LIGHTHOUSE RESTAURANT
7600 N US 19
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Wait station has been moved from one side of restaurant to the other. Prep areas added where storage used to be. Warning - From follow-up inspection 2025-04-14: Plan review still required for equipment that has been moved, owner stated he is in the process of completing plan for restaurant. Admin Complaint
Food safety inspection conducted on 4/14/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/12/2025
High Priority
6
Intermediate
8
Basic
22
Total
36
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves on cook line. Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Paint peeling on ceiling throughout the kitchen. Ceiling in dry storage area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dish area.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish thawing in reach-in cooler next to ice machine, fish completely thawed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above wait station prep table. Employee removed drink during inspection. Corrected On-Site
- 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in salad prep area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes and keys on shelf next to kitchen reach-in cooler next to prep table. Employee removed items during inspection. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Sugar stored on floor next to kitchen reach-in cooler.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in cup of standing water next to warmers for grits. Employee returned knives to dish area. **Corrective Action Taken**
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in hallway between kitchen and salad prep area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents greasy. Top of dish machine. Can rack in salad prep area. Area around soda nozzles in wait station. Repeat Violation
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Lids and containers throughout the kitchen.
- 33-16-4:Basic - Open dumpster lid. Dumpster behind building.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door to kitchen. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf next to kitchen reach-in cooler next to prep table.
- 36-10-4:Basic - Soiled floors/carpeting. Floor beneath cook line equipment.
- 08B-12-5:Basic - Stored food not covered. Crab legs in reach-in freezer next to back door. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. Bottom of table across from cook line.
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in hallway between kitchen and salad prep area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket next to ice machine.
- 22-41-4: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. Dish machine in dish area, 0 ppm. Manager primed dish machine, 50 ppm. Corrected On-Site Repeat Violation Admin Complaint
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside and put on gloves to prepare food on cook line without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish area handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Macaroni and pasta salad in walk-in cooler dated 2/4. Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish thawing in reach-in cooler next to ice machine, fish completely thawed. Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door. Both sides of splitter for faucet behind reach-in cooler next to ice machine. Repeat Violation Admin Complaint
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer for reach-in cooler next to ice machine reading 60F, ambient temperature 38F.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in salad prep area. Walk-in cooler shelves. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filled up water bottle in hand washing sink next to back door. Three cans of energy drink in dish area hand washing sink. Employee dumped ice in wait station hand washing sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
- 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/. No certified food manager on duty with seven employees working. Repeat Violation Admin Complaint
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at salad prep hand washing sink. Employee provided hand towels during inspection. Corrected On-Site
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Wait station has been moved from one side of restaurant to the other. Prep areas added where storage used to be. Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Food safety inspection conducted on 2/12/2025 revealed 36 total violations (6 high priority, 8 intermediate, 22 basic).
Inspection on 11/13/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/7/2024
High Priority
8
Intermediate
2
Basic
18
Total
28
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Prep table across from cook line.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in prep area between cook line warmers and prep table warmers. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout the kitchen.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in reach-in cooler next to ice machine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above cook line warmer. Employee removed drink during inspection. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
- 08B-38-4:Basic - Food stored on floor. Plastic buckets of pickles stored in walk-in cooler.
- 36-24-5:Basic - Hole in or other damage to wall. Wall in hallway between kitchen and salad prep area. Repeat Violation
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters above cook line.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor in walk-in freezer. Reach-in freezer next to back door.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in kitchen stored in standing water, 78F.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan for cook line dusty. Walk-in cooler gasket. Can rack in salad prep area. Dry storage shelves in salad prep area. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in salad prep area.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door to kitchen.
- 08B-12-5:Basic - Stored food not covered. Crab legs stored in reach-in freezer next to back door.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine in dish area.
