- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork thawing on prep table **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Dish machine
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Chemical bottle hanging on cart with to go boxes at bar area **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Faucet at cook line
- Intermediate - No soap provided at handwash sink. Hand sink at wait station and at bar **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Purple bottle with chemical at waitstation by bar **Corrected On-Site**
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor.box of oil **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Flour seasoning
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked mushrooms 45 f,egg wash 59 f,roasted peppers 45 f. Corrective action taken operator moved to freezer to quickly cool. Second temp mushrooms discarded( using from the can) Egg wash using time, roasted peppers is carded using from the can. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked red potatoes at 85 f on cook line. Advised operator to either cool quickly to 41 or colder or reheat to 165 f. second temp 171 f Will be using time. Form filled and marked **Corrected On-Site** **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Reach-in cooler gasket torn/in disrepair. Small cooler in front of the fryer by the door. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go containers, foam bowls in back room **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. Chef Quality complete mashed potatoes 5.43 lb
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Server **Corrected On-Site**
- 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. Server cutting limes **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta at 63 f on top of reach in cooler on cool line . Operator transferred pasta on sheet pan and moved to walk in freezer. Second temp 43 f **Corrected On-Site** **Repeat Violation**
- 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. Turkey in walk in cooler **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable, located in kitchen by hand washing sink. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair, located behind kitchen on left RIC. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, located by HWS in kitchen. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils, pesticide emitting strip stored on rack with clean utensils. **Corrected On-Site** **Warning**. Noted laundry soap over dishes. 8/19/2013
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8/19/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food, located in the pinko breading **Corrected On-Site** **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, located in dish washing area. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom, located in isolated stall. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, located in kitchen by hand washing sink. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone stored with spices and seasonings. **Corrected On-Site** **Warning**
- Basic - Food stored in a prohibited area, under HWS waste water line. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, located underneath flat top, temp reading at 50°, pull out drawers. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair, located behind kitchen on left RIC. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination, in dry storage area and bar area. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler door soiled with dirt/debris, located around gasket. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, located by HWS in kitchen. **Corrected On-Site** **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat tested "0", new solution prepped quat re-tested "200ppm" **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name, oil bottle, egg wash, red seasoning, black pepper seasoning and other seasoning, located in kitchen area. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken temperature 73° and cooked rice temperature 60°. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, diced on prep station temperature 56°. **Warning**
- 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. Operator touched ham with bare hands. **Warning** **Corrected On-Site**
- High Priority - Live flies in kitchen and in dishwashing area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RIC by HWS in kitchen: raw chicken 56°, raw shrimp 58°, raw beef tips 50°, pulled pork 43°. See temperatures, several products throughout establishment out of temperature ranges. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions temperature 118°. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Corn chips in ziplock bag stored in same box with raw meat, and chicken stored with seafood. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Fully Cooked chicken, operator unable to determine cooling parameters, temperature recorded 73° (Longer than 6 hours). Cooked rice operator unable to determine cooling parameters, temperature recorded 60° (longer than 6 hours). **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils, pesticide emitting strip stored on rack with clean utensils. **Corrected On-Site** **Warning**
- Intermediate - Cold holding equipment incapable of 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. Drawers underneath cooking surface. **Admin Complaint** **Repeat Violation**
- 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. Open Ham not date marked, discarded. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink, located in server station by bar area. **Warning** **Corrected On-Site**
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8/16/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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3/13/2013 | Complaint Full | Call Back - Complied |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. COOKLINE RIC **Corrected On-Site**
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- No suitable facilities provided to store employee clothing and other possessions. Employee drink on food contact surface with lid and straw. **Corrected On-Site**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Red cup on clean dish rack area. **Corrected On-Site** **Repeat Violation**
- Observed attached equipment soiled with accumulated dust. WIC FAN COVERS
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling ice with bare hands. **Corrected On-Site**
- Critical - Observed buildup of black mold like substance in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer. **Repeat Violation**
- Critical - Observed food stored on floor. Oil, employee waters.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over raw pork. **Repeat Violation**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives on cook line.
- Critical - Observed live flies in kitchen. Near exit door ink rear of kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mushrooms in RIC 44F. **Repeat Violation**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Pepperoni, milk, egg beaters, butter in the RIC in prep area.
- Critical - Observed raw animal food stored over ready-to-eat food. Shelled eggs over milk in WIC
- Critical - Observed toxic item stored by food. Cleaner stored next to adobo sauce on shelf next to ice machine.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Unwashed vegetables over Ranch dressing in WIC.
- Observed walk-in cooler gasket torn/in disrepair. COOKLINE
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. In bar area. 0ppm
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.. Employee wiped pants with gloves on
- Critical - Working containers of food removed from original container not identified by common name. Seasoning in prep area not labeled.
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12/27/2012 | Complaint Full | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. AT BAR
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10/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC AIR TEMPRATURE 47 F This violation must be corrected by : 10/04/2012. PLEASE DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD IN THIS WIC UNTIL SERVICED AND ABLE TO MAINTAIN FOOD TEMPRATURES AT 41 F OR COLDER. ANY POTENTIALLY HAZARDS FOOD HELD ABOVE 41 F FOR FOUR HOURS MUST BE DISCARDED
- Critical - Handwash sink not accessible for employee use at all times. PREP AREA HWS BLOCKED BY TRASH CAN
- 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. This violation must be corrected by : 12/03/2012.
