- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outer surfaces surrounding soda nozzles - server station soda machine. Mold-like substance on lid of food container in produce walk in cooler.
- Basic - Carbon dioxide/helium tanks not adequately secured. Frontline server station.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage shelving.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch. Cookline
- Basic - Equipment in poor repair. Hood filter damaged - cookline
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Produce walk in cooler. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Cookline: reach in cooler by steam table and reach in cooler number 3
- Basic - Gaskets/seals on holding unit in poor repair. Omelet reach in cooler and Cookline reach in cooler
- Basic - Hole in ceiling. Cookline - gap in ceiling tile. Holes in ceiling where pipes pass through - prep area. Ceiling tiles missing above mop sink - Dishwash area
- Basic - Hole in wall. Near cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline reach in cooler **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Sonoma bar
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. quaterenary ammonium compund (QAC) less than 200ppm. Kitchen prep area.
- High Priority - Dented/rusted cans present. See stop sale. One can of sauerkraut - receiving storage room.
- 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. Chlorine 0ppm - Bangli bar dishmachine
- High Priority - Displayed food not properly protected from contamination. Some sneeze guards installed horizontal this providing no protection for the food. One section of buffet containing croissants and muffins have no sneeze guard.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Frontline server reach in cooler: milk 50° - less than 4 hours Cookline server reach in cooler: butter balls 45°, cream cheese 45°
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Lime sauce (cream based) at 57° in walk in cooler - made 11/3/14.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains 126-140°. Some portions of dish not maintaining 135°. Less than 4 hours.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling of lime sauce.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine in Sonoma bar and main kitchen dishmachine.
- High Priority - Vacuum breaker missing at hose bibb. Dishwash area - red hose attached.
- Intermediate - Cutting board(s) stained/soiled. Cookline **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Improper cooling of lime sauce. Recommend evaluating cooling procedures.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee used handsink to dump sanitizer and also to store soiled knife. Omelet station. **Corrected On-Site**
- Intermediate - Ice chute on soda drink machine soiled/build up of mold-like substance/slime. Server station - frontline.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some menus: cold smoked salmon is not identified as a raw menu item.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Dishmachine at Bangli bar
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Written procedure is in the form of a paragraph below the time log sheet. Procedure does not indicate where specifically time control is used, that foods must start at 41° or below and that food must be discarded after 4 hours (procedure only indicates that food must be replaced). Time as a Public Health Control procedure provided to operator as a guideline.
- 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. Cookline server reach in cooler holding at 53° - TCS foods removed.
- Intermediate - Reach-in cooler shelves soiled with food debris. Omelet station reach in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Sonoma bar
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on buffet.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler inspected 9/11/14 - deficiency noted and re inspection required therefore no current certificate issued for FL124015
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Dish machine with wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. **Corrected On-Site**
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cookline cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
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7/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable- white board at the end of the cookline. **Repeat Violation**
- Basic - Food-contact surface not smooth and easily cleanable- brown boards.
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense sour cream. **Corrected On-Site** **Warning**
- Basic - Cookline cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
- Intermediate - Required employee training provided by an unapproved provider- National Restaurant Association ServSafe. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Water filter not changed according to manufacturerys instructions- date marked 2009. . **Warning**
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4/29/2013 | Routine - Food | Warning Issued |
- Can opener blade not kept sharp - observed metal shavings.
- Observed clean equipment stored on floor- dish storage room.
- Observed cutting boards grooved/pitted and no longer cleanable- make table.
- Observed floor area(s) covered with standing water- overflown sink in dish area.
- Critical - Observed light buildup of slime in the interior of ice machine.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bar dishmachine chlorine sanitizer not at proper minimum strength- 0 ppm.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours- mashed potatoes at 46-54f, and chicken at 45f; both cooled overnight. Operator voluntarily discarded.
- Critical - No conspicuously located thermometer in cook line reach in cooler. Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed dented/rusted cans- three bean salad. Operator voluntarily discarded.
