- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Stored food not covered in chest freezer.
- 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 - License is expired and is more than 60 after expiration date.
- 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 has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink not accessible for employee use at all times. **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. **Corrected On-Site**
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Admin Complaint** **Repeat Violation**
- Basic - Ice scoop handle in contact with ice.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Admin Complaint** **Repeat Violation**
- High Priority - Establishment operating without a current license and with overdue fines. **Admin Complaint** **Repeat Violation**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint** **Repeat Violation**
- 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 - Handwash sink used for purposes other than handwashing. **Admin Complaint** **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.
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5/6/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area.
- Basic - No Heimlich maneuver/choking sign posted.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use at all times. **Admin Complaint** **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Admin Complaint** **Repeat Violation**
- 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. **Admin Complaint** **Repeat Violation**
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2/7/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.AT THE BAR
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.AT THE BAR
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/01/2012.
- Critical - No handwashing sign provided at a handsink used by food employees.AT THE 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 : 10/01/12.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/31/2012 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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 Repeat Violation.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
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1/19/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
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11/7/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand sink missing in food preparation room or area.
- Critical - Manager lacking proof of Food Manager Certification.
- 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 buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Observed utensils stored in crevices between equipment.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
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9/2/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.freezer by fryers
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.cooking equipment
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving in walkin
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.icescoop on top of cooler outdoor
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Floors not maintained smooth and durable.walkin cooler floor
- Observed food debris accumulated on kitchen floor.behind equipment
- Observed wall soiled with accumulated food debris.someareas
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
- Critical. Establishment operating without a current Hotel and Restaurant license.expired in 10/1/10
- Critical. Hotel and Restaurant license not properly displayed.current
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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1/13/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/13/2010 | Routine - Food | Call Back - Complied |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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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10/5/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed dented/rusted cans.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor.chiken in walkin
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.small oven
- Floors not maintained smooth and durable.walkin cooler floor damaged
- Observed grease accumulated under cooking equipment.
- Lights missing the proper shield, sleeve coatings or covers.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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8/4/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sloppy joes beef Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.straws must be wrapped
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. Hotel and Restaurant license not properly displayed.current
- Critical. Manager lacking proof of Food Manager Certification.
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2/11/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed dented/rusted cans.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.straws must be wrapped
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed food debris accumulated on kitchen floor.behind equipment
- Critical. License expired within 30 days after expiration date.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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10/16/2009 | Routine - Food | Inspection Completed - No Further Action |
- Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Grease filters shall be arranged so that all exhaust air shall pass through the grease filters.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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7/16/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 2/26/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 7/29/2008 | Routine - Food | Administrative complaint recommended |
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