PIER 8
4449 OKEECHOBEE BLVD, West Palm Beach FL 33409
Last inspected Mar 27, 2025 · 17 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAR 24
MAY 24
OCT 24
OCT 24
MAR 25
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling across floor on cook line. 2 live roach in kitchen crawling on wall behind cook line. 30 live roaches in kitchen on shelf under single burner cook top.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,040
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025004827 | Jan 24, 2025 | Feb 27, 2025 | — |
| 2--2024032379 | May 28, 2024 | Dec 27, 2024 | $2,080 |
| 2--2024018898 | Mar 27, 2024 | May 9, 2024 | $800 |
| 2--2023023055 | Mar 23, 2023 | Jul 13, 2023 | $160 |
Inspection history
17 visits, newest first
Mar 27, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Operating with an expired Division of Hotels and Restaurants license. Advised operator to renew license.
Water leaking from pipe and/or faucet/handle. At rear of kitchen, water leaking from pipe from ice machine.
Mar 26, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 8 high priority.
8 High priority3 Intermediate6 Basic
Show 17 findings ▾
Container of medicine improperly stored. At kitchen, can of Sinex stored over prep table. Operator removed.
Live, small flying insects found At kitchen, approximately 6 small flying insects landing on drain pipe underneath sink and at bar, approximately 20, landing on soda gun holster, shelf, counters.
Operating with an expired Division of Hotels and Restaurants license. Advised operator to renew license.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw shrimp stored over washed broccoli in low boy. Advised operator of proper storage, operator stored correctly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer, Raw chicken stored over breaded oysters in freezer, not all commercially packaged. Advised operator of proper storage.
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 cook line flip top cooler, crab legs (47F - Cold Holding), not prepared or portioned today. Operator stated product held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, crab legs (47F - Cold Holding), not prepared or portioned today. Operator stated product held in unit overnight. See stop sale.
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. Wiping cloth solution chlorine 200+ppm. Exceeding the maximum amount allowed. Operator diluted solution to chlorine 100ppm
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. At kitchen, Hand sinks used for other purposes as evident by utensil and food debris in hand sink.
Employee eating in a food preparation or other restricted area. At kitchen, employee eating in food prep area.
Floor area(s) covered with standing water. At dry storage, standing water on floor.
Food stored on floor. At walk in freezer, boxes of seafood stored on floor.
No handwashing sign provided at a hand sink used by food employees. At cook line hand sink, no hand wash sign posted at sink.
Standing water in floor drain/floor drain draining very slowly. At rear of kitchen, standing water on floor.
Water leaking from pipe and/or faucet/handle. At rear of kitchen, water leaking from pipe from ice machine.
Dec 13, 2024Call 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 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.
Oct 29, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. At rear of kitchen ceiling in disrepair.
Equipment in poor repair. At kitchen, ice machine is disrepair.
Faucet/handle missing at plumbing fixture. At kitchen, handwashing sink near dish washing area, plumbing in disrepair.
Food stored on floor. At walk in freezer, food stored on floor. Advised operator of proper storage.
Standing water in floor drain/floor drain draining very slowly. At bar, standing water in floor drain.
Water leaking from pipe and/or faucet/handle. At rear of kitchen, water leaking from pipe connected to ice machine.
Oct 28, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At outside bar area, approximately 6 small flying insects, landing on unused sink.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach in freezer, Raw oysters stored over cooked crabs. Advised operator of proper storage. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, sour cream (74F - Cold Holding). Operator stated product held approximately 1 hour prior to. Operator discarded product.
Handwash sink not accessible for employee use at all times. At bar, hand wash sink not accessible at all times. Blocked by cup with utensils.
Handwash sink used for purposes other than handwashing. At kitchen, hand wash sink used for other purposes as evident of lemon wedge and ice in hand sink.
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.
Bowl or other container with no handle used to dispense food. At kitchen, bowls without handles used to dispense seasonings. Operator removed.
