- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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 - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Working containers of food removed from original container not identified by common name.(all squeeze bottles)
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(Duck soup 108°F, reheated to 176°F, **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.(eggs over beef) **Corrected On-Site** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(Sanitizer Bucket 400+ppm quat) **Corrected On-Site**
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. Reach in freezer
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Reach-in cooler gasket torn/in disrepair.Cook line
- Basic - Stored food not covered in walk-in freezer.Pork bones for soup stock stored on cardboard not covered.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **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. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.cooked chicken 90°after 1hour **Repeat Violation**
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Over 3 compartment sink)
- Basic - Equipment in poor repair. Upright glass door cooler has ambient air of 45°F. Products in process of being relocated to working unit..
- 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. (Rice scoop in rice cooker.) **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- 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 after several cyles) **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cut salami at 45°F, pate 44°F, cooked desserts in glass door cooler. Products in process of being relocated to working unit)
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.( cookline cooler not maintaining 41f or below) **Warning**
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4/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Equipment in poor repair.( cookline cooler not maintaining 41?f or below) **Warning**
- Basic - Gaskets with slimy/mold-like build-up.( cookline area) **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.( bulk containers) **Warning**
- Basic - Leaking pipe at plumbing fixture.( under kitchen handwash sink) **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.( 10 PPM Chlorine) **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.( shrimp and beef at cookline cooler)(04/18/2013) **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.( kitchen, next to Dishmachine ) **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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4/17/2013 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.[white upright on 2nd floor]
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Equipment and utensils not properly air-dried.[plastic food containers]
- Critical - Observed food being cooled by nonapproved method.[reduce quantity] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.[freezer]
- Observed reuse of single-service articles.[plastic containers]
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris on cabinet shelves in dining room.
- Observed build-up of food debris on kitchen storage shelves.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed cloth used as a food-contact surface.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed soiled kitchen reach-in cooler gaskets.
- Observed walls soiled with accumulated food debris.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. ( Establishment is still within 60 days from opening).
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Critical - Observed uncovered butter in kitchen cooler between use.
- Critical - Observed unlabeled spray bottles.
- Observed walls soiled with accumulated food debris.
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[tongs hanging from oven door handle]
- No copy of latest inspection report.
- 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. [new operator]
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed no child labor law poster.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.[ice bath]
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk]
- Observed single-service items stored on floor.[storage room]
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.[reheated and hot held]
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.[new]
- Critical - No conspicuously located thermometer in holding unit.[throughtout ]
- Critical - No thermometer provided to measure temperature of food product.
- Observed dumpster/cans not on property.
- Observed reachin cooler gasket torn/in disrepair.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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4/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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