COOPER
4610 PGA BLVD STE 100, Plam Beach Gardens FL 33418 · 561-622-0032
Last inspected Aug 21, 2026 · 20 visits since December 2023
JAN 25
SEP 25
NOV 25
AUG 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. At ware washing area, live roaches observed. Approximately 10 on top of dish machine Approximately 6 on wall where clean dishes and equipment is stored.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025007551 | Jan 31, 2025 | Mar 6, 2025 | $400 |
| 2--2022049220 | Aug 22, 2022 | Nov 8, 2022 | $400 |
| 2--2022009449 | Jan 25, 2022 | Aug 4, 2022 | $200 |
Inspection history
20 visits, newest first
Aug 21, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 20, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. At ware washing area, live roaches observed. Approximately 10 on top of dish machine Approximately 6 on wall where clean dishes and equipment is stored.
Aug 20, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found. Small flying insects landing on walls, shelves, equipment approximately 10.
Roach activity present as evidenced by live roaches found. At ware washing area, live roaches observed. Approximately 10 on top of dish machine Approximately 6 on wall where clean dishes and equipment is stored.
Aug 19, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 8 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects found. Small flying insects landing on walls, shelves, equipment approximately 10.
Roach activity present as evidenced by live roaches found. At ware washing area, live roaches observed. Approximately 10 on top of dish machine Approximately 6 on wall where clean dishes and equipment is stored.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At walk in cooler, vacuum sealed tuna thawed. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked ribs (46F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler since previous day exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked ribs (46F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler since previous day exceeding 6 hours. See stop sale.
Clams/mussels/oysters removed from original container for long-term storage. At cook line, fresh mussels removed from original container and tags removed from product.
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. See stop sale. At walk in cooler, vacuum sealed tuna thawed. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee beverage on prep table. Operator removed.
Aug 14, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor area(s) covered with standing water. Throughout kitchen, standing water on floor.
Aug 13, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Live, small flying insects found. At kitchen, small flying insects found 3-4 at dry storage landing on shelves, bottles of vinegar 5-10 at ware washing area landing on shelves, walls 10 at hallway entrance to kitchen
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, meatloaf dated 8/4. Operator discarded.
Clams/mussels/oysters tag removed from original container prior to container being emptied. At cook line and walk in cooler, shellfish tags for mussels removed from product.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen, ceiling tiles soiled with dust.
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. See stop sale. At walk in cooler, vacuum sealed fish thawed. Operator discarded.
Floor area(s) covered with standing water. Throughout kitchen, standing water on floor.
Nov 24, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee discarded trash and left through back door - upon return employee put on gloves and proceeded to handle clean equipment and food containers without washing their hands- educated operator - employee washed their hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled dirty dishes than proceeded to changed their gloves and handle clean dishes without washing their hands- educated operator- employee washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw lamb stored over cooked chorizo- operator removed.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At outdoor bar reach in cooler- raw shell eggs 56F- cold holding food not prepared or portioned today- food out of temperature for 2.5 hours- operator pls do in walk in freezer to quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler at end of cookline- Cut Cheese 46-48F- cold holding, carrot cake cream - 46-48F- cold holding cheese 46-48F- cold holding - food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to walk in cooler to quick chill. At outdoor bar reach in cooler-Cut watermelon 50F- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator pls do in walk in freezer to quick chill.
In-use wet wiping cloth/towel used under cutting board.
Wiping cloth sanitizing solution stored on the floor.
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Container of medicine improperly stored. Container of ibuprofen stored over prep counter - operator removed.
