CLEAR SKY CLUB HAUS
36355 E LAKE RD, Palm Harbor FL 34685 · 727-330-7471
Last inspected Jul 23, 2026 · 19 visits since November 2023
MAR 25
AUG 25
MAR 26
MAR 26
JUL 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen, landed on Brussels sprouts being prepped. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024049856 | Jun 25, 2024 | Sep 23, 2024 | $200 |
| 3--2015048435 | Oct 23, 2015 | Nov 20, 2015 | $200 |
Inspection history
19 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (60F - Cold Holding, second temperature at 10:15am 55F cooling); The Pico was located on the expo line and was placed in the cooler right after the cooler was tuned on before the cooler had time to reach proper temperature. and it read 35F ambient temperature.
Handwash sink used for purposes other than handwashing. Strainer in hand wash sink, sink being used as dump sink.
Cutting board has cut marks and is no longer cleanable. Multiple grooved cutting boards.
Open dumpster lid.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line. Containing food removed from its original container not labeled with common names.
Mar 18, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Utensils in poor condition. Fryer skimmer net observed to have rips in screen. Metal fragments sticking out. Utensil used to skim the oil that the nacho chips are fried in. Operator discarded the fryer skimmer.
Mar 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher going from soiled to clean dishes with no hand wash.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (51F - Cold Holding); sour cream (50F - Cold Holding); cooked beef (50F - Cold Holding); butter (51F - Cold Holding); cream cheese (50F); shredded cheddar (50F - Cold Holding). Unit had become unplugged. All foods were in the unit less than 4 hours and were placed in the walk in cooler to cool. Unable to correct temperatures. Cook returned the food to the line before the temperature could get in compliance
No handwash sink located in vending machine area where employees service bulk food machines. 2 hand wash sinks had utensils stored in them during inspection. Operator removed utensils. Discussed the need to use hand wash sinks for washing hands only.
Clean knives stored in soiled rack. Operator removed to be washed, rinsed and sanitized.
Open dumpster lid.
Single-service articles improperly stored. Single service disposables stored in shed that is not smooth and easily cleanable and contains paint. Discussed the need to remove disposables.
Waste line missing at soda gun holster. Behind bar.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt (45F - Cold Holding, second temperature 45F cooling at 10:37); pico (46F - Cold Holding second temperature 43F cold holding), temperatures were taken and recorded this morning less than 4 hours ago. Operator added ice to the well.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
Cove molding at floor/wall juncture broken/missing. Cove molding missing in multiple areas in the kitchen.
Exterior door has a gap at the threshold that opens to the outside. Rear door has an open area to the outside between door and frame
Floor soiled/has accumulation of debris. Floors heavily soiled, cook line prep areas, food storage areas, behind the bar.
Floor tiles missing and/or in disrepair. Through out kitchen. Operator stated that they are getting ready to retire the kitchen.
Waste line missing at soda gun holster. Shindig bar
Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from its original container not labeled with common name.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Toxic substance/chemical improperly stored. Spray bottle of sanitizer hanging off wire shelf containing food.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, slicer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cuban Sandwiches and ribs not dated cook stated they were made Sunday and was able to date them accordingly
Cove molding at floor/wall juncture broken/missing. Cove molding Ming in areas of main kitchen
Floor soiled/has accumulation of debris. Floors soiled throughout cook line, prep areas, dishwasher area and food storage areas.
Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Food containers such as squeeze bottles and shakers have an excessive build up of food debris, soil. Discussed the need to wash rinse and sanitize food containers before refilling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dry ingredient bins, ice bucket, exterior of fixed equipment on cook line, exterior of dish machines behind the bar and in the kitchen.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line
Standing water in bottom of reach-in-cooler. Substantial amount of standing water in lower portion of make table on cook line
Jan 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked meatloaf dated 1/10/25, discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked meatloaf dated 1/10/25, discarded. Mahi thawed in closed package, discarded. Discussed ROP fish thawing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 48f, black beans 47f, breakfast items sitting in pan not in reach in cooler for cold holding. Items moved.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. Cutting boards on cooks line. Gasket for stand up freezer on line soiled.
No soap provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Mahi thawed in closed package, discarded. Discussed ROP fish thawing procedures.
Floor area(s) covered with standing water. Alley.
Ice buildup in walk-in freezer. Freezer door frame and door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
Raw fruits/vegetables not washed prior to preparation. Cucumbers being cut out of package not washed.
