- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bags of ice stored in walk in freezer floor.
- Basic - Covered waste receptacle not provided in women's bathroom.
- 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. No lid.
- Basic - Equipment in poor repair. Reach in cooler handles in poor condition.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen and bathrooms.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Waste line missing at soda gun holster.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine temperature gauge does not register above 180°.
- High Priority - Live, small flying insects in food storage area. Dry storage by walk in coolers.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. In mop sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Seared tuna and ham found in the reach in cooler at 48° and 54° respectively.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. Ice found in hand wash sink by dessert station.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing. By ware washing
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered. Sugar open not covered
- Basic - Food stored on floor. Mash potatoes being prepared for cooling process. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Ice cream cooler no thermometer
- Basic - No handwashing sign provided at a hand sink used by food employees. No sign hand wash sink at the bar
- Basic - Open dumpster lid.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine at bar and cook line.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink missing in warewashing area.
- Intermediate - Handwash sink used for purposes other than handwashing. Bar area an cook line. Both corrected on site **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at bar
- Intermediate - Soil residue in food storage containers. Flour container in dry storage area.
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floors not maintained smooth and durable. Walk in cooler floor is lifting up
- Basic - Food stored in a location that is exposed to splash/dust. Cut leafy greens Under neath paper towel dispenser
- Basic - Food stored in holding unit not covered.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Employee rinsed utensil in handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a cart
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Damaged test kit(water)
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with chlorine as per employee
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Working containers of food removed from original container not identified by common name.
- 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. **Corrected On-Site**
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- 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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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No handwashing sign provided at a handsink used by food employees at bar area.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed hole in ceiling.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.
- Twenty (20) foot-candles of light not provided inside equipment where food is stored.
- Critical - Working containers of food removed from original container not identified by common name.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. SKIP RINSING STEP Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. 4-TIER RACK BLOCKING HWS Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed in an improper manner. ROAST BEEF Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OVEN
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed wall soiled with accumulated food debris. BY FRYER
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7/13/2011 | 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. COOKLINE COOLER AMBIENT TEMPERATURE OF 51F. DO NOT USE REACH_IN COOLER UNTIL FIXED. Repeat Violation.
- Critical - Equipment food-contact surfaces and utensils not sanitized. EMPLOYEE DID NOT SANITIZED KNIVE AFTER IT DROP ON THE FLOOR. (PICKED KNIFE UP, RINSE IN HWS, AND TRY TO CONTINUE TO USE IT.) Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. Pro
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. CORRECTIVE ACTION TAKEN.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. POULTRY OVER FISH
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3/30/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE COOLER AMBIENT TEMPERATURE OF 55F. DO NOT USE REACH_IN COOLER UNTIL REPAIRED. ALL PHF TRANSFERRED TO ANOTHER COOLER.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. TRAY OF LEAFY GREENS UNDERNEATH SOAP AND PAPER TOWELS
- Critical. Observed food stored on floor.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. HANDLING CHEESE Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site. MACHINE NEEDS TO BE RUN A FEW TIMES TO REACH PROPER FINAL TEMPERATURE.
- Critical. Observed interior of microwave soiled.
- Critical. Handwash sink not accessible for employee use at all times. DISHMACHINE AREA Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. BAR
- Critical. Hand wash sink lacking proper hand drying provisions. BAR
- Critical. Handwashing cleanser lacking at handwashing lavatory. BAR
- Carbon dioxide/helium tanks not adequately secured.
- 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. Pro
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
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