- 08B-38-4 - Basic - Ham stored on floor in walk in freezer . Operator put on a shelf. **Corrected On-Site**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided. **Corrected On-Site**
|
2024-01-11 | Routine - Food | Met Inspection Standards During This Visit |
- 14-33-4 - Basic - - From initial inspection : Basic - Reach-in cooler at cook line shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2023-07-14: **Time Extended**
|
2023-07-14 | Routine - Food | Met Inspection Standards During This Visit |
- 05-09-4 - Basic - No conspicuously located ambient air temperature thermometer in holding units at cook line **Warning**
- 14-33-4 - Basic - Reach-in cooler at cook line shelves with rust that has pitted the surface. **Repeat Violation**
- 29-49-6 - Basic - Standing water in bottom of reach-in-cooler#3 at cook line **Warning**
- 09-01-4 - High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched sliced cheese with bare hand- food not be heated to 145 F; educated and employee washed hands before returning to cook station **Corrected On-Site** **Warning**
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs (50F- Cold Holding); sliced cheese (50F- Cold Holding); in sandwich table #3 at cook line as per operator food not prepared today; food out of temperature for approximately 2 hours; food moved to walk-in cooler; fish (50F - Cold Holding); shrimp (50F - Cold Holding); in drawers at small sandwich table across from flat top at cook line; food not prepared today; as per operator food out of temperature for approximately 2 hours; food brought out from walk-in cooler; food moved back to walk-in cooler; sliced cheese (50F- Cold Holding); chicken (50F -Cold Holding ); in sandwich table #4 by prep station Food not prepared today; food out of temperature for approximately 2 hours; foods moved to walk-in cooler; cheese (44F - Cold Holding); kielbasa (48F - Cold Holding) at 3 door coolers at prep station; as per operator food not prepared today; foods out of temperature for approximately 1 hours; food moved to walk-in cooler **Corrective Action Taken** **Warning**
- 03D-06-5 - High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pooled eggs (53F - Cooling)at 8:55 to 55 F at 9:10 since 7:00; in sandwich table #3 at cook line; at this rate food will not reach 41° F within 4 hours; food moved to walk-in cooler to cool. **Corrective Action Taken** **Warning**
|
2023-07-13 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 14-33-4 - Basic - Reach-in cooler shelves with rust that has pitted the surface- at cook line **Repeat Violation**
- 08B-12-5 - Basic - Stored food not covered- dessert in walk-in freezer. Operator covered. **Corrected On-Site**
- 03D-02-5 - High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mac and cheese (52F - Cooling); in three door cooler at prep area; as per operator food cooked yesterday and placed covered to cool in cooler; Food never reached 41° F within 6 hours. See Stop Sale
- 50-17-3 - High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
- 01B-02-5 - High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mac and cheese (52F - Cooling); in three door cooler at prep area; as per operator food cooked yesterday and placed covered to cool in cooler; Food never reached 41° F within 6 hours. See Stop Sale
- 03F-02-5 - High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- raw shell eggs and home fries at cook line; As per operator food out since 8:30am Operator time marked foods. **Corrected On-Site**
- 03B-01-6 - High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patty (103 F - Hot Holding)in steam table at cook line; as per operator food out of temperature for approximately 30 minutes; operator returned food to be reheated to 165 F. **Corrective Action Taken**
|
2023-04-19 | Routine - Food | Met Inspection Standards During This Visit |
- 31B-04-4 - Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees- at the bar; **Warning** - From follow-up inspection 2022-09-22: **Time Extended**
- 14-33-4 - Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface- at cook line **Warning** - From follow-up inspection 2022-09-22: **Time Extended**
|
2022-09-22 | Routine - Food | Met Inspection Standards During This Visit |
- 05-11-4 - Basic - Ambient air thermometer not located in the warmest part of the cold holding unit- in three door cooler **Warning**
- 31B-04-4 - Basic - No handwashing sign provided at a hand sink used by food employees- at the bar; **Warning**
- 14-33-4 - Basic - Reach-in cooler shelves with rust that has pitted the surface- at cook line **Warning**
- 22-41-4 - High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); operator switched to 3 compartment sink ; **Corrective Action Taken** **Warning**
