- Basic - Bowl or other container with no handle used to dispense food. Observed to go ramekin in the Parmesan cheese on the counter in the kitchen area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed chef knife between equipment on the main kitchen line.
- Basic - Soda gun holster with accumulated slime/debris.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Observed raw shrimp behind capers. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed grilled chicken and fried chicken from the day before that is at a temperature range of 46°F to 48°F .
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Observed black green mold on the ice machine out back.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a scrub and a scraper in the hand wash sink by the dish area, **Repeat Violation**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - Water pressure lacking at fixtures that require the use of water.
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed raw chicken on the floor in the walk in cooler, **Corrected On-Site** **Repeat Violation**
- 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 handwashing sign provided at a hand sink used by food employees.
- High Priority - Dented/rusted cans present. Observed dented cans in the dry storage area. Corrective action had the operator move cans to be retuned for credit.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over salad dressing in the walk in cooler . **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a green scrub pad and a scraper in the back in hand sink by the dish area.
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed case of tomato on floor in walk in . **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket on floor in kitchen area. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed frozen calamari in standing water in back sink, gave corrective action about keeping the water running.
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Warning**
- Basic - Equipment in poor repair. Reach in cooler by fryer had a ambient temperature of 46° moved all TCS food to another cooler or was iced down and will be returned when cooler is holding temperature at 41° F or below. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Assorted utensil in water. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut chicken 46°F, Chicken breast 46°F, Meat sauce 47°F in reaching cooler by fryers, Moved to another cooler until brought down temperature . Ambient temperature of cooler at 46°F, cooler turned on high, and emptied of all TCS food or food placed on ice. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine out side by walkin cooler. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- 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. **Warning**
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12/11/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine. Bar dishmachine inside door covered in black mold like substance. Main dishmachine washer well full of slime and debris.
- 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 main dishmachine set up with both heat booster and chlorine sanitizer. No chlorine detected after cycle.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting bar fruit with barehands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed pizza sauce at 65? F from night before. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over milk. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed chlorine sanitizer at 0ppm in dishmachine behind the bar.
- Critical - No handwashing sign provided at a handsink used by food employees. sink behind the bar, dish wash station, kitchen cookline, restrooms.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee cutting lemons for beverage garnish barehanded. Corrected On Site.
- Critical - Observed food stored on floor. observed bucket of in use sugar on floor next to upright reachin cooler and employee restroom. also observed bags of flour on floor of dry storage.
- Critical - Observed handwash sink used for purposes other than handwashing. observed soiled knife in hand sink off cookline. observed employee rinse knife in hand sink at server station.
- Observed ice scoop with handle in contact with ice. server station
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed black portioning cups as scoops in sugar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked chicken at 59 degrees, raw chicken at 54 degrees f and raw shrimp at 50 degrees f in reachin cooler next to pizza oven with ambient air temperature at 41 degrees f .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed marinara sauces in walk in cooler without dates
- Critical - Working containers of food removed from original container not identified by common name. observed containers with sugar and flour without contents labeled.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler next to steam table with ambient air temperature at 50 degrees f. also observed walkin cooler at 53 degrees f. This violation must be corrected by : 06-06-2012. Walk in cooler with ambient air temperature at 53 degrees f coil and repairs scheduled for 06-08-2012 all potentially hazardous foods removed from cooler. reachin cooler with ambient at 36 degrees f.
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6/7/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler next to steam table with ambient air temperature at 50 degrees f. also observed walkin cooler at 53 degrees f. This violation must be corrected by : 06-06-2012 .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed marinara sauce made yesterday at 70 degrees f. This violation must be corrected by : 06-06-2012 .
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 2 employees in kitchen, one bartender, 3 servers. This violation must be corrected by : 08-06-2012 .
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice in server station hand sink.
- Observed ice scoop with handle in contact with ice. server stastation and behind the bar.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw shrimp at 47 degrees f in upright reachin cooler off cookline with ambient air temperature at 41 degrees f. observed raw chicken at 55 degrees f, raw veal at 49 degrees f, chicken salad at 50 degrees f, and raw chicken at 55 degrees f in reachin cooler with ambient air temperature at 50 degrees f. observed grilled chicken at 53 degrees f and raw scallops at 48 degrees f in reachin cooler with ambient air at 37 degrees f. observed raw veal in walk in cooler with ambient air temperature at 53 degrees f.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed grilled chicken and tomatoe sauce in walk in cooler with no date or label
- Critical - Working containers of food removed from original container not identified by common name. observed container holding bread crumbs with no label.
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6/5/2012 | Routine - Food | Warning Issued |
- Violation: 51-16-1 No plan review submitted and renovations in progress. bar dishwash area changed plans from 2009 reflect changes
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2/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - No list of certified food service managers available at the establishment.
- No plan review submitted and renovations in progress. bar dishwash area changed
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. lettuce strawberries
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. to dispense parm cheese
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. basa 47f
- Critical - Observed raw animal food stored over ready-to-eat food. walkin
- Critical - Observed toxic item improperly stored. Corrected On Site.
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2/7/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. using for throw sink bar area
- Critical - Violation: 32-08-1 No waste receptacle provided at handwash lavatory with disposable towels.
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8/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. using for throw sink bar area
- Critical - Violation: 32-08-1 No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. mens rr
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. rear
- Critical - Violation: 53A-06-1 Food Manager Certification not from approved provider.
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7/28/2011 | Routine - Food | Call Back - Extension given, pending |
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine. Corrected On Site.
- Critical - Food Manager Certification not from approved provider.
- Critical - No handwashing sign provided at a handsink used by food employees. mens rr
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. using for throw sink bar area
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed utensils stored in crevices between equipment.
- Critical - Outer openings not protected with self-closing doors. rear
- Plumbing system in disrepair. broken flush
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza slices
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Vacuum breaker mising at hose bibb.
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7/18/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed bar area dishmachine at 0ppm of chlorine, also no chemicals left in all 3 containers.
- 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 - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two energy drink cans between wooden preparation table and salad unit. Corrected On Site. Cans removed from preparation area.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching bread with bare hands. Corrected On Site. Employee washing hands and wearing gloves.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed 2 trays of rice and 4 containers of meat sauce without any date marking.
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3/29/2011 | Routine - Food | Warning Issued |
- certified mgr on site when 4 or more persons working
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12/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. now have 150 seats going for full liq license
- 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. 60 days to acquire
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11/29/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. lasagna pasta
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed in an improper manner. meatballs prep area
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. over rte lasagna
- Observed ice scoop with handle in contact with ice. ice machine
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Rinse solution not clean.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. No handwashing sign provided at a handsink used by food employees. mens restroom
- Observed open dumpster lid.
- Critical. Observed incorrect information on Hotel and Restaurant license. now have 150 seats going for full liq license
- 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
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11/22/2010 | Routine - Food | Warning Issued |
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