- Basic - Reach-in cooler gasket torn/in disrepair. Salad reach in cooler **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink. **Warning**
- Intermediate - Reach-in cooler not 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. Display reach in cooler, **Warning** Salad reach in cooler and drawer cooler not maintaining proper temperatures. 08/13/14
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08/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Salad reach in cooler **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum boxes. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour, salt, sugar. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Beef, octopus and cheese. Corrective action taken, moved to the walk in cooler. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese, cheese dip, cabbage, cut tomato, cut lettuce and tzatziki at 58-60°f in the salads reach in cooler. Inadvertently turned off. Corrective action taken, moved to the walk in cooler. Calamari, mashed potato and fish at 50-52°f in the two door cookline reach in cooler. Corrective action taken, moved inside the walk in cooler. Milk and butter at 52°f in the bar reach in cooler. Corrective action taken, moved inside the walk in cooler. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk at 80°f at the prep area. Corrective action taken, discarded. **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Humus at 78°f at the wait station, discarded. **Warning**
- High Priority - Food container stored in ice. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry and ribs at 470f in the cookline flip top reach in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice and green beans at the prep area and soup at the cookline at 103-124°f. Reheated to 165°f **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw meat over cheese in the walk in cooler. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs and chicken cooking in deep tightly wrapped containers found at 64-78°f. Placed uncovered sheet pans in the beer cooler. 41-44°f at the end of the inspection. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. Dishwashing area. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler not 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. Salads reach in cooler, two door cookline reach in cooler, cookline drawers and cookline flip top reach in cooler, bar reach in cooler. **Warning**
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08/12/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor.walkin, chicken.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 door glass walkin.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooling violation in walkin, covered hot food.
- 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. Recorded violation on previous inspection 11/19/13.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Octopus 50, tzakihi sauce 45°, lamb shank 48°, covered in walkin
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11/25/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Shelves in 3 door walkin area.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water, dressings area.
- Basic - Equipment in poor repair. 50° salad cooler and 3 door walkin cooler at 51°. Curtain separating cooler does not allow air flow to circulate.
- Basic - Food-contact equipment in poor repair. 46° cooler under grill.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Cookline.
- Basic - No handwashing sign provided at a hand sink used by food employees, bar and ladies bathroom.
- Basic - Walk-in freezer door soiled with slimy/mold-like build-up, inside and outside door.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Flammables stored near a source of ignition. For reporting purposes only. Wood.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 3 door glass, walkin cooler at 51°, stop sale, discarded. Do not use until potentially hazardous foods maintains 41° or under. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, not sanitizing pots, pans.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 50° salad station, ice down, 43°. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Alcohol bottles not covered nightly, bar.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. 46° lamb, cheese, octopus, ice down 43°.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Milk 1 gallon, Hal, half 1 quart, rice pudding 5 plates at 51° over night.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. 3 compartment sink area.
- Intermediate - Handwash sink used for purposes other than handwashing. Rubber Barcardi signs washed in hand sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 6 drawer cooler, bottom 3 soiled, cookline.
- 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 - Soda gun soiled, bar.
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11/19/2013 | Routine - Food | Warning Issued |
- Basic - Clean utensils or equipment stored in dirty drawer. Kitchen near back door.
- Basic - Cloth used as a food-contact surface. Soiled apron used to cover cut and washed greens/lettuce in walk in cooler.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Cookline.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline.
- Basic - Screen in kitchen back door torn/in poor repair.
- Basic - Water leaking from faucet. Rear prep area (near walk in cooler door) prep sink.
- High Priority - Raw animal food stored over ready-to-eat food. Rae lamb chops over cut green peppers and cut onions in walk in cooler. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked ribs cooling in very deep plastic containers and tightly covered in walk in cooler at 82?f, cooling at a rate too low to cool to 41?f in allowed time. Ribs were uncovered immediately to cool faster to 41?f.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease. hoodfilters.
- Observed clean utensils/equipment stored in soiled drawers/containers. Corrected On Site.
- Observed ice scoop with handle in contact with ice. ice machine. 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. bowl used to scoop ice from ice machine and stored bowl on/in ice between uses. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. on hot station by bain maries. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw comminuted beef over raw seafoods in walk-in cooler. Corrected On Site.
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7/5/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. reach-in cooler. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. on cookline reach-in cooler across from grill. Repeat Violation.
- Observed ice scoop with handle in contact with ice. in server station ice bin. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. hot station by bain marie. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. doors not properly closing on reach-in cooler across from grill.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken in fliptop reach-in cooler at 52 degrees fahrenheit. All items in this cooler are on ice, but Not th3 chicken. Chicken was placed on ice immediately to cool to and maintain 41 degrees or below. Corrected On Site.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- (A) Except as specified in Paragraph (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination.
- Critical - (A) FOOD shall be protected from cross contamination by: (8) Separating fruits and vegetables, before they are washed as specified under Section 3-302.15 from READY-TO-EAT FOOD.
- Equipment location -- Vending machines, ovens and other equipment shall be located in a room, area or space which is maintained in a clean condition and which is protected from overhead leakage from drains, piping and other sources.
- Critical - Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Walk in cooler Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area.Walk in cooler- Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rack of lambs Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walk in cooler Corrected On Site.
- Waste line missing at soda gun holster. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walk in cooler -humus- Repeat Violation. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut vegetable in reach in cooler
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.Soupes- Corrected On Site. Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by prep line-
- Critical. Observed uncovered food in holding unit/dry storage area. Fish in walk in freezer
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler by cook line
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up. Walk in cooler
- Critical. No handwashing sign provided at a handsink used by food employees. By cook line
- Observed open dumpster lid.
- Critical. Screening is not 16-mesh to the inch. Vent by dishwasher-
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9/24/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.12 large pans of ready to eat. This violation must be corrected by : 06/09/10.
- Critical. Violation: 04-03-1 Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 06/09/10.
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6/10/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Various food in walk in cooler
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.12 large pans of ready to eat. This violation must be corrected by : 06/09/10.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 06/09/10.
- Observed gaskets/seals on cold holding unit in poor repair. Below grill
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on nonfood-contact surface. Walk in cooler shelves
- Observed utensils stored in crevices between equipment.
- Waste line missing at soda gun holster. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. By cook line and dishroom
- Critical. Handwashing cleanser lacking at handwashing lavatory. By dishroom
- Observed grease accumulated on walk in cooler floor. Repeat Violation.
- Critical. Observed unlabeled spray bottle. By hand washing sink by cook line
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6/8/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Bottle by cook line
- Observed ice scoop with handle in contact with ice. In ice machine Repeat Violation. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Three compartment sink
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed single-service articles stored without protection from contamination. Table liner by dirty dish cloth
- Plumbing system in disrepair. Three compartment sink faucet
- Waste line missing at soda gun holster.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed food debris accumulated on walk in cooler floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers. In walk in cooler
- Lights missing the proper shield, sleeve coatings or covers. Hood system
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lamb in walk in cooler Corrected On Site.
- Critical. Observed food stored on floor. Potatoes by dishroom Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on kitchen floor. Walk in freezer
- Observed wall soiled with accumulated food debris. Prep area
- Observed dusty ceiling tiles and/or air conditioning vent covers. By dish room
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed toxic item stored by food. Comet and windex by front line
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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10/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/10/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 6/8/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/30/2008 | Complaint Full | Call Back - Complied |
| No report available. | 8/28/2008 | Complaint Full | Call Back - Extension given, pending |
| No report available. | 8/27/2008 | Complaint Full | Warning Issued |
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