- High Priority - 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. Unit observed at 0ppm. 8/07/14: Operator states repair is in process.
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08/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Food (chicken) stored on floor in walk in freezer.
- Basic - Food (flour) stored in dry storage area not covered.
- Basic - No handwashing sign provided at a hand sink used by food employees at cook line.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter cold held at greater than 41 degrees Fahrenheit (85f). Operator instructed to place item into cooler.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit (52f). Operator instructed to ice item.
- High Priority - 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. Unit observed at 0ppm.
- High Priority - Live, small flying insects (2) in food preparation area.
- High Priority - Meat balls cold held at greater than 41 degrees Fahrenheit (46f). Operator instructed to ice item.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (shell eggs - 63f). Operator instructed to move item into another cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (cheese pizza - 125f). Operator instructed to reheat item.
- High Priority - Spinach cold held at greater than 41 degrees Fahrenheit (60f). Operator instructed to place item into cooler.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Unit observed at 46f.
- Intermediate - Food-contact surface (can opener) encrusted with grease and/or soil deposits.
- Intermediate - Handwash sink used for purpose (storage) other than handwashing.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Unit observed at 52f.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Unit observed at 63f.
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08/05/2014 | Routine - Food | Warning Issued |
- Basic - Floor area with standing water. Where tiles are broken around three compartment sink
- Basic - Floor tiles missing. Around back door Around 3 compartment sink area
- Basic - Food not stored at least 6 inches off of the floor. Box of bread in walk in freezer **Corrected On-Site**
- Basic - Pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Dough cooler
- Basic - Self-closing device on bathroom door disconnected/broken.
- High Priority - Shell eggs in use or stored with cracks or broken shells. Chef tossed cracked egg immediately **Corrected On-Site**
- Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler wire racks
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lasagna **Corrected On-Site**
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Employee restroom **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. Scoop in cheese Scoop in sugar
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Spoon in bruschetta **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar container **Corrected On-Site**
- 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. **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. On employee restroom
- Basic - Floor area(s) covered with standing water. In front of employee restroom **Repeat Violation**
- Basic - Food stored in holding unit not covered. Flour in dry storage area
- Basic - Wall in disrepair. In corner around standing mixer
- 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. Discussed with chef requirements and alternatives to gloves **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Employee washed hands and turned off water without paper towel
- Intermediate - Food service manager not certified within 30 days of employment.
- Intermediate - Handwash sink used for purposes other than handwashing. Spoon in sink basin on cook line
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In employee restroom
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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. Establishment keeping prove at main office Needs to be available at establishment at all times
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. reference text
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed floor area(s) covered with standing water. in front of reach in cooler near employee restroom
- Observed floors soiled under and around equipment
- Critical - Observed food stored on floor. boxes of bread in walk in cooler
- Critical - Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Observed paneling missing on front of pizza oven; chef stated it has been worked on and hasn't been replaced due to waiting to see if oven is completely fixed
- Critical - Observed pasta reach in cooler ambient temperature at 50 -chef stated unit has been opened most of the day; establishment has other coolers to store potentially hazardous foods
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. opened raw steaks in reach in freezer Corrected On Site.
- Wall not smooth and easily cleanable. near pasta stove
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. mgr on duty has expired card; chef with current certification arrived during inspection Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. proscuitto in reach in freezer
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over salad dressing in reach in cooler Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair at the front line.
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11/22/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide tanks not adequately secured.
- Critical - Observed a bag of onions stored on floor. Corrected On Site.
- Critical - Observed dented #10 can of artichoke hearts. Product not to be used.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements (failed to observe or take corrective action on cooling units not maintaining food at 41 F or below. Failed to observe spoiled food in cooler. Failed to ser that ready-to-eat foods are properly date-marked and disposed of if not used within 7 days of date mark.
- Critical - Observed four (4) cold holding units incapable of maintaining potentially hazardous food at proper temperatures. Specific units pointed out to duty manager. This violation must be corrected by : 11/22/11.
- Critical - Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit (steaks). Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair at the front line.
- Critical - Observed improper use of bowl/plastic food container (portion cups) with no handle used to dispense ready-to-eat foods. Corrected On Site.
- Critical - Observed lasagna (3 portions) with mold-like growth. See Stop Sale) Corrected On Site.
- Critical - Observed potentially hazardous food (beef steaks) thawed at room temperature. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. See Stop Sale. This violation must be corrected by : 11/22/11.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening or preparation (lasagna portion dated 11/9/11). This violation must be corrected by : 11/22/11.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Observed uncovered food in cold holding unit (soup). Corrected On Site.
- Critical - Potentially hazardous food (fresh garlic in olive oil) held under time as a public health control without time marking indicating 4-hour limit. Product cannot be used. This violation must be corrected by : 11/22/11.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above (tomato soup, chicken breast). This violation must be corrected by : 11/22/11.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (pre-portioned lasagna). See Stop Sale. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). This violation must be corrected by : 11/22/11.
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11/21/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food...cup no handle in tomato and basil Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...butter Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...creamers, butters, salad dressing Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food taken out of original container frozen without date
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation...eggs over seafood. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed soiled can opener.
- Critical - Observed soiled deflector in the interior of ice machine.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above...marinara at 128 Corrected On Site.
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5/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit...in back cooler Corrected On Site.
- No copy of latest inspection report...in manager's car
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food stored on floor...sauce on floor in walk in cooler
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
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- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
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- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
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- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
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- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
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- Critical. Please see inspection report for more details.
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- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
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9/8/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site not properly date marked...noodles, prepared items in skillets
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect...discussed with chef Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands...server handling dirty plates, didn't wash hands before returning to her duties; discussed with mgt. and chef the importance of washing hands
- Observed gaskets/seals on cold holding unit not sealing correctly; middle cooler on cookline
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed soiled can opener. Corrected On Site.
- Critical. Observed cutting board grooved/pitted; on reach in cooler where soup is kept
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2/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical. Unacceptable obstructions to spray patterns shall be corrected.
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10/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/20/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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