- No Violations Were Observed
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10/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored on floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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08/12/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food stored on floor.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture.Hand sink
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Handsink kitchen
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
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11/5/2013 | 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 kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored on floor. Bucket of tahini food, bags of carrots**Corrected On-Site**
- Basic - Hood soiled with accumulated dust.
- Basic - Hood soiled with accumulated grease.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Unnecessary items on the premise. Unused cooler
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Salad bar
- 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. Vegetable Soup
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Toxic substance/chemical stored by or with food. Winded next to soda syrup boxes **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line and bar **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Cook line and bar
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup
- 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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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WALK_IN COOLER
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK_IN COOLER AT AMBIENT TEMPERATURE OF 47F AT FAN. OPERATOR LOWER THERMOSTAT, 5 MINUTES RECOVERY TIME AMBIENT TEMPERATURE OF 44F AT FAN.
- Violation: 37-14-1 Observed ceiling in disrepair. WATER STAINS
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8/20/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK_IN COOLER AT AMBIENT TEMPERATURE OF 47F AT FAN. OPERATOR LOWER THERMOSTAT, 5 MINUTES RECOVERY TIME AMBIENT TEMPERATURE OF 44F AT FAN.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELF
- Observed ceiling in disrepair. WATER STAINS
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WALK_IN COOLER
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name.
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8/17/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold water not provided/shut off at employee handwash sink. BAR HANDSINK
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed dusty ceiling tiles and/or air conditioning vent covers. OVER COOKLINE
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. UNDER 3 COMPARTMENT SINK
- Observed leaking pipe at plumbing fixture. 3 COMPARTMENT SINK
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN OVER BEEF INSIDE REACHIN COOLER
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated grease.
- 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 - Working containers of food removed from original container not identified by common name.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed clean equipment stored on floor.
- Critical - Observed employee eating while preparing food.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed fruits/vegetables (mushroom) exposed to improper chemical wash.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Observed soiled dry wiping cloth in use.
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11/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Not observed.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink-front salad area, 84F, bathroom, 82F-92F, and bar area, 95F.
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10/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food (uncooked meats) prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. Repeat Violation.
- Observed employee with no beard guard/restraint.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink-front salad area, 84F, bathroom, 82F-92F, and bar area, 95F.
- Critical. Observed dead roach on premises [1]-observed on rolling pin. Corrected On Site.
- Observed ceiling soiled with accumulated dust, walk-in cooler.
- No copy of latest inspection report.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Person in charge failed to insure proper cooling.
- Critical. No proof of required employee training provided- servers, masgiot. 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. This violation must be corrected by : 8-15-10.
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6/15/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Observed employee with no beard guard/restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.
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12/7/2009 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-04-1 Observed employee with no beard guard/restraint.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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7/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/1/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 5/7/2009 | Routine - Food | Warning Issued |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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