- 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. Observed drink on the back prep counter, with no lid or straw. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of dish machine
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between reach in coolers. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by small ladder. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Observed ice chute soiled with mold like substance on self service drink machine.
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- High Priority - Dented/rusted cans present. Observed dented cans in the can rack area.
- High Priority - First aid supplies improperly stored. Observed aspirin over food in the prep area. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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07/30/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/9/2014 | Complaint Full | Call Back - Complied |
- 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 hand wash sink has ambient temperature of 56°F. **Warning**
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5/28/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Observed ice scoop handle touching the ice in the bar area. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knifes between the reach in coolers in the kitchen line. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed garlic butter 44°F , easy eggs 45°F. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Observed slime on the ice chute. **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 hand wash sink has ambient temperature of 56°F. **Warning**
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5/27/2014 | Complaint Full | Warning Issued |
- High Priority - Dented/rusted cans present. Observed dented cans in the can rack had operator move to a separate area to return for credit. **Corrected On-Site**
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/9/2013 | Complaint Full | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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4/11/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/28/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed foods marked with wrong dates in walk in cooler. observed soup in walk in cooler with no date.
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed pasta at 46 degrees f made 2 days ago, ham and cabbage at 52 degrees f made 2 days ago, corn chowder at 43 degrees f made 7 days ago, observed chicken pot pie at 48 degrees f made 2 days ago, sheperds pie at 46 degrees f made 2 days ago,irish stew at 43 degrees f made 3 days ago, beef, veggie and pasta at 44 degrees f made 5 days ago in walk in cooler. STOP SALE issued for all foods listed above. This violation must be corrected by : 09-22-2012 . observed lasagna soup made yesterday at 42 degrees f and vegetable soup made 2 days ago at 41 degrees f in walk in cooler. observed cheddar broccoli soup at 53 degrees f made yesterday in walkin cooler.
- Critical - Violation: 12A-16-1 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. also observed employee handle dirty dishwares then directly handle clean dishwares without washing hands.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. month old labels and label residue left still on clean foid storage containers.
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9/26/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed pasta at 46 degrees f made 2 days ago, ham and cabbage at 52 degrees f made 2 days ago, corn chowder at 43 degrees f made 7 days ago, observed chicken pot pie at 48 degrees f made 2 days ago, sheperds pie at 46 degrees f made 2 days ago,irish stew at 43 degrees f made 3 days ago, beef, veggie and pasta at 44 degrees f made 5 days ago in walk in cooler. STOP SALE issued for all foods listed above. This violation must be corrected by : 09-22-2012 .
- Equipment and utensils not properly air-dried. observed dishwares stacked while still wet
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. observed dishmachine with rinse temp at less than 160 degrees f. ran machine 2 times.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. quat, temp, and chlorine test strips not available or used.
- Critical - No handwashing sign provided at a handsink used by food employees. no hand wash sign in mens employee rest room. also at hand sink behind the bar.
- 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. also observed employee handle dirty dishwares then directly handle clean dishwares without washing hands.
- Critical - Observed food stored in ice used for drinks. observed drink mix stored in drink ice behind the bar.
- Observed old labels stuck to food containers after cleaning. month old labels and label residue left still on clean foid storage containers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed corned beef in reach in cooler at 50 degrees f.
- Observed soiled dry wiping cloth in use. obseserved dry wiping cloths used to wipe prep surfaces, plates, knives etc without being put into sanitizer soultion.
- Observed utensils stored in crevices between equipment. observed knife stored in crevice between reach in cooler and prep table
- Observed water draining onto floor surface. behind the bar
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed butter mix at 76 degrees f when package states product should be held hot.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. observed quat sanitizer used 3 compartment sink at 100ppm.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed foods marked with wrong dates in walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name. observed containers with contents not labeled.
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9/21/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. This violation must be corrected by : 08-06-2012 .
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. dishmachine did not reach 160 degrees f per test strip. dishes sent through 3 times.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. observed ice scoop stored in dump sink behind the bar.
- Critical - Manager lacking proof of Food Manager Certification. all food managers waiting on results. This violation must be corrected by : 08-06-2012 .
- Critical - Observed dented/rusted cans. observed dented cans not segregated in dry storage.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle raw beef, remove gloves then put on a new pair without washing hands then employee handled lettuce. also observed employee handle soiled dishwares then directly handle clean dishwares without washing hands.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored in ice used for drinks. observed juice mixer in bar ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed hard boiled eggs at 47 degrees f in reachin cooler with ambient air temperature at 41 degrees f.
