- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Four draw cooler on the cook-line not keeping food at 41°, Shrimp 54°, shrimp 52°, squid 54°, sausage 54°, ground sausage. 55°, tomato 54°. At the last a station.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- 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. Pizza flour **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 53°, egg 51°, cheese 47°,sausage 54°, ground sausage. 55°, tomato 54° chef put Ice on all items.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp 54°, shrimp 52°, squid 54°, chef put ice on top of shrimp and squid .
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Probe thermometer not within the intended measuring range of use. **Corrected On-Site**
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- 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. Beef and pork at 51° on the. Cookline cooler draw. Pork and beef were moved to walkin cooler and revisited at end of inspection, pork at 44°, beef at 43° **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water. ... At and around ice machine
- High Priority - Establishment conducts non-continuous cooking of raw animal foods without cold holding the food at 41 degrees Fahrenheit or below after the food has cooled. ... Lentil soup **Corrective Action Taken**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ...Cook Line Cold Table ... Cooked sausage 53° **Corrective Action Taken** ...in WALK.IN.COOLER Lentil Soup 45° **Corrective Action Taken**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... At cocktail bars.
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Observed: Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit....45 degrees in walk in cooler. As per operator door was open for delivery. Closed door ambient temperature getting down. Cheeses 52 degrees in reach in cooler cross from convection oven, kitchen, ice down on food.
- Intermediate - Observed: 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. flip top cooler cross from convection oven, kitchen. Must not have stored any potentially hazardous food until. Maintain at proper temperature.
- Basic - Observed: Food stored on floor.....soup, kitchen.
- High Priority - Observed: Food with mold-like growth......Gravy in walk in cooler. See stop sale.
- Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit....kitchen. COS.
- Basic - Observed: Packaged food labeled improperly or incompletely and does not comply with Federal Standards of identity....wrong labeled in sugar.
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit....gravy, sauce, tomato sauce, gravy, soup 47 to 60 degrees in walk in cooler. Stop sale issued. COS.
- High Priority - Observed: Raw animal food stored over ready-to-eat food in cold holding drawers...raw sea food above cooked sausage gravy, cooked vegetable, kitchen. COS.
- High Priority - Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.....bar. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.....stored pizza trays in handwashing sink in pizza station . Corrected On Site.
- Observed build-up of dust or dirt on nonfood-contact surface.....fan in walk in cooler .
- Critical - Observed food stored on floor.......bread, shrimp in walk in freezer .
- Critical - Observed handwash sink used for purposes other than handwashing......sliced garlic and sliced leaf in handwashing sink between cooler . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.....coffe cup in handwashing sink in coffe station . Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....soup, beans , cheese, daily meats in walk in cooler .
- Critical - Observed uncovered food in holding unit/dry storage area.....tiramasu , sauce in walk in cooler .
- Observed utensils stored in crevices between equipment....knives in pizza station . Corrected On Site.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked......no date marked any prepared and processed food in walk in cooler .
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.......sauces, 61 degrees , chicken stock 49 degrees , eggplant 47 degrees in walk in cooler. stop sale issued.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......almost food in walk in cooler 45 degrees . operator stated that walk in cooler temperature wa 38 degrees all the time. corrctive action taken. Corrected On Site.
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method......sauce cooling in deep container with covered in walk in cooler . Corrected On Site.
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....home made sauce was cooked last night , today morning temperature is 51 to 56 degrees and some are 60 degrees F. in walk in cooler . stop sale issued .
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods........raw chicken above raw pork in walk in cooler . Corrected On Site.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food....raw egg above ready to eat lettuce in reach cooler at pizza area. Corrected On Site.
- Critical - Violation: 08A-27-1 Observed raw animal food stored over cooked food......raw chicken above cooked sauce in walk in cooler . Corrected On Site.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. ....ice cream in reach in freezer .
- Critical - Violation: 16-13-1 Observed equipment and utensils not sanitized in the dishwashing machine . recomanded to operator us 3 compertment sink for sanitize. Corrected On Site.
- Critical - Violation: 20A-04-1 utensils not sanitized by the dishmachine . Recomanded to operator use 3 compartment sink for sanitized. Corrected On Site.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.....obstructed by garbage can panetre and pizza area handwashing sink. Corrected On Site.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing....bowl stored in handwashing sink in kitchen and pizza area. Corrected On Site.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees....bar.
- Critical - Violation: 41A-08-1 Observed toxic item stored by utensils....multi surface cleaner spray bottle hang on shelf main server station.
- Violation: 51-11-1 Observed hasp lock in walk in cooler .
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7/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....home made sauce was cooked last night , today morning temperature is 51 to 56 degrees and some are 60 degrees F. in walk in cooler . stop sale issued .
- Critical - Handwash sink not accessible for employee use at all times.....obstructed by garbage can panetre and pizza area handwashing sink. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees....bar.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 07/01/12.
- Critical - Observed equipment and utensils not sanitized in the dishwashing machine . recomanded to operator us 3 compertment sink for sanitize. Corrected On Site.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 07/01/12.
- Critical - Observed food being cooled by nonapproved method......sauce cooling in deep container with covered in walk in cooler . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing....bowl stored in handwashing sink in kitchen and pizza area. Corrected On Site.
- Observed hasp lock in walk in cooler .
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods........raw chicken above raw pork in walk in cooler . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.......sauces, 61 degrees , chicken stock 49 degrees , eggplant 47 degrees in walk in cooler. stop sale issued.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......almost food in walk in cooler 45 degrees . operator stated that walk in cooler temperature wa 38 degrees all the time. corrctive action taken. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food......raw chicken above cooked sauce in walk in cooler . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food....raw egg above ready to eat lettuce in reach cooler at pizza area. Corrected On Site.
- Critical - Observed toxic item stored by utensils....multi surface cleaner spray bottle hang on shelf main server station.
- Critical - Observed uncovered food in holding unit/dry storage area. ....ice cream in reach in freezer .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked......no date marked any prepared and processed food in walk in cooler .
- Critical - utensils not sanitized by the dishmachine . Recomanded to operator use 3 compartment sink for sanitized. Corrected On Site.
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5/1/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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