May 22, 2026
Routine - Food
Call Back - Complied
May 15, 2026
Routine - Food
Warning Issued
12A-12-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee wearing gloves and touching raw fish, removed gloves and handle cooked shrimp, no hand wash occurred.
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. Male employee at the cook line touched cooked mahi with bare hand, Manager addressed situation with employee. Corrective Action Taken
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the end of the cook line, raw fish stored above portions bags of cooked ribs, Manager moved. Corrected On-Site
01B-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reach-in cooler on cook line, raw tuna, raw salmon and raw mahi thawed inside vacuum sealed bags (43F).
03F-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On cook line, prime rib no time marked, manager marked, also batter. Corrected On-Site
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, beans 130F, corn 124F manager moved to stove and reheated to boil. Corrected On-Site
02B-02-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. To go menu no consumer advisory. 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. Twelve employee certificates expired (03-18-2023).
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. Reach-in cooler on cook line, raw tuna, raw salmon and raw mahi thawed inside vacuum sealed bags (43F).
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above cleaned utensils at the dish machine area, employee discarded. Corrected On-Site
08B-38-4
Basic - Food stored on floor. In walk-in cooler, case of raw turkey on floor.
10-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between cooler and cutting board, Manager removed. Corrected On-Site
10-20-4
Basic - In-use tongs stored on equipment door handle between uses. On cook line, five tongs on ovens handle, manager moved all. Corrected On-Site
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. At the bar area.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of cooking Equus and hood system with grease build up, also behind grill.
16-46-4
Basic - Old labels stuck to food containers after cleaning. In use containers with double stickers.
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, soiled with food debris and residue, also shelves with mold like substance.