- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Garbage or debris on floor under, around, or behind equipment in bar.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets. All coolers
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated dust. Kitchen
- Basic - Wall soiled with accumulated food debris. Kitchen
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Reach-in cooler shelves soiled with food debris. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hole in wall. By back door **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Back outside **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **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**
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11/8/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket with sauce walk in cooler Box with meat in walk in freezer **Warning**
- 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. **Warning**
- Basic - Food stored in holding unit not covered. Reach in cooler **Warning**
- Basic - Hole in wall. By back door **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site** **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting tomato **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Back outside **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Vegetables **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**
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8/19/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen.Soup.
- Basic - Cloth used as a food-contact surface.
- Basic - Faucet/handle missing at plumbing fixture.Handsink.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Hole in wall.Back area.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed utensils stored in crevices between equipment.BY SINK Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.WALK IN COOLER Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm when tested. Repeat Violation.
- Critical - Equipment food-contact surfaces and utensils not sanitized at a proper level (10 ppm). PREVIOUS INSPECTION INDICATES SAME VIOLATION. 3 COMPARTMENT SINK USED IMPROPERLY AND SANITIZING SOILED AND AT 0 PPM LEVEL WHEN TESTED. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. (KITCHEN AREA).
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COOKING PERSONNEL' S DRINK.
- Critical - Observed buildup of slime in the interior of ice machine. (BAR AREA).
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. IF USED AS A REPLACEMENT OF DISHWASHING MACHINE.
- Critical - Observed food stored on floor.CONTAINERS AT WALK IN COOLER FLOOR (SAUCES,SOUP).
- Critical - Observed potentially hazardous food thawed in standing water. CALAMARI (SQUID).
- Critical - Observed toxic item stored by food. CHEMICAL/CLEANER NEXT TO WHITE BEANS AND WINE JUG.(STORAGE AREA).
- Critical - Observed uncovered food in holding unit/dry storage area. WALK IN COOLER.
- Observed utensils stored in crevices between equipment. (KNIVES AT 3 COMPARTMENT SINK).
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. (SOUP NEXT TO FOOD WARMER) 127F DEGREES.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. POTENCIALLY HAZARDOUS SAUCES IN CONTAINERS AT WALK IN COOLER WITH NO LABEL.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Sanitizing solution not maintained clean.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. Ice added to PHF
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented cans.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed food stored on floor. Corrected On Site.
- 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 ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. Cook
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
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12/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method.
- Critical. Violation: 12A-10-1 Observed food employee touch bare body part then engage in food preparation without washing hands.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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. Pro
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8/27/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed food employee touch bare body part then engage in food preparation without washing hands.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- 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
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6/16/2010 | Routine - Food | Warning Issued |
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