- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on counters, cutting boards, in walk-in cooler, and on shelving over prep surfaces. A few without straws or with screw top lids. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. Multiple on cook line.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Utensils in poor condition. Knife and ladle handles melted/ broken, pan edge had chips. **Corrected On-Site**
- Basic - Wall in disrepair. Beneath water filters.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Multiple occurrences.
- 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. Cook touched cooked bread. **Corrected On-Site**
- High Priority - Employee with infected sore/cut/burn/wound on exposed portion of the arm without an impermeable cover on the wound is handling food, clean equipment or utensils, or unwrapped single-service items.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Splitter has four openings. Three must have vacuum breaker attached.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. 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. Butter on counter 49° beef 49°, beef 45°. Items placed into walk-in freezer for quick chill. Retemped at end of inspection. All TCS food at 41° or below. **Corrected On-Site**
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Cutting board(s) stained/soiled. Cook line.
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6/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Cutting board(s) stained/soiled. Cook line.
- Intermediate - Required employee training expired for all 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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4/7/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep counter, and sports drink bottle on front cook line counter. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Equipment in poor repair. Right and middle deli-style reach in coolers and low boy not holding temp.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination. Platter lids in dry storage. **Repeat Violation**
- Basic - Single-service items stored on floor. To go containers and utensils.
- Basic - Soiled reach-in cooler gaskets. Cook line. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. 3 cans of green chili peppers. Voluntarily discarded. **Corrected On-Site**
- 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. Bar area 0ppm.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Displayed food not properly protected from contamination. Lemons at back servers area. **Repeat Violation**
- 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 cutting lemons.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 56°, tomato 46°, cole slaw 50°, butter 57°, fish 45°, beef 56°, chicken 45°, beef 60°, tomatoes 48°, cheese 46°. Items placed into walk in cooler.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Back lower prep shelf.
- Intermediate - Cutting board(s) stained/soiled. Cook line.
- Intermediate - Handwash sink not accessible for employee use at all times. Front cook line.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rising sanitizer cloth in sink.
- Intermediate - Required employee training expired for all 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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4/4/2014 | Routine - Food | Warning Issued |
- 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 - Equipment and utensils not properly air-dried - wet nesting. Next to three compartment sink
- Basic - Food storage container/container lid cracked or broken. Next to three compartment sink
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Salad dressing, cookline
- Basic - Single-service articles not stored inverted or protected from contamination. Paper plates in dry storage room
- Basic - Soiled reach-in cooler gaskets. Cookline
- Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket
- Basic - Working containers of food removed from original container not identified by common name. Flour under prep table across from three compartment sink
- High Priority - Displayed food not properly protected from contamination. Lemons in wait area
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Handled raw meat and then a clean bowl **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Handwash sink used for purposes other than handwashing. Dirty utensils in sink, cookline
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. At bar. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 72? water. **Corrected On-Site**
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. employee restroom
- Critical - Displayed food not properly protected from contamination. ice in 2nd bar well contaminated with debris. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. panko, flour, spices on cookline Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen
- Critical - Observed encrusted, soiled material on slicer.
- Observed food and debris accumulated on bar floor and under/behind equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. handwash sink in bar used for dumping drink glasses.
- Observed old food stuck to clean dishware/utensils. tomato slicer, vegetable slicer, etc
- Observed old labels stuck to food containers after cleaning. throughout kitchen
- Observed personal care item stored with food. employee purse on shelf in kitchen prep area.
- Observed soda gun holster with accumulated slime/debris. in bar area well #2
- Critical - Observed soil residue in storage containers. flour, panko breading containers
- Critical - Observed uncovered food in holding unit/dry storage area. container under prep table in main kitchen, rolls on speed rack next to mop sink
- Observed utensils in poor condition. numerous broken pans throughout kitchen
- Observed wall soiled with accumulated black debris in mop sink area.
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. lemons in wait area
- Equipment and utensils not properly air-dried. plastic food containers near dry storage room
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. broken plastic food containers next to dry storage room
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when switching gloves, cook on cookline
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. seasoning under prep table
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. on prep table
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner...outdoor patio area[plates] Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable...at equipment storage shelves
- Observed cutting board with burn mark--storage shelves by oil tanks.
- Critical - Observed employee eating while preparing food...lollipop on cook's line Corrected On Site.
- Critical - Observed uncovered food in walkin cooler--large fish fillets--bottom shelf--bag of ice not covering all fillets. Corrected On Site.
- Observed wall soiled with accumulated black debris/food in dishwashing area....under slopsink--along presoak chemical line.
