- Basic - Cloth used as a food-contact surface. Cheese, scallops. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 4/1/14. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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10/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. Cheese, scallops. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 4/1/14. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline **Warning**
- 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. 0 ppm cl. **Warning**
- High Priority - Live, small flying insects in food preparation area. Prep house **Warning**
- High Priority - Raw animal food stored over RTE food. Raw beef and chicken over sauces, turbo air main kitchen cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over fish, cookline. **Corrected On-Site** **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 2 under cookline cooler along wall. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Light brown buildup. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep house. **Corrected On-Site** **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Slicer blade soiled with old food debris. Potato slicer **Warning**
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10/23/2014 | Routine - Food | Warning Issued |
- Basic - AC dripping along length of pipe along ceiling, bar.
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline
- Basic - Leaking pipe at plumbing fixture. Under cookline handsink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Woman's restroom
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In main cookline cooler overnight per operator: rice at 47F, Hesse at 45F
- Intermediate - Hot water not provided/shut off at employee handwash sink. Woman's restroom
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Old material on can opener blade.
- 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. Cookline
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair. Turbo air cooler, cookline
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
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12/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Gaskets/seals on holding unit in poor repair. Turbo air cooler, cookline
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked wings 46, cut tomatoes 46, chicken strips 48, poultry 46, egg wash 48. All items in cooler overnight per operator. Turbo air cooler on cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Nested in container, drop on portion of cookline cooler: cooked onions, cut tomatoes, sprouts, sausage 48-51.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after approximately 2 hours per operator: soups 73-85. Advised to heat on stove prior to putting in steam table. Operator moved to stove to reach 165.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Melted butter 73, cooked onions 73, on cookline above stove with no time or temperature control for safety. Operator moved to stove to heat to 165F.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on top of chemical sanitizer bucket, dish area. In dining room, 3 on floor behind condiment shelf and bar step. In bar, approximately 20 between reach in cooler and wall, behind 3 compartment sink and beer coolers. All droppings appear to be old.
- Intermediate - Reach-in cooler 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. Turbo air on cookline
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12/10/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. Employee restroom
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Cookline
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline
- Basic - Gaskets/seals on holding unit in poor repair. Turbo air on cookline
- Basic - Grease and food accumulated under cooking equipment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Improperly iced on cookline: sprouts 71, rice 64, blue cheese 45, feta 49, cut tomatoes 61. In cookline cooler, beef at 44, potatoes at 49, shrimp 47, fish 45, cheese 41, cookline cooler overnight per operator.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 in empty and unused container stored on top of bottles of spices, cookline - corrected on site. Approximately 10 on floor under dish machine, 1 on chemical bottle under dish machine, 1 on top of dish machine. 10-20 on floor in bar behind soda bin and in corner next to three compartment sink. In prep area in separate building, 8 on floor, scattered. 7 on top of hot water heater. 8 on top of chef master lettuce washer stored on floor in dish area
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10/7/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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8/8/2013 | Complaint Partial | Call Back - Complied |
- High Priority - Evidence of rodent chew marks on food/boxes. Case of potatoes delivered 8/2 or 8/5 with chew marks on top of box and on several potatoes - operator discarded. **Admin Complaint**
- High Priority - Rodent activity present as evidenced by rodent droppings found.On 8/7/13, 1 fresh dropping on floor at expo area of cookline. In bar, droppings appear to be same as on 8/6/13 - 10-20 on floor in bar behind soda bin and in corner next to three compartment sink/along side of glass cooler on floor. In dining room, 4 old droppings on floor under tables and along baseboards. 1 fresh dropping at entrance to dining room from server area. In prep building across from parking lot, 1 old dropping on floor At base of water heater, 1 old dropping in front of employee restroom, 3 old droppings on floor under prep table holding potatoes. 1 fresh dropping on floor outside employee restroom. Prep building used for storage or on busy weekends operator. **Admin Complaint**
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8/7/2013 | Complaint Partial | Administrative complaint recommended |
- Basic - Bathroom door not self-closing. Employee restroom
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Cookline
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline
- Basic - Employee personal items stored above food in reach in freezer. On cookline, cold wraps for employees stored above open bag of fruit
- Basic - Gaskets/seals on holding unit in poor repair. Turbo air on cookline
- Basic - Grease and food accumulated under cooking equipment.
- Basic - Soiled reach-in cooler gaskets. Cookline
- High Priority - Live flies in kitchen, prep area across parking lot and bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Improperly iced on cookline: sprouts 71, rice 64, blue cheese 45, feta 49, cut tomatoes 61. In cookline cooler, beef at 44, potatoes at 49, shrimp 47, fish 45, cheese 41, cookline cooler overnight per operator.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 in empty and unused container stored on top of bottles of spices, cookline - corrected on site. Approximately 10 on floor under dish machine, 1 on chemical bottle under dish machine, 1 on top of dish machine. 10-20 on floor in bar behind soda bin and in corner next to three compartment sink. In prep area in separate building, 8 on floor, scattered. 7 on top of hot water heater. 8 on top of chef master lettuce washer stored on floor in dish area
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical 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.
