- 16-55-4 - Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- 36-22-4 - Basic - Floor area(s) covered with standing water. -near back door
- 36-73-4 - Basic - Floor soiled/has accumulation of debris. -behind cookline
- 10-20-4 - Basic - In-use tongs stored on equipment door handle between uses.
- 25-06-4 - Basic - Single-service articles not stored inverted or protected from contamination.
- 02C-01-5 - High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked vegetables
- 01B-24-5 - High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked vegetables marked 7/27
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 44F, less than 1 hour from line check at 41F per manager. Added more ice. **Corrected On-Site**
- 31A-11-4 - Intermediate - Handwash sink used for purposes other than handwashing. -used to fill sanitizer bucket
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -server station
- 53B-14-5 - Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -brian
|
2024-08-06 | Routine - Food | Met Inspection Standards During This Visit |
- 36-03-4 - Basic - Cove molding at floor/wall juncture broken/missing.
- 40-06-5 - Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -over top of lowboy cooler **Corrected On-Site**
- 36-08-4 - Basic - Floor and wall junctures not coved in food preparation/storage/warewashing. -back storage area, warewashinf area
- 36-73-4 - Basic - Floor soiled/has accumulation of debris. -storage area
- 36-24-5 - Basic - Hole in or other damage to wall. -back storage area
- 10-06-5 - Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving in back storage area -hood filters -beer cooler door interior -beer cooler keg lines
- 33-16-4 - Basic - Open dumpster lid. **Corrected On-Site**
- 25-05-4 - Basic - Single-service articles improperly stored. -case of drink cups on floor near bar/office
- 29-49-6 - Basic - Standing water in bottom of reach-in-cooler.
- 14-17-4 - Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 29-03-4 - Basic - Water draining onto floor surface in bar
- 01B-02-5 - High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked shrimp
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp, resting above manufacturer recommended fill line at lowboy on cookline cooked shrimp (53F - Cold holding)
- 31A-11-4 - Intermediate - Handwash sink used for purposes other than handwashing. -bartender dumped beverage into hand sink
|
2024-01-23 | Routine - Food | Met Inspection Standards During This Visit |
- 35A-03-4 - Basic - Dead roaches on premises. -2 dead roaches behind ice machine -1 dead roach on floor in womens restroom -manager cleaned up on site
- 36-17-5 - Basic - Floor tiles missing and/or in disrepair.
- 10-01-5 - Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -bulk seasoning
- 16-46-4 - Basic - Old labels stuck to food containers after cleaning.
- 35B-13-4 - Basic - Screening is not adequately covering exposure at threshold at back door when opened for ventilation
- 08A-05-6 - High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above cooked crabmeat inside drawer above **Corrected On-Site**
- 03F-01-5 - High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -egg wash on batter station
- 41-27-4 - High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500+ ppm quat, manager corrected to 400ppm **Corrected On-Site**
- 02C-03-5 - Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -american cheese
- 53B-14-5 - Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
2023-07-06 | Complaint Full | Met Inspection Standards During This Visit |
- 14-01-5 - Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense seasonings on line - From follow-up inspection 2023-03-29: **Time Extended**
- 51-11-4 - Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -room adjacent to office - From follow-up inspection 2023-03-29: **Time Extended**
- 50-09-4 - Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-03-29: **Time Extended**
- 23-03-4 - Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -keg cooler lines - From follow-up inspection 2023-03-29: **Time Extended**
- 29-44-4 - High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. - From follow-up inspection 2023-03-29: **Time Extended**
- 11-26-1 - Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -provided form **Corrective Action Taken** - From follow-up inspection 2023-03-29: **Time Extended**
|
2023-03-29 | Routine - Food | Met Inspection Standards During This Visit |
- 16-21-4 - Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5 - Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense seasonings on line
- 51-11-4 - Basic - Carbon dioxide/helium tanks not adequately secured. -room adjacent to office
- 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. -tuna steaks, manager had employee cut open **Corrected On-Site**
- 50-09-4 - Basic - Current Hotel and Restaurant license not displayed.
- 35A-03-4 - Basic - Dead roaches on premises. -1 dead roach near wall by entrance to kitchen -2 dead roaches under hand sink next to ice machine in server station and behind ice machine right hand side near wall. **Warning**
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -keg cooler lines
- 29-44-4 - High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
- 41-05-4 - High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- 08A-17-6 - High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw shrimp stored above bags of frozen french fries/chips **Corrected On-Site**
- 35A-05-4 - High Priority - Roach activity present as evidenced by live roaches found. -1 live roach. Inside bus tub used to collect dripping water from pipe. Manager exterminated and removed. **Corrected On-Site** **Warning**
- 03B-01-6 - High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -butter on cook line 115F, less than 1 hour per employee. Reheated for hot holding to 165F **Corrected On-Site**
- 02C-03-5 - Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -American cheese
- 11-27-4 - Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**
- 31A-11-4 - Intermediate - Handwash sink used for purposes other than handwashing. -ice dumped inside hand sink in back warewashing area
- 11-26-1 - Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -provided form **Corrective Action Taken**
|
2023-03-28 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 36-17-5 - Basic - Floor tiles missing and/or in disrepair. -floor tiles in front if beer cooler out front -baseboards
- 08B-47-4 - Basic - Food not stored at least 6 inches off of the floor. -bottom rack of walk in cooler
- 14-69-4 - Basic - Ice buildup walk-in freezer.
- 10-20-4 - Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above fry station
- 29-44-4 - High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
- 01B-28-5 - High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -collards
- 08A-05-6 - High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored above cooked potatoes/corn inside cooler across from grill **Corrected On-Site**
- 02C-01-5 - High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -collars marked 12/1 inside walk in. Manager stated may have been misdated, discarded during inspection.
