- Basic - Carbon dioxide/helium tanks not adequately secured. Keep CO2 tanks chained in place, so they cannot be knocked over.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Do not store beer mugs inverted on the bottom of the beer cooler. Provide rubber-mesh mat on the bottom of the beer cooler, to protect against possible standing water.
- Basic - Food stored on floor. Store the bag of sugar, off the floor, in the dry-storage area.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty dirty-mop water, into the mop sink, after each use.
- Basic - Single-service articles not stored inverted or protected from contamination. Invert styrofoam plates (at the bar), and plastic plates (on the counter top), to protect them against possible contamination. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. Rinse mop, and hang it to dry, after each use.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Do not mix dish soap with chlorine. Provide sanitizing solution, of two capfuls bleach per gallon of water, only.
- 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. Keep a copy of all current Food Manger Certificates on the premises. **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. All employees must pass Food Safety Training within the next 60 days. See "Inspector's Comments" section for additional provider phone numbers, to order workbooks. Keep proof of all completed training on the premises. **Warning**
- Intermediate - No soap provided at handwash sink. Provide soap, at the hand-washing sink, in the men's restroom.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods, in the walk-in cooler and reach-in refrigerator, with the dates they are originally repackaged. Discard any unserved portion at the end of seven days.
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10/15/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line nonfood-contact shelves. Change the cardboard, on the table top, daily.
- Basic - Grease accumulated under cooking equipment. Clean the grease from the floor beneath the BBQ pits.
- Basic - No handwashing sign provided at a hand sink used by food employees. Post the hand-washing sign, provided, in the men's restroom.
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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty dirty-mop water, into the mop sink, after each use.
- Basic - Open dumpster lid. Keep dumpster lid closed. **Corrected On-Site**
- Basic - Packaged food has no English labeling. Label the bulk-storage bins with the common names of their contents.
- Basic - Single-service articles not stored inverted or protected from contamination. Invert takeout containers, on the sandwich-prep line, **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing buckets between uses.
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. Transfer salt, from the open bag, to a clean, covered container.
- Basic - Single-service articles not stored inverted or protected from contamination. Invert French-fry trays on the service counter. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing buckets between uses.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Do not store bottles of cleaning products in the kitchen hand-washing sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the date they are originally repackaged. Discard any unserved portion at the end of seven days.
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Store cases of paper products off the floor in dry storage.
- Basic - Equipment in poor repair. Ice machine is making water. Repair the ice machine to make ice.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty dirty-mop water into the mop sink after each use.
- Basic - Interior of microwave soiled with encrusted food debris. Clean the food splash from the inside of the microwave oven.
- Basic - Plumbing system in disrepair. Repair the inoperable toilet in the men's restroom.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Clean the black substance from the wall in the dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Rinse mop, and hang it to dry, after each use.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/1/2013 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Do not store bleach and cleaning products in the rear hand washing sink. **Corrected On-Site** **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Keep proof of completed training on the premises. **Warning**
- Critical - Observed bathroom facility not clean. Clean the fixtures in the men's restroom. **Warning**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Remind employees to wash hands every time they change gloves. **Corrected On-Site** **Warning**
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer sugar from the open bag to a clean, covered container. **Corrected On-Site** **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on counter tops; Store them in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Critical - Working containers of food removed from original container not identified by common name. Label bulk-storage containers with the common names of their contents. **Warning**
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11/21/2012 | Routine - Food | Warning Issued |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands every time you change gloves. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer rice and sugar, from open bags to clean, covered containers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be labeled with the date they are repackaged.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, for storing wet-wiping cloths between uses.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change gloves.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer dry goods, from open bags, to clean, covered containers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rewrapped, refrigerated foods need to be labeled with the date they are rewrapped.
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3/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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