- Basic - Accumulation of food debris/soil residue on soda dispenser. At the underside of the drink dispenser stations, especially at the out door ones
- Basic - Accumulation of lime scale on the exterior of the dishmachine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelves of wait service station in dining room
- Basic - Build-up of mold-like substance on nonfood-contact surface. Around the faucet of dishmachine
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Bar glasses at outside bar are stored in dirty coolers with broken glass on the bottom of the cooler
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Rubber bracelet
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. At wait service station **Corrected On-Site**
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. At cook line
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler at cook line **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Around mop sink
- Basic - Soiled reach-in cooler gaskets. At wait service station
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Employee used handwash sink as a dump sink. At wait service station of dining room, evidence by tea stain on surface of sink **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At wait service station
- Intermediate - No list of certified food service managers available at the establishment.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soil residue in food storage containers. All the wing sauce containers at cook line
- Intermediate - Spray bottle containing toxic substance not labeled. At bar
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink. At cook line
- Basic - Build-up of mold-like substance on nonfood-contact surface. At the underside of the drink dispenser station of wait service station by bathrooms, and at vegetable walk in cooler shelf
- Basic - Clean utensils or equipment stored in dirty reach in cooler. Bar glasses in all coolers
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable. Couple green cutting boards
- Basic - Grease on the ground and/or pad around grease receptacle. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food. Tong for celery **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. At cook line, as evidenced by food debris on sink, at dish area
- Intermediate - Handwash sink not accessible for employee use at all times. At cook line **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line, small reach in cooler has a accumulation of water
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. At bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait service station by bathroom
- Intermediate - Soil residue in food storage containers. All wing sauce containers at cook line
- Intermediate - Spray bottle containing toxic substance not labeled. Pink chemical
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A). Old labels stuck on cleaned pans.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on sink. At bar-outside
- Basic - Build-up of mold-like substance on nonfood-contact surface. At the underside of the drink dispenser station, dining room X2.
- Basic - Clean utensils or equipment stored in dirty reach in cooler. Some reach in cooler has broken glass on bottom **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. Some
- Basic - Floor area(s) covered with standing water. Under ice machine, under sinks at inside bar
- Basic - Floor drains/drain covers heavily soiled. Under 3 compartment sink, under ice machine
- Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. Fryers
- Basic - Grease on the ground and/or pad around grease receptacle. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Tong for celery, the handle is touching food
- 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. Scoop for cole slaw
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Shot cups, yellow rubber rings
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. At cook line, hand sign is not put up
- Basic - Soil residue build-up on nonfood-contact surface. On surface of faucet at hand sink of cook line
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar-outside
- Intermediate - Employee used handwash sink as a dump sink. At dining room wait service station, evidence of tea stain **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with soil deposits. Ice scoop holder at bar, at wait service station of dining room
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line, water accumulation
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. All wing sauce containers at cook line **Repeat Violation**
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor drains/drain covers heavily soiled.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease on the ground and/or pad around grease receptacle. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. On surface of 3 compartment sink
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live flies in kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. All wing sauce pumps
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5/17/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. At the under side of drink dispenser of dining room **Repeat Violation**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Self-closing metering faucet does not provide water for at least 15 seconds. At all hand sinks
- Basic - Soda gun holster with accumulated slime/debris. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. On faucet of all hand sinks
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cups of cole slaw temp at 50?, shredded cheese temp at 48?, dice chicken temp at 46? all products were in cook line reach in cooler, Advised
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Cook line reach in cooler has an ambient temperature of 48?, Advised
- Intermediate - Employee used handwash sink as a dump sink. At wait service station of dining room, hand wash sink used as dump sink as evidence by ice and tea stain on surface of hand sink. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Bar **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Ice holder at wait service station of dining room **Corrected On-Site**
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine and Quaterney
- Critical - Observed abeverage container on a food preparation table or over/next to clean equipment/utensils. Cookline Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. On the surface of ice transport cart
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in standing water. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands first putting gloves on
- Critical - Observed encrusted, soiled material on slicer. Lemon slicer
- Observed floor area(s) covered with standing water. Under ice machine, and by mop sink
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards
- Critical - Observed handwash sink used for purposes other than handwashing. At wait station used as dump sink-evidence by tea stain
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. At outside bar
- Observed personal item stored with food. Employee drinks stored with public food and public glasses Corrected On Site.