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. Dishwasher (Chlorine 0ppm- corrected to 100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw/ undercooked tuna stored over cooked chicken - operator removed.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler - raw shell eggs 49F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler - raw shell eggs 49F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - créme brûlée 49F- cold holding, milk 49F- cold holding, cream cheese frosting carrot cake 49F - cold holding, raw tuna 49F- cold holding, raw beef 49F- cold holding, raw ground beef 49F- cold holding cooked octopus 49F- cold holding, cooked ribs 49F- cold holding pulled pork 49F- cold holding watermelon 49F- cold holding, raw pork 49F- cold holding, egg yolk 49F- cold holding, egg whites 49F- cold holding, buttermilk 49F- cold holding, pooled eggs 49F- cold holding heavy cream 49F- cold holding butter 49F- cold holding cream cheese 49F- cold holding cooked pepper 49F- cold holding raw shrimp 49F- cold holding, smoked salmon 49F- cold holding cheesecake 48F- cold holding feta cheese 46F-cold holding, yogurt 48F- cold holding, ricotta cheese 47F- cold holding, clams 49F- cold holding, mussels 49F- cold holding, raw chicken 47F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - créme brûlée 49F- cold holding, milk 49F- cold holding, cream cheese frosting carrot cake 49F - cold holding, raw tuna 49F- cold holding, raw beef 49F- cold holding, raw ground beef 49F- cold holding cooked octopus 49F- cold holding, cooked ribs 49F- cold holding pulled pork 49F- cold holding watermelon 49F- cold holding, raw pork 49F- cold holding, egg yolk 49F- cold holding, egg whites 49F- cold holding, buttermilk 49F- cold holding, pooled eggs 49F- cold holding heavy cream 49F- cold holding butter 49F- cold holding cream cheese 49F- cold holding cooked pepper 49F- cold holding raw shrimp 49F- cold holding, smoked salmon 49F- cold holding cheesecake 48F- cold holding feta cheese 46F-cold holding, yogurt 48F- cold holding, ricotta cheese 47F- cold holding, clams 49F- cold holding, mussels 49F- cold holding, raw chicken 47F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale.
Handwash sink used for purposes other than handwashing. At coffee station handwashing sink - employee dumped ice in sink- operator removed. At bar handwashing sink sink- large metal strainer in sink.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep counters at cook line - operator removed.
Insect control device installed over food preparation area. Bug zapper and small fly trap stored over prep counter - operator removed.
Apr 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return changed gloves and started handling clean utensils- educated operator- employee washed hands.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm)- corrected to 100ppm.
Clam/mussel tags not marked with last date served.
Exterior door has a gap at the threshold that opens to the outside.
Apr 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside.
Jan 31, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Brunch Menu, Eggs Benedict, Smoked Salmon Eggs Benedict, Short rib Egg Benedict, Smoked salmon Avocado toast, Huevos Rancheros Wet Burrito and Steakand Eggs - with no indication that these items are all served raw/ undercooked
Exterior door has a gap at the threshold that opens to the outside.
Jan 30, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At hallway leading into kitchen from dinning room- approximately 12 small flying insects landing on wall and shelves with hot sauce. At inside bar area approximately 10 small flying insects landing on dump sink, alcohol bottles and bar counter. **Admin Complaint** Priority: High Priority
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Brunch Menu, Eggs Benedict, Smoked Salmon Eggs Benedict, Short rib Egg Benedict, Smoked salmon Avocado toast, Huevos Rancheros Wet Burrito and Steakand Eggs - with no indication that these items are all served raw/ undercooked. Priority: Intermediate
Observed: Exterior door has a gap at the threshold that opens to the outside. Priority: Basic
Observed: Single-service articles improperly stored. Single service items stored in dumpster area. Priority: Basic
Jan 30, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 4 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At hallway leading into kitchen from dinning room- approximately 5 small flying insects landing on wall and shelves with hot sauce. At kitchen area- approximately 15 small flying insects landing on single service containers and clean dishes above prep counters and food. At coffee station approximately 3 small flying insects on coffee machine and on wall above coffee station. At dinning room approximately 5 small flying insects landing on walls. At indoor bar area- approximately 5 small flying insects landing on bar counter and bottles of alcohol.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Brunch Menu, Eggs Benedict, Smoked Salmon Eggs Benedict, Short rib Egg Benedict, Smoked salmon Avocado toast, Huevos Rancheros Wet Burrito and Steakand Eggs - with no indication that these items are all served raw/ undercooked
Exterior door has a gap at the threshold that opens to the outside.
