- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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10/03/2014 | Routine - Food | Warning Issued |
- Basic - Floor soiled/has accumulation of debris.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Observed various mixed butters, creams unlabeled. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Equipment in poor repair. Observed reach in cooler on kitchen cook line holding temperatures greater than 52°F. Other units available for use. SEE ST SALE **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed sink in restrooms, near wait station no sign. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed salmon in bucket of water in mop sink, no running water. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All products in reach in cooler on kitchen cook line above 50°F. Other units available for use. SEE STOP SALE. **Warning**
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Observed variety of mixed butter with date marking past 7 days. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches in kitchen area. **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink near cook line with plates built up in sink. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed kitchen reach in cooler next to oven with built up debris. **Warning**
- 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 - Spray bottle containing toxic substance not labeled. Observed spray bottle in dish room unlabeled. Determined to be bleach. **Warning**
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2/7/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface on cook line shelf.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Dusty ceiling air conditioning vent cover in dishwash area.
- Basic - Hood filters missing from automatic fire suppression/exhaust system.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in dishwash area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed expired Food Manager Certification.-Eric Bein -6/21/07.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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6/4/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - No currently certified food service manager on duty with four or more (six) employees engaged in food preparation.
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4/5/2012 | Routine - Food | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed cookline reachin cooler gasket torn/in disrepair.
- Critical - Working containers of food removed from original container not identified by common name.-flour and sugar bins.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/10/2011 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed attached equipment soiled with accumulated dust.-walkin cooler fan cover.
- Critical - Observed food -box of potatoes -stored on floor.
- Observed ice scoop with handle in contact with ice.-ice maker.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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4/11/2011 | Routine - Food | Warning Issued |
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.-spoon
- Hood filter is not tight-fitting and firmly held in place - leaving open space. For reporting purposes only.
- Observed reach-in cooler gasket n disrepair.
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11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures with foods in prep cooler at 47 and 48 degrees F.-ambient temperature of unit is 57 degrees. F.Upon callback repair in progress.
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7/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.-sliced ham in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees -Fahrenheit less than 4 hours-with foods in prep cooler at 47 and 48 degrees.- Corrected On Site by moving foods to other coolers.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures with foods in prep cooler at 47 and 48 degrees F.-ambient temperature of unit is 57 degrees. F.
- Observed ice scoop with handle in contact with ice.-ice maker bin.
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7/28/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures with cookline prep cooler ambient temperature of 58 degree s. Upon callback cooler ambient temperatures at 47 degrees -repair on ordet for today.
- Critical. Violation: 08A-10-1 Observed an ice machine with no overhead protection.
- Violation: 37-02-1 Observed hole in wall with exposed insulation in rear prep room.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
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4/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit with melon and hamburger in cookline cooler at 50 degrees less than four hours. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures with cookline prep cooler ambient temperature of 58 degree s.
- Critical. Observed an ice machine with no overhead protection.
- Observed grease accumulated under cooking equipment.
- Observed hole in wall with exposed insulation in rear prep room.
- No Heimlich maneuver sign posted.
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4/6/2010 | Routine - Food | Warning Issued |
- 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 with 160 seats present-120 licensed
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9/11/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- 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 with 160 seats present-120 licensed
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8/27/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed dented can of ketchup-return or discard.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit with eggs in small prep cooler at 45 degrees Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit with hamburger in main cookline cooler at 48 degrees-ambient temperature of 58. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures with cookline prep cooler ambient temperature of 58 degree s.
- Critical. Observed accumulation of debris on warewashing machine and associated equipment.
- Observed floor area covered with standing water in walkin cooler.
- Light not functioning in walkin cooler.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements with 160 seats present-120 licensed
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8/26/2009 | Routine - Food | Warning Issued |
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