- Basic - Bowl or other container with no handle used to dispense food. Bulk batter mix, rice **Corrected On-Site**
- Basic - Food stored on floor. Water softener salt **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Spinach at 51 on salad bar
- High Priority - Vacuum breaker missing at hose bibb. Splitter on mop sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear prep area **Corrected On-Site**
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food in double prep sink exposed to possible splash from handsink which is installed in the drain board of the prep sink. Install barrier.
- Basic - Leaking pipe at plumbing fixture. Double prep sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish at 52° in cookline reachin. Iced down
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. By olive oil **Corrected On-Site**
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline reachin
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 51° in cookline drawer. Placed in walkin to cool down
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw hamburger over crab **Corrected On-Site**
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Make table.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Milk cooler, bar.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lobster, shrimp fish 49-53?. Corrective cation taken, ice bags placed on them. Front drawer of cooler, cook line. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Bar
- 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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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Red pepper.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoon on paper towel, cook station.
- Basic - Food storage container/container lid cracked or broken. On clean dish shelf in prep area.
- Basic - Old food stuck to clean dishware/utensils. Back prep area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Fry area make table.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. In fry area.
- Basic - Working containers of food removed from original container not identified by common name. Sugar, flour. **Corrected On-Site**
- 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. Lemon on drink at bar. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook in fry area. Cook walked away from fry area and returned without changing gloves. The cook also was wiping gloved hands on soiled wiping cloth instead of changing the gloves.
- High Priority - Toxic substance/chemical stored by or with single-service items. Gloves on cleaning supply rack. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Front, right wait station.
- 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. Saute in freezer.
- Intermediate - Cutting board(s) stained/soiled. Make tables.
- Intermediate - Handwash sink used for purposes other than handwashing. In prep area, pouch. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottoms of coolers, through-out.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. bar-sani bucket in it. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed expired Food Manager Certification. kim
- Critical - Observed food stored on floor. water softener saalt
- Observed gaskets/seals on cold holding unit in poor repair. cookline reachin freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 53, top of cookline reachin-CA-discarded. other rice in same pan at 42. cream 51 in wait station-CA-iced down. will use time for this item
- Critical - Observed unlabeled spray bottle. server said it was windex Corrected On Site.
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8/31/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. cookline reachin cooler Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. food drawers on cookline Corrected On Site.
- Critical - Observed interior of microwaves soiled. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 55, eggs 56, pasta salad 53 on salad bar. Corrected On Site.
- Critical - Observed soil buildup inside ice scoop holder. Corrected On Site.
- Observed utensils stored in crevices between equipment. knife Corrected On Site.
- Plumbing system in disrepair. compartment at triple sink not holding water
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. spinach dip
- Critical - Vacuum breaker mising at hose bibb. splitter at faucet under dishmachine
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interiors of ice machines.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salmon 58, fish 44, cookline drawers. in cookline reachin, chicken 70, dip 50, seafood 50, pasta 54.on salad bar, potato salad 45-55. discarded. Corrected On Site. Hobart repairman called and is on the way.
- Observed soiled wet wiping cloth in use with dirty solution. Corrected On Site.
- Plumbing system in disrepair. handsink in prep area leaking and water turned off.
- Critical - Vacuum breaker mising at hose bibb. mop sink splitter
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures glass cooler holding at 45.Do not use till able to maintain 41 or below.
- Critical - Handwash sink not accessible for employee use at all times blocked by trash cans. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor rice in freezer.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of microwave soiled top part on both.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit holding eggs/macorni salad/potatoe salad all 45,in glass co0ler. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb at y at mopsink.
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed mint leaves used in drinks stored on a paper towel with ice on leaves in bar area.
- Critical. Observed biscuit mix stored on floor in dry storage area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils in bar area. Corrected On Site.
- Multiuse food-contact pans not smooth, free of breaks/cracks/chips/pits/crevices.
- Equipment and utensils not properly air-dried.
- Critical. Cold water not provided/shut off at employee handwash sink in kitchen area.
- Critical. Observed loose toilet seats in mens bathroom.
- Critical. No handwashing sign provided at a handsink in bar area used by food employees.
- Lights near ice machine missing the proper shield, sleeve coatings or covers.
- Critical. Observed sanitize solution stored on cutting board. Corrected On Site.
- Critical. Observed unlabeled santize solution buckets.
- Critical. Observed back door obstructed by cardboard boxes. For reporting purposes only. Corrected On Site.
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. sugar
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken & sourcream 45 degrees F (reachin cooler on cookline ) Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Ribs reheated to 150 degrees F. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Ribs are covered in walkin cooler
- Critical. Observed papertowel used as a food-contact surface. Croutons & bacon
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wiping gloved hands on dirty towel and then touching ready-to eat food.
- Observed employee with no hair restraint.
- Observed employee with no beard guard/restraint.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters expired 3/2010
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Corrected On Site.
- Ceiling tile poor repair . prep area
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooked/reheated
- Critical. Foods properly cooked/reheated
- Critical. Foods properly cooled
- Critical. Foods properly cooled
- Critical. Foods properly cooled
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Potential for cross-contamination; storage practices; damaged food segregated
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Pre-flushed, scraped, soaked
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Plumbing installed and maintained
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items properly stored
- Critical. Toxic items properly stored
- Critical. Food management certification valid
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12/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 12/5/2008 | Routine - Food | Warning Issued |
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