- 03B-01-6 - High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -butter hot held at edge of warmer lamp behind cook line 109-120F. Employee stated less than 2 hours, reheated to 165F **Corrected On-Site**
|
2022-12-15 | Routine - Food | Met Inspection Standards During This Visit |
- 36-17-5 - Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -inside boat bar next to hand sink - From follow-up inspection 2022-03-24: **Time Extended**
- 23-03-4 - Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters - From follow-up inspection 2022-03-24: **Time Extended**
- 22-02-4 - Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards, dark colored stain - From follow-up inspection 2022-03-24: **Time Extended**
|
2022-03-24 | Complaint Full | Met Inspection Standards During This Visit |
- 35A-03-4 - Basic - Dead roaches on premises. -3 deAd roaches behind ice machine 1 dead roach behind unused fountain machine 1 dead roach by exterior door in back of kitchen -2 dead roaches underneath 3 compartment sink in boat bar**Repeat Violation** **Repeat Violation** **Warning**
- 24-15-4 - Basic - Equipment located in an area not protected. -pans stored inside heavily soiled electrical box/utility closet **Corrected On-Site**
- 36-22-4 - Basic - Floor area(s) covered with standing water. -inside broken floor tiles at boat bar
- 36-73-4 - Basic - Floor soiled/has accumulation of debris. -under equipment
- 36-17-5 - Basic - Floor tiles missing and/or in disrepair. -inside boat bar next to hand sink
- 05-09-4 - Basic - No conspicuously located ambient air temperature thermometer in holding unit. -top end of makeliner cooler that is not covered by underneath ambient thermometer reading
- 33-38-4 - Basic - No waste receptacle installed at handwash sink provided with disposable towels.
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
- 35A-02-6 - High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -8 live flies inside storage area connected to warewashing room containing excess cooking equipment/pots **Warning**
- 14-86-1 - High Priority - Non-food grade metal rack used to store loosely wrapped meat. **Corrected On-Site**
- 08A-20-5 - High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw ground beef stored over raw fish inside the walk in cooler. **Corrected On-Site**
- 35A-23-4 - High Priority - Roach excrement and/or droppings present. -behind racks of maintenance/cleaning supplies in hallway near office. **Warning**
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 45-46F, less than 3 hours inside makeline cooler on cook line, manager added more ice -raw chicken 65F inside makeline cooler on cookline, manager stated 3 hours prior , discarded products -sliced cheese 50F **Warning**
- 22-02-4 - Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards, dark colored stain
|
2022-03-23 | Complaint Full | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 36-34-5 - Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 36-03-4 - Basic - Cove molding at floor/wall juncture broken/missing. -near back service entrance
- 35A-03-4 - Basic - Dead roaches on premises. 1 dead roach near back entrance on floor 1 dead roach underneath ice machine 1 dead roach behind black cabinet -manager cleaned up on site
- 36-73-4 - Basic - Floor soiled/has accumulation of debris. -under cook line
- 36-17-5 - Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -bar area, dish area
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surfaces of dry goods containers on cook line -surface of electrical outlets -fire extinguisher -racks
- 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. -manager called service technician- using 3 compartment sink until corrected
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk wash on batter station at cook line, 60F. Less than 2 hours stated manager. Advised to use time as public health control
- 03B-01-6 - High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken dip, chili, clam chowder 115-120F, manager reheated to 165 for holding **Corrected On-Site**
- 16-32-5 - Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -dish machine requires chlorine test strips
- 41-17-4 - Intermediate - Spray bottle containing toxic substance not labeled.
|
2022-01-25 | Routine - Food | Met Inspection Standards During This Visit |
- 36-17-5 - Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -warewashing area, cracked tile beneath table **Warning** - From follow-up inspection 2021-07-22: **Time Extended**
- 45-02-4 - - From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Unit on wall in south dock server station - From follow-up inspection 2021-07-22: Operator called service provider Complied** **Time Extended**
|
2021-07-22 | Routine - Food | Met Inspection Standards During This Visit |
- 50-09-4 - Basic - Current Hotel and Restaurant license not displayed. **Warning**
- 35A-03-4 - Basic - Dead roaches on premises. 1 dead roach behind soda bib storage area in server station 1 dead roach outside of office leading to bar area **Warning**
- 36-22-4 - Basic - Floor area(s) in back covered with standing water. **Warning**
- 36-73-4 - Basic - Floor soiled/has accumulation of debris. Heavy accumulation of grease on floor behind cook line, manager states it will be pressure washed **Warning**
- 36-17-5 - Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -warewashing area, cracked tile beneath table **Warning**
- 08B-38-4 - Basic - Food stored on floor. Olives on floor inside beer cooler **Warning**
- 33-17-4 - Basic - Garbage can soiled. **Warning**
- 36-68-5 - Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning**
- 10-12-5 - Basic - In-use ice scoop stored on soiled surface between uses. -stored on top of ice machine **Warning**
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf above cooler in back by rear door on cookline Slicer blade guard/exterior of slicer. Manager states barely uses slicer. **Warning**
- 29-20-5 - Basic - Standing water or very slow draining three-compartment sink. **Warning**
- 38-02-4 - Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. -small storage area with equipment/utensils stacked inside kitchen **Warning**
- 41-07-4 - High Priority - Container of medicine/toxic improperly stored. -hydrogen peroxide stored over hand sink on top of paper towel dispenser **Warning**
- 12A-07-5 - High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
- 08A-20-5 - High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted beef stored over raw bacon **Warning**
- 35A-05-4 - High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall in warewashing area **Warning**
- 03B-01-6 - High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clam chowder 98-118F , house made chili 110-125F, made 45 minutes prior stated manager. Reheated in steamer **Warning**
- 31A-09-4 - Intermediate - Handwash sink not accessible for employee use at all times. Fryer equipment blocking hand sink in server station **Corrected On-Site** **Warning**
- 31A-11-4 - Intermediate - Handwash sink used for purposes other than handwashing. Empty Bags of coffee beans inside hand sink in server station **Warning**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- 22-31-4 - Intermediate - Non-pitting surface rust on food-contact equipment. -ice machine **Warning**
