- Basic - Buildup of food debris/soil residue on equipment door handles. Observed RIC handles soiled in kitchen. **Repeat Violation** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed boxes stored on the floor of WIF. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Observed chef without hair restraint. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation** **Warning**
- Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket on floor next to ice machine. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation** **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Observed large containers without labels next to ice machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. HWS next to dish machine. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. On cookline. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Observed reach-in freezer on cookline soiled with food residue. **Warning**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soda gun soiled. At bar. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles in mop closet not labeled. **Repeat Violation** **Warning**
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10/20/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed AC vents above cookline dusty.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons near the soup station facing up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Observed WIC floor soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Observed wall near DM soiled with accumulated black debris.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After running DM 3x.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed spoon in HWS near cookline. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed bottles with different colored liquids near 3 comp sink unlabeled.
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed dish washer load dirty dishes then put on gloves with no hand wash **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed employee fill up spray bottle with strait bleach and spray handwash .**Corrected On-Site**
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Baking sheet at cookline handsink across from pizza oven
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed watch on cookline employee engaged in food preparation
- Basic - In-use utensil stored in sanitizer between uses. Multiple grill tools at cookline dry storage shelf near pizza oven
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Two bags of raw shrimp at prep sink next to slicer
- Basic - Single-service items stored on floor in wait station. Observed server drop multiple styrofoam cups on floor then place them back up on shelf with uncontaminated cups.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed cookline sanitizer bucket at 0ppm
- 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 cookline employee fluffing entire container of shredded cheese with bare hand. Employee then grabbed handful with bare hand from communal tub. Entire tub of shredded cheese was not being heat treated. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Observed employee dump beer ice bucket into ware washing area handsink. Observed ice dumped in wait station handsink
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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4/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/21/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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9/21/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed mutiple employees remove gloves and not wash hands before grabbing new pair.
- Critical - Observed employee wash hands with no soap. at dishmachine
- Critical - Observed handwash sink used for purposes other than handwashing. observed dishwasher use handsink next to dishmachine to fill food tub for flatwear soaking.
- Critical - Observed improper horizontal separation of raw animal foods. Observed raw chicken stored behind raw fish in cookline reach-in cooler drawers.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic bowl being used to,dispense flour in bulk bin next to ice machine.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken and raw beef stored over raw fish in cookline reach-in cooler drawers.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler across from fryers at ambient temperature of 56 degrees. Repeat Violation. operator removed all food from non-funtioning unit and moved it to walk-in cooler.
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed employee use large electric mixer to mix large bin of dressing then rinse it at 3 compartment sink but not wash or sanitize it before putting it away.
- Critical - Hand wash sink lacking proper hand drying provisions. wait station handsink
- Critical - No conspicuously located thermometer in holding unit. in cookline reach-in cooler across from fryers. unit currently at ambient temperature of 56 degrees.
- Critical - No handwashing sign provided at a handsink used by food employees. at cookline handsink across from pizza oven
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee using cookline handsink to fill up pitcher with water. observed ice dumped in bar handsink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic food tub being used to dispense flour in rolling bin near walk-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cheese at 52 degrees, cooked beef at 53 degrees and cooked pasta and cheese at 54 degrees in cookline reach-in cooler across from fryers. observed blue cheese crumbles in cookline reach-in cooler top across from stove at 46 degrees. observed creamer at 51 degrees in cookline reach-in cooler across from stove. Repeat Violation. operator removed all food from non-funtioning unit on cookline and moved it to walk-in cooler.
- Critical - Observed potentially hazardous food thawed at room temperature. observed three bags of frozen chicken, two chubs of raw ground beef, one slab of raw beef, one bag of chili, and one deli meat all thawing at room temperature in prep sink next to slicer.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine in sanitizer bucket near slicer at 200ppm.
- Critical - Working containers of food removed from original container not identified by common name. observed no label on container of bulk white powder in rolling bin next to walk-in cooler.
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4/16/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed pepperoni at 50 degrees in cookline reach-in cooler top across from pizza oven. observed pre-portioned lunchmeat at 52 degrees in cookline reach-in cooler drawers. Repeat Violation. This violation must be corrected by : 7/28/11. on callback observed lunchmeat at 48 degrees in cookline reach-in cooler drawers on right hand side.
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed cooked beef in walk-in cooler at 48 degrees after cooling since yesterday according to kitchen manager.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach-in cooler drawers on right side at ambient temperature of 54 degrees. This violation must be corrected by : 7/28/11. Repeat Violation. on callback observed cookline reach-in cooler drawers on right hand side at ambient temperature of 47 degrees.
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7/28/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach-in cooler drawers on right side at ambient temperature of 54 degrees. This violation must be corrected by : 7/28/11. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed cooked beef in walk-in cooler at 48 degrees after cooling since yesterday according to kitchen manager.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Observed 6 employees working including two cooks, two bartenders, and owner. All observed engaging in food preparation. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. cookline handsink and handsink by dishmachine
- Critical - Observed encrusted, soiled material on slicer. dried food debris observed on interior blade
- Critical - Observed food stored on floor. observed multiple boxes of food including tortillas and raw chicken stored on floor under storage racks in walk-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed pepperoni at 50 degrees in cookline reach-in cooler top across from pizza oven. observed pre-portioned lunchmeat at 52 degrees in cookline reach-in cooler drawers. Repeat Violation. This violation must be corrected by : 7/28/11.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs observed stored over tortillas in walk-in cooler.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice observed sitting out at cookline with no time-marking observed. Corrected On Site.
