - NO TOWELS AT 2 HANDSINKS - NO CONTAINTER TO MENTOR USE
- Critical - REACH IN ACROSS FROM - AMBINET TEMP 50 DEGREES F
- Critical - TOXIC (BUTANE) OVER RAW POTATOES
- Critical - UPRIGHT - HALF/HALF - 46 DEGREES F
- Critical - USING PREA AREA HANDSINK AS A MOP SINK - REPEAT
- Critical - WIPING DOWN FOOD PREP W/ SOILED CLOTHS
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1/30/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. cookline handsink in center of line and at closed end of cookline. handsink by walk-in cooler.
- Critical - Handwash sink not accessible for employee use at all times. observed cookline handsink at closed end of cookline with multiple metal food tubs filling handsink. 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee strip off pair of gloves but did not wash hands without washing inbetween pairs.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee at dishmachine handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee use cookline handsink at open end of cookline to dump water and to fill up metal food tub with water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed chicken stock sitting out at cookline at 69 degree. observed cheese at 48 degrees and cheese at 50 degrees in open cookline reach-in cooler top. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observedraw beef over raw bacon and raw beef over raw seafood in walk-in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed chicken stock at 91 degrees and rum butter at 98 degrees both in cookline steam table. observed four cheese sauce at 88 degrees in cookline makeshift steam table. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. observed side prep area sanitizer bucketat 0 ppm.
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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Cookline hand sink, warewashing area.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee making sushi and dessert with bare hands. Corrected On Site. Gloves now in use.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not washhands before putting on gloves.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Buttermilk next to deep fryers at 52 F. No time documented. Time as a temperature control paperwork available.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Burre blanc butter sauces held at 112 F and no time documented. Time as a temperature control paperwork available.
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. large white containers in back area.
- Critical. Observed raw animal food stored over cooked food.Raw fish over cooked turkey on rack in walkin cooler.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop on soiled counter,Bar.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.At 0 ppm, Bar. Must wash dishes in Big kitchen machine.or use 3 compartment sink
- Critical. Hand wash sink lacking proper hand drying provisions.Bar.
- Critical. Handwashing cleanser lacking at handwashing lavatory.Bar
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Bar dishmachine.
- Critical. Observed buildup of slime in the interior of ice machine. Removable with alcohol swab.
- Critical. Hot water not provided/shut off at employee hand wash sink. Hand wash sink at end of cookline.
- Critical. Observed handwash sink used for purposes other than handwashing. Hand wash sink in service station used as dump sink.
- Critical. Hand wash sink lacking proper hand drying provisions. Service station.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Spray bottle with quaternary ammonium at 500 ppm.
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5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of mold-like substance on surface of walls in warewashing area.
- Observed single-service articles improperly stored. Single use forks stored so foid contact area is exposed.
- Observed leaking pipe at plumbing fixture. U pipe for slop sink in warewashing area.
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12/17/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher. On 05/29/2009 callback, a dishwasher was not on duty. Time extend until next unannounced inspection.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Knife and food stored in sink in warewashing area. On 05/29/2009 callback, hand wash sink is filled with ice.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. Hand wash sink in middle of cookline. On 05/29/2009 callback, soap was not available.
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7/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/28/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 3/27/2009 | Routine - Food | Warning Issued |
| No report available. | 11/12/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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