Nov 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris. Cutting boards on cookline stained. Area around soda nozzles soiled with dust.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted.
Cutting board has cut marks and is no longer cleanable. All cutting boards on cookline.
Floor soiled/has accumulation of debris. Underneath equipment throughout bar, server station and back of house. Walls soiled
Floor tiles missing and/or in disrepair. Bar and walk in cooler
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. Reach in freezer in bar area.
Oct 31, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
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. Dishmachine was running throughout inspection. When tested, it was 0ppm. The operator primed and refilled wash, and it tested 50ppm. When ran a third time, it was 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Triple sink 100ppm chlorine.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched dirty dishes, ran dishmachine, changed gloves then touched clean dishes. Discussed with manager who discussed with employee.
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 operator procedure
Food-contact surface soiled with food debris. Cutting boards on cookline stained. Area around soda nozzles soiled with dust.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on drop plate of ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted.
Cutting board has cut marks and is no longer cleanable. All cutting boards on cookline.
Floor soiled/has accumulation of debris. Underneath equipment throughout bar, server station and back of house. Walls soiled
Floor tiles missing and/or in disrepair. Bar and walk in cooler
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. Reach in freezer in bar area.
Oct 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 9 high priority.
9 High priority7 Intermediate12 Basic
Show 28 findings ▾
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. Dishmachine was running throughout inspection. When tested, it was 0ppm. The operator primed and refilled wash, and it tested 50ppm. When ran a third time, it was 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Triple sink 100ppm chlorine.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on line cracked egg and changed gloves then touched clean equipment. No handwash. Discussed with manager who discussed with employee.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched dirty dishes, ran dishmachine, changed gloves then touched clean dishes. Discussed with manager who discussed with employee.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef above raw shrimp in walk in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shepard pie was dated 10/14/24. Operator discussed with employee who states that she wrote the wrong date on the Shepards pie, and it was prepared on 10/22/24. Cooked mushrooms date marked 10/16/24. Employee states she wrote the incorrect date and mushrooms were prepared on 10/20/24. Operator fixed the date on the containers.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 eggs on cookline cracked.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (63F - Cold Holding) in cooler in server area. Operator said they were sitting out of temperature for 1 hour. All other items in cooler were at proper temperature.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator states all food was removed from cooler at 8:30am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded pork (103F - Hot Holding) sitting on top of items in steam table for 30 minutes. Operator began reheating to 165F.
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 operator procedure
Food-contact surface soiled with food debris. Cutting boards on cookline stained. Area around soda nozzles soiled with dust.
Handwash sink used for purposes other than handwashing. 2 tiles sitting in handwash sink next to 3 compartment sink. Operator relocated.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for quaternary sanitizer used for wiping cloths or chlorine test strips used for dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Operator stocked paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs cooked on 10/21/24 not date marked. Discussed with manager and employee.
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. Robyn expired 6/29/2024
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on drop plate of ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted.
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. Tuna thawed in walk in cooler not removed from package before thawing. Package states to remove from packaging before thawing. Discussed with manager. See stop sale.
Cutting board has cut marks and is no longer cleanable. All cutting boards on cookline.
Employee eating in a food preparation or other restricted area. Employee food on device station table. Operator relocated
Floor soiled/has accumulation of debris. Underneath equipment throughout bar, server station and back of house. Walls soiled
Floor tiles missing and/or in disrepair. Bar and walk in cooler
Food stored on floor. Box of bread and margarita mix stored on floor of walk-in freezer. Operator relocated.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. Reach in freezer in bar area.
