- Basic - Attached equipment soiled with accumulated dust, air vents over cooks line
- 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., backpack by sauces.
- Basic - Exterior door has a gap at the threshold that opens to the outside., back door in hallway to Office.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers., over beer kegs by back area.
- Basic - Table bottom shelf with rust that has pitted the surface, by cooks line.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- 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.touching lemons with bare hands, bar area. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual ware-washing was 0 ppm.. Do not use equipment/utensils not properly sanitized.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Admin Complaint**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. **Admin Complaint**
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - Slicer blade soiled with old food debris.
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07/22/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom, wall by deep fryers. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **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 - Water filter not changed according to manufacturer's instructions, not dated , dry storage area. **Warning**
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07/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom, wall by deep fryers. **Warning**
- Basic - Floor area(s) covered with standing water, by cooks line. **Warning**
- Basic - Floors not maintained smooth and durable, floor by walk in entrance was warped and had gaps. **Warning**
- Basic - Objectionable odor in establishment, by dishwashing area. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **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 - Water filter not changed according to manufacturer''s instructions, not dated , dry storage area. **Warning**
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5/21/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, next to single service items in storage rack. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair, reach in cooler by cooks line had ambient temp of 44°f **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom, wall by deep fryers. **Warning**
- Basic - Floor area(s) covered with standing water, by cooks line. **Warning**
- Basic - Floors not maintained smooth and durable, floor by walk in entrance was warped and had gaps. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Objectionable odor in establishment, by dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, top of deli unit by cooks line. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cream cheese 44°f, Coleslaw 46°f, ham 46°f. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **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 - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled, degreaser and cleaner. **Corrected On-Site** **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions, not dated , dry storage area. **Warning**
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5/20/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile in disrepair. KITCHEN
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water. KITCHEN AREA
- Basic - Garbage or debris on floor under, around, or behind equipment in bar.
- Basic - Hole in ceiling. 2 HOLES IN MENS ROOM CEILING
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of refrigerator in disrepair/has exposed insulation. LID FOR FAR LEFT RIC PREP TABLE
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. RIC, FAR LEFT UNIT IN KITCHEN
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. SHELVING IN BACKROOM. MADE OF UNSEALED WOOD
- Basic - Soiled dry wiping cloth in use. SET ON TOP OF CUTTING BOARD
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler. CHEESE, AU JUS, MARINATING TOMATO SAUCE, CHEESES
- Basic - Wall in disrepair. IN KITCHEN(5holes)
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor. COOKLINE **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. CLARIFIED BUTTER ON GRILL LINE, 118°
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. GRILL COOK
- High Priority - Live, small flying insects in food preparation area. MULTIPLE SIGHTED
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. PAR COOKED WINGS,55° BIB LETTUCE,59° SPRING MIX,48° COLE SLAW, 45° GRILLED CORN, 48°
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. See stop sale. BUTTER LEFT OUT IN KITCHEN FOR TWO DAYS AT 77°
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. PAR COOKED CHICKEN WINGS, 55°. COOKED AT 9:45am. Temped at 3:45pm
- High Priority - Toxic substance/chemical improperly stored. WD-40 STORED ON TOP OF ICE BIN
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. BAR
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. BACK SINK **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. GLASS CLEANER AT BAR
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor soiled/has accumulation of debris. In walk in cooler. Near beer kegs.
- Basic - Hood filter missing from hood system.
- Basic - Old labels stuck to food containers after cleaning. On clean dish rack in kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Flour on bottom of dry storage rack in kitchen.
- High Priority - Raw chicken stored in a drawer in front of raw hamburger meat on cookline.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Handsink in the back.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken was 46f, chicken 51f, reach in cooler by cooksline . This violation must be corrected by : 10-31-12.On 11-1-12 Chicken was 56f, cheeses 56f, deli unit by cooksline . March 6 observed chicken 43F, cheese 43F, cheese sauce 50F, Hamburgers 39F in deli unit by cooks-line.
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3/6/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken was 46f, chicken 51f, reach in cooler by cooksline . This violation must be corrected by : 10-31-12.On 11-1-12 Chicken was 56f, cheeses 56f, deli unit by cooksline .
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, deli reach in cooler was 48f. On 11-1-12 Deli unit had ambient temp of 50f, chicken 56f, cheese 56f, cooksline .
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation, back door with big gap under door, back door.
- Violation: 36-22-1 Observed floor area(s) covered with standing water by 3 compartment sink .
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11/1/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, deli reach in cooler was 48f.
- Critical - Handwash sink not accessible for employee use at all times, blocked with bicycle.
- No copy of latest inspection report.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels, handsink by ice macker.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils by slicer.
- Critical - Observed buildup of black slime in the interior of ice machine.
- Observed employee with no hair restraint, cooks.
- Critical - Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water by 3 compartment sink .
- Critical - Observed handwash sink used for purposes other than handwashing, holding sleeves of cups by mop sink.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, by cooksline .
- Critical - Observed obstructed emergency exits, blocked with cans of red bull. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken was 46f, chicken 51f, reach in cooler by cooksline . This violation must be corrected by : 10-31-12.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, back door with big gap under door, back door.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, by hallway holding soda station.
