- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing. In banquet area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large bowls for buffet
- Basic - Cloth used as a food-contact surface. In reach in cooler on Cooks line
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler at end of cooks line
- Basic - Food stored on floor. In walk-in cooler and freezer **Repeat Violation**
- Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Clear plastic to go containers kin salad area not inverted
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Dented/rusted cans present. Dented can of bamboo shoots
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut fruits
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Open milk and half and half
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can and pans in salad prep area.
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Cloth used as a food-contact surface. In hard boiled eggs in large reach in cooler
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor.
- Basic - In-use tongs stored on oven door handle.
- Basic - Nonfood-contact equipment in poor repair. Chipped plastic container lids
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food. Liquid egg over berries . **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by Matt's and apron
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing.
- 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.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. In kitchen area
- Basic - Food stored on floor. In walk in cooler and walk-in freezer
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Single-service articles not stored inverted or protected from contamination. In salad prep area
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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**
- High Priority - Raw animal food stored over ready-to-eat food. In walk in
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Reach in coolers
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by tubs and trays
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/31/2012 | Complaint Full | Call Back - Complied |
- Critical - Observed cloth used as a food-contact surface. under cutting board. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. plantans/walkin cooler. bulk oil.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food stored on floor. walk in freezer .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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12/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. next to soda boxes.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - Handwash sink not accessible for employee use at all times. blocked by garbage can.
- Observed clean equipment stored on floor. spoon.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored on floor. walk in freezer .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. nnot consistant , walk in cooler .
- Observed single-service items stored on floor. cups Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. not consistant .
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11/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. by soda boxes .
- Critical - Handwash sink not accessible for employee use at all times. blocked garbage can.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor. walkin cooler .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not constant walkin cooler .
- Observed single-service articles improperly stored. small salad dressing cups.
- Critical - Observed toxic item stored by utensils. w/ coffee urns.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage .
- Wet mop not hung to dry. at mop sink .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/18/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. can of olives.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not consistant .
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed cloth used as a food-contact surface. under cutting board.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. at bar area.
- Observed ripped/worn tin foil used as shelf cover. under waffel iron.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed clean equipment stored on floor. large trays.
- Observed single-service articles stored without protection from contamination. plastic coffee cups not inverted , bar area.
- Observed floor area(s) covered with standing water. stagnant water, front of dish machine .
- Ceiling tile missing. north area of kitchen .
- Critical. Observed unlabeled spray bottle. at front area.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured. by soda boxes.
- 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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12/17/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans. can of potatoe .
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name. in large reachin cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed cloth gloves contacting ready-to-eat food. under cutting board.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. preping fruit .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles stored without protection from contamination. Small to go containers.
- Critical. Handwash sink not accessible for employee use at all times. dishwash area.
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
- Wet mop not hung to dry.
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4/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin and reachin cooler.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor. boxes of beverages.
- Critical. Observed cloth used as a food-contact surface. on cooks line
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In cheese bin at dressings cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times. blocked by shelve . dishwash ares.
- Critical. Hand wash sink lacking proper hand drying provisions. in banquet employee handwash sink.
- Observed floor area(s) covered with standing water. under dishwasher .
- Critical. Observed toxic item stored by utensils. in banquet area.
- Critical. Observed unlabeled spray bottle. in banquet area.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification.
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11/23/2009 | Routine - Food | Warning Issued |
- Critical. Violation: 53B-08-1 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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10/6/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed cloth used as a food-contact surface. at bar area.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. at steam table.
- 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.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. at bar area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. at bar area.
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed unlabeled spray bottle.
- Critical. Boiler certificate not posted in boiler room. For reporting purposes only.
- 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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8/5/2009 | Routine - Food | Warning Issued |
| No report available. | 3/4/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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