- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Men's restroom **Warning**
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10/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at the make line. Placed on the grill, above 135°f at the end of the inspection. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom. **Warning**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Cooked chicken wings **Warning**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Cardboard box of raw chicken reused for cooked chicken (lined with clean bag) **Warning**
- Basic - Warewashing conducted in outdoor area. Food equipment rinsed on the mop sink. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour, salt **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Shrimps, poultry, beef, burgers, cheese, ham and plant foods at 49-53°f in the cookline drawers. Corrective action taken, moved to the walk in cooler. **Warning**
- High Priority - Raw animal food stored over cooked food. Raw poultry over boiled eggs in a cooler, raw poultry over cooked wings in the walk in cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Seared tuna over hotdogs in a freezer **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Bar **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Men's restroom **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No soap provided at handwash sink. Bar **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. 1 out of 8 certificates provided. **Warning**
- Intermediate - Refrigerated drawers 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. **Warning**
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08/29/2014 | Routine - Food | Warning Issued |
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
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3/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food in seasonings in kitchen.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation. chef. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster. Cigarettes buds on floor inside ice bin area outside.
- Basic - Gaskets with slimy/mold-like build-up. Frozen seafood, cookline, **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses., sitting on ice machine outside.
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - Theme park food cart with food-contact surfaces not protected from cross contamination. VIP in wait area not inverted, cross walk for customers.
- Basic - Wet wiping cloths stored in detergent, bar 0 ppm.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Both, Outside and rusty inside.
- Intermediate - Handwash sink not accessible for employee use at all times.pan sitting on sink, **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, pantry, cookline.
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1/13/2014 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment. In cook line between 2 tables
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In cook line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In cook line
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinking soda can in kitchen
- Basic - Equipment in poor repair. Drawers reach in cooler in kitchen under flat griddle in cook line in 50°f do not use until maintaining 41°f or below
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to hand wash sink in kitchen
- Basic - Missing drain plug at dumpster.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. On top of chest freezer tuna fish
- Basic - Stored food not covered in walk-in cooler. Cooked chicken wings
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Raw beef hamburger ,raw fish,raw shrimp,raw chicken all in 50°f,items moved to different units to bring temperature control to 41°f or below
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. 2 machines outside from kitchen
- Intermediate - Employee used handwash sink as a dump sink. In front bar
- Intermediate - Handwash sink not accessible for employee use at all times. In kitchen blocked by floor fan and steam table
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffle cups used to scoop dressings on cookline.
- Basic - Carbon dioxide/helium tanks not adequately secured. Several. **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several in kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Evidence of employee smoking in kitchen area.
- Basic - Soiled dry wiping cloth in use.
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. co2 tanks in kitchen. Repeat Violation. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Critical - Observed beer bottle stored in ice used for drinks. bar. Corrected On Site.
- Observed build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. shelves.
- Critical - Observed container of medicine improperly stored. lens / saline solution in kitchen with utensils / equipment. Corrected On Site.
- Observed nonfood-contact equipment in poor repair fanguard missing of Boxfan in kitchen on floor. dangerous !
- Critical - Observed raw animal food stored over ready-to-eat food. raw seafoods over hotdogs in walk-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw comminuted beef, raw seafoods and hot dogs in walk-in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw comminuted beef over raw seafoods in walk-in cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Corrected On Site.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. several.
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. one hood filter missing. hood in use/on at time of inspection. For reporting purposes only.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook. repeatedly. Corrected On Site. Repeat Violation.
- Observed clean equipment stored on floor. cooking pots on soiled cookline floor under bain marie shelf. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- 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. repeatedly on cookline. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. raw hamburger beef to bread on cookline. Corrected On Site.
- Observed food debris accumulated on floor in storage area by kitchen / backdoor under shelfs.
- Observed grease and debris accumulated under cooking equipment and coolers. cookline.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ice scooped with drink cups at bar. no scoop used with handle. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. on cookline (at 84 degrees). Repeat Violation.
- Observed personal item stored with food/utensils. employee's bag/clothes on shelf on top of clean equipment, containers in kitchen. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter in produce reach-in cooler in kitchen near cookline at 49-51 degrees fahrenheit. stop sale issued. Repeat Violation. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over green onions and spinach in tall kitchen produce reach-in cooler. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical - Person in charge failed to insure proper handwashing by employees. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked/fried chicken wings at 84 degrees in deep container on preptable on cookline, not held under any hot or cold holding. Wings were reheated immediately and hot held. Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. in produce cooler at 50 degrees fahrenheit. Corrected On Site
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/9/2012 | Routine - Food | Administrative complaint recommended |
- Violation: 29-17-1 Waste line missing at soda gun holster. bar.
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12/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. broken thermometer in tall reach-in cooler in kitchen.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. no sanitizer / sanitizing step used to wash dishes. just wash and rinse steps used. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. tall silver delfield reach-in cooler in kitchen at 52-58 degrees ambient air temperature. This cooling unit mainly hold produce, but also holds butter and raw chicken breasts. This violation must be corrected by : 11/29/2011.
- Equipment and utensils not properly air-dried.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. sanitizer bucket stored in handwash sink on cookline. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 11/29/2011.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. shelfs in kitchen.
- Observed clean equipment stored on floor. clean pots on kitchen floor under/by cookline handwash sink.
- Critical - Observed extension cord in use for non-temporary period. by / under handwash sink on cookline. For reporting purposes only.
- Observed ice scoop with handle in contact with ice. bar. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 47 degrees in reach-in cooler in kitchen. butter was moved into working cooler maintaing foods at 41 degrees or below. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken bast at 48 degrees fahrenheit in reach-in cooler. chicken was moved into working unit and will be cooked within the next 2 hours as per Mgr. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over pickles and soup/sauce in reach-in cooler in kitchen. Corrected On Site.
- Waste line missing at soda gun holster. bar.
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9/29/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
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5/11/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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