- Basic - Heavy Hood soiled with accumulated grease.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair./ Severals through out the kitchen
- Basic - Working containers of food removed from original container not identified by common name./ flour at dry area
- High Priority - Raw animal foods not properly separated from each other in holding unit./ beef over shrimp at reaching cook line **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb./ outside the building
- Intermediate - Heavy Soda gun soiled. **Repeat Violation**
- Intermediate - Moderated Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Moderated Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ pasta from 2 days ago at walking cooler **Repeat Violation**
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./coffe cup exporters line by clean dishes **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. /package of gum store over open raw beef reach in cooler **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken/ badly cracked/ broken containers./ in freezer cooks line/ storage area
- Basic - Food stored in holding unit not covered./ tall freezer **Corrected On-Site**
- Basic - Moderate Build-up of grease/dust/debris on hood filters.
- Basic - Moderate Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./cooks line **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles./ in the bar area/ also the gun holster
- Intermediate - Interior of reach-in cooler moderate soiled with accumulation of food residue./ all cooks line cooler/ tall freezer
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium for wiping cloths
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked ribs in reach in cooler and potatoes in walk in cooler Corrected On-Site**
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4/17/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Dusty air conditioning vent covers. Prep area
- Basic - Fan cover in C2 cooler heavily soiled
- Basic - Hood heavily soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.125° **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cooler c1
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Salad cooler **Corrected On-Site**
- 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. 0 ppm. Manager change chemical
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Reeducated management on the importance of hand washing **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored.top of dish machine. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food.butane in the same containers as spices **Corrected On-Site**
- Intermediate - Interior of reach-in freezer moderately soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.soup cooling in deep plastic container. Educated manager on utilizing shallow containers. Manager took corrective action and placed soup in shallow metal container **Corrected On-Site** **Repeat Violation**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.cook,line **Corrected On-Site**
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair- salad dressings station not holding time/temperature control for safety product at 41° or bellow; ambient air temperature recorded at 50°.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit- salad dressings station. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- various salad dressings prepared on site containing dairy 50-51°. All product iced for rapid chilling.
- 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- soup at 50° in walk in cooler. Operator voluntarily discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above- mashed potatoes in hot box at 125-126°. Product moved to auto sham to be reheated to 165° minimum.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches- soup. Operator educated on the use of shallow pans when cooling in refrigeration units.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Green cutting board has cut marks and is no longer cleanable- operator voluntarily removed. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container- panco in dry storage, and sugar in drinks station. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable- raw wood in fire grill.
- Basic - Salt pellets for water softener stored on floor. **Corrected On-Site** **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Wet wiping cloths throughout kitchen not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above- prime rib cooked 1.5 hours prior at 115-118?. Operator moved product back to oven to be reheated to 165? or above.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler- raw chicken over raw pork. **Corrected On-Site** **Repeat Violation**
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Cold or hot water not provided/shut off at cook line employee handwash sink.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust- bread rolls next to hand sink. Corrected On Site.
- Critical - Hot water not provided/shut off at waiter station employee hand wash sink. Corrected On Site.
- In-use utensil not stored with handle above the top of flour in bulk container. Corrected On Site.
- Critical - No conspicuously located thermometer in produce walk in cooler. Corrected On Site.
- Critical - Observed a dented can- tomato peelings. Operator voluntarily segregated for return. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed food stored on floor- bulk plastic buckets of Texas Sauce. Corrected On Site.
- Observed old labels stuck to food containers after cleaning- plastic lids coming out of dishmachine. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- butter at 52f in waiter station, baked potato at 44f, and raw steak at 46f in produce WIC. Product moved to walk in cooler for rapid chilling.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation- chicken with beef, and pork with beef in walk in cooler. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation- rear door.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized utensils not properly stored; silverware not inverted.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable- wire rack rusted.
- Critical - Observed food being cooled by nonapproved method- blue cheese andbranch dressings cooled in large batches inside covered containers. Corrected On Site.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Ranch and blue cheese mied in house at 50-60f after 4 hours in walk in cooler. Items moved to walk in freezer for rapid chilling.
