- Basic - Clean cups/glasses not properly air dried - wet nesting. Cups in servers area.
- Basic - Hole in ceiling. Where soda lines run into ceiling over soda rack.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Utensils in poor condition. Knife handle melted.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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11/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Cups in servers area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On back prep counter and reach-in cooler cutting board.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone on shelf over reach-in cooler.
- Basic - Food stored in holding unit not covered. Chicken in deli-style reach-in cooler.
- Basic - Food stored on floor of walk-in cooler. Onions, sauce, lemons, lettuce, cheese.
- Basic - Hole in ceiling. Where soda lines run into ceiling over soda rack.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. By mixer.
- Basic - Utensils in poor condition. Knife handle melted.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meatballs 51°, cheese 45°, garlic in oil 61°, cheese 55°.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over sauces, cheese, deli ham in walk-in cooler. Beef over onions.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Milk.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area.
- 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.
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11/07/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile in disrepair. Water damage over walk-in cooler and in ware washing area.
- Basic - Duct tape used to repair nonfood-contact surface. Sliding reach-in freezer handles, whirlpool reach-in freezer handle, edge of prep table by reach-in coolers.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Salt.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sink by mixer.
- Basic - Nonfood-contact equipment in poor repair. Whirlpool reach-in freezer door handle broken.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface. Grill surface.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Back half of kitchen.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Behind slicer.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Displayed food not properly protected from contamination. Lemons in servers area.
- 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. Employee cutting lemons to be used for drinks. **Corrected On-Site**
- High Priority - Live flies in kitchen and bar.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Milk.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. By 3 comp sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by 3 comp sink and bar area.
- 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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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Men's restroom
- Basic - Bowl or other container with no handle used to dispense food. Bulk container of spice on prep table, kitchen
- Basic - Case/container/bag of food stored on floor in walk-in cooler boxes of vegetables **Corrected On-Site**
- Basic - Ceiling tile in disrepair. Water stains with hold in tile installation hanging through above, freezer
- Basic - Clean cups/glasses not properly air dried - wet nesting. Wait station
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Not inverted / under ceiling in poor repair- containers removed and placed in dishwashing area for washing
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Duct tape used to repair nonfood-contact surface. Reach in freezer glass door and handle of tall freezer near walk in cooler
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in freezer next to prep sink , kitchen
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Bar **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on grate of soda dispenser **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Opposite grill/stove
- Basic - Single-service articles not stored inverted or protected from contamination. Dry storage area **Corrected On-Site**
- Basic - Stored food not covered in freezer. Next to ice machine **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shelled eggs stored over beverages **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside drawer of warmer near fryer
- 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. Milk
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. Hanging above 3 compartment sink **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Near back exit in kitchen
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1/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler
- Basic - Ceiling tile missing. Dishwashing area
- Basic - Clean utensils or equipment - mixer head stored on dirty surface of dough mixer , kitchen **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station and plastic pans in dishwashing area
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Wait station , dishwashing , kitchen and bar
- Basic - Single-service articles not stored inverted or protected from contamination. Top shelf in dry storage area **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over bag of rolls ,walk in cooler **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Grill
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station , dishwashing and bar
- Intermediate - No soap provided at handwash sink.waitstation and bar **Corrected On-Site**
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.[in dishroom]
- Critical - Hand wash sink lacking proper hand drying provisions.[waitstaff area]
- Critical - Handwash sink not accessible for employee use at all times.[in dishroom chemical rack in the way]
- Critical - Handwashing cleanser lacking at handwashing lavatory.[in dishroom]
- Critical - Handwashing cleanser lacking at handwashing lavatory.[waitstaff area]
- Critical - No handwashing sign provided at a handsink used by food employees.[by pizzza prep]
- Critical - No handwashing sign provided at a handsink used by food employees.[front counter]
- Critical - No handwashing sign provided at a handsink used by food employees.[in dishroom]
- Critical - No handwashing sign provided at a handsink used by food employees.[waitstaff area]
- Observed build-up of grease on nonfood-contact surface.[on cookline ]
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[cutting fruit for bar] Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[butter block 83 degrees f on counter in kitchen ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[butter packets 67 degrees f on counter]
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[at buckets ] Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications.[two in reach in cooler 38 degrees f and 54 degrees f ]
- Critical - Working containers of food removed from original container not identified by common name.[sugar/flour bulk storage]
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on handle of oven
- Violation: 13-03-1 Observed employee with no hair restraint. Prepping/cooking food without hair restraint.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. Garbage can in front of sink beside 3 compartment sink.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. By 3 compartment sink.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. At sink beside 3 compartment sink.