- 02C-02-5 - Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lobster tails in cooler on cookline by rear door **Warning**
- 45-02-4 - Portable fire extinguisher gauge in red zone. For reporting purposes only. Unit on wall in south dock server station
- 48-04-4 - Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 propane tanks stored outside of office on bottom shelf. Manager had employee move tanks outside
|
2021-07-21 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 23-06-4 - Basic - - From initial inspection : Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. - Shelf above oven - cleaning cabinet on the cookline - walk in cooler fan covers - Broken glass in bar cooler - floor under soda boxes in the closet **Warning** - From follow-up inspection 2020-11-06: - Broken glass in bar cooler - floor under soda boxes in the closet **Time Extended**
- 51-11-4 - Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. East side bar **Warning** - From follow-up inspection 2020-11-06: **Time Extended**
- 45-02-4 - - From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to steamer - From follow-up inspection 2020-11-06: Called for service **Time Extended**
|
2020-11-06 | Complaint Full | Met Inspection Standards During This Visit |
- 23-06-4 - Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. - Shelf above oven - cleaning cabinet on the cookline - walk in cooler fan covers - Broken glass in bar cooler - floor under soda boxes in the closet **Warning**
- 51-11-4 - Basic - Carbon dioxide/helium tanks not adequately secured. East side bar **Warning**
- 35A-03-4 - Basic - Dead roaches on premises. 1 on the floor, cookline. 2 in the three compartment sink. **Corrected On-Site** **Warning**
- 40-06-5 - Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Face wipes in reach in freezer, bactine on a shelf with spices, end of cookline. **Corrected On-Site** **Warning**
- 31B-04-4 - Basic - No handwashing sign provided at a hand sink used by food employees. Server station on south side, women's restroom **Warning**
- 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. Piece of wood above ice bin/below bar top in the indoor bar soiled/ not sealed. **Warning**
- 12A-07-5 - High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Switching from raw fish to plating a sandwich. **Corrected On-Site** **Warning**
- 02C-01-5 - High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. TCS JBR sauce 10/24, chili 10/21. See stop sale **Warning**
- 01B-02-5 - High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk improperly iced, 65F. Operator iced more fully. **Corrective Action Taken** **Warning**
- 03D-05-5 - High Priority - 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. Dip 41F at the edge and 46F in the center in a large covered full pan overnight. See stop sale **Warning**
- 29-34-4 - High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to double freezer and ice machine **Corrected On-Site** **Warning**
- 22-24-5 - Intermediate - Accumulation of residue on tea dispensing nozzles, south wait station **Warning**
- 27-16-4 - Intermediate - Hot water not provided/shut off at employee handwash sink. Wait station south side **Corrected On-Site** **Warning**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Indoor bar. **Corrected On-Site** **Warning**
- 05-06-4 - Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 24F in ice water **Warning**
- 22-16-4 - Basic - Intermediate - Reach-in cooler shelves soiled. Center cooler on cookline, light debris and standing water **Warning**
- 45-02-4 - Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to steamer
|
2020-11-05 | Complaint Full | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 36-17-5 - Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Ware washing area **Warning** - From follow-up inspection 2020-10-20: **Time Extended**
- 14-70-4 - Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Ice on floor in walk in cooler **Warning** - From follow-up inspection 2020-10-20: Improved **Time Extended**
- 14-67-4 - Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Cookline **Warning** - From follow-up inspection 2020-10-20: Has called tech **Time Extended**
- 36-26-4 - Basic - - From initial inspection : Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning** - From follow-up inspection 2020-10-20: Improved **Time Extended**
|
2020-10-20 | Complaint Full | Met Inspection Standards During This Visit |
- 14-01-5 - Basic - Bowl or other container with no handle used to dispense food. Chili and Mac and cheese. **Warning**
- 23-03-4 - Basic - Build-up of grease on nonfood-contact surface. Hood filters of char grill **Warning**
- 36-17-5 - Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Ware washing area **Warning**
- 08B-38-4 - Basic - Food stored on floor. Box of bread on floor. Bags of ice on freezer floor. **Warning**
- 36-14-4 - Basic - Grease and debris accumulated on kitchen floor and/or under cooking equipment. Floor soiled with debris under soda box rack. Floor soiled at bar. Floor soiled keg walk in cooler. **Warning**
- 14-69-4 - Basic - Ice buildup in reach-in freezer. Cookiline **Warning**
- 14-70-4 - Basic - Ice buildup in walk-in freezer. Ice on floor in walk in cooler **Warning**
- 05-09-4 - Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline **Warning**
- 36-64-5 - Basic - Objectionable odors in kitchen and warewashing area **Warning**
- 14-67-4 - Basic - Reach-in cooler gasket torn/in disrepair. Cookline **Warning**
- 23-14-4 - Basic - Shelf under dishmachine area soiled. **Warning**
- 36-26-4 - Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- 42-01-4 - Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- 12A-25-4 - High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touch hair then returned to prepping food. **Warning**
- 03B-01-6 - High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above.chili 106f, Dirty rice 109f,clam chowder 114f,chicken buffalo 122f employee reheating **Corrective Action Taken** **Warning**
- 22-20-5 - Basic - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Small amount **Warning**
- 31A-03-4 - Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bar **Corrected On-Site** **Warning**
- 16-35-4 - Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
|
2020-10-19 | Complaint Full | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 23-25-4 - Basic - Build-up of grease/dust/debris on hood filters.
- 12B-07-4 - Basic - Employee beverage container on a food preparation table.
- 36-11-4 - Basic - Floors not maintained smooth and durable. Area at cook line.
- 14-69-4 - Basic - Ice buildup in reach-in freezer.
- 22-04-4 - Basic - Lime scale build-up inside ice machine.
- 21-10-4 - Basic - Soiled dry wiping cloth in use.
- 41-08-4 - High Priority - Chemical bottle stored by or with clean or in-use utensils. **Corrected On-Site**
- 08A-02-6 - High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
- 16-35-4 - Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
2020-07-14 | Complaint Full | Met Inspection Standards During This Visit |
- 36-41-4 - Basic - Fan cover in walk-in cooler has accumulation of dust or debris.
- 36-11-4 - Basic - Floors not maintained smooth and durable. Area at cook line.
- 08B-12-4 - Basic - Food stored in holding unit not covered. Chest freezer.
- 14-69-4 - Basic - Ice buildup in chest freezer.
