- Basic - Bowl or other container with no handle used to dispense food. In bulk, in sauces **Warning**
- Basic - Floors not constructed to be easily cleanable. Grout missing in warewashing area **Warning**
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Exposed insulation in outside produce walk in cooler **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Make line steak reach in cooler **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. In walk in cooler meat cutting room blocked by equipment **Warning**
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10/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. In bulk, in sauces **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Large helium tank in storage unit not secured **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Floor area(s) covered with standing water. In bar area **Warning**
- Basic - Floors not constructed to be easily cleanable. Grout missing in warewashing area **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Spoon handles down in coleslaw **Warning**
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Exposed insulation in outside produce walk in cooler **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At meat cutting room handsink **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Filled with ice and placed directly on top of meats **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Make line steak reach in cooler **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. In walk in cooler meat cutting room blocked by equipment **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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08/27/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. At dish area
- 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 personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Floor tiles cracked, broken or in disrepair. At bar
- Basic - Floors not constructed to be easily cleanable. At dish area
- Basic - Food storage container/container lid cracked or broken. Lexan containers
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Water leaking from faucet/faucet handle. At hand wash sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At dish area **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Creamer 59°
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repairman called
- Intermediate - Cold water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice placed in walk in cooler **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Floors not constructed to be easily cleanable. Grout missing dishwashing area.
- Basic - Food-contact surface not smooth and easily cleanable. In sealed wood in outside walk in cooler with produce.
- Basic - Hole in ceiling. Around piping/conduit.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Outside produce walk in cooler
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Outside produce walk in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Walk in cooler meat cutting station hand wash sink.
- Basic - Old labels on food containers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Ribs 109°
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Chopped Lettuce 54°
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Steel pan in sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Ribs in steel pans. 109°
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cutting lemons. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Dish area, bar area. **Warning**
- Basic - Food stored outside. Pepperoncini **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in freezer and above bar. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. On cook line **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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4/2/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cutting lemons. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Equipment in poor repair. Exposed reach in cooler insulation on door. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Dish area, bar area. **Warning**
- Basic - Food stored outside. Pepperoncini **Warning**
- Basic - Hole in ceiling. Back area conduit. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in freezer and above bar. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Too strong **Corrected On-Site** **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. On cook line **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. **Warning**
- High Priority - Toxic substance/chemical improperly stored. Between reach in cooler on cook line. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In walk in cooler meat prep area removed on wall. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. In dish area. **Warning**
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1/31/2013 | Complaint Full | Warning Issued |
- Ceiling tile missing. By back entrance.
- Critical - Cold water not provided/shut off at employee handwash sink. Handsink across prep area.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Inside bulk food containers.
- Lights missing the proper shield, sleeve coatings or covers. Inside walk in cooler.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface. Under cutting board.
- Observed cutting board grooved/pitted and no longer cleanable. Cook line.
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. To hold fried onion rings.
- Observed gaskets with slimy/mold-like build-up. Reach in freezer/cooler cook line.
- Observed gaskets/seals on cold holding unit in poor repair. Cook line.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cook line and reach in coolers.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Observed single-service articles stored without protection from contamination. Cook line.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walk in cooler.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Prep area.
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing....bar floor drain
- Critical - Hand wash sink lacking proper hand drying provisions.....kitchen
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits....old food in over/under broiler on cook line
- Critical - Observed live flies in kitchen.
- Critical - Observed unlabeled spray bottle....behind bar
- Critical - Vacuum breaker mising at hose bibb....hose at dish machine slop sink area.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing....soda / dry goods room.
- Critical - Hot water not provided/shut off at employee hand wash sink....hand sink near ice cream station in kitchen
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed clean equipment stored on floor....cutting boards touching floor near walk in cooler entrance
- Observed equipment in poor repair....chipped dinnernplates on cook oine.
- Critical - Observed food stored on floor....box of chicken in walk in cooler.
- Critical - Observed unlabeled spray bottle.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.2 door glass reach in cooler and salad coolerbatb47F.
- Critical - Handwashing cleanser lacking at handwashing lavatory....near dishmachine prep area.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees....ladies room.
- Observed employee with no hair restraint.
