- Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks in kitchen.
- Basic - Cove molding at floor/wall juncture broken/missing. Behind make reach in cooler on cook line
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed 79 seats when license states 50 seats.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw hamburger next to cooked lasagna. Raw chicken next to lasagna in stand up cooler across from 3 bay sink
- High Priority - Raw animal food stored near cooked food. Lobster ravioli next to raw fish in reach in freezer.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs above cheese in reach in cooler. Raw shelled eggs over dressings in cooler by 3 bay sink
- Intermediate - Ice chute on drink machine soiled/build up of mold-like substance/slime. At waiter station.
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10/01/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks in kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans.
- Basic - Cove molding at floor/wall juncture broken/missing. Behind make reach in cooler on cook line
- Basic - Dead roaches on premises. 1 in plastic container with commercially processed sauces, 1 dead under three compartment sink, 1 dead under prep table, 4 dead under reach in cooler and 1 egg casing, 1 dead in mop sink area, 5 dead behind and 1 egg casing reach in cooler, 2 dead under ice machine, 3 dead under dish machine, 1 dead under server station, 1 dead under hand washing sink. 21 total.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook.
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed 79 seats when license states 50 seats.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in kitchen.
- Basic - Hole in wall. On cook line and server station area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dish washing area.
- Basic - Nonfood-contact equipment in poor repair. Make reach in cooler on cook line not working.
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans not covered. Near back door
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice cold held at greater than 41 degrees Fahrenheit. See stop sale.
- High Priority - Food with mold-like growth. See stop sale. Swiss cheese.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw hamburger next to cooked lasagna.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Commercially processed French onion soup 82f not reheated (1st reheat) to 135f with in 2 hours.
- High Priority - Raw animal food stored near cooked food. Lobster ravioli next to raw fish in reach in freezer.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs above cheese in reach in cooler.
- High Priority - Roach activity present as evidenced by live roaches found. 2 live above prep table.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottle next to plates in server area.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by rolling cart. **Corrected On-Site**
- Intermediate - Ice chute on drink machine soiled/build up of mold-like substance/slime. At waiter station.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front hand washing sink. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer read 18f. **Corrected On-Site**
- 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 made 9/22/14.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Grits 45f in make reach in cooler on cook line.
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09/30/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. 4 tanks next to the exit door in the kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above water heater.
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket in mop sink area. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Bottle of advil on top of reach in freezer in kitchen. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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9/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. Liquid oil, onions, coke box
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- 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. Cook handled pita bread with bare hands **Warning**
- High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Tuna **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meatballs 54, deli ham 50, tuna salad 54 **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- 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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7/19/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area. Drink cups **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 45 in upright cooler. Peppers 45and spinach dip 46 in make line cooler **Warning**
- High Priority - Toxic substance/chemical improperly stored.Deodorizer stored on top of icemaker **Warning**
- Intermediate - Accumulation of mold-like substance on coffee dispensing nozzles/equipment. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site** **Warning**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked/damaged ice scoop **Warning**
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1/22/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/12/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized utensils, not properly stored so that only the handles are touched. Silverware, frontline Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen
- 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 : 9 12 12.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Soft deli cheeses in makeline cooler
- Critical - Observed raw animal food stored over ready-to-eat food. Ground beef over unpackaged deli meat in reach in cooler and unpackaged raw chicken over breads in reach in freezer.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Icemaker filter dated 12-10
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7/11/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/9/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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3/28/2012 | Routine - Food | Call Back - Extension given, pending |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Establishment licensed for 11 seats, observed 20 including 4 outside seats. This violation must be corrected by : 3 20 12.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment. No warning issued, licensed on 12 09 11.
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3/21/2012 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Spoons/knives frontline
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Establishment licensed for 11 seats, observed 20 including 4 outside seats. This violation must be corrected by : 3 20 12.
- Critical - No Certified Food Manager for establishment. No warning issued, licensed on 12 09 11.
- Critical - No proof of required employee training provided. No warning issued, licensed on 12-09-11.
- Wet mop not hung to dry.
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1/20/2012 | Routine - Food | Warning Issued |
- Critical - Deserts cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 45F, advised to lower temperature to 41F or colder
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.Tested 40F in ice point Corrected On Site.
- Critical - No Certified Food Manager for establishment. 60 days to acquire
- 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 - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese cake/dairy 45F in desserts cooler.
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12/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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