CAPTAINS TAVERN
9621 S DIXIE HWY, Miami FL 33156 · 305-666-5979
Last inspected Mar 6, 2026 · 11 visits since February 2024
MAR 25
MAY 25
JUN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Observed no form or kit; inspector provided via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019020919 | Apr 16, 2019 | Aug 22, 2019 | $1,500 |
| 1--2018030463 | Jun 4, 2018 | Jul 3, 2018 | $400 |
Inspection history
11 visits, newest first
Mar 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate17 Basic
What the inspector wrote — 19 findingsThe state's own report →
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. Observed no form or kit; inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food and dish shelves.
Ceiling tile missing. Observed in prep area above employee restroom.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to tiles in kitchen.
Show the remaining 15 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
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. Observed reach in cooler in kitchen area next to rice cooker with ambient temp of 72F. The following TCS foods stored inside for more than 4 hours: coleslaw (70F - Cold Holding); spinach (70F - Cold Holding). Observed reach in cooler next to hand sink in kitchen area with ambient temp if 57F. The following TCS foods stored inside for more than 4 hours: cheese (54F - Cold Holding); chimmichurri (56F - Cold Holding); butter (56F - Cold Holding).
Equipment in poor repair. Observed torn gaskets in fridge and freezer combo in kitchen area.
Floor area(s) covered with standing water. Observed in warewash and prep area.
Food storage container/container lid cracked or broken. Observed in walk in cooler where linguine is held.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer.
No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
No copy of latest inspection report available. Observed no copy on site.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Reuse of single-service or single-use articles. Observed multiple sources cream containers used to hold conch batter.
Standing water in bottom of reach-in-cooler. Observed in bar area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in most walk in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Mar 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 4 high priority.
4 High priority4 Intermediate18 Basic
Show 26 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw salmon stored above cooked eel and shrimp in freezer in storage area outside of sushi counter.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler in kitchen area next to rice cooker with ambient temp of 72F. The following TCS foods stored inside for more than 4 hours: coleslaw (70F - Cold Holding); spinach (70F - Cold Holding). Observed reach in cooler next to hand sink in kitchen area with ambient temp if 57F. The following TCS foods stored inside for more than 4 hours: cheese (54F - Cold Holding); chimmichurri (56F - Cold Holding); butter (56F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler in kitchen area next to rice cooker with ambient temp of 72F. The following TCS foods stored inside for more than 4 hours: coleslaw (70F - Cold Holding); spinach (70F - Cold Holding). Observed reach in cooler next to hand sink in kitchen area with ambient temp if 57F. The following TCS foods stored inside for more than 4 hours: cheese (54F - Cold Holding); chimmichurri (56F - Cold Holding); butter (56F - Cold Holding).
Toxic substance/chemical improperly stored. Observed stainless steel spray stored on same rack with chocolate and caramel. Operator removed sprays.
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. Observed no form or kit; inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food and dish shelves.
Nonfood-grade basting brush used in food. Observed with metal rim in reach in cooler against wall in kitchen.
Spray bottle containing toxic substance not labeled. Observed in sushi bar. Operator labeled at time of inspection.
Ceiling tile missing. Observed in prep area above employee restroom.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to tiles in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Clean wiping cloth supply not properly stored. Observed on oven door handles. Operator removed during inspection.
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. Observed reach in cooler in kitchen area next to rice cooker with ambient temp of 72F. The following TCS foods stored inside for more than 4 hours: coleslaw (70F - Cold Holding); spinach (70F - Cold Holding). Observed reach in cooler next to hand sink in kitchen area with ambient temp if 57F. The following TCS foods stored inside for more than 4 hours: cheese (54F - Cold Holding); chimmichurri (56F - Cold Holding); butter (56F - Cold Holding).
Equipment in poor repair. Observed torn gaskets in fridge and freezer combo in kitchen area.
Floor area(s) covered with standing water. Observed in warewash and prep area.
Food storage container/container lid cracked or broken. Observed in walk in cooler where linguine is held.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer.
No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
No copy of latest inspection report available. Observed no copy on site.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Reuse of single-service or single-use articles. Observed multiple sources cream containers used to hold conch batter.
Standing water in bottom of reach-in-cooler. Observed in bar area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in most walk in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Oct 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 2 high priority.
