- Basic - Accumulation of food debris/soil residue on handwash sink. / bar.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / front cook line reach in cooler / **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. / all reach in coolers in kitchen.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing ice water / raw pork sausage on prep table.
- Basic - Silverware/utensils stored upright with the food-contact surface up. / dining room wait station / **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name. / flour container in kitchen not labeled.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / pasta 44-46F / reach in cooler overnight / moved to reach in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / Mariana sauce 60F / reach in cooler overnight.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw chicken stored with raw seafood and raw beef / reach in cooler / kitchen
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. / Mariana sauce 60F reach in cooler overnight.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. / restroom, front cook line and bar.
- Intermediate - Spray bottle containing toxic substance not labeled. / several bottles of chemicals not labeled / outside the exit door.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on ware washing machine. At door seal on bar dish machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of flour and bread crumb containers.
- 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. On rack by dish machine.
- Basic - In-use utensils stored in standing water less than 135 degrees Fahrenheit. Front prep area. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Prep coolers at front counter.
- Basic - No handwashing sign provided at hand sinks used by food employees. Hand sink at front prep area and bar.
- Basic - Reach-in cooler gasket torn/in disrepair. One door cooler in back area.
- Basic - Soil residue build-up on nonfood-contact surface. Reach in cooler fan guards. Double door cooler in back.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Meat sauce, spaghetti noodles, house made tomato sauce. See stop sale.
- High Priority - 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. Employee handling lettuce with barehands. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. spray cleanser stored on rim of shelf where liquor bottles are stored. **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks at front prep area and bar.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. House made tomato sauce, spaghetti noodles.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Faucet/handle missing at plumbing fixture. Cold water handle at hand sink
- Basic - In-use tongs stored on oven door handle.
- 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 holding unit. One door cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar and cookline
- Basic - Reach-in cooler gasket torn/in disrepair. Cooler across from burner stove
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and cookline
- Intermediate - No soap provided at handwash sink. Cookline
- Intermediate - Spray bottle containing toxic substance not labeled. Bar
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese 61, chicken 54 over 4 hours per cook. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar **Warning**
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4/16/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top door areas of cookline coolers **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Warewashing/ kitchen **Warning**
- Basic - Floor area(s) covered with standing water. Kitchen **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese 61, chicken 54 over 4 hours per cook. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Chicken on cookline and mozzarella cheese in reach in cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Ground beef over eggplant in reach in cooler **Corrected On-Site** **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar **Warning**
- Intermediate - Cutting board(s) stained/soiled. Cookline **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table top covering sink completely **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Cookline **Warning**
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Pizza makeline area needs refrigeration for foods instead of ineffective ice bath. **Warning**
- Intermediate - Manager lacking proof of food manager certification. Victor Gonzalez **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and cookline **Warning**
- 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. **Warning**
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2/12/2013 | Routine - Food | Warning Issued |
- Faucet/handle missing at plumbing fixture. Handsink by icemaker
- Food-contact surface not smooth and easily cleanable. Damages flour bin cover
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need quaternary ammonia type
- Observed build-up of food debris, dust or dirt on top edges of both makeline coolers
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs, whisk, spatula on cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mozzarella 50F held ineffectively on ice at pizza area for 45 minutes. Advised to reduce amount and place into ice rather than on top of ice for temperature control
- Critical - Working containers of food removed from original container not identified by common name. Flour, preparation area Corrected On Site.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Silverware on end of bar not protected from potential customer contamination
- Critical - Displayed food not properly protected from contamination. Grated cheese and peppers by front door Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Bottles of alcohol stoored below bar handsink
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Establishment uses smoked salmon, aquaculture proof not on site. E-mail to inspector by friday 3 23 12 Corrected On Site.
- Critical - Observed encrusted, soiled material.food matter on slicer.
- Critical - Observed food stored on floor. Liquid shortening, kitchen Corrected On Site.
- Observed residue build-up on interior of kitchen reach in cooler
- Observed residue build-up on pasta cooler interior and gaskets
- Critical - Vacuum breaker mising at hose bibb. Relocate to hose side of fitting added to mopsink faucet
- Critical - Working containers of food removed from original container not identified by common name. Flour bin, kitchen Corrected On Site.
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Need quaternary ammonia
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Provide training within 60 days of date of hire.
- Critical - No thermometer provided to measure temperature of food product.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.Must add smoked salmon to existing advisory
- Critical - Vacuum breaker mising at hose bibb.Needed on hose side of Y fitting added to mopsink faucet
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10/14/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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