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6/6/2012 | Routine - Food | Warning Issued |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. observed cooked chicken in hot box on cookline at 109 degrees. Corrected On Site.
- Critical - Employees not informed of acceptable sanitary practices. temps proper handwashing
- Critical - Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time. less than 20 seconds
- Critical - Hand wash sink lacking proper hand drying provisions. bar. and dishmachine. 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 cookline employee strip off gloves but not wash hands directly before grabbing a new pair.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handling dirty food wares and slop sink spray nozzle but did not wash hands before handling clean food wares.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed large watches on,employees engaged in food preparation.
- Critical - Observed food stored in ice used for drinks. observed mixers stored in drink ice with ice scoop.
- Critical - Observed incorrect information on Hotel and Restaurant license. seating will require c record forn Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked chicken at 47 degrees in cookline reach-in cooler top closest to closed end. observed cream sauce at 51 in stand-up reach-in cooler at closed end of cookline. observed chicken salad at 49 degrees at glass-doored reach-in cooler at open end of cookline.
- Observed utensils stored in crevices between equipment. knife on cookline. Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Approved source-wholesome, sound condition
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12/7/2011 | Routine - Food | Call Back - Complied |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs inside pot, cook line handsink.
- 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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3/23/2011 | Routine - Food | Emergency Order Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed tall reach in cooler with an ambient temperature of 67F, cook line handsink. Also observed sandwich unit with an ambient temperature of 50F, by cook line handsink.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- 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. Pro
- Critical - Observed handwash sink used for purposes other than handwashing. Observed pot inside cook line handsink. Corrected On Site. Handsink now unobstructed.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs inside pot, cook line handsink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon at 61F, reach in cooler by warmer, cook line. Also roast beef and raw fish at 61F in tall reach in cooler by handsink, cook line. Also observed tuna salad at 43F, salad reach in cooler by warmer.
- Critical - Observed roach activity as evidenced by 4 live roaches found on floor under Vulcan oven, back preparation area. Also observed 10 live roaches inside Vulcan oven, back preparation area. Also observed 7 live roaches on wall by Exhaust fan switch box and clean tray rack. Also observed live roach on floor between dishmachine area and ice cream freezer. Observed live roach in equipment storage container, bottom shelf behind dishmachine wall. Also observed two live roaches on floor under handsink, between glass door reach in cooler and preparation table, cook line. Observed 1 live roach on wall by paper dispenser and glass door unit, cook line. Observed 1 live roach on floor in front of deep fryer, cook line. Observed one live roach on preparation table between blender and plastic wrap box, also a second live roach underneath preparation table, by slicer. Observed live roach on wall between handsink and double doors to walk in cooler.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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3/22/2011 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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1/20/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. bar
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. seating need seat ch form
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12/29/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. bar
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. seating need seat ch form
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12/2/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. bar
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. seating
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10/7/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. chicken
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. shrimp over ready to eat lettuce
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Observed clean linens stored in improper location. prep table
- Critical. Observed incorrect information on Hotel and Restaurant license. seating
- Critical. No list of certified food service managers available at the establishment.
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10/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over fish reach in cooler end of cookline by handsink.
- Critical. Observed food stored on floor. buckets of sour cream, walk in cooler, boxes of hashbrowns walk in freezer.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knife in countertop crack end of cookline.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no hand wash between glove change. back prep area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. dishmachine.
- Critical. Observed buildup of slime on soda dispensing nozzles. black slime like substance in nozzles at bar.
- Critical. Observed handwash sink used for purposes other than handwashing. rag in sink back prep area.
- Critical. Hand wash sink lacking proper hand drying provisions. 3sink.
- Critical. Observed unlabeled spray bottle. generic spray bottle yellowish liquid, by back preparea.
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5/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored on floor. onions
- Observed ice scoop with handle in contact with ice. wait station
- Observed build-up of grease on nonfood-contact surface. hood
- Critical. Observed incorrect information on Hotel and Restaurant license. 230 seats This violation must be corrected by : 03/20/10.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. chicken
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Observed ice scoop with handle in contact with ice. wait station
- Observed equipment in poor repair. lexan chipped
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Observed utensils stored in crevices between equipment. knives
- Critical. Observed handwash sink used for purposes other than handwashing. pots, utensils Corrected On Site.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. dishwash area
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Employees not informed of acceptable sanitary practices. work on temperatures
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/21/2009 | Routine - Food | Warning Issued |
| No report available. | 8/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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