- Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach-in cooler and walk-in cooler handles soiled with food residue.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink by the grill. **Corrected On-Site**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soda gun soiled. At bar. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles without labels.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In kitchen.
- Basic - Soiled reach-in cooler gaskets. In kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. Observed shell eggs over RTE food in RIC and WIC. **Corrected On-Site**
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/21/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed 6 employees engaged in food perpetration. **Warning**
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3/21/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed 6 employees engaged in food perpetration. **Warning**
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1/21/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers above 3 comp sink. **Warning**
- Basic - Ice scoop handle in contact with ice. At wait station. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed *Diced Tomatoes 51°F, Tomato Sauce 51°F, Heavy Cream 51°F. Lid for RIC was removed. Corrective action taken lid was place back and temperature came down to 44°F. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed foods *Milk 44°F, Cheese 44°F, Meat Balls 44°F, Sauce 44°F in WIC, ambient temperature 44°F. **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed sauce in WIC approximately between 55-68°F, chef said it was cooked last night. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed mariana sauce in WIC at approximately in range of 55-68°F that was made the night before. Corrective action taken operator voluntarily discarded sauce. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed 6 employees engaged in food perpetration. **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Reach-in cooler not 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. Observed foods *Diced Tomatoes 51°F, Tomato Sauce 51°F, Heavy Cream 51°F. **Warning**
- Intermediate - Walk-in cooler not 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. Ambient temperature 44°F. **Warning**
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1/17/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. Observed cookline employee use tongs to flip half-cooked chicken, then place tongs on reach in cooler cutting board, then use same tongs to remove fully cooked chicken from grill.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Dangling bracelet observed on employee engaged in food preparation at pizza station.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cheese at 54?f in cookline reach in cooler top in middle of cookline. Observed chicken stock at 46?f in cookline reach in top across from fryers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed large metal pot of creamy tomato sauce at 70?f after cooling since yesterday according to operator.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw whole shell eggs stored over mashed potatoes in cookline reach in cooler closest to large floor mixer.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed server rinsing out wiping cloths in cookline handsink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed large metal pot more than 18 inches deep used to hold cooling creamy tomato sauce overnight.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Large metal pot of creamy tomato sauce.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Large metal pot of creamy tomato sauce. Operator states he boiled it, left it sitting on counter for a while, then placed in walk in cooler overnight.
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1/17/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/13/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. observed plates and bowls on cookline shelf stored with food-contact portion facing ceiling.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler closest to entrance to kitchen from pizza area at ambient temperature of 53 degrees. observed ricotta cheese in unit holding at 48 degrees. operator removed all food from unit. Repeat Violation. This violation must be corrected by : 10/30/12.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline handsink and salad preparation area handsink Repeat Violation. This violation must be corrected by : 10/30/12.
- Critical - Handwash sink not accessible for employee use at all times. observed handsink at bar filled with boxes.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline reach-in cooler cutting board next to oil and bread.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves and not wash hands before grabbing new pair.
- Critical - Observed food stored in ice used for drinks. observed bottle of beer stored in ice also used for drinks at bar. Repeat Violation. This violation must be corrected by : 10/30/12.
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee rinse rag in cookline handsink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed ricotta cheese at 48 degrees in cookline reach-in cooler closest to entrance to kitchen from pizza area. Repeat Violation. This violation must be corrected by : 10/30/12.
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8/28/2012 | Routine - Food | Warning Issued |
- Critical - No paper towels observed @ cookline handsink -COS.
- Critical - Observed beer bottles stored in ice also used for drinks @ bar -COS.
- Critical - Observed cookline reach in cooler closest to entrance to kitchen from pizza oven area@ ambient temperature at 51 degrees F -COS.
- Critical - Observed cream @ 51 degrees F in reach in cooler closest to entrance to kitchen from pizza oven area -COS.
- Critical - Observed no certified food manager on duty with 6 employees present and engaged in food preparation -COS.
- Critical - Observed no scoop @ salad prep area handsink.