Ceiling/ceiling tile shows damage or is in disrepair. At rear of kitchen ceiling in disrepair.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. At kitchen, ice machine is disrepair.
Faucet/handle missing at plumbing fixture. At kitchen, handwashing sink near dish washing area, plumbing in disrepair.
Food stored on floor. At walk in freezer, food stored on floor. Advised operator of proper storage.
Standing water in floor drain/floor drain draining very slowly. At bar, standing water in floor drain.
Water leaking from pipe and/or faucet/handle. At rear of kitchen, water leaking from pipe connected to ice machine.
Oct 15, 2024Call Back - Extension given, pendingRoutine 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 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.
Oct 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 10 high priority.
10 High priority9 Intermediate1 Basic
Show 20 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 rear exit at back of kitchen and then handled clean equipment at cook line without washing hands. Operator discussed with employee who then washed hands.
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 then handled clean dishes while placing for storage without washing hands. Operator discussed with employee who then washed hands.
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 continued to handle clean knife and cutting board while cutting broccoli without washing hands. Operator discussed with employee who then washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure (AOP). Employee touched ready to eat cherries and washed/cut citrus fruits while placing into drinks served on ice to customers, establishment has no AOP. Discussed with employee who then started using tongs.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30 live, small flying insects at inside bar flying out of/around/landing on soda gun holster. Approximately 10 live, small flying insects at inside bar flying around/landing on bar mats. Advised Operator to eliminate flies.
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. At cook line flip top cooler; raw shrimp stored over washed/cut broccoli, no complete physical barrier between. Operator moved broccoli.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; opened package of raw fish stored over ready to eat cornmeal hush puppies. Advised Operator to store raw below ready to eat.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in cooler; opened bag or raw chicken stored over opened bag of raw fish. Advised Operator raw fish to be stored above raw chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; sliced cheddar cheese (46F - Cold Holding) Operator stated not prepared or portioned today, held in shallow pans on top of raised perforated bottom, in cooler 2 hours, moved to walk-in cooler.
Toxic substance/chemical improperly stored. Glass cleaner stored with clean glasses on clean equipment over liquor bottles. Operator removed.
Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served. Advised Operator oyster tags to be marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Oyster tag removed from container prior to container being emptied. Operator replaced tag.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; cooked corn (98F - Cooling 2:17pm/88F- Cooling 2:47pm); cooked potatoes (120F - Cooling 2:17pm/110F - Cooling 2:47pm). Operator stated items cooling for 1 hour 15 minutes at room temperature, at this rate will not reach 70F within 2 hours, moved to walk-in cooler and added ice to facilitate faster cooling.
Handwash sink not accessible for employee use at all times. At bar; hand wash sink blocked by storage of multiple utensils. Advised Operator to remove.
Handwash sink used for purposes other than handwashing. Expo line hand wash sink used to discard ice from used customer beverage cups. Advised Operator to use appropriate dump sink to dump ice.
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 present and engaged in food preparation/handling, no certified food manager on duty. Certified food manager arrived during inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided reporting agreement.
No soap provided at handwash sink. At outside bar hand wash sink; no soap. Advised Operator to provide soap.
Uncovered food stored near sink exposed to splash. At cook line; uncovered cooked corn and cooked potatoes stored next to hand wash sink, exposed to splash. Operator moved to walk-in cooler.
May 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 8 high priority.
8 High priority4 Intermediate1 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; employee washed, rinsed, and placed to dry food storage container without sanitizing, triple sink not set up. Advised operator to properly sanitize dishes.
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. At cook line right side flip top cooler; raw lobster and raw shrimp over butter and washed/cut broccoli, no complete physical barrier. Operator moved butter and broccoli to other side of cooler.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; portioned bags of raw calamari stored over portioned bags of ready to eat onion rings. Operator moved onion rings to top shelf.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer plastic wrapped pan of raw chicken over raw fish. Operator removed pan of raw chicken to lower shelf.