- 41-10-4 - High Priority - Chemical bottle improperly stored behind bar. **Corrected On-Site**
|
2020-01-24 | Routine - Food | Met Inspection Standards During This Visit |
- 16-23-4 - Basic - Accumulation of lime scale on the inside of the dishmachine.
- 23-25-4 - Basic - Build-up of grease/dust/debris on hood filters.
- 36-11-4 - Basic - Floors not maintained smooth and durable. Area at cook line.
- 12A-07-4 - High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
- 08A-20-4 - High Priority - Raw animal foods not properly separated from each other in holding unit. Front line. **Corrected On-Site**
- 22-05-4 - Intermediate - Cutting board(s) stained/soiled. Cook line.
- 53A-05-6 - Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site**
|
2019-10-23 | Routine - Food | Met Inspection Standards During This Visit |
- 23-06-4 - Basic - - From initial inspection : Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler back wall shelving, speedrack ledges, exterior of spice container on cookline, bar walk in cooler wire shelving. **Warning** - From follow-up inspection 2019-03-29: **Time Extended** - From follow-up inspection 2019-04-01: **Time Extended**
- 36-22-4 - Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In the main bar, where tiles are missing **Warning** - From follow-up inspection 2019-03-29: Floor dry, tiles missing **Time Extended** - From follow-up inspection 2019-04-01: **Time Extended**
- 36-73-4 - Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - Grease, cookline. - loose debris, soda closet and under can storage. - main bar, south end **Warning** - From follow-up inspection 2019-03-29: Grease, cookline. Black residue under can storage. **Time Extended** - From follow-up inspection 2019-04-01: **Time Extended**
- 52-11-4 - Basic - - From initial inspection : Basic - Food advertised in a way that misleads/misinforms the consumer. Wild caught alligator advertised on menu - nothing to verify claim on invoice or box. **Warning** - From follow-up inspection 2019-03-29: **Time Extended** - From follow-up inspection 2019-04-01: menu will be changed to reflect time raised, **Time Extended**
- 29-34-4 - High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dumpster area and ice machine area **Repeat Violation** **Warning** - From follow-up inspection 2019-03-29: Dumpster hose has backflow preventer. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2019-04-01: **Time Extended**
- 31B-03-4 - Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Cookline **Warning** - From follow-up inspection 2019-03-29: Soap present, batteries not functioning. **Time Extended** - From follow-up inspection 2019-04-01: **Time Extended**
|
2019-04-01 | Routine - Food | Met Inspection Standards During This Visit |
- 23-06-4 - Basic - - From initial inspection : Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler back wall shelving, speedrack ledges, exterior of spice container on cookline, bar walk in cooler wire shelving. **Warning** - From follow-up inspection 2019-03-29: **Time Extended**
- 36-22-4 - Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In the main bar, where tiles are missing **Warning** - From follow-up inspection 2019-03-29: Floor dry, tiles missing **Time Extended**
- 36-73-4 - Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - Grease, cookline. - loose debris, soda closet and under can storage. - main bar, south end **Warning** - From follow-up inspection 2019-03-29: Grease, cookline. Black residue under can storage. **Time Extended**
- 52-11-4 - Basic - - From initial inspection : Basic - Food advertised in a way that misleads/misinforms the consumer. Wild caught alligator advertised on menu - nothing to verify claim on invoice or box. **Warning** - From follow-up inspection 2019-03-29: **Time Extended**
- 35A-07-4 - High Priority - - From initial inspection : High Priority - Small flying insects in bar area. 2 in outdoor bar on west side, 1 in indoor bar. **Warning** - From follow-up inspection 2019-03-29: 4 live flies in the main bar. **Time Extended**
- 29-34-4 - High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dumpster area and ice machine area **Repeat Violation** **Warning** - From follow-up inspection 2019-03-29: Dumpster hose has backflow preventer. **Time Extended** **Corrective Action Taken**
- 31B-03-4 - Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Cookline **Warning** - From follow-up inspection 2019-03-29: Soap present, batteries not functioning. **Time Extended**
|
2019-03-29 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 23-06-4 - Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler back wall shelving, speedrack ledges, exterior of spice container on cookline, bar walk in cooler wire shelving. **Warning**
- 36-22-4 - Basic - Floor area(s) covered with standing water. In the main bar, where tiles are missing **Warning**
- 36-73-4 - Basic - Floor soiled/has accumulation of debris. - Grease, cookline. - loose debris, soda closet and under can storage. - main bar, south end **Warning**
- 52-11-4 - Basic - Food advertised in a way that misleads/misinforms the consumer. Wild caught alligator advertised on menu - nothing to verify claim on invoice or box. **Warning**
- 23-07-4 - Basic - Gaskets with slimy/mold-like build-up. Cookline m3 **Warning**
- 51-18-6 - Basic - No copy of latest inspection report available. **Warning**
- 35A-04-4 - High Priority - Rodent activity present as evidenced by rodent droppings found. 2 on can storage rack in dry storage rack. **Corrective Action Taken** **Repeat Violation** **Warning**
- 35A-07-4 - High Priority - Small flying insects in bar area. 2 in outdoor bar on west side, 1 in indoor bar. **Warning**
- 29-34-4 - High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dumpster area and ice machine area **Repeat Violation** **Warning**
- 27-16-4 - Intermediate - Hot water not provided/shut off at employee handwash sink. Turned off at cookline handsink and three compartment sink while three compartment sink is being replaced. **Warning**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main bar **Corrected On-Site** **Warning**
- 31B-03-4 - Intermediate - No soap provided at handwash sink. Cookline **Warning**
|
2019-03-28 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 53B-14-5 - Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 current employee **Repeat Violation** **Warning** - From follow-up inspection 2018-10-15: **Time Extended**
|
2018-10-15 | Routine - Food | Met Inspection Standards During This Visit |
- 40-06-4 - Basic - Employee personal items stored in or above a food preparation area. Cigarette butts on stainless steel shelving, cookline **Corrected On-Site** **Warning**
- 08B-12-4 - Basic - Food stored in holding unit not covered. Tray of veggie burgers in walk in freezer **Warning**
- 14-42-4 - Basic - Hood filter missing from automatic fire suppression/exhaust system. One fell out/Leaning on salamander **Warning**
- 31B-04-4 - Basic - No handwashing sign provided at a hand sink used by food employees. Server area on dock **Warning**
- 29-03-4 - Basic - Water draining onto floor surface. Mop sink when hot water turned on, hose running **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. Plating celery. Discussed with owner. **Corrective Action Taken** **Warning**
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline triple Sliced cheese, cut tomatoes, shredded cheese, cut lettuce 60F in reach in cooler 45 minutes. Advised to discard after 4 hours and service cooler. Operator moved to freezer Cookline Top right - crab cakes 46F top left raw fish 44F . Operator put ice bags on top. Cream sitting out 55F. Returned to cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
