JOHNNY LONGBOATS
2401 N OCEAN AVE, Riviera Beach FL 33404 · 561-249-2795
Last inspected Jul 16, 2026 · 22 visits since January 2024
SEP 25
SEP 25
NOV 25
JAN 26
JUL 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen prep area crawling on wall behind prep table, operator eliminated
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025061662 | Jul 23, 2025 | Sep 22, 2025 | — |
| 2--2025027889 | Mar 18, 2025 | May 13, 2025 | — |
| 2--2024018769 | Mar 19, 2024 | May 8, 2024 | $800 |
| 2--2023017283 | Feb 21, 2023 | Apr 18, 2023 | $1,240 |
| 2--2019030857 | May 31, 2019 | Jun 27, 2019 | $400 |
| 2--2019015413 | Mar 13, 2019 | Apr 25, 2019 | $200 |
Inspection history
22 visits, newest first
Jul 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
What the inspector wrote — 4 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. clam chowder soup (60-55F - Cooling) in walk-in freezer; as per operator food cooked yesterday and moved to walk-in freezer this morning; food never reached 41 F or below within 6 hours; See Stop Sale
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 41 degrees Fahrenheit within 6 hours. clam chowder soup (60-55F - Cooling) in walk-in freezer; as per operator food cooked yesterday and moved to walk-in freezer this morning; food never reached 41 F or below within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (44F - Cold Holding) in cooler #1 at cook line; chicken (43-48F - Cold Holding); cooler #5 at cook line; all foods not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed on ice and smaller portions made;
Oyster tags not marked with last date served- some tags; as per operator batches finished yesterday Advised to mark;
Jan 29, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked mussels in cooler at cook line; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. haddock (44F - Cold Holding);in cooler at frying station; roast beef (43-54F - Cold Holding);in cooler at sandwich table; Foods not prepared or portioned today; food out of temperature for approximately 20 minutes; food placed in ice;
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed employees breaking down the breakfast buffet and trying to wrap foods to place back in the walk-in cooler; educated operator; See Stop Sale
Bowl used to dispense cut onions in cooler at salad station; removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); fixed to 100 ppm
Nov 12, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 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. Dishwasher (Chlorine 0ppm) operator was able to fix to 100 ppm;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine test strips at dishwasher
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 at salad station Advised operator to remove
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack pack stored near clean dishes in dishwasher area; stored properly
Sep 30, 2025Administrative 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna over hot dogs and cooked lobster in reach in cooler at cook line; stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in walk-in cooler; stored properly
Food-contact surface soiled with food debris, mold-like substance - some cutting boards at low boy at cook line
Cutting board has cut marks and is no longer cleanable- cutting boards at law boy at cook line;
In-use knife/knives stored in cracks between pieces of equipment. Knifes between wall and prep tables at the back of the kitchen Removed
Raw fruits/vegetables not washed prior to preparation. Observed cut avocado with stickers on; educated operator;
Sep 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw hamburger while placing on grill to cook and then handled ready to sandwich buns without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; raw fish stored over uncovered storage container of cooked corn. Operator moved cooked corn above raw fish.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shrimp stored above cooked chicken wings. Operator moved raw shrimp below cooked chicken.
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 Spray Bottle (Quaternary 500+ppm). Instructions indicate for proper use dilute to a concentration between 200ppm to 400ppm. Operator stated not diluted from manufacturer bottle to spray bottle, diluted to 200ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At expo line countertop cold well; portioned sour cream (56F - Ambient Cooling 11:30/56F 12:25). Operator stated sour cream portioned one hour prior, at this rate will not reach 41F within 4 hours, moved sour cream portions to reach in cooler to facilitate faster cooling.
Uncovered food stored near sink exposed to splash. At bar; uncovered pitchers of tea stored next to hand wash sink exposed to splash. Operator covered pitchers.
Aug 20, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 8 high priority.
8 High priority1 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (50F - Cooling). Operator stated cooling overnight in full deep, tightly covered container, did not reach 41F within 6 hours. See Stop Sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then handled plated food to deliver to customer without washing hands. Operator discussed with employee who then washed hands.