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10/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/30/2011 | Routine - Food | Call Back - Complied |
- In use food dispensing utensils properly stored
- Critical - Sanitizing temperature
- Critical - Water source safe, hot and cold under pressure
- Employee lockers provided and used, clean
- Critical - Food contact surfaces of equipment and utensils clean
- Pre-flushed, scraped, soaked
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6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location...tongs hung on oven door handle
- Observed clean utensils/equipment stored in dirty bins----utensils by 3bay sink ---in black bin
- Critical - Observed encrusted, soiled material on slicer.
- Observed old labels stuck to food containers after cleaning....large plastic pans on shelves by water heater
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3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit...cooler on cook's line.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands...employee failed to wash hands before putting gloves on.
- Observed utensils in poor condition....rubber spatulas on cook's line--cracked/damage
- Food-contact surface not smooth and easily cleanable...plastic pan lids cracked on shelves by 3bay sink
- Observed old labels stuck to food containers after cleaning...shelves by 3bay sink.
- Critical. Observed foods buildup in bottom of bread drawers at waittress station by kitchen doors
- Critical. Observed clean vegetable chopper on shelves by 3bay sink--foods buildup under bread pan.
- Plumbing system in disrepair...dishmachine sprayer doesn't completely shutoff when not in use.
- Critical. Handwash sink not accessible for employee use at all times...cook's line by fryers--blocked By garbage can
- Critical. Handsink in rear kitchen not dispensing paper towels properly Corrected On Site.
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11/1/2010 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.--some boards may need replaced in future
- Violation: 37-05-1 Observed wall soiled with accumulated food debris......shelves behind pots holders..by 3bay
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8/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...foods in walkin cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above...foods in hothold cabinet holding temps at 58 F Corrected On Site...removed and reheated on broiler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...walkin cooler-temperature at 47 F
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures...hothold cabinet by sodabox rack.
- Critical. No conspicuously located thermometer in small cooler at waittress station..by dining room doors.
- Critical. Observed improper vertical separation of raw animal foods---raw steaks stored above seafood--drawers on cook's line. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location...tongs hung on oven door handle. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets...drawers on cook's line.
- Observed build-up of food debris---holders above dipperwell at cook's line.
- Observed build-up of food debris/dirt--outside of drystorage bins under prep sink.
- Observed build-up of food debris---under prep line broiler.
- Critical. Hot water supply not maintained during peak periods.
- Observed wall soiled with accumulated black debris in dishwashing area...wall below ventilation hood...behind dishmachine
- Observed wall soiled with accumulated food debris...by kniferack in kitchen
- Observed wall soiled with accumulated food debris......shelves behind pots holders..by 3bay
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8/9/2010 | Routine - Food | Warning Issued |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Toxic items labeled and used properly
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
- Critical. Employee training validation
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4/28/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Floors properly constructed, clean, drained, coved
- Other conditions sanitary and safe operation
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2/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[48 feta on cookline reachin, 48 alfrado sauce ]
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[when changing gloves]
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[putting garnish on drinks at bar]
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[cook cutting vegetable ]
- Observed equipment in poor repair.[bulk flour bin broken lid]
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on soda gun dispensing nozzles.[far end of bar]
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[cutting boards on cookline ]
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[bulk bins]
- Observed soda gun holster with accumulated slime/debris.[far end of bar]
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[by 3 compartment sink]
- Observed single-service articles stored without protection from contamination.[unwrapped straws on bar]
- Critical. Cold water not provided/shut off at employee handwash sink.[right handsink on cookline ]
- Critical. Hot water not provided/shut off at employee hand wash sink.[right handsink on cookline ]
- Waste line missing at soda gun holster.[both holster ]
- Critical. No handwashing sign provided at a handsink used by food employees.[at multiple sinks]
- Critical. No handwashing sign provided at a handsink used by food employees.[in employee restroom]
- Observed ceiling soiled with accumulated grease, and dust above cookline prep]
- Observed dusty ceiling tiles and/or air conditioning vent covers.[above mop sink/bread sticks]
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.[exceed 200ppm at bar buckets ]
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.at back door
- 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.[on right end of cookline ]
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only.12/08 at back door
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- No plan review submitted and renovations in progress.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 4/19/10.
- 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 This violation must be corrected by : 4/19/10.
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2/18/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/24/2009 | Routine - Food | Call Back - Complied |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food contact surfaces of equipment and utensils clean
- Single service items properly stored, handled, dispensed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Floors properly constructed, clean, drained, coved
- Other conditions sanitary and safe operation
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7/24/2009 | Routine - Food | Warning Issued |
| No report available. | 12/29/2008 | Routine - Food | Warning Issued |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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