- Basic - Air conditioning vent cover has accumulation of mold-like substance- over cook line.
- Basic - Fries not covered in reach in freezer.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers- dry storage and ice machine room.
- Basic - Moderate amount of grease accumulated under cooking equipment.
- Basic - Mop sink water turned off at mop sink due to leaking faucet/fixture.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Basic - Soiled shelving throughout kitchen.
- Basic - Unnecessary items on the premise outside and in attached room/enclosure- collection of kitchen ware items, ice cream machine, scrap metal, fryer, odds and ends, chest freezer.
- Basic - Walls soiled with accumulated grease- cook line.
- High Priority - Fresh garlic-in-oil held at greater than 41 degrees Fahrenheit- 78°. Iced down.
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- rice spoon at buffet. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing- sanitizer bucket store in. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked- ribs and chicken. **Corrected On-Site**
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. All floors along walls soiled, need to have cleaned. **Warning**
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5/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food: rice on makeline. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment doors and handles: most reach-in units.
- Basic - Clean cups/glasses not properly air dried - wet nesting: wait station.
- 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. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items: cell phone on bottles of ketchup. **Corrected On-Site**
- Basic - Equipment in poor repair: cracked ice deflector inside ice machine.
- Basic - Floors not constructed to be easily cleanable: boards throughout kitchen and food prep area / torn linoleum in storage area.
- Basic - Grease and food debris accumulated under and between cooking equipment and reach-ins throughout kitchen and food prep area.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit: on buffet and on makeline. **Corrected On-Site**
- Basic - Lights in food preparation and food storage areas missing the proper shields, sleeve coatings or covers.
- Basic - Reach-in cooler gasket torn/in disrepair: chicken cooler in dishpit.
- 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: 0ppm, operator placed call to Autochlor.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: cucumber salad 53°, cut tomatoes 61°, cut melons 51° (items less than 2 hours, added to establishment's TPHC program). **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food: raw beef and raw bacon over sauces in reach-in cooler / raw chicken over raw mussels and raw fish in reach-in freezer in storage room.
- Intermediate - Accumulation of black/green/pink mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink: in three-compartment sink. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue: unit between makeline and dishpit.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling: ribs 123°; less than one hour. Moved to hot hold unit. **Corrected On-Site**
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. All floors along walls soiled, need to have cleaned. **Warning**
- Basic - Old, unused equipment stored outside. **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**
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4/7/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. All floors along walls soiled, need to have cleaned. **Warning**
- Basic - Floor soiled/has accumulation of debris. Under/behind ice machine. **Warning**
- Basic - Old, unused equipment stored outside. **Warning**
- Intermediate - Food manager certification expired. **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**
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3/11/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. All floors along walls soiled, need to have cleaned. **Warning**
- Basic - Floor soiled/has accumulation of debris. Under/behind ice machine. **Warning**
- Basic - Old, unused equipment stored outside. **Warning**
- Intermediate - Food manager certification expired. **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**
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1/10/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. All floors along walls soiled, need to have cleaned. **Warning**
- Basic - Ceiling in disrepair. In dry storage area. **Warning**
- Basic - Floor soiled/has accumulation of debris. Under/behind ice machine. **Warning**
- Basic - Old, unused equipment stored outside. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.tops of Coleman coolers. **Warning**
- Basic - Wall in disrepair. By dish storage. **Warning**
- Intermediate - Food manager certification expired. **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**
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10/23/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. All floors along walls soiled, need to have cleaned. **Warning**
- Basic - Ceiling in disrepair. In dry storage area. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning** **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed. **Warning** **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris. Under/behind ice machine. **Warning**
- Basic - Food stored on floor.Beer. **Corrected On-Site** **Warning**
- Basic - Old, unused equipment stored outside. **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gap where wall meets floor, by RIC. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.tops of Coleman coolers. **Warning**
- Basic - Wall in disrepair. By dish storage. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spicy beef salad. Explained to manager time vs temperature as public health control. Manager explained salad will turn to grease if chilled. Manager elected to change procedures to time instead of temperature. **Warning** **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 2 old droppings. Called office, was told to do 24hour callback. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Food manager certification expired. **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**
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10/22/2013 | Routine - Food | Warning Issued |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, bracelet.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 200 in waitress area.
- High Priority - Displayed food not properly protected from contamination. Portion cups with sauce on buffet. **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. Employee scooping ice with cup.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken/beef over fish in upright freezer in storage room.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements, barehand contact.
- 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, expired 12/12.
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Refrigerator at 50 degrees fahrenheit, unit is being replaced and no potentially hazardous foods are stored in unit.
- Critical - Observed buildup of debris in the interior of ice machine. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken on buffet at 129 degrees fahrenheit for less than 4 hours.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0ppm waitress area. Repeat Violation.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Bathroom floors between mens and womens restroom soft. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory, cookline.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed buildup of soiled material on ice chute, dining room. Repeat Violation.