- 35A-04-4 - High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on can of cheese sauce **Corrected On-Site** **Repeat Violation** **Warning**
- 29-34-4 - High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside dumpster area **Warning**
- 22-20-4 - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup, baffle **Warning**
- 01C-10-4 - Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters, discarded by operator **Warning**
- 22-05-4 - Intermediate - Cutting board(s) stained/soiled. Small yellow **Warning**
- 02C-04-4 - Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chili cooked and frozen. 10/5 **Warning**
- 53B-14-5 - Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 current employee **Repeat Violation** **Warning**
|
2018-10-12 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 36-18-4 - Basic - - From initial inspection : Basic - Floor tiles cracked, broken or in disrepair. Main bar. Baseboards, kitchen **Warning** - From follow-up inspection 2018-03-07: **Time Extended** - From follow-up inspection 2018-05-07: **Time Extended**
- 38-07-4 - Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Bulb on Cookline **Warning** - From follow-up inspection 2018-03-07: **Time Extended** - From follow-up inspection 2018-05-07: **Time Extended**
|
2018-05-07 | Routine - Food | Met Inspection Standards During This Visit |
- 36-18-4 - Basic - - From initial inspection : Basic - Floor tiles cracked, broken or in disrepair. Main bar. Baseboards, kitchen **Warning** - From follow-up inspection 2018-03-07: **Time Extended**
- 38-07-4 - Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Bulb on Cookline **Warning** - From follow-up inspection 2018-03-07: **Time Extended**
- 01C-02-4 - Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning** - From follow-up inspection 2018-03-07: **Time Extended**
- 27-16-4 - Intermediate - - From initial inspection : Intermediate - Hot water not provided/shut off at employee handwash sink. Server station on dock **Warning** - From follow-up inspection 2018-03-07: **Time Extended**
|
2018-03-07 | 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. In dry spices **Warning**
- 24-08-4 - Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups **Warning**
- 36-18-4 - Basic - Floor tiles cracked, broken or in disrepair. Main bar. Baseboards, kitchen **Warning**
- 36-14-4 - Basic - Grease/debris accumulated on kitchen floor and/or under cooking equipment **Warning**
- 38-07-4 - Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Bulb on Cookline **Warning**
- 23-05-4 - Basic - Soil residue build-up on nonfood-contact surface. Interior gasket bottom right of left Cookline cooler **Warning**
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 44F in cooler bottom right **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. Gumbo 49-56F in large covered pot **Repeat Violation** **Warning**
- 02C-01-4 - High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. TCS creole sauce dated 2/27 - 8th day **Warning**
- 35A-04-4 - High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on top of can in storage area. **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. **Repeat Violation** **Warning**
- 01C-02-4 - Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- 27-16-4 - Intermediate - Hot water not provided/shut off at employee handwash sink. Server station on dock **Warning**
- 53B-14-5 - Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 current employee. **Warning**
|
2018-03-06 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 36-03-4 - Basic - - From inspection on 2017-10-23: Basic - Cove molding at floor/wall juncture broken/missing. Between Cookline and dish area **Warning** - From follow-up inspection on 2017-10-31: **Time Extended**
- 36-22-4 - Basic - - From inspection on 2017-10-23: Basic - Floor area(s) covered with standing water. Bar under ice bin. Behind walk in cooler on patio. **Warning** - From follow-up inspection on 2017-10-31: **Time Extended**
- 03D-05-4 - High Priority - - From inspection on 2017-10-23: 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. Chowder 52F, soup of the day 46F, mac and cheese 53F. Removed from steam table previous evening and stored tightly wrapped in plastic, mostly full third pans **Warning** - From follow-up inspection on 2017-10-31: Cooling from previous day Gumbo 43-45F. **Time Extended**
- 01B-02-4 - High Priority - - From inspection on 2017-10-23: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning** - From follow-up inspection on 2017-10-31: **Time Extended**
- 29-34-4 - High Priority - - From inspection on 2017-10-23: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dumpster area **Repeat Violation** **Warning** - From follow-up inspection on 2017-10-31: **Time Extended**
- 01C-03-4 - Intermediate - - From inspection on 2017-10-23: Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection on 2017-10-31: **Time Extended**
- 22-05-4 - Intermediate - - From inspection on 2017-10-23: Intermediate - Cutting board(s) stained/soiled. Cookline **Warning** - From follow-up inspection on 2017-10-31: **Time Extended**
|
2017-10-31 | Routine - Food | Met Inspection Standards During This Visit |
- 36-03-4 - Basic - Cove molding at floor/wall juncture broken/missing. Between Cookline and dish area **Warning**
- 12B-07-4 - Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline **Corrected On-Site** **Warning**
- 14-11-4 - Basic - Equipment in poor repair. Strainer/colander, ragged hole in metal mesh. Discarded by operator, **Corrected On-Site** **Warning**
- 36-22-4 - Basic - Floor area(s) covered with standing water. Bar under ice bin. Behind walk in cooler on patio. **Warning**
- 08B-38-4 - Basic - Food stored on floor. Bag in the box soda **Corrected On-Site** **Warning**
- 29-49-5 - Basic - Observed standing water in bottom of reach-in cooler. Center Cookline cooler **Warning**
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 48F overnight in center reach in cooler on Cookline Left cooler 48F raw fish 47F raw steak See stop sale. Items in cooler overnight. **Repeat Violation** **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. Chowder 52F, soup of the day 46F, mac and cheese 53F. Removed from steam table previous evening and stored tightly wrapped in plastic, mostly full third pans **Warning**
- 01B-02-4 - High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- 29-34-4 - High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dumpster area **Repeat Violation** **Warning**
- 01C-03-4 - Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- 22-05-4 - Intermediate - Cutting board(s) stained/soiled. Cookline **Warning**
- 27-16-4 - Intermediate - Hot water not provided/shut off at employee handwash sink. Main bar. Operator adjusted hot water heater. **Corrected On-Site** **Warning**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server area and dish area. **Corrected On-Site** **Warning**
- 53B-02-5 - Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee on duty **Warning**
- 31B-03-4 - Intermediate - No soap provided at handwash sink. Cookline **Corrected On-Site** **Warning**
|
2017-10-23 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 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. Cookline. **Corrected On-Site**
- 36-17-4 - Basic - Floor tiles missing. Main bar
- 14-42-4 - Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**
- 14-70-4 - Basic - Ice buildup in walk-in freezer.
