- Basic - Current Hotel and Restaurant license not displayed. / incorrect license posted / license was from a different location.
- Basic - Equipment and utensils not properly air-dried - wet nesting. / salad containers.
- Basic - Equipment in poor repair. / ice machine door broken / temporarily covered with plastic wraps.
- Basic - Reach-in cooler gasket torn/in disrepair. / meat cooler / right side of cook line.
- Basic - Water leaking from faucet/faucet handle. / handsink by the walk in coolers.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / wait station, bar sanitizing buckets at 0ppm / **Corrected On-Site**
- High Priority - Food server handling soiled dishes or utensils then went back to dining room without washing hands.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. / at 78F on prep table for 2 hours / product was iced.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / potato salad 44F, cheese 45F / glass cooler for salad / product was out for refill the salad bar / adjusting the ambient temperature to 38F recommended.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cut tomatoes / walk in cooler.
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use wet wiping cloth/towel used under cutting board. / prep table outside walk in cooler / **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning./ **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / Quat at 0ppm / all sanitizing buckets / wait stations / **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / half and half at 45F / bar cooler / moved to walk in cooler / temperature rechecked at 41F / **Corrected On-Site**
- 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. / bar.
- 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. / **Corrected On-Site**
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12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. / 2 containers of oil / **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / prep table outside walk in cooler / **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / a lunch box inside walk in cooler / **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. / cook line.
- Basic - Leaking pipe at plumbing fixture. / hand sink / dish washing area.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. / salad cooler / **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. / hand sink outside walk in cooler.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / walk in cooler / **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / by salad cooler / **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. / cut leafy green at 48F, potato salad at 46F, egg salad at 45F / less than 4 hours / discuss time as public health control with new manager / temperature rechecked potato salad at 40F, egg salad at 41F.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / half and half at 47F / product was out for 15 minutes / product was iced.
- High Priority - Raw animal food stored over ready-to-eat food. / raw shrimp over pickles / walk in cooler / **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.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. / bar dish machine
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling / certified food service manager is off today.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / dish washing area / **Corrected On-Site**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. / no Quat test kit.
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / chef has a certificate from Servsafe / unapproved provider.
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee chewing gum in a food preparation, food storage or warewashing area. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / observed employee wearing a bracelet.
- Basic - No handwashing sign provided at a hand sink used by food employees. / bar, dish washing area. **Corrected On-Site**
- Basic - No suitable facilities provided to store employee clothing and other possessions. / dry storage area.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / walk in cooler.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / egg salad at 45F / salad bar / product moved to walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / spinach dip at 46F / prep area / less than 4 hours / product moved to walk in cooler. / mango tomatoes mix at 58F overnight at room temperature.
- 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. / mango tomato mix at 58F overnight.
- Intermediate - Employee rinsed utensil in handwash sink. / bar.
- Intermediate - Handwash sink used for purposes other than handwashing. / cups inside hand sink / bar. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / dish washing area. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. / dish washing.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / pepper and onions, pasta salad and gumbo base made 2 days ago / walk in cooler.
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not cooked to 145 degrees Fahrenheit or above. / fish at 138F / product recooked to 148F / Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / bar / Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. / bar cooler / Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. / dessert cooler / Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. / bar .
- Critical - No handwashing sign provided at a handsink used by food employees. / next to cookline.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / employees drink inside reach in cooler / Corrected On Site.
- Critical - Observed employee / cook failed to wash hands after changing new gloves / Corrected On Site.
- Observed floor area(s) covered with standing water. / in front of ice machine.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / male cook wearing bracelet / Corrected On Site.
- Observed leaking pipe at plumbing fixture. / handsink / bar.
- Observed personal care item stored with food. / employee's bag on top of a case of lemon / Corrected On Site.
- Observed personal care item stored with food. / employees shirts hanging in dry storage room / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / egg salad at 48F / less than 4 hours / product moved to walk in freezer / temperature rechecked at 40F / Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. / raw shrimp over cooked pasta / walk in cooler / Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / dishmachine / bar.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. / walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cut melon / Corrected On Site.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. / utensil rack.
- Equipment and utensils not properly air-dried. / utensil rack.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. / bar
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler / bar.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. / reach in drawer cooler / across from cookline.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. / male employee checking food temperature / Corrected On Site.
- Observed grease accumulated on kitchen floor. / behind cookline.
- Observed leaking pipe at plumbing fixture. / mop sink.
- Observed mop/service sink in disrepair.
- Observed open dumpster lid.
