- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line nonfood-contact shelves. In walk in cooler shelves.
- Basic - Ceiling tile in disrepair.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Duct tape used to repair nonfood-contact surface.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floors not maintained smooth and durable. In walk in cooler floor is lifting up.
- Basic - Gaskets with slimy/mold-like build-up. Both walk in coolers and reach in cooler
- Basic - Gaskets/seals on holding unit in poor repair. In both walk in and reach in cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Storage of tools on shelf above or with clean equipment and utensils.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. In kitchen areas HWS
- Intermediate - Nonfood-grade basting brush used in food.
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07/09/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door left open other than during cleaning or maintenance. In kitchen bathroom
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line nonfood-contact shelves. In walk in cooler shelves.
- Basic - Ceiling tile in disrepair.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Duct tape used to repair nonfood-contact surface.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floors not maintained smooth and durable. In walk in cooler floor is lifting up.
- Basic - Gaskets with slimy/mold-like build-up. Both walk in coolers and reach in cooler
- Basic - Gaskets/seals on holding unit in poor repair. In both walk in and reach in cooler
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use tongs stored on oven door handle.
- 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.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom.
- Basic - Reuse of single-service articles.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.
- Basic - Storage of tools on shelf above or with clean equipment and utensils.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked animal food not reaching a minimum internal temperature of 145 degrees Fahrenheit or above. Observed veal cooked at 124° F. Corrective action taken by operator. Operator throw away veal and cooked another piece of veal. **Corrected On-Site**
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Observed chicken cooked at 146° F. Corrective action taken by operator with reheating chicken to 167° F. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes at 55° F and squid at 47° F under four hours. Corrective action taken by operator.
- High Priority - Shell eggs in use or stored with cracks or broken shells.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. In kitchen areas HWS
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Soil residue in food storage containers.
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07/08/2014 | Routine - Food | Warning Issued |
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- 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.
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4/25/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Food stored on floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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 used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No certified food manager for establishment.
- Intermediate - No soap provided at handwash sink. Bar area.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
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2/4/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Cup in salt
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Base for can opener
- Basic - Carbon dioxide/helium tanks not adequately secured. Ice machine room
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots
- Basic - Clean knives/utensils stored in crevices between equipment.
- 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.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Coffee area
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Flour scoop
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ice maker room
- Basic - Soda gun holster with accumulated slime/debris. Bar
- Basic - Soiled reach-in cooler gaskets. Coffee area, all on kitchen
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Utensils in poor condition. Knive handle taped
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Corrective action taken . ICED
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Aloe
- Intermediate - Accumulation of food debris/grease on food-contact surface. Scale in dry storage area
- 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 - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than HANDWASHING. Kitchen
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Coffee area
- Intermediate - No soap provided at handwash sink.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soda gun soiled.
- Intermediate - Soil residue in food storage containers. Flour
- Intermediate - Spray bottle containing toxic substance not labeled.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Piping to fryer
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Potatoes
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment in poor repair. WIC IS BEING SERVICED DURING INSPECTION
- Basic - Food stored in dry storage area not covered. Almonds
- Basic - Gaskets/seals on holding unit in poor repair. WIF
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield damaged/in disrepair. Ice maker room
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Service area
- Basic - Soda gun holster with accumulated slime/debris. Bar
- Basic - Soiled reach-in cooler gaskets. Service area and kitchen
- Basic - High Priority - One Dead roach on premises. In light shied in ceiling.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
- 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.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. Chopping parsley for plate garnish **Corrected On-Site**
- High Priority - Juice bottle stored in ice used for drinks. See stop sale. **Corrected On-Site**
- High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or barnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service.
- 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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs are used in Caesar dressing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Kitchen
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6/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathrooms
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lasagna 48?F
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. Coffee station
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.lasagna
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Equipment or utensils not designed or constructed in a durable manner. FLOUR CONTAINERS COVERS
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. ICE MACHINE AREA
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. FLOUR CONTAINERS
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Observed dusty ceiling tiles and/or air conditioning vent covers. OVER DOUGH STATION
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up. WALKIN COOLER GASKET
- Critical - Observed handwash sink used for purposes other than handwashing. HANDSINK BY DISHWASHING
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN andand BEEF OVER COOKED BROCOLIE
- Observed reuse of single-service articles. SINGLE SERVICE CUPS USED FOR FOOD DISPENSING
- Observed wall soiled with accumulated dust. BBY WALKIN COOLER
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
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