- Basic - In-use knife/knives stored in cracks between pieces of equipment at bar
- High Priority - Food with mold-like growth. Observed mayonnaise in RIC moldy voluntarily discarded
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Shell eggs in use or stored with cracks or broken shells. One broken shell egg in WIC voluntarily discarded **Corrected On-Site**
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- High Priority - Raw animal food stored over cooked food. Raw meat loaf over cooked meatloaf and raw salmon over pasta in WIC **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- 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**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Water filter not marked with date of installation according to manufacturer's instructions. **Warning**
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10/22/2013 | 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. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Meat balls stored on shelf across from walk-in cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meats, fish, cooked veg, salads all 47-48?F in small reaching on cook line. Recently stocked, removed all to walkin.
- 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. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by front of kitchen next to prep area **Corrected On-Site**
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed buildup of black substance in the interior of ice machine.
- Critical - Observed employee wash hands with no soap or hot water. Dishwasher. Corrected On Site.
- Critical - Observed toxic item stored by food. Can of butane over open pan of coleslaw. Corrected On Site.
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11/8/2012 | 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. on service line prep surface next to clean plates and bowls
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice dumped in waitline handsink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled metal cup being used to dispense cheese crumbles at cookline reach-in cooler top.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw beef stored over cheese in walk-in cooler.
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed cooked beef roast in walk-in cooler at 90 degrees. operator states it was cooked to 125 degrees and has been cooling for 2 hours.
- Critical - Hand wash sink lacking proper hand drying provisions. handsink by dishmachine area. expo line handsink. Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. observed machine reaching 170 degrees at manifold Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. waitline handsink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline shelf above bread and cutting boards. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cookline employee handle bread, finished sandwich, and cooked potato with bare hands. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee strip off gloves after handling raw fish then directly grab a new pair of gloves without washing hands first. Repeat Violation.
- 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 employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed cookline employee wash hands in 3 compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed lunchmeat at 49 degrees and sliced cheese at 49 degrees in cookline reach-in cooler top at end nearest dishmachine. observed cooked shrimp at 57 degrees in cookline reach-in cooler top furthest from dishmachine Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored above raw fish in cookline reach-in cooler at end nearest dishmachine. observed raw veal stored above raw fish in walk-in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed multiple sauces, cooked noodles in walk-in cooler without date-marking.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
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12/29/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler drawers at ambient temperature of 51 degrees. all potentially hazardous foods were removed from unit by operator
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. observed manifold temperature at 160 degrees at gauge.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline shelf above cutting board with whole carrots on it.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee on expo line grabbing french fries with bare hands for customers' plates. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee not wash hands before putting on new pair of gloves
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee handle raw fish with gloved hand then directly pinch from container of common use spices and directly handle can of grill spray and multiple reach-in cooler door handles all without removing gloves and washing hands inbetween tasks.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed employee scooping ice out of machine with non-handled bowl
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sliced cheese at 49 degrees and raw beef at 49 degrees in cookline reach-in cooler drawers. Corrected On Site. moved food to working cooler
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw beef stored over brownies in walk-in cooler. Corrected On Site. Repeat Violation.
- Observed utensils stored in crevices between equipment. knives on cookline stored between reach-in cooler and prep table near entrance to kitchen
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. back prep handsink
- 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. dishwasher observed cleaning dishmachine gunk traps out then handling clean food wares without washing hands inbetween tasks
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. observed raw fish stored behind hot dogs in reach-in cooler drawers on cookline. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. observed raw beef stored over cooked chicken in cookline reach-in cooler drawer. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw sausage observed stored over sauteed onions in walk-in cooler Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, soups, cooked meats, leftovers, and prepared foods in walk-in coolers.
- Critical - Working containers of food removed from original container not identified by common name. bulk white powders in back prep area
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees. wait station bar
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5/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. walk in cooler.
- Critical. Observed food stored on floor. veggies in walk in cooler.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. back prep area. Corrected On Site.
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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