- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline **Corrected On-Site** **Warning**
- Basic - Floor in disrepair, men's restroom. Floor tiles missing, broken concrete. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Leak under bar three compartment sink. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass cookline cooler, corrected on site. small red bull cooler. **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. Containers of food in wic with labels that have not been changed. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. On cookline, several times **Warning**
- High Priority - In separate building outside back door: Insect/animal activity present as evidenced by droppings found. Storage building not attached to main building and containing nothing used in the restaurant. Building contains old, unused and non functional equipment. Approximately 20 droppings of different sizes. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. House made TCS dressing 51F, improperly iced. Advised to ice fully and fill containers less. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 82f, in soup warmer for 45 minutes per operator. Operator moved to stove to reheat **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In bar, set up at less than 200 ppm quat. Corrected on site to 300 ppm quat. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over fish, glass cooler on cookline **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over bacon. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 on floor in dish area **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose Bibb. Where hose is attached, mop sink **Warning**
- Intermediate - Encrusted rusty material on can opener blade. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near walk in cooler **Corrected On-Site** **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Expo side of cookline **Warning**
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11/14/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In coke cooler on cookline: shrimp, beef, chicken, cheese, mushrooms and onions 52-55F for less than 4 hours. Operator iced items.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shrimp over cheese. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over seafood.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical spray bottles , bar **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near ice machine and employee restroom.**Corrected On-Site** **Corrected On-Site**
- Intermediate - Refrigerator 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. Coke cooler on cookline.
- Intermediate - Spray bottle containing toxic substance not labeled. Santizer **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/21/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 43-45, cole slaw 44, small vegetable cookline cooler
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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2/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline
- Basic - Ice making machine located outside. Operator added an outdoor ice machine with no overhead protection. Ice machine must be moved indoors with an easily accessible handsink close by or be removed entirely within 60 days
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bar cooler holding milk
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry shelving outside walk in cooler
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream 73-74, improperly iced on cookline expo side
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 43-45, cole slaw 44, small vegetable cookline cooler
- 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. Plating food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In glass cookline cooler, cheese 43, mushrooms and peppers and onions ambient cooling for 2.5 hours per operator 60, shrimp 49, beef 52, raw chicken 56-60, bottom of cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions at 90on cookline with no time or temperature control. Advised
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over seafood. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over seafood **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. coleslaw **Corrected On-Site**
- 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. Glass cookline cooler
- Intermediate - Required employee training expired 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 - Spray bottle containing toxic substance not labeled.
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12/6/2013 | Routine - Food | Warning Issued |
- Intermediate - Required employee training expired 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 - Spray bottle containing toxic substance not labeled.
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9/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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