- Basic - Bowl or other container with no handle used to dispense food. Cup inside flour container. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Cookline equipment **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. walk in freezer **Warning**
- 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. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. Fruit next to hand sink at the dessert station. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Ice scoop handle in contact with ice. Pool bar **Corrected On-Site** **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. Soiled holder. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Spoon inside cut fruit container. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep area, cookline. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. O-bar **Warning**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Cookline. **Corrected On-Site** **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Pool bar counter, moved inside the bar. **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic Spoons at the cookline **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Corn meal **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Beef, ground beef, soup, plant foods, cheese and cold cuts all between 42-43°f. Corrective Action Taken, operator turned the unit colder. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cookline. **Corrected On-Site** **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper used on ceviche. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes, raw shell eggs, cut tomatoes, cut lettuce, arugula, tomato dressing, shredded cheese, cooked onions, cooked mushrooms between 45 and 62°f on ice baths at the cookline for 6 h. Stop sale issued **Warning**
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked soups in the walk in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw burgers over flat bread in a cooler. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. 3 compartment sink. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. O-Bar **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Soda gun soiled. O- bar **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Unknown product at O-bar, discarded **Corrected On-Site** **Warning**
- Intermediate - Walk-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. **Warning**
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10/28/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In snack mix at bar, **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Potatoes dry storage, **Corrected On-Site** **Warning**
- Basic - Floor area(s) covered with standing water. Line, leaking pipe from sink **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In breadcrumbs **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine at bar glasswasher **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes, crab, greens at 45-56f for less than 1 hour, corrective action taken **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over cheeses and sauces in WIC, **Corrected On-Site** **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer in crab reading 35f, inspector temperature recorded at 54f **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site** **Warning**
- Intermediate - Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. Fish must be fully cooked or discarded. Yellowtail snapper for ceviche frozen on site, no records **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Not on lunch or dinner menu, **Corrected On-Site** **Warning**
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3/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. TURKEY, FISH AND CHICKEN.
- Basic - Clean equipment stored on floor. DISH RACKS.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils not presented handle up.
- Basic - Employee personal items stored in or above a food preparation area. CELL PHONE.
- Basic - Employee with no hair restraint while engaging in food preparation. DISH PERSONNEL.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. COOK LINE.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Displayed food not properly protected from contamination. ORANGES IN ORANGE JUICE SQUEEZER.
- 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. BREAD.
- High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. 3 COMP SINK.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. RAW EGGS NEXT TO PASTEURIZED EGG PRODUCT
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SMOKED SALMON.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. ENTIRE BUFFET LINE.
- 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. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. AT BAR.
- Intermediate - No soap provided at handwash sink. AT BAR.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In snack mix at bar, **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Potatoes dry storage, **Corrected On-Site** **Warning**
- Basic - Floor area(s) covered with standing water. Line, leaking pipe from sink **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In breadcrumbs **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops, **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine at bar glasswasher **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes, crab, greens at 45-56f for less than 1 hour, corrective action taken **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over cheeses and sauces in WIC, **Corrected On-Site** **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer in crab reading 35f, inspector temperature recorded at 54f **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site** **Warning**
- Intermediate - Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. Fish must be fully cooked or discarded. Yellowtail snapper for ceviche frozen on site, no records **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Not on lunch or dinner menu, **Corrected On-Site** **Warning**
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9/6/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. LINE DRAWER REACHIN AT 52F, DO NOT ISE INTIL CAPABLE OF 41F
- Equipment and utensils not properly air-dried. METAL PANS
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.BNEED CHLORINE FOR BAR WAREWASH
- Critical - No conspicuously located thermometer in holding unit. DAIRY RIC
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. YELLOWTAIL SNAPPER and SHRIMP FOR CHVICHE NO RECORD OF PARASITE DESTRUCTION
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. TOUCHING CHEESE Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. IN PANKO Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. KNIVES Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF and CHEESES AT 52F, CORRECTIVE ACTION TAKEN
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED SQUASH AT 68F FOR LESS THAN 1 HOUR CORRECTIVE ACTION TAKEN
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGGS AT 56F ON ICE, CORRECTIVE ACTION TAKEN
- Critical - Observed potentially hazardous food thawed at room temperature. SNAPPER, Corrected On Site. PIT IN RUNNING WATER
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER ONIONS TUNA OVER SALADS Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER BEEF WALKIN Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SAUSAGE AT 112F FOR 10 minutes, CORRECTIVE ACTION TAKEN
- Critical - Working containers of food removed from original container not identified by common name. BULK WHITE SUBSTANCE DRY STOREROOM
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10/18/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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