- Critical - Observed food being cooled by nonapproved method- tightly wrapped containers.
- Critical - Observed raw steaks and burgers cold held at 48-50 degrees Fahrenheit. Product was brought out of WIC an hour prior; moved back to WIC for rapid chilling.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed moderately dusty ceiling tiles and/or air conditioning vent covers. Above the icemachine
- Critical - Observed improper horizontal separation of raw animal foods, raw chicken and ready-to-eat foods- french fries and tostones - reach in freezer. Corrected On Site.
- Critical - Observed moderate encrusted material on can opener. Corrected On Site.
- Wet mop not properly hung to dry, . Must hung over mopsink
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times./ blocked by cart Corrected On Site.
- Observed broken light shield storage area
- Critical - Observed buildup of slime on tea dispensing nozzles.
- Observed gaskets with moderate slimy/mold-like build-up./ice cream chest
- Observed light shields moderate soiled with accumulated dust./ dead insects
- Observed walk in cooler fans moderate soiled with accumulated dust.
- Critical - Vacuum breaker mising at hose bibb.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Buffet plates/bowls not properly protected or inverted to prevent contamination. At buffet bar. Repeat Violation.
- Cleaned and sanitized cups not properly stored. Stored by handwash sink that does not have a splash guard. A possible cross contamination.
- Critical - Displayed food not properly protected from contamination. No protection for unwrapped apples,yogurt,cheese, and granola mix. At buffet bar. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. At handwash sink located in dinning room bar. The one next to glass washer.
- Critical - Handwashing cleanser lacking at handwashing lavatory. At sink located in dining bar. The one next to glass washer.
- Critical - Observed an open beverage container on a food preparation table and inside reach in cooler next to ready to eat food. At omelet station cooler next to ready to eat food, and in production area over preparation table. Corrected On Site. Chef removed drinks.
- Observed build up of slimy food debris on bottom of all equipments. At dinning area bar.
- Critical - Observed raw shell eggs stored over waffle batter. Inside reach in cooler located in omelet station. Corrected On Site. Chef put shell eggs on bottom shelf.
- Critical - Observed small flying insects in bar area. At bar around handwashi sink. The one by the glass washer.
- Critical - Vacuum breaker mising at hose bibb. At hose connection located back dock area. Corrected On Site. Engineer provided vacuum breaker.
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3/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination. Unwrapped apples and peaches at buffet bar. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At buffet area- omelet station. Corrected On Site.
- Observed several cutting boards in kitchen grooved/pitted and no longer cleanable. Repeat Violation.
- Observed saute and Beverage Air reach-in cooler gasket torn/in disrepair.
- Critical. Observed inaccurate gauges on dishmachine. Final rinse gauge inadequate. Heat tape turned color.
- Buffet plates not properly protected or inverted to prevent contamination. At omelet station Repeat Violation. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. At servers station. Corrected On Site.
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9/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Pump containing oil not labeled. Corrected On Site.
- Critical. Observed employee with open sores/cuts/burns handling clean plates. One bandage but needed more adequate protection. Informed Vallerie (district manager) Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. On cook line reach in .
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Thermal tape not turning black.
- Critical. Food-contact surfaces not cleaned. Cutting board not clean and stored with other clean utensils. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Silver holding pans in storage area.
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5/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter and ham buffet line out less than 4 hours.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Conch soup at walk in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.98 degrees, at cookline . Corrected On Site. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.BEFORE DONNING GLOVES.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Bottles of water.
- Observed gaskets/seals on cold holding unit in poor repair.Reach in cooler at end of cookline .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.At dishmachine . Corrected On Site.
- Floors not maintained smooth and durable.Floor tiles missing under cookline equipment .
- Observed attached equipment soiled with accumulated dust.At walk in cooler fan.
- Lights missing the proper shield, sleeve coatings or covers.At receiving walk in cooler. Corrected On Site.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.At dishmachine area.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.receiving walk in cooler.
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7/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/26/2009 | Routine - Food | Warning Issued |
| No report available. | 2/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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