- Basic - Dusty ceiling tiles and air conditioning vent covers. Above back prep area in kitchen.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Tongs handing from shelf touching rim of garbage can. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas and tongs in standing water at 82f and 86f.
- Basic - Raw animal food stored above unwashed produce. Raw shelled eggs above bag of carrots.
- Basic - Significant Build-up of dust on nonfood-contact surface. Dust in air filters of ice machine.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sink by waiter station
- Basic - Wet wiping cloth washed in hand washing sink and used to wipe food contact suface. **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. 5 cans of pesticide for home use. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2 sheet trays of quiches in ramekins 62f for 2 hours. Corrective action: operator placed ramkins in walk in for temperature recovery.
- High Priority - Raw animal food stored over ready-to-eat food. Unwashed mushrooms above beverages and glassware in walk in cooler.
- Intermediate - Slight Accumulation of black mold-like substance in the interior of the ice machine.
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Tomatoes stored on wiping cloths at cook line. **Corrected On-Site**
- Basic - Containers of food stored on floor in kitchen by ice machine. Potatoes. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw shrimp. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household Hot Shot stored on shelf over handsink near ice machine.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw ground beef over raw fish. **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance in the interior of the ice machine in kitchen.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pans stored on cook line handsink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer for wiping cloths.
- Intermediate - No soap provided at handwash sink. By beverage station and near ice machine.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. 2 gas grill sized propane tanks stored behind ice machine. For reporting purposes only.
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3/5/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 46-50 in glass door cooler. Added to Time extended violations must be complied by the next unannounced inspection. Plan
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Veal stew
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Veal stew 47
- 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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7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.ice cream scoops
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 shredding cabbage with bare hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Half and half 44 milk 45 tomatoes 45
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Some items need to be included on existing time plan
- High Priority - Toxic substance/chemical improperly stored on cookline **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Spray bottles containing toxic substance not labeled. **Corrected On-Site**
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Cre brulle, potato casserole in walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. Server's area, used as a dump sink.
- Critical - Working containers of food removed from original container not identified by common name. Bread crums, powdered sugar, preparation area Corrected On Site.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Veal stew 66F cooling overnight per operator
- Critical - License expired within 30 days after expiration date.Fee due $ 373.00.
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers
- Observed dust build-up on shelving in preparation area
- Critical - Observed food being cooled by nonapproved method. Veal stew cooling in too large amouunt and covered in walk in cooler
- Observed nonfood-contact equipment in poor repair, makeline cooler door in disrepair
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Ground beef over fish in reach in freezer Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/2/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Carbon dioxide/helium tanks not adequately secured. Drinks area
- Critical - Hand wash sink lacking proper hand drying provisions. Servers area Repeat Violation. 3-16-11 and 8-30-11
- Critical - Hand wash sink lacking proper hand drying provisions.Cookline Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Servers area Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of grease and dust on hood filters
- Critical - Observed food stored on floor. Liquid shortening, cookline
- Critical - Observed handwash sink used for purposes other than handwashing. Wire grate in servers area handsink basin. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over shrimp in reach in cooler Corrected On Site.
- Observed utensils stored in crevices between equipment. Butcher knife, cookline
- Critical - Pesticide use not in accordance with manufacturer's directions. Ortho home desfense on premises. Repeat Violation inspection 8-30-11.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Butter, heavy cream cookline. Second Repeat Violation.
- Wet mops not hung to dry. Restroom
- Wet wiping cloth not stored in sanitizing solution between uses. Cookline
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 400 ppm, recommended ppm 200
- Critical - Working container of food removed from original container not identified by common name. Under microwave Repeat Violation.
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1/17/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Tested below 50 ppms after 3 cycles. Do not use dishmachine for sanitizing set up manual sanitizer until dishmachine is repaired
- Food-contact surface not smooth and easily cleanable.Cloth under cutting board. Recommended using bar matting.
- Food-contact surface not smooth and easily cleanable.Unlabeled container in preparation area lid melted.
