- Basic - Hood soiled with accumulated grease.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Pasta 51° F, cooked onions 49° F, cooked fruit 47° F in stand up RIC on right side of cookline
- 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 two containers of chicken stock in WIC 49° F Cooling overnight voluntarily discarded
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed hot temp DM final rinse at manifold 120° F corrective action taken operator called repair company and setup three comp sink.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed Pasta 51° F, cooked onions 49° F, cooked fruit 47° F in stand up RIC on right side of cookline, corrective action taken operator voluntarily discarded all TCS food and called repair company
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two broken eggs in WIC voluntarily discarded **Corrected On-Site**
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12/17/2013 | 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. **Corrected On-Site**
- 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. Bar DM 0 ppm chlorine
- 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. Employee handling strawberries with no gloves or AOP
- Intermediate - Encrusted material on can opener blade.
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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.
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken pot pie filling at 53?f after cooling since yesterday according to operator.
- Critical - No handwashing sign provided at a handsink used by food employees. Cookline handsink nearest dishmachine
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee at salad preparation area slicing cucumbers with bare hands to top salads.
- 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. Observed dishwasher handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks.
- Critical - Observed food being cooled by nonapproved method. Observed chicken pot pie mix cooling in large plastic 10 gallon bucket in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken at 55?f after sitting out of cooler for lunch.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed chlorine in cookline sanitizer bucket exceeding 200ppm
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - BAR/WAIT STATIONS NEED SIGN and GARBAGE CONTANIER FOR HAND TOWELS
- Critical - HANDSINK BAR USED AS DUMP SINK - CORRECTED ON SITE
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/25/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No plan review submitted and renovations in progress. Dining room and kitchen under renovation. Must submit new floor plan to plan review at www.myfloridalicense.com/dbpr/hr. This violation must be corrected by : 07/25/2011.
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5/24/2011 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. beef pasta wic
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. meats over rte foods wic
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. or sign bar
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. spray bottle bar
- Critical. Hotel and Restaurant license not properly displayed.
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11/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. no lid, fouled for quats using cl2
- Critical. No handwashing sign provided at a handsink used by food employees. bar
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4/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.rice, flour, sugar containers in back prep area. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. bread crumb container in dry storage.
- Critical. Observed cloth used as a food-contact surface. lettuce in reach in cooler-salad prep area.
- Critical. Observed cloth used as a food-contact surface. raw hamburger in reach in cooler across from stovetop on cookline.
- Critical. Observed buildup of slime on soda dispensing nozzles. bar area.
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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