- 22-43-4 - High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) operator fixed quaternary solution to 200 ppm. **Corrected On-Site** **Warning**
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (61F - Cold Holding); in the drawers in reach in cooler by frying station ; Food not prepared or portioned today; As per operator food left outside to 2 hours; food moved to freezer to quick chill Fry cooler: tuna salad (48F); diced tomatoes (48F); as per operator food not portioned or prepared today; food placed in cooler for 30 minutes; food moved to walk-in cooler ; raw shrimp (44F - Cold Holding); in reach in cooler at fish station across from flat top; as per operator food set up in the cooler 45 minutes prior; food double panned; Operator removed hotel pan and stored food properly; ham (48F - Cold Holding); sliced cheese (48F - Cold Holding) in 3 door cooler at prep station ; as per operator food not prepared or portioned today; foods moved in cooler. @11:00 am; foods moved to walk-in cooler; roasted peppers (41-50F - Cold Holding) in ice bath at cook line by steam table; as per operator food set up 30 minutes prior ; ice bath not properly set up; operator added ice to reach the food line; All foods out of temperature for less than four hours; **Corrective Action Taken** **Corrective Action Taken** **Warning**
- 02B-02-5 - Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer Advisory posted at the Tiki Area; Emailed, printed and posted **Corrected On-Site** **Warning**
|
2022-09-21 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 03D-02-5 - High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler, shrimp gravy (65F - Cooling). Item prepared last night. Item cooling overnight. Item discarded. See Stop Sale
- 01B-02-5 - High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler, shrimp gravy (65F - Cooling). Item prepared last night. Item cooling overnight. Item discarded. See Stop Sale
- 16-37-1 - Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium in 3CS
|
2022-04-06 | Routine - Food | Met Inspection Standards During This Visit |
- 06-09-1 - Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler. Fish released from package. **Corrected On-Site**
- 08B-12-5 - Basic - Stored food not covered. Walk in freezer - cake. Cake covered. **Corrected On-Site**
- 22-41-4 - High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Corrected to 50ppm chlorine. **Corrected On-Site**
|
2021-08-12 | Routine - Food | Met Inspection Standards During This Visit |
- 08B-38-4 - Basic - Food stored on floor. Walk in freezer- English muffin. Operator moved to shelf. **Corrected On-Site**
- 31A-03-4 - Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket. Operator moved. **Corrected On-Site**
|
2020-06-09 | Routine - Food | Met Inspection Standards During This Visit |
| No report available. | 2020-04-02 | Complaint Full | Met Inspection Standards During This Visit |
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. flat top make table - sliced ham (47°F - Cold Holding); chopped cooked chicken (48°F - Cold Holding) - operator states held over 4 hours - see Stop Sale. Operator lowered thermostat. salad station make table - tuna salad (48°F - Cold Holding); sliced tomatoes (46°F - Cold Holding); chopped tomatoes (46°F - Cold Holding); fish dip (45°F - Cold Holding); cut romaine lettuce (48°F - Cold Holding); shredded Monterey cheese (48°F - Cold Holding) - operator states held over 4 hours - see Stop Sale, **Admin Complaint**
- 08A-03-5 - High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer and walk in freezer - not all products commercially packaged. Raw shrimp over onion rings - operator moved shrimp to lower shelf. Raw gayer meat over cooked pulled pork - operator moved gater meat to lower shelf. **Corrected On-Site** **Warning**
- 01B-02-4 - High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. flat top make table - sliced ham (47°F - Cold Holding); chopped cooked chicken (48°F - Cold Holding) - operator states held over 4 hours - see Stop Sale. salad station make table - tuna salad (48°F - Cold Holding); sliced tomatoes (46°F - Cold Holding); chopped tomatoes (46°F - Cold Holding); fish dip (45°F - Cold Holding); cut romaine lettuce (48°F - Cold Holding); shredded Monterey cheese (48°F - Cold Holding) - operator states held over 4 hours - see Stop Sale, **Admin Complaint**
- 02C-03-4 - 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. Cut deli meats , cooked pork belly - operator date marked. **Corrected On-Site** **Warning**
|
2020-04-01 | Complaint Full | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 14-67-4 - Basic - Reach-in cooler gasket torn/in disrepair. Observed at flip top refrigerator across from fryer.
