- Basic - Cloth used as a food-contact surface. In contact with Brie cheese **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Soup 92. 86. Potato 86. Corrective action taken the foods being reheated second temp on potato up to 139 F @ 1340. Insufficient water in the well and the setting was set too low to keep the foods hot. The well temperature was rechecked and up to 124 F @ 1340. **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. Zero at the bar unit. The sanitizer was empty a new bottle installed.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several 7 or more certificates were expired
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. The four drawer unit and the middle reach in cooler, The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly. **Warning**
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12/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Extremely long facial hair on cook **Warning**
- Basic - Equipment in poor repair. The four drawer unit and the middle reach in cooler, The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly. **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook line very dark had to use my flash light to see in the area **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Middle unit: ham 50. Chicken 50. Cheese 51. Spinach 51 lettuce 56. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter, cream etc at the wait staff area **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Four drawer unit: Pasta 54. Potato 49. Rice 49. Beef 49. 49. 50. 51. In the **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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11/22/2013 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Dead roaches on premises. In the unsealed wall, under the three compartment sink, dry storage rack and reach in coolers **Warning**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Extremely long facial hair on cook **Warning**
- Basic - Equipment in poor repair. The four drawer unit and the middle reach in cooler, The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly. **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook line very dark had to use my flash light to see in the area **Warning**
- Basic - Floor soiled/has accumulation of debris. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Wall soiled with accumulated grease. Cook line **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Middle unit: ham 50. Chicken 50. Cheese 51. Spinach 51 lettuce 56. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cooks **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter, cream etc at the wait staff area **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Four drawer unit: Pasta 54. Potato 49. Rice 49. Beef 49. 49. 50. 51. In the **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1floor on under the hand sink on the cook line, 1 by the outlet on the cook line, 9 in the unsealed wall on the cook line, 4 on the bar side of of the wall. This is an open concept cooking/bar/dining area **Warning**
- High Priority - Roach excrement and/or droppings present. On the magnetic strip sitting on the water heater **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef, chicken, cheese, pasta on the cook line reach in coolers **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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 **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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11/21/2013 | Routine - Food | Emergency order recommended |
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sitting unprotected on to of the soda machine **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken in the third compartment of the three compartment sink **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bloody cutting board left out on the wait staff reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 63. Cheese 63. Sour cream 56. Garlic n oil 68 all at the wait staff area. These items should be controlled by time, the time for, has been provided
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled bloody towel and proceeded to handle RTE on the cook line.
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Soup 88 at the steam table triple pans
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Butter, sour cream, garlic n oil, beef burgers all noted as temperature violations
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait staff unit **Corrected On-Site**
- 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 at the wait staff area
- Intermediate - Cutting board(s) stained/soiled. Cook line
- Intermediate - Handwash sink not accessible for employee use at all times. By the three compartment sink **Corrected On-Site** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. When used to store cheese in the reach in cooler in/at the cook line **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cook line **Corrected On-Site**
- Basic - Standing water in floor drain/floor drain draining very slowly. The plumbing to the dish machine installed improperly causing overflow as designed. Needs an elbow to direct flow down the drain
- 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. 0 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 46. 48. Burger 48. Fish 50. 51. 46. 45. Rib 45 in the reach in cooler in/at the under the coking equipment
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over cheese reach in cooler in/at the cook line. Eggs over drinks in the walk in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef 48. Fish 50. 51. Burger 48
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait staff
- Intermediate - Cold holding equipment incapable of 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. Unit under the cookline. The service tech is present on the location. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. Multiple wooden soiled, cracked boards, discarded.
- Intermediate - Employee used handwash sink as a dump sink. Bar **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Warmer located under the oven on the cook line
- Intermediate - Handwash sink not accessible for employee use at all times. By the Dish machine **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. oven
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. smoker
- Violation: 38-11-1 Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. cookline
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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9/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The first prep reach in cooler on the cookline is in op do not use unit for the safe storage of temperature controlled foods until certain its capable of maintaining temps of 41 f degrees or below
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. cookline
- Critical - Hand wash sink lacking proper hand drying provisions. by the three compartment sink
- Critical - Handwash sink not accessible for employee use at all times. sink in the rear prep area blocked by can, used to thaw out chicken Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. cookline 89 f degrees
- Critical - Hot water not provided/shut off at employee hand wash sink. rear prep area by the three compartment sink
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Bar
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting tomatoes without gloves
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads and body
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook placed on gloves without washing hands to break the contamination cycle
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. rear prep area cook placed on gloves without washing hands to break the contamination cycle Corrected On Site.
- Critical - Observed employee wash hands with no soap.
- Observed equipment in poor repair. standing water in the first prep reach in cooler on the cookline
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards (all)
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. smoker
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. server using hand sink on the cookline as a dump
- Critical - Observed handwash sink used for purposes other than handwashing. sink by fryers used as storage
- Critical - Observed handwash sink used for purposes other than handwashing. used as a dump at the bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish 44, ribs 46 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 45, beef 45, chicken 44 f degrees in the second prep reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 50, salad dressing 52, cheese 44 f degrees in the prep reach in cooler on the cookline (first)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. steak 47, 49 f degrees in the storage reach in cooler on the cookline (under the cooking equipment)
- Critical - Observed potentially hazardous food thawed at room temperature. chicken in the rear prep area hand sink
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. heavy cream, sour cream in the storage reach in cooler by the cookline
- Critical - Observed raw animal food stored over ready-to-eat food. beef raw non commercially wrapped over cheese in the lower compartment of the second reach in cooler on the cookline Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. egg raw non commercially wrapped over wine bottles in the walk in cooler
- Observed residue build-up on nonfood-contact surface. The coils are impacted soiled at the storage reach in cooler under the cooking equipment
- Critical - Observed toxic item stored by utensils. spray bottles by linen
- Critical - Stop Sale issued due to adulteration of food product. cutting tomatoes with bare hands
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). See 3A steaks 47, 49 f degrees
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see 3A. cheese 50, dressing 52 f degrees
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9/18/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 05-05-1 Ambient air thermometer in salad table not accurate within +/- 3 degrees Fahrenheit.
- Violation: 23-03-1 Observed build-up of grease on hood filters.
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1/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in salad table not accurate within +/- 3 degrees Fahrenheit.
- Carbon dioxide tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad table This violation must be corrected by : 1/25/2012.
- Critical - Cold water not provided/shut off at employee handwash sinks- cookline.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by pitcher stored inside. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Backroom.
- Critical - Observed boxed food stored on freezer floor.
- Observed build-up of dust or onn lampp housing at cookline.
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of soil on soda dispensing nozzles. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Baked Potatoes, 45F; cooked chicken wings, 44F.Walk-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese, 45-47F; salad table This violation must be corrected by : 1/25/2012.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over butter and canned crab, walk-in cooler. Corrected On Site.
- Critical - Observed raw beef stored over cooked potatoes, walk-in cooler. Corrected On Site.
- Critical - Observed residue build up on handwash sink at cookline.
- Observed soiled gaskets on walk-in cooler and wine cooler.
- Critical - Observed toxic item stored by utensils. Spray cleanser stored by straws. Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle.
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1/24/2012 | Routine - Food | Warning Issued |
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