LIGHTHOUSE RESTAURANT
7600 N HWY 19, Fanning Springs FL 32693 · 352-359-5626
Last inspected Apr 29, 2026 · 18 visits since July 2023
AUG 25
SEP 25
OCT 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in salad prep area,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,350
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2022014751 | Mar 15, 2022 | May 25, 2022 | $600 |
| 5--2021011747 | Mar 2, 2021 | Jul 15, 2021 | $250 |
| 5--2018004747 | Jan 23, 2018 | May 29, 2018 | $300 |
| 5--2015036173 | Jul 14, 2015 | Oct 8, 2015 | $200 |
Inspection history
18 visits, newest first
Apr 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority4 Intermediate10 Basic
Show 19 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling food on cook line without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored above creamer in reach-in cooler across from tabletop oven. Employee placed eggs next to creamer.
Rodent activity present as evidenced by rodent droppings found. Observed two rodent droppings on dish room floor beneath counter. Dish room is separated from kitchen by a wall with a doorway. Observed four rodent droppings in chemical closet next to dish room. Manager cleaned all droppings during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to prep table with tabletop oven: noodles (46F - Cold Holding). Employee stated noodles placed in cooler one hour prior to temperature being taken. Employee placed noodles in reach-in freezer to reduce temperature, noodles (35F - Cold Holding).
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Both sides of splitter for faucet next to back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table next to cook line oven soiled with old food debris. Cutting boards in salad prep area stained.
Handwash sink used for purposes other than handwashing. Lid stored in cook line hand washing sink. Bottle of degreaser stored in dish area hand washing sink. Employees removed both items from hand washing sinks.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Paperwork not completely filled out. Inspector provided operator with paperwork to fill out.
Spray bottle containing toxic substance not labeled. Spray bottle of cleaner in dish area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in main kitchen area, paint peeling. Ceiling and floor in storage room next to salad prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in wait station. Employee removed drink during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink in reach-in cooler next to prep table with oven. Employee placed energy drink on bottom shelf and labeled it for personal use.
Food stored on floor. Plastic container of fish stored on walk-in freezer floor. Employee placed fish on shelf.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster behind building.
Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing above cook line fryer.
Missing drain plug at dumpster. Dumpster behind building.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above cook line greasy. Area around wait station soda machine nozzles soiled with old food debris.
Silverware/utensils stored upright with the food-contact surface up. Utensils stored in salad prep area. Employee turned utensils over.
Single-service articles improperly stored. To go cups stored on floor in storage area next to salad prep area.
Oct 28, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 21, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 15, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 26, 2025Call Back - Extension given, pendingLicensing Inspection
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/. Previous owner on warning for adding prep area and moving wait station, no new plans submitted.
Sep 19, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority2 Intermediate10 Basic
Show 17 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. Dish machine in dish area, 0 ppm.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink, 0 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw flounder stored over beans in reach-in cooler next to kitchen reach-in freezer. Employee moved flounder to bottom shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked shrimp stored in reach-in cooler next to back door dated 8/17. Employee stated shrimp was cooked on 9/17. Employee placed proper date mark on shrimp.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet behind building next to kitchen entrance.
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/. Previous owner on warning for adding prep area and moving wait station, no new plans submitted.
Spray bottle containing toxic substance not labeled. Spray bottle of cleaner underneath three compartment sink.
Cardboard used to line nonfood-contact shelves. Prep table across from cook line.
Ceiling,floor and wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in new storage area behind wait station. Wall in hallway between kitchen and new prep area. Floors in new prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee removed drink during inspection.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in cup next to table top warmer, 113F.
Open dumpster lid. Dumpster and grease receptacle behind building.
Outer openings not protected with self-closing doors. Back door to salad prep area.
Stored food not covered. Crab legs stored in reach-in freezer in front corner of kitchen.
Time/temperature control for safety food thawed in an improper manner. Krab thawing in standing water in salad prep sink. Employee placed krab under cooler running water.
Walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler behind building.
Aug 7, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 30, 2025Emergency Order Callback Time ExtensionComplaint 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/. No plan review approved for moving of equipment and addition of room.
Jul 29, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 31 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority4 Intermediate20 Basic
Show 31 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 dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 25 rodent droppings on top of dish machine. Observed six rodent droppings on floor beneath dish machine.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee entered kitchen from outside and began cooking fish on cook line without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler next to kitchen prep table: cheese (53F - Cold Holding); creamer (59F - Cold Holding); eggs (ambient) (63F - Cold Holding). Manager stated items stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to kitchen prep table: cheese (53F - Cold Holding); creamer (59F - Cold Holding); eggs (ambient) (63F - Cold Holding). Manager stated items stored in cooler overnight.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucets behind building next to back door.
