- Basic - Bowl or other container with no handle used to dispense food. Using plastic cup to scoop flour
- Basic - Ceiling in disrepair. Water damage in kitchen next to pizza oven
- Basic - Ceiling tile missing. Above walk in cooler
- Basic - Dead roaches on premises. Observed 6 dead roaches under dish machine. Last pest control service 9/17/14
- Basic - Equipment in poor repair. In kitchen 1 door flip top reach in cooler BEVERAGE AIR not maintaining 41°f or below. Found in 47°f do not use until able to maintain 41°f or below
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Above pizza oven in kitchen
- Basic - Ice scoop handle in contact with ice. In main bar **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Top part of interior of microwave in kitchen **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. In cook line **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. In storage shelving under prep table with slicer
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler in kitchen BEVERAGE AIR found Swiss cheese ,marinara sauce ,cooked sausage in 47°f . See stop sale
- High Priority - Raw animal food stored over ready-to-eat food. In 1 door tall reach in cooler next to burners in kitchen Raw shrimp over cooked chicken **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. In cook line **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In 1 door flip top reach in cooler Beverage air in kitchen : cheese ,marinara sauce ,sausage Breaded chicken in walk in cooler
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.hood
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Gaskets/seals on holding unit in poor repair.reach in freezer has duct tape holding door together
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Cheese reach in **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.ice in it **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.dispensersin it ** barCorrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar
- Intermediate - No soap provided at handwash sink.bar
- Intermediate - Ready-to-eat, squeeze bottle not labeled **Corrected On-Site**
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/7/2013 | Complaint Full | Admin. Complaint Callback Complied |
- 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.on line **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in holding unit not covered.chicken **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.84 degrees **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.bar
- High Priority - Raw animal food stored over ready-to-eat food.eggs over ham reach in **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.tape on ice machine ledge
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.pasta reach in **Corrected On-Site**
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, acoustic tiles over prep areas.
- Basic - Cutting board has cut marks and is no longer cleanable, cookline.
- Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items cook coughing.
- Basic - Food stored on floor, pandora crumbs. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, cookline and GE regrigerator. **Corrected On-Site**
- Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Cooked food leaves kitchen on tray, uncovered thru hotel to outside bar.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food, raw chicken over beer keg, walkin. And eggs over pico sauce **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products, asked Danny if he had thermometer, says he doesn''t use it.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.3 compartment sink.
- 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.
- Intermediate - Soda gun soiled, bar.
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4/6/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, acoustic tiles over prep areas.
- Basic - Cutting board has cut marks and is no longer cleanable, cookline.
- Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items cook coughing.
- Basic - Food stored on floor, pandora crumbs. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, cookline and GE regrigerator. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface, both handsinks
- Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Cooked food leaves kitchen on tray, uncovered thru hotel to outside bar.
- High Priority - Cooked animal food not reaching a minimum internal temperature of 145 degrees Fahrenheit or above. Cooked cod sandwich 88?
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.raw cod 51?, raw burgers 52?, raw wings 45?.
- High Priority - Raw animal food stored over ready-to-eat food, raw chicken over beer keg, walkin. And eggs over pico sauce **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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. Cookline, and GE refrigerator
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products, asked Danny if he had thermometer, says he doesn't use it.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.3 compartment sink.
- 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.
- Intermediate - Soda gun soiled, bar.
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4/5/2013 | Complaint Full | Warning Issued |
- Basic - Drain cover(s) near dish machine need to be installed properly.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Service bar window needs screen or other protection from contamination.
- Intermediate - Handwash sink used for purposes other than handwashing, mop/utility sinks must be replaced for HWS, kitchen and prep area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of water residue, RIC, COOKS LINE.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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2/14/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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