- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.Bar
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.Kitchen **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.Duffle Bag
- Basic - Employee with no hair restraint while engaging in food preparation.Kitchen Area
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair, all reachin coolers in kitchen nit maintaining temperatures of 41°f or below.
- Basic - Floor area(s) covered with standing water, prep area by ice machine.
- Basic - Food stored in dry storage area not covered.Box of Corn Starch Open in Dry Storage.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, Ice cream scoop and other utensils by chicken wings station.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Spray bottle containing a food product not labeled.Dish Washing area.
- Basic - Water draining onto floor surface. Ice Machine In Prep Area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.By Server Station. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.Prep area.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.stored next to single service Items. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Storage Containers in Prep
- High Priority - Dented/rusted cans present. See stop sale. 3 Cans Allen's Whole Kernel Corn, 1 Can Roland Mandarin, 1 Can Fronte Roasted Red Pepper .
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Kitchen Employee
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.Raw Hamburger to RTE Buns.Operator Discarded Buns. Corrective Action taken.
- High Priority - Employee washed hands with cold water.Cooks.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Kitchen RIC : Salsa 48°F, Chicken 49°F,Chopped Garlic 49°F, Cut Tomatoes 49° F, Cheese48°F. Corrective Action Taken, moved to Working Cooler, Called Mechanic.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese Sauces 120°F, Corrective Action Taken, Chef Heated to 168°F
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored by or with food.In Food Prep. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink, prep sinks by the inside bar.
- Intermediate - Handwash sink not accessible for employees, Kitchen, Bar
- Intermediate - Hot water supply not maintained during peak periods. Employee Sink.
- Intermediate - No soap provided at handwash sink.By the Bar.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale. Bag of Flour Dry Storage.
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area. Potatoes. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pretzel, turkey on the walk in freezer
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cookline **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. cookline. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. Cookline **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline. **Corrected On-Site** **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut tomato, cut lettuce, sliced provolone, Swiss and cheddar cheese, crumbled cheese and corn salad at 48°f on a cookline reach in cooler. crumbled cheese, mozarella, shredded cheese and sauces at 48-50°f on another fliptop cookline reach in cooler. Tuna, boiled eggs, crumbled cheese, feta cheese, cut tomatoes at 48-55°f on the pantry flip top reach in cooler. Coleslaw, sour cream and pico de gallo at 46-52°f on the open top reach in cooler, and glass door reach in cooler in the waitress area. instructed the operator to ice down the food or move it to another unit. **Admin Complaint** **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce at room temperature on the prep area, explained time control procedure.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, batter and sauces at 47-58°f in ice baths at the pre area, iced down to 41°f **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ribs, onions, mushrooms at 103-130 on an alto Shaam holding cabinet. Instructed to reheat the food to 165°f
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over pickles. **Corrected On-Site** **Repeat Violation**
- 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.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken wings
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area. **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Outdoor bar
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta, chicken wings covered with plastic on the walk in cooler, 90°f after almost two hr cooling according to mgr. Uncovered and moved to the freezer. **Corrected On-Site**
- Intermediate - Reach-in cooler not 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. Cookline fliptop reach in coolers, pantry flip top reach in cooler, waitress station glass door and open top reach in coolers. **Admin Complaint** **Repeat Violation**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Corrected On-Site** **Repeat Violation**
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11/22/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of soil/debris on the floor under shelving. Drystorage area
- Basic - In-use utensil stored in sanitizer between uses. Cookline
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep area **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Continental glass door reach in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area **Corrected On-Site** **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Meats at the cookline drawers **Admin Complaint** **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheeses, chicken, plant foods in a flip top cookline reach in cooler, next to ice cream freezer. discarded, operator instructed to use time in lieu of temperature. **Admin Complaint** **Repeat Violation**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Half and half in a continental sliding door reach in cooler at 65?F, moved to a freezer. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream, coleslaw, shredded cheese, butter at 69?F in a waitress station open top reach in cooler, discarded. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw burgers over cut vegetables in a cooler. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Seafood at 46?F in the continental reach in cooler lower shelves. Iced down to 41?F **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After touching apron, dirty cloths. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cart. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area. **Corrected On-Site**
- Intermediate - Reach-in cooler not 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. Flip top reach in cooler next to ice cream freezer **Admin Complaint** **Repeat Violation**
- Intermediate - Refrigerated drawers not 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. Cookline **Admin Complaint** **Repeat Violation**
- Intermediate - Refrigerator not 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. Open top cooler and sliding doors cooler at the waitress area. **Admin Complaint** **Repeat Violation**
- Intermediate - Soil residue in food storage containers. Flour
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer, prep area. **Corrected On-Site** **Repeat Violation**
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5/20/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. waitress station continental glassdoor reach in cooler.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. waitress station open top reach in cooler.
- Critical - Covered waste receptacle not provided in women's bathroom. handicapped restroom on the patio.
- Critical - Hand wash sink lacking proper hand drying provisions. troughtout premises dispensers jammed. Corrected On Site.
- Observed dispensing equipment that allows contamination. no-handled utensil inside a food container, flour. Corrected On Site. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. deep, tightly closed, stacked containers. Corrected On Site.
- Critical - Observed food stored in a prohibited area. food trays over trasn cans. Corrected On Site.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk in a continental glass door reach in cooler. Corrected On Site. discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream at 52 degrees fahrenheit in the waitress station reach in cooler. iced down. operator turned the unit colder.
- Critical - Observed soil residue in storage containers. seasonings.
- Critical - Observed unlabeled spray bottle. sanitizer, degreaser throughout premises. Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at the prep area. Corrected On Site. moved inside a cooler. 50 degrees fahrenheit at the end of the inspection.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork in a alto shaam unit. Corrected On Site. reheated to 165 degrees fahrenheit. Repeat Violation.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw chicken wings overnight in the walk in cooler at 50 degrees fahrenheit. Corrected On Site. moved to the freezer.
- Wet wiping cloth not stored in sanitizing solution between uses. bar. Corrected On Site.
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site. operator using chemical sanitizer on the 3 compartment sink.
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9/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline flip top reach in cooler, next to pantry.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pantry station drawer reach in cooler, operator turned the unit colder.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pantry station flip top reach in cooler, operator turned the unit colder.
- Critical - Covered waste receptacle not provided in women's bathroom.
- 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. Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed dispensing equipment that allows contamination. no handled cup / bowl inside a food container, bread crumbs. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Observed employee with no hair restraint. cookline.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. pantry. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beans, boiled eggs, crumbled cheese. Corrected On Site. discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese on an open top cookline reach in cooler. Corrected On Site. moved inside the unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. peperoni, artichokes, ground beef in a flip top cookline reach in cooler. operator turned the unit colder, 3 degrees fahrenheit less in 40 min. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood in a cookline drawer reach in cooler. Corrected On Site. moved to another unit capable of maintain proper temperature.
- Critical - Observed raw animal food stored over cooked food. raw beef over cooked chicken in a walk in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. sanitizer, degreaser. Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor, bottom.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. mushrooms, cooked onions at the cookline. Corrected On Site. reheated to 165 degrees fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, chicken in an alto-shaam unit. Corrected On Site. reheated to 165 degrees fahrenheit
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottle with sauces.
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6/4/2012 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- 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.
- Observed no grease receptacle available.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Observed unnecessary items on the premise.Construction materials, back door.
- Critical - Outer openings not protected with self-closing doors.Bar restrooms and back.
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11/18/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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