Florida's Seafood Bar & Grill Improves its Sanitary Rating
480 W Cocoa Beach Causeway
Cocoa Beach, FL 32931
Health Inspection Reports
11/15/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
11/14/2016 | 16 Violations | Rating 2.75/5
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Open box of onion rings **Corrected On-Site** **Warning**
Basic - Employee eating in a food preparation or other restricted area. Drink on ice cream topping shelf **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area. Employee drink in server cooler to shelf **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Garbage can soiled. Dish area **Warning**
Basic - Glasses not air dried prior to stacking **Warning**
Basic - In-use wisk stored on equipment door handle between uses. **Corrected On-Site** **Warning**
Basic - Reach-in cooler shelves with rust that has pitted the surface. Removed by manager **Corrected On-Site** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Top of cooler raw shrimp 53f. Put in cooler at 11am **Admin Complaint**
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Server **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce in server box 45f. Batter 74f. Hushpuppy mixesCorrected on site **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. See stop sale. Batter discarded by cook **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale **Admin Complaint**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Line **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Printed on site and filled out **Corrected On-Site** **Warning**
Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Raw shrimp plates 53f put in at 11am **Warning**
Intermediate - Records/documents for required employee training do not contain all of the required information.missing begining date on safe staff **Warning**
4/26/2016 | 1 Violations | Rating 5/5
Basic - - From inspection on 2016-04-22: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Water in prep cooler on top shelf **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection on 2016-04-26: **Time Extended**
4/22/2016 | 11 Violations | Rating 3.75/5
Basic - Employee personal items stored in or above a food preparation area. Glasses on cutting board **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Water in prep cooler on top shelf **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on server **Warning**
Basic - Equipment or utensils not designed or constructed in a durable manner. Walk in door is peeling up **Warning**
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Flour **Warning**
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. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 60f, slice tomatoes 48f. Put in coolersalsa 47f cut cabbage 47f **Corrective Action Taken** **Warning**
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Lettuce container **Warning**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site** **Warning**
1/21/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
11/19/2015 | 2 Violations | Rating 4.5/5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Jimmy **Warning**.
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/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning**. On 11/19. Deniz okra 9/11. Date took managers test
11/17/2015 | 10 Violations | Rating 3.25/5
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Pokies food above customers food items **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Equipment in poor repair. Condensate on bottom of glass cooler **Warning**
Basic - Hole in or other damage to wall. Small holes in dry storage area **Repeat Violation** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.Cheese 54f, raw shrimp 53f overnight in cooler. Stop sale issued **Warning**
High Priority - Insecticide/rodenticide use not in compliance with regulations. Raid inside **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cut cabbage 53f, cut tomatoes 53f, cheese 54f. Walk in cooler not working. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Cheese 54f, raw shrimp 53f overnight in cooler **Warning**
Intermediate - Accumulation of food debris/grease on food-contact surface. Flour bucket**Corrected On-Site** **Warning**
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Jimmy **Warning**
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/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning**
3/9/2015 | 1 Violations | Rating 5/5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line **Warning**
3/6/2015 | 14 Violations | Rating 2.75/5
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken box on walk in flooe **Corrected On-Site** **Warning**
Basic - Cutting board has cut marks and is no longer cleanable on cook line by hand sink. **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area **Warning**
Basic - Employee personal items stored in or above a food preparation area. Jacket on top of potatoes **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Oysters 46f, crab 47f, stuffing 47f, chicken. 47f **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken and shrimp 48f. Corrective action talen. Put in freezer by cook. Prep box by 3 bin sink **Repeat Violation** **Warning**
High Priority - Raw animal food stored over cooked food. Raw eggs over cooked crab **Corrected On-Site** **Warning**
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
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. Key lime pie **Repeat Violation** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Towel in prep handsink **Warning**
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/hr/food-lodging/managercertification.html. **Warning**
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. Walk in cooler **Warning**
Intermediate - Walk-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. **Warning**
10/16/2014 | 11 Violations | Rating 3.75/5
Basic - Employee personal items stored in or above a food preparation area. There is employee lunch on fd shelf above customer food items **Corrected On-Site** **Repeat Violation**
Basic - Food stored on floor. Cases of shrimp in freezer
Basic - Hole in wall. Above dish area
Basic - In-use tongs stored on oven door handle.
Basic - Raw animal food stored above unwashed produce. Raw eggs over produce **Corrected On-Site** **Repeat Violation**
Basic - Stored food not covered in walk-in cooler. Alfredo and red sauce **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese for baked potatoes 65f, cut tomatoes 48f, cut lettuce 47f on server station since 12. Corrective action taken. Hush puppy mix 80f. Made 1 hr ago. Corrective action taken. Form emailed if choosing to use time
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Intermediate - Clam/mussel/oyster tags not marked with last date served.
