- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Ceiling in disrepair. Peeling paint, area by dishmachine.
- Basic - Cutting board has cut marks and is no longer cleanable. Front line.
- Basic - Employee personal items stored with food items on the storage shelf.
- Basic - Food stored in holding unit not covered. Sliced pickles, walk in cooler.
- Basic - Gaskets with slimy/mold-like build-up. Front line cooler.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Ice buildup in chest freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front line cooler.
- Basic - Wall in disrepair by dishmachine. Peeling paint, exposed drywall.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 45°F, front line cooler.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 45°F, front line cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine by the chest freezer.
- Intermediate - Accumulation of food debris in the reach in freezer across from the canned food storage rack.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- 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 by chest freezer near office.
- 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 - Soap dispenser at handwash sink by chest freezer near office not working/unable to dispense soap
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue substance.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Class K on floor.
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07/02/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Ice buildup in chest freezer.
- Basic - Lights in food preparation area missing shields.
- Basic - No copy of latest inspection report available.
- Basic - Soiled dry wiping cloth in use.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 48°F, front line cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Ice buildup in chest freezer.
- Basic - No copy of latest inspection report available.
- Basic - Stored food not covered in chest freezer.
- Basic - Wall in disrepair by dish machine.
- High Priority - Dented can of mushroom pieces. Dry storage.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. All items in reach in freezer were 50°F for an unknown number of hours.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chili in steam table 91°F
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Reach in freezer.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the chest freezer.
- 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.
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Ceiling in disrepair above dishmachine in kitchen.
- Basic - Ice buildup in chest freezer.
- Basic - Soil residue build-up on nonfood-contact surface. Dry storage shelves.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish machine.
- Intermediate - Soil residue in food storage containers.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink by chest freezer.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling leak in dry storage.
- Basic - Cloth used as a food-contact surface. Reach in cooler.
- Basic - Ice buildup in reach-in freezer.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at toast station was 60°F.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar.
- 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.
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauce 87?F
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar.
- Intermediate - Food service manager not certified within 30 days of employment.
- Intermediate - Handwash sink not accessible for employee use at all times by chest freezer.
- 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.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Lime scale build-up inside ice machine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Baby back ribs 46?F, walk in cooler. Raw chicken and raw fish 47?F in the front line cooler.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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. Front line cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by chest freezer.
- Intermediate - No soap provided at handwash sink by chest freezer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Baby back ribs, walk in cooler.
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1/2/2013 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. Front line cooler. Corrected On Site.
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed floor area(s) covered with standing water by reach in cooler at cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Meatballs, ham 45 degrees Fahrenheit in front line cooler.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 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.
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6/18/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Toast. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed floor area(s) covered with standing water by ice machine.
- Observed mop sink not draining properly.
- Critical - Observed raw eggs stored over ready-to-eat food. Reach in cooler.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken, ham.
- Wet mop not hung to dry.
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4/18/2012 | Routine - Food | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed buildup of slime in the interior of ice machine. Back up ice machine.
- Observed cutting board grooved/pitted and no longer cleanable by the toaster oven.
- Critical - Observed encrusted material on can opener.
- Critical - Observed raw eggs food stored over ready-to-eat food. Reach in cooler.
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in reach in cooler.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises. Cabinet with glasses and cups.
- Observed grease accumulated under cooking equipment. Fryers.
- Critical - Observed interior of chest freezer soiled with accumulation of food residue. Back storage room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter, 64 degrees Fahrenheit.
- Observed residue build-up on dish racks.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soups.
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10/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm. Advised operator that a separate hand dip sanitize at a 3 compartment sink must be performed until warewash machine is able to sanitize properly.
- Observed build-up of grease between cooking equipment
- Critical - Observed buildup of slime in the interior of ice machine 1
- Critical - Observed buildup of slime in the interior of ice machine 2
- Observed cutting board grooved/pitted and no longer cleanable. in server area.
- Observed dusty ceiling tiles and/or air conditioning vent covers in bar.
- Observed fan in kitchen soiled with accumulated dust.
- Critical - Observed food stored on floor. soda boxes in bar.
- Critical - Observed handwash sink used for purposes other than handwashing. used as dumpsink.
- Observed single-service utensils stored on floor. in bar. Corrected On Site.
- Critical - Observed uncovered waffle mix in dry storage area next to warewash machine. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name next to liquor room Corrected On Site.
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3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.calamari stored over onnion rings frigidaire freezer. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.raw beef stored on top of mashed potatoes. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.and changing gloves.
- Critical. No quaternar chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper strength.found at 0 ppm. must use 3 comoartment sink method until repaired.
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9/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.shell eggs at cookline area. Corrected On Site. manager now using time in lieu of temperature.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasteurized eggs 65 degrees 3=2 hrs. Corrected On Site.container put in a pan of ice.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.meatballs at 125 degrees Corrected On Site.reheated on stove to 165 degrees.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.cooked snow crab legs stored on top of ground beef in GE chest freezer. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.raw shrimo stored over pickels in make table cooler.
- Critical. Observed raw animal food stored over ready-to-eat food.raw salmon stored over berries\in Frigidaire freezer. Corrected On Site.
- Critical. Handwashing cleanser lacking at kitchen
- Lights missing the proper shield, sleeve coatings or covers.in kitchen and rear storage room.
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4/12/2010 | 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.cheese in True cookline cooler
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.raw corn on the cob stored over raw beef in chest freezer. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken stored next to raw prime rib on bottom shelf of walk in cooler.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.observed unsealed bottom shelf inside walk in cooler.
- Drain cover(s) missing.near mop sink.
- Floors not maintained smooth and durable.numerous cracked and broken tiles in cookline area.
- Observed food debris accumulated on kitchen floor.under traulsen cooler,frigidaire freezer and ice machine.
- Observed hole in wall.near 3 compartment sink.
- Observed hole in wall.near imperial freezer.
- Lights missing the proper shield, sleeve coatings or covers.over waffle iron.
- Carbon dioxide/helium tanks not adequately secured.in back room.
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12/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.seafood over alfredo sauce in frigidaire freezer.
- Critical. Observed raw animal food stored over ready-to-eat food.uncooked beef patties over french fries in chest freezer.
- Observed gaskets with slimy/mold-like build-up.chest freezerin back room.
- Clean , pots and pans not stored inverted or in a protected manner.
- Observed single-service items stored on floor.
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/22/2009 | Routine - Food | Warning Issued |
| No report available. | 3/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/12/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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