- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable and deep stains.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface, handles on 4 door reach in cooler.
- Basic - Water leaking from faucet/faucet handle banquet area.
- High Priority - Displayed food not properly protected from contamination, apples, nuts, granola, raisins. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food, whole shell eggs over pasta in reach in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the soda lines at outside bar.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin, waitstation.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, both bars.
- Intermediate - No soap provided at handwash sink, both bars.
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7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination......buffet in bar, **Warning**
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5/30/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Cheese with mold-like growth......whipped cream cheese in room service cooler. Voluntarily discarded food. **Corrected On-Site** **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. Whipped cream cheese, Menu fixture date marked over ( 9/2012). Voluntarily discarded food. **Corrected On-Site** **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination......buffet in bar, **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.....bar. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing......sliced carrots in handwashing sink , kitchen on wall. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked....tuna salad, aioli, hummus in true refrigator . **Warning** **Repeat Violation**
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3/27/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.....fliptop reach in cooler across from flat grill . Must not have stored any potentially hazardous food until maintain at proper temperature of 41 degrees or below.
- Critical - Hand wash sink lacking proper hand drying provisions....bar
- Critical - Handwashing cleanser lacking at handwashing lavatory....bar.
- Critical - No handwashing sign provided at a handsink used by food employees.....bar.
- Critical - Observed cloth gloves contacting ready-to-eat food......blue cheese coverd by paper towel and parsley stored in paper tower in reach in cooler , cooke line.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands......wearing glovs without wash hands.
- Critical - Observed encrusted material on can opener....by the rice container .
- Critical - Observed food stored on floor.....fries in walk in cooler .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......tuna, milk, sour cream, cheeses 50 degrees in reach in cooling across from flat grill . Corrected On Site. volentrailly discarded food.
- Critical - Observed shell eggs in use or stored with cracks or broken shells....true refrigerator in cooke line. Corrected On Site.
- Critical - Observed soil buildup inside ice machine .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.......onion deep, soup, daily meats. cheese in walk in cooler . Repeat Violation.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.......reach in cooler , restaurant server station . Must not have stored any potentially hazardous food until maintain proper temperature at 41 degrees or below.
- Critical - 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.
- Floors not maintained smooth and durable......banquet coffe station ,
- Critical - Observed buildup of slime on soda dispensing nozzles....bar.
- Critical - Observed handwash sink used for purposes other than handwashing......used like a dumping sink, kitchen .
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.....raw beef above raw fish in true refrigerator .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....... milk 61 degrees in reach in cooler restaurant server station . volentrailly discarded food. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.......yogurt 44 degrees in dairy walk in cooler . Corrected On Site. aducated thermostate .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....cottage cheese , ricortta cheese , sour crem, heavy cream in reach in cooler ......yogurt in walk in cooler .
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-service articles stored without protection from contamination....to go container and bowl not inverted ,preperation area, kitchen . Corrected On Site.
- Critical - Observed toxic item stored by food....,grill , oven cleaner on preperation table by true reach in cooler . Corrected On Site.
- Critical - Observed toxic item stored in food preparation area.....glass cleaner . Corrected On Site.
- Observed wall in disrepair......by dishmachine .
- Observedscoop with handle in contact with food, bread crumbs , flour . Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name......flour , bread crumbs . Corrected On Site.
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.....kitchen reach in cooler cross from true refrigerator and by true refrigerator .must not have stored any potentially hazardous food untill fixed it.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures....server station reach in cooler. must not have stored any potentially hazardous food untill fixed it.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory....bar
- Critical - No handwashing sign provided at a handsink used by food employees.....server station .
- Critical - No handwashing sign provided at a handsink used by food employees...bar
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. ....ice scoop above ice machine . Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.....changing glovs without wash hands. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor....french fry, soup, etc. walk in freezer .
- Critical - Observed handwash sink used for purposes other than handwashing....dumping lemon slice,ice in server station hanwashing sink, Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mazarela cheese , feta cheese ,cooked vegetable ,onion deep temperature between 58/54 kitchen reach in cooler cross from true refrigerator . volentraily discarded food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....milk 49 degrees F. server station reach in cooler . Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover....kitchen reach in coor.
- Critical - Observed small flying insects in bar area....few food bug in bar.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. fruits ,muffin danish, bread ,bagel etc.at bar.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit......sour cream , cooked cabage , tuna salad 46 degrees kitchen reach in cooler by true refrigerator . food being held less than 4 hours . adjusted thermostate . Corrected On Site.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee eating while preparing food. Corrected On Site.
- Observed ice scoop with handle in contact with ice. server station. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over sauces on reach-in cooler on cookline. Corrected On Site.
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10/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tiles missing/misplaced. --- in kitchen
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation. Repeat Violation. Repeat Violation. Repeat Violation.
- Critical. Observed the accumulation of dead insects, other pests, in control devices. --- in kitchen ceiling light fixtures.
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10/6/2010 | Routine - Food | Administrative complaint recommended |
- Observed cutting board grooved/pitted and no longer cleanable. --- sandwich/salad line.
- Observed nonfood-contact equipment in poor repair --- smaller ice machine.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. --- after running through three cycles.
- Critical. Observed the accumulation of dead insects in control devices. --- kitcken ceiling light fixtures near dishmachine.
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8/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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