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. Key lime pe
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Krab **Repeat Violation**
3/11/2014 | 10 Violations | Rating 4.5/5
Basic - Cardboard used to line food-contact shelves. Ketchup bottles
Basic - Employee with no hair restraint while engaging in food preparation. Cook
Basic - Hole in wall. There are small holes above chemicals in prep area
Basic - In-use ice scoop stored on soiled surface between uses. On storage shelf **Corrected On-Site**
Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. There is a styrofoam cup in the paprika **Corrected On-Site**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. 2 plates in seafood breader and flour **Corrected On-Site**
Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Dry storage area
Basic - Working containers of food removed from original container not identified by common name. Seafood breader and flour **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing. Utensils in the handsink **Corrected On-Site**
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. Dishawasher/prep
3/5/2014 | 6 Violations | Rating 4.5/5
Basic - Employee with no hair restraint while engaging in food preparation. Chef **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at bar area **Warning**
Basic - Floors not maintained smooth and durable. Walk in cooler floor is raw concrete. Kitchen line floor not smoothe and easily cleanable **Warning**
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In kitchen over dishwasher area **Warning**
Intermediate - Cutting board(s) stained/soiled. Kitchen area
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. Dish machine operator **Warning**
3/4/2014 | 14 Violations | Rating 3.25/5
Basic - Bowl or other container with no handle used to dispense food. P,area used as a s pop other flour and cornmeal at the breaking station. **Corrected On-Site** **Warning**
Basic - Clams/mussels/oysters removed from original container for long-term storage.oysters in walkin cooler **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Chef **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at bar area **Warning**
Basic - Floors not maintained smooth and durable. Walk in cooler floor is raw concrete. Kitchen line floor not smoothe and easily cleanable **Warning**
Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In kitchen over dishwasher area **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Whole Beef roasts found at 48° and 51°. Chef in the process of reheating to 165° **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Marinara sauce found at 130° recommend reheating to 135° rechecked at 2:20 and found at 135° **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw seafood over packages of RTE imitation crab meat. **Corrected On-Site** **Warning**
Intermediate - Cutting board(s) stained/soiled. Kitchen area
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Whole cooked beef roasts **Warning**
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. Dish machine operator **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Gal of milk opened at 11am on 3/3 found in cooler **Corrected On-Site** **Warning**
11/14/2013 | 13 Violations | Rating 4/5
Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Dry storage area
Basic - Cardboard used to line food-contact shelves.
Basic - Drain cover(s) missing. Ice machine area **Corrected On-Site**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Serve with bracelets on . Corrected on site
Basic - Floors not maintained smooth and durable. The walk in cooler floor is raw concrete
Basic - In-use tongs stored on oven door handle.
Basic - No handwashing sign provided at a hand sink used by food employees.dish area handsink
Basic - Outer openings of establishment cannot be properly sealed when not in operation. The fan has no screen protection in the ice room
Basic - Raw animal food stored above unwashed produce. There is raw eggs over unwashed produce in the walk in
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. Cut tomatoes. Corrected on site
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 55f wait tation
Intermediate - Manager lacking proof of food manager certification. Exam score on site serve safe j roggenkamp 10/11
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's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Server
4/4/2013 | 18 Violations | Rating 3.25/5
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.missing ending date on all items
High Priority - Raw animal food stored over ready-to-eat food.observed raw burgers over ready to eat muscles on line
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw eggs over vegetables. Corrected on site
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.raw burgers over raw shrimp in 2 door cooler on line. Corrected on site
Basic - Food stored in a location that is exposed to splash/dust.ice bin has rust dripping into ice...corrected on site
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.fruit at bar **Corrected On-Site**
Basic - Ice scoop handle in contact with ice.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.drink on spice rack. Corrected on site
Basic - Employee with no hair restraint while engaging in food preparation.cooks
Basic - Equipment in poor repair.ice bin led on bulk bin is broken
Basic - Nonfood-contact equipment in poor repair.bulk ice bin is rusting on line
Basic - Inaccurate/damaged temperature gauge(s) on dish machine. Rinse gauge stuck. On 120. High temp guidelines on machine
Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice bin on line
Basic - Soil residue build-up on nonfood-contact surface.fire suppression piping by fryer
Basic - No handwashing sign provided at a hand sink used by food employees.wait staff
Basic - Floor soiled/has accumulation of debris.dry storage where ice bin is located
Basic - Employee personal items stored in or above a food preparation area.phones on spice shel
Intermediate - Spray bottle containing toxic substance not labeled.back prep area, pink cleaner
9/21/2012 | 9 Violations | Rating 3.5/5
Critical - Observed packaged food not labeled as specified by law.filter powder in dry storage
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sour cream 51f at bar
Critical - Fruits/vegetables not washed prior to preparation.lemons
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop forbulki ice bin on shelf
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch on server
Floors not constructed easily cleanable.walk in
Lights missing the proper shield, sleeve coatings or covers.shrimp pick line
Critical - Observed toxic item stored by utensils.old english by lemon squeezer
Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.missing certificates,took class
4/27/2012 | 12 Violations | Rating 3/5
Critical - Observed food stored in a prohibited area.seafood under non food grade bags Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.plate in breading Corrected On Site.