Single-service articles improperly stored. Single service items stored in dumpster area
Jan 29, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Observed: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/ opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler - parsnip Purée dated 01/16/25 and shredded cheese dated 01/21/25 - not used with 7 days - see stop sale. Priority: High Priority
Observed: 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 handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands. Priority: High Priority
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At hallway leading into kitchen from dinning room- approximately 12 small flying insects landing on wall and shelves with hot sauce. At inside bar area approximately 10 small flying insects landing on dump sink, alcohol bottles and bar counter. **Admin Complaint** Priority: High Priority
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over pork chops - operator removed and stored properly. Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At mini fridge at cookline- carrot cake 47-50F - cold holding, mozzarella 50-52F- cold holding, manchego cheese 51-55F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At mini fridge at cookline- carrot cake 47-50F - cold holding, mozzarella 50-52F- cold holding, manchego cheese 51-55F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At double drawer reach in cooler - ground beef 51F,- cold holding, raw steak 52F- cold holding, raw chicken 50F- cold holding, pulled pork 51Fcold holding, octopus 51F- cold holding- food not prepared or portioned today - food out of temperature for 3 hours - operator moved food to walk in cooler to quick chill. Priority: High Priority
Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double drawe ranch in cooler by cookline - salmon 45F at 2:30 to 46F at 3:05( cooling since 12:00), raw shrimp 45F at 2:30 ( cooling since 12:00), marinated shrimp 45F at 2:30 ( cooling since 12:00), cod fish 45F at 2:30 ( cooling since 12:00), mahi filet 45F at 2:30 ( cooling since 12:00) mahi strips 45F at 2:30 ( cooling since 12:00)- at current rate of cooling food will not reach to 41F within remaining time - operator placed ice bags on food to quick chill. At prep area- Cooked potatoes 66-72F at 2:15 to 71F at 3:00 ( cooling since 1:50), cooked Brussels sprouts 67F-73F at 2:25 to 71F at 3:00( cooling since 1:50)- food stored in large quantity- at current rate of cooling food will not reach to41F within remaining time - operator placed on sheet trays and placed in walk in freezer to quick chill. At reach in cooler at end of cookline - smoked salmon 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00) cut tomatoes 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00) cooked eggs 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00), chicken salad 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00) cooked corn 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00) cream 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00), raw tuna 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00)- cooler door left open - at current rate of cooling food will not reach to 41F within remaining time - operator moved food to walk in freezer to quick chill. Priority: Intermediate
Observed: Handwash sink not accessible for employee use at all times. Handwashing sink blocked by trash can in kitchen operator removed. Priority: Intermediate
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Brunch Menu, Eggs Benedict, Smoked Salmon Eggs Benedict, Short rib Egg Benedict, Smoked salmon Avocado toast, Huevos Rancheros Wet Burrito and Steakand Eggs - with no indication that these items are all served raw/ undercooked. Priority: Intermediate
Observed: Exterior door has a gap at the threshold that opens to the outside. Priority: Basic
Observed: Raw fruits/vegetables not washed prior to preparation. At reach in cooler at cookline in use avocados with stickers still attached - educated operator - employee removed and wash ed properly. Priority: Basic
Observed: Single-service articles improperly stored. Single service items stored in dumpster area. Priority: Basic
Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) Priority: Basic
Observed: Wiping cloth sanitizing solution stored on the floor- at cookline- operator corrected. Priority: Basic
Jul 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk-in cooler - ricotta cheese sauce dated 07/13, yogurt sauce 07/11 and cooked couscous 07/11- food not sold within 7 days after preparation - see stop sale.
Exterior door has a gap at the threshold that opens to the outside.
