- Basic - Bowl or other container with no handle used to dispense food. Spices **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda boxes **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
- Basic - Duct tape used to repair nonfood-contact surface. Handle on knife **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee personal items stored in or above a food preparation area. Phone, toothbrush, toothpaste, keys, etc above reach in cooler on cooks line **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Bulk bin flour **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. Woman's restroom
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. On cooks line
- Basic - Reuse of single-service articles. Spices container for cheeses.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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. Squeeze bottle on cooks line **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit.Beef stew soup 120°F, chicken soup 130°F, reheated 185°F, **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Taco shells above stove **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook placed toast on plate for service with bare hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Butter 70°F, moved to reach in cooler
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Cleaning rag **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.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid **Corrected On-Site**
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Flour bin under prep table across from walk in cooler
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Oil
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bread and chicken in walk in freezer
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cookline
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Equipment and utensils not properly air-dried - wet nesting. Across from mop sink
- Basic - In-use tongs stored on oven door handle.
- Basic - Single-service articles not stored inverted or protected from contamination. Foil pans
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Flour, under prep able across from wlk in cooler
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 46F, reach in cooler across from stove **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 45F, reach in cooler across from stove **Corrected On-Site**
- 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.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meat in walk in cooler
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Storage room
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dishmachine area
- Basic - In-use tongs stored on oven door handle. Cookline
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In Panko bin, across from walk in cooler
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage, 115F, stove, Corrected On-Site**
- 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. Eggs **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Dishmachine area
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Seasoning, on shelf above prep table across from three compartment sink
- Basic - Food stored in holding unit not covered. Steam table
- Basic - No handwashing sign provided at a hand sink used by food employees. Near cookline
- Basic - Stored food not covered in walk-in cooler. Fish and shrimp
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board near stove
- Basic - Working containers of food removed from original container not identified by common name. Flour under prep table across from walk in cooler **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to walk in cooler **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Roast, lasagna and potatoes in walk in cooler
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping food
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dishmachine area
- Basic - Food stored in holding unit not covered. Steam table,cookline
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Single-service articles not stored inverted or protected from contamination. Foil pans on shelf in soda box room, to go cartons on cookline
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board,back prep area
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On shelf with seasonings
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Dishmachine area
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Equipment and utensils not properly air-dried. food containers in dishmachine area
- Critical - Hand wash sink lacking proper hand drying provisions. near cookline Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. sink near cookline
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site. used another sink
- Critical - Observed food stored on floor. oil, linen room
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat in walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. fish in walk in cooler
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. butter on cookline
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. shell eggs on cookline
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. back prep table
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. watermelon in walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over broccoli in reach in cooler next to fryers
- Observed single-service articles improperly stored. to go cartons not inverted, bar
- Critical - Observed uncovered food in holding unit/dry storage area. cheese in reach in cooler across from grill
- Critical - Observed uncovered food in holding unit/dry storage area. pa ta in reach in cooler across from stove
- Critical - Observed uncovered food in holding unit/dry storage area. soup, hot holding
- Wet wiping cloth not stored in sanitizing solution between uses. on cutting board across from grill
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. dishmachine area
- Critical - No handwashing sign provided at a handsink used by food employees. next to three compartment sink
- Critical - Observed food stored on floor. oil in dry storage
- Critical - Observed food stored on floor. oil under three compartment sink
- Observed gaskets/seals on cold holding unit in poor repair. salad cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Observed single-service articles improperly stored. to go cartons not inverted
- Critical - Observed unlabeled spray bottle.bar
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris---underside of reachin cooler door handles
- Observed build-up of food debris--under left flattop grill
- Critical - Observed dented tuna can on can rack.
- Observed food debris accumulated on walkin cooler floor---corner on rightside
- Observed personal care item stored with food....cellular phone stored on plates on cook's line Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength...200 ppm in dishwasher area
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3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked...ribs in walkin cooler
- Critical. Observed cases of potatoes and onion stored in outside screened room. Corrected On Site...placed in storage room
- Observed build-up of food debris--inner/upper section of dishmachine doors.
- Observed hole in wall...by water heater room
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12/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect..cook's touching foods with no gloves when inspector first walked into kitchen Corrected On Site...gloves worn.
- Observed rear panel of hobart mixer is cracked.
- Rust buildup at bottom of icescoop holster at icemachine
- Observed wall in disrepair....outside screen torn behind walkin cooler.
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.[flat of eggs]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[flat of 30 eggs, 67 degrees]
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.[in back prep]
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.[on cooks counter]
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Observed leaking pipe at plumbing fixture.[3 compartment sink]
- Critical. No handwashing sign provided at a handsink used by food employees.[at bar sink]
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.[at buckets ]
- Carbon dioxide/helium tanks not adequately secured.[out back]
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.in potatos on cookline
- Violation: 10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.in bulk bins
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing. at bucket Corrected On Site.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.under plates
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.washing dishes and filling buckets
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/15/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter 67 degrees on counter Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.67 degrees pancake batter Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.in potatos on cookline
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.in bulk bins
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit.dishes not properly washed, rinsed and sanitized
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. at bucket Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.under plates
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.top shelf of cookline Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.knife rack by slicer dirty
- Critical. Observed handwash sink used for purposes other than handwashing.washing dishes and filling buckets
- Observed attached equipment soiled with accumulated dust.above cookline ceiling tiles and hoods dusty
- Observed dusty ceiling tiles and/or air conditioning vent covers.throughout
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/13/2009 | Routine - Food | Warning Issued |
| No report available. | 5/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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