Wastewater on ground of establishment. Pipe behind restaurant to the side of the back door overflowing on the ground.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to pass through warmer. Blade of can opener on prep table next to kitchen back door.
Handwash sink used for purposes other than handwashing. Pitcher stored in wait station hand washing sink. Employee removed pitcher during inspection.
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/. No plan review approved for moving of equipment and addition of room.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored behind kitchen.
Ceiling tile missing. Ceiling tiles missing in area behind wait station and next to salad prep.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in dish area.
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. Reach-in cooler next to kitchen prep table, ambient temperature 63F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee removed drink during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of Starbucks coffee stored in reach-in cooler next to pass through warmer.
Equipment in poor repair. Lid for ice machine. Gasket for walk-in cooler. Gasket of reach-in cooler at end of cook line.
Food stored on floor. Case of taters stored on walk-in cooler floor.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster not placed on pad.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for pitcher in sugar container located in back of kitchen.
Missing drain plug at dumpster. Dumpster behind building.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Outside of sugar bin in back of kitchen. Storage shelves in salad prep area. Walk-in cooler fan covers. Walk-in cooler gaskets.
Old food stuck to clean dishware/utensils. Food containers and lids throughout the kitchen.
Open dumpster lid. Dumpster behind building.
Plumbing system in disrepair. Faucet behind building leaking.
Single-service articles improperly stored. Case of paper towels stored on floor in dry storage area next to salad prep.
Unsealed floor in food preparation, food storage, warewashing area or bathroom. Floor in addition behind wait station.
Wall and ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in hallway between dish area and salad prep area. Ceiling in kitchen area
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket behind back door.
Apr 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
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/. Wait station has been moved from one side of restaurant to the other. Prep areas added where storage used to be.
Feb 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 36 violations recorded, 6 high priority.
6 High priority8 Intermediate22 Basic
Show 36 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. Dish machine in dish area, 0 ppm. Manager primed dish machine, 50 ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside and put on gloves to prepare food on cook line without washing hands. Manager had employee wash hands and change gloves.
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 in dish area handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Macaroni and pasta salad in walk-in cooler dated 2/4.
Stop Sale issued due to food not being in a wholesome, sound. 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. Fish thawing in reach-in cooler next to ice machine, fish completely thawed.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door. Both sides of splitter for faucet behind reach-in cooler next to ice machine.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer for reach-in cooler next to ice machine reading 60F, ambient temperature 38F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in salad prep area. Walk-in cooler shelves.
Handwash sink used for purposes other than handwashing. Employee filled up water bottle in hand washing sink next to back door. Three cans of energy drink in dish area hand washing sink. Employee dumped ice in wait station hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager on duty with seven employees working.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at salad prep hand washing sink. Employee provided hand towels during inspection.
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/. Wait station has been moved from one side of restaurant to the other. Prep areas added where storage used to be.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Accumulation of debris inside warewashing machine. Dish machine in dish area.
Cardboard used to line food-contact shelves. Cardboard lining shelves on cook line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Paint peeling on ceiling throughout the kitchen. Ceiling in dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dish 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. Fish thawing in reach-in cooler next to ice machine, fish completely thawed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above wait station prep table. Employee removed drink during inspection.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in salad prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes and keys on shelf next to kitchen reach-in cooler next to prep table. Employee removed items during inspection.
Food stored on floor. Sugar stored on floor next to kitchen reach-in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in cup of standing water next to warmers for grits. Employee returned knives to dish area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in hallway between kitchen and salad prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents greasy. Top of dish machine. Can rack in salad prep area. Area around soda nozzles in wait station.
Old food stuck to clean dishware/utensils. Lids and containers throughout the kitchen.
Open dumpster lid. Dumpster behind building.
Outer openings not protected with self-closing doors. Back door to kitchen.
Single-service articles not stored inverted or protected from contamination. To go containers on shelf next to kitchen reach-in cooler next to prep table.
Soiled floors/carpeting. Floor beneath cook line equipment.
Stored food not covered. Crab legs in reach-in freezer next to back door.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. Bottom of table across from cook line.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in hallway between kitchen and salad prep area.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket next to ice machine.
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 8 high priority.