- Critical - Observed food stored in ice used for drinks....cups with condiments in ice bin.
- Critical - Observed food stored on floor....box in walk in cooler.
- Critical - Observed food stored on floor....bread crumb bag in back storeroom
- Critical - Observed live flies in kitchen.
- Observed nonfood-contact equipment in poor repair...2 door glass reach in cooler has 1 broken door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....processed eggs and plant foods in coolers
- Obseved hood filters in disrepair....cook ne.
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name....under 3 comp sink in kitchen.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....sauce in walk in coolet.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hot water not provided/shut off at employee hand wash sink....bar handsink
- Observed leaking pipe at plumbing fixture....under dishmachine receiving area in kitchen
- Critical. No handwashing sign provided at a handsink used by food employees....ladies room.
- Critical. Hand wash sink lacking proper hand drying provisions....near mixer in kitchen.
- Critical. Observed an uncovered electrical box....soda box store room. For reporting purposes only.
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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4/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Prime rib left over from last night being reheated in ALto Sham at ambient air temperature of 128 degrees F. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient air temperature in refrigerated salad dispenser 56 degrees F. This violation must be corrected by : 4/14/10. This violation must be corrected by : 4/14/10.
- Critical. No conspicuously located thermometer in holding unit. Lift top cooler at cooks line.
- Critical. No conspicuously located thermometer in holding unit. Reach in cooler at cooks line.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed employee cutting onions, tomatos with bare hands. Corrected On Site.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. Thermostat on Alto Sham cooking/holding unit used for reheating left over prime rib reads 225 degrees F. Actual ambient air temperature inside uni 128 degrees F This violation must be corrected by : 4/14/10.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Pot ds stored partially under handwash sink.
- Critical. Vacuum breaker mising at hose bibb. Hose in dishroom.
- Critical. Observed toxic item improperly stored. Chemical spray bottle on top of meat display case.
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4/13/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit. Reach in at cooks line.
- Critical. Observed food stored on floor. Bustub of vegetables on floor in walkin cooler.
- Observed old labels stuck to food containers after cleaning.
- Observed build-up of grease on nonfood-contact surface. Heavy buildup on hood filters.
- Critical. Cold water not provided/shut off at employee handwash sink. Handsink by dishroom/prep area.
- Critical. Hot water not provided/shut off at employee hand wash sink. Handsink by dishroom/prep area.
- Critical. Hot water not provided/shut off at employee hand wash sink. Hanink by entrance to dishroom.
- Critical. Vacuum breaker missing at hose bibb.Hose in dishroom.
- Critical. Observed spray hose at dish sink lower than flood rim of sink. Hose connected to sink in dishroom.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed grease accumulated under cooking equipment.
- Observed rotting food debris accumulated under storage racks in outside produce cooler.
- Observed food debris accumulated under booths in diningroom.
- Critical. Observed unlabeled spray bottle.
- Critical. Manager lacking proof of Food Manager Certification. PLEASE FAX COPY OF FOOD MGR CARD TO 813 356 1613 ATTN D GLENN This violation must be corrected by : 5/25/10.
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Eggs stored above butter and guacamole in walkin cooler.
- Critical. Bottom of dipperwell needs cleaning.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Mixer attachments stored in tub on floor under handsink.
- Equipment and utensils not properly air-dried.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small flat top not under hood system.
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12/7/2009 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Critical. Violation: 30-02-1 Vacuum breaker missing at hose bibb. Hose connected in dishroom.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
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7/28/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of beef in display case 54 degrees F. This violation must be corrected by : 728/09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Upright cooler at cooks line.
- Observed old labels stuck to food containers after cleaning.
- Critical. Cold water not provided/shut off at employee handwash sink. Handsink behind mixer.
- Critical. Hot water not provided/shut off at employee hand wash sink. Handsink behind kitchen.
- Critical. Vacuum breaker missing at hose bibb. Hose connected in dishroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
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7/27/2009 | Routine - Food | Warning Issued |
| No report available. | 3/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Call Back - Complied |
| No report available. | 12/8/2008 | Routine - Food | Warning Issued |
| No report available. | 7/15/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/14/2008 | Routine - Food | Warning Issued |
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