- Critical - No thermometer provided to measure temperature of food product.
- 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 mold-like substance on surface of nonfood-contact surface.OF ICE BIN LID AT BAR Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.EMPLOYEE PUTON NEW GLOVES WITHOUT WASHING HANDS Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. SEVERAL BOXES OF FOOD STORED ON FLOOR IN WIC AND WIF
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF 44,FISH 46,SLICED CHEESE 45,RAW BACON 47, ALL IN WIC, COOKED WHOLE RED POTATOES 63 AT PREP TABLE, CREAM CHEESE BLOCK AT 60 F AT PREP TABLE, CKN WINGS 46 IN RIC(WINNGS WERE OVER FILLED) This violation must be corrected by : 10/04/2012.
- Critical - Observed potentially hazardous food thawed in standing water. CKN BREAST IN TUB AT PREP TABLE
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. OPEN BAG OF RAW BEEF STORED OVER OPEN BAG OF RAW PORK IN WIF Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.READY CRUST GRAHAM CRACKER PIE CRUST IN STORAGE ROOM
- Critical - Observed unlabeled spray bottle. CLEAR LIQUID SPRAY BOTTELS Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. PREP PERSON HANDLED RADIO KNOB WITH GLOVES ON AND DID NOT DISCARD THE OLD GLOVES Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. AT BAR
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. FLOUR
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10/3/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees - near prep area. Callback inspection: hand wash sign also required at handsink at kitchen entrance.
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4/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - reach in cooler opposite cookline at air temperature of 50F- food products between 46-50F This violation must be corrected by : 4-3-12.
- Equipment or utensils not designed or constructed in a durable manner. - whisk with wooden handle. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees - near prep area.
- Critical - Observed dented cans - marinara sauce.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food - employee wearing watch. Corrected On Site.
- Observed leaking pipe at plumbing fixture - under hand wash sink near cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - reach in cooler drawers - cookline - raw beef 44-46F, raw fish products 46-50F - less than 2 hours; raw oysters [stored overnight] at 50F - discarded cooler drawers dropped from 50F to 42F; grated mozarella/cheddar 46-50F -less than 2 hours - transferred to cooler; crab meat, mozarella, cheddar, cooked mushrooms, cooked chicken 50F stored overnight in cooler [cooler air temperature 50-52F]; egg/water mix 50F - less than 1.5 hours [recommend using time as PHC]. This violation must be corrected by : 4-3-12.
- Critical - Observed raw animal food stored over cooked food - cookline reach in cooler drawers - raw fish products in drawer above cooked chicken and sandwiches.
- Critical - Observed unlabeled spray bottle containing green liquid.
- Observed utensils stored in crevices between equipment - clean knives stored between cooler and prep table. Corrected On Site.
- Plumbing system in disrepair - water build up in soda gun holster - bar - slime/debris build up observed in transparent drainage pipe.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served - fish dip dated 3-23. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - beef brisket [walk in cooler]; crab meat dip [reach in cooler cooler]. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wash solution not clean. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name - flour and salt. Corrected On Site.
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4/2/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand sink missing at dishwashing machine or area.CALLED PR AND LISA. OPERATOR WILL INSTALL HWS AS PER PLANS APPROVED
- 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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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/28/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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2/25/2011 | Routine - Food | Call Back - Extension given, pending |
- No plan review submitted and renovations in progress.
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2/25/2011 | Routine - Food | Warning Issued |
- No plan review submitted and renovations in progress.
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9/21/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued due to adulteration of food product. DISCARD ALL REMAINING FOODS
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. NO POWER AT FACILITY TO ALL UNITS
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. ALL EXTERIOR OPENINGS DESTROYED DUE TO FIRE
- Observed wall in disrepair. INTERIOR WALLS DAMAGED BY FIRE
- Observed ceiling in disrepair.ENTIRE DINING AREA DAMAGED DUE TO FIRE
- Critical. Observed frayed/spliced electrical wires. For reporting purposes only. EXPOSED WIRES THROUGHOUT FACILITY AS A RESULT OF FIRE.
- No plan review submitted and renovations in progress. REMODEL PLANS REQUIRED DUE TO FIRE AT THE ESTABLISHMENT
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3/16/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, cooked pork and chicken . Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name, squeeze bottle by cook's line.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Hot and cold water not provided/shut off at employee hand wash sink by sandwich preparation area.
- Critical. Handwash sink not accessible for employee use at all times, by sandwich make line.
- Observed floor area(s) covered with standing water, by cook's line. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with very heavy grease or oily sludge. For reporting purposes only.
- Observed unnecessary items on the premise, inside storage room.
- Carbon dioxide/helium tanks not adequately secured, inside storage room.
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2/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, salt.
- Critical. Observed food stored on floor, box of pork inside walk in cooler. 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, cutting lemons. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, behind ice maker.
- Critical. Observed soiled walk-in cooler shelves.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on nonfood-contact surface, storage racks by walk in cooler.
- Critical. Handwash sink not accessible for employee use at all times, drainage pipe was not aligned with drainage by sandwich station.
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8/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/18/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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