- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not washed, rinsed and sanitized at dishwashing machine. Do not use dishes/equipment not properly sanitized. Sanitizer finished. **Corrected On-Site**
- Basic - Equipment in poor repair. WI cooler door not closing properly
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use ice scoop stored on soiled surface between uses. On top if ice machine at bar
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. By cooking/prep area
- Basic - Uncovered food stored near sink exposed to splash. By hand sink in prep/cooking area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher **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. Fruits and pancakes
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Less than 2 hours, ice added. Service called. Unit not cooling properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chili **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chili not re-heated properly **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink
- 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 - Cutting board(s) stained/soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food.
- Intermediate - Refrigerator 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. 2 RI cooler/prep tables in cooking area
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility in disrepair. Employee bathroom.
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar
- Basic - Ceiling tile in disrepair. Storage room.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Back
- Basic - Equipment in poor repair. RI cooler door broken, service station
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Hood soiled with accumulated grease.
- Basic - Leaking pipe at plumbing fixture. At bar.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Smoked salmon
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over creams and RTE foods **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - No chlorine/quat. chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Small flying insects in bar area.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No person in charge of establishment during operation. **Corrected On-Site**
- 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.new employee
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fish used in Ceviche.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom in kitchen.
- Intermediate - No soap provided at handwash sink. Restroom in kitchen.
- Intermediate - 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.
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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 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 - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen area by restroom.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Wall and/or ceiling obstructed with exposed utility lines.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line area.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Restroom not equipped for Handwashing ( no supplies).
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche prepared on premises.
- High Priority - Raw animal food stored over canned/bottled drinks. At walk in cooler.
- 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. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket inside Handwashing sink.
- Intermediate - No soap provided at handwash sink. Employee restroom no soap.
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site. SHELL EGGS OVER FRUITS.
- Critical - Observed uncovered food in holding unit/dry storage area. COOKED FOODS AT WALK IN COOLER. Corrected On Site.
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR?Contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 08/25/2012. NO FOOD TRAINING DONE. STAFF ONLY DID ALCOHOL TRAINING . UNABLE TO SHOW FOOD HANDLER TRAINING DURING CALL BACK INSPECTIONS.
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9/4/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.POTS AND PANS.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm when tested.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Hand wash sink lacking proper hand drying provisions. COOK LINE and BAR AREA.
- Critical - Handwashing cleanser lacking at handwashing lavatory. COOK LINE and BAR AREA.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees servicing .
- Critical - No handwashing sign provided at a handsink used by food employees.COOK LINE.
- 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 : 08/25/2012.
- Observed clean equipment stored on floor.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. PROCCIUTO HAM BLOCKS , DRESSINGS AND CONTAINERS OF OPENED DAIRY PRODUCTS.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BAR AND COOK LINE WITH NO HAND SINK SUPPLIED IT.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing. HAND WASHING SINK AT COOK LINE USED AS A PREPARATION SINK. BAR HAS UTENSILS INSIDE HAND WASHING SINK.
- Observed nonfood-contact equipment in poor repair :HOOD SYSTEM NOT WORKING PROPERLY.
- Critical - Outer openings not protected with self-closing doors. AT BACK OF KITCHEN .
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. LESS THAN 10 ppm.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet mop not hung to dry.
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6/25/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
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