12 LONG POINT DR, AMELIA ISLAND, FL 32034
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
Basic - Equipment in poor repair. Gaskets on reach in coolers on cook line torn.
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler across from fryers on cook line.
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled.
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top oven in prep area of kitchen soiled with food debris.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up.
Basic - Open dumpster lid. Lid open on dumpster. Chef shut lid. Corrected On-Site
Basic - Unclean building components, attachments or fixtures. Fan covers in outside beer and food walk-in cooler soiled with dust. Also, fan covers in walk-in cooler in kitchen soiled with dust.
Complaint Full
Inspection Completed - No Further Action
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, container of blue cheese dressing prepared fourteen (14) days prior. Dressing discarded.
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice on wall in walk in freezer.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher handled soiled utensils in dish area, and immediately placed gloves on to handle clean dishes without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in server station, ranch dressing 48F. Ranch placed into reach in cooler approximately 2.5 hours prior. Ranch moved to walk in cooler to cool. Corrective Action Taken
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet below hand washing sink near dish area.
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags are not in chronological order. Tags arranged correctly by chef. Corrected On-Site Repeat Violation
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Food runner handling exposed food with painted nails. Food runner washed hands and placed on gloves. Corrected On-Site
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in back prep area blocked by cart/trash can. Items moved. 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/ No certified food manager with seven (7) employees working. Certified food manager arrived during inspection. Corrected On-Site
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device for high temperature dish machine.
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment has an approved plan for ROP for storage of raw meats, poultry and vegetables, cured meats/poultry products and cheese. Establishment is also using ROP for storage of fish, however fish is NOT allowed under this approved plan. Warning
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted shelf below small prep table where mixer sits in back kitchen.
Basic - Utensils in poor condition. Large silver pot in prep area is dented. Pot discarded. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oyster tag not left with the pan of oyster in cooler. Discarded
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar area. Cleaned Corrected On-Site
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink on cook line. Provided Corrected On-Site
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chili and French onion soup. Frozen and not dated with both cook dated and pulled to thaw date
Basic - Bowl or other container with no handle used to dispense food. Large container style bowl used as a scooper for pinto beans. Bowl removed Corrected On-Site
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler.
Basic - Old labels stuck to food containers after cleaning. Coleslaw with 3-1 date on container. Operator states label not changed
Basic - Working containers of food removed from original container not identified by common name. Large containers of white substance, chef states it's flour
Routine - Food
Inspection Completed - No Further Action
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. 0 ppms at bar, primed 100 ppms Corrected On-Site
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cut carrots and squash in reach in cooler on line
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Anchovies dated 11-18
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon not frozen
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ All managers expired except Sean
Intermediate - Handwash sink used for purposes other than handwashing. Handsink at end of line near walk way to back kitchen used to store bags of clean cloths
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/ 6 employees on shift at time of inspection, manager on duty expired, manager Sean appeared Corrected On-Site
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Basic - Bowl or other container with no handle used to dispense food. Cup in blackened manic seasoning, moved Corrected On-Site
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan cover in walk in cooler
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink next to mixer, moved to lower shelf Corrected On-Site
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Plate inside reach in cooler on line with 5 scallops and a piece of half eaten fish. Employee states it's his lunch
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors, moved Corrected On-Site
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoopers stored in water 65f in kitchen, moved to Sous machine to maintain 135
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink used for purposes other than handwashing. Plate stored in handsink on line, moved 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. Kyle
Basic - Food storage container/container lid cracked or broken. Clear cracked plastic container with tomatoes stored inside, pan changed out Corrective Action Taken
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both walk in coolers
Basic - No handwashing sign provided at a hand sink used by food employees. Handsink at bar, handsink in back prep area
Routine - Food
Inspection Completed - No Further Action
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag for Fresh mussels moved from container, before container was emptied in walk in cooler
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. soda gun at bar area next to dish machine
Basic - No handwashing sign provided at a hand sink used by food employees. All handsinks in kitchen.
Routine - Food
Inspection Completed - No Further Action
Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Sign was stored behind hot dog warmer in bar area, placed up front at host station Corrective Action Taken
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 contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler.
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up From unit down rack unto floor. Outside walk in freezer
Basic - In-use tongs stored on equipment door handle between uses. On oven doors, moved Corrected On-Site
Basic - Single-service articles improperly stored. Sandwich toothpicks stored under soap and sanitizer, moved Corrected On-Site
Basic - Working containers of food removed from original container not identified by common name. Large container of white substance, manager labeled flour Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
Basic - Food storage container/container lid cracked or broken. Clear containers with greens lids
Basic - Stored food not covered. Tomato soup in walk in cooler. Placed on cooler
Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler