- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface. Lettuce.
- 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.
- Basic - In-use utensil stored in cracks between pieces of equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-contact equipment in poor repair. Wood planks used to cut food in bakery cracked.
- Basic - Waste line missing at soda gun holster.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Concentration at less than 100 ppm.
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 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. Arranged food on plate which was immediately taken to customer.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fish used in ceviche as well as smoked salmon.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter in kitchen found at 65°.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Accumulation of food debris/grease on food-contact surface. On panini press.
- Intermediate - Handwash sink used for purposes other than handwashing. Containers stored in hand wash sink. And iced tea pitcher filled in hand wash sink.
- 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.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
- Intermediate - Slicer blade guard soiled with old food debris.
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10/09/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- High Priority - Food establishment lacking required variance for reduced oxygen packaging (ROP).
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal food not properly separated from ready-to-eat food. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Establishment using a specialized process without a proper HACCP plan.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust.above ice machine
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.BANQUET ABOVE ICE MACHINE
- Critical - Hand wash sink lacking proper hand drying provisions.BANQUET SERVICE STATION
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed employee eating while preparing food.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed hole in wall.BY ICE MACHINE BANQUET
- Observed insect control device installed over food preparation area.BY DISH WASH AREA
- Critical - Observed live flies in kitchen.BY DISH AREA
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.BUTTER Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. SPLASHGUARD IS NEEDED BETWEEN HANDWASH SINK AND GLASSES STORAGE AT BAR.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. BAR
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SLICING ONIONS Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE HANDLING FROM DIRTY DISHES TO CLEAN ONES WITHOUT WASHING HANDS Corrected On Site.
- Observed single-service articles improperly stored. UNWRAPPED STRAWS AT GUEST REACH
- Critical - Observed small flying insects in bar area.
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/2/2011 | 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. LINGUINI IN WALK_IN COOLER AT 50F DATED 4/18.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EMPLOYEES HANDLING TORTILLA, SANDWICHES, AND HAM. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BETWEEN GLOVES CHANGING. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SAUSAGES
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. AFTER CRACKING RAW SHELL EGGS AND CONTINUED TO HANDLE SANDWICH.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/20/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. CEVICHE (GROUPER, SEA BASS, SHRIMP). FAX PROOF OF PARASITE DESTRUCTION FOR CEVICHE TO MY ATTENTION AT 305-499-4079.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE REACH IN COOLER AT AMBIENT TEMPERATURE OF 55F. DO NOT USE COOLER UNTIL FIXED (DOOR NOT CLOSING SHUT)
- Critical. No conspicuously located thermometer in holding unit.
- 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.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. IN_USE SPATULA BETWEEN COOKING EQUIPMENT Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AFTER TOUCHING GARBAGE Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. NON_USED COOLER
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/2/2010 | Food-Licensing Inspection | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Wet mop not hung to dry.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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6/22/2010 | Food-Licensing Inspection | Warning Issued |
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