Apr 15, 2025
Complaint Full
Call Back - Complied
31B-03-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar hand sink. - From follow-up inspection 2025-04-15: Time Extended
Feb 12, 2025
Complaint Full
Warning Issued
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chowder 54f made on 2/11/2025, discarded 1.5 gallons.
50-17-3
High Priority - Operating with an expired Division of Hotels and Restaurants license.
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chowder 54f made on 2/11/2025, discarded 1.5 gallons.
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso 115f, grits 122f, all items put back to reheat. Corrective Action Taken
03D-15-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chowder 54f made on 2/11/2025, discarded 1.5 gallons. Cooling in 2 gallon container.
53A-03-7
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/ Daniel 10/24/2024
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.
31B-03-4
Intermediate - No soap provided at handwash sink. Bar hand sink.
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings.
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. All four hand wash sinks.
29-08-4
Basic - Plumbing system in disrepair. Broken drain line for back hand sink. Parts schedule to arrive.