8 High priority2 Intermediate18 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. Dish machine in dish area, 0 ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside and put on gloves to handle plated food on cook line. Manager had employee wash hands and change gloves.
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 handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw alligator stored over bottles of beer in walk-in cooler. Employee placed alligator on bottom shelf.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Macaroni salad in walk-in cooler dated 10/26.
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. Fish stored in reach-in cooler next to ice machine.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item underneath warmers on prep table across from cook line: shrimp (126F - Hot Holding). Employee stated shrimp placed underneath warmer thirty minutes prior to temperature being taken. Employee voluntarily discarded shrimp. Item stored in warmer on prep table next to kitchen entrance: baked potatoes (122F - Hot Holding). Employee stated potatoes placed in warmer two hours prior to temperature being taken. Employee placed potatoes in oven to reheat.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Both sides of splitter for faucet outside of back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout the kitchen. Can opener on prep table across from back door.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager on site with five employees working.
Accumulation of debris inside warewashing machine. Dish machine in dish area.
Cardboard used to line food-contact shelves. Prep table across from cook line.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in prep area between cook line warmers and prep table warmers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout the kitchen.
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. Fish stored in reach-in cooler next to ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above cook line warmer. Employee removed drink during inspection.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
Food stored on floor. Plastic buckets of pickles stored in walk-in cooler.
Hole in or other damage to wall. Wall in hallway between kitchen and salad prep area.
Hood filter missing from automatic fire suppression/exhaust system. Hood filters above cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Floor in walk-in freezer. Reach-in freezer next to back door.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in kitchen stored in standing water, 78F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan for cook line dusty. Walk-in cooler gasket. Can rack in salad prep area. Dry storage shelves in salad prep area.
Old labels stuck to food containers after cleaning. Containers stored on shelf in salad prep area.
Outer openings not protected with self-closing doors. Back door to kitchen.
Stored food not covered. Crab legs stored in reach-in freezer next to back door.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine in dish area.
Jun 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Jun 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 5 high priority.
5 High priority4 Intermediate16 Basic
Show 25 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. Observed: the dish wash machine at 0 ppm for chlorine. The empty jug was replaced and achieved 100 ppm.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed: male cook staff scratch his head and continue handling cookware on the cook line. ALSO, male staff wiped hands on pants, and then continued working and touched cooking equipment. Kitchen staff warned staff to wash their hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a fly in the kitchen by the new reach-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: in the new reach-in cooler: Scampi sauce 58,56, scallops 60, batter 57, shred mozzarella 59, crab claws 63, garlic butter 54, slice cheese 56, eggs 56. In the walk-in cooler shred mozzarella, crab., shred cheddar., cubed cheese., boiled egg., diced ham., broccoli salad., bow tie pasta., potato scald., mousse., imitation Krab. All temperatures over 49F for over four hours. No time temp log available for review, walk-in cooler frozen over on the coils before 12:00 noon, unit turned off to defrost.,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the new reach-in cooler: Scampi sauce 58,56, scallops 60, batter 57, shred mozzarella 59, crab claws 63, garlic butter 54, slice cheese 56, eggs 56. ALSO, the water dip prior to breading was at 74F. Ice was added, this item ****Corrective Action Taken* Walk-in cooler cultured buttermilk 49°, half-and-half 49°, cottage cheese 51, cut lettuce 58, chop cabbage 58°, ground beef 57, cinnamon butter, 58°, tartar sauce, Krab salad 52, crab Ambient air temperature 51F, butter milk 57, half n half 58, cottage cheese 57, cut lettuce 58, chop cabbage 58F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: both can openers have an accumulation of dried food debris on them.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: lack of a Certified Food Manager with 4 staff working with food.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed a food thermometer in a proper ice bath, reading 59F.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: multiple certificates made on card stock that is not original certificate.
Buildup of food debris/soil residue on equipment door handles. Observed multiple handles with hardened debris on them.
Carbon dioxide/helium tanks not adequately secured. Observed: the co2 tank outside is not secured.
Ceiling/ceiling tile shows damage or is in disrepair. Observed: Throughout- ceiling tiles missing, ceiling tiles in disrepair, ceiling peeling over main kitchen prep area.
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. Observe walking cooler with multiple items that are time temperature control for safety between 50 and 63°. A service tech was called in noted that a capacitor was burnt out.
Cove molding at floor/wall juncture broken/missing. Observed: floor tiles broken on the wash to dish.
Covered waste receptacle not provided in women's bathroom. Observed: the women's restroom receptacle does not have a cover.