Water draining onto floor surface. Water draining onto floor while dishmachine in bar is running.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Operator corrected to 100ppm chlorine
Jun 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cookline. Build up behind soda nozzles in server area
Floor soiled/has accumulation of debris. Cookline, prep areas, was washing area, bar, walk in cooler/freezer
Floor tiles missing and/or in disrepair. Tiles in walk in cooler and bar area
Interior of refrigerator or freezer in disrepair. Heavily damaged door to walk in freezer. Unable to close. Freezer is inside walk in cooler. Door coming off the hinge. Ice build up inside interior of walk in freezer
Standing water in bottom of reach-in-cooler. All reach in coolers on cook line
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler
Jun 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. First drawer on cookline. Operator states temperatures were taken at 12pm, all food was 41F. Operator moved to different unit: shredded cheese (54F - Cold Holding); American cheese (55F - Cold Holding) In cooler across from grill, temperatures taken at 12pm, operator moved foods to freezer for rapid chill: rice (47F - Cold Holding); Shepard pie (47F - Cold Holding); Fish (46F - Cold Holding); shrimp (45F - Cold Holding); sausage (46F - Cold Holding) In back of walk in cooler, no temperatures taken and not cooling: meatballs (44F - Cold Holding); ribs (46F - Cold Holding) See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cookline. Build up behind soda nozzles in server area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink mold like substance on ice machine in kitchen
Floor soiled/has accumulation of debris. Cookline, prep areas, was washing area, bar, walk in cooler/freezer
Floor tiles missing and/or in disrepair. Tiles in walk in cooler and bar area
Interior of refrigerator or freezer in disrepair. Heavily damaged door to walk in freezer. Unable to close. Freezer is inside walk in cooler. Door coming off the hinge. Ice build up inside interior of walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment on cookline
Objectionable odors in walk in cooler or other areas of the establishment. Odor coming from far back right of walk in cooler
Standing water in bottom of reach-in-cooler. All reach in coolers on cook line
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler
Jun 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In back of walk in cooler, no temperatures taken and not cooling: meatballs (44F - Cold Holding); ribs (46F - Cold Holding) See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. First drawer on cookline. Operator states temperatures were taken at 12pm, all food was 41F. Operator moved to different unit: shredded cheese (54F - Cold Holding); American cheese (55F - Cold Holding) In cooler across from grill, temperatures taken at 12pm, operator moved foods to freezer for rapid chill: rice (47F - Cold Holding); Shepard pie (47F - Cold Holding); Fish (46F - Cold Holding); shrimp (45F - Cold Holding); sausage (46F - Cold Holding) In back of walk in cooler, no temperatures taken and not cooling: meatballs (44F - Cold Holding); ribs (46F - Cold Holding) See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried onions (80F - ambient sitting on counter) 2 hours, operator reheated to 204F
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cookline. Build up behind soda nozzles in server area
No soap provided at handwash sink. Handwash sink on cookline. Employee refilled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salmon date marked 6/14/24. Operator states salmon was prepared 2 days ago. Operator changed to correct date.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink mold like substance on ice machine in kitchen
Floor soiled/has accumulation of debris. Cookline, prep areas, was washing area, bar, walk in cooler/freezer
Floor tiles missing and/or in disrepair. Tiles in walk in cooler and bar area
Interior of refrigerator or freezer in disrepair. Heavily damaged door to walk in freezer. Unable to close. Freezer is inside walk in cooler. Door coming off the hinge. Ice build up inside interior of walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment on cookline
Objectionable odors in walk in cooler or other areas of the establishment. Odor coming from far back right of walk in cooler
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. In server station above rack with ketchup. Operator relocated
Standing water in bottom of reach-in-cooler. All reach in coolers on cook line
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler
May 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee with gloves cracked eggs and then touched English muffin without washing hands and changing gloves. Discussed with employee to heat English muffin to 145F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has pink, mold like substance on drop plate. Ice machine in bar area has mold like substance on walls and drop plate. Discussed with manager
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in kitchen area.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line
Floor soiled/has accumulation of debris. Floors in kitchen behind, in between equipment, and along walls. Floors in service station, walk in cooler, and bar area
Floor tiles missing and/or in disrepair. Tiles in bar area and walk in cooler
Food stored on floor. Boxes of shrimp on floor in walk in freezer.
Standing water in bottom of reach-in-cooler. Reach in cooler across from over in kitchen.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Parts of walk in cooler tile is unsealed concrete
May 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 5 high priority.
5 High priority3 Intermediate16 Basic
Show 24 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee with gloves cracked eggs and then touched English muffin without washing hands and changing gloves. Discussed with employee to heat English muffin to 145F.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen, landed on Brussels sprouts being prepped. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top of egg rolls.
Stop Sale issued due to food not being in a wholesome, sound condition. Fly landed on brussel sprouts in prep area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 114F. Cook reheated sausage links to 166F.
Handwash sink not accessible for employee use at all times. Strainer in handwash sink in bar area. Operator relocated strainer. Discussed with manager.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide TPHC procedure. Emailed form and operator began to fill out form
Records/documents for required employee training do not contain all of the required information. No trainer CPFM certificate number for all employee certificates.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has pink, mold like substance on drop plate. Ice machine in bar area has mold like substance on walls and drop plate. Discussed with manager
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in kitchen area.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above prep table. Employee beverage on prep table. Employee food in service station. Employee chewing in food prep area. Discussed with operator.