- Observed personal care item stored with food. / observed backpack stored with food / dry storage room / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / pasta at 47F / reach in cooler / drawer / Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. / observed raw burger patties stored over cooked pasta / Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / sanitizing bucket / bar
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. / ob observed a sanitizing bucket inside the handsink / bar area.
- Critical - Observed buildup of slime on soda dispensing nozzles. / wait station
- Observed cutting board grooved/pitted / 4 cutting boards / reach in cooler / cookline.
- Observed gaskets with slimy/mold-like build-up. / reach in cooler / cookline.
- Critical - Observed interior of microwave soiled. / above reach in cooler / cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / ham at 45F / salad bar / product was moved back to reach in cooler / Corrected On Site.
- Observed single-service articles stored without protection from contamination. / dry storage room / Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. / chicken strips / reach in freezer / next to cookline.
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11/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, deli reach in cooler right side of cook's line was 48f. Repeat Violation 7-23-10.
- Food-contact surface not smooth and easily cleanable, lexan on storage rack.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook before putting new set of gloves. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled, by cook's line.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, lobster and chicken were 46f and chicken 45f inside de unit by cook's lin3. Repeat Violation 7-23-10.
- Critical - Observed small flying insects in bar area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, gap under back door.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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5/2/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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8/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name, oil in the kitchen area.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, 68f butter mix , kitchen area. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pork and chicken were 46f inside reach in cooler deli unit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, mushroom was 51f, sauce 51f, deli unit by cook's line.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, deli units by cook's line were 46f and 51f. This violation must be corrected by : 7-26-10.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw pot stickers was stored over raw shrimp inside walk in freezer . Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled, prep cook picked towel from floor then worked with clean equipment , back preparation area. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook's .
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, lexan was broken.
- Equipment and utensils not properly air-dried.
- Critical. Hand wash sink lacking proper hand drying provisions, back kitchen area. Corrected On Site.
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7/23/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name, sugar container. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food, opened raw chicken and shrimp stored over french fries in reachin freezer. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food, lettuce container on buffet. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, peg board used for food storage in prep area. Corrected On Site.
- Observed equipment in poor repair, racks rusted in dessert cooler.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, bar.
- Critical. Observed soil residue on storage containers lids hanging on peg rack. Corrected On Site.
- Critical. Observed soil buildup inside ice bin. Corrected On Site.
- Critical. Observed interior of reach-in cooler at bar with standing water.
- Observed single-service articles improperly stored, to go station items stored in dirty bins. Corrected On Site.
- Critical. Cold water not provided/shut off at employee handwash sink, dishmachine area. Repeat Violation.
- Observed leaking pipe at plumbing fixture, two-compartment prep sink.
- Critical. Vacuum breaker mising at hose bibb, mopsink at y-connection.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels, dishmachine area. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees, bar. Repeat Violation. Corrected On Site.
- Critical. Boiler certificate not posted in boiler room. For reporting purposes only. Repeat Violation.
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sour cream in open container.
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Walkin cooler.
- Critical. Observed potentially hazardous food thawed in an improper manner. sauce bags.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. salad bar prep person Corrected On Site.
- Critical. Observed employee putting gloves on without washing hands.
- Observed equipment in poor repair. plastic pans cracked and damaged.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. broiler under salad prep counter.
- Observed build-up of mold-like substance interior of air compressor.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Behind nozzles of wait station beverage machine.
- Observed soda gun holster with accumulated slime/debris.
- Equipment and utensils not properly air-dried. pans in dishmachine area.
- Critical. Hot water not provided/shut off at employee hand wash sink. handwashing sink by cook's line.
- Observed leaking faucet at plumbing fixture. handsink by cook's line.
- Critical. Vacuum breaker mising at hose bibb. mopsink.
- Critical. No handwashing sign provided at a handsink used by food employees. men's restroom.
- Critical. Hand wash sink lacking proper hand drying provisions. bar handsink .
- Observed floor area(s) covered with standing water. walkin cooler.
- Observed attached equipment soiled with accumulated dust. Fan in walkin cooler and freezer.
- Observed hole in ceiling. DRY STORAGE
- Observed ceiling in disrepair. OUTSIDE WALKINs.
- Observed personal care item stored with food. lotion stored with food bar area.
- Critical. Observed toxic item improperly stored. stored over coffee packets and prep aa.
- Critical. Observed unlabeled spray bottle.
- Critical. No current boiler certification provided/available. For reporting purposes only. boiler 503,5000 btus.
- No Heimlich maneuver sign posted.
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/5/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/4/2009 | Routine - Food | Warning Issued |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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