- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in the kitchen. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers holding foods in the reach in cooler next to the flat top stove without proper date marking. **Repeat Violation**
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11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered. Observed multiple containers holding food in reach in cooler without cover.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in the kitchen.
- Basic - No mop sink or curbed cleaning facility provided.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items in reach in coolers without proper date marking.
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Above the reach on cooler to the left of kitchen enterance.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed multiple light fixtures in kitchen and in bar missing proper shielding.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed aprons and utensils placed in Handwash sink behind the bar.
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Bar Star sanitizer in three-compartment sink not at proper minimum strength, according to manufacturer's instructions. Do not use equipment/utensils not properly sanitized.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed trash container placed in front of HWS at bar area.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall soiled with accumulated grease. Behind cook line.
- 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. Observed dish machine at 0 ppm chlorine.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. At bar area, observed handwash sink used to store napkins. **Corrected On-Site**
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6/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Electrolux fridge at 47F ambient temperature. Corrected On Site. Recently stocked phfs removed. Do not use until able to maintain foods 41F or less.
- Critical - Observed food with mold-like growth. Figs. Corrected On Site. Voluntarily discarded.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Have chlorine strips, need quat strips.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna, pate above 41F in Electrolux fridge. Voluntarily discarded. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Smoked salmon in reachin. Corrected On Site.
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No mop/service sink installed/available at establishment. mop sink in kitchen not utilized anymore due to space limitations, operator states dumping waste water out back on ground.
- Observed employee with no hair restraint. food preparer
- Critical - Observed toxic item stored with utensils. in-use utensils in quaternary ammonium solution Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. have ceviche on menu Corrected On Site. provided advisory signage to post until menus are updated.
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification and no one certified at this location.
- No Heimlich maneuver sign posted. information at division's website
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink. need to have quaternary ammonium strips
- 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. Provided employee training bulletin.
- Critical - No thermometer provided to measure temperature of food product.
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12/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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