- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in cooler, continental cooler not holding food at 41°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 45°, chicken 45°, chef discarded , it was not recommended by inspector.
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair.cook line cooler not holding temperture. Cooler was emptied at time of inspection. And product Ct move to another reaching cooler on the cookline.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 47°, turkey 47°. Moved to walkin cooler . Revisited at end of inspection ham and turkey at 43° **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Can opener blade not kept sharp - observed metal shavings. Can open blade needs to be cleaned or replaced.........
- 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.
- Basic - Insect control device installed over food contact surface instruments and drinking glasses area.
- Basic - Light shield damaged/in disrepair. Light out over stove.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. None throughout the business ........
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in front line , chicken salad, tuna, egg salad, salmon, were at : 55°,54°,56°,and 55° **Corrected actions taken to restore items back to ** **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Window washing spray by open can of olive oil.....
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Inside of ice machines had rust stains ........
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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of ice machine soiled.
- 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. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Plate storage cart in disrepair, paint chipping.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At cookline coolers.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of ice bucket soiled. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. At cookline coolers and freezer.
- Basic - Walk-in cooler gasket torn/in disrepair. Walkin cooler in pantry area.
- Basic - Wall in disrepair. At Employee restroom near chef's office.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Stereo cans by clean plates in unused kitchen area. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cookline prep sink by toaster.
- Intermediate - Cutting board(s) stained/soiled. At bar. Discarded. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 77? F at pantry area prep sink, 77? F at employee restroom by chef's office, 76? F at HANDWASH sink in bar, 91? F at 3 compartment sink at bar.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. CONTINENTAL freezer by ladies employee restroom.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Briskets cooked 2 days ago at walkin cooler.
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Covered waste receptacle not provided in women's bathroom. employee restroom .
- Observed ceiling in disrepair. water damaged ceiling tile in grill room.
- Observed equipment in poor repair. shelving rusted at CONTINENTAL cooler at end of cookline.
- Observed nonfood-contact equipment in poor repair, paint chipping on plate storage carts in dishwashing area .
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2/7/2013 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soups at 55 degrees and 49 degrees held over night. Corrected On Site. voluntarily discarded .
- Critical - Covered waste receptacle not provided in women's bathroom. employee restroom .
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical - Hand sink missing in food preparation room or area. omelette making station.
- No plan review submitted and renovations in progress. no plans submitted for omelette preparation station in dining room.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. unsealed wood used in dry storage room shelving near employee ladies restroom .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while cutting mushrooms . Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. cage soiled att walkin cooler .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. utensil storage container soiled.
- Observed ceiling in disrepair. water damaged ceiling tile in grill room.
- Observed clean utensils/equipment stored in dirty container in dishwashing area .
- Observed equipment in poor repair. shelving rusted at CONTINENTAL cooler at end of cookline.
- Critical - Observed food with mold-like growth. on soup at walkin cooler . Corrected On Site. voluntarily discarded .
- Observed insect control device installed over clean utensil storage area. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, paint chipping on plate storage carts in dishwashing area .
- Observed personal care item stored with food. cell phone on prep table.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at 52 degrees , egg whites at 47 degrees , ham at 54 degrees ,cheese at 54 degrees , salmon at 44 degrees all under no temperature control in omelet station in dining room area .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta salad at 50 degrees , melon at 47 degrees under no temperature control at front line. employee breakfast buffet. Corrected On Site. time marked. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. veggie burgers at 52 degrees and chicken at 47 degrees at cold hold drawers at cookline .voluntarily discarded .
- Observed residue build-up on nonfood-contact surface. water pooling inside glass door VICTORY cooler near ice machine .
- Critical - Observed uncovered food in holding unit/dry storage area. dessert at walkin cooler .
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm.
- Critical - Working containers of food removed from original container not identified by common name. salt/pepper, panko and flour containers.