2 High priority2 Intermediate15 Basic
Show 19 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler in storage area with ambient temp of 55F. The following TCS foods stored inside: garlic butter (51F - Cold Holding); cut tomato (45F - Cold Holding). As per operator, since prior day. Observed dessert cooler with ambient temp of 49F, the following TCS foods stored inside: Dessert cooler: key lime pie (56F - Cold Holding); banana créme pie (49F - Cold Holding); créme br\00C3\00BBlée (47F - Cold Holding). As per operator, since prior day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler in storage area with ambient temp of 55F. The following TCS foods stored inside: garlic butter (51F - Cold Holding); cut tomato (45F - Cold Holding). As per operator, since prior day. Observed dessert cooler with ambient temp of 49F, the following TCS foods stored inside: Dessert cooler: key lime pie (56F - Cold Holding); banana créme pie (49F - Cold Holding); créme br\00C3\00BBlée (47F - Cold Holding). As per operator, since prior day.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Observed soiled knife magnets.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Bowl or other container with no handle used to dispense food. Observed cup inside of Gorgonzola cheese.
Ceiling tile missing. Observed above employee bathroom, observed in storage area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed several tiles with water damage.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vents in kitchen.
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. Observed reach in cooler in storage area with ambient temp of 55F. The following TCS foods stored inside: garlic butter (51F - Cold Holding); cut tomato (45F - Cold Holding).
Floor tiles missing and/or in disrepair. Observed cracked floor tiles throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in ice cream chest freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers. Observed soiled hood system.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Reuse of single-service or single-use articles. Observed sour cream containers washed and reused for other food items.
Silverware/utensils stored upright with the food-contact surface up. Observed forks face up in dry storage bin.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen and coolers.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
Oct 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 6 high priority.
6 High priority2 Intermediate18 Basic
Show 26 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in reach in next to microwaves: bearnaise (44-45F - Cooling); cooked tomato relish (51F - Cooling). As per operator, made the night before. Observed in walk in cooler: cooked whole potato (51F - Cooling); cooked potato skins (45F - Cooling). As per operator, prepared the night before.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed in reach in next to microwaves: bearnaise (44-45F - Cooling); cooked tomato relish (51F - Cooling). As per operator, made the night before. Observed in walk in cooler: cooked whole potato (51F - Cooling); cooked potato skins (45F - Cooling). As per operator, prepared the night before.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cooked banana and cheese in reach in across warewash. Operator moved shrimp to bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw burgers. Operator moved chicken to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler in storage area with ambient temp of 55F. The following TCS foods stored inside: garlic butter (51F - Cold Holding); cut tomato (45F - Cold Holding). As per operator, since prior day. Observed dessert cooler with ambient temp of 49F, the following TCS foods stored inside: Dessert cooler: key lime pie (56F - Cold Holding); banana créme pie (49F - Cold Holding); créme brûlée (47F - Cold Holding). As per operator, since prior day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler in storage area with ambient temp of 55F. The following TCS foods stored inside: garlic butter (51F - Cold Holding); cut tomato (45F - Cold Holding). As per operator, since prior day. Observed dessert cooler with ambient temp of 49F, the following TCS foods stored inside: Dessert cooler: key lime pie (56F - Cold Holding); banana créme pie (49F - Cold Holding); créme brûlée (47F - Cold Holding). As per operator, since prior day.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Observed soiled knife magnets.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Bowl or other container with no handle used to dispense food. Observed cup inside of Gorgonzola cheese.
Buildup of food debris/soil residue on equipment door handles. Observed sushi bar microwave soiled.
Ceiling tile missing. Observed above employee bathroom, observed in storage area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed several tiles with water damage.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vents in kitchen.
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. Observed reach in cooler in storage area with ambient temp of 55F. The following TCS foods stored inside: garlic butter (51F - Cold Holding); cut tomato (45F - Cold Holding).
Floor tiles missing and/or in disrepair. Observed cracked floor tiles throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in ice cream chest freezer.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives between prep table and wall. Operator removed on site.
No copy of latest inspection report available. Observed last copy not on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers. Observed soiled hood system.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Reuse of single-service or single-use articles. Observed sour cream containers washed and reused for other food items.
Silverware/utensils stored upright with the food-contact surface up. Observed forks face up in dry storage bin.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen and coolers.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
Jun 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at rear kitchen hand wash sink not hot water.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout.
Dishmachine has no data plate/operating specifications. Observed none available for temperature dish machine.
Equipment in poor repair. Observed oven door unable to remain closed at oyster station. Observed torn gaskets at reach in coolers throughout.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored under cutting board at rear prep table.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in coolers.
