- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.fan cover in walking cooler
- Basic - Ceiling in disrepair.AC vent with exposed fiberglass on top of food prep area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hood soiled with accumulated grease.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.back storage area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall soiled with accumulated food debris.walking cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.beans from previous day according to management
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.beans
- 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 - Hot water supply not maintained during peak periods.
- Intermediate - Slicer blade soiled with old food debris.
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Front, prep area
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Screen in door torn/in poor repair. Kitchen
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans not re-heated before holding**Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Service called
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Repeat Violation**
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 45 F, fish 45 F, chicken 47 F, yuca 48 F Foods moved to another cooler **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - One-compartment sink used for warewashing.
- 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. Foods held between 45 - 50 F Foods moved to another cooler **Corrected On-Site**
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3comp sink.
- Plumbing system in disrepair. Handwashing sinks in the Bar.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling in disrepair.kitchen area
- Critical - Observed uncovered food in holding unit/dry storage area. WALKING BOX OF VEGETABLE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. freezer
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. most reach in coolers
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. most reach in coolers
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. kitchen area
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9/9/2010 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. galce 80
- Critical. No conspicuously located thermometer in holding unit. most cooler
- Critical. Observed uncovered food in holding unit/dry storage area. frzzer
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical. Exposed, unused utensils not removed when a consumer is seated.
- Critical. Observed soiled reach-in cooler gaskets.all cooler
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.all coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top surface of all kitchen equipment
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Observed single-service articles stored without protection from contamination.
- Observed garbage can lid open. kitchen
- Critical. Observed live flies in kitchen.
- Floors not maintained smooth and durable. kitchen
- Observed hole in wall. kitchen
- Observed wall soiled with accumulated grease. kitchen
- Observed improper storage of maintenance tools that interferes with cleaning.
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5/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. hot box
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris. k9tchen
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3/17/2010 | 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.
- Critical. No conspicuously located thermometer in holding unit.most coolers
- Critical. Observed food stored on floor.
- Observed employee with no hair restraint. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. all kitchen equipment
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11/3/2009 | 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.
- Critical. No conspicuously located thermometer in holding unit. HOTBOX
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.most coolers
- Critical. Observed encrusted material on can opener.
- Critical. No handwashing sign provided at a handsink used by food employees. restroom
- Observed wall soiled with accumulated food debris. throughout
- No copy of latest inspection report.
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7/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 3/18/2009 | Routine - Food | Warning Issued |
| No report available. | 11/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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