- 22-41-4: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. Dish machine in dish area, 0 ppm. Repeat Violation Admin Complaint
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside and put on gloves to handle plated food on cook line. Manager had employee wash hands and change gloves. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw alligator stored over bottles of beer in walk-in cooler. Employee placed alligator on bottom shelf. Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Macaroni salad in walk-in cooler dated 10/26.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in reach-in cooler next to ice machine.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item underneath warmers on prep table across from cook line: shrimp (126F - Hot Holding). Employee stated shrimp placed underneath warmer thirty minutes prior to temperature being taken. Employee voluntarily discarded shrimp. Item stored in warmer on prep table next to kitchen entrance: baked potatoes (122F - Hot Holding). Employee stated potatoes placed in warmer two hours prior to temperature being taken. Employee placed potatoes in oven to reheat. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Both sides of splitter for faucet outside of back door.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout the kitchen. Can opener on prep table across from back door. Repeat Violation
- 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/. No certified food manager on site with five employees working.
Food safety inspection conducted on 11/7/2024 revealed 28 total violations (8 high priority, 2 intermediate, 18 basic).
Inspection on 6/19/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/18/2024
High Priority
5
Intermediate
4
Basic
16
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed multiple handles with hardened debris on them.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed: the co2 tank outside is not secured.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed: Throughout- ceiling tiles missing, ceiling tiles in disrepair, ceiling peeling over main kitchen prep area. Repeat Violation
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observe walking cooler with multiple items that are time temperature control for safety between 50 and 63°. A service tech was called in noted that a capacitor was burnt out. Warning
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Observed: floor tiles broken on the wash to dish.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed: the women's restroom receptacle does not have a cover.
- 35A-03-4:Basic - Dead roaches on premises. Observed: a dead roach behind the table in a server station. ALSO, multiple dead roaches in the uncapped brick wall by the guest restrooms.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: employee drink stored on the bottom shelf of a prep table, next to clean dishes on the cook line. Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed: kitchen staff wearing a bracelet, preparing food.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed: lack of hair restraints for multiple staff working with food.
- 36-24-5:Basic - Hole in or other damage to wall. Observed: the wall in the hall remains unfinished with exposed fiberglass insulation. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed: lack of a Hans wash sign by the hand wash sink by the back door. Men,s restroom in dining lack a sign also.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: multiple bulk seasonings and dry goods soiled, throughout. ALSO, grease build up over the fry area, in the hood area.
- 33-16-4:Basic - Open dumpster lid. Observed: the dumpster lid is open. Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed: the back door to the walk-in freezer is not self closing.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed: multiple bulk dry product not labeled. Repeat Violation
- 22-41-4: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. Observed: the dish wash machine at 0 ppm for chlorine. The empty jug was replaced and achieved 100 ppm. Corrected On-Site
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed: male cook staff scratch his head and continue handling cookware on the cook line. ALSO, male staff wiped hands on pants, and then continued working and touched cooking equipment. Kitchen staff warned staff to wash their hands. **Corrective Action Taken** Repeat Violation Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a fly in the kitchen by the new reach-in cooler. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: in the new reach-in cooler: Scampi sauce 58,56, scallops 60, batter 57, shred mozzarella 59, crab claws 63, garlic butter 54, slice cheese 56, eggs 56. In the walk-in cooler shred mozzarella , crab. , shred cheddar. , cubed cheese. , boiled egg. , diced ham. , broccoli salad. , bow tie pasta. , potato scald. , mousse. , imitation Krab. All temperatures over 49F for over four hours. No time temp log available for review, walk-in cooler frozen over on the coils before 12:00 noon, unit turned off to defrost., Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the new reach-in cooler: Scampi sauce 58,56, scallops 60, batter 57, shred mozzarella 59, crab claws 63, garlic butter 54, slice cheese 56, eggs 56. ALSO, the water dip prior to breading was at 74F. Ice was added, this item ****Corrective Action Taken* Walk-in cooler cultured buttermilk 49°, half-and-half 49°, cottage cheese 51, cut lettuce 58, chop cabbage 58°, ground beef 57, cinnamon butter, 58°, tartar sauce, Krab salad 52, crab Ambient air temperature 51F, butter milk 57, half n half 58, cottage cheese 57, cut lettuce 58, chop cabbage 58F . Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: both can openers have an accumulation of dried food debris on them.
