- Basic - Bathroom doors not self-closing. **Repeat Violation**
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. (Under freezers in office.) **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. (At sandwich prep board.)
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. (Large 3 bay sink at cookline. Left bay filled with soapy water and dishes. Right and center bays empty. Right bay blocked by wire drain board.)
- Basic - Floor area(s) covered with standing water in walk in cooler.
- Basic - Food debris accumulated on kitchen floor under fryer station and 3 compartment sink and around all floor-wall edges.
- Basic - Holes in wall where plumbing lines run from water heater room to 3 bay sink and hand sink at cook line. **Repeat Violation**
- Basic - Wall soiled with accumulated grease behind fryers.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. (Observed employee washing dishes and rinsing under running water. No sanitizer set up. Dishes observed in drain board hanging in sanitizer bay.)
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hole in wall where handsink plumbing lines run thevwall at prep line. **Repeat Violation**
- Basic - Urinal not flushing/functioning properly. Unit is under maintenance at time of inspection.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. (Portioned raw chicken, beef)
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. (300ppm quaternary ammonium bar 3 compartment sink)
- 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 - Cold water not provided/shut off at employee handwash sink. (At prep line, 3 compartment sink, hot water is 135°F and too hot for proper hand washing)
- Intermediate - No cold running water at three-compartment sink. (135°F hot water. Cold water shut off)
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. (Reads 130°F in ice bath)
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.(restrooms)
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. (Food storage area of office) **Repeat Violation**
- Basic - Equipment in poor repair. (Prep line cooler ambient air at 52°F )
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Gaskets/seals on holding unit in poor repair. (Reach in freezer)
- Basic - Hole in wall where pipes come thru under hand wash sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (52°F cheese, 52°F potato salad, 53°F cold cuts in prep line cooler. )
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cold cuts, prepared sandwiches, cheese.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. (Women's restroom 77°F at both hot and cold water sides.)
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area.( in back storage room near office)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.( walkin cooler)
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( upright freezer)
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.( rear door near ladies restroom)
- Basic - Plumbing system in disrepair.( hot water handle missing at ladies restroom faucet)
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.( mop sink room)
- Intermediate - Hot water not provided/shut off at employee handwash sink.( ladies restroom)
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Exhaust system off during the operation of cooking equipment. For reporting purposes only.[hood does not have operating suppression system]
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12/13/2012 | Routine - Food | Call Back - Complied |
- Exhaust system off during the operation of cooking equipment. For reporting purposes only.[hood does not have operating suppression system]
- Critical - Handwash sink not accessible for employee use at all times.[wall fan on top of sink]
- Critical - No handwashing sign provided at a handsink used by food employees.[ladies restroom] Corrected On Site.
- 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 : 12/13/2012.
- Critical - Observed an unprotected ice machine in a customer/nonsecure area.[rear of building]
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.[3 compartment sink]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[upright freezer]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area.[smoking food on side of building,no solid ground,food protection,etc]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[sandwiches]
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10/12/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed buildup of slime on beer tap drain trays.
- Critical - Observed buildup of slime on interior door of ice machine.
- Critical - Observed interior of bar reach-in cooler soiled with accumulation of food residue.
- Critical - Observed uncovered ice bucket behind bar.
- Wet mop not hung to dry.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Kitchen hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No conspicuously located thermometer in bar refrigerator.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed interiors of microwaves soiled.
- Critical - Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Critical - Observed toxic items stored by food on shelf above bar handwash sink.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Wet mop not hung to dry.
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor beneath equipment.
- Critical - Observed interior of microwave soiled.
- Observed walls soiled with accumulated food debris.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed walls soiled with accumulated food debris.
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured.
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed mop/service sink not accessible.
- Critical. No quaternary ammonium test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed sleeve of pizza boxes stored on floor next to bar refrigerator.
- Critical. Vacuum breaker mising at hose bibb.
- Observed walls soiled with accumulated grease.
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk]
- Observed employee with no hair restraint.
- Critical. Observed soil buildup inside ice bin.
- Observed carpeting installed in an improper location.[freezers stored on carpet]
- Lights missing the proper shield, sleeve coatings or covers.[walkin]
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.[correct wording required]
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
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8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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