- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Food stored on floor. **Warning**
- Basic - Interior of refrigerator in disrepair, large reach in cooler end of cooks line , door in disrepair **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. By dish washer **Warning**
- Basic - Ventilation system inadequate as evidenced by condensation on walls/ceiling/ A/C vent dripping water in dish wash area **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 45° **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Chili **Corrected On-Site** **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- 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. **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
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08/19/2014 | Routine - Food | Warning Issued |
- 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 - Equipment in poor repair. Reach in cooler door in disrepair
- Basic - Food stored in a prohibited area. Next to hand sink
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Single-service articles not stored inverted or protected from contamination. Large tins not inverted
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live small fruit flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Chili 110°* **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trays
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For bar
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent , in reach in cooler
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Store the cases of French fries, off the floor, in the walk-in cooler.
- Basic - Water leaking from faucet/faucet handle. Repair the cold-water faucet, at the hand-washing sink in the kitchen, to provide cold water at that sink.
- 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. Label the open carton of milk with the date it is originally opened.
- Intermediate - Water filter not changed according to manufacturer's instructions. Label the water filter with the date it is originally installed. Filters must be replaced at least once per year.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle between uses. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Intermediate - Can opener blade soiled with old food debris. **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.
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5/9/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Employee not dumping wastewater from mop bucket **Warning**
- Basic - Employee personal items stored in or above a food preparation area. In bar cooler **Warning**
- Basic - In-use tongs stored on oven door handle between uses. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam containers on top of microwave **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Soda fountain **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front bar area **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Labeling not consistent **Warning**
- High Priority - food not properly protected from contamination., bottom of bowl touching mushrooms **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds, within one hour at 81 **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Beef over vegetable **Warning**
- Intermediate - Can opener blade soiled with old food debris. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar area **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.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. At bar **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Labeling not consistent **Warning**
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4/2/2013 | Routine - Food | Warning Issued |
- Critical - Observed encrusted material on can opener. Corrected On Site.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Observed food stored on floor. pickles , walk in cooler .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in dressings .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not consistant in walk in cooler (Wings).
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by utensils. Windex.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/6/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. at bar employee handwash sink .
- Critical - Handwash sink not accessible for employee use at all times. blocked by ladder
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in cut vegetables bin.
- Observed nonfood-contact equipment in poor repair door handle to reachin freezer in disrepair .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles stored without protection from contamination. large party tins not inverted .
- Critical - Observed uncovered food in holding unit/dry storage area. walk in cooler .
- Wet mop not hung to dry.
- 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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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked by latter .
- Critical - Observed food stored on floor. walkin cooler .
- Observed open dumpster lid.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. walkin cooler .
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Corrected On Site.
- Water filter not designed to facilitate disassembly for periodic servicing and cleaning. out of date.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. bar area.
- Critical - Working containers of food removed from original container not identified by common name.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- No copy of latest inspection report.
- Critical - Observed food stored in ice used for drinks. chocolate milk stored in drink iceberg. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed wall soiled with accumulated food debris.kitchen
- Plumbing system in disrepair. handsink in kitchen -no presure
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. hotdogs next to raw ground beef Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. can of apple sauce .
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not consistant .
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored in ice used for drinks. fruit , bar area.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions. at back employee handwash sink.
- Wet mop not hung to dry.
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10/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food. in walkin cooler.
- Critical. Observed food stored on floor. bottals of beer, bar area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times. blocked by trays .
- Critical. Hand wash sink lacking proper hand drying provisions. at bar area.
- Observed open dumpster lid.
- Critical. Observed toxic item stored in food preparation area. at bar area.
- 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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6/17/2010 | Routine - Food | Warning Issued |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. behind bar.
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar area.
- Wall not smooth and easily cleanable. raw wood.
- 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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4/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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