- Basic - Outer openings not protected with self-closing doors. Both doors at either end of kitchen wide open for ventilation at time of operation. Recommended installing screen doors or keep solid doors closed. Door removed between kitchen and front counter, a door or screen door has to be reinstalled to protect the kitchen from entry of insects or rodents.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 48°F, feta cheese 52°F, cheese 44°F, corrective action taken : added ice to tomatoes and cheese and discarded feta cheese.
- High Priority - Potentially hazardous (time/temperature control for safety) Pasta and tomato sauce 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. Both 46°F
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mahi Mahi 52°F, thawed to long under running water, corrective action taken: added ice to the fish 44°F after 30 minutes.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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11/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. One door stainless refrigerator next to cook line at an ambient temperature of 49°F
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 49°F, chicken 49°F, was placed in reach in freezer and cooled to 41°F. Will be cooked within next 4 hours.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Spray bottle containing toxic substance not labeled. Windex at bar **Corrected On-Site**
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/10/2014 | Routine - Food | Call Back - Complied |
- 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. **Warning**
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1/9/2014 | Routine - Food | Warning Issued |
- 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. At cookline **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Soil residue build-up on nonfood-contact surface. All Gaskets on reach in coolers.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken and tomato sauce in reach in cooler over night at 50°F Voluntary discarded. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed signs and displayed them **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.bottle with chlorine and cleaner bottle were thrown out **Corrected On-Site**
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8/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored not covered butter and coconut flakes.
- Basic - No handwashing sign provided at a hand sink used by food employees.at kitchen sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Butter and Bacon at 70?F since two days.
- Intermediate - Spray bottle containing toxic substance not labeled.At cookline.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham, cheese and tuna salad at 46?F for less than 1 hour put back in cooler. **Corrected On-Site**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Ham ,cheese and tuna salad.
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12/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. bar
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5/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. flip top cooler at cookline. Interior thermometer inside cooler showing a temperature of 56 degrees . Corrected On Site. All potentially hazardous food removed from cooler. May not store any potentially hazardous food in this cooler until such time as it has been repaired and is able to maintain foods at 41 degrees or below.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar.
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- 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. This violation must be corrected by : 5/15/12.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook touching hamburger buns and cooked chicken with bare hands. Corrected On Site. gloves worn.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store computer equipment , cables in bar area.
- Observed nonfood-contact equipment in poor repair, front cover plate missing at ice machine .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 52 degrees , tuna salad at 58 degrees and chicken salad at 47 degrees at cookline flip top cooler. Corrected On Site. moved to working cooler. must discard foods within 4 hours of leaving temperature control .
- Critical - Observed raw animal food stored over cooked food. raw beef over cooked ribs at VICTORY cooler.
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3/15/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Handwash sink not accessible for employee use at all times. at bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server handling lemon wedges with barehands. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. 2 door bar cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink at cookline .
- Critical - Observed handwash sink used for purposes other than handwashing. used to store computer equipment at bar.
- Critical - Observed raw animal food stored over ready-to-eat food. raw hamburgers over fries at reachin freezer .
- Observed residue build-up on nonfood-contact surface. green slimey build up observed around hinged door at ice machine .
- Observed soda gun holster with accumulated debris. bar
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. flip top cooler at cookline . Corrected On Site.ALL POTENTIALLY HAZARDOUS FOOD REMOVED FROM COOLER AND PLACED ON WORKING COOLER.
- Observed equipment in poor repair. interior of ice machine rusted .
- Observed gaskets with slimy/mold-like build-up. VICTORY cooler at cookline .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, tuna salad, chicken salad and cut melon at 50 degrees at flip top cooler at cookline . Corrected On Site.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad,chicken salad, eggs, ham and cut melon at 49 degrees at cookline cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler. Corrected On Site. All potentially hazardous food removed from cooler.
- Critical. No conspicuously located thermometer in holding units. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken tenders over breaded cheese at TRUE freezer . Corrected On Site.
- Observed soda gun holster with accumulated slime/debris.
- Observed single-service articles improperly stored. takeout boxes stored inside mop sink.
- Critical. No handwashing sign provided at a handsink used by food employees. men's and ladies restroom used by employees near gym area.
- Critical. Observed 1 dead roach on premises. mop sink area. Corrected On Site.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. flour container
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over corndogs
- Critical. Observed interior of microwave soiled.
- Critical. Observed dead roaches on premises. 1 dead by mop sink.
- Lights missing the proper shield, sleeve coatings or covers. broken light shield at cookline
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4/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken salad 45
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at cooler
- Critical. Hot water not provided/shut off at employee hand wash sink.
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Violation: 08A-06-1 Self-service salad bar/buffet not provided with proper dispensing utensils.
- Critical. Violation: 08A-28-1 Observed food stored on floor. onions at walkin cooler
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. ice cream at chest freezer
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. carrots at walkin cooler
- Critical. Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Violation: 22-21-1 Observed soil buildup inside ice bin at ice makers
- Critical. Violation: 22-26-1 Observed buildup of soiled material on racks in the walk-in cooler.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. outside of Traulsen cooler at cookline
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. 3 door flip top cooler by prep area near slicer
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. Traulsen cooler at cookline
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. Traulsen cooler by ice makers
- Violation: 25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws at bar top
- Violation: 25-05-1 Observed single-service articles improperly stored. invert takeout containers at bar
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. by prep area near slicer
- Violation: 29-17-1 Waste line missing at ice/water station in server's area.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom for employees.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. at bar
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. at bar
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. at bar
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. by dry storage in office
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. at walkin cooler
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. by plate storage area near cookline
- Violation: 40-04-1 Observed personal care item stored in food prep area. keys
- Critical. Violation: 41A-08-1 Observed toxic item stored by utensils. glass cleaner stored next to bowls in dishwashing area shelving .
- Critical. Violation: 41A-09-1 Observed toxic item stored in food preparation area. bleach on prep table near ice makers
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.thelius blanfort
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7/14/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/5/2009 | Routine - Food | Warning Issued |
| No report available. | 12/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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