- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Fan cover in RIC--in cooler has accumulation of dust/debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.Oranges.
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Mop/service sink in disrepair.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food.Shell eggs over corned beef
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
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3/28/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Ice buildup in walk-in freezer.
- Intermediate - Cutting board(s) stained/soiled.
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11/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Employee personal items stored in or above a food preparation area.Cellphone.
- Basic - Ice buildup in walk-in freezer.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Stored food not covered in reach-in cooler.Chicken,cut tomato.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.Pans store in front.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink.
- 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. **Warning**
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9/19/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink not accessible for employee use at all times. **Repeat Violation** . During call back observed container with dirty silverware inside front counter by cook line.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Slicer blade guard soiled with old food debris.
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6/12/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. **Repeat Violation**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. **Repeat Violation**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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.
- Intermediate - Slicer blade guard soiled with old food debris.
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6/11/2013 | Complaint Full | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. sandwiches at 49 degrees fahrenheit ham at 47 degrees fahrenheit
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed 1 dead roach on premises.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed encrusted material on can opener.
- Critical - Observed small flying insects in bar area.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed encrusted material on can opener.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed food debris accumulated on kitchen floor. Corrected On Site.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed unnecessary items on the premise.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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7/7/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. WATER ONLY REACHING 155
- Critical - Observed bottles stored in ice used for drinks. inSIDE ice machine
- Critical - Observed handwash sink used for purposes other than handwashing. HANDSINK BY DISHWASHING AREA
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. HANDSINK BY DISHWASHING AREA
- Critical - Handwashing cleanser lacking at handwashing lavatory. FRONT HANDSINK
- Critical - No conspicuously located thermometer in holding unit.
- Observed food debris accumulated on kitchen floor. SECOND FLOOR PREP KITCHEN and FOOD STORAGE AREAS
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. HANDSINK IN SECOND FLOOR PREP KITCHEN
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN OVER BEEF INSIDE REACHIN COOLER FRONT COOK LINE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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9/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. Corrected On Site.
- Critical. Observed food stored on floor. bread bar/sandwiches station
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times. BAR AREA SINK BEING USED TO STORE ITEMS
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees. Bar/sandwiches station and kiTCHEN area
- Critical. Hand wash sink lacking proper hand drying provisions. BAR/SANDWICHES STATION AREA and kiTCHEN area
- Critical. Observed small flying insects in bar area.
- Critical. Observed toxic item stored by food.
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- No copy of latest inspection report.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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7/21/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed food debris accumulated on kitchen floor.
- No Heimlich maneuver sign posted.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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3/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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12/30/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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