- Observed residue build-up on nonfood-contact surface. On surface of hand sink of wait station in dining room
- Observed utensils in poor condition. Ice cream scoop
- Critical - Vacuum breaker mising at hose bibb. Missing backflow preventer at spliter of mop sink faucet
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline reach in cooler has an ambient temperature of 48 degree, establishment has other coolers Advised
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline
- Observed attached equipment soiled with accumulated paper. Walk in cooler fan covers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves at dish area
- Observed cutting board grooved/pitted and no longer cleanable. Single cutting boards
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands first before putting gloves on
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked dice chickens has a temperature of 52 degree at cookline reach in cooler, operator discard chickens Advised
- Observed single-service articles stored without protection from contamination. Aluminum single serve pans and lids
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/29/2012 | Routine - Food | Call Back - Complied |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Soda nozzles
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Single ones Repeat Violation.
- Critical - Violation: 22-18-1 Observed soil residue in storage containers. Ice scoop holder at wait station of dining room
- Critical - Violation: 22-18-1 Observed soil residue in storage containers. Ice scoop holders at outside bar
- Critical - Violation: 22-20-1 Observed buildup of mold like substance in the interior of ice machine.
- Critical - Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles. At bar
- Critical - Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles. At all soda nozzles of outside bar
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface. On the surface of ice carrier cart
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. At underside of drink dispenser at outside bar
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. On the underside of drink station at dining room
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. Big spatular by microwave at cookline
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. At wait station of dining room, used as dump sink as evidence by tea stain
- Violation: 36-22-1 Observed floor area(s) covered with standing water. By mop sink area
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1/11/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tile missing. At cookline
- Critical - Certified Food Manager unable to answer basic Food Code questions. Five foodborne illness
- Critical - Hotel and Restaurant license not properly displayed. The current one not display
- Critical - No proof of required employee training provided. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Especially on top Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on top of ice cream machine,
- Observed build-up of mold-like substance on surface of nonfood-contact surface. On the surface of ice carrier cart
- Critical - Observed buildup of mold like substance in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. At bar
- Critical - Observed buildup of slime on soda dispensing nozzles. At wait station of dining room
- Critical - Observed buildup of slime on soda dispensing nozzles. At all soda nozzles of outside bar
- Observed cutting board grooved/pitted and no longer cleanable. Single ones Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands first before putting gloves on
- Observed floor area(s) covered with standing water. By mop sink area
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Bartender squeezing lime
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
- Critical - Observed food-contact surfaces encrusted with soil deposits. Ice cream scoop dipper
- Critical - Observed handwash sink used for purposes other than handwashing. At wait station of dining room, used as dump sink as evidence by tea stain
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Open packages of raw chickens over breaded pickles, mushroom in reach in freezer of cookline Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Soda nozzles
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, broken glasses at outside bar
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, broken glasses. At bar
- Observed residue build-up on nonfood-contact surface. At underside of drink dispenser at outside bar
- Observed residue build-up on nonfood-contact surface. On soda nozzle hose at bar
- Observed residue build-up on nonfood-contact surface. On surface of hand sinks, at wait station, at bar, at kitchen
- Observed residue build-up on nonfood-contact surface. On the underside of drink station at dining room
- Critical - Observed small flying insects in bar area. At inside bar
- Critical - Observed soil residue in storage containers. Ice scoop holder at wait station of dining room
- Critical - Observed soil residue in storage containers. Ice scoop holders at outside bar
- Observed utensils stored in crevices between equipment. Big spatular by microwave at cookline
- Critical - Self-closing metering faucet does not provide water for at least 15 seconds. At men's employee bathroom
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11/8/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Packages of cooked pull pork temp between 51 to 53 degree at cookline, less than 4 hours Corrected On Site. Freezer
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chickens next to ready to eat foods in walk in cooler Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. At cookline
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Especially on top
- Observed soda gun holster with accumulated slime/debris.
- Critical. Handwashing cleanser lacking at handwashing lavatory. 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. Pro [Program in place but has no food handlers certifications] Advised
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-grade containers used for food storage. Clear bags liner
- Carbon dioxide/helium tanks not adequately secured.
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8/23/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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