- Basic - Build-up of mold-like substance on nonfood-contact surface. Kegs walk in cooler.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Coating peeling on walk in cooler shelves/racks.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor drains/drain covers heavily soiled.
- Basic - Fly light hang over food/food preparation area/food-contact equipment. With sticky pad.
- Basic - Food grade paper used as liner for food container. More than 4 hours.
- Basic - Food storage containers not properly air-dried - wet nesting.
- Basic - Hood soiled with accumulated grease.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. Cook line area.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink.
- High Priority - Soup hot held at less than 135 degrees Fahrenheit. Rapidly reheat to 165°F for 15 seconds to hot hold. **Corrected On-Site**
- 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 - Coating peeling on racks in the reach-in cooler.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Walk in cooler - ham.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Non-pitting surface rust on food-contact equipment. Walk in and reach in coolers shelves/racks.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice. **Corrected On-Site**
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled.
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Observed potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Priority: High Priority
- Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine. Priority: Intermediate
- Basic - Observed: Build-up of grease on nonfood-contact surface. Priority: Basic
- Basic - Observed: Case/container/bag of food stored on floor in walk-in cooler/freezer. Rice Priority: Basic
- Basic - Observed: Clean cups/glasses not properly air dried - wet nesting. Priority: Basic
- Basic - Observed: Cutting board has cut marks and is no longer cleanable. Priority: Basic
- Basic - Observed: Grease accumulated under cooking equipment. Priority: Basic
- High Priority - Observed: Live, small flying insects in food storage area. 1 Priority: High Priority
- Basic - Observed: No conspicuously located ambient air temperature thermometer in cold holding drawers. Priority: Basic
- Basic - Observed: Outer openings of establishment cannot be properly sealed when not in operation. Priority: Basic
- Intermediate - Observed: Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site** Priority: Intermediate
- Basic - Observed: Soiled reach-in cooler gaskets. Priority: Basic
- Basic - Observed: Water leaking from faucet/faucet handle. Bar area Priority: Basic
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. Dressing at reachin cooler
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reachin cooler gasket at cookline
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cardboard used to line food-contact shelves. Reachin cookline
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Floor area(s) covered with standing water. Beer cooler
- Basic - Ice bucket/shovel stored on floor between uses. Bar area
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Grease accumulated under cooking equipment.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than .
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed floor and wall junctures not coved.
- Critical - Observed food stored on floor.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Equipment and utensils not properly air-dried.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed dented/rusted cans. bake beans
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed interior of reach-in cooler and reachin freezer soiled with accumulation of food residue.
- Critical - Observed small flying insects in bar area.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated grease. cookline
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor. walkin freezer
- Observed hole in wall. by 3-comp sink
- Critical - Observed live flies in kitchen.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed toxic item improperly stored.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Observed single-service articles stored without protection from contamination.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. beef gravy
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Missing drain plug at dumpster.
- Observed garbage can lid open.
- Observed open dumpster lid.
- Critical. Observed live flies in kitchen.
- Observed floor area(s) covered with standing water. prep area
- Observed wall soiled with accumulated food debris.
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8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed food stored on floor. pickle bucket in walkin cooler
- Critical. Observed hand wash sink used for purpose other than washing hands. Corrected On Site. bar areas
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses. 100 ppm. bleach
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Equipment and utensils not properly air-dried.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. cook line
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical. Observed toxic item stored by food.
- Critical. Observed toxic item improperly stored.
- Critical. Observed pesticide-emitting strip present in food prep area.
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Equipment and utensils not properly air-dried.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed live flies in kitchen.
- Observed floor area(s) covered with standing water.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/24/2008 | Routine - Food | Warning Issued |
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