Jul 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler on tray- cooked onions 102F at 1:25 74F at 2:40( cooling since 12:55)- food stored in large quantity- at current rate of cooling food did not reach 41F within 2 hours- see stop sale.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk-in cooler - ricotta cheese sauce dated 07/13, yogurt sauce 07/11 and cooked couscous 07/11- food not sold within 7 days after preparation - see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At cookline reach in cooler drawers - raw shell eggs stored over cooked mussels - operator moved raw shell eggs to lower shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler - raw ground beef stored over raw pork ribs- operator moved raw ground beef to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler on tray- cooked onions 102F at 1:25 74F at 2:40( cooling since 12:55)- food stored in large quantity- at current rate of cooling food did not reach 41F within 2 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler drawers - mahi 47-50F cold holding, salmon 46-50F- cold holding, raw beef 50F- cold holding, raw chicken 46-50F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours - operator moved food to walk in freezer to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler drawers at end of cookline- chopped lettuce 50F at 2:00 to 50F at 2:45 ( cooling since 11:30, chicken salad 50-54F at 2:00 to cut tomatoes 50-54F at 2:00 to 51-54F at 2:45 ( cooling since 11:30) guacamole 50-54F at 2:00 to 51-54F at 2:45( cooling since 11:30) cut tuna 50-54F at 2:00 to 51-54F at 2:45 ( cooling since 11:30),- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in freezer to quick chill. At reach in cooler drawers - cooked corn 74F at 2:00 to 74F at 2:15 ( cooling since 12:15)- at current rate of cooling food did not reach 41F within remaining time - operator placed in walk in freezer to quick chill.
Exterior door has a gap at the threshold that opens to the outside.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at cookline prep counter - operator removed.
Wiping cloth sanitizing solution stored on the floor- at cookline.
Jan 12, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 15, 2023Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Change of ownership Plans does not match. Ice machine, clean pots and pans, new dishes and paper products in dumpster room. Checked plans. On plans just mop sink in this room. On plans ice machine was inside.
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.
Food stored in a prohibited area. Change of ownership Plans does not match. Ice machine, clean pots and pans, new dishes and paper products in dumpster room. Checked plans. On plans just mop sink in this room.
Dec 14, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority7 Intermediate2 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 76 f in pan between two coolers on cook line as per chef since 11:30 current time 4:57 pm, grilled onions 49 (grilled at 11:30 current time 4:30 ), roasted tomatoes 83 f as per manager roasted around 12:00 pm current time 4:50 pm. rice 59 as per chef since 11:30, bean sprouts 49 f as per chef since 11:30 current time 4:58, pasta 46, in bottom section as per chef since 11 am now 5 pm,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 76 f in pan between two coolers on cook line as per chef since 11:30 current time 4:57 pm, grilled onions 49 (grilled at 11:30 current time 4:30 ), roasted tomatoes 83 f as per manager roasted around 12:00 pm current time 4:50 pm. rice 59 as per chef since 11:30, bean sprouts 49 f as per chef since 11:30 current time 4:58, pasta 46, in bottom section as per chef since 11 am now 5 pm,
Clam/mussel/oyster tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked wings 68 cooked at 2:30 cooling 2 hours 30 mi, cooked ribs 80 f as per chef put in cooler at 3:15 pm now 5:05 pm, liquid eggs 37, milk 37,, empanada stuffing mix 53 f( cooked shrimps) cook cool then mix with butter and cream. Mixed at 3 pm. finger potatoes 69 cooked at 3:45 now 5:12Second temperature after 20 minutes wings 66, ribs already cut and portioned, shrimp mix 52, finger potatoes 67 At this rate of cooling it will not reach 41 within total 6 hours
Handwash sink not accessible for employee use at all times. 3 large knives in hand sink by coffee machine. Employee removed the knifes.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare
No paper towels or mechanical hand drying device provided at handwash sink. At outdoor bar hand sink
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Change of ownership Plans does not match. Ice machine, clean pots and pans, new dishes and paper products in dumpster room. Checked plans. On plans just mop sink in this room. On plans ice machine was inside.
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.
Food stored in a prohibited area. Change of ownership Plans does not match. Ice machine, clean pots and pans, new dishes and paper products in dumpster room. Checked plans. On plans just mop sink in this room.
Wet wiping cloth not stored in sanitizing solution between uses. At expo station. Manager put in sanitizer bucket.
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.