- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. 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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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Pantry Station **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Vegetable prep area.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container panko.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at 118?F at grill.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation bottom right of back door.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength at front line 50 ppm. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name Flour at Pizza station.
- Basic - scoops to portion food stored with handle in contact with food. Along entire front line in flip top coolers.
- 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.Cook at salad bar wearing only one glove Salat bar .
- High Priority - Toxic substance/chemical stored by or with clean dishes,scrubbing soap. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink in kitchen. **Corrected On-Site**
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at panko container in dry storage and lettuce container in salad prep area.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. at cheese, egg and chicken containers in salad prep cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. salad prep station .
- Observed build-up of debris, dust or dirt on nonfood-contact surface. gaskets at milk storage cooler by server's station .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at flour container . Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, broken door frame on VICTORY cooler in rear prep area.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food. cell phone stored in shelving at cookline . Corrected On Site.
- Critical - Observed toxic item stored by food. chemical cleaning bottle stored next to olive oil. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. salad prep area.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. panko container .
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. throughout salad prep area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. shelving by prep sink near walkin cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store utensils .
- Observed old labels stuck to food containers after cleaning.
- Critical - Working containers of food removed from original container not identified by common name. panko, salt in dry storage area.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. server's drink station . Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. at cooked garlic and spice containers in pizza prep area. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink at cookline area. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store utensils in salad prep area. Corrected On Site.
- Observed single-service items stored on floor. napkins in storage area in upper dining room.
- Plumbing system in disrepair. handwash sink leaking in drink station nearest to restrooms. Corrected On Site.
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. salad container .
- 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. Training expired . This violation must be corrected by : 4/2/11.
- Observed employee with no hair restraint. server's serving soups.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. half and half at 60 degrees . Corrected On Site. ice added to product fill level.
- Observed single-service articles improperly stored. takeout containers not inverted. Corrected On Site.
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at noodle and salad containers. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher did not wash hands from handling dirty dishes to handling clean dishes. Corrected On Site.
- Observed employee with no hair restraint.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Hot water not provided/shut off at employee hand wash sink. all sinks in front counter bar area. water at 91 degrees .
- Observed wall in disrepair. cookline area near door leading to dishwashing area.
- Observed ceiling in disrepair. water damaged ceiling tile in dishwashing area.
- Observed personal care item stored next to clean plates in bar area.fanny pack.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- No Heimlich maneuver sign posted.
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. broken thermometer at cooler in salad/ dessert station
- Critical. Observed uncovered food in holding unit/dry storage area. shrimp on top rack at walkin cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Bread in dry storage room. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. at egg container in salad prep area. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair. reachin cooler by stoves
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. at sanitizer bucket in prep area over 200 ppm.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Plumbing system in disrepair. handwash sink in front counter area and near dishwashing area do not stay on when push buttom is pressed to wash hands.
- Observed leaking pipe at plumbing fixture. faucet at prep sink in rear prep area, rust water lines observed on sink.
- Observed personal care item stored with straws in server's area. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. sanitizer bucket in prep area.
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12/17/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shrimp at 56 degrees , pepper at 53 degrees , peppers at 61 degrees ,sausage at 60 degrees ,butter at 51 degrees ,shrimp at 50 degrees ,chicken at 51 degrees ,chicken at 46 degrees ,sauces at 49 degrees, pesto sauce at 51 degrees , jumbalaya sauce at 50 degrees , sour cream at 50 degrees , at cookline cooler in pasta station. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. feta cheese at 50 degrees , mozzarella cheese at 50 degrees, mozzarella cheese at 50 degrees , mozzarella cheese at 46 degrees , mozzarella cheese at 44 degrees ,sauce at 49 degrees , sauce at 48 degrees , sauce at 47 degrees , sauce at 51 degrees , onions at 47 degrees , mushroom at 47 degrees , lemon butter at 49 degrees, chicken at 48 degrees , chicken at 50 degrees , chicken at 49 degrees , chicken at 51 degrees , chicken at 49 degrees , chicken at 51 degrees , chicken at 50 degrees , beef at 48 degrees , ham at 46 degrees , ham at 47 degrees , pepperoni at 54 degrees , peppers at 51 degrees at pizza prep cooler. Repeat Violation.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline coolers by pizza prep area and pasta station . Repeat Violation.
- Violation: 10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. salad drawers
- Violation: 24-05-1 Clean utensils not stored inverted or in a protected manner.
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7/30/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. feta cheese at 50 degrees , mozzarella cheese at 50 degrees, mozzarella cheese at 50 degrees , mozzarella cheese at 46 degrees , mozzarella cheese at 44 degrees ,sauce at 49 degrees , sauce at 48 degrees , sauce at 47 degrees , sauce at 51 degrees , onions at 47 degrees , mushroom at 47 degrees , lemon butter at 49 degrees, chicken at 48 degrees , chicken at 50 degrees , chicken at 49 degrees , chicken at 51 degrees , chicken at 49 degrees , chicken at 51 degrees , chicken at 50 degrees , beef at 48 degrees , ham at 46 degrees , ham at 47 degrees , pepperoni at 54 degrees , peppers at 51 degrees at pizza prep cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shrimp at 56 degrees , pepper at 53 degrees , peppers at 61 degrees ,sausage at 60 degrees ,butter at 51 degrees ,shrimp at 50 degrees ,chicken at 51 degrees ,chicken at 46 degrees ,sauces at 49 degrees, pesto sauce at 51 degrees , jumbalaya sauce at 50 degrees , sour cream at 50 degrees , at cookline cooler in pasta station. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline coolers by pizza prep area and pasta station . Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while making pizzas. Corrected On Site. gloves used.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. salad drawers
- Clean utensils not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.ladies restroom
- Observed personal care item stored with food. purse in shelving in dessert prep area.
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7/29/2009 | Routine - Food | Warning Issued |
| No report available. | 4/29/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/28/2009 | Routine - Food | Warning Issued |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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