- Critical - Hand wash sink lacking proper hand drying provisions.Preparation area by icemaker
- Critical - Hand wash sink lacking proper hand drying provisions.Server's area Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory.Server's area
- Critical - Observed an open beverage container on a food preparation table by cutting board
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Foodhandler placing bread onto sandwiches with bare hands Corrected On Site.
- Observed residue build-up/black moldlike substance on ice dispenser chute at drinks machine
- Critical - Observed server's area handwash sink used as a dump sink indicated by strainer in sink basin n handwashing.
- Critical - Pesticide use not in accordance with manufacturer's directions.Raid roach traps intended for household use only on premesis
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Items are date marked not time marked as requireed by plan Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.2 in preparation area by icemaker Repeat Violation.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Boiled eggs 56F, soft cheeses 50F in makeline cooler over 4 hours.
- Critical - Violation: 04-01-1 Pantry reach in cooler ncapable of maintaining potentially hazardous food at proper temperatures.Food temperature 50-56F. Do not store potentially hazardous foods in this unit until maintain maintaining 41F or colder This violation must be corrected by : 3 17 11.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. This violation must be corrected by : 5 16 11.
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3/17/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - 2 Working containers of food removed from original container not identified by common name pantry preparation area
- Critical - Hand wash sink lacking proper hand drying provisions.Cook line
- Critical - Hand wash sink lacking proper hand drying provisions.Server's area
- Critical - Handwash sink not accessible for employee use at all times.Warewashing/cookline. Blocked by cook's cart and items on floor in front of handsink
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 5 16 11.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 5 16 11.
- Critical - No proof of required employee training provided. This violation must be corrected by : 5 16 11.
- Critical - Observed buildup of slime on ice dispensing chute on drinks machine
- Observed clean utensils/equipment (silverware) stored in dirty container
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Boiled eggs 56F, soft cheeses 50F in makeline cooler over 4 hours.
- Critical - Pantry reach in cooler ncapable of maintaining potentially hazardous food at proper temperatures.Food temperature 50-56F. Do not store potentially hazardous foods in this unit until maintain maintaining 41F or colder This violation must be corrected by : 3 17 11.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Quiche, butter, cream sauce. Must be individually marked per your plan
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/16/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Smoked salmon used served raw This violation must be corrected by : 9 14 10.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Deli meats and soft deli cheeses in walk in cooler Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Numerous items in kitchen wine cooler overnight per operator
- Critical. Kitchen glass door wine cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. Operator states this cooler will no longer be used for potentially hazardous foods unless time marking is in use.
- Critical. Observed potentially hazardous food thawed in an improper manner.Phillips tuna ROP thawed in packaging
- Critical. Observed raw animal food (shell eggs) stored over ready-to-eat food (bananas) in walk in cooler Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Cookline, spatulas on cooks cart Corrected On Site.
- Critical. Observed slight buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime in ice dispensing chute on drink machine
- Critical. Observed handwash sink used for purposes other than handwashing.Beverage area used as a dumpsink for ice.
- Critical. Lack of signage properly designating bathrooms.Employee restroom Repeat Violation.
- Observed wall soiled with slight accumulation of black debris in dishwashing area.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.Facility licensed for 46 seats observed 88 seats Repeat Violation.
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7/14/2010 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Potatoes,cre brulle,pate in walk in cooler
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Soft cheese in walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 68F, cookline. Advised
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cheese/cream sauce 108F on cookline. Advised
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Ice cream scoops Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.Warewashing/cookline blocked by cook's cart Corrected On Site.
- Critical. Lack of signage properly designating bathrooms.Employee restroom
- Critical. Handwashing cleanser lacking at handwashing lavatory.Warewashing/cookline Corrected On Site.
- 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 46 seats, observed 81 seats.
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2/12/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.Employee restroom.
- Critical. No handwashing sign provided at all kitchen handsinks used by food employees.
- Critical. Outer openings not protected with self-closing doors.Kitchen
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.Facility is being licensed for 46 seats. Observed total seats 61. Fax required seating change evaluation to Dennis Watson 407-297-7868 by 11-2-09.
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10/20/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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