- Basic - Accumulation of debris inside warewashing machine.
- Basic - Floors not constructed to be easily cleanable. deep groutlines causing retention of standing water and food debris. Near ice machine.
- Basic - Food not stored at least 6 inches off of the floor. Canned and jar goods in back area.
- Basic - Gaskets with slimy/mold-like build-up. reach in freezer in back area.
- Basic - Lights in back food preparation area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad prep cooler
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 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. Employee handled salad greens with bare hands. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken stored over cheese. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. spray cleanser stored by canned goods in back prep area. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black mold-like substance inside the ice bin at wait station.
- Intermediate - Accumulation of residue on/around soda dispensing nozzles.
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. / a container of salt / **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / a container with raw shrimp and raw squid on walk in cooler floor / **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. / kitchen chef cutting squid.
- Basic - Food stored on floor. / canned goods stored on the floor under the prep table.
- Basic - Gaskets with slimy/mold-like build-up. / reach in freezer.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / on pizza prep table. **Corrected On-Site** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / glass cooler and cook line reach in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. / shrimp and squid. **Repeat Violation**
- Basic - Wiping cloth/towel used under cutting board. / on prep table
- Basic - Working containers of food removed from original container not identified by common name. / kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / raw shrimp at 45F, cheese at 46F, heavy cream at 45F / recommended using metal pans instead of plastic / iced products and adjust the cooler temperature to lower level.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw clams over RTE.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw salmon over cheese.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / pasta, lasagna and cooked chicken / walk in cooler. **Repeat Violation**
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline and pizza makeline **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Squid **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.bilk food, kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 46-50 less than 4 hrs , ricotta 46, cannoli filling 50 discarded by operator
- High Priority - Raw animal food stored over ready-to-eat food.pork over onions. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 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. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken, pizza line cooer
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-06-1 Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Cooked meats, sauces,pastas in walk in cooler
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli meats, walk in cooler
- Critical - Violation: 08A-28-1 Observed food stored on floor.Soda boxes, liquid shortening in kitchen
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Icemaker scoop
- Critical - Violation: 32-08-1 No waste receptacle provided at handwash lavatory with disposable towels. Kitchen
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10/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Foods stored below frontline handsink
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Flour, dry pastas. Potential for handwashing splash Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Common plastic storage containers used for food storage
- Food-contact surface not smooth and easily cleanable. Slicer missing 2 dust caps
- Critical - Handwash sink not accessible for employee use at all times. Warewashing /kitchen area, blocked by many items in front of handsink Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Icemaker scoop
- Critical - Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 45F. Advised operator to lower temperature to 41F or colder.
- 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 - No waste receptacle provided at handwash lavatory with disposable towels. Kitchen
- Critical - Observed 3 unlabeled chemical spray bottles in warewashing area
- Critical - Observed cloth used as a food-contact surface. Covering cured pork in walk in cooler
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Cooked meats, sauces,pastas in walk in cooler
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on clean gloves
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Foodhandler washed hands in food preparation sink.
- Critical - Observed food stored on floor.Soda boxes, liquid shortening in kitchen
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas, knives on cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pastas 45F, eggplant 45F in top of makeline cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli meats, walk in cooler
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7/30/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 84, observed 95 seats.
- Missing drain plug at dumpster.
- 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.Train all foodhandlers within 60 days of date of hire.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Icemaker filter, unknown date of last service/inspection
- Critical - Working containers of food removed from original container not identified by common name. White barrel in walk in cooler
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5/14/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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