- Basic - Cutting board has cut marks and is no longer cleanable. Colored Cutting boards end of cook line along prep have deep grooves.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee soda can, employee drink with lid and straw on prep table side of kitchen, manager moved to bottom shelf. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee helmet over box of single use cups in back storage area, corrected by chef.
- Basic - Food storage container/container lid cracked or broken. Heavily Cracked measuring cup in clean storage bin next to 3 compartment sink, heavily cracked container in reach in freezer end of cook line, manager removed. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. Along cookline, removed by chef. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In cooked pasta containers in drawers under cook line.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Need thermometer in reach in cooler in server area, also in cooler for butter in side server area.
- Basic - Old labels stuck to food containers after cleaning. Multiple throughout establishment. **Repeat Violation**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils on grill in soiled water 113° on side of grill, manager moved container to center of grill. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Shoe string potatoes kept under cook line had no time mark, chef verified they are kept out for 4 hours, added time mark.
- Intermediate - Accumulation of food debris/grease on food-contact surface. 2 knives stored on rack above prep area very end of cook line had food debris on surface, manager removed to clean.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Half and half in server area, employee did not know when it was opened, chef corrected by adding date **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink middle of cook line, chef added towels. **Corrected On-Site**
- 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. Servers and bar employees are required to have training.
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Invert ice bucket next to ice machine. **Corrected On-Site**
- 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. Protein Drink shaker sitting on shelf above prep table without straw. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 126°, 80°, 99° along prep, corrective action, turned up grill.
- Basic - In-use wet wiping cloth/towel used under cutting board. Multiple along prep line in front of kitchen across from cookline. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. On plastic bins on clean storage shelf next to triple sink. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. creamy horseradish dressing, creamy Ceasar dressing, Gorgonzola, creamy Parmesan dressing, feta, creamy dressing, cut cherry tomatoes all items 52-54° end of cookline, chef stated items had been in prep overnight.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. creamy horseradish dressing, creamy Ceasar dressing, Gorgonzola, creamy Parmesan dressing, feta, creamy dressing, cut cherry tomatoes all items 52-54°
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Machine Across from dishwasher, also ice bin in server area.
- Intermediate - Cold holding equipment incapable of 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. Prep cooler top, ambient thermometer reading 37° but all TCS food in prep cooler top above 50°
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cream in bar area, manager did not know exactly when it was opened.
- Intermediate - Employee used handwash sink as a dump sink. Hand sink in server area has accumulation of coffee stains from dumping, bar hand sink was being used as dump sink.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Have 2 original certificates filled out during inspection.
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Oven racks stored on floor. Lids by make tables on floor.
- Basic - Cutting board has cut marks and is no longer cleanable. Across from cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins by ice machine.
- Basic - Old food stuck to clean dishware/utensils. Old food stuck on plastic bins by ice machine.
- Basic - Old labels stuck to food containers after cleaning. By ice machine.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Cleaner stored above dishes.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by rear door dis charged.
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2/5/2014 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Live, small flying insects in food preparation area.
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8/20/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A) Old labels stuck to many plastic and metal food storage containers
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoops stored upside in cheese at salad station **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. Red cutting board on cook line **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 chlorine
- High Priority - Live flies in kitchen.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On prep table **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Plastic bottle of water on prep table **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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6/6/2013 | Routine - Food | Warning Issued |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Lettuce **Corrected On-Site**
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage and shrimp 52'F in drawer reach in cooler under grill corrective action items were ice bagged
- Critical - Observed potentially hazardous food thawed in standing water. Squid **Corrected On-Site**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw hamburger over fish **Corrected On-Site**
- Critical - Observed toxic item stored in food preparation area. Sanitizer bucket on prep table **Corrected On-Site**
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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8/7/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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