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed at Ice bath ; pooled eggs (49°F - Cold Holding); sausage (49°F - Cold Holding); ham (49°F - Cold Holding) due to ice was melted. Operator place in cooler. **Corrective Action Taken**
|
2019-06-26 | Routine - Food | Met Inspection Standards During This Visit |
| No report available. | 2019-06-20 | Routine - Food | Met Inspection Standards During This Visit |
- 35B-01-4 - Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door in kitchen. **Warning**
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed at Low boy refrigerator under waffle maker ; sliced tomatoes (45°F - Cold Holding); Poultry (45°F - Cold Holding); Poultry (45°F - Cold Holding); (45°F - Cold Holding). Operator removed all TCS foods to walkin cooler. **Corrected On-Site** **Warning**
- 03D-05-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed clam chowder at 52°F cooling overnight. **Warning**
- 03F-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed eggs and butter in time as public health control without time marked. Operator lable time at 7:00-11:00. **Corrected On-Site** **Warning**
- 01B-02-4 - High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed clam chowder at 52°F cooling overnight. **Warning**
- 29-34-4 - High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink at hot water line. **Warning**
- 41-27-4 - High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary sanitizer at 400+ppm. Operator corrected to 200PPM. **Corrected On-Site** **Warning**
- 41-17-4 - Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with cloudily substance. Operator labeled bleach. **Corrected On-Site** **Warning**
|
2019-06-14 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
| No report available. | 2018-03-13 | Routine - Food | Met Inspection Standards During This Visit |
- 14-47-4 - Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf at prep table in prep area rusted. **Warning**
- 12B-13-4 - Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At back prep in reachin cooler open bottle of tea and seltzer. Operator removed. **Corrected On-Site** **Warning**
- 02D-01-5 - Basic - Working containers of food removed from original container not identified by common name. In dry storage bulk flour not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation** **Warning**
- 53A-03-5 - 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. **Warning**
|
2018-01-11 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 14-01-4 - Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in cheese at reachin cooler at cookline. Scoop removed. **Corrected On-Site**
- 23-06-4 - Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On walls at prep area and shelving in prep area.
- 08B-45-4 - Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of english muffins and chicken wings on floor in walkin freezer. **Repeat Violation**
- 24-06-4 - Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives in dirty rack at prep area. **Repeat Violation**
- 12B-12-4 - Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. At server station by bar. Operator removed. **Corrected On-Site**
- 14-70-4 - Basic - Ice buildup in walk-in freezer. **Repeat Violation**
- 02D-01-5 - Basic - Working containers of food removed from original container not identified by common name. Bulk bread crumbs in dry storage.
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 55°F and creamer 60°F cold holding at wait station in small containers of ice less than 4hrs. Food containers not submerged in ice. Discussed time as a public health control.**Repeat Violation** **Corrective Action Taken** **Repeat Violation**
- 08A-21-4 - High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shell eggs over raw fish in walkin cooler. Operator moved eggs to lower shelf. **Corrected On-Site**
|
2017-06-20 | Routine - Food | Met Inspection Standards During This Visit |
- 08B-45-4 - Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of sausage on floor in walkin freezer. **Repeat Violation**
- 24-06-4 - Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives stored in soiled holder at prep area.
- 14-70-4 - Basic - Ice buildup in walk-in freezer.
- 10-08-4 - Basic - Ice scoop handle in contact with ice. At inside bar. Handle removed from contact with ice. **Corrected On-Site**
- 12B-13-4 - Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of tea in cooler by prep area.
- 23-14-4 - Basic - Shelf under preparation table soiled with food debris. At prep area.
