- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
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09/25/2014 | Complaint Partial | Administrative complaint recommended |
- Basic - Hole in ceiling and wall. Above dish washing area, also on wall by storage area above walk in cooler. **Warning** At callback- hole above dish washing area in wall and also missing ceiling tile above walk in cooler.
- Basic - Soiled reach-in cooler gaskets. Throughout establishment, especially on coolers across from cook line. **Warning** At callback - area behind gaskets has accumulation of food debris, some debris also in gaskets across from cook line
- Basic - Walk-in cooler gasket torn/in disrepair. Walk in cooler by dish machine. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 76° cut, butter 83° on prep across from cookline, tzatsiki 56°, cooked tomatoes 55° on prep across from cook line. Recommended adding ice to items. Potato salad 47°, mozzarella 47°, recommended turning down reach in cooler. **Warning** At callback- cut tomatoes, cooked artichokes 55-60° on prep across from cookline, recommended adding time mark and putting on Time as a Public Health Control. Hamburger 47°, steak 46°, pork chop 46-47° reach in cooler end of cook line. Tomatoes, cooked cabbage 43° across from fryers
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In server area, on back of ice bin, upper interior. **Repeat Violation** **Warning** At callback - back of ice bin has mold accumulation
- Intermediate - Hot water not provided/shut off at employee handwash sink. Or cold water at sink on left side after entering bar. No cold water at hand sink right side of bar entrance. **Warning** At callback- no cold water at sink right side of bar entrance.
- Intermediate - No soap provided at handwash sink. At hand wash sink next to cash register in bar. **Repeat Violation** **Warning** At callback - hand sink missing soap at bar
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee that has been here over 60 days has expired SAFESTAFF certificate. **Warning** At callback- establishment cannot show employee training certificates
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09/25/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Floor area(s) covered with standing water. Small area (approx 1 tile) standing grey water, manager said it came from reach in cooler, employee cleaned up and sanitized area. **Warning**
- Basic - Hole in ceiling and wall. Above dish washing area, also on wall by storage area above walk in cooler. **Warning**
- Basic - Objectionable odor in establishment. In one door stand up reach in cooler across from cook line, strong fish odor. **Warning**
- Basic - Old labels stuck to food containers after cleaning. On plastic containers above triple sink. **Warning**
- Basic - Paper towel used as liner for food container. Paper towel lining container of spinach in prep cooler across from walk in cooler. **Warning**
- Basic - Soiled reach-in cooler gaskets. Throughout establishment, especially on coolers across from cook line. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. Walk in cooler by dish machine. **Warning**
- 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. 10 ppm, manager said he would call Ecolab **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 76° cut, butter 83° on prep across from cookline, tzatsiki 56°, cooked tomatoes 55° on prep across from cook line. Recommended adding ice to items. Potato salad 47°, mozzarella 47°, recommended turning down reach in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken stored over containers of milk in walk in cooler. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In server area, on back of ice bin, upper interior. **Repeat Violation** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Excessive food debris on top shelf in reach in cooler across from walk in cooler, water accumulation on inside of reach in cooler. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler across from walk in cooler maintaining TCS food at 47°. Manager stated he would try to turn down cooler, but it is freezing up, will have repair come. **Repeat Violation** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Or cold water at sink on left side after entering bar. No cold water at hand sink right side of bar entrance. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No soap provided at handwash sink. At hand wash sink next to cash register in bar. **Repeat Violation** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato salad in reach in cooler made 2 days ago according to chef, corrected by chef. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee that has been here over 60 days has expired SAFESTAFF certificate. **Warning**
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07/23/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/10/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Raw animal food stored above unwashed produce. Whole shell eggs over produce in Walk in cooler. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. 3 door Reach in cooler by walk in cooler.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped Straws facing public on bar area.
- Basic - Working containers of food removed from original container not identified by common name. White substance on back prep table near mixer not labeled. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Short ribs, cooked potatoes 55°-60° in reach in cooler by cook line, corrective action short ribs and cooked potatoes discarded. Feta, sliced tomato, cut lettuce, feta cheese 51°, Raw chicken, raw shrimp, cut tomatoes, hamburger, 55° prep line, across from cook line, corrective action shrimp was discarded, other items put on ice and closed discussed Time as a Public Health Control. **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Windex per manager stored above juice containers bar area. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In wait station. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In wait station. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Ambient thermometer reading 48°.
- Intermediate - Handwash sink not accessible for employee use at all times. Rubber netting/mat stored in hand sink at bar near cash register. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Excessive food residue at the bottom of reach in freezer.
- Intermediate - No soap provided at handwash sink. Hand wash sink in bar area next to cash register. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler by reach in freezer and in walk in cooler, multiple items throughout establishment.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- High Priority - Small flying insects in bar area.
- Intermediate - No certified food manager for establishment.
