- Basic - Accumulation of food debris/soil residue on handwash sink. / tea stain / service station.
- Basic - Carbon dioxide/helium tanks not adequately secured. / back kitchen near employee restroom. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / cook line prep area / **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. / one cook without hair restraint
- Basic - Food stored on floor. / a bag of onions / **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. / flour container next to ice machine / **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair. / service station.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. / front deli counter.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / Quat 0ppm.
- Basic - wiping cloth/towel used under cutting board / service station.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. / Quat 0ppm / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw ground beef over cheese / **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. / raw fish 50F, raw shrimp 51F / overnight cook line reach in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature / raw shrimp 51F, raw fish 50F overnight cook line reach in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / cook line all reach in coolers.
- 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. / cook line reach in cooler 46F / manager already placed a service call.
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Several food handlers with no hair restraint while engaging in food preparation. **Warning**
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5/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On dry storage counter in kitchen. **Corrected On-Site** **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Not secured by office area in kitchen. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. In kitchen. **Warning**
- Basic - Equipment in poor repair. Cooler at front counter underneath desert cooler 50°f ambient air temperature. Tcs/phf tiramisu and bread pudding with cream in same cooler temped above 47°f. 4 containers of tiramisu temped 49°f and 3 containers of bread pudding temped 48°f. Operator stated that products had been in cooler over 8 hours. Products were not in the process of preparation or cooling. Operator discarded of products on site. Cooler in wait station area across from dairy cooler had an ambient air temperature of 46°f, cut tomatoes in same cooler temped 45°f up by the air vents. **Warning**
- Basic - Several food handlers with no hair restraint while engaging in food preparation. **Warning**
- Basic - Wall soiled with accumulated debris in dishwashing area. **Warning**
- High Priority - Food handler cut raw lettuce before washing. Box of packaged lettuce stated that lettuce was not wash. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon, operator stated that product was offered raw or undercooked. Establishment could not provide proof of parasite destruction. Establishment did make a call to supplier. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Bin with cut tomatoes under ice near front service counter, cut tomatoes 45°f,Cooler in wait station area across from dairy cooler had an ambient air temperature of 46°f, cut tomatoes in same cooler temped 45°f up by the air vents. product was not in the process of preparation or cooling. Product was also not being controlled by time. Corrective Action: operator completely submerged product under ice. Cooler at front counter underneath desert cooler 50°f ambient air temperature. Tcs/phf tiramisu and bread pudding with cream in same cooler temped above 47°f. 4 containers of tiramisu temped 49°f and 3 containers of bread pudding temped 48°f. Operator stated that products had been in cooler over 8 hours. Products were not in the process of preparation or cooling. Operator discarded of products on site. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Cooler at front counter underneath desert cooler 50°f ambient air temperature. Tcs/phf tiramisu and bread pudding with cream temped above 47°f. 4 containers of tiramisu temped 49°f and 3 containers of bread pudding temped 48°f. Operator stated that products had been in cooler over 8 hours. Products were not in the process of preparation or cooling. Operator discarded of products on site. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to item stored in the sink. By stove and grill. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.Red potatoes cooling from approximately 10am, temped at approximately 11:20am 55°f at the center, walk in cooler. Second temperature of same product in walk in cooler at approximately 12:48pm. Product was stored in a thick dense container. **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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. For cooked lasagna in cookline reach in cooler across from grill, operator stated it was prepared on Sunday. **Warning**
- 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. **Warning**
- Main fire alarm control panel read memory. For reporting purposes only. Operator called company and recieved assistance. **Corrected On-Site** **Warning**
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3/20/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. / pasta salad / cook line make table / **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / chef wearing a watch / **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / cook line cooler, front display cooler / **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. / cook line.
- Basic - Single-service articles not stored inverted or protected from contamination. / back kitchen storage area / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw shell eggs over vegetables.
- Intermediate - Encrusted material on can opener blade /. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. / clear liquid bottle / front counter.
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored protected from hand wash splash in Warewashing area **Warning**
- Observed encrusted, soiled material on slicer. **Warning**
- Observed gaskets/seals on cold holding unit in poor repair. Back reach in. **Warning**
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2/25/2013 | Complaint Full | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored protected from hand wash splash in Warewashing area **Warning**
- No plan review submitted and renovations in progress. Operator has added a self service produce and wrapped cheese area in front of establishment **Warning**
- Critical - Observed encrusted material on can opener. **Warning**
- Critical - Observed encrusted, soiled material on slicer. **Warning**
- Observed gaskets/seals on cold holding unit in poor repair. Back reach in. **Warning**
- Observed hole in wall. By mixer **Warning**
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site** **Warning**
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12/11/2012 | Complaint Full | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Vegetable sauce 58-62F cooling overnight per operator
- No copy of latest inspection report.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted, soiled material on slicers.
