- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.hood
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Intermediate - No soap provided at handwash sink.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/29/2014 | Routine - Food | Call Back - Complied |
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Not time marked **Corrected On-Site** **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Not time marked **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.raw fish over rte foods **Corrected On-Site** **Warning**
- 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. **Warning**
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5/28/2014 | Routine - Food | Warning Issued |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.fork at grill
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **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.
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.make table. **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
- Intermediate - Cutting board(s) stained/soiled.
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese at 45 d.f. At make table. Placed in freezer to rapid chill.
- High Priority - Raw animal food stored over ready-to-eat food.raw hamburger over buns in reach in freezer **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies are not acceptable.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical - Observed ash tray with cigarettes on counter.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food stored on floor.onions in bar
- Critical - Observed raw animal food stored over ready-to-eat food.raw hamburger over corndogs. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area.cigarettes
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives under plastic drawers.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed grease accumulated under cooking equipment.fryers
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.make table .
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with ineffective hair restraint.
- Observed employee with no hair restraint.
- Critical - Observed evidence of employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch
- Critical - Observed handwash sink used for purposes other than handwashing.no dumping in hand sink .
- Observed personal care item stored with food.cigarettes etc.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham,salami,philly meat,cheese at 52-63 d.f. less than 4 hrs advised.
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3/3/2011 | Routine - Food | Warning Issued |
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. 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 grease accumulated under cooking equipment.
- Observed personal care item stored in prep area.
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10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.squirt bottles
- Observed cutting board grooved/pitted and no longer cleanable.old m/t
- Observed grease accumulated under cooking equipment.
- Critical. Observed an uncovered electrical box. For reporting purposes only.bar
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12/18/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.squirt bottles
- Observed cutting board grooved/pitted and no longer cleanable.
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8/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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