- Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles of reach-in coolers in kitchen with a build-up of food residue. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Objectionable odor in establishment. Observed a strong gas-like odor when walking into the restaurant. Observed the hood system and fire extinguishers according to tag have not been inspected since June 2012. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw chicken being thawed at room temp. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to scoop bread crumbs and rice.
- Basic - Buildup of food debris/soil residue on equipment door handles. Observed RIC handles soiled with food residue.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Objectionable odor in establishment. Observed a strong odor is the kitchen near the fryer, near the bar area and buffet line. Operator states it happens when it rains, he will speak to the landlord.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted, soiled material on slicer.
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed bottles with blue liquid not labeled. **Corrected On-Site**
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board next to chopped onions on cookline.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Observed multiple crates of raw whole shell eggs stored in cookline reach in cooler at ambient temperature of 57?f. Operator moved items to walk in cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine. **Corrected On-Site**
- 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 cookline reach in cooler at ambient temperature of 57?f. Operator removed potentially hazardous food from unit.
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. pizza station handsink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline prep table above cooking oils
- Critical - Observed encrusted, soiled material on slicer. observed encrusted dried food debris on interior blade
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8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. handsink next to dishmachine
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employees grabbing new gloves first, then washing hands, then putting on gloves.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed employee wash hands in 3 compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw shrimp at 61 degrees sitting out on drainboard of 3 compartment sink. Corrected On Site.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Food Service Manager not certified after 30 days of employment. Only CFM expired.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. Only CFM is expired. This violation must be corrected by : 6/14/11.
- Critical - Manager lacking proof of Food Manager Certification. Only CFM is expired. This violation must be corrected by : 6/14/11.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 5 employees on,site and only CFM is expired. This violation must be corrected by : 6/14/11.
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed expired Food Manager Certification. Margaret Monente expired 2/9/2011.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed cooked potato mixture and cooked beans in walk-in cooler with no date-marking. Corrected On Site.
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4/12/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lunchmeat observed at 54 degrees in cookline reach-in cooler. Corrected On Site. moved to another cooler
- Critical. Observed food being cooled by nonapproved method. tightly covered cooked pasta in walk-in cooler found at 70 degrees. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler at ambient temperature of 54 degrees. Corrected On Site. turned up dial
- Critical. Observed potentially hazardous food thawed at room temperature. observed cooked lasagna thawing at room temperature on top of freezer chest in kitchen
- Critical. Observed food stored on floor. raw meats in walk-in cooler stored under racks and in middle of floor
- 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 new pair of gloves without washing hands first
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12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. spices stored on shelving below dirty end of dishmachine
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline employee observed sprinkling spices onto customers' plates with bare hands. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee observed handling raw veal then touching cooked veal and sprinkling parmasean cheese on top of finished product without washing hands inbetween tasks
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. using 3 sink in incorrect order. dishes should be washed with soap in 1st compartment, rinsed off in 2nd compartment, sanitized in 3rd compartment then allowed to air-dry
- Critical. Observed toxic item stored by food. paints and insecticide stored above canned olives in dry storage room
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2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over butter in WIC
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when switching pairs of gloves hands must be washed before grabbing the new pair
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7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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