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6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233- training material on site.
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6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/25/2012 | Routine - Food | Call Back - Complied |
- Violation: 1 1b
- Violation: 1 3a
- Violation: 1 4
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4/17/2012 | Routine - Food | Call Back - Extension given, pending |
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2/7/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Facilities to maintain product temperature
- Critical - Food maintained at proper temperatures
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6/27/2011 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. At bar sink.
- Lights missing the proper shield, sleeve coatings or covers. At single serviced storage over exposed single service items.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Wood located under meat cooler is rotten, not cleanable. Cooler is located in cook line.
- Observed debris accumulated on bar floor. Around water heater.
- Observed attached equipment soiled with accumulated dust. Dusty fan covers in produce cooler.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touching ready to eat baked potatoes with bare hands. Corrected On Site. Operator discarded baked potatoes.
- Critical - Observed bathroom facility not clean. Men restroom located in back kitchen in need of cleaning. Corrected On Site. Operator cleaned bathroom.
- Observed garbage on the ground and/or pad around dumpster.
- Observed heavy build-up of grease on lid of grease container located outside by dumpster.
- Observed nonfood-contact equipment in poor repair. Heavy ice build up under fans located in seafood freezer.
- Critical - Observed raw shrimp stored over ready-to-eat food. At cook line reach in cooler. Corrected On Site. Operator moved shrimp to bottom shelf.
- Observed unnecessary items stored in garbage enclosure. Old wood stored at dumpster area.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, fish batter, pork chops, fish 44 degree F. Corrected On Site. Ice bags were place on top of food to maintain temperature at 41 degree or below and other food were move to a different cold holding unit
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, preparation table unit in front of cook line. Corrected On Site. Technician arrive to fix unit.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles, at waitress station.
- Critical. Observed buildup of slime on soda dispensing nozzles, at the bar.
- Observed build-up of grease on hood filters.
- Observed gaskets with slimy/mold-like build-up, all units inside the bar.
- Observed all soda gun holster with accumulated slime/debris, at the bar. Repeat Violation.
- Observed single-service items stored on floor, in the dry storage room.
- Critical. Hand wash sink lacking proper hand drying provisions, at the bar and inside the kitchen . Corrected On Site.
- Observed wall soiled with accumulated black debris in soda storage.
- Observed ceiling soiled with accumulated dust and grease .
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11/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unwashed vegetables stored with other ready-to-eat food. In vegetable cooler. Corrected On Site.
- Critical. Observed raw eggs stored over ready-to-eat food. In walk in cooler. Corrected On Site.
- Observed all cutting boardsin kitchen grooved and no longer cleanable. Repeat Violation.
- Observed bulk milk dispenser with dispensing tube improperly cut. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. At 0 ppm.
- Observed moderate build-up of grease on hood filters located under grill. Corrected On Site.
- Observed gaskets with food debris build-up. In unit C3 located in cook line.
- Observed soda gun holster with accumulated heavy slime. All soda gun holsters located in bar in need of cleaning. Corrected On Site.
- Critical. Hand sink missing in dining bar.
- Floors not maintained smooth and durable. In meat cooler.
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4/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to improper cooling.(see Stop Sale Notice). Corrected On Site. All food discarded.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chili,cream of potato soup,tomato basil soup,bacon cheese burger soup and brocolli soup. In cooler cooling overnight. Temperature for food products were at 55 F. Degree to 65 F. Degree. All food discarded. Corrected On Site.
- Critical. Observed beer and water stored in ice used for drinks. At front dining area bar. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Preparation chef wearing a bracelet and watch while in preparation of food. Corrected On Site.
- Critical. Observed employee touching clean dishes without washing hands. Dish washer touching clean dishes without washing hands. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. All cutting boards at cook line are grooved and not cleanable. Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink. At all handwash sink in kitchen.
- Plumbing improperly installed. Leak coming from automatic instantaneous water heater located outside building.
- Plumbing system in disrepair. Urinal in employee men restroom in poor repair. At employee restroom located in back kitchen.
- Floors not maintained smooth and durable. Missing tiles on floor under dishmachine.
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9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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