- 28-24-4 - Basic - Small amount of grease/black substance on the ground around recycle container.
- 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. Plating onion rings **Corrected On-Site**
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. - Overfilled shrimp - 38F-52F , cookline - Cole slaw 39-48F, freezer. Advised to store in deeper container. - sliced cheese 62F on cookline above fill line **Repeat Violation**
- 08A-05-4 - High Priority - Raw animal food stored over ready-to-eat food. In walk in freezer. Fish over bread **Repeat Violation**
- 29-34-4 - High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dumpster area
- 01C-03-4 - Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 01C-10-4 - Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters
- 31A-11-4 - Intermediate - Handwash sink used for purposes other than handwashing. -Used to hold ice scoop, server area - west bar used as dump sink . **Corrected On-Site**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. west bar, main bar **Corrective Action Taken** **Repeat Violation**
|
2017-03-22 | Routine - Food | Met Inspection Standards During This Visit |
- 14-42-4 - Basic - - From inspection on 2016-10-04: Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning** - From follow-up inspection on 2016-10-05: **Time Extended**
- 14-70-4 - Basic - - From inspection on 2016-10-04: Basic - Ice buildup in walk-in freezer. Floor **Warning** - From follow-up inspection on 2016-10-05: **Time Extended**
|
2016-10-05 | Routine - Food | Met Inspection Standards During This Visit |
- 14-42-4 - Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- 14-70-4 - Basic - Ice buildup in walk-in freezer. Floor **Warning**
- 14-31-4 - Basic - Nonfood-grade bags used in direct contact with food. Black bag for chips **Warning**
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk bath 44-50F, egg wash 61F, out and returned to cooler **Warning**
- 08A-07-4 - High Priority - Raw animal food not properly separated from ready-to-eat food. Fish next to/over pineapple, cookline. **Corrected On-Site** **Warning**
- 08A-05-4 - High Priority - Raw animal food stored over ready-to-eat food. Rig eye over mashed potatoes, walk in cooler. Raw tuna over sauces, reach in cooler, corrected on site, **Corrective Action Taken** **Warning**
- 35A-04-4 - High Priority - Rodent activity present as evidenced by rodent droppings found. 2 in soda closet. Inaccessible. 1 in outdoor server area, corrected on site. **Corrective Action Taken** **Warning**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. West bar. **Warning**
- 02A-01-4 - Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
- 53B-14-5 - Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person on duty **Warning**
- 22-01-4 - Intermediate - Soda gun soiled. - Light buildup, main bar. - West bar. **Warning**
- 41-17-4 - Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
|
2016-10-04 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
| No report available. | 2016-03-04 | Routine - Food | Met Inspection Standards During This Visit |
- 14-11-4 - Basic - Equipment in poor repair, main bar, soda line leaking onto floor. Operator called for maintenance **Corrective Action Taken** **Warning**
- 31B-04-4 - Basic - No handwashing sign provided at a hand sink used by food employees. Men's room. **Warning**
- 21-08-4 - Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Premix quat not mixing properly at dispensing unit. Wiping cloth sanitizer 10pm **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. Server making salad with no gloves. **Warning**
- 28-14-4 - High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Next to the grease bin outside. Operator stated employee just emptied the bucket **Warning**
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47f- voluntarily discarded Raw fish 46f - voluntarily discarded. Per operator both items above were in the reach-in cooler overnight. **Repeat Violation** **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. Pork butts held in walk-in cooler, cooked previous day since 9pm, cooling process 13 hours. Temp 48f-60f Pork was in a large deep covered pan, **Warning**
- 08A-05-4 - High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger over fish dip in walk-in cooler **Corrected On-Site** **Repeat Violation** **Warning**
- 08A-21-4 - High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef stored over bacon **Corrected On-Site** **Warning**
- 01B-24-4 - High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili in the walk-in cooler dated 2/25/16. Held at refrigeration for 8 days **Warning**
- 35A-04-4 - High Priority - Rodent activity present as evidenced by rodent droppings One black hard dropping on table next on cooks line - corrected on site. Three hard black droppings on floor by hand sink next to cooks line, corrected on site. Approximately ten black hard droppings in space between top of reach-in cooler and bottom of shelving on cooks line, corrected on site One black dropping on rack where canned goods are stored. Corrected on site One black dropping on floor on service side of cook line. Corrected on site **Corrected On-Site** **Repeat Violation** **Warning**
- 01B-02-4 - High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse Pork cooling for more than 12 hours temp 48f-60f **Warning**
- 01C-03-4 - Intermediate - Clam/mussel/oyster tags not marked with last date served. Most tags marked, several not marked with date **Repeat Violation** **Warning**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- 05-03-4 - Intermediate - Probe thermometer not within the intended measuring range of use. Candy thermometer does not take cold temperatures Operator found correct probe thermometer **Corrected On-Site** **Warning**
|
2016-03-03 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
| No report available. | 2015-11-12 | Routine - Food | Met Inspection Standards During This Visit |
- 36-22-4 - Basic - Floor area(s) covered with standing water. In main bar, under soda machine and other areas. **Warning**
- 35B-04-4 - Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Warning**
- 29-11-4 - Basic - Water leaking from pipe and/or faucet/handle. Under handsink in south dock. Under three compartment sink in kitchen area, third basin, **Warning**
- 28-27-4 - High Priority - Evidence of grease on the ground, outside behind grease recycle container. **Warning**
- 35A-04-4 - High Priority - Rodent activity present as evidenced by rodent droppings found. 4 on top of steamer. 1 on electric box. 4 on top of dish machine. In dry storage area: 4 on top of cans, 1 on top of deli paper, approximately 10-20 on the floor under shelving. In storage closet next to back door holding plastic containers, 5-10. Three under flattop on bottom shelf. One on bottom shelf next to a reach in cooler on the cookline. 4 inside of a cast iron frying pan on this shelf. 3 on one side of three compartment sink used for holding clean pans. All droppings pressed with a paper towel were hard and black. Corrective action taken by operator - cleaning and sanitizing all areas where droppings were observed. **Corrective Action Taken** **Repeat Violation** **Warning** On 11/10/15: one dropping on box of oatmeal in dry storage area. Operator discarded. One dropping on ledge in bar behind soda gun, corrected on site.