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 61°F cold holding next to toaster less than 2 hours. Discussed time as a public health control and provided paperwork to operator. **Corrective Action Taken** **Repeat Violation**
|
2017-02-21 | Routine - Food | Met Inspection Standards During This Visit |
- 14-01-4 - Basic - Bowl or other container with no handle used to dispense food. In spice at server area. Operator removed. **Corrected On-Site**
- 08B-45-4 - Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. English muffins on floor in walk in freezer. Operator moved to shelf. **Corrected On-Site**
- 12B-12-4 - Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. By back prep area. Operator removed. **Corrected On-Site**
- 14-11-4 - Basic - Equipment in poor repair. Reach in cooler at middle prep area. Water pooling in interior.
- 35B-01-4 - Basic - Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen.
- 14-13-4 - Basic - Food-contact surface not smooth and easily cleanable. Prep table shelf rusted and soiled.
- 14-69-4 - Basic - Ice buildup in reach-in freezer. At middle prep area. Ice build up on reach in freezer fans.
- 31B-04-4 - Basic - No handwashing sign provided at a hand sink used by food employees. At men's room. Provided operator with sign. **Corrected On-Site** **Repeat Violation**
- 06-05-4 - Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp at back prep area. Operator moved to walk in cooler. **Corrected On-Site**
- 14-67-4 - Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler next to cook line.
- 23-05-4 - Basic - Soil residue build-up on nonfood-contact surface. Exterior of bulk flour container. Operator cleaned. **Corrected On-Site**
- 02D-01-5 - Basic - Working containers of food removed from original container not identified by common name. Flour in dry storage. Operator labeled. **Corrected On-Site**
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Loose egg at cookline 47°F less than 2 hours. Operator moved to walk in cooler. **Corrected On-Site** **Repeat Violation**
|
2016-06-09 | Routine - Food | Met Inspection Standards During This Visit |
| No report available. | 2016-04-12 | Routine - Food | Met Inspection Standards During This Visit |
- 31B-04-4 - Basic - - From inspection on 2016-02-10: Basic - No handwashing sign provided at a hand sink used by food employees. At outside bar and inside men's room. **Repeat Violation** **Warning** - From follow-up inspection on 2016-02-11: No handwash sign **Time Extended**
- 29-42-4 - High Priority - - From inspection on 2016-02-10: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection on 2016-02-11: No Backflow device **Time Extended**
- 16-35-4 - Intermediate - - From inspection on 2016-02-10: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning** - From follow-up inspection on 2016-02-11: No chlorine test strips/on order **Time Extended**
- 31B-02-4 - Intermediate - - From inspection on 2016-02-10: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At outside bar. **Repeat Violation** **Warning** - From follow-up inspection on 2016-02-11: No paper towels **Time Extended**
- 16-34-4 - Intermediate - - From inspection on 2016-02-10: Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning** - From follow-up inspection on 2016-02-11: No quat test strip/on order **Time Extended**
- 53B-05-5 - Intermediate - - From inspection on 2016-02-10: Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection on 2016-02-11: Time extension **Time Extended**
|
2016-02-11 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 24-06-4 - Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives in dirty holder in prep area. **Warning**
- 12B-07-4 - Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Server station, cook line, prep area. Beverages removed. **Corrected On-Site** **Warning**
- 13-03-4 - Basic - Employee with no hair restraint while engaging in food preparation. Prep cook and line cook. **Warning**
- 10-07-4 - Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In prep area. Cook removed utensils from water. **Corrected On-Site** **Repeat Violation** **Warning**
- 31B-04-4 - Basic - No handwashing sign provided at a hand sink used by food employees. At outside bar and inside men's room. **Repeat Violation** **Warning**
- 08B-13-4 - Basic - Stored food not covered in walk-in cooler. Chili and cooked beet. **Corrected On-Site** **Warning**
- 21-12-4 - Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line and prep area **Warning**
- 03A-15-4 - High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Flip top cooler at the cookline between freezer and handsink, 45° egg wash,45° turkey, 45° tuna, moved to another unit. **Corrective Action Taken** **Repeat Violation** **Warning**
- 12A-07-4 - High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Line cook. **Warning**
- 09-01-4 - High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Servers bare hand contact with toast. Servers began using gloves. **Corrected On-Site** **Warning**
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At server prep area 54° waffle batter, 71°butter, explained time control procedure, batter moved inside a cooler, butter was time marked. **Corrective Action Taken** **Warning**
