- Basic - Bag/container of unrecognizable prepared food not identified by common name. ....all most all prepared food .
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface......underneath cabinet, 3 compartment sink ,shelvings in bar.
- Basic - Clean utensils or equipment stored in dirty drawer or rack......ice scoop stored in dirty tray. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight..........marinara sauce 49/56°/ 60° on the surface at 1:20 am. Take temperature reading again at 2 pm ,it was same temperature as above. Stop sale issue. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit.......raw eggs above raw veal and chicken in reach in cooler , cook line. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils......Windex spray bottle stored with clean glasses. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by dough machine , kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing.......some food evidence in handwashing sink, coffee station. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.....reach in drawer, cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....coffee station. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and with covered ......marinara sauce in walk in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......chicken, veal, meat sauce, rice, pasta, chicken stock, marinara sauce in reach in and walk in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled...... blue liquid spray bottle hang on shelf. **Corrected On-Site**
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.....dishwashing area.
- Basic - Employee eating while preparing food....kitchen. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature....shrimp in prep.sink. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface......underneath fryer.
- Basic - Spray water bottle containing a food product not labeled....kitchen.
- Basic - Stored food not covered in walk-in freezer.....bread. **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Raw animal food not properly separated from ready-to-eat food......raw veal top of cooked sweetbreads in reach in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw meat raw sea food , kitchen . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw meats above raw sea food. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauce, soups, vongole gratinate etc. in walk in cooler.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Stored food not covered in walk-in cooler. ... Peeled potatoes, cooked starch (couscous?), cheeses.
- Basic - Stored food not covered in walk-in freezer. ... Baked goods, seafood, poultry.
- Basic - Walk-in cooler/walk-in freezer floor soiled. ... in Walk In Freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ...REACH IN COOLERS... (Cook Line Under counter) Chicken Breasts 49° Veal Rollitini 48° Pancetta 53° Sliced Ham 51° Red Sauce 53° **Repeat Violation** **Corrective Action Taken**
- Intermediate - Cold holding equipment incapable of 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. ... Several Under Counter Refrigeration Units on Cook Line.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... Consumer Advisory is NOT printed on any menu. When printed on each menu (lunch, dinner, specials insert) a symbol must immediately precede it. The same symbol must then precede each applicable menu item. ... CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.
- 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.
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5/29/2013 | Routine - Food | Warning Issued |
- Observed attached equipment soiled with accumulated soil / dust. ... In walk in cooler, the fan blade protector grating has heavy residue build up that will begin falling in foods.
- Critical - Observed food stored on floor. ... In walk in cooler, peeled potatoes and meat shanks.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ... Cook line, opposite broiler, Bolognese sauce 49?F, goat cheese 48?F. ... Cook Line RIF opposite open top range bolognese sauce 48?F, goat cheese 48?F ... Cook Line Drawers calamari 47?F, shrimp 48?F
- Critical - Observed unlabeled spray bottle. ... On cook line
- Critical - Portable fire extinguisher blocked/not easily accessible.For reporting purposes only. ... In kitchen, ABC Extinguisher obstructed/hidden behind Hobart Mixer.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- cook line reach-in-cooler and refrigerated drawers
- No copy of latest inspection report.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- cook slicing RTE vegetables (carrots) on cook line with bare hands.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- pastry chef placing garnish toppings on cakes.
- 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. --- dishmachine operator repeatedly working soiled, then clean ends of dish machine without washing hands.
- Critical - Observed food stored on floor. --- in walk in freezer Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cook line reach in cooler and refrigerated drawers.
- Critical - Observed raw animal food stored over cooked food. --- in walk in cooler, peeled vegetables (carrots and potatoes)
- Critical - Observed raw animal food stored over ready-to-eat food. --- in 2 door reach in cooler, raw shell eggs were directly above pastries. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). --- for shrimp, prawns and mussels in cook line drawers
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5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. --- in walk in freezer, seafood
- Critical - Observed raw animal food stored over ready-to-eat food. --- undercounter refrigeration on cook line, raw shellveggs and raw veal over uncovered chopped fresh parsley
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, cut potatoes.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in freezer, beked goods, seafood
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. --- ran througgh machine on two separate cycles
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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust and moldlike substance. fan guard in walk-in cooler.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers / racks / /containers.
- Critical - Observed cloth used as a food-contact surface. shredded carrots wrapped in wet cloth. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up. cookline.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site. Repeat Violation.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Stocks in walkin cooler.
- Critical. Observed food stored on floor in the walkin freezer.
- 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. Semolina
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagna in walk in cooler Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-Sauces in reach in cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler drawer by cook line
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Rice and gluten
- Critical. Observed cloth used as a food-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets. Bt cook line
- Critical. Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. Wa in cooler shelves
- Observed clean utensils/equipment stored in dirty drawers
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Pots and pans below grill
- Observed clean equipment stored on floor.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable. By cook line
- Observed wall soiled with accumulated black debris in dishwashing area.
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5/19/2010 | 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. lasagne Corrected On Site.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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2/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagne Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. shrimp Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw turkey stored above shellfish in walkin cooler Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. No handwashing sign provided at a handsink used by food employees by mixer.
- 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 This violation must be corrected by : 1/24/10.
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11/24/2009 | Routine - Food | Warning Issued |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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