- Critical - Working containers of food removed from original container not identified by common name, flour and squeeze bottle with oil, dry storage rack by ice maker.
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10/30/2012 | Routine - Food | Warning Issued |
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom - dining area and used by female employees.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements - licensed for 50 seats - approximately 68 seats counted [both inside and outside. Seating change evaluation form provided to operator.
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3/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom - dining area and used by female employees.
- Equipment and utensils not properly air-dried - plastic food and drinking glasses - kitchen.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements - licensed for 50 seats - approximately 68 seats counted [both inside and outside. Seating change evaluation form provided to operator.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container - handle of ice scoop stored in ice - bar.
- Critical - No handwashing sign provided at a handsink used by food employees - if used by employees, restrooms in dining area must display hand wash sign.
- Non-handled scoops used in food containers - cold prep table.
- Critical - Observed an employee beverage container on a food preparation table or over/next to clean equipment/utensils - prep table near cookline. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface - one section of extraction hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer - at back of blade. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing - straws observed in handsink next to soda machine. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - chicken wings, cheese slices and raw chicken at 52-55F; raw beef burger at 48F for under 3 hours - transferred to walk in cooler for cooling to 41F. This violation must be corrected by : 3-2-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - heavy whipping cream. Corrected On Site - discarded by chef.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - pulled pork and pasta - cold prep station. This violation must be corrected by : 3-2-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - raw chicken breast - kept out on cookline during lunch - less than 4 hours - transferred to walk in cooler for cooling to 41F. This violation must be corrected by : 3-2-12.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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2/29/2012 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen./ 5 fruit flies/ 5 flies in kitchen
- Violation: 36-14-1 Observed grease accumulated on kitchen floor./ cooks line/ around equipment
- Violation: 36-15-1 Observed food debris accumulated on bar floor and behind equipment
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers./ walk in cooler
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle./ top of dish sink/ bar area by hand sink
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10/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.// reach in cooler 2 at 50f
- Critical - Handwash sink not accessible for employee use at all times./ back hand sink blocked by mop bucket and pans in the sink
- Critical - Handwashing cleanser lacking at handwashing lavatory./ back hand sink
- Lights missing the proper shield, sleeve coatings or covers./ walk in cooler
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./ next to ice tea containers bottlled water
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated dust./ walk in cooler
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- 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./ changing gloves
- Observed food debris accumulated on bar floor and behind equipment
- Observed grease accumulated on kitchen floor./ cooks line/ around equipment
- Critical - Observed handwash sink used for purposes other than handwashing.// metal srubbie in hand sink on cooks line Repeat Violation.
- Critical - Observed live flies in kitchen./ 5 fruit flies
- Observed old labels stuck to food containers after cleaning./ on storage shelf
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ shrimp 45f ric 2/ chicken wings 45f ric 2, hamburger 45f ric2
- Critical - Observed unlabeled spray bottle./ top of dish sink/ bar area by hand sink
- Wet mop not hung to dry./ walk in cooler
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10/24/2011 | Routine - Food | Warning Issued |
- Clean pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. by bev station
- Observed cutting boards grooved/pitted and no longer cleanable. at cook line
- Observed dusty air vent covers in walk in cooler.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing. straw and scum in server HWS. scrubber and food residue in cook HWS
- Observed personal care item stored with food. aprons and backpack hung from dry storage shelves
- Observed utensils stored in crevices between equipment. chopper blade wedged between HWS and wall at cook line
- Wet wiping cloth not stored in sanitizing solution between uses. soiled cloth on cook line HWS
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. keft side prep cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. leftside cookline prep cooler.
- Critical. No conspicuously located thermometer in holding unit. rightside cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed server and chef touch lettuce for garnish. Corrected On Site.
- Critical. Observed beverage container on a food preparation table or over/next to clean equipment/utensils. on food prep shelf over prep line.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. bar 3 comp sink. Corrected On Site.
- Critical. Observed buildup of black soil in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer. meat crumbs
- Utensils not properly air-dried. server drying knives with wiping towel.
- Observed utensils stored in crevices between equipment. knives in between prep tables.
- Critical. Handwash sink not accessible for employee use at all times. back prep kitchen sink blocked by equipment.
- Critical. Observed handwash sink used for purposes other than handwashing. server handsink storing drink mats. Corrected On Site.
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10/21/2010 | Routine - Food | Warning Issued |
- Critical. Operator might serve raw oysters a warning sign with required language must be provided.
- Critical. Working containers of food removed from original container not identified by common name. flour container. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. cooling chicken wings in deep container with plastic cover.
- Critical. Observed potentially hazardous food thawed at room temperature. tubes of ground beef. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour container.
- Observed employee with no hair restraint. chef preparing bacon.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. Hand wash sink lacking proper hand drying provisions. bar sink
- Critical. Observed small flying insects in back kitchen area.
- Ceiling not smooth and easily cleanable. Above walkin cooler door area.
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2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermometers provided and conspicuously placed
- Plumbing installed and maintained
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items labeled and used properly
- Other conditions sanitary and safe operation
- Critical. Employee training validation
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11/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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