- 08A-02-5 - High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Fish over okra. Chicken over cooked pork. Operator moved okra and cooked pork. **Corrected On-Site** **Warning**
- 08A-09-4 - High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shelled eggs and unshelled eggs over carrots. Operator moved eggs to bottom shelf. **Corrected On-Site** **Repeat Violation** **Warning**
- 08A-18-5 - High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. **Warning**
- 35A-04-4 - High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 dry rodent droppings at outside bar behind coolers. Operator cleaned. **Corrected On-Site** **Warning**
- 03A-04-4 - High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 4 trays of eggs at the cookline, explained time control procedure. **Repeat Violation** **Warning**
- 12A-09-4 - High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook cracked shelled egg and touched clean plate with no glove change **Warning**
- 41-02-4 - High Priority - Toxic substance/chemical stored by or with food. Oven cleaner by ranch packets in dry storage. **Repeat Violation** **Warning**
- 29-42-4 - High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
- 22-20-4 - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 31A-13-4 - Intermediate - Employee used handwash sink as a dump sink. Multiple sinks. **Warning**
- 03D-15-4 - Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Corned beef cooling wrapped in plastic film, from 146°f to 100°f in 1.5 h. Operator uncovered it and moved to the walk in freezer. **Corrective Action Taken** **Warning**
- 16-35-4 - Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At outside bar. **Repeat Violation** **Warning**
- 16-34-4 - Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- 02B-02-4 - Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector provided sign. Operator posted. **Corrected On-Site** **Warning**
- 53B-05-5 - Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 41-17-4 - Intermediate - Spray bottle containing toxic substance not labeled. Squeeze bottles with dish detergent not labeled by three compartment sink. **Repeat Violation** **Warning**
|
2016-02-10 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 14-33-4 - Basic - Reach-in cooler shelves with rust that has pitted the surface. Single door Reach in cooler on cookline. **Warning** At time of inspection on 07-28-15, the shelves in the reach in cooler are pitted with rust.
|
2015-07-28 | Routine - Food | Met Inspection Standards During This Visit |
- 08B-45-4 - Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container of conch and French fries stored on walk in freezer floor. **Warning**
- 32-12-4 - Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
- 35B-01-4 - Basic - Exterior door has a gap at the threshold that opens to the outside. Door at rear of kitchen. **Warning**
- 10-17-4 - Basic - In-use knife/knives stored in cracks between pieces of equipment. Reach in cooler and steam table. **Corrected On-Site** **Warning**
- 10-07-4 - Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 75°. Water discarded. **Corrected On-Site** **Warning**
- 38-07-4 - Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At walk in cooler. **Warning**
- 31B-04-4 - Basic - No handwashing sign provided at a hand sink used by food employees. Handsink at outdoor bar. **Corrected On-Site** **Warning**
- 14-33-4 - Basic - Reach-in cooler shelves with rust that has pitted the surface. Single door Reach in cooler on cookline. **Warning**
- 02D-01-5 - Basic - Working containers of food removed from original container not identified by common name. Sugar, flour **Corrected On-Site** **Warning**
- 12A-04-4 - High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Educated employee on handwashing procedures. **Corrected On-Site** **Warning**
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Kitchen, butter 70°. Food items stored out for less than 4 hours. Corrective action taken, will discard at end of 4 hours and implemented Time as a Public Health Control. Reach in cooler on cookline, ham 46° cut tomatoes 47° conch batter 45°. Food items stored out for less than 4 hours. Corrective action taken, moved to working unit and iced down. **Warning**
- 08A-07-4 - High Priority - Raw animal food not properly separated from ready-to-eat food. Raw beef not properly separated from cheese in reach in cooler on cookline. **Corrected On-Site** **Warning**
- 03A-04-4 - High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action taken, placed in reach in cooler. **Warning**
- 22-20-4 - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 27-23-4 - Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 78° at outdoor bathroom handsink used by employees. **Warning**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cookline. **Corrected On-Site** **Warning**
- 14-77-4 - 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. Sandwich Fliptop cooler Ambient 48° **Warning**
- 41-17-4 - Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
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2015-05-20 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 32-12-4 - Basic - Covered waste receptacle not provided in women's bathroom.