Non-food grade "thank you" bag used in direct contact with food (ready to eat potatoes). Operator discarded bag.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw steak stored over washed/cut vegetables. Operator moved raw steak.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At 6 drawer low boy; raw hamburger stored over raw fish. Operator moved raw hamburger to bottom middle drawer.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling on floor under shelves across from ice machine. Operator eliminated live roach, cleaned and sanitized area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; cooked rice (50F - Cooling). Operator stated cooling overnight in full deep,tightly covered container, did not reach 41F within 6 hours. See Stop Sale.
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. At Right side flip top cooler; Alfredo cream sauce/raw scallops/cooked crab/cooked noodles/chicken broth/cheese/cooked shrimp no time mark. Operator stated held using time as a public health control, identified in written procedures, held less than 4 hours, applied appropriate time mark.
Paper towel dispenser at hand wash sink on cook line not working/unable to dispense paper towels. Operator unjammed paper towels.
Dead roaches on premises. Approximately 2 dead roaches in kitchen on floor. Operator removed dead roach, cleaned and sanitized area.
Jul 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Approximately 8 live, small flying insects found behind bar, flying around/landing on draft beer dispensing system/drains. Advised Operator to eliminate live, small flying insects.
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. Bar Dishwasher (Chlorine 0ppm). Operator primed machine, retested at 0ppm. Advised Operator to manually sanitize dishes until machine repaired and able to sanitize properly.
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 soiled dishes while washing and rinsing and then handled clean/sanitized dishes while removing from dishwasher without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pantry; boiled eggs (61F - Cold Holding). Operator stated not prepared or portioned today, tap water added to boiled eggs prior to being placed in flip top less than 1 hour prior, added ice. At Right side drawers under grill; raw salmon (48F - Cold Holding). Operator stated not prepared or portioned today, held in drawer less than 1 hour, covered with bag of ice. At Right side flip top; chicken stock (47F - Cold Holding); Alfredo cream sauce (50F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 1 hour, added ice.
Toxic substance/chemical improperly stored. Cleaning chemical stored over fryer oil. Operator removed cleaning chemical.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Pantry flip top cooler; cut tomatoes (52F - Ambient Cooling 10:10/52F 10:45). Operator stated tomatoes cut 1 hour prior, cooling overfilled in pan on make top, at this rate will not reach 41F within 4 hours, moved to reach in cooler to facilitate faster cooling.
May 20, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 21, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Establishment has removed raw bar, added walls/removed walls, added additional food preparation area with hand wash sink, no plans submitted/approved.
Feb 19, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Drawers under grill; raw hamburger (50F - Cold Holding). Operator stated not prepared or portioned today, drawer not closed properly during use, held less than 2 hours, removed to be cooked for immediate service. At Cook line flip top; Alfredo cream sauce (46F - Cold Holding); cooked pasta (46F - Cold Holding); cooked lasagna (45F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 2 hours, added bags of ice. At walk-in cooler; cooked pasta (47F - Cold Holding). Operator stated not prepared or portioned today, held on top of pasta currently cooling less than 2 hours, separated and added bags of ice.
Clam/oyster tags not marked with last date served. Advised Operator to mark tags with date last 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/. Establishment has removed raw bar, added walls/removed walls, added additional food preparation area with hand wash sink, no plans submitted/approved.
Feb 18, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority6 Intermediate1 Basic
Show 13 findings ▾
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 soiled dishes while scraping into garbage can at dish area and then handled ice scoop and ice machine lid and ice bucket at ice machine and scooped ice for customers drinks without washing hands. Operator discussed with employee who then washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw steak while cooking and then handled bread without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils, plates and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored over minced garlic and butter at cook line. Advised Operator to not store ready to eat below raw.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Drawers under grill; raw hamburger (50F - Cold Holding). Operator stated not prepared or portioned today, drawer not closed properly during use, held less than 2 hours, removed to be cooked for immediate service. At Cook line flip top; Alfredo cream sauce (46F - Cold Holding); cooked pasta (46F - Cold Holding); cooked lasagna (45F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 2 hours, added bags of ice. At walk-in cooler; cooked pasta (47F - Cold Holding). Operator stated not prepared or portioned today, held on top of pasta currently cooling less than 2 hours, separated and added bags of ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked fish (98F - Hot Holding); cooked chicken (108F - Hot Holding). Operator stated items cooked prior to being held on plate/in pan on grill for less than 1 hour, advised Operator to reheat both items to 165F to be held at 135F or above, reheated only chicken to 170F.
