- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hood filters **Warning**
- Basic - Ceiling soiled with accumulated dust. **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
- Basic - Equipment in poor repair. Chipped storage containers and lids. **Warning**
- Basic - Food stored on floor. In walk in freezer **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Pizza oven **Warning**
- Basic - Nonfood-contact equipment in poor repair. Chest freezer lid in disrepair at bar area **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Box of Swai **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Small black cups **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. Held together with duct tape **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. On cooks line. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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11/14/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. By ice machine
- Basic - Food stored on floor. Bottled beer
- Basic - No suitable facilities provided to store employee clothing and other possessions.
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Chest freezer lid held together by duct tape
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken
- Basic - Single-service articles not stored inverted or protected from contamination. Small to go boats not inverted
- Basic - Standing water in mop sink/mop sink draining very slowly.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Small flying insects in bar area.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent.
- Intermediate - Spray bottle containing toxic substance not labeled. At bar area
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/21/2014 | Routine - Food | Call Back - Complied |
- 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. Coffee **Warning**
- Basic - Equipment in poor repair. Chest freezer **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in freezer **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Dented/rusted cans present. Dented can of mandarin oranges **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. White rice 63° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili 56° **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Too deep and covered tight with wrap. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cooks line **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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5/21/2014 | Routine - Food | Warning Issued |
- Basic - Duct tape used to repair nonfood-contact surface. On chest freezer lid at bar area
- Basic - Food stored on floor. In walk in freezer
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in freezer
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. At bar area
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Xmas light running across employee hand wash sink at bar area
- Intermediate - Handwash sink used for purposes other than blocked by cutting board, kitchen area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.heavy grease build up on filters
- 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.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Nonfood-contact equipment in poor repair.chest freezer on bar area
- Basic - Single-service articles not stored inverted or protected from contamination. Small boat trays.
- Basic - Soiled reach-in cooler gaskets. Small reach in cooler on cooks line
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili and beans **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over celery, in walk in cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent in walk in cooler
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor. Walkin cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by broom and dust pan, by ice machine
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cooks line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not cooked to 145 degrees Fahrenheit or above. COS **
- Critical - Hand wash sink lacking proper hand drying provisions. At bar employee hand wash sink.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by garbage can
- Observed employee with ineffective hair restraint.
- Critical - Observed food stored on floor.in beer cooler, fruits from bar and walkin freezer. **Admin Complaint**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. In cooks line reach in cooler
- Critical - Observed soiled reach-in cooler gaskets.at cooks line reach in cooler
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. **Admin Complaint**
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11/28/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change gloves. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean crumbs from the inside of the cookline coolers.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked by broom and dust pan.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food stored on floor. walkin cooler .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. items in walkin cooler .
- Observed single-service articles stored without protection from contamination. "boats".
- Critical - Observed soiled reach-in cooler gaskets. reach in freezer .
- Critical - Observed toxic item stored in food preparation area. bar area.
- Critical - Roast not reaching proper time/temperature cooking requirements. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. cooks line.
- Lights missing the proper shield, sleeve coatings or covers. in walk in freezer .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food stored on floor. box of chips.
- Critical - Observed food stored on floor. walk in freezer .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. walk in cooler .
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-service articles improperly stored. not inverted over cooks line .
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. at employee handwash sink on cooks line.
- Critical - Hand wash sink lacking proper hand drying provisions. bar employee handwash sink .
- Critical - Handwashing cleanser lacking at handwashing lavatory. at cook line employee handwash sink .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed potentially hazardous food thawed in an improper manner. ribs out on counter.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over celery, walk in cooler .
- Critical - Observed toxic item stored in food preparation area. WD-40
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. in restrooms.
- 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
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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5/18/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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