- 01C-03-4 - Intermediate - Clam/mussel/oyster tags not marked with last date served. Some marked and others not marked. **Warning**
|
2015-11-10 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 24-07-4 - Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice buckets on the floor, **Corrected On-Site** **Warning**
- 36-22-4 - Basic - Floor area(s) covered with standing water. In main bar, under soda machine and other areas. **Warning**
- 38-01-4 - Basic - Light shield damaged/in disrepair. Hanging, cookline. **Corrected On-Site** **Warning**
- 35B-04-4 - Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Warning**
- 29-11-4 - Basic - Water leaking from pipe and/or faucet/handle. Under handsink in south dock. Under three compartment sink in kitchen area, third basin, **Warning**
- 28-27-4 - High Priority - Evidence of grease on the ground, outside behind grease recycle container. **Warning**
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw 54F, nested, top of cookline cooler. Operator moved underneath. Improperly iced milk bath and batter 71-74F. Operator reiced. In chest freezer, coleslaw 54F. **Warning**
- 03B-01-4 - High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Marinara 94F in steam table turned off. **Warning**
- 08A-05-4 - High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler, raw beef over cooked chicken. **Corrected On-Site** **Repeat Violation** **Warning**
- 01B-24-4 - High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Black beans dated 10/25. Operator discarded. **Warning**
- 35A-04-4 - High Priority - Rodent activity present as evidenced by rodent droppings found. 4 on top of steamer. 1 on electric box. 4 on top of dish machine. In dry storage area: 4 on top of cans, 1 on top of deli paper, approximately 10-20 on the floor under shelving. In storage closet next to back door holding plastic containers, 5-10. Three under flattop on bottom shelf. One on bottom shelf next to a reach in cooler on the cookline. 4 inside of a cast iron frying pan on this shelf. 3 on one side of three compartment sink used for holding clean pans. All droppings pressed with a paper towel were hard and black. Corrective action taken by operator - cleaning and sanitizing all areas where droppings were observed. **Corrective Action Taken** **Repeat Violation** **Warning**
- 01C-03-4 - Intermediate - Clam/mussel/oyster tags not marked with last date served. Some marked and others not marked. **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. Breakfast menu. Emailed to operator.
- 22-01-4 - Intermediate - Soda guns soiled. Bars. **Corrected On-Site** **Warning**
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2015-11-09 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
| No report available. | 2015-08-25 | Routine - Food | Met Inspection Standards During This Visit |
- 23-25-4 - Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- 08B-52-4 - Basic - Food stored under dripping water line. Case of soda under soda gun nozzle with no drain line, top of box pooling water **Warning**
- 38-01-4 - Basic - Light shield damaged/in disrepair.server area **Warning**
- 28-27-4 - High Priority - Grease interceptor/trap in disrepair. Under three compartment sink, water flows out of grease trap along floor when handsink or three compartment sink is used. **Warning**
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bottom left cookline cooler: fish 51F, 49F, 47F overnight. Bottom right raw chicken 45F. See stop sale left cookline cooler overnight: raw chicken 54F, cooked beef 55F, prime rib 51-53F, all on bottom shelf. Shelf above holding shrimp at 44F, beef at 44F Salad cooler: coleslaw 46-47F **Repeat Violation** **Warning**
- 01C-03-4 - Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- 14-74-4 - 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. Right cookline bottom shelf **Warning**
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2015-04-27 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 23-25-4 - Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- 08B-52-4 - Basic - Food stored under dripping water line. Case of soda under soda gun nozzle with no drain line, top of box pooling water **Warning**
- 38-01-4 - Basic - Light shield damaged/in disrepair.server area **Warning**
- 28-27-4 - High Priority - Grease interceptor/trap in disrepair. Under three compartment sink, water flows out of grease trap along floor when handsink or three compartment sink is used. **Warning**
- 35A-02-5 - High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Dish area/salad area **Warning**
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bottom left cookline cooler: fish 51F, 49F, 47F overnight. Bottom right raw chicken 45F. See stop sale left cookline cooler overnight: raw chicken 54F, cooked beef 55F, prime rib 51-53F, all on bottom shelf. Shelf above holding shrimp at 44F, beef at 44F Salad cooler: coleslaw 46-47F **Repeat Violation** **Warning**
- 01C-03-4 - Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- 14-74-4 - 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. Left cookline bottom shelf **Warning**
- 31A-04-4 - Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Indoor bar **Warning**
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2015-04-22 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 23-25-4 - Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- 08B-52-4 - Basic - Food stored under dripping water line. Case of soda under soda gun nozzle with no drain line, top of box pooling water **Warning**
- 38-01-4 - Basic - Light shield damaged/in disrepair.server area **Warning**
- 28-27-4 - High Priority - Grease interceptor/trap in disrepair. Under three compartment sink, water flows out of grease trap along floor when handsink or three compartment sink is used. **Warning**
- 35A-02-5 - High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Dish area/salad area **Warning**
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bottom left cookline cooler: fish 51F, 49F, 47F overnight. Bottom right raw chicken 45F. See stop sale left cookline cooler overnight: raw chicken 54F, cooked beef 55F, prime rib 51-53F, all on bottom shelf. Shelf above holding shrimp at 44F, beef at 44F Salad cooler: coleslaw 46-47F **Repeat Violation** **Warning**
- 35A-04-4 - High Priority - Rodent activity present as evidenced by rodent droppings found. 1 hard to reach dropping on cookline flow. 2 on black greasy shelf above burners on stove. 3 small hard rodent/roach droppings on shelf in salad area. 1 hard dropping on the floor, exterior of panko container, one on the floor near the cans, screened in storage area . **Corrected On-Site** **Repeat Violation** **Warning**
