Jun 2, 2022
Routine - Food
Inspection Completed - No Further Action
08A-20-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in walk in cooler Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 45F. Put sausage on more ice Corrective Action Taken
01C-05-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
02B-01-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon on breakfast menu needs to be mark as raw item.
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/
14-01-5
Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 95F Reheated to 165 F Corrected On-Site