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 Left side flip top cooler; sliced cheddar cheese (46F - Cold Holding). Operator stated not prepared or portioned today, being held in shallow pan in make top overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left side flip top cooler; sliced cheddar cheese (46F - Cold Holding). Operator stated not prepared or portioned today, being held in shallow pan in make top overnight. See Stop Sale.
Toxic substance/chemical improperly stored. At dry storage area cans of paint stored over canned tomato sauce. Operator removed cans of paint.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; threaded facet with hose attached no vacuum breaker. At bar; threaded facet with hose attached no vacuum breaker. Advised operator to install vacuum breakers
Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. At cook line handwashing sink used to store tongs; Operator removed
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. At bar handwashing sink; no soap Operator provided handwashing soap
Floor area(s) covered with standing water. At ice machine next to water heater; standing water covering floor next to ice machine and in front of water heater.
May 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served. Fresh oyster tags not marked per last date served. Educated operator all tags must be marked with last date used.
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.
Mar 27, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Clam/mussel/oyster tags not marked with last date served. Fresh oyster tags not marked per last date served. Educated operator all tags must be marked with last date used.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Several food items in walk-in cooler not date marked. Operator stated food prepared 2 days prior. Advised operator to date mark items held over 24 hours.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At expo line, hand wash sink, no hot water due to broken handle. Water temperature only reaching 75F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mar 26, 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. 7 violations recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 live small flying insects in kitchen prep area flying around landing on shelf of canned clam juice. Approximately 50 live flying insects at inside bar, flying around/ landing on trash cans, floor drains, bar mats.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler, cooked mussels (59F - Cold Holding); crab legs (55F - Cold Holding). operator stated not prepared or portioned today. Being held in overfilled pan for less than 2 hours. Operator added ice.
Clam/mussel/oyster tags not marked with last date served. Fresh oyster tags not marked per last date served. Educated operator all tags must be marked with last date used.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Several food items in walk-in cooler not date marked. Operator stated food prepared 2 days prior. Advised operator to date mark items held over 24 hours.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At expo line, hand wash sink, no hot water due to broken handle. Water temperature only reaching 75F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mar 25, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 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 priority5 Intermediate1 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 live small flying insects in kitchen prep area flying around landing on shelf of canned clam juice. Approximately 50 live flying insects at inside bar, flying around/ landing on trash cans, floor drains, bar mats.
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. At flip top cooler raw shrimp stored over broccoli. Operator moved broccoli to different area in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler, cooked mussels (59F - Cold Holding); crab legs (55F - Cold Holding). operator stated not prepared or portioned today. Being held in overfilled pan for less than 2 hours. Operator added ice.
Clam/mussel/oyster tags not marked with last date served. Fresh oyster tags not marked per last date served. Educated operator all tags must be marked with last date used.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Several food items in walk-in cooler not date marked. Operator stated food prepared 2 days prior. Advised operator to date mark items held over 24 hours.
Handwash sink used for purposes other than handwashing. At outside bar and inside kitchen near cook line, items stored in hand wash sinks. Operator removed items from sinks
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At expo line, hand wash sink, no hot water due to broken handle. Water temperature only reaching 75F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jan 25, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jan 24, 2024■ 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. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling across floor on cook line. 2 live roach in kitchen crawling on wall behind cook line. 30 live roaches in kitchen on shelf under single burner cook top.
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 mahi, labeled to remove from package before thawing, no longer frozen. See Stop Sale.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 mahi, labeled to remove from package before thawing, no longer frozen. See Stop Sale.
Jan 23, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 12 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority4 Intermediate2 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 live, small flying insects at inside bar, flying around/behind bar.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw salmon stored over cooked mussels. Operator moved raw salmon to lower shelf.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling across floor on cook line. 2 live roach in kitchen crawling on wall behind cook line. 30 live roaches in kitchen on shelf under single burner cook top.