- 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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11/1/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- 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. Drink above make table
- Basic - Equipment in poor repair. Make table unit unable to maintain potentially hazardous foods at 41'F or below
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- High Priority - License is expired and is more than 60 after expiration date. Renewed at time inspection confirmation number 136001333
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Make table unit near wall, all phf's 45'F-50'F corrective action all phf's moved to walk in cooler
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 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. Waiter touched cabbage on plate without gloves **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw hamburger behind cheese in make table unit
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored by or with food. Spray cleaner on make table **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reads 40'F for make table unit
- Intermediate - No certified food manager for establishment.
- 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.
- Intermediate - No soap provided at handwash sink. At bar
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8/2/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/22/2013 | Complaint Full | Call Back - Complied |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. In dirty cooler under dish machine
- Basic - Employee personal items stored in or above a food preparation area. Phone, cigarettes keys on shelf above prep table reach in cooler
- Basic - Food stored on floor. Bag of potatoes **Corrected On-Site**
- Basic - Hole in wall. Near hand wash sink at end of cookline
- Basic - Nonfood-contact equipment in poor repair. Dish machine runs constantly timer is broken
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- 03A-07-1 Observed potentially hazardous foods cold held at greater than 41'F. Various potentially hazardous foods in cookline reach-in cooler between 46'F -62'F
- 04-01-1 Oberserved cold holding eqipment incapable of maintaining potentially hazardous food at proper temperatures. Prep table reach-in cooler on cookline underneath microwave.
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8/8/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler ambien temperature 54'F, do not use to store potentially hazardous foods until serviced or ice bags must be applied and temps 41'F or below maintained
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked ribs, 47'F, walkin cooler made 8/7/12, potato leek soup, 52'F, walkin cooler made 8/4 Corrective Action stop sale issued
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Food-contact surface not smooth and easily cleanable. cloth under cuttingboard
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven door
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf above reach in cooler prep table Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. various potentially hazardous foods in walkin cooler between, 46'F - 55'F corrective action stop sale issued
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/8/2012 | Complaint Full | Administrative complaint recommended |
- Critical - (2) Examination and Condemnation of Food -- food may be examined by division personnel as often as necessary to determine freedom from unwholesomeness, adulteration or misbranding in accordance with the provisions of s. 509.032(4), FS.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under Section 3-101.11 shall be reconditioned according to an approved procedure or discarded.
- Critical - (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical - (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical - Cold holding equipment incapable of maintaing potentially hazardous food at proper temperatures. Prep table reach-in cooler on cookline underneath microwave. Do not use to store potentially hazardous foods until repaired.
- Critical - Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical - FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees F. Various potentially hazardous foods, cookline reach-in cooler, between 46 and 62 degrees F.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
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4/10/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep table reach-in cooler on cookline underneath microwave. do not use to store potentially hazardous foods until repaired.
- Critical - Handwash sink not accessible for employee use at all times. At prep line, obstructed by trash can. Repeat violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers. In walk-in cooler.
- Critical - Observed food stored on floor. Pan of raw hamburgers, sauces, meats.
- Critical - Observed food with mold-like growth. Red potatoes. Corrected on site. Voluntarily discared.
- Observed leaking pipe at plumbing fixture. Under dish machine.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees F. Various phf foods, cookline reach in coolker between 46 degrees F and 61 degrees F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. Lasagna, cooked plant foods in walk-in cooler.
- Critical - Stop sale issued on potentially hazardous food due to temperature abuse (see stop sale notice).
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4/9/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. cookline hand wash sink obstructed by trash can
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee bare handed cheese and bread for sandwich Corrected On Site. employee washed hands put on gloves
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed floor area(s) covered with standing water. underneath prep table reach in cooler
- Critical - Observed food being cooled by nonapproved method. lamb cooled tightly covered
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw beef filet stacked too high in pan Corrected On Site. put ice bag on top
- Critical - Observed small flying insects in bar area.
- Critical - Observed uncovered food in holding unit/dry storage area. cooked beef and chicken in walkin cooler
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs hanging from oven door
- Equipment and utensils not properly air-dried. glasses at beverage station
- Critical - Manager lacking proof of Food Manager Certification. Back of the house has 3 CFM cards Front of the house mgrs lacking certification
- Critical - No conspicuously located thermometer in holding unit. reach in cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets on reach in
- Critical - Observed handwash sink used for purposes other than handwashing. sanitizing bucket placed in sink
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing bucket
- Plumbing system in disrepair. drain at handwash sink at bar
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. par cooked meats, and ready to eat sauces
- Critical - Working containers of food removed from original container not identified by common name. seasonings, prepared items in cooler
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Critical. Thermometers, gauges, test kits provided
- Critical. Sanitizing concentration
- Critical. Toxic items labeled and used properly
- Other conditions sanitary and safe operation
- Other conditions sanitary and safe operation
- Critical. Employee training validation
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10/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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