Clam/oyster tags not marked with last date served. Advised Operator to mark tags with date last served.
Equipment drain line draining into handwash sink. At pantry; air conditioner drain line draining into hand wash sink. Advised Operator to remove.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler: cooked pasta (55F - Cooling 1:15pm/55F 1:45pm). Operator stated cooling for 1 hour in optioned bags tightly sealed and closely stacked on sheet trays at this rate will not reach 41F within a total of 6 hours. Advised Operator cooked pasta requires cooling to 41F within a total of 6 hours.
Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime. Advised Operator to wash, rinse and sanitize.
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/. Establishment has removed raw bar, added walls/removed walls, added additional food preparation area with hand wash sink, no plans submitted/approved.
Oysters tag removed from original container prior to container being emptied. Operator retrieved tag from stack of already served/sold oysters and replaced.
Soiled dry wiping cloth in use on cutting board at cook line. Advised Operator to remove.
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. crab soup (54F - Cooling) operator states prepared last evening held in walk in cooler overnight and more than 6 hours in covered container - see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Small make table - fresh oysters over chopped tomatoes and shredded lettuce - operators moved all ready to eat products from lower unit of the make table.
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. fry station top make table - shredded mozzarella (48F - Cold Holding); shredded cheese (48F - Cold Holding) operator states not portioned or prepared today held in unit overnight and more than 4 hours - 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. fry station top make table - shredded mozzarella (48F - Cold Holding); shredded cheese (48F - Cold Holding) operator states not portioned or prepared today held in unit overnight and more than 4 hours - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. crab soup (54F - Cooling) operator states prepared last evening held in walk in cooler overnight and more than 6 hours in covered container - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry station top make table - shredded mozzarella (48F - Cold Holding); shredded cheese (48F - Cold Holding) operator states not portioned or prepared today held in unit overnight and more than 4 hours - see stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink used for purposes other than handwashing. Employee filled container with water from hotline hand sink - instructed employee on hand sink policy.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. 1 can ground tomato dented at the seam.
Spray bottle containing toxic substance not labeled. At bar area spray bottle containing sanitizer not labeled, operator labeled container as sanitizer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, operator discarded.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Back area of kitchen ice machine bin interior has a hole exposing insulation. Advised operator to get repaired.
Working containers of food removed from original container not identified by common name. Squeeze bottle containing coffee not labeled, operator applied proper label.
Mar 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - clam chowder (53F-64F - Cold Holding) held in covered 5 gallon containers overnight and more than 6 hours - see stop sale.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken and fish over conch fritter mix and cooked shrimp. Raw shucked oyster over sliced tomatoes-operator moved RTE foods to adjacent cooler.
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 41 degrees Fahrenheit within 6 hours. Walk in cooler - clam chowder (53F-64F - Cold Holding) held in covered 5 gallon containers overnight and more than 6 hours - see stop sale. pantry make table - feta cheese (46F - Cold Holding); crumbled blue (46F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry station make table - scallops (54F - Cold Holding); cooked vegetables (53F); chicken broth (53F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); butter (60F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry station make table - scallops (54F - Cold Holding); cooked vegetables (53F); chicken broth (53F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); butter (60F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - see stop sale. pantry make table - feta cheese (46F - Cold Holding); crumbled blue (46F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - see stop sale. walk in cooler - portioned cooked pasta (48F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. warmer - cooked rice (118F - Hot Holding) held under 2 hour - operator moved to oven to reheat to 165F.
Clam/mussel/oyster tags not marked with last date served. Reviewed last date tag system.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - chicken tenders (47F - Cooling) 12:25pm ambient cooling since 10am recheck 25mins 47F. Held in top unit - operator moved to walk in cooler.
Handwash sink not accessible for employee use at all times. Hot line hand sink - garbage can removed.
No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand sink - operator provided.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from prep area.
Time/temperature control for safety food thawed in an improper manner. Bags of seafood thawing in sink - no running water - operator moved to cooler.
Jan 19, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 19, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. At back prep area- observed approximately 3 live roaches climbing on wall near prep table.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Dead roaches on premises. At dry storage area- observed approximately 8 dead roaches on floor near ice machine and beer canisters.
