- No Violations Were Observed
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4/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Large to go containers on the floor in storage room in back
- Basic - Clean knives/utensils stored in crevices between equipment. Between make stations in kitchen
- Basic - Employee eating in a food preparation or other restricted area. Employees eating at drinking in kitchen.
- Basic - Food stored outside. Tomatoes being stored on table in back parking lot. No cover.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked peppers and onions on cooks line at 70°. . Times put on food. **Corrected On-Site**
- 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. See stop sale.
- Intermediate - Handwash sink not accessible for employee use at all times. Bucket of potatoes and buckets blocking sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen **Corrected On-Site**
- 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.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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1/30/2014 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment. (Knives stored between reach in coolers above cutting board)
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.(employee tea in bar )
- Basic - Floor soiled/has accumulation of debris. Throughout cooks line and kitchen prep
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in a room/shed that is not fully enclosed. Outdoor covered area not protecting Onions,potatoes pans.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. (Knife stored between cutting board and cooler)
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.( gaskets in reach in cooler under prep station)
- Basic - Ripped/worn tin foil used as non-contact shelf cover. On cooks line above grill
- Basic - Single-service articles improperly stored. Forks improperly stored at bar **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. (To go containers not inverted)
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of ice bin machine build up residue.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (No sanitizer on wiping clothes )
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. (Cooking french fries ,onions ,peppers, mushrooms, and using time with no written procedure) talked to operator to par cook food and hold food before service TPHC removed.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. (Used for cut potato chips)
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface.Gasketsvon the ice machine door.
- Basic - Building components, attachments or fixtures in poor repair.Storage shed in alley area has rotted wood at the roof arch in need of repair.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.Flaking paint on the ceiling above the hood system and cook line.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Washing dishes with no sanitizer solution set up in the third compartment.
- Basic - Floor soiled/has accumulation of debris.Kitchen area.
- Basic - Gaskets/seals on holding unit in poor repair.Reach in cooler gaskets throughout the kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Caps missing on ceiling fluorescents.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Reach in cooler at kitchen entrance.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.Lower shelf in food preparation area.
- Basic - Stored food not covered in reach-in cooler.pulled pork. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.Raw whole shell eggs over cooked pork in the reach in cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.Hand washing sink blocked by the French fry cutter.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Throughout
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.Mop bucket in front of the cook line handwashing sink
- Observed Reach-in cooler gasket torn/in disrepair.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers and aluminum pan.Old rusted tool chest in kitchen area.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed encrusted, soiled material on slicer.French fry slicer outside.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Cooked rice container in the reach in cooler
- Critical - Working containers of food removed from original container not identified by common name.Condimentt containers on cook line
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.missing at employee hand sink
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. sandwich roll
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. not washing hands prior to placing new gloves on Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed encrusted, soiled material on slicer. veggie slicer
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. large reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beer batter 86 degrees out more than 4 hours note cook discarded product Corrected On Site.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.Above stove in kitchenn.
- Critical - No conspicuously located thermometer in holding unit.upright reachin cooler in kitchen.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.Lemonade using an open pitcher for a glass.
- Observed employee with no hair restraint preparing food.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed potentially hazardous food thawed in standing water.Raw chicken Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.Reachin cooler in kitchen near entrance from bar.
- Wet mop not hung to dry.In mop bucket full of dirty water.
- Critical - Working containers of food removed from original container not identified by common name.Throughout reachin cooler
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.tongs on oven handle.
- Critical - License expired within 30 days after expiration date.
- Critical - No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). For reporting purposes only.Observed K extinguisher in outside storage area.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair.Reachin cooler in food preperation area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoon used for salad preperation. Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.Abc type at kitchen entrance.
- Critical - Working containers of food removed from original container not identified by common name and date.Throughout. Repeat Violation.
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2/8/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/29/2011 | Routine - Food | Call Back - Complied |
- No copy of latest inspection report.
- Critical - Observed encrusted, soiled material on slicer.
- Observed grease accumulated under cooking equipment.Cookline and food preperation area.
- Observed unnecessary items on the premise.Outside storeroom housing chest freezers.
- Critical - Working containers of food removed from original container not identified by common name.Throughout coolers.
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.Product moved to working cooling unit.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop on top of equipment.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Bleach.
- Observed detergent and sanitizer mixed together improperly and used for warewashing .
- Critical - Observed food stored on floor.Onions in back storage room with coolers and freezers.
- Critical - Observed handwash sink used for purposes other than handwashing.Strainer in handwashing sink Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.See Stop Sale Order .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken,Beef,comminuted meat,pork at 57 Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.K type in storage room.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/26/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.Bar sink.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.Heat lamp on cookline . Corrected On Site.Discarded.
- Critical - Violation: 50-05-1 License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 05/22/2011.
- Critical - Violation: 53B-08-1 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 This violation must be corrected by : 05/22/2011.
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5/27/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Handwash sink not accessible for employee use at all times.Kitchen corner near the triple sink. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs on oven handle.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Lights missing the proper shield, sleeve coatings or covers.Heat lamp on cookline . Corrected On Site.Discarded.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 05/22/2011.
- Critical - No handwashing sign provided at a handsink used by food employees.Bar sink.
- 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 This violation must be corrected by : 05/22/2011.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of grease on nonfood-contact surface.Hood filters.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing.Draining clean containers.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Raw whole shell eggs over potato salad.
- Critical - Observed uncovered food in holding unit/dry storage area.Potatoes in water near stove top on cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout the reachin cooler.
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3/21/2011 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Reachin cooler.
- Critical. Observed an unprotected ice machine in a customer/nonsecure area.Apply a locking system to outside ice machine. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.Eggs over potato salad.
- Critical. Observed encrusted, soiled material on slicer.
- Lights missing the proper shield, sleeve coatings or covers.Kitchen area.
- Critical. Manager lacking proof of Food Manager Certification.60days.
- 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. 60days
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1/18/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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