- Basic - Build-up of black debris on dish racks.
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured behind bar.
- Basic - Ceiling tile missing. Kitchen area. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen.
- Basic - Food stored in holding unit not covered. **Repeat Violation**
- Basic - Food stored on floor. Bag of onions.
- Basic - Gaskets with slimy/mold-like build-up. Beverage air cooler.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in chest freezer.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 48°F, reach in cooler.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar.
- 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.
- Intermediate - Interior door to chest freezer, cracked, chipped.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing in kitchen.
- Basic - Food stored in holding unit not covered.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of black mold like debris on dish racks.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Ceiling tile missing.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled dry wiping cloth in use.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 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. gloves available.
- 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.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface. Dry storage shelf.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 56°F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
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9/24/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on fryers.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Ceiling tile missing in kitchen.
- Basic - Clean pots and pans not stored inverted or in a protected manner.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
- Basic - Nonfood-grade bags used in direct contact with food. Freezer.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soil residue build-up on dish racks.
- Basic - Wall soiled with accumulated grease in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Ham, Roast beef.
- Intermediate - Cutting board(s) stained/soiled.
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored in holding unit not covered.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small reach in cooler.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburger patties 47?F, Raw chicken 44?F.
- High Priority - Raw beef not properly separated from ready-to-eat food inside reach in freezer.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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 meats.
- Intermediate - Interior of freezer soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar.
- Intermediate - No soap provided at handwash sink. Bar.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing in kitchen.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed interior of microwave soiled.
- Critical - Observed unlabeled spray bottle with clear substance.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food,lettuce, by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Gloves available.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed ripped/worn cardboard used as shelf cover.
- Critical - Observed soiled salad/sandwich cooler gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mashed potatoes, 119 degrees Fahrenheit, hot holding.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beef, turkey.
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Missing hand wash sign at handwashing sink behind bar.
- Critical - Missing paper towels at handwashing sink behind bar.
- The cutting boards were grooved/pitted at cook line.
- Critical - There was an unlabeled spray bottle with clear substance - chemical storage area.
- Critical - There was black debris inside the ice machine.
- There was grease on the hood filters above the fryers.
- There was residue buildup on dish racks.
- There were non-food grade bags used for food storage inside reach in freezer.
- There were wet wiping cloths not stored in sanitizer - cook line.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Rust on reach in cooler shelves.
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10/3/2011 | Routine - Food | Call Back - Complied |
- Food-contact surface not smooth and easily cleanable. Rust on reach in cooler shelves.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Cook line cooler.
- Critical - No proof of required employee training provided.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on hood filters.
- Critical - Observed food stored on floor. Onions.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Bar.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corn beef and cheese.
- Critical - Observed uncovered food in dry storage area. Bread.
- Observed walls soiled with debris in kitchen area.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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8/2/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, pasta, meats
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product. Probe thermometer range from 50F-550F.
- Violation: 15-31-1 Observed wood shelving holding plates on cookline not smooth and easily cleanable.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. across from cookline.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. mopsink.
- Critical - Violation: 35B-15-1 Observed 2 broken windows in kitchen.
- Violation: 37-05-1 Observed walls soiled in kitchen
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. hood filters
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6/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Exterior ice cheset holding bacon and calamari at 53F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Mystic cooler holding deli meat at 51F and soup and cheese at 47F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. bar cooler holding half and half at 47F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Unit may be used to wash but separate manual sanitation must be used.
- Critical - Hand wash sink lacking proper hand drying provisions. bar. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. True unit. Corrected On Site.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product. Probe thermometer range from 50F-550F.
- Critical - Observed 2 broken windows in kitchen.
- Observed attached equipment soiled with accumulated grease. hood filters
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Calamari at 53F, bacon at 53F, in exterior ice chest
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli meat at 51F, cheese at 47F, soup at 47F in mystic cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Half and half at 82F for 30 minutes per operator. Item returned to cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Half and half in bar cooler at 47F.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, pasta, meats
- Critical - Observed raw animal food stored over cooked food. raw beef over key lime pie in reach in freezer.
- Critical - Observed soiled reach-in cooler gaskets. across from cookline.
- Observed walls soiled in kitchen
- Observed wood shelving holding plates on cookline not smooth and easily cleanable.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. mopsink.
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6/28/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit in small reachin.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. reachin cooler at cookline
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. stand up reach in cooler
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3/29/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing over hood.
- Cold water handle missing at handsink at bar.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing. Set manual sanitizing until repaired.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit in small reachin.
- Critical - Hand wash sink lacking proper hand drying provisions/bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory/bar.
- Lights missing the proper shield, sleeve coatings or covers. stand up reach in cooler
- Critical - No handwashing sign provided at a handsink used by food employees/kitchen and bar.
- Critical - No thermometer provided to measure cold temperature of food product.
- Observed build-up of grease on hood filters.
- Observed food debris accumulated on floor behind chess freezer in storage area.
- Critical - Observed food stored on floor. onions on floor Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. reachin cooler at cookline
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic cup used as scoop for sugar
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 44F,chicken 47, fish stew 45F advised to move to another cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. slice cheeses in small reach in cooler on cookline
- Observed residue build-up on nonfood-contact surface. on shelves in stand up reach in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. lettuce in reachin cooler
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1/26/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.meatloaf.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food.burgers stored over meatloaf and lettuce in trye cookline cooler.
- Critical. Observed raw animal food stored over ready-to-eat food.raw beef stored over bread in chest freszer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sugar.
- Observed reach -in true cooler gasket torn/in disrepair.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.on lids of bulk dry containers.
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9/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.grits,sugar.
- Critical. Thermometers not calibrated according to manufacturer's specifications.Beverage air cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sugar.
- Observedreach in true cooler gasket torn/in disrepair.
- Critical. Observed soiled reach-in beverage air cooler gaskets.
- Critical. No handwashing sign provided at a kitchen handsink used by food employees.
- Observed hole in wall.over toaster.area.
- Observed wall soiled with accumulated grease.cookline and toaster area.
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5/13/2010 | 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.tuna salad.
- Critical. Thermometers not calibrated according to manufacturer's specifications.in beverage air reach in cooler.
- Critical. Observed food stored on floor.bag of potatoes stored on floor in back stors=age room.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.suhar container.
- Observed gaskets/seals on cold holding unit in poor repair.on True reach in cooler.
- Critical. No handwashing sign provided at a k9tchen handsink used by food employees.
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1/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. copy of advisory left with operator.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat bulk sugar food.
- Observed gasket torn/in true cooler disrepair.
- Critical. Hand wash sink in kitchen lacking proper hand drying provisions.
- Observed grease and cardboard accumulated under fryer cooking equipment.
- Observed wall soiled with accumulated grease.near microwave,steamer and spice rack area.
- Critical. Portable fire extinguisher not fully charged.at bar area For reporting purposes only.
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7/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/4/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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