- Basic - Cutting board has cut marks and is no longer cleanable. Throughout front cook line.
- Basic - Reach in cooler drawer could not keep food cold. Kids hamburger 50f, philli steak 46f.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheddar cheese 47f. Corrective action: operator put cheese in reach in freezer to do ambient cooling.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Kids hamburger 50f, Philly steak at 46f in reach in cooler next to grill. Corrective action: moved to walk in freezer to bring down to temperature.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit for more than 4 hours. Crab in reach in cooler drawer next to grill. Corrective action: item was discarded. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Throughout front cook line.
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Employee restroom
- Basic - Carbon dioxide/helium tanks not adequately secured. Storage area
- Basic - Hood filters with gaps, wok and cookline
- Basic - Nonfood-contact equipment in poor repair. Rice pot handle missing
- Basic - Wiping cloth sanitizing solution stored on the floor. Cookline **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauces soups 78,73. Lamb shanks 112 less than 1 hour. Reheated to over 165
- 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. Half and half at bar and milk in servers area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Watermelon at bar
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7/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Coating flaking off expo lighting **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Grill and wok area **Warning**
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3/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Hood filters in disrepair. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Coating flaking off expo lighting **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- 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. Bar and main dish machines. **Corrected On-Site** **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 45 in saute cooler, moved into cooler for temperature recovery **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Short and baby back ribs 111-112 less than 1 hour, reheated. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.ground beef over sauce in walk in cooler **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Expo area **Warning**
- 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. Broiler cooler food temperature 43-45 and sauteed cooler food temperature 42-45. **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. Soft cheese, walk in cooler **Warning**
- Intermediate - Cutting board(s) stained/soiled. Grill and wok area **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. 1 at 18F **Corrected On-Site** **Warning**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Water pitcher, 5 gal cambro. **Warning**
- Intermediate - No soap provided at handwash sink. Employee restroom **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Did not include sushi rice or locations **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken, fried 100F **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - Soda gun soiled. Bar **Warning**
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1/25/2013 | Routine - Food | Warning Issued |
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. Icemaker filters past due service. Dated due 6-12
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair/ damaged right icemaker access door
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8/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in employee unisex bathroom.
- Critical - Current Hotel and Restaurant license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers. Expo line.
- Observed build-up of grease on nonfood-contact surface. Hood filters, wok line
- Critical - Observed interior of microwave soiled. Salads area
- Observed nonfood-contact equipment in poor repair/ damaged tight icemaker access door
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Dairy sauce and pastas 45F in sautee drawer cooler. Food moved to alternate refrigerator for temperatures recovery This violation must be corrected by : 8 13 12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipped butter 58F on sautee makeline cooler for less than 3 hours due to overstocking. Food moved into walk in cooler for temperatures recovery
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Critical - Sautee area drawer cooler ncapable of maintaining potentially hazardous food at proper temperatures. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 8 13 12.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Icemaker filters past due service. Dated due 6-12
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8/10/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Tested zero ppms, changed bucket, Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee put on gloves without first washing hands.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Onion strings Corrected On Site.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Grill drawer cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 42F, advised to lower temperature to 41F or colder
- Critical - Lack of signage properly designating bathrooms.Employee restroom
- Critical - Observed buildup of soiled material on underside of mixer head. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Dishwasher handled soiled wares then clean wares with same gloves. Corrected On Site.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Observed wall soiled with accumulated black debris in dishwashing area.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Half & half 46F, milk 50F in reach in cooler overnight per operator
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sprouts 60F held ineffectively on ice in kitchen. Quick chilled for temperature recovery
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Half & half 43 & 45F in bar cooler, moved to effective refrigeration for temperature recovery
- Critical. Observed butter garlic mixture being cooled by ineffective method.Cooling in amount over 2 inches deep & covered.
- Critical. Expo line cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 46-50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. Alternate refrigeration available. Operator adjusted temperature control, temperature 43F at close of inspection
- Critical. Bar single door reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 43-45F. Advised to lOwer temperature to 41F or colder.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Expo cooler, thermometer in disrepair
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook prepating red cabbage on cookline with bare hand
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Spatula and tongs, grill area
- Observed old food stuck to clean dishware/utensils.Plates in cold plate storage unit
- Observed soiled wet wiping cloth in use with fresh solution.Wok area
- Clean spoons on expo line not stored inverted or in a protected manner. Corrected On Site.
- Observed clean utensils/equipment stored in dirty containers in clean dish storage Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.Wok area Corrected On Site.
- Lights missing the proper sleeve coatings or covers.Expo line heat lamp bulbs
- Critical. Observed unlabeled chemical spray bottle at hostess station
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 04-01-1 Server's cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 44-45F. Advised to lower temperature to 41F or colder.
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9/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sushi rice 86F for less than 1 hour. Operator chose to add to existing time plan temporarily until pH meter is acquired
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Batter 53F on cookline for less than 3 hours per chef, chipped ice added to batter and ice in double pan for better temperature control
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk 44F in server's reach in cooler. Food moved to alternate cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked salmon 101F held ineffectively on ice for 1 hour. Shallow panned and placed into walk in freezer for temperature recovery.
- Critical. Server's cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 44-45F. Advised to lower temperature to 41F or colder.
- Critical. No pH meter provided to measure pH of sushi rice
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Server slicing lemons with bare hands Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.Plastic wrapped bamboo sushi mats in use.Washable sushi mats are required.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.Cookline Corrected On Site.
- Observed utensils stored in crevices between equipment.Knives,cookline, between food storage pans Corrected On Site.
- Critical. Lack of signage properly designating bathrooms.Employee restroom
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7/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Soft deli cheeses.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Beef over fish in walk in freezer. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Beef over pork in wa in cooler Corrected On Site.
- Observed utensils stored in crevices between equipment.Knife,cookline Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
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11/25/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooled
- Critical. Foods properly cooled
- Critical. Foods properly cooled
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Potential for cross-contamination; storage practices; damaged food segregated
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Critical. Sanitizing concentration
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Critical. Water source safe, hot and cold under pressure
- Plumbing installed and maintained
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- 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. Presence of insects/rodents. Animals prohibited
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items properly stored
- Critical. Fire extinguishers - proper and sufficient
- Other conditions sanitary and safe operation
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7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/23/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 5/29/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 11/25/2008 | Routine - Food | Warning Issued |
| No report available. | 7/24/2008 | Complaint Full | Inspection Completed - No Further Action |
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