- 22-20-4 - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup along front **Warning**
- 01C-03-4 - Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- 14-74-4 - 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. Right cookline bottom shelf **Warning**
- 31A-04-4 - Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Indoor bar **Warning**
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2015-04-21 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 23-25-4 - Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- 08B-52-4 - Basic - Food stored under dripping water line. Case of soda under soda gun nozzle with no drain line, top of box pooling water **Warning**
- 36-22-4 - Basic - Leak through patio ceiling outside of walk in cooler through ceiling, dripping due to condensation from upstairs AC. **Warning**
- 38-01-4 - Basic - Light shield damaged/in disrepair.server area **Warning**
- 33-16-4 - Basic - Open dumpster lid. **Corrected On-Site** **Warning**
- 29-08-4 - Basic - Plumbing system in disrepair. In west bar, three compartment sink/handsink area. **Warning**
- 28-27-4 - High Priority - Grease interceptor/trap in disrepair. Under three compartment sink, water flows out of grease trap along floor when handsink or three compartment sink is used. **Warning**
- 35A-02-5 - High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Dish area/salad area **Warning**
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bottom left cookline cooler: fish 51F, 49F, 47F overnight. Bottom right raw chicken 45F. See stop sale left cookline cooler overnight: raw chicken 54F, cooked beef 55F, prime rib 51-53F, all on bottom shelf. Shelf above holding shrimp at 44F, beef at 44F Salad cooler: coleslaw 46-47F **Repeat Violation** **Warning**
- 08A-05-4 - High Priority - Raw animal food stored over ready-to-eat food. Raw seafood over seaweed, walk in cooler. **Corrected On-Site** **Warning**
- 35A-04-4 - High Priority - Rodent activity present as evidenced by rodent droppings found. 1 hard to reach dropping on cookline flow. 2 on black greasy shelf above burners on stove. 3 small hard rodent/roach droppings on shelf in salad area. 1 hard dropping on the floor, exterior of panko container, one on the floor near the cans, screened in storage area . **Corrected On-Site** **Repeat Violation** **Warning**
- 01B-02-4 - High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- 22-20-4 - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup along front **Warning**
- 01C-03-4 - Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- 14-74-4 - 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. Right cookline bottom shelf **Warning**
- 31A-04-4 - Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Indoor bar **Warning**
- 27-16-4 - Intermediate - Hot water not provided/shut off at employee handwash sink. Server area outside **Warning**
- 16-35-4 - Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. Prime rib from previous thursday **Warning**
- 22-01-4 - Intermediate - Soda gun soiled. Heavy buildup, bar on west side **Corrected On-Site** **Warning**
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2015-04-20 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 29-03-4 - Basic - Cookline handsink removed. Handsink must be installed in same location with hot and cold running water, soap, paper towels and a handwash sign and must remain easily accessible for use. **Warning**
- 14-80-4 - Intermediate - Refrigerator 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. Left and right cookline cooler, on bottom shelf. **Warning**
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2014-10-22 | Routine - Food | Met Inspection Standards During This Visit |
- 29-27-4 - Basic - No mop sink or curbed cleaning facility provided. **Warning**
- 14-67-4 - Basic - Reach-in cooler gasket torn/in disrepair. Right cookline cooler. **Warning**
- 29-03-4 - Basic - Water draining onto floor surface.cookline handsink **Warning**
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Right cookline cooler overnight per operator: fish, 52F. Chicken 40F. Oysters 45F. Fish 39F. Left cookline cooler overnight per operator: roast, 51-52F. raw beef 40F, fish 40F, cream 40F, shrimp 43F. See stop sale. **Warning**
- 14-80-4 - Intermediate - Refrigerator 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. Left and right cookline cooler, on bottom shelf. **Warning**
- 53B-09-4 - Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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2014-08-25 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 51-11-4 - Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- 05-09-4 - Basic - No conspicuously located ambient air temperature thermometer in holding unit. One cookline cooler. **Corrected On-Site** **Warning**
- 31B-04-4 - Basic - No handwashing sign provided at a hand sink used by food employees. West bar. Woman's restroom **Warning**
- 29-27-4 - Basic - No mop sink or curbed cleaning facility provided. **Warning**
- 14-67-4 - Basic - Reach-in cooler gasket torn/in disrepair. Right cookline cooler. **Warning**
- 29-03-4 - Basic - Water draining onto floor surface.cookline handsink **Warning**
- 02D-01-4 - Basic - Working containers of food removed from original container not identified by common name. Salt, bar. Flour in kitchen. **Warning**
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Right cookline cooler overnight per operator: fish, 52F. Chicken 40F. Oysters 45F. Fish 39F. Left cookline cooler overnight per operator: roast, 51-52F. raw beef 40F, fish 40F, cream 40F, shrimp 43F. See stop sale. **Warning**
- 35A-04-4 - High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 7 old droppings in liquor storage room, clustered on floor against wall **Warning**
- 01B-02-4 - High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- 31B-02-4 - Intermediate - No paper towels or soap provided at handwash sink. Cookline **Warning**
- 14-80-4 - Intermediate - Refrigerator 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. Left and right cookline cooler, on bottom shelf. **Warning**
- 53B-09-4 - Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
- 22-01-4 - Intermediate - Soda gun soiled. Bar. **Warning**
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2014-08-22 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
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