- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Steam valves at coffee maker. **Corrected On-Site**
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair. Salad cooler.
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Food manager certification expired. **Warning**
- 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. **Warning**
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5/23/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 120F final rinse. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. cooks
- Critical - Observed roach activity as evidenced by one live roaches found by 3 comp. sink.
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11/19/2012 | Routine - Food | Warning Issued |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 130F
- Observed residue build-up on door handle in w/in cooler.
- Critical - Observed soiled reach-in cooler gaskets.
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. dishroom
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 130F
- Critical - Observed containers food stored on floor in w/I freezer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. steam valve at cappuccino machine.
- Critical - Observed handwash sink used for purposes other than handwashing. kitchen area
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. containers of seafood in w I cooler .
- Observed gaskets with slimy/mold-like build-up. walk in cooler.
- Observed residue build-up on door handle inside walk in cooler .
- Critical - Observed soiled reach-in cooler gaskets.
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9/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
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6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Observed soiled reach-in cooler gaskets.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 145F.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
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10/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. container of duck.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical. Observed soiled reach-in cooler gaskets.
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7/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. octopus Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. in reach in cooler.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 130F final rinse. Corrected On Site.
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2009 | Routine - Food | Call Back - Complied |
- Critical. Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as ""oysters on the half shell (raw oysters),"" ""raw-egg Caesar salad,"" and ""hamburgers (can be cooked to order);"" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.""
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135 degrees Fahrenheit and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
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9/22/2009 | Routine - Food | Warning Issued |
| No report available. | 6/23/2009 | Routine - Food | Warning Issued |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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