- 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. Employee coffee mugs back of kitchen in coffee prep area need lids and straws.
- Basic - Employee personal items stored in or above a food preparation area. Employee phone on prep table next to knives back of kitchen across from center prep.
- Basic - No handwashing sign provided at a hand sink used by food employees. In 9th floor concierge area prep sink.
- Basic - Soiled reach-in cooler gaskets. 2 smaller Reach in coolers end of cook line under prep have gaskets heavily soiled with black mold like substance.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table directly across from cookline.
- High Priority - Displayed food not properly protected from contamination. Oatmeal toppings (brown sugar) and granola sit out in 9th floor concierge area in open bowls not under sneeze guard according to chef need hinged lid. Apples in 9th floor concierge also need to be wrapped.
- High Priority - Food with mold-like growth. Large Hummus in reach in cooler end of cook line, voluntarily discarded by chef. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 52° in reach in cooler front of kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 106-111° steam table across from cookline
- 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. Sour cream in reach in cooler under prep opened 2 days prior according to chef needs date marking, also creamy dressings in walk in cooler.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot and cold water shut off at employee hand washing sink far end of cook line, turned on by employee. **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. For melon in 9th floor concierge area, which is taken out at 6 and thrown out at 9 according to chef, provided procedures. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. Slicer has accumulation of old food debris.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Make line by reach in freezer.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over liquid pasteurized eggs in ice on make line. Moved by manager. **Corrected On-Site**
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. At wait station **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Cinnamon and walnut on breakfast display
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Encrusted material on can opener blade.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. forks and butter knives stored inverted
- Equipment and utensils not properly air-dried. sheet pans stacked wet on storage shelf
- Critical - Observed buildup of slime in the interior of ice machine.
- 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. dishwasher failed to wash hands between soiled and clean dishes Corrected On Site. employee changed gloves and washed hands
- Observed leaking pipe at plumbing fixture. at hand wash sink near pepsi cooler
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2012 | Routine - Food | Call Back - Complied |
- Critical - All required employee training certificates have expired. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. rear area of walkin cooler phfs will be moved to the front
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. various phf, in rear of walkin cooler, between 45'F - 48'F
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. half and half and liquid eggs
- Critical - Working containers of food removed from original container not identified by common name. spray bottle of lemon juice and water in glass door reach in cooler
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4/11/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. hand wash sink near clean dish area
- Critical - Observed can of mashed potatoes dented on seal. Corrected On Site. Voluntarily discarded.
- Critical - Observed handwash sink used for purposes other than handwashing. cookline hand wash sink used to wash pans
- Critical - Observed raw animal food stored over cooked food. beef over cooked rice in reach in cooler
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. egg mix for french toast, dated 6/9
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sausage links in tall reach in at cookline, salami in walk in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk at buffet Corrected On Site- product out 15 mins, ice in tube replaced with frozen tube
- Critical. No conspicuously located thermometer in holding unit. sandwich reach in cooler #3
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. where plastic lids are stored
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12/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage Corrected On Site- item to be discarded
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. danishes, muffins, breads, bagels
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. plates at buffet presented foid contact surfaces up
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6/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salad reach in cooler- products moved to another cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. calamari , chicken wings Corrected On Site- unit is in good working order- products left out before placing back in refrigerator
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad table - unit shall not be used for potentially hazardous food until a temperature of 41F or below can be maintained
- Critical. Displayed food not properly protected from contamination. Apples at check-in desk
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher failed to wash hands between handling dirty dishes to handling clean dishes Corrected On Site- mgr corrected employee
- Critical. Observed handwash sink used for purposes other than handwashing. Bowl and utensils sitting in handwash sink
- Critical. Hand wash sink lacking proper hand drying provisions.
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2/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled eggs Corrected On Site.- mgr voluntarily discarded , eggs out 1 hr
- Critical. Displayed food not properly protected from contamination. apples and pears
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging from oven door
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. not individually wrapped , waitess are only able to grab with hands , no other means to handle
- Critical. Observed unlabeled spray bottle.
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9/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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