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 mahi, labeled to 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 prep cart next to steamer; cooked potatoes (117F - Hot Holding); cooked corn (117F - Hot Holding). Operator stated items were cooked yesterday, reheated in steamer 30 min prior and then held on prep cart until served, moved back to steamer to be reheated to 165F.
Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk-in cooler; oyster container, no tag. Operator provided tag.
Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store cleaning supplies. Operator removed.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At expo line hand wash sink; paper towel dispenser unable to dispense. Operator took off cover allowing access to paper towels.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At both ice machines; accumulation of black/green mold-like substance in the interior.
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 mahi, labeled to remove from package before thawing, no longer frozen. See Stop Sale.
Aug 30, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Dried food stuck on Slicer blade in prep room
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines
Food storage container/container lid cracked or broken. Ice machine clear plastic lid broken several places.
Food stored on floor. Several boxes of chicken stored on floor in walk in freezer. Bag of rice stored on floor in dry food storage room. Manager moved bag to prep table. ( this item corrected on site )
Old labels stuck to food containers after cleaning. On clean dishes storage rack by dishwasher
Plumbing system in disrepair. Hot water knob spinning ( not able to turn on hot water) at hand sink near ice tea brewing station in the kitchen. ( cold water temperature 86 f)
Aug 29, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 24 violations recorded, 6 high priority.
6 High priority8 Intermediate10 Basic
Show 25 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from back room put on gloves and started handling lettuce without washing hands. Explained and he properly washed hands.
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. Female employee watching video on cell phone then went on cook line touched her hairs and started handling food without washing hands. Explained and she washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon in a pan stored over cheese cake box in walk in freezer.
Stop Sale issued due to food originating from an unapproved source. Two metal pans of oysters no tags. In walk in cooler.Manager unable to provide tag and no box available to copy.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. portioned sweet cream ( whip cream one of the ingredient) 58 f stored overnight on metal screen in the pan in flip top cooler on cook line. As per cook stored overnight not prepared or portioned today. raw salmon 45,raw cod 45 on speed rack both trays date marked 08/28. Not prepared or pulled today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned sweet cream ( whip cream one of the ingredient) 58 f stored overnight on metal screen in the pan in flip top cooler on cook line. As per cook stored overnight not prepared or portioned today. raw salmon 45,raw cod 45 on speed rack both trays date marked 08/28. Not prepared or pulled today
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
Food-contact surface soiled with food debris, mold-like substance or slime. Dried food stuck on Slicer blade in prep room
Handwash sink not accessible for employee use at all times. Tongs stored in hand sink on cook line. Manager removed the tongs. Round metal container stored in hand sink at bar in dining room. Manager removed the container.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at bar. Put some napkins.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed one
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Two metal pans of oysters no tags. Manager unable to provide tag and no box available to copy.
Soap dispenser at handwash sink not working/unable to dispense soap. At bar. Opened cover and put soap container all the way. Working properly.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines
Bowl or other container with no handle used to dispense food. Round plastic container in larger salt bin in dry food storage room. Manager removed the container
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in the kitchen including cook line.
Employee with no hair restraint while engaging in food preparation. Male cook preparing food without any hair restraint for loose head hair. Explained
Food storage container/container lid cracked or broken. Ice machine clear plastic lid broken several places.
Food stored on floor. Several boxes of chicken stored on floor in walk in freezer. Bag of rice stored on floor in dry food storage room. Manager moved bag to prep table. ( this item corrected on site )
In-use ice scoop stored on soiled surface between uses. Two ice scoops stored on the soiled front ledge of the ice machine. Explained and manager removed the scoops to be washed.
Old labels stuck to food containers after cleaning. On clean dishes storage rack by dishwasher
Plumbing system in disrepair. Hot water knob spinning ( not able to turn on hot water) at hand sink near ice tea brewing station in the kitchen. ( cold water temperature 86 f)
Single-service articles not stored inverted or protected from contamination. Aluminum to go container on shelf in dry food storage room. Manager inverted the containers
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Near ice machine in back room. Manager moved tank to outside
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.