- Basic - Equipment in poor repair. Panini press being used to cook raw product. No lids on panini press
- Basic - Food stored on floor. Nacho cheese can
- Basic - No copy of latest inspection report available.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Mop sink area
- Basic - Wood food-contact surface not properly sealed. Pressboard **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Pico 50f, sour cream 51, cheese 51f, cut lettuce 50f, kraut 50f. Large prep box **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. There is raw chicken wings over raw susage
- 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. Large prep box in kitchen
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. 2 Fryers on the counter filled with oil. **Repeat Violation**
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10/16/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Ceiling fan had accumulation of dust/debris. Womans room fan is dusty
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment in poor repair.m panini press is missing a lid
- Basic - Equipment or utensils not designed or constructed in a durable manner. Unsealed pressboard in prep area
- Basic - Open dumpster lid.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line prep box is holding all food greater than 41f for an undetermined amount on time...overnight.**Admin Complaint** Note:cook walked into open the kitchen when I walked in.. His thermometer calibrated to 32f while on site **Admin Complaint**
- High Priority - Raw animal food stored over ready-to-eat food. There is raw beef over salad dressing in upright cooler **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale **Admin Complaint**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Fryer
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- 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. Cook line cooler prep boc
- 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. The hospitality education program workers cards are not fully filled out.
- Observed electrical wiring in disrepair. For reporting purposes only. Scorched outlets on the line
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. **Repeat Violation**
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6/16/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Knives and ladles stored next to and over front HWS. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front prep line **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Cans of Raid spray on chemical shelf in kitchen hallway **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. On front counter
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. Rust at top of support post in bin. Hole in support post
- Intermediate - No probe thermometer provided to measure temperature of food products. Todd the cook does not have a pocket thermometer to test cooking temps. **Corrected On-Site**
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Emailed fire marshall **Warning**
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10/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Repeat violation **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk n cooler ceiling is moldy **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Womans room **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep box **Warning**
- Basic - Nonfood-contact equipment in poor repair.panini press missing lid. Repeat violation **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken thawing in a bucket troom temp 52f on the table in prep area **Warning**
- Fuel-burning, wick-type, unvented space heater in use inside an enclosed building or patio area. For reporting purposes only. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. Employee touching ready to eat salda, cheese etc with bare hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 51f, sliced tomatoe 48f, cut lettuce 54f, salsa 51f. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. There is raw chicken overready to eat cheese in white cooler **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. The food items were discarded by operator that were in the refrigerator at greater than 41f for an undetermined period of time **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. There is a spatula and a scrubbie in the handsink **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Emailed fire marshall **Warning**
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10/3/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.womans
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment in poor repair.panini press missing lid
- Basic - Hole in wall.by water filter
- Basic - Leaking pipe at plumbing fixture.3 bin sink in bar
- Basic - Wall soiled with accumulated grease.wall greasy and dis colored above panini press
- High Priority - Vacuum breaker missing at hose bib. Utside
- Intermediate - Multiuse food-contact surface with welds/joints that are not smooth.wood under food sauces
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.sent poto to fire marshall. Also fyer onsite
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment or utensils not designed or constructed in a durable manner.panini press broken
- Critical - Fish on site with no invoices
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.noe garcia
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only.Fire authority on site
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.crock pots
- Critical - Observed sanitizer set up in rinse section
- Critical - Observed unlabeled spray bottle.blue cleaner not labeled
- Observed wall soiled with accumulated grease.above panini press
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/3/2012 | Routine - Food | Call Back - Complied |
- Critical - License expired within 30 days after expiration date.
- Critical - Observed raw animal food stored over cooked food.raw burger over cooked hot dogs Corrected On Site.
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Areas that previously required the posting of a smoking sign have not posted a smoking not permitted sign.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.fork/knives eating side exposed
- Critical - Displayed food not properly protected from contamination.in hall with no cove/doors
- Critical - No handwashing sign provided at a handsink used by food employees.bar
- Critical - No handwashing sign provided at a handsink used by food employees.womans
- 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.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.dust on walk in fan
- Observed employee with no hair restraint.
- Observed equipment under drain-blenders
- Observed nonfood-contact equipment no sealed/painted. shelves with food in storage
- Critical - Observed packaged food not labeled as specified by law.oil
- Critical - Observed toxic item improperly stored.home defense in kitchen
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Wall not smooth and easily cleanable.unfinished drywall
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2/7/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Manager lacking proof of Food Manager Certification.Provide training within 60 days of hi.
- Critical - No thermometer provided to measure temperature of food product reading 0-220 DEGREES F..
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9/2/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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