DirtyFLRestaurant Inspection Data

BBS

With 8 documented inspections, BBS in JACKSONVILLE has achieved a 1.5/5 food safety rating. Food safety practices have remained consistent.

1019 HENDRICKS AVE

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/22/2025

Inspection #: Visit ID: 13542994

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Container is dirty for clean lids and utensils on shelf by triple sink
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee making sandwiches needs beard guard Repeat Violation
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. A couple of gaps in between filters, cook line
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water at prep counter, cook line, employee placed it on grill **Corrective Action Taken** Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Display cooler at front counter, also drink cooler at server area with half and half, employee placed one in deli case Corrected On-Site Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available. Manager doesn't have access to to it
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dusty above ovens, back cook line, also vents with blackish build up in walk in cooler, brownish build up in hand sink at drink server area Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 8 seconds after grabbing raw fish then put on gloves and scooped cooked fish, explained to him and he washed hands again properly 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. Soft cheese opened on the 15th, employee discarded 1 oz Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f sprouts on double pan in prep reach in cooler, explained to employee, he moved it to reach in cooler, 67f butter on table, no time and blank procedure, explained to employee, he wrote time on **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine in bucket at cook line, test strip almost black and then turning white, employee diluted it to 100 ppm, Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For checking chlorine in bucket
  • 02C-03-5: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. Milk at bar opened a couple of days ago, employee wrote date on Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with black build up, employee placed it by triple sink **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar has ice in it, explained to employee Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee couldn't find quat ones
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by stove, employee brought paper towels Corrected On-Site Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For cooks here that don't have certificates, John, Raul, Derek, and 2 new employee Mark and Christian, one month here Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink by stove at cook line and hand sink at server room, employee brought soap for both hand sinks, also hand sink in back prep area close to prep sink Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For cooks here more than 2 months, John, Raul, Derek, Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue substance at bar, employee labeled it cleaner Corrected On-Site Repeat Violation

Inspection Date: 9/9/2025

Inspection #: Visit ID: 10872981

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents by triple sink Repeat Violation
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee drink by ice bin, employee discarded it Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with food Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for utensils, employee placed it on grill side that is on **Corrective Action Taken** Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dessert case and drink cooler with dairy at server area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and vents Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Catering trays on storage shelf, top, employee inverted them Corrected On-Site Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Cooked potatoes 41f in walk in cooler, covered by employee Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall by slicer
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat, employee changed solution, 300 ppm Corrected On-Site Repeat Violation
  • 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 grabbed dishes from sanitizer at bar after washing the dirty ones, explained to her and she washed hands Corrected On-Site
  • 09-01-4: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. Cutting lemons for drinks, got gloves Corrected On-Site
  • 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee just dipped glasses in sanitizer at bar, explained to her and she placed them back in Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage on shelf above sauces and raw sausage in container on top of cooked chicken, employee rearranged Corrected On-Site 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. Soft cheese dated 9/2, employee discarded 1 oz Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. By clean glasses at bar, employee moved chemical Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
  • 31A-07-4:Intermediate - Handwash sink missing in warewashing or food preparation area. Employee cutting lemons on bar counter on dining area side, explained to her and she moved to inside bar area Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand sink by prep area back kitchen and ice in hand sink at bar
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and hand sink by back prep area, employee placed some Corrected On-Site Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For 2 new employees and all others that couldn't find their employee training certificates Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter with time on, cook line, has blank procedure, explained to manager Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 8 employees here for more than 2 months, some since last inspection, no certificates found in binder or office
  • 53B-14-5: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. 3 employees expired on 2024, Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Green bottle at bar, labeled cleaner by employee Corrected On-Site

Inspection Date: 2/26/2025

Inspection #: Visit ID: 8890428

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On rice in prep cooler, removed by employee Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In server/drink area Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table at cook line, placed on bottom shelf by emplo Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above to go utensils, dessert area, employee rearranged Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. By triple sink Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90f water for utensils by grill, placed on heat, got to 140f Corrected On-Site
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At dessert area, employee turned it faster Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior back ledge in prep cooler
  • 25-05-4:Basic - Single-service articles improperly stored. Corrected On-Site Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm at cook line, made new solution, 300 ppm quat Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour, employee labeled it Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cheese, employee moved them, walk in cooler, Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f sprouts on double pan in prep cooler, 60f cooked lobster, cook line, explained time as public health control, employee wrote time on, employee rearranged **Corrective Action Taken** Repeat Violation Admin Complaint
  • 02C-03-5: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. Half and half opened yesterday morning, she wrote date on Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee placed some Corrected On-Site Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For employees that don't have certificates Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. All hand sinks in kitchen, employee brought some Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter with time, email procedure to fill up
  • 53B-14-5: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. Three expired on 2024 and a couple here for more than 2 months down have certificates Repeat Violation Admin Complaint

