- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on island table in dishwash area. **Warning**
- Basic - Hood soiled with runny, sludgy brown grease. **Warning**
- 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. Spoons in cole slaw tightly covered, **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor-cookline. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook removed soiled gloves and was putting on new pair. **Corrected On-Site** **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands then turned off water with bare hands. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, cooked and cooled. **Repeat Violation** **Warning**
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09/17/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine. Water reserve on front of machine heavily soiled.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of dish machine heavily soiled.
- Basic - Can opener blade not kept sharp - observed metal shavings. Blade heavily rusted.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Ice scoop handle in contact with ice.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Sink basin stained with foods and batter drippings
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated 1 stem out 4 degrees.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meat loaf, poppers, quiche and cut fresh fruit. **Repeat Violation**
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine. Heavy black scum in water reservoir at front of dish machine.
- Basic - Bowl or other container with no handle used to dispense food. Drink glass used as scoop.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of dish machine heavily soiled.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed-300 ppm.
- Intermediate - Handwash sink not accessible for employee use at all times. Tray of silverware stored on sink basin at dish wash area.
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine along white shield at top.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Stem off about 8 degrees, inspector calibrated unit.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reuse of single-service articles. mayo container with dimpled top, not smooth and easily cleaned.
- Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall in disrepair-wall at bulk containers with paint chipping, peeling and chunked.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sour cream and milk in wait staff reach in cooler **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- 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. BRENDA AND CAITLIN
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable-most boards in kitchen at cookline.
- Basic - Wall in disrepair. Wall at bulk storage bins with cracked pealing paint chunking off.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk and sour cream in cooler near door to bar area. Items still not date marked, same as previous. Sour cream opened several days previous.
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9/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink-sink near soup station in kitchen and at dish wash are.
- Basic - Bowl or other container with no handle used to dispense food-bulk storage bins near cookline.
- Basic - Cutting board has cut marks and is no longer cleanable-most boards in kitchen at cookline.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Ice machine h out of order sign taped to it.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Sanitizing solution, and rinse solution heavily soiled. not maintained clean.
- Basic - Single-service articles improperly stored. Tea bags and other service items stored on table in banquet room with spray cleaner beside them.
- Basic - Wall in disrepair. Wall at bulk storage bins with cracked pealing paint chunking off.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Left on cutting board at cookline.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potatoes cooked yesterday temped at 64°. Advised stop sale.
- 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 bar handed cooked livers for plate presentation. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. baked potatoes cooked 24 hours previous temped at 64°. Sop sale issued.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk and sour cream in cooler near door to bar area
- Intermediate - Manager on duty lacking proof of food manager certification.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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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7/10/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food-clear cambro in bulk rice container.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area-dirty apron and other clothing items on shelf over mixer and prep table by 2 bin sink.
- Basic - No copy of latest inspection report available. Facility open and doing business with report, manager certification and employee training not accessible.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler-raw shell gigs on shelf over raw fish.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times-sink at dishwasher blocked by buckets and dishes in basin.
- 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 - Spray bottle containing toxic substance not labeled-bottle at BIB area of kitchen.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors-mens restroom in hallway to banquet room.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwash sink not accessible for employee use at all times. handwash sink in 3 bin sink area blocked with tray of silverware on sink basin.
- 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. No proof for bartender - employed for approximately 1 month.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Reserve well heavily coated with red gooey substance.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment, hood filters and associated soiled with accumulated grease.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-skirting to mixer set up by food prep double sink..
- Observed cutting board heavily grooved/pitted and no longer cleanable-longboards at cookline. Repeat Violation.
- Critical - Observed encrusted material on can opener blade.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Carton of half and half and bag of cream. Repeat Violation.
- Observed reach-in freezer gasket torn/in disrepair-cookline. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. Handwash sink on back side of cookline heavily soiled.
- Observed single-service articles stored without protection from contamination. Coffee filters at banquet room doors.
- Critical - Observed soil buildup inside and around edges of ice bins in bar area.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Sour cream dated Sept 17, today is October 11. Chef voluntarily through out approximately 1 cup of sour cream.
- Wet mop not hung to dry.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, tested at 0 ppm. Corrected On Site, manager found chlorine jug empty, installed new jug- retested at 50 ppm.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, cloth towel under cook line cutting board. Corrected On Site.
- Critical - Observed a covered beverage container on the cook line food preparation table. Corrected On Site.
- Observed attached equipment soiled with accumulated greasy dust, hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable, cook line. Repeat Violation.
- Observed employee with no beard guard/restraint.
- Observed employee with no hair restraint, cooks with loose unrestrained hair. Corrected On Site. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed food stored on floor, case of french fries in the walk in freezer. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up, low boy unit.
- Critical - Observed heavily encrusted material on can opener.
- Observed ice scoop with handle in contact with ice, bin at the bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter blend packets in kitchen are at 73 degrees F. Cook stated they were set out approximately 1 hour ago,recommended rapidly chilling then maintaining at 41 degrees F or below. Corrective action taken, cook placed packets into cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, sheet pan of raw steak stored over sheet pan of fish in the walk in cooler. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair, cook line unit.
- Observed reach-in cooler gasket torn/in disrepair, unit near walk up window.
- 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, K class extiguisher on the dry storage room floor. For reporting purposes only. Repeat Violation.
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable, cookline.
- Violation: 15-32-1 Observed reach-in freezer gasket torn/in disrepair, unit on cookline.
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12/29/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions, both kitchen handwash sink's and dish area handwash sink. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory, kitchen handwash sink near rear prep area and dish area handwash sink.
- Critical - Lack of toilet tissue at each toilet, employee restroom.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees, all three kitchen handwash sink's and dish area handwash sink.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, cookline.
- Observed employee with no hair restraint, cook with loose unrestrained hair.
- Observed gaskets with slimy/mold-like build-up, bar area beer cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, corned beef opened yesturday will be used by tommorrow. Corrected On Site.
- Observed reach-in freezer gasket torn/in disrepair, unit on cookline.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, red and black straw-like stirrer sticks in caddies on the bar are exposed to potential customer cross contamination. Corrected On Site.
- 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, K class extinguisher is on the floor. For reporting purposes only.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name., 2 spray bottles containing greenish and clear liquid substances, manager stated they contain oil and water. Corrected On Site.
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10/27/2011 | Routine - Food | Warning Issued |
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