235 CRANDON BLVD, Key Biscayne, FL 33149
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Basic - Ceiling tile missing. Observed at kitchen area.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles missing over prep table soiled.
Complaint Full
Inspection Completed - No Further Action
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/ Repeat Violation
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Routine - Food
Inspection Completed - No Further Action
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels linen with cut tomatoes at cook line. Repeat Violation
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. Provided to operator via email.
Intermediate - Handwash sink not accessible for employee use at all times. Observed case of lemon stored on top of hand washing sink, operator removed. Corrected On-Site
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/ Observed 5 employees working at the time of the inspection with no certified manager on duty.
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing inside 3 compartment sink at 34F. Coached operator on correct procedures and he placed inside reach in cooler. Corrective Action Taken Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm), operator added bleach and final reading 50ppm. Corrected On-Site
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining with food inside reach in cooler at cook line.
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
Basic - Bowl or other container with no handle used to dispense food. Observed bowl stored inside cheese container at reach in cooler cook line.
Basic - Equipment in poor repair. Observed gaskets in disrepair inside reach in cooler at cook line.
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing inside 3 compartment sink at 37F. Coached operator on correct procedures and he placed inside reach in cooler. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board located at prep area with cut marks and no longer cleanable.
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed three knives stored between two reach in coolers located at prep area. Operator removed immediately. Corrected On-Site
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of white cutting board not stored in sanitizing solution. Operator removed cloth immediately. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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. Observed chicken and pork prepared at sister restaurant Previous day to inspection not date marked. Person in charge added date marks. Corrected On-Site
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment has no independent way to measure high temp sanitation dish machine discussed options with person in charge.
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice. Person in charge removed scoop from ice. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris.
Routine - Food
Inspection Completed - No Further Action
High Priority - Food stored in ice used for drinks. See stop sale. Observed beers and a half gallon of milk stored in drink ice at bar. Manager discarded ice. Corrected On-Site
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Observed beers and a half gallon of milk stored in drink ice at bar. Manager discarded ice. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (62F - Cold Holding) stored next to oven. As per operator butter has been at room temperature less than one hour. Operator placed butter in reach in freezer to rapid cool. Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled with mold like substance. Observed interior of reach in cooler at cook-line soiled.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in bar.
Intermediate - Spray bottle containing toxic substance not labeled.
Basic - Buildup of food debris/soil residue on equipment door handles.
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen showing damage.
Basic - Current Hotel and Restaurant license not displayed.
Basic - Equipment in poor repair. Observed beer reach in cooler door at front service area in disrepair.
Basic - Ice buildup in reach-in freezer. Observed at front service area chest freezer.
Basic - Ice scoop handle in contact with ice.
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front bar hand sink.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink at front service area soiled. Observed fan cover at reach in cooler across from cookline soiled.
Basic - Single-service articles improperly stored. Observed single service napkins, utensils and to go plates stored on floor in storage room.
Basic - Time/temperature control for safety food thawed in an improper manner. Observed seaweed salad, lobster and burger Pattie's thawing at room temperature in kitchen.
Basic - Waste line missing at soda gun holster.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Basic - Working containers of food removed from original container not identified by common name. Observed bottles containing different sauces missing labels.
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2023-06-07: Buildup of food debris/soil residue on equipment door handles. Time Extended
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in cook line area. - From follow-up inspection 2023-06-07: Ceiling/ceiling tile shows damage or is in disrepair. Observed in cook line area. Time Extended
Routine - Food
Warning Issued
High Priority - Operating with an expired Division of Hotels and Restaurants license. At the ti e of the inspection operator paid license. Corrected On-Site
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw ceviche and tuna tataki offered on menu not identified as raw product.
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers raw fish ceviche and tuna tataki. Provided consumer advisory to operator. Operator Ringed and posted advisory. Corrected On-Site
Basic - Buildup of food debris/soil residue on equipment door handles.
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in cook line area.
Basic - Old labels stuck to food containers after cleaning.
Routine - Food
Inspection Completed - No Further Action
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth solution at 400 plus ppm. Chef corrected to 100. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in freezer interior soiled.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw fish ceviche, mixed ceviche and tuna tataki offered on menu not identified as raw product.
Basic - Old labels stuck to food containers after cleaning.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Routine - Food
Inspection Completed - No Further Action
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at bar soiled.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw fish Ceviche, mixed ceviche and tuna and salmon tartare offered on menu not identified as raw products.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Intermediate - No soap provided at handwash sink. Observed at the bar.
Intermediate - Oyster tags not marked with last date served.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and AC vents soiled in kitchen.
Basic - Floor soiled/has accumulation of debris. Observed floor soiled behind dish machine.
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.
Basic - No handwashing sign provided at a hand sink used by food employees. Observed sign missing in the kitchen and bar.
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from ovens.
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from spray hose at 3 compartment sink..
Basic - Working containers of food removed from original container not identified by common name. Observed several bottles containing different sauces missing labels.