- Violation: 37-14-1 Observed ceiling tile in disrepair. Per manager land lord fixed leak. Making sure leak is fixed before changing tile.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. At bar area.
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1/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Last dated 10/15/2010
- Carbon dioxide/helium tanks not adequately secured. At bar area.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. At sink beside 3 compartment sink.
- Critical - Handwash sink not accessible for employee use at all times. Food container in sink at bar
- Critical - Handwash sink not accessible for employee use at all times. Garbage can in front of sink beside 3 compartment sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Beside make station.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on handle of oven
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. handle in sugar. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. By 3 compartment sink.
- 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. No certificates filled out for employees hired more than 60 days.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard used as liner in dry storage.
- Observed ceiling tile in disrepair. Per manager land lord fixed leak. Making sure leak is fixed before changing tile.
- Critical - Observed employee eating in a food preparation or other restricted area. Eating in prep/make area of kitchen.
- Observed employee with no hair restraint. Prepping/cooking food without hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure for vegetable station.. Preping onions with no gloves on. Corrected On Site.
- Critical - Observed food stored on floor. Vegetables and chicken in walk in. Sodas outside of walk in.Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. At ice bin at bar.
- Observed single-service articles stored without protection from contamination. SS beside pizza make station. Corrected On Site.
- Critical - Observed unlabeled spray bottle. degreaser bottled not labeled at dish area.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Extinguisher at bar.
- Wet mop not hung to dry. In dish area, mop in bucket
- Wet wiping cloth not stored in sanitizing solution between uses. Beside door to bar.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Solution to strong. At server station. Corrected On Site.
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11/9/2011 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen , beverage station Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored on grate, Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. restrooms
- Critical - No handwashing sign provided at a handsink used by food employees. wait station , kitchen Corrected On Site.
- Critical - Observed food stored on floor. boxes of tomatoes, peppers, onions, walk in cooler
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed reach -in cooler gaskets torn/in disrepair. kitchen
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. bar
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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7/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.[clean bar glasses stored on soiled towel, mouth area in contact with cloth]
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.[no sanitizer at handsink ] Corrected On Site.
- Indoor garbage storage area lacking adequate capacity.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable.and soiled Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed flammable material stored around water heater. For reporting purposes only.
- Critical - Observed food stored on floor.[in walkin ]
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[counter in bar]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[pizza reachin ]
- Observed leaking pipe at plumbing fixture.[under handsink ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[milk in bar cooler 51 degrees, 1 cup, thrown away]
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.[shelled eggs over vegetable ]
- Observed residue build-up on nonfood-contact surface.[in reachin freezer]
- Observed residue build-up on nonfood-contact surface.[on cookling equipment ]
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[at bucket]
- Observed single-service articles stored without protection from contamination.[need to be inverted or under a counter ]
- Critical - Observed unlabeled spray bottle.
- Observed unnecessary items on the premise. [by water heater]Repeat Violation.
- Critical - Portable fire extinguisher(s) obstructed from view. For reporting purposes only. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[sausage on stove 112 degrees] Corrected On Site. reheated to 165 degrees
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet mop not hung to dry.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Single service items properly stored, handled, dispensed
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
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5/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Single service items properly stored, handled, dispensed
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toxic items properly stored
- Wiping cloths clean, used properly, stored
- Clean clothes, hair restraints
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Current license properly displayed
- Critical - Current license properly displayed
- Critical - Employee training validation
- Food contact surfaces designed, constructed, maintained, installed, located
- 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
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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3/1/2011 | Routine - Food | Warning Issued |
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. all Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. all
- 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. Pro
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10/15/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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