- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line food-contact shelves along cook line and at shelf near expediting window. **Corrected On-Site**
- Basic - Squirt bottle on cook line containing water not labeled. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, on cook line. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Spray bottle with degreaser and bottle of Murphy's oil soap, stored on ice machine. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Employee restroom in kitchen used as storage area for chemicals. Toilet is in use, but sink is completely inaccessible due to equipment and chemical storage. Advised manager to either remove the toilet facilities and use room for storage, or keep hand wash sink accessible.
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Both make table RIC'S at end of cookline have broken covers.
- Basic - Freezer cover opposite cookline broken and repaired with duct tape and cardboard.
- Basic - Reach-in cooler to right of cook top gasket not maintaining adequate seal.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Approx 5lbs. chicken 61°F, 1/2 lb. fish, 20lbs. Angus burgers 60°F, 2lb. Cheese 59°F, 2lbs. Ribs 58°F, 1lb. Cooked onions 59°F, 1/2 lb. cooked green peppers 59°F in unit since previous evening. Disposed of by mgr. Discussed with manager utilizing multiple other cooling units for PHF.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Approx 5lbs. chicken 61°F, 1/2 lb. fish, 20lbs. Angus burgers 60°F, 2lb. Cheese 59°F, 2lbs. Ribs 58°F, 1lb. Cooked onions 59°F, 1/2 lb. cooked green peppers 59°F in unit since previous evening. Disposed of by Mgr. Discussed with manager utilizing multiple other cooling units for PHF.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Reach-in cooler to right of cooktop and opposite 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. Discussed moving non PHF sauces/dressings into units not capable of maintaining temperature.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees located at cookline
- 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. Observed employee slicing lemons and not wearing gloves while handling lemons. **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. Observed employee training book but no certificates.
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked rice, mac and cheese cold, roast beef for sandwiches held at greater than 41 degrees Fahrenheit in small make table. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the frost freezer unit on the cookline.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 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. Short make table near baine Marie units at 45?F ambient air in lower section.
- Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating. Trays of chicken wings in walk in cooler.
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Baine marie power unit tripped. Unit not holding at 135degF.]
- Critical - Hot water not provided/shut off at employee hand wash sink near kitchen office.
- Critical - Observed handwash sink used for purposes other than handwashing. [Wait station hand sink with wire whisk in sink.] Corrected On Site.
- Critical - Observed oven cleaner spray stored by boxes of food storage bags. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Soups] Corrected On Site by reheating to 165 and returning to unit.
- Wet wiping cloth not stored in sanitizing solution between uses. [at bar] Corrected On Site.
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- 53-08-1 No proof of employee training provided. No original copies of employee training certificates provided. Upon callback observed safestaff books but did not observe any original employee training certificates or chart with employee name, date of birth, trainer name, date of training, expiration date, and training program
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7/24/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Violation: 23-03-1 Observed build-up of grease on hood filters.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. [2 cooks, 2 prep employees in kitchen on duty. Manager not present but called in to assist inspector.]
- 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. No original copies provided. Upon callback inspector explained to manager that establishment may create employee training records chart which must include name of employee , date of birth, date of training, expiration date, trainer name, and name of training program
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5/24/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. [Thermometer salad cooler on cookline reads 15degF, ambient air is 38degF.]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Walk in cooler ambient air at 48degF]
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. [2 cooks, 2 prep employees in kitchen on duty. Manager not present but called in to assist inspector.]
- 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. No original copies provided.
- Observed build-up of grease on hood filters.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Burger, cooked chicken, cheese packages, sauces 45degF-48degF in walk in unit.]
- Observed residue build-up on clear plastic freezer doors. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. [Cloths left on multiple prep surfaces.] Corrected On Site.
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5/22/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried(plastic drinking cups at wait station)
- Critical - Hand wash sink lacking proper hand drying provisions-front handsink
- Critical - Hand wash sink lacking proper hand drying provisions-handsink next to two compartment sink
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching ready to eat lettuce with barehands. Corrected On Site.
- Critical - Observed boxes of food stored on floor in walk in freezer
- Critical - Observed unlabeled spray bottle in dishwash area.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing at mop sink Corrected On Site.
- Critical - Observed boxes of food stored on floor in walk in freezer.
- Observed grease buildup on hood tiles. Operator indicated Cleaning scheduled for this week.
- Observed old food stuck to clean dishware/utensils.
- Observed personal care item stored with food. Observed walllet, cellphone, cigarettes stored next to tortillas Corrected On Site.
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7/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing at mop sink. Corrected On Site.
- Observed build-up of grease on hood tiles.
- Critical - Observed food stored on floor. Observed bag of carrots and box of food stored on floor in walk in cooler.
- Critical - Observed food stored on floor. Observed box of food and bag of bread stored on floor in walk in freezer
- Observed single-service items stored on floor. Observed boxes of to go cups stored on floor.
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/27/2010 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit-middle cooler along cookline
- Observed employee with no hair restraint. Observed three employees preparing food and lacking hair restraints.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength-Observed dishwash machine sanitizer reading 10ppm. Establishment must use three compartment sink to wash, rinse, and sanitize until dishwash machine can properly sanitize.
- Equipment and utensils not properly air-dried. Observed plastic cups not properly dried before being stacked at wait station.
- Drain cover(s) missing at mop sink
- Critical. Hand wash sink lacking proper hand drying provisions-front handsink in kitchen
- 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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10/25/2010 | Routine - Food | Warning Issued |
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime in soda holster at bar.
- Equipment and utensils not properly air-dried.
- Waste line missing at soda gun holster.
- Critical. Observed unlabeled spray bottle.
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7/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Observed boxes of food store in walk in cooler and walk in freezer.
- In use ice-scoop not stored in a clean, protected location.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner-Spoons , spatulas, etc.
- Drain cover(s) missing at mop sink.
- Critical. No handwashing sign provided at a handsink used by food employees-wait station Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees-bar Corrected On Site.
- Missing drain plug at dumpster.
- Observed open dumpster lid.
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2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored on top of ice machine
- Critical. No handwashing sign provided at a handsink used by food employees-wait station
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11/2/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed buildup of slime in soda gun holster.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Observed clean utensils (spatulas, ice-cream scoopers, brushes, etc) not stored handle side up.
- Critical. No handwashing sign provided at a handsink used by food employees-in womens restroom.
- Critical. Observed toxic item improperly stored-observed insect killer stored on shelves with single service items and above sugars. Corrected On Site.
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7/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/23/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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