- Intermediate - Observed: Clam/mussel/oyster tags not marked with last date served. Operator misunderstood, explained again at time of callback.
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11/12/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Observed: In-use utensil stored in unclean water at or above 135 degrees F. **Corrected On-Site** **Warning**
- Basic - Observed: Interior of microwave soiled with encrusted food debris. **Warning**
- Intermediate - Observed: Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-loding/managercertification.html. **Warning**
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink by salad station. **Corrected On-Site** **Warning**
- Intermediate - Observed: 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**
- Basic - Observed: Nonfood grade plastic to-go / thank you bags used in direct contact to store food, in reach in freezer. **Corrected On-Site** **Warning**
- Basic - Observed: Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Warning**
- High Priority - Observed: Raw animal food stored over ready-to-eat food, whole shell eggs over soup in walk in cooler **Warning**
- Intermediate - Observed: Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Observed: Handwash sink used for purposes other than handwashing, straining, **Corrected On-Site** **Warning**
- Basic - Observed: Nonfood contact equipment in poor repair, reach in cooler, salad station has standing water in bottom. **Warning**
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees F or above sauce 127, eployee rehated to 141. **Corrected On-Site** **Warning**
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07/23/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over ready to eat. **Corrected On-Site**
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items.stored on top of reaching cooler, moved to a storage awY from food and food related items. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. ... On front of exhaust hood, directly above Cook Line.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (Cook Line) Chicken breasts 50° REACH.IN.COOLER... (Salad Area) sliced deli-meats 52°
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.....server station. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit......kitchen. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses....server station. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......soup 46? in walk in cooler. Cause it was top of cooling processing tomato sauce. Soup removed to freezer. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler......raw breaded chicken above raw mussels . **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink....dumped ice, lemon slices , server station.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches......tomato sauce 67? in walk in cooler. **Corrected On-Site**
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface.....hood filter. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area......flour, sugar. **Warning**
- Basic - Food stored in dry storage area not covered.....torn flour bag. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.......sauce 55?, soup 47? at 12: 20 pm in walk in cooler ,cooked 1/6/13. Again took temperature at 12:55 pm sauce 53?,soup 46?.cooling with greater than 4 inch container with cover, stop sale issued. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Buildup of soiled material on racks in the salad reach-in cooler.....bottom racks , by the handwashing sink. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by dishwashing racks. **Corrected On-Site** **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......sauce in pizza station. **Warning**
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1/7/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....sauce cooked yesterday . today 12:40 pm temperature 61 to 75 degrees in walk in cooler . stop sale issued .
- Critical - Hand wash sink lacking proper hand drying provisions....preperation line. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit....reach in cooler ,cooke line.
- Critical - Observed encrusted material on can opener....storage room.
- Critical - Observed handwash sink used for purposes other than handwashing.....dumping food and washng lettuce in handwashing sink, preperation line Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit..........pasta, veel,soup, calamari 45 degrees in walk in cooler .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....pasta, sauce ,vegetable 53 bottom reach in cooler , cooke line. Corrected On Site. moved to another acceptable cooler .
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8/14/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times......obstructed by table,frontline handwashing sink.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.....sauce cooling big and deep container with covered in walk in cooler . Corrected On Site.
- Critical - Observed food stored on floor.....flour Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.......dumping ice, lemon slice in Frontline handwashing sink.
- Critical - Observed improper vertical separation of raw animal foods. .....raw chicken above raw mussels in walk in cooler . Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening......ham, turkey , rose beef, milk, walk in cooler and reach in cooler .
- Critical - Observed raw animal food stored over ready-to-eat food.....raw clams above cheese in reach in freezer . Corrected On Site.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on foods preparation table
- Critical - Observed food stored on floor, chicken in kitchen . Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment. knifes in kitchen
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on mixer head. countertop "boxer" mixer in kitchen.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. --- kitchen/salad prep
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- 02-07-1 observed processed potentially hazardousfood held more than 24hrs not properly date marked
- 09-01-1 observed improper use of bowl/plastic food container --- in WIC, bowl in grated cheese- --- on 11/17/10 bowl remains in grated cheese.
- 32-15-1 No handwashing sign provided at hand sink used by food employees ---none in kitchen on 11/17/10
- 22-13-1 Food contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods --- utensils left in potentially hazardous foods in walk in cooler
- 22-20-1 Observed build up of slime in the interior of ice machine Repeat Violation --- heavy slime build-up on 11/17/10
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11/18/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. --- in walk-in-cooler, cheeses,bdeli-meats.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name. --- flour containers in rear storage room.
- Critical. Observed uncovered food in holding unit/dry storage area. --- flour in rear storage room.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- in walk-in-cooler, bowl in container of grated cheese in ;ieu of scoop.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 ppm.
- Critical. Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. --- utensils left in potentially hazardous foods stored in walk-in-cooler,.
- Critical. Observed soil residue in storage containers. --- soile containers for the storage of cleaned and sanitized utensils.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical. Observed buildup of soiled material on mixer head. Repeat Violation.
- Observed single-service articles improperly stored. --- not inverted
- Critical. Observed handwash sink used for purposes other than handwashing. --- cook line.
- Critical. No handwashing sign provided at a handsink used by food employees. --- cook line
- Critical. Hand wash sink lacking proper hand drying provisions. --- cook line Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. --- cook line
- Observed personal care item stored with food. --- cell phone stored on kitchen stainless steel food-prep counter. Repeat Violation.
- 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. Pro
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8/9/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. --- in dry storage room.
- Critical. Observed potentially hazardous food thawed in an improper manner. --- fish being thawed instanding water at room temperature.
- Critical. Observed raw animal food stored over ready-to-eat food. --- oysters in walk in cooler Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. --- servers prepping salad vegetables. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. --- pizza make-up area.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. --- cook on cook line.
- Observed cutting boards grooved/pitted and no longer cleanable. ---kitchen area and cook line.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. --- kitchen exhaust hood, filters, wall.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. --- return air vent above pizza oven.
- Observed personal care item stored on food contact surface. --- sweatshirt stored atop pizza plates/stands.
- Observed personal care item stored with food. --- cell phone stored on kitcken stainless steel food-prep counter.
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
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