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11/28/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.BAR
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Handwashing cleanser lacking at handwashing lavatory.BAR HANDWASH
- Critical - Hot water not provided/shut off at employee hand wash sink.BAR HANDSINK
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - No handwashing sign provided at a handsink used by food employees.BAR HANDWASH
- Observed ceiling in disrepair.STAINS
- Observed employee with no hair restraint.KITCHEN FOODHANDLERS
- Critical - Observed food stored in undrained ice.BOTTLES OF LIQUOR BAR
- Observed ice scoop with handle in contact with ice.
- Observed leaking pipe at plumbing fixture.COOKSLI NE HANDWASH
- Critical - Observed live flies in kitchen.FRUIT FLIES
- Critical -
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5/3/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.BULK RICE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed single-service articles improperly stored.
- Observed single-service articles stored without protection from contamination.STRAWS BAR
- Critical - Observed soil buildup inside ice bin.
- Observed unnecessary items on the premise.SPRAY PAINT Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.BAR BUFFET
- Critical - Self-service salad bar/buffet not provided with proper dispensing utensilsDINING ROOM BUFFET .
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.BAR HANDWASH
- Critical - Handwash sink not accessible for employee use at all times.END OF COOKSLINE
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.FOODHANDLER CUTTING LIMES AND LEMONS Corrected On Site.
- Observed ceiling in disrepair.STAINS SIDE KITCHEN COOKSLINE
- Observed employee with no hair restraint.FOODHANDLERS COOKSLINE
- Observed leaking pipe at plumbing fixture.FAUCET 2cs
- Observed single-service articles stored without protection from contamination. STRAWS BAR
- Critical - Observed uncovered food in holding unit/dry storage area.WALKIN
- Observed unnecessary items on the premise.LADIES POCKET BOOK ON PREPARATION TABLE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.CUT ROAST BEEF BRISKET WALKIN
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Wet wiping cloth not stored in sanitizing solution between uses.BAR
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.BAR AREA ROLL TOP BUFFET
- Critical. Observed food stored on floor.WALKIN FREEZER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed insect control device installed ove clean dish storage Corrected On Site.
- Critical. Observed soil buildup inside ice bin.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed single-service articles stored without protection from contamination.STRAWS BAR UNCOVERED
- Observed leaking pipe at plumbing fixture.END OF COOKSLINE
- Observed leaking pipe at plumbing fixture.2cs
- Critical. Observed live flies in kitchen.
- Observed ceiling iSTAINED
- Carbon dioxide/helium tanks not adequately secured.
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10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE SALAD PREPARATION SHELVING
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.DRESSINGS Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.2 dr reACHIN cooKSLINE
- Critical. Observed food stored on floor.WALKIN #3
- Critical. Observed uncovered food in holding unit/dry storage area.WALKIN
- Critical. Observed uncovered food in holding unit/dry storage area.WALKIN #5 MEATS
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.WHITE SUBSTANCE SALAD PREPARATION SHELVING
- Observed employee with no hair restraint.PREPARATION COOK
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.HOBART HIGH TEM
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of grease on nonfood-contact surface.STOVE TOP COOKSLINE
- Observed residue build-up on nonfood-contact surface.HOOD FILTERS ABOVE
- Observed residue build-up on nonfood-contact surface.4BURNER STOVE BACK COOKSLINE
- Observed leaking pipe at plumbing fixture.PREP SINK FAUCET
- Observed leaking pipe at plumbing fixture.FAUCET HANDWASH BACK KITCHEN
- Observed ceiling in disrepair.STAINED BACK KITCHEN
- Critical. Unlabeled toxic container does not bear the manufacturer's label.CLEAR LIQUID SPRAY BOTTLE POT AND PAN DISHWASH AREA
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.MIXER
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2/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/22/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed uncovered food in holding unit/dry storage area.WALKIN
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on nonfood-contact surface.STOVE TOP SIDE KITCHEN
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.WALKIN SHELLF
- Observed single-service articles stored without protection from contamination.BAR
- Observed leaking pipe at plumbing fixture. 2 CS
- Observed wall in disrepair. HANDWASH SINK AREA SIDE KITCHEN
- Critical. Observed toxic item stored in food preparation area.SANITIZER
- 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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10/16/2009 | Routine - Food | Warning Issued |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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