- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. On the coils to the reach in cooler(s) on the cook line **Warning** 9/23: the coil to the reach in cooler is impacted with grease
- Basic - Cloth used as a food-contact surface a wet towel was placed on a covered brisket. The brisket is covered loosely by aluminum. The towel appeared soiled from the absorption of the fluids in the tray. **Warning** 9/23: Not observed and/or Not verified and/or Not Set Up
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Artichoke 62. Corn 64. Tomato 59. Cheese 44 in the upper portion of the pre reach in cooler on the cook line in from of the fryers. See stop sale **Warning** 9/23: cheese 59. Tomato 48. 47. Cheese 45.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Same server passed by a hand sink turned on the water and turned off the water all in two seconds. Recommend the staff review the following Food Safety is in your Hands DBPR Form HR 5030-157 is available @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning** 9/23: Not observed and/or Not verified and/or Not Set Up
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning** 9/23: see (03A) violation for temperatures meeting or exceeding 47
- 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. Ran the tray three time and the strip failed to turn color. **Warning** 9/23: using the dip method at the three compartment sink currently Not Set Up
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The power to the heat booster appears to be off. **Warning** 9/23: the service tech is on site working on the Dish machine. The heater booster has two blown fuses that are not repairable during the callback inspection.
- Marked exit/path to marked exit blocked. For reporting purposes only. The POS system has been installed in the path way on the cook line from the ceiling. It has been installed so low that the employee(s) keep running into It. During the inspection the inspector smashed his face into the pos system and currently has a knot on his temple area on the right side of his face. **Warning**
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09/23/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. On the coils to the reach in cooler(s) on the cook line **Warning**
- Basic - Cloth used as a food-contact surface a wet towel was placed on a covered brisket. The brisket is covered loosely by aluminum. The towel appeared soiled from the absorption of the fluids in the tray. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Zero ppm bucket at the wait staff area **Warning**
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Artichoke 62. Corn 64. Tomato 59. Cheese 44 in the upper portion of the pre reach in cooler on the cook line in from of the fryers. See stop sale **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Same server passed by a hand sink turned on the water and turned off the water all in two seconds. Recommend the staff review the following Food Safety is in your Hands DBPR Form HR 5030-157 is available @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Same server committed this violation twice during the inspection. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- 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. Ran the tray three time and the strip failed to turn color. **Warning**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The power to the heat booster appears to be off. **Warning**
- Marked exit/path to marked exit blocked. For reporting purposes only. The POS system has been installed in the path way on the cook line from the ceiling. It has been installed so low that the employee(s) keep running into It. During the inspection the inspector smashed his face into the pos system and currently has a knot on his temple area on the right side of his face. **Warning**
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09/22/2014 | Complaint Full | Warning Issued |
- Basic - Equipment or utensils not designed or constructed in a durable manner. The lid to the water treatment container is damaged.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Chocolate milk 45. Milk 45. Both at the bar reach in cooler
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. Dumped then proceeded to handle single service items by the coffee station **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 44. Onions varied 45. 45. 45. These were in the far left reach in cooler on the cook line under the expo window. Tomatoes 45. Lettuce 47. These items were in the far right reach in cooler on the cook line under the heater coil by the expo
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Garlic butter at the cook line **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait staff area
- 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.
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran several baskets thru the machine and the label did not turn black
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Food grade gloves stored on the cook line not by the hand sink, noted cook changing gloves without washing hands **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. Server walking thru the dining area with his hand in his mouth then proceeded to serve the customer without stopping and washing hands to break the contamination cycle
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. X3 servers. **Corrected On-Site**
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soda gun holster with accumulated slime/debris. Left side as you enter the bar
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. X3 servers. **Corrected On-Site**
- 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.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Butter, garlic butter **Repeat Violation**
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. To the microwaves. Corrected. To the smokers in the back room
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. By the prep line
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Butter and batter mix
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter garlic mix, batter mix, Texas toast
- 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.
- High Priority - Toxic substance/chemical stored by or with food. The cut out for the sanitizer in the wait staff area is directly over crackers **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait staff area
- Intermediate - Accumulation of food debris/grease on food-contact surface. To the prep table in the smoker room
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a rolling table **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided state form
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sitting on the cutting boards Corrected On Site.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles, heads and body to the unit in the expo area.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a band on wrist Corrected On Site.