- 12B-12-4 - Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. OPEN ENERGY DRINK IN THE PREP ROOM. drink was thrown out **Corrected On-Site**
- 08B-38-4 - Basic - Food stored on floor. 1/CASE OF RAW CHICKEN ON THE FLOOR IN THE WALKIN2/. SEVERAL ITEMS ON WALKIN FREEZER FLOOR
- 06-04-4 - Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. CREAMED CHIP BEEF IN THE CLEAN DISH RACKS
- 12A-06-4 - High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. LINE COOKS
- 09-01-4 - High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 1/ LINE COOK WITH BACON AND POTATOES. 2/. SERVERS WITH TOAST Corrective action All employees washed hands and put on gloves **Corrected On-Site**
- 03A-03-4 - High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Raw shelled eggs and egg whites on the line at 49°. Corrective action. Chef re iced the eggs. Temp at the end of inspection was 45° **Corrected On-Site**
- 29-34-4 - High Priority - Vacuum breaker missing at hose bibb. AT THE MOP SINK
- 22-28-4 - Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Nighttime reachin
- 53B-13-4 - 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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2014-11-20 | Routine - Food | Met Inspection Standards During This Visit |
- 23-06-4 - Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Microwave dial on line
- 08B-45-4 - Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes
- 24-10-4 - Basic - Clean knives/utensils stored in crevices between equipment. Cookline
- 23-05-4 - Basic - Soil residue build-up on nonfood-contact surface. Interior of Reachin cooler on cookline.
- 23-09-4 - Basic - Soiled reach-in cooler gaskets. Cookline Reachin cooler, waffle station Reachin cooler, and dessert station Reachin cooler. **Repeat Violation**
- 03A-13-4 - High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 63° at bread station
- 08A-01-4 - High Priority - Raw animal food stored over cooked food. Raw turkey burger on plate stored over cooked chili in Reachin cooler **Repeat Violation**
- 08A-05-4 - High Priority - Raw animal food stored over ready-to-eat food. Wahoo in metal pan over salad on sheet pan in standing Reachin cooler **Corrected On-Site**
- 22-20-4 - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 22-24-4 - Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Nozzle next to pos station.
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside bar **Repeat Violation**
- 31B-03-4 - Intermediate - No soap provided at handwash sink. South west side of bar. **Repeat Violation**
- 02C-02-4 - Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked onions on speed rack Walkin cooler, chili, soup, and pull chicken in Reachin cooler.
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2014-01-14 | Routine - Food | Met Inspection Standards During This Visit |
- 24-14-4 - Basic - Clean utensils stored between equipment and wall. Knife **Corrected On-Site**
- 32-12-4 - Basic - Covered waste receptacle not provided in women's bathroom. Bathroom used by employees and customers
- 08B-36-4 - Basic - Food stored in a location that is exposed to splash/dust. Bread on Hold station
- 31B-04-4 - Basic - No handwashing sign provided at a hand sink used by food employees. Outside bar **Repeat Violation**
- 23-09-4 - Basic - Soiled reach-in cooler gaskets. Reachin cooler in cookline next to hand wash sink
- 21-12-4 - Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep counter **Corrected On-Site**
- 12A-06-4 - High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Prep
- 09-01-4 - High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touching bread
- 03D-06-4 - High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pooled eggs check @ 9:15 61° recheck 10:10 58° Only dropped 2-3° in about 1 hour.
- 08A-16-4 - High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Turkey burger over ready to eat chicken nuggets
- 08A-05-4 - High Priority - Raw animal food stored over ready-to-eat food. Turkey burger over pull pork and soup
- 41-10-4 - High Priority - Toxic substance/chemical improperly stored. Bug spray stored next to cups in server station
- 11-07-4 - Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 02B-01-4 - Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside bar **Repeat Violation**
- 31B-03-4 - Intermediate - No soap provided at handwash sink. Outside bar **Repeat Violation**
- 02C-02-4 - Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken breast
- 41-17-4 - Intermediate - Spray bottle containing toxic substance not labeled.
