- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / chef wearing a watch while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation. / both chefs.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. / set up missing rinse compartment.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container / sugar, flour containers under prep table / back kitchen / **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in sanitizer between uses. / knife / on prep table / cook line / **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / cook line / **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. / flour container on prep table next to deep fryer / **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. / raw ground beef over cooked Mariana sauce / walk in cooler / **Corrected On-Site**
- 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. / **Repeat Violation**
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. / cook line / dessert station.
- Basic - Food storage container/container lid cracked or broken. / broken plastic lid used to store cooked chicken / walk in cooler / **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. / sugar, flour container / back kitchen / **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / cook line / **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / sugar container stored under prep table / **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. / salmon 45F / reach in cooler / cook line / chef put ice bag on top.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken at 46F / reach in cooler / cook line / chef put ice bag on top.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. / one employee's certification expired. All other employees are current.
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4/14/2014 | 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. / bulk containers
- Basic - In-use wiping cloth/towel used under cutting board. / front cook line / **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / wait station.
- Basic - Unwashed fruits/vegetables stored over ready-to-eat food. / unwashed carrots over dressing / walk in cooler.
- Basic - Working containers of food removed from original container not identified by common name. / flour container on prep table / frontline.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk at 44F, heavy cream at 44F / small reach in cooler / wait station.
- High Priority - Employee washed hands with no soap.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. / at 92F / less than 4 hours / reheated to 165F.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked onions made 2 days ago / reach in cooler / front line.
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In 2 bulk food containers
- Basic - Cloth used as a food-contact surface. Contacting cooked potatoes **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Over table mixer
- Basic - Wall in disrepair.cookline, hand sink not properly secured to wall
- Basic - Working containers of food removed from original container not identified by common name. Bulk container
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 116 for 10 minutes per chef. Advised to reheat to 165
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked and damaged cambros
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed buildup of slime on soda dispensing nozzles. Bar area
- Observed dusty ceiling tiles and/or air conditioning vent covers. Mixer area
- 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. Flour kitchen
- Critical - Observed raw animal food stored over ready-to-eat food. Fish over ice cream in reach in freezer
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust. Vent over preparation area
- Critical - Observed buildup of slime in soda gun nozzle at bar
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted, soiled material on slicer.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/12/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Mozzarella 52F, goat cheese 52F overnight per operator This violation must be corrected by : 8 1 11.
- Critical - Violation: 04-01-1 Salads/pantry cooler ncapable of maintaining potentially hazardous food at proper temperatures.Food temperature 52F, do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 9 1 11.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. This violation must be corrected by : 9 29 11.
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9/29/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Mozzarella 52F, goat cheese 52F overnight per operator This violation must be corrected by : 8 1 11.
- Critical - Violation: 04-01-1 Salads/pantry cooler ncapable of maintaining potentially hazardous food at proper temperatures.Food temperature 52F, do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 9 1 11.
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.Employee restroom.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.Cookline
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 9 29 11.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. This violation must be corrected by : 9 29 11.
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8/1/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.Employee restroom.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Slicer too close to handsink and towel dispenser, potential for handwashing splash
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.Read 20F in icepoint Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 9 29 11.
- Critical - No handwashing sign provided at a handsink used by food employees.Cookline
- Critical - No proof of required employee training provided. This violation must be corrected by : 9 29 11.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of food debris on inside of pasta cooler drop top.
- Observed build-up of food debris, dust or dirt on interior of makeline cooler doors and gaskets
- Observed green bread cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Mozzarella 52F, goat cheese 52F overnight per operator This violation must be corrected by : 8 1 11.
- Critical - Observed soda boxstored on floor at bar area. Corrected On Site.
- Critical - Observed unlabeled chemical spray bottles, bar area. Corrected On Site.
- Observed white cookline cutting board grooved/pitted and no longer cleanable.
- Critical - Salads/pantry cooler ncapable of maintaining potentially hazardous food at proper temperatures.Food temperature 52F, do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 9 1 11.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/29/2011 | Routine - Food | Warning Issued |
- Critical - Bar household cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 46F. Do Not store potentially hazardous foods in this unit until maintaining 41F or colder.
- Lights missing the proper shield, sleeve coatings or covers.Dry storage
- Critical - No handwashing sign provided at a handsink used by food employees.Bar area
- Critical - No handwashing sign provided at a handsink used by food employees.By 3 bay sink
- Critical - No handwashing sign provided at a handsink used by food employees.Pantry area, cookline
- Critical - No handwashing sign provided at a handsink used by food employees.Server's handsink soiled dishware drop area
- Observed ceiling in disrepair.Water stained tiles in dry storage area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk, half and half 46F in household cooler at bar. Relocated to effective refrigeration
- Observed residue build-up on slicer head
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 32-04-1 Employee Bathroom not enclosed with tight-fitting, self-closing doors.
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7/23/2010 | 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.Numerous food in pantry makeline cooler for over 4 hours per chef. This violation must be corrected by : 7 23 10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter, milk, 1/2 & 1/2 50-52F over 4 hours.
- Critical. Pantry makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 52-66F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 7 23 10.
- Critical. Side station coolet incapable of maintaining potentially hazardous food at proper temperatures.Foo temperature 50-52F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.
- Critical. Employee Bathroom not enclosed with tight-fitting, self-closing doors.
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7/22/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided for caesar salad dressing made with raw egg. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.Cooking oil bottle on cookline Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sauces 45 & 46F in reach in cooler for less than 2.5 hours. Shallow panned and placed into freezer for quick chill to 41F within 1.5 hours.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Foodhandler preparing bread with bare hands Corrected On Site.
- Critical. Observed server handling soiled dishes/utensils then handle clean plated salad iwithout washing hands. Corrected On Site.
- Observed nonfood-grade containers used for food storage.General purpose spray bottle used for cooking oil on cookline
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Bar area
- Critical. Observed missing soda dispensing nozzle holsters
- Wall not smooth and easily cleanable.Around cookline handsink Repeat Violation.
- Observed attached equipment soiled with accumulated grease.Hoid system
- Lights missing the proper shield, sleeve coatings or covers.Cooler area
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Establisment cooking salmon purchased fresh to 140F per chef.Advised
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Cooked meats, vegetables, pastas.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Tiramisu and cre brulle, cooked chicken in pantry reach in coolers
- Critical. Observed food stored on floor.Shortening case, dry storage area.
- Critical. Observed cloth used as a food-contact surface.Soft cheese stored on wiping cloths in cookline cooler
- Critical. Observed cloth used as a food-contact surface.Parmesan cheese stored in serving napkin in server's cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoons,whisks,tongs at cookline
- Observed Pantry area cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in soda gun holsters at bar
- Wall around cookline handsink not smooth and easily cleanable.
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10/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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