- Critical - Observed dented/rusted cans, sliced peaches.
- Critical - Observed food stored on floor, onions.
- Critical - Observed handwash sink used for purposes other than handwashing, lettuce in cookline handsink. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, rinsing towel in cookline handsink.
- Observed ice buildup in walkin freezer. Repeat Violation.
- Critical - Observed interior of reach-in cooler with accumulation of water, cookline. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork at 47 degrees fahrenheit in ice coldhold, for less than 4 hours.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potatoe salad at 45 degrees fahrenheit on makeline less than 4 hours.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, rice.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0ppm towels frontline. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name, flour.
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3/15/2012 | 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.
- Critical - Observed buildup of black mold like substance in the interior of ice machine. Repeat Violation.
- Critical - Observed buildup of soiled material on ice chute.
- Critical - Observed cellphone/keys on top of beans(can).
- 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. Employee handling broom to clean dishes.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Observed floor between mens restroom and womens restroom soft. Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in 3 compartment sink.
- Critical - Observed food stored on floor, chicken walkin freezer.
- Critical - Observed handwash sink used for purposes other than handwashing, ice in handsink next to silver refrigerator. Corrected On Site.
- Observed ice buildup in walkin freezer.
- Critical - Observed interior of reach-in cooler soiled with accumulation of water, cookline.
- Critical - Observed uncovered food in walkin freezer, chicken.
- Wet wiping cloth not stored in sanitizing solution between uses, cookline.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0ppm waitress area.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reachin cooler at 46 degrees fahrenheit.
- Floor between mens and womens not in good condition, soft floor.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice scoop on top of ice machine.
- Critical - No conspicuously located thermometer in upright reachin cooler glass doors.
- Critical - Observed buildup of black mold like substance in the interior of ice machine. Repeat Violation.
- Critical - Observed buildup of soiled material on ice chute.
- Critical - Observed handwash sink used for purposes other than handwashing, rinsing towels in kitchen handsink. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Slaw at 48 degrees fahrenheit potatoe salad at 48 degrees fahrenheit eggrolls at 48 degrees fahrenheit in reachin cooler. Repeat Violation.
- Observed single-service items stored on floor, bowls.
- Observed unnecessary items on the premise, several items outside backdoor. Repeat Violation.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Slaw at 47 degrees fahrenheit in makeline.
- Critical. Unpackaged food not protected from environmental sources of contamination during storage, salad plates stacked on top of each other.
- Wiping cloth chlorine sanitizing solution not at proper maximum strength, towels frontline at 200+. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled upright freezer gaskets across from makeline.
- Critical. Observed soiled refrigerator gaskets across from makeline.
- Critical. Observed buildup of black mold like substance in the interior of ice machine.
- Critical. Observed interior of 3-door upright cooler soiled with accumulation of food residue. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing, rins towels..
- Floors not maintained smooth and durable. Floor panels broke in front of upright cooler.
- Observed unnecessary items on the premise, outside unused equipment. Repeat Violation.
- Critical. Establishment operating without a current Hotel and Restaurant license, expired 06-01-10.
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8/30/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, rice. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit rice coldheld at 77 degrees fahrenheit and 74 degrees fahrenheit for less than 4 hours.
- Critical. Observed raw animal food stored over ready-to-eat food, raw chicken over vegtables in 3 door upright cooler.
- Critical. Observed employee improperly washing hands, washed gloved hands. Corrected On Site.
- Wiping cloth chlorine sanitizing solution at improper strength 200+ towel waitress area. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets, cookline.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, 3 door uoright cooler.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed toxic item improperly stored, stored in both restrooms. Repeat Violation.
- Critical. Observed unlabeled spray bottle. Repeat Violation.
- Observed unnecessary items on the premise. Repeat Violation.
- Critical. Employee training expired for 1 employee.
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/19/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, rice.
- Critical. Working containers of food removed from original container not identified by common name, marinated meat in upright freezer.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, shell eggs at 78 degrees fahrenheit to 81 degrees farienhiet(temp 7 out of 3.5 dozen) shrimp at 71 degrees fahrenheit.
- Critical. Observed shell eggs stored over ready-to-eat food(vegtables).
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm.
- Wiping cloth chlorine sanitizing solution not at proper maximum strength, cookline 200+.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets, dressing cooler.
- Critical. Observed buildup of black mold like substance in the interior of ice machine.
- Observed single-service items stored on floor, cups.
- Dumpster not on proper pad.
- Critical. Observed unlabeled/mislabeled spray bottle.
- Observed unnecessary items on the premise, broken equipment paint cans.
- Critical. Establishment operating without a current Hotel and Restaurant license, expired 06-01-09.
- Critical. Observed expired Food Manager Certification, expired 09-08-09.
- Critical. Employee training expired.
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10/5/2009 | Routine - Food | Warning Issued |
| No report available. | 6/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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