- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.Beef 49°-51°, chicken 51°, chef discarded before corrective action could be suggested.
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10/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Missing by bread station. Portable SNEEZEGUARD provided. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 84° F at employee restroom. **Corrected On-Site**
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store bagels at walkin freezer.
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over sauces at TRUE cooler in salad prep area.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 81? F at men's employee restroom.
- 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. **Corrected On-Site**
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engaged in cleaning failed to washed hands before returning to food preparation. Corrected On Site.
- Observed equipment in poor repair. rusted shelving unit in salad prep area .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards in side prep area near cookline.
- Critical - Observed handwash sink used for purposes other than handwashing. used to dump ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pasta at 60 degrees at soup station in buffet area; chicken salad, cubed chicken, egg salad, tuna salad, ham, beef, potato salad, pasta salads and cheese all at 50 degrees on buffet table. ALL POTENTIALLY HAZARDOUS FOODS MUST BE DISCARDED WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL . Corrected On Site. Operator completed application for time as a public health control . Food time marked .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cottage cheese at 58 degrees, melon at 62 degrees in expediters area. Corrected On Site. Added ice to food level .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at 47 degrees at salad prep area cooler, and on-site potentially hazardous salad dressings at 50 degrees in salad prep area . Corrected On Site. temperature turned down.MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL .
- Critical - Observed raw animal food stored over ready-to-eat food. at walkin freezer . Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair. at glass door cooler in server's station .
- Observed single-service articles improperly stored. takeout container not properly inverted in dry storage area and bar. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lightse proper shield, sleeve coatings or covers.CRACKED
- Observed leaking pipe at plumbing fixture.PREPERATIO SI NK
- Observed wall soiled with accumulated black debris in dishwashing area.
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions.
- Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
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10/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Potentially hazardous food properly thawed
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Critical. Exiting system - adequate, good repair
- Other conditions sanitary and safe operation
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11/4/2010 | 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
- Critical. Working containers of food removed from original container not identified by common name.WATER Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.SIDE PREPARATION AREA REACHIN
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.in sanITIZEr Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.BUFFET PREPARATION AREA
- Wet wiping cloth not stored in sanitizing solution between uses.SIDE PREPARATION AREA
- Observed build-up of grease on nonfood-contact surface.SIDE OF GRILL COOKSLINE
- Critical. Vacuum breaker mising at hose bibb.OUTSIDE DOCK HOSE
- Critical. No handwashing sign provided at a handsink used by food employees.BUFFET HANDWASH
- Critical. Hand wash sink lacking proper hand drying provisions.BUFFET HANDWASH
- Critical. Handwashing cleanser lacking at handwashing lavatory.BUFFET HANDWASH
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed leaking pipe at plumbing fixture.PREP STATILN HANDWASH
- Critical. Observed handwash sink used for purposes other than handwashing.BACK PREP AREA
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.DELI AREA
- Observed ceiling in disrepair.STAINED
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12/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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