- Intermediate - Required employee training expired for all 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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10/02/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Observed food in cooler to the right of the upright cooler has a temperature range of 47°F to 52°F. All food was discarded by operator voluntary . Food was in the unit from night before. **Warning**
- High Priority - Raw animal food stored over cooked food. Observed raw chicken over tomato sauce. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- 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. Observed reach in cooler to the right of the up right cooler ambient temperature of 52°F. **Warning**
- Intermediate - Required employee training expired for all 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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10/01/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food not stored at least 6 inches off of the floor. Observed raw steaks on a shelf 1 inch off the floor, corrective action moved to another shelf. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Observed raw beef over Mariana Sauce, in cooler across for fryer.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle and cut parmesian cheese barehanded. observed employee cut bread barehanded. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves then directly begin food prep without washing hands.
- Observed ice scoop with handle in contact with ice. ice machine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed bleu cheese at 50 degrees f in reachin cooler across from stove with ambient air temperature at 41 degrees f. observed bleu cheese and feta cheese at 50 degrees f in reachin cooler with ambient air temperature at 41 degrees f. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken stored above raw veal in reachin cooler across from stove Repeat Violation.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed sanitizer solution at 0ppm in dishmachine.
- Critical - No handwashing sign provided at a handsink used by food employees. in woman's restroom.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored above raw fishnin upright reachin cooler across from fryer. also in upright reachin cooler across from pasta boiler.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - 1ST 3 RUNS DISH MACHINE LESS THAN 50 PPM - COS 4TH RUN 50 PPM
- Critical - CURRENT LICENSE NOT POSTED
- Critical - NO SIGN AT PRIMARY HANDSINK
- Critical - NOT USING PROPER DATE MARKING
- Critical - PORK STORED OVER RTE SHRIMP WALK IN - COS
- Critical - VEAL STORED IN UPRIGHT RIC 48 DEGREES F TAKEN TO WALKIN - ICE FOR QUICK CHILL DOWN. NO FOOD AUDIT
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2/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, by dishmachine.
- Critical - Handwash sink not accessible for employee use at all times. Observed dishmachine obstructed by metal shelf. Also observed black moldy crust inside and on sink surface.
- Critical - License expired within 30 days after expiration date.
- Critical - No thermometer provided for units.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed employee washing produce in handsink, by slicer. Corrected On Site. Employee using prep-sink.
- Critical - Observed potentially hazardous food thawed in an improper manner. Observed scallops, shrimps on tray, preparation sink area.
- Critical - Person in charge failed to insure proper handwashing by employees.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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3/29/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed cook line reach in cooler with ambient temperature of 54F, by dishmachine. Also observed walk in cooler with an ambient temperature of 54F.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed soup at 52F in cook line reach in cooler by ice machine.
- 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.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw beef at 50F, calamari at 48F and rice at 47F in reach in cooler by ice machine. Observed cooked pasta and potatoes at 56F, cook line reach in cooler by dishmachine. Corrected On Site. All items discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed whole chicken at 54F in walk in cooler. Also observed ground meat at 51F, walk in cooler. Corrected On Site. Stop Sale issued.
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3/28/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 32-08-1 No waste receptacle provided at handwash lavatory with disposable towels. main hand sink
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12/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. grated cheese
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. less than 50 ppm
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. main hand sink
- Critical. Employees not informed of acceptable sanitary practices. not washing hands before applying gloves
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11/16/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 48 Corrected On Site.
- Critical. Observed food stored in a prohibited area. dish area Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3/c
- Observed equipment in poor repair. door wic
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed at room temperature. seafood
- Critical. Observed potentially hazardous food thawed in standing water. squid Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. cheesE
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Observed ice scoop with handle in contact with ice. machine
- Observed gaskets/seals on cold holding unit in poor repair. ric, not affecting ambient temperature
- Observed take-home food container refilled with potentially hazardous food.
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11/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
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