BRAISED ONION

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler batter with raw shell eggs stored above cooked potatoes, Manager moved and stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cool line, Caesar dressing date marked 05/05/2026. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, corn 47F, butter 49F potatoes 47F, liquid eggs 47F, manager moved all items to freezer, temperatures dropped to 38F. Also at the expo line, mango salsa with cut tomatoes 57-76F, Manager add to time as a public health control form, salsa will be discarded at 2:30pm, also at the server station half and half 46F, manager add to time as a public health control form. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the bar area, blocked by items being stored inside sink, manager moved all. Corrected On-Site

Basic - Uncovered food stored near sink exposed to splash. In walk-in cooler on first shelf, portion cups with butter not covered, manager moved and stored properly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At the server area, three live roaches inside crevice on cove molding, manager cleaned all. Corrective Action Taken Admin Complaint - From follow-up inspection 2026-03-04: Four live roaches at the server area inside cabinet crevices. Two live roaches underneath triple sink. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, dressings 47F and 46F, cut tomatoes 52F, potatoes 56F manager moved to freezer. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-03-04: Cold holding: dressing with pasteurized eggs 47F, dressing placed around 11:00am, Manager moved to freezer. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Dead roaches on premises. At the kitchen area, three dead roaches under prep table, Manager cleaned. Corrective Action Taken Admin Complaint - From follow-up inspection 2026-03-04: Total of eight dead roaches on floor throughout kitchen area and server areas. Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler, garlic bread stored in direct contact with thank you bags.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, boiled (peeled) eggs date marked 10/15/25, also in walk-in cooler in house marinara sauce date marked 10/15/25.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line lobster mix 44F, manager moved to freezer, temperature dropped to 40F. Corrected On-Site Repeat Violation Admin Complaint

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, fresh grilled onions 114F, manager reheated to 165F. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. For oysters, Manager date marked. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For one male manager (T. Baker, 03/05/2020-03/05/2025).

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the end of the cook line, cloth inside sink, manager removed. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.

Intermediate - No soap provided at handwash sink. Handwash sink at the server station, also no paper towels, Manager provided. At the bar area, no soap, manager refilled container. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. At inspection time, oysters not part of the menu. Manager correct the verbiage on the digital menu. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, garlic and oil mixture, in house dressing and lobster mix no date marked, manager dated 10/18/25. Corrected On-Site

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. For three employees

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table at the cook line, manager removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled with food debris and milk like substance

Basic - Single-service articles not stored inverted or protected from contamination. At the dry storage area, also near prep area, manager inverted. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator stated they do serve undercooked salmon at the customers request, Operator contacted distributer and received the parasite letter during the inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken in reach in cooler drawers on cooks line. Raw beef and fish over crab cakes in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (46F - Cold Holding); cheese (45F - Cold Holding) items in middle flip top cooler. Tomatoes 38, cheese 44. corn (45F - Cold Holding); cheese (45F - Cold Holding); potatoes (46F - Cold Holding); mushrooms (44F - Cold Holding); sausage (44F - Cold Holding) items in reach in cooler at the end of cooks line, operator placed ice on all items do rapidly drop in temperature. Corn 43, sausage 40, potatoes 44, mushrooms 43. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. On cooked potatoes on cooks line, operator time marked. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 backflows missing from faucets at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Manager filled buckets at Handwash sink with water. Green utensil in Handwash sink at back server station, employee moved item. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled in the walk in cooler near fans.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board of reach in cooler on cooks line, manager discarded drink. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Cutting board on cooks line with deep cut marks.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils in water 97F on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink between cook line and dish machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Manager removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch box stored on top of fruit in walk-in-cooler /. Manager removed. Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. Two plastic bin with cracks on rack. Manager discarded Corrected On-Site

Basic - Food stored on floor. Box of icing stored on floor in walk-in-freezer Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on side of cooling unit in walk-in-freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( flour ). Manager removed scoops from container Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee at the cook line, started wearing gloves no hand washed occurred, employee washed her hands properly. 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. Female employee at the cook line, cutting carrots for salad with her bare hands, Inspector instructed to washed hands and use gloves. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, raw shrimp above eggplant, Manager moved. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler in house dressing date marked 11/21/23.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the salad station, Caesar dressing made with ready to eat egg yolk 51F, manager moved to freezer to dropped temperature. Corrective Action Taken Repeat Violation Admin Complaint

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. At the cook line on the side of the grill, butter no time marked, Manager time marked. Corrected On-Site

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, under prep table creole sauce 89F, manager reheated to 173F, also onion soup on stove 98F, manager turned on, temperature reaches 208F. Also aju 120F manager reheated to boiled. Corrected On-Site

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. At the dessert station milk no date marked, employee date 12/04/23.

Intermediate - Handwash sink used for purposes other than handwashing. Employee discarded liquid in sink at the end of the cook line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy (female employee).

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables at the cook line, manager discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, Employee jacket on top of soda bags, Manager moved. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, spoon handle touching crab and corn salad, manager removed the spoon. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the dessert station, utensils in 98F water, employee discarded the water and washed the utensils. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled also with some rust

Basic - Old food stuck to clean dishware/utensils. Observed some soup bowls food residue, Manager moved to dish machine Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shred cheese 51F on the cook line. This was placed below. This had been set out prior to temperature being taken while restocking. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed quaternary amonia tablets stored with bottled seasoning on the cook line half wall. This was moved away from the food. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener had dried food debris on the blade. This was moved to dish. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the written plan was not in the paperwork shown.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on the cook line stored in 87F water. The water was removed. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the bar 3 compartment sink at or below 100 ppm for quaternary amonia. The sink was dumped and started to be refreshed. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed buttermilk wash on the cook line at 69F. This was added to the time as a public health control form, and an adjusted sticker was added. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cook line cutting boards that are stained.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed house horse radish sauce lacking a date from last Friday. A date sticker was added. Corrected On-Site Repeat Violation

Basic - No mop sink or curbed cleaning facility provided at establishment. Observed the outside mop sink with separate faucets, neither has a vacuum breaker device. Repeat Violation Admin Complaint

Basic - Waste line missing at soda gun holster. Observed lack of a drain line at the bar soda gun holster.