- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoops
- Basic - Nonfood-grade paper used in direct contact with food.
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Grease on the ground and/or pad around grease receptacle.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soup, rice, temp between 50° to 46°,at cook line, less than 4 hours. Advised
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle of tongs touching foods at buffet **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At bar
- Basic - Soiled reach-in cooler gaskets. At bar
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- 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. Wait staff touching lemon **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. On the black nozzles
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8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Baking pans have accumulation of black debris.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable. On top of reach in cooler at cook line
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soil residue build-up on nonfood-contact surface. On surface of ice machine
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name. Seasonings
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese temp at 49?, spinach dip temp at 50?, sour cream temp at 51?, cooked vegetable temp at 50?, all products were in cook line first reach in cooler, less than four hours. Advised
- High Priority - Vacuum breaker missing at hose bibb. At hose Bibb of mop sink
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled. At cook line
- Intermediate - Reach-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. The first one at cook line has an ambient temperature of 47?, Advised
- Intermediate - Soil residue in food storage containers. Ice scoop holder for ice machine
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. Missing in the little reach in cooler by bar
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing some employees
- Observed ceiling in disrepair. Above dry food storage
- Observed gaskets with slimy/mold-like build-up. At wait station, cookline
- Observed gaskets/seals on cold holding unit in poor repair. At cookline
- Observed old food stuck to clean dishware/utensils. On stainless steel drip trays with holes
- Observed utensils in poor condition. Stainless steel drip trays are rusty
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed. Current one Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling in disrepair. Ceiling tile above ice machine
- Observed cutting board grooved/pitted and no longer cleanable. Single ones, on top of reach in cooler of cookline
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards
- Critical - Observed soil residue in storage containers. Ice scoop holder for ice machine
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers, and ceiling vent covers above wait station in kitchen
- Observed clean utensils/equipment stored in dirty reach in cooler at wait service station.
- Observed cutting board grooved/pitted and no longer cleanable. Single white ones
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands when changing gloves
- Critical - Observed expired Food Manager Certification. [James Maloni] expired on 9/8/2011 Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Pans and round silcone cups for shrimpshrimp
- Observed gaskets/seals on cold holding unit in poor repair. At cookline and at bar
- Observed grease accumulated under cooking equipment. Under fryers Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Advised
- Critical - Working containers of food removed from original container not identified by common name. At prep area
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9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 200ppm at bar sink Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hotel and Restaurant license not properly displayed. The restaurant license was not displayed
- Critical - No conspicuously located thermometer in holding unit. Missing in dessert reach in cooler at cookline, and other reach in cooler at cookline
- 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. Some expired
- Critical - Observed buildup of slime in the interior of ice machine. Slimey on ice machine door track and door, and ice machine lid
- Critical - Observed buildup of slime on soda dispensing nozzles. Especially the black nozzle part
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting gloves on
- 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. Dishwasher Repeat Violation. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Cooked mushroom cover during cooling process Corrected On Site. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. At cookline
- Observed grease accumulated under cooking equipment. Under fryers
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Open package of frozen chickens over french fries, cleaned plates in reach in freezer at cookline
- Critical - Observed inaccurate gauges on dishmachine. Wash temperature gauges is broken, rinse temperature gauges is inaccurate
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded chese temp at 48 degree, cooked mushroom temp at 50 degree, spinach dip temp at 46 degree, less than 4 hours Advised Corrected On Site. Put lids on products
- Critical - Observed soil residue in storage containers. Blue container at cookline
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical - Vacuum breaker mising at hose bibb. Missing a backflow preventer at hose faucet of mop sink
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3/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Olive
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Soup at Cookline temp between 51 to 55 degree Advised Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Food cover during ambient cooling
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler has an ambient temperature of 42 degree Advised
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Cases of tomato, mushroom in walk in cooler
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Same gloves touched raw meat and bread Advised
- 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. Dishwasher
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Did not wash hands before putting gloves on
- Equipment and utensils not properly air-dried. [Wet nesting]
- Critical. Observed handwash sink used for purposes other than handwashing. Employee use hand sink to clean knives at cookline, employee use hand sink as dump sink at bar
- Critical. No handwashing sign provided at a handsink used by food employees. X3 at kitchen
- Critical. No handwashing sign provided at a handsink used by food employees. Bar
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Bottom gap at back door
- Critical. Observed unlabeled spray bottle.
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [Potato salad in walk-in cooler] Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. [Sugar]
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [Container of raw salmon next to containers of cooked food. In cookline cooler] Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. [in walk-in cooler] Corrected On Site.
- Observed residue / debris accumulated on floor. [In storage closet at wait station]
- Critical. Observed toxic item improperly stored. [Toxic spray bottle with to-go ice bags at wait station] Corrected On Site.
- Critical. Observed toxic item improperly stored.[ Toxic chemicals on top of dishmachine ] Corrected On Site.
- Critical. Observed toxic item improperly stored.[Toxic chemical next to a bag of clean wiping cloths. In storage closet at wait station] Corrected On Site.
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1/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [cooked rib 55 F, observed manager voluntarily discarded product]
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Corrected On Site.
- Critical. Observed food employee touching lemon wedges with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site with gloves.
- Observed personal care item / clothing / backpack stored with food. [in back prep room] Corrected On Site.
- Critical. Observed toxic item improperly stored. [on top of ice machine ] Corrected On Site.
- No Heimlich maneuver sign posted.
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7/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/24/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/15/2009 | Routine - Food | Warning Issued |
| No report available. | 7/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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