- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food not stored at least 6 inches off of the floor. WI cooler **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. Dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 47, less than 3 hours, transferred to cooler.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dishwashing area hand sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. 1/2 cooked french fries at WI cooler. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sauce **Corrected On-Site**
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Wiping cloth sanitizing solution stored on the floor.
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6/6/2014 | Complaint Full | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair. Prep table/RI cooler not cooling properly. Service to be called. Ice added, foods less than 2 hours.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Some units
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pre cooked french fries at 116 cooling covered at WI cooler.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cooking trays and pots. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. While cooling inside WI cooler **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Breakfast menu.
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4/2/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Live, small flying insects in food preparation areas/ dishwash room
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No soap provided at handwash sink. Kitchen , upstairs, bar
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Amount of automatic gratuity not disclosed on menu.
- Basic - Clean knives/utensils stored in crevices between equipment. Under microwave (Preparation area).
- Basic - Cleaned and sanitized equipment or utensils not properly stored. (Knife used as a drain stopper at food preparation area where Burgers are made. Preparation sink drain.
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Preparation area. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. Salad preparation area .
- Basic - In-use knife/knives stored in cracks between pieces of equipment. 3 knives under microwave at preparation areas.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes on sitting tray a room temperature 67f degrees.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Sauces at reach in cooler over 7 days .
- High Priority - Toxic substance/chemical stored by or with food. Stainless steel chemical cleaner placed over ice machine (Spray can).
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Door of ice machine around lid gasket soiled.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dishwasher area . **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment compartment not equipped to properly drain accumulation of moisture. WALK IN FREEZER (FROZEN WATER BY DOOR).
- Critical - Equipment food-contact surfaces and utensils not sanitized. SANITIZING PROCESS NOT REACHING REQUIRED TEMPERATURE AT MANIFOLD .
- Establishment charging automatic gratuity without properly disclosing the information on the menu .
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Manager lacking proof of Food Manager Certification. UNABLE TO VIEW ORIGINAL MANAGER CERTIFICATION .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. ENERGY DRINKS AND SODAS IN OPEN CUPS.
- Observed grease accumulated on kitchen floor.
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS IN IT. AT COOK LINE, UPSTAIRS AND AT PREPARATION AREA (SUSHI).
- Observed ice scoop with handle in contact with ice. SCOOP BURIED IN ICE.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. ICE CREAM DIPPERWEL OFF.
- Critical - Observed potentially hazardous food thawed in standing water. PORK PIECES IN KITCHEN FLOOR.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PRECOOKED CHICKEN WINGS.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. 18 % CHARGE NO DISPLAYED ON MENU.
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN (PREPARATION AREAS).
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. ABDELAZIZ JAID TRANSFERRED .
- Critical - No handwashing sign provided at a handsink used by food employees. BAR AREAS.
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BURGERS OVER READY TO EAT SALAD . Corrected On Site. BONE AND MEAT OVER ICE CREAM (UNWRAPPED).
- Critical - Observed uncovered food in holding unit/dry storage area. BONES AND MEAT FOR SAUCE AT WALK IN COOLER PLACED BY EMPLOYEES AND UNWRAPPED .
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.NO READING WHEN TESTED.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. FOOD PREPARATION AREAS AND COOK LINE.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. CHICKEN OVER LAMB (COOK LINE). Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
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11/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand sink missing near ice machine.
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5/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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