- Basic - Accumulation of food debris/soil residue on handwash sink. In dish room.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Operation has changed to 150 seats with no change seating form submitted and approved. Owner will submit form as soon as possible.
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Top of oven.
- Basic - In-use spatula stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. HWS sink in dish room.
- 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. Multiple soft cheeses in walk in cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish machine room. **Corrected On-Site**
- Intermediate - Required employee training expired 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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09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Potato peeler, **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Discussed with PIC, Corrective action taken.
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Drink mixer at bar. **Corrected On-Site**
- Basic - Ice buildup in walk-in freezer.
- Basic - Reach-in cooler gasket torn/in disrepair.
- 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. 0 ppm
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes ,soft cheeses, sauces. **Corrected On-Site**
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Current Hotel and Restaurant license not displayed.
- 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. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. HWS in kitchen.
- Basic - High Priority - Accumulation of dead insects in control devices. Small flys, dish room.
- High Priority - Live, small flying insects in dish storage area.
- High Priority - Raw animal food stored over drink container in walk in cooler.. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter.
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Food containers .
- Observed a nonfood-grade basting brush used in food. **Corrected On-Site**
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Drip pans at cook line
- Observed build-up of grease on nonfood-contact surface. Cooktop and grill
- Observed clean equipment stored on floor. At dish machine area, **Corrected On-Site**
- Critical - Observed encrusted material on can opener. **Corrected On-Site**
- Observed old labels stuck to food containers after cleaning. **Corrected On-Site**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Soft cheeses, **Corrected On-Site**
- Observed residue build-up on nonfood-contact surface. Hand wash sink.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
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12/3/2012 | Complaint Full | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. on floor at dishmachine area, PIC will have recleaned.
- Critical - Hand sink missing Paper towels in food preparation room or area. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Mens restroom , Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Handwashing sink at soda machine .
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. SHELVE is bare wood at microwave
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. cooktop
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. gravy at cookline 85 degrees, PIC heated to 203 degrees . Corrected On Site.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area. Paper towels. Corrected On Site.
- Critical - Hand sink missing soap in food preparation room or area. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. CHLORINE STRIPS
- Observed attached equipment soiled with accumulated dust. fan shrouds in walkin .
- Observed floor area(s) covered with ice. walkin freezer , Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed small flying insects in dishwasher area.
- Critical - Observed toxic item improperly stored. cleaner in restroom, Corrected On Site.
- Observed unnecessary items on the premise. at dishmachine area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soft cheeses , dip, meat.
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/12/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Displayed food not properly protected from contamination. ice available to workers. Corrected On Site.
- Critical - Hand sink missing Handwashing sign in food preparation room or area. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6/10/2012.
- No copy of latest inspection report.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed encrusted material on can opener.
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4/10/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Hand sink missing in food preparation room or area. sink next to soda machine fell of wall, PIC has called plumber , will be fixed for next unannounced inspection.
- Critical - Handwash sink not accessible for employee use at all times. full of sponges and cleaning things in dishmachine room. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed food stored on floor. onions and ice tea containers, Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boatd at cookline Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. fisf over chicken ,reachin , Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand sink missing in food preparation room or area. removed by PIC for new soda machine
- Critical - Handwash sink not accessible for employee use at all times. blocked by misc in dishmachine area
- Observed build-up of grease on nonfood-contact surface. hoods cookline
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. carrots , cambro, boxes, walkin cooler and freezer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting bard cookline
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. fish over rice,reachin , Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. beef over open RTE drop in freezer , Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meat , potatos and sauces in walkin cooler.
- Wet mop not hung to dry. Corrected On Site.
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3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. numerous items in walkin cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup in warmer at 110 degrees
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over fish, walkin freezer Corrected On Site.
- Critical. Observed food stored on floor. carrots and potatos , walkin cooler.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. hoods cookline
- Observed gaskets with slimy/mold-like build-up. walkin cooler
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. blower in walkin cooler.
- Critical. Observed toxic item stored by utensils. oven cleaner above dish station Corrected On Site.
- Wet mop not hung to dry.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical. Ice shall be held in a way that protects it from contamination until dispensed.
- During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (F) In a container of water if the water is maintained at a temperature of at least...(140 degrees Fahrenheit) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Critical. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical. Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Critical. Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls and ceilings; (2) Closed, tight-fitting windows; and (3) Solid self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a FOOD ESTABLISHMENT opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the FOOD ESTABLISHMENT; and (3) Restricted so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) ...(16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the ESTABLISHMENT, the weather, or other limiting condition.
- Critical. Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed. (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 millimeter (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Critical. Identifying Information, Prominence. Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label.
- Critical. Circuit breakers shall be tripfree and capable of being closed and opened by manual operation.
- Critical. Please see inspection report for more details.
- Theme park food carts shall operate adjacent to or within 300 feet of the support facility.
- The mobile food dispensing vehicle shall designate a commissary within the theme park or entertainment complex, which commissary shall be equipped with a mobile cleaning unit that will travel from the commissary to the mobile food dispensing vehicle. The mobile cleaning unit will be based in a service area adjacent to the designated commissary as described in paragraph (2)(d) of this rule. The mobile cleaning unit shall be stocked with supplies to clean the interior and exterior of a mobile food dispensing vehicle. In addition, the mobile cleaning unit shall carry a supply of potable water sufficient to fill the mobile food dispensing vehicle's potable water tank, and shall be able to pump waste water from a mobile food dispensing vehicle into holding tanks on the mobile cleaning unit, if necessary. The mobile cleaning unit holding tanks shall emptied in accordance with the provisions of paragraph (2) (d) if this rule.
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Plumbing system in disrepair. COLD WATER FAUCET
- 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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9/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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