- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Floor area(s) covered with standing water.
- Basic - Floor tiles missing.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Floors not maintained smooth and durable.
- Basic - In-use ice cream scoop not stored in a protected manner between uses.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Stored food not covered in walk-in cooler. Food uncovered not under cooling process.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Unable to show proof of fish invoices.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floors not maintained smooth and durable.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over plant food
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plant foods / cooked soffits.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Hanging from ceeling.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen areas.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Inside walked in cooler.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Turkey breast on food rack at 74f degrees.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup container 143f degrees not reaching required temperature within 2 hours.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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 identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For plant foods cooked (soffits looking) scooped with container with no handles and kept at 73f degrees.
- High Priority - Toxic (pesticide cans) substance/chemical improperly stored. Next to ketchup to go container.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Plastic 10 gallon container with dense soup cooling 143f degrees.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Soup container (143f degrees.)
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food. OIL PAN.
- Observed cutting board grooved/pitted and no longer cleanable. AT KITCHEN PREPARATION TABLE.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER COOKED CHICKEN AT WALK IN COOLER.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm when tested.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. KITCHEN CO)K LINE.
- Critical - License expired within 30 days after expiration date.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/20/2011. ALL MANAGER CERTIFICATIONS WHERE PHOTOCOPIES (NO ORIGINALS AVAILABLE WHEN REQUESTED).
- 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.MUST SEE ORIGINALS . This violation must be corrected by : 12/20/2011.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. WAITER DRINK UNCOVERED AND PLACED BY PREPARATION TABLE.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches at dishwashing areas.
- Critical - Observed employee eating while preparing/serving food.(WAITER /RUNNING FOOD).
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- 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. DISHWASHING PERSON.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. MARINATING POTATOES MIX. AT COOKED LINE.
- Critical - Observed potentially hazardous food thawed in standing water. SQUID IN KITCHEN .
- Critical - Observed uncovered food in holding unit/dry storage area. AT COOLERS (FISH) at walk in cooler and caramelized onions.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. NO TEST PAPER AVAILABLE . 0 ppm when inspector tested.
- Critical - Person in charge failed to insure proper handwashing by employees. DISHWASHING PERSON.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. NO TIME LABEL CONTROL OVER FOODS COOKED KEPT AT CART IN KITCHEN . CHICKEN (89F DEGREES), GRILLED VEGETABLES (78F DEGREES ).
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SOUP CONTAINER (117F DEGREES).
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS AT COOLERS.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/20/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. 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.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair. two door reach in unit. holding seafood.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. desserts in reach in unit.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. FISH USED ON CEVICHE (TILAPIA) AND LOX (SMOKED SALMON FOR FLAVOUR).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGG WASH FOR BREADING AT KITCHEN ROOM TEMPERATURE . (74F). Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. BLACK BEANS HUMMUS AT OUTSIDE TENT.
- Observed bowl used as an ice scoop with in contact with ice. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. WAITER NIBBLING FOODS.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. DISHWASHER DRINKING AND PLACING CUP OVER CLEAN DISHES.
- Critical. Equipment food-contact surfaces and utensils not sanitized. ZERO READING.
- Critical. Chlorine sanitizer not at proper minimum strength for warewashing.
- Observed food debris accumulated on kitchen floor. Corrected On Site.
- Observed floor area(s) covered with standing water. BY BACK AREA (ICE MACHINE).
- Observed hole in wall. BY HANDWASHING SINK.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over ready to eat food on prep line
- Critical. Observed food stored on floor.
- Observed dispensing equipment that allows contamination.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Handwash sink not accessible for employee use at all times. tray of bread over sink
- Observed garbage on the ground and/or pad around dumpster.
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5/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. Repeat Violation.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 36-12-1 Floors not constructed easily cleanable.
- Critical. Violation: 45-12-2 Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
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10/13/2009 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed raw animal food stored over cooked food. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE CAUGHED INTO HANDS AND FAILED TO CHANGE GLOVES
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Observed sewage backing up through floor drains of establishment. GRAY WATER ON FLOOR IN DISHWASHING AREA Corrected On Site. PLUMBER FROM ROTA ROOTER WAS CALLED IN AND UNCLOGGED THE PIPES
- Floors not constructed easily cleanable.
- Observed food debris accumulated on kitchen floor.
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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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10/12/2009 | Routine - Food | Warning Issued |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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