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beff patty 44 f degrees in the storage reach in cooler on the cookline (4 drawer on the cookline)
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. poultry raw noncommercially wrapped over beef in the walk in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. garlic n oil 94 f degrees, corrective action moved to hot side of the steam table
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Asked GM when the machine sanitizes. He stated two minutes, Came back to the machine 5 minutes later, ran three baskets with thickest plate available. the tape failed to change color
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10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. at the smoker room Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 182 f degrees
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test
- Observed attached equipment soiled with accumulated dust. walk in cooler fan system
- Observed clean linens stored in improper location. white towels stored on the floor of the outside shed Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. server dumped soiled dishes and proceeded to the expo area and finally to serve her customer all without washing hands to break the contamination cycle Corrected On Site.
- Observed employee with no hair restraint. employee cutting lemons Corrected On Site.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter mix 47 f degrees in the prep reach in cooler on the cookline
- Observed residue build-up on nonfood-contact surface. hood filters on the cookline
- Critical - Observed the use of an unclean thermometer. being used on the cookline. to check cook temps Corrected On Site.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. lemons Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. used thickest plate ran plate 5 total times and ran 5 additional baskets before the last two running of the plate. heat strip never changed color
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cutting board stained/grooved.
- Critical - Observed fryer boilout powder stored in unlabelled containers.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed reach-in cooler gasket torn/in disrepair.
- Observed residue build-up on nonfood-contact surface. Bottom of reach-in freezer- fry/chicken finger freezer.
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12/7/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in at wait station.
- Critical - Hand wash sink lacking proper hand drying provisions. Dry storage. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Bar.
- Observed attached equipment soiled with accumulated mold like substance.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair. Salad reach-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamers cold holding at 50 degrees farenheit in ric. Corrected On Site. Moved to different ric.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta cooked 7/24/11 not date marked.
- Waste line missing at soda gun holster. Disconnected.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet prepiaring foods.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in dry storage. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical. Observed buildup of slime on soda dispensing nozzles. Bar.
- Wet mop not hung to dry. Corrected On Site.
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12/27/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Metal pan used to scoop fish batter. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server with bracelets. Establishment servers do scoop food at expo window. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters in dry storage room dated 11/08.
- Observed old labels stuck to food containers after cleaning.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. At bar three compartment sink. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzle at Bar. Corrected On Site.
- Observed a moderate mold like buildup on fan covers in produce walk in cooler.
- Observed back pack stored with single service items. Corrected On Site.
- Critical. Observed toxic item improperly stored. Sanitizer bucket stored on shelf next to single service plates. Corrected On Site.
- Critical. Observed toxic item improperly stored. Soap stored on shelf with single service napkins in dry storage. Corrected On Site.
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11/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. @ back
- Violation: 36-12-1 Floors not constructed easily cleanable missing tile.
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4/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of white powderremoved from original container not identified by common name.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. wic
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed old labels stuck to food containers after cleaning.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Observed residue build-up on nonfood-contact surface. shelving
- Critical. Handwash sink not accessible for employee use at all times. @ back
- Critical. Observed handwash sink used for purposes other than handwashing.
- Floors not constructed easily cleanable missing tile.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4-24-10.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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2/25/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. with dry ingredients @ line numerous thermom kitchen
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. in wic
- Critical. Observed raw animal food stored over cooked food. raw fish over cook bacon in wic
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.gloved hands wiping on soiled aprons all cooks on lune
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook left line to restaurant front, put on glovex not wash hands
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook washed wiping cloth in hws with gloves on, never changed gloves or wash hands & the touched rte foods on line
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. cook line
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. red bull can @ smoker area
- Observed gaskets/seals on cold holding unit in poor repair. @ cook line
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. baffles & machine
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cook line cut boards
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed heavy build-up of grease on nonfood-contact surface inside fryer electric wires
- Critical. Observed handwash sink used for purposes other than handwashing. at cipook line
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed unlabeled spray bottle. @ cook line
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8/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/22/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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