- No Violations Were Observed
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9/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Leaking pipe at plumbing fixture. At HWS in kitchen.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf at dish machine for clean equipment storage.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Sneeze guard cracked and piece missing.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. PIC moved sneeze guard. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Under HWS in kitchen.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine. 1000 **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. **Corrected On-Site**
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dirty linens used to line nonfood-contact shelves.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Oven door missing.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 4-22 quart containers full of house made marinara sauce grouped in corner of walk in cooler at 56°, overnight in walk in from 3 pm the day before.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizzas, garlic in oil,pasta and cold Buffett items including cut tomatoes and greens.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Marinara sauce at steam table at 123° PIC heated through to 139°. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 4-22 quart cambro containers of house made TCS marinara sauce.
- Intermediate - Employee used handwash sink as a dump sink. Ice in sink at waiters station.
- Intermediate - Encrusted material on can opener blade.
- 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 - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. 22 quart cambro containers in walk in cooler overnight.
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7/31/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/9/2012 | Complaint Full | Call Back - Complied |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touching cooked Ready To Eat Calzone . This violation must be corrected by : 10/8/2012.
- Observed clean utensils/equipment stored on walls not smooth and cleanable.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Repeat Violation. This violation must be corrected by : 10/8/2012.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on gloves.
- Observed employee with no hair restraint. Employee at pizza counter.
- Observed floor and wall junctures not coved. Broken off under 3 Comp sink.
- Observed grease and food debris accumulated under cooking equipment. Cookline.
- Critical - Observed handwash sink used for purposes other than handwashing. Cut lemons in sink at waiters station .
- Critical - Observed raw animal food stored over cooked food. Veal over sauces in walkin cooler. Corrected On Site.
- Observed unnecessary items on the premise. build of in storeroom .
- Observed wall in disrepair. doorway at backdoor, floor level.
- Observed wall in disrepair. under 3 comp sink.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Repeat Violation. This violation must be corrected by : 10/8/2012.
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8/8/2012 | Complaint Full | Warning Issued |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. MEATBALLS AT 111 * steam table, PIC heated on stone to 172 degrees.* Corrected On Site.
- Critical - Hand sink missing PAPER TOWELS in food preparation room or area. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling cleaned tomatos , cookline , Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee improperly washing hands. RINSED ONLY * NO SOAP OR DRYING
- Critical - Observed handwash sink used for purposes other than handwashing. AS DUMPSINK * Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SLICED COLD CUTS 51 degees, moved to walkin , 43 45 minutes later. * Corrected On Site.
- Observed residue build-up on nonfood-contact surface. ansul system pipes, cookline
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. GARLIC IN OIL and COLD BUFFETT * Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Discussed with PIC * Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-28-1 Observed food stored on floor. pot of sauce on floor ,then moved to clean table. PAN OF LASAGNA WALKIN FLOOR UNDER SHELVE
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0PPM ** 0 PPM ON 3/28/2012 ** BUCKET EMPTY
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 3/25/2012. MANAGER OFF 3/28/2012
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3/28/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pasta in cooler st 73 degrees after 3 hours, PIC broke into smaller containers. This violation must be corrected by : 3/25/2012.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0PPM
- Equipment and utensils not properly air-dried. multiple pots and pans in wash section of sink, wet stacked together.
- Critical - Equipment food-contact surfaces and utensils not sanitized. cutting board after prep raw meat, no sanitizer used. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. over prep table.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 3/25/2012.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. inside of walkin door / with holes.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. inside 3 comp sink.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee outside using cell phone, returned to dining room and put on gloves.
- 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 in kitchen . Corrected On Site.
- Observed employee with no hair restraint. Wait staff helping w/ food in kitchen .
- Observed employee with no hair restraint.Pizza maker ,Repeat Violation.
- Critical - Observed food stored on floor. pot of sauce on floor ,then moved to clean table.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over sauce in walkin .
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta in walkin at 73 degrees, PIC broke into smaller containers, Corrected On Site. This violation must be corrected by : 3/25/2012.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. * Food may not be served.cut and washed vegies from lunch buffett returned to walkin cooler. PIC disposed of. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee cut raw meat, continued working at cookline and cutting vegies. Corrected On Site.
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1/24/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. beef and sausage in steam table at 97 , PIC reheated, Corrected On Site.
- Critical - Hand sink missing paper towels in food preparation room or area. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. mens restroom
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 1/15/2012.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. fan guard in walkin
- Observed debris accumulated on kitchen floor. in storeroom
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. as dumpsink at waiters station, lemons in sink. Corrected On Site.
- Critical - Observed unlabeled spray bottle. degreaser Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. after using walkin door and wiping face.
- Critical - Vacuum breaker mising at hose bibb.
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11/14/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). items in walkin cooler. Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. soup in walkin cooler overnight at 56 degrees, see stop sale. Repeat Violation.