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8/7/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. Employee restroom
- Basic - Bowl or other container with no handle used to dispense food. In sauce
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored on floor
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Cookline
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored above food in reach in freezer. On cookline, cold wraps for employees stored above open bag of fruit
- Basic - Food stored in holding unit not covered. Celery unwrapped and uncovered, turbo air. Other items not covered,
- Basic - Food stored on floor. Case of chips, wine closet
- Basic - Gaskets/seals on holding unit in poor repair. Turbo air on cookline
- Basic - Grease and food accumulated under cooking equipment.
- Basic - Lack of toilet tissue in employee restroom
- Basic - Loose Change on shelf on cookline above reach in freezer/prep area
- Basic - Soiled reach-in cooler gaskets. Cookline
- 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. 0 ppm cl
- High Priority - Live flies in kitchen, prep area across parking lot and bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Improperly iced on cookline: sprouts 71, rice 64, blue cheese 45, feta 49, cut tomatoes 61. In cookline cooler, beef at 44, potatoes at 49, shrimp 47, fish 45, cheese 41, cookline cooler overnight per operator.
- 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. Lamb 128, bechemel 119, ragu 125, removed from refrigeration 2.5 hours prior per operator and placed above flat top. Operator moved to stove to get to 165 and was advised to store in steam table or cool properly and store cold.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 in empty and unused container stored on top of bottles of spices, cookline - corrected on site. Approximately 10 on floor under dish machine, 1 on chemical bottle under dish machine, 1 on top of dish machine. 10-20 on floor in bar behind soda bin and in corner next to three compartment sink. In prep area in separate building, 8 on floor, scattered. 7 on top of hot water heater. 8 on top of chef master lettuce washer stored on floor in dish area
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical 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.
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8/6/2013 | Routine - Food | Warning Issued |
- 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. 0 ppm **Warning** 1/31/13 manager calling for service.
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1/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door left open to cookline. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish **Corrected On-Site** **Warning**
- 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. 0 ppm **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Equipment and utensils rinsed after the application of the sanitizer solution. Bar three compartment sink set up to wash, sanitize, rinse **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Live, small flying insects in food preparation area. Prep house **Warning**
- High Priority - Observed hair in butter on cookline. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Iced improperly, rice at 52-57F, butter 54-59F. Held at room temperature with no time or temperature control. Butter at 79F and 72F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Black beans at 101F, red sauce made with fresh vegetables at 97F, for 2.75 hours with no time or temperature control per operator. Advised to reheat to 165F **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over cheese **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found.approximately 2-25F old hard droppings on floor and desk in office/mop sink area **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar. **Corrected On-Site** **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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1/30/2013 | Routine - Food | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- No copy of latest inspection report.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. cookline
- Observed floor area(s) covered with standing water. Corner of cookline, behind dish machine
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. bread. Corrected On Site.
- Critical - Observed food with mold-like growth. oranges
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spatula, spoon, cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice 41-53F, butter at 54F, onions at 59F, impeoperly iced on cookline. Advised to use time as a public health control or ice more fully.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over sliced cheese, cookline Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle, 3 compartment sink
- Observed wooden cutting board with large crack/open space
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/1/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. soup spoons Corrected On Site.
- No plan review submitted. Ice machine moved outside. AC submitted 11/08/11 for this violation.
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cheese Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter iced on reach in cooler on cookline at 50-56F. advised to keep refrigerated
- Observed standing water in bottom of reach in cooler on cookline
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1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice at 56F, butter at 52F, iced improperly, cookline. Advised to ice to top of container
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions and handwash sign. other prep area. on 11/08/11, no handwash sign.
- Violation: 51-16-1 No plan review submitted and renovations in progress. ice machine moved, separate prep area in other building.
- Critical - Violation: 53B-08-1 No proof of required employee training provided.
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11/8/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Covered waste receptacle not provided in bathroom in separate prep area .
- Critical - Hand wash sink lacking proper hand drying provisions and handwash sign. other prep area
- Critical - Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoops in sugar, flour have no handles.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat
- No plan review submitted and renovations in progress. ice machine moved, separate prep area in other building.
- Critical - No proof of required employee training provided.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. salsa Corrected On Site.
- Critical - Observed food stored on floor. Eggs, walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. Used to store coffee cup Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed live flies in kitchen.separate prep area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice at 56F, butter at 52F, iced improperly, cookline. Advised to ice to top of container
- Observed single-service articles improperly stored. cups, souffle cups, on floor in other prep area Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sugar
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9/8/2011 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training for establishment
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7/26/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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