Employee with no hair restraint while engaging in food preparation. 2 employees handling food not wearing hair restraints. Employees put on hats.
Equipment and utensils not properly air-dried - wet nesting. Pans stacked wet in warewashing area
Floor soiled/has accumulation of debris. Floors in kitchen behind, in between equipment, and along walls. Floors in service station, walk in cooler, and bar area
Floor tiles missing and/or in disrepair. Tiles in bar area and walk in cooler
Food stored on floor. Boxes of shrimp on floor in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On sides of equipment in kitchen. Racks in walk in cooler rusted. Dust on fan in walk in cooler. Walk in cooler shelves soiled with black mold like substance and food debris, black mold like substance on walls in walk in cooler Discussed with manager.
Objectionable odors in bathroom or other areas of the establishment. Strong odor in walk in cooler.
Standing water in bottom of reach-in-cooler. Reach in cooler across from over in kitchen.
Stored food not covered. Mashed potatoes in walk in cooler
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water. Employee turned on water.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Parts of walk in cooler tile is unsealed concrete
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted
Mar 11, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as raw or undercooked
Mar 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 8 high priority.
8 High priority5 Intermediate10 Basic
Show 23 findings ▾
Employee did not dry hands after washing. Cook, washed hands, did not dry them. Discussed proper hand wash with Manager on duty.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher touched dirty dishes, changed gloves but did not wash hands before putting clean gloves on.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked shredded chicken date marked 8 days ago. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked shredded chicken dated 8 days ago.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 53F Micro greens 66F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Micro greens 66F. Manager was not able to determine how long greens were sitting on counter. Butter packets 53F left out of cooler, removed from refrigeration at 8am, then put back into cooler after breakfast. Discussed using time control with manager on duty.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 74F, gravy 105F. Cooked today, placed above broiler. Manager put on stove and reheated both to 165F.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary above 400ppm at triple sink. Corrected to 200ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer, can opener, cutting board stained, interior of ice bin at wait station(repeat violation). Ice scoop stored between liquor bottle. Operator too to dishroom.
Handwash sink not accessible for employee use at all times. Stack of trays on top of sink
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify poached eggs, raw ahi tuna in poke bowl and seared ahi tuna on menu.
No probe thermometer provided to measure temperature of food products. Manager went to store and bought probe thermometer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items. Discussed with Manager on duty. He had employee begin to date items.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in bar area. Manager burnt ice, cleaned and sanitized.
Building components, attachments or fixtures in poor repair. 2 of 3 bathroom stalls out of order in women's restroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table, Multiple employee beverage stored condiments at wait station. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys above prep area next to plates, operator removed.
Floor soiled/has accumulation of debris. Floors, walls, ceilings in kitchen and dishroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets and hinges on cookline. Fan guards in walk in cooler, walk in cooler shelves. Exterior of soda gun.
Raw fruits/vegetables not washed prior to preparation. Stickers still on avocados in avocado on cook line in reach in cooler.
Standing water in bottom of reach-in-cooler. Multiple coolers on cookline.
Time/temperature control for safety food thawed in an improper manner. Calamari thawing in prep sink in standing water, operator turned water on
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
Nov 27, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as raw or undercooked
Employee with no hair restraint while engaging in food preparation - cutting grouper in prep area of kitchen
Floor tiles missing and/or in disrepair at cook line and walk in cooler
Nov 21, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Food placed in soiled equipment. soiled drop plate in the interior of ice machine - black pieces inside ice - stop sale - manager melted the ice
Stop Sale issued due to food not being in a wholesome, sound condition. - soiled drop plate in the interior of ice machine - black pieces inside ice - stop sale ice
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 62 F, cooked chicken 52 F, cooked rice 45 F, cheddar cheese 45 F, crab 50 F, impossible burger 47 F, liquid eggs 49 F in cooler next to steam table opposite stove - manager discarded
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as raw or undercooked
No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures.- thermometer purchased during inspection
Accumulation of black mold-like substance in the interior of the ice machine
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. Cooler next to steam table and opposite stove
Employee with no hair restraint while engaging in food preparation - cutting grouper in prep area of kitchen
Floor tiles missing and/or in disrepair at cook line and walk in cooler
Ice scoop handle in contact with ice at bar
In-use wet wiping cloth/towel used under cutting board in food prep area of kitchen
Standing water in bottom of reach-in-cooler next to steam table/ opposite stove
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.