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. soup in large cambro covered overnight in walkin . Repeat Violation.
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup in walkin overnight at 56 degrees. Repeat Violation.
- Critical - Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. no sneeze guards on self service chafing dishes, this was given a time extension on 9/10/2010 Repeat Violation.
- Critical - Violation: 12A-03-1 Food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. PIC states they wash hands in 3 comp sink.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation.
- Violation: 29-08-1 Plumbing system in disrepair. HWS not connected to pipe,drains on floor.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. over cookline
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4/29/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin at cookline,PIC states unplugged overnight . This violation must be corrected by : 4/29/2011.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup in walkin overnight at 56 degrees. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Corrected On Site.
- Critical - Food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. PIC states they wash hands in 3 comp sink.
- Observed dusty ceiling tiles and/or air conditioning vent covers. over cookline
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. soup in large cambro covered overnight in walkin . Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. all PHFOODS in reachin cooler at cookline,chicken at 59,cheeses at 62,mussels at 63 , see stop sale. This violation must be corrected by : 4/29/2011. This violation must be corrected by : 4/29/2011.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. soup in walkin cooler overnight at 56 degrees, see stop sale. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Plumbing system in disrepair. HWS not connected to pipe,drains on floor.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. no sneeze guards on self service chafing dishes, this was given a time extension on 9/10/2010 Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). items in reachin cookline.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). items in walkin cooler. Repeat Violation.
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4/28/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza at 12 at cookline and 92 at buffett , no time stamping.
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. large stock pots and cambros in walkin cooler. Repeat Violation.
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. reachin coolers Repeat Violation.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, walkin door with cracks on interior
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, ceiling of walkin loose.
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. ansul system with torn foil
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. back door
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. cookline heavy build up, Repeat Violation.
- Violation: 36-22-1 Observed floor area(s) covered with standing water. under dishmachine
- Violation: 37-02-1 Observed hole in wall. end of 3 comp sink
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area. under sink
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9/10/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauce 76, soup 51, pasta 53, overnight in walkin cooler, see stop sale. This violation must be corrected by : 9/10/2010.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza at 12 at cookline and 92 at buffett , no time stamping.
- Critical. Observed food being cooled by nonapproved method. large stock pots and cambros in walkin cooler. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sauces, soup and pasta in walkin cooler, see stop sale. This violation must be corrected by : 9/10/2010.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee washed gloves and returned to prepping food
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves
- Observed gaskets/seals on cold holding unit in poor repair. reachin coolers Repeat Violation.
- Observed nonfood-contact equipment in poor repair, walkin door with cracks on interior
- Observed nonfood-contact equipment in poor repair, ceiling of walkin loose.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. ansul system with torn foil
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. top of cookline
- Observed single-service articles stored without protection from contamination. to go containers in storeroom .
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back door
- Observed grease accumulated under cooking equipment. cookline heavy build up, Repeat Violation.
- Observed floor area(s) covered with standing water. under dishmachine
- Observed hole in wall. end of 3 comp sink
- Observed wall soiled with accumulated black debris in dishwashing area. under sink
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9/9/2010 | Routine - Food | Warning Issued |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. Cooling Methods. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under Section 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT;(4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11 (A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical. (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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4/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken on shelf under 4 hours, heated up. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. covered in large deep containers, broken into small containers. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. clams over RTE sauce , reachin cookline . Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. reachin coolers.
- Observed single-service articles stored without protection from contamination. cookline Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.at backdoor Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. as dumpsink at wait station Repeat Violation. Corrected On Site.
- Observed grease accumulated under cooking equipment. cookline heavy build up. Repeat Violation.
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4/30/2010 | 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. SAUCES IN WALKIN
- Critical. Observed open beer bottle stored in ice used for drinks.
- Nonfood-contact equipment not designed and constructed in a durable manner. SHELVES WITH TORN FOIL
- Critical. Observed interior of microwave soiled.
- Critical. Handwash sink not accessible for employee use at all times. BLOCKED BY WAIST BASKET & SINGLE BURNER NOT PERMITTING ACCESS TO HANDSINK IF ON
- Critical. Observed handwash sink used for purposes other than handwashing. BUCKET IN SINK
- Critical. Observed handwash sink used for purposes other than handwashing. WAIT STATION ICE IN SINK
- Observed grease accumulated under cooking equipment. HEAVY BUILDUP
- Carbon dioxide/helium tanks not adequately secured.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-12-1 Floors not constructed easily cleanable.GROUT MISSING IN KITCHEN
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Critical. Violation: 48-06-2 Observed a gas appliance without proper venting. For reporting purposes only.BIG GAS STOVE NOT UNDER THE HOOD
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8/20/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 6/8/2009 | Routine - Food | Warning Issued |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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