Critical - Observed hand wash sink used for purpose other than washing hands.there are spray bottles in handsink at bar
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.bracelet -red- on shrimp peeler
Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.gator aid on seafood cutting board Corrected On Site.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.leaking by ice bin
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.knives stored between sinks in slot Corrected On Site.
Observed attached equipment soiled with accumulated dust.a/c vent above shrimp line
Lights missing the proper shield, sleeve coatings or covers.above prep
Critical - Observed toxic item stored by utensils.bleach by glasses Corrected On Site.
Critical - Observed unlabeled spray bottle.blue chemical at bar
Critical - Observed expired Food Manager Certification.jimmy
11/7/2011 | 13 Violations | Rating 2.5/5
Critical - Displayed food not properly protected from contamination.handle from scoop in ice bin at bar
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.styrofoam cup in bulk spices
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.2 oz in oregano in dry storage
Critical - Observed hand wash sink used for purpose other than washing hands.utensils in prepCorrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.onion stattion
Observed employee with no hair restraint.PRep
Observed residue build-up on nonfood-contact surface.trash can
Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.dirty knives stored on clean rack Corrected On Site.
Critical - No handwashing sign provided at a handsink used by food employees.bar
Critical - Observed live flies in kitchen.1 live Corrected On Site.
Critical - Observed toxic item stored by utensils.bleach by glasses at bar Corrected On Site.
Critical - Observed unlabeled spray bottle.yellow cleaner Corrected On Site.
Critical - Observed unlabeled spray bottle.blue at bar
3/29/2011 | 13 Violations | Rating 2.25/5
Critical - Observed packaged food not labeled as specified by law.squeeeze bottles
Critical - Fruits/vegetables not washed prior to preparation.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.styrofoam cup in spices
Critical - Observed hand wash sink used for purpose other than washing hands.storing utensils Corrected On Site.
Critical - Observed hand wash sink used for purpose other than washing hands.asparagus Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Critical - Observed soiled material on slicer.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.lid on sorbet unitRepeat Violation.
Critical - No handwashing sign provided at a handsink used by food employees.lineRepeat Violation.
Floors not constructed easily cleanable.walk in
Floors not constructed easily cleanable.peeling on line
Critical - Observed unlabeled spray bottle.windex bar
Critical - Observed unlabeled spray bottle.degreaser on line
10/7/2010 | 15 Violations | Rating 2.5/5
Critical - Observed food stored on floor.garlic container
Critical - Observed food stored on floor.paprika
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.20z souflee in cheese in waitress area Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.styrofoam cup in garlic in storage
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.bracelets
Critical - Observed missing/inaccurate/damaged gauges on dishmachine.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.lid on sorbet
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.lid on garlic is dirty
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.lid on paprika is dirty
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.knives between counters Corrected On Site.
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.hush puppy scoop in standing water Corrected On Site.
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.hushpuppy scoop in room temp standing water Corrected On Site.
Critical - No handwashing sign provided at a handsink used by food employees.line
Floors not maintained smooth and durable.walk in floor
Observed personal care item stored with food.Iphoone on cutting boardCorrected On Site.
5/1/2009 | 0 Violations | Rating 5/5
No Violations Were Observed
3/30/2009 | 0 Violations | Rating 5/5
No Violations Were Observed
2/10/2009 | 7 Violations | Rating 3.5/5
Critical - Fruits/vegetables not washed prior to preparation.snap peas,box says rinse
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.box with skewers in prep
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cp in paprika
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Chicken on bottom, beef on top
Observed nonfood-contact equipment in poor repair. missing plate on oven
Critical - Observed raw animal food stored over cooked food.shrimp over lettuce
Critical - Observed toxic item stored by utensils.sheila shine by deli paper
8/14/2008 | 22 Violations | Rating 1.25/5
Critical - Exit signs not properly illuminated. For reporting purposes only.
Floors not constructed easily cleanable.walk in
Hood filters are greasy
Lights missing the proper shield, sleeve coatings or covers.line
Critical - No handwashing sign provided at a handsink used by food employees.bar
Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.bartender
Observed ceiling in disrepair.tile hanging in dish area
Critical - Observed employee drinking in a food preparation or other restricted area.drink on line
Observed employee with no hair restraint.
Critical - Observed food employee touching ready-to-eat food with their bare hands . ccutting limes Corrected On Site.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.knives on xclean rack
Critical - Observed handwash sink used for purposes other than handwashing.dumping old wate /storing bleach
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.croutons
Observed personal care item stored with food.glasses on food shelf
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 60 wait stationCorrected On Site.
Observed single-service articles improperly stored.straws on bar
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed uncovered food in holding unit/dry storage area.oysters in walk in
Critical - Pesticide use not in accordance with manufacturer's directions.no pest strip in bar
Critical - Portable fire extinguisher(s) obstructed from view. For reporting purposes only.class k
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.spinach
Critical - Unpackaged food not protected from environmental sources of contamination during preparation.pitcher and paper towels in drink ice at bar