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8722106

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above triple sink
  • 21-05-5:Basic - Cloth used as a food-contact surface. On raw fish filets, drawer unit Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area, employee moved them, one open soda under table, Corrected On-Site Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods, he put one on Corrected On-Site Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. By cook line and beverage station
  • 36-24-5:Basic - Hole in or other damage to wall. By triple sink
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 118f on grill, side off, employee placed it on side on **Corrective Action Taken** Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at dessert station, employee cleaned it Corrected On-Site
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door is peeling in walk in cooler
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, manager placed one Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and door frame in dessert cooler, employee cleaned it, shelves in walk in cooler Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Box with to go containers in shed
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towels not immersed in sanitizer, not much sanitizer in bucket, cook line Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder, sugar and flour, employee labeled them Corrected On-Site Repeat Violation
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed cooked broccoli, explained to him and he washed hands, discarded broccoli, employee cut undercooked tuna then changed gloves and scooped cheese, explained to him and he washed hands Corrected On-Site Repeat Violation Admin Complaint
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quat, employee changed solution, 300 ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f sausage above prep cooler, employee placed it in cooler, 50f cheese on prep table, explained time as public health control, employee wrote time on **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53A-03-7: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/. Jessica Stoia took test on 8/28/19
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand so at drink station Repeat Violation
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Mgr here couldn't locate it in his email, 2 years here
  • 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/. 6 employees touching food
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee placed some Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For several employees
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 cooks here for a couple of years, couldn't find their certifications

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8533499

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On bean salad, employee removed it Corrected On-Site Repeat Violation
  • 21-05-5:Basic - Cloth used as a food-contact surface. On raw shrimp, employee removed it Corrected On-Site
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can drink on shelf by handsink in back
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Plating cakes Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90f water for utensils on off grill, employee turned it on **Corrective Action Taken** Repeat Violation
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Employee turned it faster Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by stove, employee placed some Corrected On-Site Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Too many towels, not all immersed in sanitizer, employees added more Corrected On-Site Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat, cook line, employee made new solution manually, dispenser not dispensing , 300 ppm Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers, labeles ripped Repeat Violation
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Raw salmon 120f in middle, not ordered undercooked, placed back into oven, got to 145f Corrected On-Site Admin Complaint
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and stirred soup, explained to him and he washed hands Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Crab cakes with raw shelled egg on shelf above raw shrimp in reach in cooler, employee rearranged Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f pico de gallo in container above fill line in prep cooler, employee rearranged **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in handsink at server drink area Corrected On-Site

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8540771

  • N/A:No Violations Were Observed

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8533212

  • 03C-75-5:High Priority - - From initial inspection : High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon 113f, cook said it was ready, customer didn't requested undercooked p, placed back on grill, 145f Corrected On-Site Warning - From follow-up inspection 2023-10-31: Closed for paint and light remodel, no cooking **Time Extended**
  • 12A-13-4:High Priority - - From initial inspection : 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 washing dishes then he grabbed clean dishes, explained to him and he washed hands Corrected On-Site Warning - From follow-up inspection 2023-10-31: Unable to see because they are closed for paint and light remodel **Time Extended**
  • 12A-17-4:High Priority - - From initial inspection : High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Grabbed raw chicken, washed hands for 6 seconds then grabbed cooked chicken, explained to her and she washed hands properly Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-10-31: Unable to see because they are closed for paint and light remodel **Time Extended**
  • 09-01-4:High Priority - - From initial inspection : 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. Cutting cilantro for garnish and putting tomatoes on sandwiches, explained to them and they washed hands Corrected On-Site Warning - From follow-up inspection 2023-10-31: Closed for light and paint remodel, no cooking **Time Extended**
  • 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Plans on file show a hand sink next to cook line and it's not there, mgr here fir 17 years doesn't remember one hand sink in that location, a hands sink must be placed back in the same place or plan review will need to be submitted with a new drawing not showing this hand sink Warning - From follow-up inspection 2023-10-31: Water lines and drain in place, person will finish it soon **Time Extended**

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8344316

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On panko, employee removed it Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on stove shelf by dish machine, employee inverted them Corrected On-Site Repeat Violation
  • 21-17-4:Basic - Clean linens stored on floor. By back prep area, employee placed it on shelf Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On slicer, cook line area, employee moved them Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack hanging above onions, back prep area, employee moved it Corrected On-Site Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cutting raw meat Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking,he got a hat Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. One torn fryer basket Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Container for cut tomatoes is cracked
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. One missing Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice bin at bar, employee removed it Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70f water for utensils, employee placed it on grill **Corrective Action Taken**
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Long prep cooler, mgr placed one Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by oven and hand sink at bar Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by walk in cooler
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. By prep area, employee got new solution Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area, employee placed it in sanitizer Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, prep area, mgr changed solution, 200 ppm quat Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container in back prep area, white powder, employee placed name on Corrected On-Site Repeat Violation
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon 113f, cook said it was ready, customer didn't requested undercooked p, placed back on grill, 145f Corrected On-Site Warning
  • 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 washing dishes then he grabbed clean dishes, explained to him and he washed hands Corrected On-Site Warning
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Grabbed raw chicken, washed hands for 6 seconds then grabbed cooked chicken, explained to her and she washed hands properly Corrected On-Site Repeat Violation Warning
  • 09-01-4: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. Cutting cilantro for garnish and putting tomatoes on sandwiches, explained to them and they washed hands Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cooked potatoes, drawer unit, employee rearranged Corrected On-Site Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation Admin Complaint
  • 11-27-4: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. Emailed one Corrected On-Site Repeat Violation
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Plans on file show a hand sink next to cook line and it's not there, mgr here fir 17 years doesn't remember one hand sink in that location, a hands sink must be placed back in the same place or plan review will need to be submitted with a new drawing not showing this hand sink Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back prep area, employee placed some Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For a couple of new employees and one old employee without employee training Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink in server area Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for almost a year, John