- High Priority - License expired within 30 days after expiration date.
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6/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out trays . **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken salad 55°f, garlic butter 56°f, cut tomato 59°f in front reach in cooler .INSTRUCTED OPERATOR TO ICE DOWN PRODUCTS IN FRONT REACH IN COOLER UNTIL UNIT IS CAPABLE OF MAINTAINING TEMPERATURES OF 41°FAHRENHEIT
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Macaroni and cheese 123°f
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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.Front prep - reach in cooler . Ambient air temp -53°f
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6/6/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Single-service articles not stored inverted or protected from contamination.Take out trays . **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. Dated June 1 , 2013 . **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beef and macaroni and cheese in walk in cooler . **Warning**
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1/16/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front area.
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.Prep cooler.
- High Priority - License is expired and is more than 60 after expiration date. Owner contacted Customer Contact Center - confirmation number for payment : 1370054329 or 1370054324. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Chloraseptic mouthwash on with jugs. **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. Cheese , half and half.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear . **Corrected On-Site** **Repeat Violation**
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of mangoes. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Freezer unit and refrigerator in rear area.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.Shrimp on counter area. **Corrected On-Site**
- Basic - Reuse of single-use articles. Cardboard box reused in walkin cooler. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Forks and knives.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Addressed by management. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear area.
- 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 - No soap provided at handwash sink.Rear area.
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5/10/2013 | Routine - Food | Warning Issued |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on hood filters, and residue build-up in mop sink.
- Critical - Observed eye drops stored in refrigerator near food. Corrected On Site.
- Critical - Observed packaged food not labeled as specified by law. Salsa, Habanero Peppers, Blackberry Jam, Pickled Green Beans made and sold in restaurant.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Corrected On Site.
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad Cooler. Ambient air temperature at 47 Degrees F.
- Exhaust fan inoperable in bathroom.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. LEMONS. Corrected On Site.
- Observed gaskets/seals on salad cooler in poor repair.
- Critical - Observed onions stored on floor. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, Blue Cheese, Chicken held at 46 Degrees F. in salad cooler. Very Small Amounts Voluntarily Destroyed By Owner. Corrected On Site.
- Observed residue build-up on door tracks of display cooler.
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing sink in dishwash area. Corrected On Site.
- Critical - Observed employee engage in food preparation, put on gloves without washing hands FIRST.
- Critical - Observed employee improperly washing hands.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK. Corrected On Site.
- Critical - Observed sanitize towel bucket stored in food preparation area. Corrected On Site.
- Critical - Observed sanitizing solution in towel buckets exceeding the maximum concentration allowed. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. SUGAR.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter in reach-in refrigerator at 50 Degrees F., and Ham at 47 Degrees F. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Whirlpool Refrigerator. Do Not Use Until Repair Is Made.
- Critical. Observed an open beverage container on table with fresh vegetables. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed bottom shelf of display cooler soiled.
- Critical. Handwash sink in triple sink area not accessible for employee use at all times.
- Critical. Handwashing cleanser lacking at handwashing sink near triple sink.
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed faucet at triple sink running continuously .
- Observed dusty air conditioning vent covers over triple sink.
- Critical. Exit sign over front door not properly illuminated. For reporting purposes only.
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1/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as ""oysters on the half shell (raw oysters),"" ""raw-egg Caesar salad,"" and ""hamburgers (can be cooked to order);"" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.""
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
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9/2/2009 | Food-Licensing Inspection | Call Back - Complied |
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