Jun 17, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority1 Intermediate13 Basic
Show 18 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed cloth napkins used to cover salad topping containers of cut tomatoes, cut cucumbers and shredded carrots.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw burger patties stored over seafood items at reach in cooler at cook line. Operator removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at salad prep area cut tomatoes (61F - Cold Holding); cut lettuce (64F - Cold Holding); coleslaw (55F - Cold Holding); creamy garlic dressing (51F - Cold Holding); blue cheese dressing (52F - Cold Holding); as per operator items were cut and prepped at 12pm. Observed at oyster station, garlic butter (61F - Cold Holding). As per operator for about 1 hour during prep. Operator placed onto ice to cool. Observed at REAR KITCHEN PREP COOLER: cut lettuce (61F - Cold Holding); house made cesar dressing (64F - Cold Holding) as per operator items were prepped and placed about 3.5 hours ago. Observed at WIC 2 cooked rice (62F - Cold Holding); as per operator from the night prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at salad prep area cut tomatoes (61F - Cold Holding); cut lettuce (64F - Cold Holding); coleslaw (55F - Cold Holding); creamy garlic dressing (51F - Cold Holding); blue cheese dressing (52F - Cold Holding); as per operator items were cut and prepped at 12pm. Observed at oyster station, garlic butter (61F - Cold Holding). As per operator for about 1 hour during prep. Operator placed onto ice to cool. Observed at REAR KITCHEN PREP COOLER: cut lettuce (61F - Cold Holding); house made cesar dressing (64F - Cold Holding) as per operator items were prepped and placed about 3.5 hours ago. Observed at WIC 2 cooked rice (62F - Cold Holding); as per operator from the night prior. Advised operator to remove items and not serve.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at rear kitchen hand wash sink not hot water.
Bowl or other container with no handle used to dispense food. Observed in a container of diced tomatoes at cook line. As well as in the bin of ice at bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout.
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. Observed 3 frozen ROP packages of cod not removed from packaging prior to thawing process. Operator removed and cut open packages.
Dishmachine has no data plate/operating specifications. Observed none available for temperature dish machine.
Equipment in poor repair. Observed oven door unable to remain closed at oyster station. Observed torn gaskets at reach in coolers throughout.
Food stored on floor. Observed at rear of kitchen walk in cooler raw lobsters cases stored on floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored under cutting board at rear prep table.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs in contact with cut tomatoes at salad bar area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at rear prep table, knives stored in container of standing water.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout.
Uncovered food stored under cooler unit exposed to splash. Observed in walk in cooler, case of uncovered raw lobsters stored under dripping cooler unit. Operator moved case.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in coolers.
May 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Bowl or other container with no handle used to dispense food. Observed cup with no handle inside container of calamari. Operator removed cup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty in kitchen area
Equipment in poor repair. Observed gaskets torn at sushi bar reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves soiled in walk in cooler 2, next to seafood walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted
May 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Observed reach in cooler gasket torn at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled
Mar 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties stored over sauces inside reach in cooler next to prep table. Operator relocated products.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles at bar area soiled
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. Observed establishment doing reduced oxygen packaging of raw meat without HACCP plan.
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Observed raw clams and mussels stored together in same container inside walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled in back prep area
Cardboard used to line food-contact shelves. Observed cardboard lining shelf inside walk in cooler. Operator removed cardboard
Ceiling tile missing. Observed ceiling tile missing at prep area
Equipment in poor repair. Observed reach in cooler gasket torn at sushi bar
Floor area(s) covered with standing water. Observed standing water on floor under reach in cooler in back prep area
Floor tiles missing and/or in disrepair. Observed floor tiles cracked inside walk in cooler next to walk in freezer door.
Food stored on floor. Observed buckets of sauce stored on floor in walk in cooler. Operator picked up bucket
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping towels stored under cutting board in back prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled
Apr 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed two hose installed without vacuum breaker at dishwasher area.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed mussels and clams in a container without tag at walk-in cooler.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Observed the reach in cooler at preparation area torn.
Ice build up in walk-in freezer.
In-use wet wiping cloth/towel used under cutting board.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed gauge for rinse is not working, it doesn't move.
Old labels stuck to food containers after cleaning.
Outer openings not protected with self-closing doors.
Feb 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority9 Intermediate8 Basic
Show 20 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed butter (55 F - Cold Holding) at front counter. As per operator for a one hour. Operator put the butter under ice bath for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (115 F - Hot Holding) at sushi station. As per operator for one hour.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed two hose installed without vacuum breaker at dishwasher area.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed mussels and clams in a container without tag at walk-in cooler.
Employee washed hands in a sink other than an approved handwash sink. Observed the employee at sushi station washed his hand in the preparation sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sushi with raw tuna and raw salmon not identified as raw on the menu.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The written procedures to use time was provided.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The consumer advisory was provided, printed and posted.
Equipment in poor repair. Observed the reach in cooler at preparation area torn.
Floors not constructed to be easily cleanable throughout the kitchen and dishwasher area.
Ice build up in walk-in freezer.
In-use wet wiping cloth/towel used under cutting board.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed gauge for rinse is not working, it doesn't move.
Old labels stuck to food containers after cleaning.
Outer openings not protected with self-closing doors.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at walk in cooler floor. Observed unsealed concrete at the back of the kitchen area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.