- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. AT BAR.
- Intermediate - Handwash sink used for purposes other than handwashing. UTENSIL STORAGE AT BAR.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. PAPER TOWEL DISPENSER LOCATED ABOVE 3 COMP SINK.
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. IN KITCHEN AND BY POOL TABLE. **Warning**. SAME AT CALL BACK.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**. STILL NO KNOWLEDGE AT CLL BACK.
- Intermediate - Handwash sink not accessible for employee use at all times. BLOCKED BY TRASH CAN. **Warning** AT CLL BACK NOT ACCESSIBLE DUE TO UTENSIL FILLING THE BASIN .
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. KITCHEN. **Warning**
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3/20/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. BY POOL TABLE.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use at all times. BLOCKED BY EQUIPMENT STORED IN BASIN.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. KITCHEN.
- 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 - Required employee training provided by a person who is not a certified food manager. NO PROOF TRAINING WAS PERFORMED BY CFM.
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. BEHIND BAR. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. IN KITCHEN AND BY POOL TABLE. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. DATING OF RTE/TCS FOODS. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. BLOCKED BY TRASH CAN. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. KITCHEN. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. RICE, CURRY GOAT COOKED 10/2/13. **Repeat Violation** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. SERVE SAFE. **Warning**
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1/16/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. BEHIND BAR. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. IN KITCHEN AND BY POOL TABLE. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. DATING OF RTE/TCS FOODS. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. BLOCKED BY TRASH CAN. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. KITCHEN. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. RICE, CURRY GOAT COOKED 10/2/13. **Repeat Violation** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. SERVE SAFE. **Warning**
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10/3/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface.hood filters
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauce in walk in cooler
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. takeout container
- Lights missing the proper shield, sleeve coatings or covers. in kitchen
- Observed attached equipment soiled with accumulated grease. hood filters
- Critical - Observed uncovered food in holding unit/dry storage area. salad in reach in cooler
- Plumbing system at 3 compartment sink in disrepair.
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. in bar
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory. in bar
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed handwash sink used for purposes other than handwashing. stored utensils
- Observed ice scoop with handle in contact with ice. in bar
- Observed soda gun holster with accumulated slime/debris.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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1/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed employee eating in a food preparation or other restricted area, at reach in cooler. Corrected On Site.
- Critical - Observed equipment and utensils not sanitized after washing and rinsing.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 01/02/11.
- Observed nonfood-grade containers used for food storage to go bags in reach in freezer. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food raw beef over sauce in reach in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation raw chicken over raw beef in reach in cooler. Corrected On Site.
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11/1/2011 | Routine - Food | Warning Issued |
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Fire extinguishers - proper and sufficient
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Original container: properly labeled, date marking
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical - Sanitization-concentration and/or temperature
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5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/24/2011 | Routine - Food | Call Back - Complied |
- Critical. (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical. Please see inspection report for more details.
- Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- Critical. Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
- Critical. Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
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11/30/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/16/2010 | Routine - Food | Call Back - Complied |
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