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2013-07-02 | Routine - Food | Met Inspection Standards During This Visit |
- 14-67-4 - Basic - Reach-in cooler gasket torn/in disrepair. Sandwich unit
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2013-03-14 | Routine - Food | Met Inspection Standards During This Visit |
- 23-06-4 - Basic - Observed: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Counter top reachin
- 24-05-4 - Basic - Observed: Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ketchup bottles not inverted, stored next to hand wash sink under soap dispenser.
- 23-07-4 - Basic - Observed: Basic - Gaskets with slimy/mold-like build-up. Sandwich unit
- 31B-04-4 - Basic - Observed: Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand sinks
- 50-06-4 - High Priority - Observed: High Priority - License expired within 30 days after expiration date.
- 02C-03-4 - Intermediate - Observed: 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. Roast beef, turkey breast and ham in walkin cooler
- 31B-02-4 - Intermediate - Observed: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sinks
- 31B-03-4 - Intermediate - Observed: Intermediate - No soap provided at handwash sink. Bar hand sinks
- 02C-02-4 - Intermediate - Observed: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili
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2013-03-14 | Complaint Full | Met Inspection Standards During This Visit |
- 23-06-4 - Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Counter top reachin
- 24-05-4 - Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ketchup bottles not inverted, stored next to hand wash sink under soap dispenser.
- 23-07-4 - Basic - Gaskets with slimy/mold-like build-up. Sandwich unit
- 31B-04-4 - Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand sinks
- 14-67-4 - Basic - Reach-in cooler gasket torn/in disrepair. Sandwich unit
- 50-06-4 - High Priority - License expired within 30 days after expiration date.
- 02C-03-4 - 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. Roast beef, turkey breast and ham in walkin cooler
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sinks
- 31B-03-4 - Intermediate - No soap provided at handwash sink. Bar hand sinks
- 02C-02-4 - Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili
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2013-01-08 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 23-06-4 - Basic - Observed: Build-up of food debris, dust or dirt on nonfood-contact surface. Counter top reachin Priority: Basic
- 24-05-4 - Basic - Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ketchup bottles not inverted, stored next to hand wash sink under soap dispenser. Priority: Basic
- 02C-03-4 - Intermediate - Observed: 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. Roast beef, turkey breast and ham in walkin cooler Priority: Intermediate
- 23-07-4 - Basic - Observed: Gaskets with slimy/mold-like build-up. Sandwich unit Priority: Basic
- 50-06-4 - High Priority - Observed: License expired within 30 days after expiration date. Priority: High Priority
- 31B-04-4 - Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Bar hand sinks Priority: Basic
- 31B-02-4 - Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sinks Priority: Intermediate
- 31B-03-4 - Intermediate - Observed: No soap provided at handwash sink. Bar hand sinks Priority: Intermediate
- 14-67-4 - Basic - Observed: Reach-in cooler gasket torn/in disrepair. Sandwich unit Priority: Basic
- 02C-02-4 - Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili Priority: Intermediate
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2013-01-06 | Complaint Full | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
| No report available. | 2012-11-16 | Food-Licensing Inspection | Met Inspection Standards During This Visit |
- 17-07-1 - Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Chlorine Dishmachine and buckets
- 53B-08-1 - 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. Expired
- 22-20-1 - Critical - Observed buildup of slime in the interior of ice machine.
- 12B-02-1 - Critical - Observed employee eating in a food preparation or other restricted area. Prep area
- 13-03-1 - Observed employee with no hair restraint. cookline employee Corrected On Site.
- 08A-28-1 - Critical - Observed food stored on floor. Boxes Walkin freezer
- 02-08-1 - Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Food walkin cooler zip lock bags
- 41A-10-1 - Critical - Observed toxic item improperly stored. Rubbing alcohol, and insect repellent on counter next to soda station
- 03B-03-1 - Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chili in hot holding unit 96f, 105f, 130f all parts not held at 135f
- 02-22-1 - Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Standing ric in prep area next to cookline
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2012-08-28 | Food-Licensing Inspection | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
Restaurant representatives - add corrected or new information about Harry & The Natives, 11910 SE Federal Highway, Hobe Sound, FL »