- 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/ Observed: lack of a Certified Food Manager with 4 staff working with food. Repeat Violation
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed a food thermometer in a proper ice bath, reading 59F.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: multiple certificates made on card stock that is not original certificate.
Food safety inspection conducted on 6/18/2024 revealed 25 total violations (5 high priority, 4 intermediate, 16 basic).
Inspection on 2/7/2024
High Priority
5
Intermediate
3
Basic
18
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine in ware washing area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout the kitchen greasy. Repeat Violation
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in reach-in cooler next to ice machine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to grit warmers. Employee removed drink. Corrected On-Site Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee can of coke stored on shelf in walk-in cooler.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
- 14-11-5:Basic - Equipment in poor repair. Gasket for walk-in cooler torn.
- 08B-38-4:Basic - Food stored on floor. Pickles stored on floor in walk-in cooler.
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Pan stored on prep table next to oven melted.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor of walk-in freezer next to back door.
- 33-11-4:Basic - Missing drain plug at dumpster. Dumpster behind building.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Bottom of prep table across from cook line greasy. Can rack in salad prep area. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on prep table across from salad prep three compartment sink. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Dumpster behind building.
- 25-05-4:Basic - Single-service articles improperly stored. Case of cup lids stored on floor in wait station.
- 08B-12-5:Basic - Stored food not covered. Crab legs in reach-in freezer next to back door.
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in hallway between kitchen and salad prep area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored on floor next to ice machine.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Three cans of beets dented on salad prep can rack.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and handled clean utensils on cook line without washing hands. Manager had employee wash hands. **Corrective Action Taken** Repeat Violation Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in salad prep area, Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in reach-in cooler next to ice machine.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer on prep table across from cook line: shrimp (118F - Hot Holding). Employee stated item placed in warmer 15 minutes prior to temperature being taken. Employee proceeded to serve item. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lids for containers in walk-in cooler. Blade of can opener on prep table across from back door. Interior of microwave on prep table across from cook line. Water nozzles of wait station tea machines. Cutting boards on prep table across from salad prep three compartment sink. Repeat Violation
- 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/. Five employees working with no certified food manager present. Repeat Violation Admin Complaint
- 31B-03-4:Intermediate - No soap provided at handwash sink. No hand soap at cook line hand washing sink next to prep sink. Employee provided soap at hand washing sink. Corrected On-Site
Food safety inspection conducted on 2/7/2024 revealed 26 total violations (5 high priority, 3 intermediate, 18 basic).
Inspection on 7/12/2023
High Priority
4
Intermediate
4
Basic
15
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout the kitchen dusty.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table in salad area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in salad prep area.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gaps beneath exterior doors in room with ice machine.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in dish area.
- 36-11-4:Basic - Floors not maintained smooth and durable. Floor in salad prep area.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging in dish area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to back door.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives stored in 88F water next to potato holding station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage bins in back of kitchen. Vents over grill greasy. Shelves on cook line. Outside of ice machine. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Pans stored in salad prep area. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler at end of cook line next to dish area.
- 08B-12-5:Basic - Stored food not covered. Crabs in reach-in freezer next to back door.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawed at room temperature. Employee moved item to reach-in cooler to continue thawing. **Corrective Action Taken**
- 12A-20-4:High Priority - Employee washed hands with no soap. Employee rinsed hands in hand washing sink. Manager had employee wash hands with soap. **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area. Observed two flies in dish area. Repeat Violation Admin Complaint
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish and proceeded to handle single service items. Manager had employee wash hands and change gloves and use different containers. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet next to reach-in cooler in room behind kitchen.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in salad prep area. Hot water nozzle on coffee machine in wait station.
- 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/. 5 employees working with no certified food manager present. Certified food manager arrived during inspection. Corrected On-Site Repeat Violation Admin Complaint
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to kitchen reach-in cooler. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on cook line floor.
Food safety inspection conducted on 7/12/2023 revealed 23 total violations (4 high priority, 4 intermediate, 15 basic).