- No Violations Were Observed
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07/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup on cutting board at cookline. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Employee eating while working on cook line. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. Tops of make table lids held together with tape. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Blue cheese and shredded cheddar in top of make table cooler at 51° for 3.5 hours. PIC put in walk in cooler and replaced with cold product. Corrective action taken. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked ribs in walk in cooler for 3 hours at 62° wrapped in plastic film and stacked on sheet pan.PIC separated on to more sheet pans and placed in walk in freezer. Corrective action taken. **Warning**
- High Priority - Live flies in kitchen. 4 flies in kitchen and dish machine area. **Warning**
- High Priority - Live, small flying insects in food storage area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes at cook-line steam table at 115° .PIC states other employee made the potatoes 45 minutes ago. Also cooked peppers at 112° in top of steam table. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shrimp over cooked ribs. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used walk in cooler handle and then returned to food prep. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At east end cook-line HWS and at bar. **Warning**
- Intermediate - No soap provided at handwash sink. At north HWS at bar. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap while cooling. Cooked ribs in walk in cooler at 62° for 3 hours. Wrapped in plastic and sacked 4 deep. PIC moved to walk in freezer. Corrective action taken. **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. **Warning**
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4/29/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/12/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - In-use utensil stored in sanitizer between uses. Knive.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Live flies in kitchen. ** 8 live flies in kitchen near cook line, ice cream cooler and dish machine on 10/8/2013.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot dogs @ 59, cooked pasta and rice @ 57, meatballs @ 52 . See Stop Sale. * On 10/8/2013, Black beans at 51°, roasted red peppers at 52°, small hot dogs at 53°,hard boiled eggs at 53°, reach in cooler at cook line. Employee states stocked today. ** See stop sale from warning for details of cooler.
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10/8/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use utensil stored in sanitizer between uses. Knive.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Wrapped ribs in walk in cooler at 80° , PIC put in walk in freezer. Corrective action taken.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot dogs @ 59°, cooked pasta and rice @ 57°, meatballs @ 52° . See Stop Sale.
- High Priority - Small flying insects in bar area.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. TCS foods in reach in overnight. See Stop sale.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1000 ppm chlorine
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food manager certification expired.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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.
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed and stacked on 3 deep on sheet pan in walk in cooler while cooling. 80 degrees. PIC placed on sheet pans and put in walk in freezer. Corrective action taken.
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7/29/2013 | Routine - Food | Warning Issued |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. reachin gaskets at cookline
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8/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin at cookline . This violation must be corrected by : 8/22/2012.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting celery , to be used with wings, will not be cooked. This violation must be corrected by : 8/22/2012.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on gloves.
- Observed ice scoop with handle in contact with ice. at bar, Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at soda and ice cream station
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta at 53 degrees, rice at 53 degrees,meatballs at 54 degrees, cooked corn at 55 degrees. This violation must be corrected by : 8/22/2012.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken in reachin cooler at 79 degrees, PIC placed in walkin freezer , 39 degrees in 35 minutes. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. beef over chicken in walkin cooler, Corrected On Site.
- Observed residue build-up on nonfood-contact surface. reachin gaskets at cookline
- Critical - Observed unlabeled spray bottle. detergent, Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). PHFOODS in reachin cooler overnight. This violation must be corrected by : 8/22/2012.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. above dishmachine area.
- Critical - Hand sink missing paper towels at dishwashing machine or area. Corrected On Site.
- Critical - Hand sink missing paper towels in food preparation room or area. Corrected On Site. Kitchen and bar Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. salad reachin 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. employee using cheeses for nachos and not cooking to 145 degrees, same cooler as foods for salads , put on gloves. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food stored on floor. onions,backroom . Corrected On Site.
- Observed ice scoop without handle in contact with ice.SS cup in use at bar in ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta and cooked meats in reachin drawer at cookline at 47 degrees, PIC iced down. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. beef over chicken in walkin . Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. at bar Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked vegies at front line at 109, PIC added water to steam table. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 53B-08-1 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. OPERATION OPEN LESS THAN 2 MONTHS OPENING INSPECTION ON 6/9/2011
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7/26/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. above ice machine in storeroom
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. soup bowls in front of paper towels at HWS soup station .
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALKIN COOLER This violation must be corrected by : 7/26/2011.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken wings in covered large bus tubs, see stop sale. This violation must be corrected by : 7/26/2011.
- Critical - Hand sink missing paper towels at dishwashing machine or area.
- 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. OPERATION OPEN LESS THAN 2 MONTHS OPENING INSPECTION ON 6/9/2011
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. cookline
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. large bus tubs of chicken wings covered in walkin at 96 degrees, put on sheet pans and moved to freezer , Corrected On Site.
- Critical - Observed food stored on floor. onions and potatos on kitchen floor Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. dumpsink in back kitchen .
- Observed ice scoop with handle in contact with ice. waiters station
- Observed ice scoop with handle in contact with ice. 2 at bar Corrected On Site.
- Critical - Observed live flies in kitchen. EXCESSIVE FLYS IN KITCHEN . This violation must be corrected by : 7/26/2011.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses on cookline at make table, 51-54 degrees,closed lid, moved some to reachin . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ALL PHFOODS IN WALKIN COOLER FOR OVER 24 HOURS 50 to 56 degrees.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over lettuce ,walkin cooler.
- Critical - Observed unlabeled spray bottle. 6 bottles at bar, Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). WALKIN COOLER ** ALL PHFOODS NOT STOP SALED WERE DELIVERED OR PREPPED TODAY ** CALIBRATED THERMOMETER AND TOOK TEMPERATURES WITH EMPLOYEE AND PIC
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/25/2011 | Routine - Food | Warning Issued |
- Critical - Hand sink missing hand HWS in food preparation room or area. at bar, Corrected On Site.
- Critical - Hand sink missing in food preparation room or area. HWS sign and paper towels at dish area
- Critical - Hand sink missing in food preparation room or area. MISSING CROSS CONTAMINATION GUARD AT 3 COMP SINK AND PREP TABLE
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. at ice machine, 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. employee peeling eggs, Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. soup in covered container at 186, uncovered and discussed with pic, Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. as dumpsink through out kitchen .
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. beef over hotdogs cookline drawer. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. fish over rice ,cooked eggs and RTE foods, Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing HWS sign and paper towels in food preparation room or area. dishmachine area
- Critical - Hand sink missing in food preparation room or area. MISSING CROSS CONTAMINATION BARRIER AT SOUP STATION ** DISHMACHINE AREA ** PREP SINK AREA ** PREP TABLE AREA IN BACK ROOM
- Critical - Hand sink missing in food preparation room or area. all HWS sinks in kitchen .
- Critical - Hand sink missing paper towels in food preparation room or area.
- Critical - Hand sink missing sign ,paper towels and signs in food preparation room or area. at both sinks in bar
- Light not functioning. walkin freezer and cooler.
- Critical - No conspicuously located thermometer in holding unit. reachin drawer,cookkine, Corrected On Site.
- Observed leaking pipe at plumbing fixture. waiter station
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6/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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