Dead roaches on premises. Observed: a dead roach behind the table in a server station. ALSO, multiple dead roaches in the uncapped brick wall by the guest restrooms.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: employee drink stored on the bottom shelf of a prep table, next to clean dishes on the cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed: kitchen staff wearing a bracelet, preparing food.
Employee with no hair restraint while engaging in food preparation. Observed: lack of hair restraints for multiple staff working with food.
Hole in or other damage to wall. Observed: the wall in the hall remains unfinished with exposed fiberglass insulation.
No handwashing sign provided at a hand sink used by food employees. Observed: lack of a Hans wash sign by the hand wash sink by the back door. Men,s restroom in dining lack a sign also.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: multiple bulk seasonings and dry goods soiled, throughout. ALSO, grease build up over the fry area, in the hood area.
Open dumpster lid. Observed: the dumpster lid is open.
Outer openings not protected with self-closing doors. Observed: the back door to the walk-in freezer is not self closing.
Working containers of food removed from original container not identified by common name. Observed: multiple bulk dry product not labeled.
Feb 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 5 high priority.
5 High priority3 Intermediate18 Basic
Show 26 findings ▾
Dented/rusted cans present. See stop sale. Three cans of beets dented on salad prep can rack.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and handled clean utensils on cook line without washing hands. Manager had employee wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in salad prep area,
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. Salmon stored in reach-in cooler next to ice machine.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer on prep table across from cook line: shrimp (118F - Hot Holding). Employee stated item placed in warmer 15 minutes prior to temperature being taken. Employee proceeded to serve item.
Food-contact surface soiled with food debris, mold-like substance or slime. Lids for containers in walk-in cooler. Blade of can opener on prep table across from back door. Interior of microwave on prep table across from cook line. Water nozzles of wait station tea machines. Cutting boards on prep table across from salad prep three compartment sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Five employees working with no certified food manager present.
No soap provided at handwash sink. No hand soap at cook line hand washing sink next to prep sink. Employee provided soap at hand washing sink.
Accumulation of debris inside warewashing machine. Dish machine in ware washing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout the kitchen greasy.
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. Salmon stored in reach-in cooler next to ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to grit warmers. Employee removed drink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee can of coke stored on shelf in walk-in cooler.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
Equipment in poor repair. Gasket for walk-in cooler torn.
Food stored on floor. Pickles stored on floor in walk-in cooler.
Food-contact surface not smooth and easily cleanable. Pan stored on prep table next to oven melted.
Ice buildup in reach-in freezer and/or walk-in freezer. Floor of walk-in freezer next to back door.
Missing drain plug at dumpster. Dumpster behind building.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Bottom of prep table across from cook line greasy. Can rack in salad prep area.
Old labels stuck to food containers after cleaning. Containers stored on prep table across from salad prep three compartment sink.
Open dumpster lid. Dumpster behind building.
Single-service articles improperly stored. Case of cup lids stored on floor in wait station.
Stored food not covered. Crab legs in reach-in freezer next to back door.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in hallway between kitchen and salad prep area.
Wet mop not stored in a manner to allow the mop to dry. Mop stored on floor next to ice machine.
Jul 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority4 Intermediate15 Basic
Show 23 findings ▾
Employee washed hands with no soap. Employee rinsed hands in hand washing sink. Manager had employee wash hands with soap.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area. Observed two flies in dish area.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish and proceeded to handle single service items. Manager had employee wash hands and change gloves and use different containers.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet next to reach-in cooler in room behind kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in salad prep area. Hot water nozzle on coffee machine in wait station.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 employees working with no certified food manager present. Certified food manager arrived during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to kitchen reach-in cooler.
Spray bottle containing toxic substance not labeled. Spray bottle on cook line floor.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout the kitchen dusty.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table in salad area.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in salad prep area.
Exterior door has a gap at the threshold that opens to the outside. Gaps beneath exterior doors in room with ice machine.
Floor tiles missing and/or in disrepair. Floor tiles missing in dish area.
Floors not maintained smooth and durable. Floor in salad prep area.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging in dish area.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to back door.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives stored in 88F water next to potato holding station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage bins in back of kitchen. Vents over grill greasy. Shelves on cook line. Outside of ice machine.
Old labels stuck to food containers after cleaning. Pans stored in salad prep area.
Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler at end of cook line next to dish area.
Stored food not covered. Crabs in reach-in freezer next to back door.
Time/temperature control for safety food thawed in an improper manner. Beef thawed at room temperature. Employee moved item to reach-in cooler to continue thawing.
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.