Jan 18, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler Raw chicken over sliced beef, operator moved raw chicken to proper storage space
Roach activity present as evidenced by live roaches found. At back prep area- observed approximately 3 live roaches climbing on wall near prep table.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline- cooked plaintain (101F - Hot Holding)- food out of temperature for 2.5 hours- operator moved to be reheated to 165F.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Spray bottle containing toxic substance not labeled. At hostess station
Wild bird present inside establishment. At dining room observed approximately two wild birds walking around establishment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior with black mold like substance by mop sink.
Dead roaches on premises. At dry storage area- observed approximately 8 dead roaches on floor near ice machine and beer canisters.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle on prep counter- operator stored removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and bag over dry goods at storage area- operator removed.
Exterior door has a gap at the threshold that opens to the outside. At back door near mop sink- gap in back door.
No handwashing sign provided at a hand sink used by food employees. No hand sash sing and hand wash sink by pantry.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Roll down shades open - exposed to environmental factors with no screen protection.
Jan 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen prep area crawling on wall behind prep table, operator eliminated
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. At walk in cooler Commercially processed reduced oxygen packaged Maui and tuna labeled remove from package before thawing, no longer frozen. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line pan on grill Grilled chicken (95F - Hot Holding) operator chicken cooked today and intentionally held in pan on grill until served, being held For 3.5 hours, operator corrected by reheating to 165F.
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. At walk in cooler Commercially processed reduced oxygen packaged Maui and tuna labeled remove from package before thawing, no longer frozen. See stop sale.
Dead roaches on premises. 1 dead roach at bar area on drain under draft beer dispenser, operator removed.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. East and south side of building outer openings not protected, windows open, screens raised (see violations 35A-15-4 and 35A-02-6
Jan 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 11 high priority.
11 High priority3 Intermediate4 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area 1 can of marinara sauce dented
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line employee switched from battering raw fish to handling ready to eat peppers without washing hands. Discussed with operator who then discussed with employee who then washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live small flying insects in kitchen prep area not landing on food or food contact surfaces. 6 live small flying insects in inside bar area flying around/landing on draft beer dispenser.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen prep area crawling on wall behind prep table, operator eliminated
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. At walk in cooler Commercially processed reduced oxygen packaged Maui and tuna labeled remove from package before thawing, no longer frozen. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At flip top cooler opposite deep fryer Alfredo sauce (48F - Cold Holding), scallops (50F - Cold Holding); cooked sausage (50F - cold holding) cooked pasta 47F - cold holding) operator stated that all items not prepared or portioned today held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler opposite deep fryer Alfredo sauce (48F - Cold Holding), scallops (50F - Cold Holding); cooked sausage (50F - cold holding) cooked pasta 47F - cold holding) operator stated that all items not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. At cook line Coleslaw ambient cooling since 11:00 am temperature taken at 3:30 (50F - ambient cooling) operator stated coleslaw prepared at 11:00am coleslaw did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At cook line Coleslaw ambient cooling since 11:00 am temperature taken at 3:30 (50F) operator stated coleslaw prepared at 11:00am coleslaw did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line pan on grill Grilled chicken (95F - Hot Holding) operator chicken cooked today and intentionally held in pan on grill until served, being held For 3.5 hours, operator corrected by reheating to 165F.
Toxic substance/chemical improperly stored. At dry storage area can of oven cleaner stored over bag of potatoes, operator corrected by removing can of oven cleaner to proper position.
Handwash sink used for purposes other than hand washing. At salad station several items stored in hand washing sink, operator removed items
No soap provided at handwash sink. At cook line right side hand wash sink; no soap. Operator provided soap.
Wild bird present inside establishment. 3 live birds flying around inside dining room and bar area.
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. At walk in cooler Commercially processed reduced oxygen packaged Maui and tuna labeled remove from package before thawing, no longer frozen. See stop sale.
Dead roaches on premises. 1 dead roach at bar area on drain under draft beer dispenser, operator removed.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. East and south side of building outer openings not protected, windows open, screens raised (see violations 35A-15-4 and 35A-02-6
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler boxed of unwashed celery stored over uncovered tray of cooling/cooked chicken. Operator corrected by removing box of celery to proper storage space.
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.