- No Violations Were Observed
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6/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Ice scoop handle in contact with ice in bar. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Plumbing system in disrepair. Hose leaking constantly, draining into handsink. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Half and half in reachin cooler in waiting station at 46°F, ambient temperature in unit 46°F, item voluntarily discarded. Fish, pork, sauce , cheese etc at 49-52°F in walkin cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef and chicken over ready to eat and cooked foods in reachin cooler across from cookline as well as raw shrimp ver ready to eat food in another reachin cooer across from cookline . **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink used to catch/drain water from leaking hose by dishmachine **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Reach-in cooler not 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. Small reachin cooler in wait station ambient temperature 46°F. **Warning**
- Intermediate - Walk-in cooler not 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. Walkin cooler ambient temperature 45°F. **Warning**
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5/21/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Tank has collar. Correct by next unannounced
- High Priority - Vacuum breaker missing at hose bibb. On hose to right of stove. Correct by next unannounced.
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2/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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. Observed on font lie counter.
- Basic - Equipment in poor repair. Interior of ice machine broken and exposing ice to foam insulation, not easily cleanable and not a food grade surface.
- 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.
- High Priority - Vacuum breaker missing at hose bibb. On hose to right of stove.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to thaw meat.
- Intermediate - No certified food manager for establishment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/26/2013 | Routine - Food | Warning Issued |
- Basic - Hood soiled with accumulated grease.
- Basic - Knives stored in cracks between pieces of equipment. Cookline. **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. No sanitizer detected even after 3 runs with priming. **Repeat Violation**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
- Critical - Observed cheese with mold-like growth. Tall pizza cooler. Voluntarily discarded. **Repeat Violation**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eight portions of pork at 68F in top of long cookline cooler. Stop Sale written. **Warning** **Repeat Violation**
- Critical - Observed toxic item improperly stored. Bucket of chlorine sanitizer on ground outside next to walkin. **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soup in walkin.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Pork found at 68F in top of long cookline cooler. All other foods in this cooler 41F or below. Chef states pork was n this cooler overnight. **Warning** **Corrected On-Site**
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12/11/2012 | 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. Pan of mashed potatoes cooked last night, wrapped, put in cooler still 47F today. Corrected On Site. Voluntarily discarded.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, even after priming and multiple runs. Must sanitize manually until repaired.
- Critical - Observed 4 unlabeled spray bottles. Cleaning chemicals near 3 compartment sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Mashed potatoes, soups, desserts in multiple coolers. Repeat Violation.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9/3/12.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 9/3/12.
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9/5/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin on cookline at 50F ambient temperature. Corrected On Site. Dial turned down. Now at 41F. PHFs voluntarily discarded.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen hw sinks. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9/3/12.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine strips for dishmachine.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 9/3/12.
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer. Corrected On Site.
- Critical - Observed food with mold-like growth, tomatoes in reachin, cheese in walkin. Corrected On Site. Voluntarily discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken and cream above 41F in reachin. Corrected On Site. Voluntarily discarded.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meatballs, sauces, lasagna, etc.
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7/3/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. Walk-in cooler.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Do training and document. See bulletin. This violation must be corrected by : 6/29/12.
- Observed equipment in poor repair. Ice machine with hole inside wall, exposed insulation.
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4/30/2012 | Routine - Food | Warning Issued |
- Observed build-up of boxes in dry storage shed.
- Observed build-up of food debris, dust or dirt on floors under cookline equipment.
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8/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. Storage room with mop sink.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler next to bread warmer with an ambient temperature of 46 F. All potentially hazardous foods removed. Only holding vegetables. Please fax repair report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drinks on cookline.
- Observed build-up of mold-like substance on surface under ice bin in service station.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical - Observed handwash sink used for purposes other than handwashing. Bottle stored in hand sink by restroom. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 52 F in reach in cooler next to bread warmer. Corrected On Site. Cheese was moved to another cooler.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
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