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7/27/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler across from oven at ambient temperature of 49 degrees. Repeat Violation. This violation must be corrected by : 3/22/11. At time of callback topline of broken reach-in cooler observed at 41 degrees. Bottom portion of broken unit observed at ambient temperature of 48 degrees.
- Critical - Violation: 12A-12-1 Observed employee switch from working with raw food to single-use item without washing hands. observed employee crack raw shell egg and whip it with gloved hand. then stripped off gloves but did not wash hands before putting on new pair of gloves.
- Critical - Violation: 12A-20-1 Observed employee wash hands with no soap. at cookline handsink
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3/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler across from oven at ambient temperature of 49 degrees. Repeat Violation. This violation must be corrected by : 3/22/11.
- Critical - Hand wash sink lacking proper hand drying provisions. at dishmachine Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. observed sanitizer bucket in wait station handsink
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline handsink across from fryers Repeat Violation.
- Critical - Observed employee switch from working with raw food to single-use item without washing hands. observed employee crack raw shell egg and whip it with gloved hand. then stripped off gloves but did not wash hands before putting on new pair of gloves.
- Critical - Observed employee wash hands with no soap. at cookline handsink
- Critical - Observed food stored in ice used for drinks. observed bottled beer and liquor bottles stored in all ice bins at bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lunchmeat in cookline reach-in cooler drawers observed at 50 degrees. observed pepperoni at 52 degrees in cookline reach-in cooler across from oven. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw shell eggs stored over shredded cheese and tortillas in walk-in cooler Repeat Violation.
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3/18/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach-in cooler maintaining an ambient air temperature of 50 degrees. This violation must be corrected by : 7/24/10.
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7/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. bulk white powder at end of cookline nearest walk-in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pepperoni found at 62 and cooked chicken found at 48 in cookline reach-in cooler top. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup leftover from last night found at 46 degrees. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach-in cooler maintaining an ambient air temperature of 50 degrees. This violation must be corrected by : 7/24/10.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over stuffing in cookline reach-in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in bulk white powder bin near walk-in cooler using food tub to dispense
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands before putting on a new pair of gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep surface near ice machine. next to clean plates.
- Critical. Observed buildup of slime in the interior of ice machine. black and clear slimy buildup that is removable with alcohol swab
- Critical. Observed handwash sink used for purposes other than handwashing. rinsing off hard-boiled eggs in cookline handsink
- Critical. Hand wash sink lacking proper hand drying provisions. cookline handsink
- Critical. Handwashing cleanser lacking at handwashing lavatory. handsink by dishmachine
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7/23/2010 | Routine - Food | Warning Issued |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee switch from touching dirty dishes to clean without handwash. dishwasher.
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. employee washing raw fish in cookline handsink Repeat Violation. Ice dumped in one cookline handsink, utensil in other cookline handsink upon CB. On 2nd callback serving spoon in cookline handsink. Employee rinsed spoons in warewash area handsink.
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10/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats, sauces, soups, leftovers, prepared foods in WIC Repeat Violation.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw liquid boxed egg over sauce and sliced cucumbers in cookline RIC. raw shell eggs over lunchmeat and cut potatoes in WIC Repeat Violation. Raw beef above tortillas in cookline RIC drawers and raw shell eggs over sauces in WIC on CB.
- Critical. Violation: 08A-28-1 Observed food stored on floor. WIF and WIC. food shoved under storage racks Repeat Violation. Multiple boxes and food tubs shoved under storage racks in WIF upon CB.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. at cookline above wing sauces Corrected On Site.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. by slicer. also knives on cookline. On CB multiple knives and spatulas stored in crevices on cookline.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. employee washing raw fish in cookline handsink Repeat Violation. Ice dumped in one cookline handsink, utensil in other cookline handsink upon CB.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. cookline handsink Repeat Violation. Both cookline handsinks still have no paper towels at CB.
- 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 This violation must be corrected by : 9/8/09.
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9/16/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats, sauces, soups, leftovers, prepared foods in WIC Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw fish at cookline. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw liquid boxed egg behind cole slaw in cookline RIC
- Critical. Observed raw animal food stored over ready-to-eat food. raw liquid boxed egg over sauce and sliced cucumbers in cookline RIC. raw shell eggs over lunchmeat and cut potatoes in WIC Repeat Violation.
- Critical. Observed food stored on floor. WIF and WIC. food shoved under storage racks Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handling bread and othe RTE foods with bare hands Corrected On Site. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cook wearing bracelet
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. at cookline above wing sauces Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. dried food debris Repeat Violation.
- Observed utensils stored in crevices between equipment. by slicer. also knives on cookline
- Critical. Hot water not provided/shut off at employee hand wash sink. cookline handsink
- Critical. Observed handwash sink used for purposes other than handwashing. employee washing raw fish in cookline handsink Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. cookline handsink Repeat Violation.
- Critical. Observed container of medicine improperly stored. DayQuil stored above cocktail mixers near ice machine
- No copy of latest inspection report.
- 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 This violation must be corrected by : 9/8/09.
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7/7/2009 | Routine - Food | Warning Issued |
| No report available. | 4/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/5/2009 | Routine - Food | Warning Issued |
| No report available. | 11/25/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/18/2008 | Routine - Food | Warning Issued |
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