- No Violations Were Observed
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10/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling soiled with accumulated dust. Kitchen.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor tiles cracked, broken or in disrepair. Cook line around drain.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By back door.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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08/11/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ceiling soiled with accumulated dust. Kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter and shelf outside of walk-in cooler.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Reach-in cooler by microwave not holding temp.
- Basic - Floor tiles cracked, broken or in disrepair. Cook line around drain.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By back door.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach-in cooler by back door.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish washing area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef in sink without running water. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Multiple items in sink by back door. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm.
- High Priority - Dented/rusted cans present. See stop sale. 1 can plum tomatoes.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 51°, butter 48°, crab 56°, brie 46°, mozzarella 65°, bleu cheese 59°.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. Dish washing area. Covered in dirty dishes.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Umbrella in back kitchen sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen and bar.
- Intermediate - Spray bottle containing toxic substance not labeled.
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08/08/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/10/2014 | Routine - Food | Call Back - Complied |
- 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 - No proof of required state approved employee training provided for any 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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4/10/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Pinko in dry storage.
- Basic - Case/container/bag of food stored on floor in dry storage area. Panko.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep counter.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on shelf over back prep table, purse hanging from soda rack.
- Basic - Equipment in poor repair. Reach in coolers (1 and 2) and walk in cooler not holding temp.
- Basic - Floor tiles cracked, broken or in disrepair. By dish machine and on cook line.
- Basic - Food storage container/container lid cracked or broken. Multiple lexans throughout kitchen.
- Basic - Ice scoop handle in contact with ice. Bar area.
- Basic - Reach-in cooler gasket torn/in disrepair. Multiple units.
- Basic - Soda gun holster with accumulated slime/debris. Bar area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler: lettuce 48°, lettuce 48°, tomato 46°, cheese 45°, ham 54°, sprouts 60°, salmon 50°, salmon 53°, spinach 54°, salmon 50°, cheese 49°, ham 62°, beef 48°. Walk-in cooler: tomato 47°, beef 62°, beef 47°, chicken 47°, salmon 47°, grouper 48°, chicken 49°.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar area.
- 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 - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Slicer blade guard soiled with old food debris.
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4/9/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. Beans
- Basic - Clean cups/glasses not properly air dried - wet nesting. Bar
- Basic - Food storage container/container lid cracked or broken. Rice container
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Bar
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishmachine area
- Basic - Soiled reach-in cooler gaskets. Salad cooler
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Dishmachine area
- Intermediate - Handwash sink used for purposes other than handwashing. Dirty dishes, near dishmachine
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In dish room. **Warning**
- High Priority - Employee washed hands with no soap. Employee in prep area. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
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4/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In sugar bin **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In dish room. **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. On cookline. Two drinks in cups, no lid no straw. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Cook on cookline drinking from open container. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline cooler #1 **Warning**
- Basic - Stored food not covered in walk-in cooler. Fish, desserts, rice etc **Warning**
- Basic - Working containers of food removed from original container not identified by common name. In walk in cooler, numerous items not labeled. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee on cookline and employee in prep. **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. Observed employee reach into container of guacamole and wipe interior with bare hand. Then wiped guacamole on a towel and rinsed hand in three compartment sink. **Warning**
- High Priority - Employee washed hands with no soap. Employee in prep area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed numerous items in cookline cooler #1 and #2 ranging in temperature from 46? to 68?. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed fish in walk in Cooler stored under raw hamburger, raw beef. **Warning**
- 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. Two coolers on cookline not maintaining cold temperatures during inspection. Repair technician on site during inspection. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Both sinks behind bar used to dump drinks. Evidenced by black plastic mesh screen, lemons, ice and paper.
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large box of napkins stored on top. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Soiled towels stored in handwash sink. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler. Numerous items. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
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4/3/2013 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.shredded beef 48-60?
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.bar area.
- Critical - Handwashing cleanser lacking at handwashing lavatory.corrected on site.handwashing sink in bar area..corrected on site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.food tongs stored on oven handle on cook line.
- Critical - No conspicuously located thermometer in holding unit.
- 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 build-up of food debris, dust or dirt on nonfood-contact surface.reach in cooler gaskets throughout.
- Critical - Observed employee dry hands on clothes/apron after washing.dried hands on apron
- Critical - Observed food stored on floor.bag of pinko bread crumbs in dry storage.
- Observed gaskets/seals on cold holding unit in poor repair.reach in cooler in kitchen area.
- Critical - Observed handwash sink used for purposes other than handwashing.bar area hand washing sinks full of used lemons
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.ice cream scoop in standing water at salad preparation area of kitchen.
- Observed personal care item stored with food.knap sack on shelf in kitchen/ware washing area.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.200 ppmplus at towel storage
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.kitchen side door to outside does not seal.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name.butter on cook line not marked with time out of refrigeration.corrected on site.flour,sugar,rice storage.
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11/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plastic food containers in dishmachine area
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Observed gaskets/seals on cold holding unit in poor repair. display reach in cooler
- Critical - Observed soiled reach-in freezer gaskets. with ice cream
- Wet wiping cloth not stored in sanitizing solution between uses. on cutting board; cookline
- Critical - Working containers of food removed from original container not identified by common name. flour
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths...quaternary strips
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9/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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