- Critical - Observed food being cooled by nonapproved method. Vegetable sauce cooling in too large amount and covered in walk in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Bulk portions of deli meats and soft cheeses in the butcher area
- Observed wall in disrepair by mixer
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Beer/wine cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 44F. Advised to lower temperature to 41F or colder
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Vegetable sauce 62F cooling overnight per operator
- Critical - Desserts case incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 44-45F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder
- Critical - Hand wash sink lacking proper hand drying provisions, soap and handwasing sign at deli meats area.
- Critical - Hot water not provided/shut off at employee hand wash sink.Warewashing area
- Lights missing the proper shield, sleeve coatings or covers.Backline by office
- Critical - No handwashing sign provided at a handsink used by food employees.Servers area area by drink station
- Critical - Observed buildup of soiled material on bowl and underside of floor mixer head.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method.Food cooling in too large amount and covered in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream desserts 44-45 in desserts case.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Individual dressings 44F in beer/wine cooler
- Critical - Observed tomatoes stored on floor under AC unit
- Critical - Observed unlabeled chemical spray bottle under frontline handsink
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Handwashing splash potential at cookline handsink
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.Dessert case food temperature 43F, thermometer reads 32F. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.Cookline,strainer in sink basin Corrected On Site.
- Critical - Household cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 51-54F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder
- Critical - No conspicuously located thermometer in holding unit.Glass door cooler,frontline dairy storage
- Critical - No conspicuously located thermometer in household cooler,frontline
- Critical - Observed buildup of soiled material on underside of mixer head.
- Critical - Observed buildup of soiled material/oil on backline mixer head.
- Observed clean knives stored in dirty container, expo area. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.Deli area
- Observed gaskets/seals on cold holding unit in poor repair.Makeline cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 51F overnight per operator
- Observed residue build-up on makeline cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.Individual
- Observed wall in disrepair below cookline handsink
- Observed wall in disrepair by backline mixer
- Critical - Working containers of food removed from original container not identified by common name.Flour bin, bakery area Corrected On Site.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored pro6ected from handwashing splash, warewashing area Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppm after 2 cycles. Do not use dishmachine for sanitizing. Set up manual sanitizer until dishmachine is repaired.
- Lights missing the proper shield, sleeve coatings or covers.Damaged lens cover warewashing area
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated food debris/dust.Warewashing area
- Critical - Observed unlabeled chemical spray bottle at warewashing area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Butter/fresh garlic mixture 122F for short time per chef, reheated to 165F for continued hot holding. Advised to store in double boiler for temperature control
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked vegetables 117F on shelf over stove for 15 minutes per cook. Reheated to 165F for continued hot holding. Advised to set up double boiler to maintain food at 135F or higher.
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Required consumer advisory for raw/undercooked animal food not provided.Establishment uses raw egg for making caesar dressing Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pastas 54 & 60F, blue cheese 55F in makeline cooler less thann3 hours., shallow panned and placed in effective refrigeration for temperature recovery This violation must be corrected by : 7 26 10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sautee cooler, salmon 51F, caesar dressing with raw egg 52F and other foods ranging in temperature from 45-48F for less than 3 hours, shallow panned & placed in effective cooler for temperature recovery This violation must be corrected by : 7 26 10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Numerous soft cheeses, proscuitto in cheeses deli case 48-51F over 4 hours per operator.
- Critical. Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 54-60F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 7 26 10.
- Critical. Sautee makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Do Not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 7 26 10.
- Critical. Cheeses deli case incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 48-51F. Do not store potentiall ]y hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 7 26 10.
- Critical. Meats deli case incapable of maintaining potentially hazardous food at proper temperatures. Food temperature marginal at 43F. advised to lower temperature to 41F or colder.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cooki placing toppings on pizza with bare hands Corrected On Site.
- Food-contact surface not smooth and easily cleanable.Loaves of bread stored in wicker basket on frontline Corrected On Site.
- Cleaned and sanitized utensils not properly stored protected from handwashing splash at warewashing area
- Observed single-service ates items stored on floor in office area Corrected On Site.
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7/23/2010 | Routine - Food | Warning Issued |
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease.Hood system
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4/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Numerous desserts in frontline cooler ranging in temperature from 57-60F overnight per operator
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Desserts cooler. Temperatures ranging from 57-60F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 4 9 10.
- Observed attached equipment soiled with accumulated grease.Hood system
- Critical. Observed unlabeled chemical spray bottle in warewashing area Corrected On Site.
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4/8/2010 | Routine - Food | Warning Issued |
- Critical. Observed cloth used as a food-contact surface.Covering lettuce on cookline
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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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