- Critical - Observed raw chicken stored over raw veal in cookline reach in cooler across from fryers -COS.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Not Complied - Observed cheese @ 54 degrees F and cooked sausage @ 53 degrees F in walk in cooler. AC recomended.
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9/6/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed walk-in cooler at ambient temperature of 51 degrees. This violation must be corrected by : 9/6/11. operator opened door to walk-in freezer to reduce temperature in walk-in freezer. technician has been called.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed waitress slicing cucumber with bare hands at wait station reach-in cooler cutting board. observed employee at pizza prep station handle cooked sausage with bare hands.
- Critical - Observed employee improperly washing hands. observed cookline employee wash hands with gloves on.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handle raw seafood with gloved hand, then not wash hands, then handled shredded cheese with same hand.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed employee wash hands in 3 compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw bacon in open cookline reach-in cooler top closest to handsink at 50 degrees. observed sliced cheese at 54 degrees and soup at 57 degrees in cookline reach-in cooler top across from fryers. observed meatballs at 52 degrees and milk at 51 degrees in walk-in cooler. Corrected On Site. iced down foods in reach-in coolers. opened walk-in freezer door to decrease temperature in walk-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken stored above raw beef and raw lamb in cookline reach-in cooler across from fryers.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef in same baking tray with raw lamb in cookline reach-in cooler across from fryers.
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9/2/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. low register 1st 2 runs Corrected On Site.
- Critical - No professional hygiene and/or foodborne illness training provided. most expired
- Critical - Observed cloth used as a food-contact surface. with lettuce
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. bottles in service ice bar Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. quick chill wic
- Critical - Observed potentially hazardous food thawed at room temperature. veal
- Critical - Observed unlabeled spray bottle. 3 dishwash area
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sauce at 46 degrees in walk-in cooler and cooked meat at 47 degrees in walk-in cooler. observed butter at 62 degrees. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken stored over raw veal in cookline reach-in cooler closest to dishmachine
- Critical. Observed raw animal food stored over ready-to-eat food. raw scallops observed over lemons and raw shell eggs observed over mushrooms in cookline reach-in cooler. raw shell eggs observed stored over sauce and onions in walk-in cooler.
- Critical. Observed employees using same utensil to handle raw and cooked product. observed cookline employee using same tongs to handle raw scallops and butter.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee grabbing veggies with bare hands for a customer's soup. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. observed cookline employee rinsing tongs in cookline handsink
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date. Expired 12/01/10. This violation must be corrected by : 3/15/11.
- Critical. Establishment operating without a current Hotel and Restaurant license. Licence expired 12/01/10. This violation must be corrected by : 3/15/11.
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1/12/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lunchmeat, diced tomatoes, shredded cheese in cookline reach-in cooler top on cookline. milk in salad reach-in cooler at wait station Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw veal in cookline reach-in cooler closest to 3 sink. raw veal stored over raw fish in walk-in cooler. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw veal over cooked pasta in cookline reach-in cooler. raw sausage stored over ricotta cheese and raw seafood stored over tomatoes in walk-in cooler. Repeat Violation.
- Critical. Observed food stored on floor. walk-in cooler. boxes shoved under storage racks in walk-in cooler 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. dishwasher observed handling dirty food wares then handling clean without washing hands inbetween tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employees observed not washing hands directly before each new pair of gloves
- Critical. Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time. employee observed towel-drying food wares without allowing to air dry
- Critical. Equipment food-contact surfaces and utensils not sanitized. employee observed washing and rinsing metal food pans, plastic food tubs, tongs, salad bowl, and a cutting board in 3 sink but not sanitizing before putting them away
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. three soups/sauces from yesterday ranging from 52 -54 . Corrected On Site. thrown out
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw lobster in WIC
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over sauce and dough in WIC. Repeat Violation.
- Critical. Observed food stored on floor. many boxes in WIF
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee handled raw chicken with gloved hand then continued to handle clean customer's plates and sandwiches without taking off gloves and washing hands inbetween
- Critical. Observed toxic container reused for food storage. detergent bucket from dishmachine reused to hold sauce in WIC
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/18/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/5/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/5/2008 | Routine - Food | Warning Issued |
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