- Basic - Bowl or other container with no handle used to dispense food. On red sauce, mgr discarded **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Mop sink
- Basic - Drain cover(s) missing. Mop sink
- Basic - Food stored on floor. Oil jugs by a/c unit, mgr put them on shelf **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. In upright freezer, cook line area
- Basic - Working containers of food removed from original container not identified by common name. Covered container on shelf above prep unit, mgr wrote name **Corrected On-Site** **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. Making salads, employee got gloves **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50° sour cream in 1 door cooler/dressing, cook line, corrective action: mgr discarded it **Repeat Violation**
- High Priority - Spray hose at dish sink lower than flood rim of sink. Triple sink
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Red line broken in 1 door cooler, cook line
- 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. 50° sour cream, also temped non tcs and were 50°, make sure you don't keep sour cream in this cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Also covering pasta 65° and partially cooked chicken 62° in walk in cooler, 73° cooked chicken in ric, corrective action: mgr uncovered them
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 88° chicken on table, kitchen, corrective action: mgr place it in cooler
- Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. In walk in cooler. Mgr labeled them **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. On cart at bar area, employee wrote name **Corrected On-Site** **Repeat Violation**
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning. On hot dogs container in cooler
- Basic - Plumbing system in disrepair. Mop sink not draining
- Basic - Single-service articles not stored inverted or protected from contamination. Lids by ice bin **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. 2 containers on shelf by cook line **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Over steam table **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 70° beer wash on table, melted ice, corrective action : discarded by mgr
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 90° cooked onions, peppers and onions, on top of stove, corrective action: discarded by mgr
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over milk **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400 ppm chl in bucket
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 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. Hot dogs opened on oven **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep room
- Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. In wic with out sign of partially cooked
- Intermediate - Spray bottle containing toxic substance not labeled. Under handsink, kitchen **Corrected On-Site**
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in cooler at cook line not properly working, thermometer reading 44 . Don''t use this reach in cooler until thermometer reads 41 or below, also 1 door cooler by cook line, foods at 65 **Warning**
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10/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Purse on cook line shelf **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Reach in cooler at cook line not properly working, thermometer reading 44° . Don't use this reach in cooler until thermometer reads 41° or below, also 1 door cooler by cook line, foods at 65° **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To cut lemons **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep reach in cooler, cook line 43-44° pasta salad, cheeses, cut tomatoes, blue cheese, corrective action: iced down, 52° chicken and tuna salad, coleslaw, corrective action: discarded by mgr, 65° ranch made here and sour cream in prep unit, one door , corrective action: discarded by mgr **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shelled eggs over cheese, reach in cooler at storage area **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.reading 80°, foods at 65° **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. Storage area by ice machine **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Creamy sauce at 127° on table, corrective action: placed in ice bath **Warning**
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10/22/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Diced tomatoes. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Container of oil next to cooking equipment.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Stored food not covered in walk-in cooler. Container of chicken.
- 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. Tested 0ppm. Re-tested 50ppm. **Corrected On-Site** **Repeat Violation**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Container of cooked portioned chicken stored in between containers of raw beef on make table. Also cooked meatloaf stored next to raw beef in reach in cooler below make table. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken, beef and fish not properly separated on make table. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation**
- Intermediate - Containers of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Chicken wings in walk in cooler.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Kitchen.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Container of chicken breast in walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of cleaner underneath hand sink in kitchen.
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5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Must use 3 compartment sink to wash, rinse, and sanitize all equipment until dish machine is repaired.
- Equipment or utensils not designed or constructed in a durable manner. Non handled scoop in container of seasoning. **Corrected On-Site**
- Floors not maintained smooth and durable. Missing floor tiles in kitchen.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Establishment needs chlorine strips for dish machine and 3 compartment sink. **Corrected On-Site**
- Observed grease accumulated under cooking equipment.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Container of sour cream in reach in cooler.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. 3 compartment sink.
- Critical - Observed uncovered food in holding unit/dry storage area. Container of spring rolls in upright reach in freezer.
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Machine tested at 0ppm. 3 compartment sink to be used for sanitizing until fixed.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee rinsing/handling lettuce with bare hands. Corrected On Site. lettuce was voluntarily discarded
- Observed cutting boards badly grooved/pitted and discolored and no longer cleanable .
- Observed dusty ceiling tiles and/or air conditioning vent covers. Dust buildup on vents above prep table.
- Critical - Observed hand wash sink used for purpose other than washing hands. Employee rinsed off lettuce.
- Critical - Observed small live flies in kitchen.
- Critical - Observed soil residue in storage containers. Raw meat on makeline stored in dirty containers.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable, walk in cement. Bloody chicken juices soaking into floor.
- Observed employee with no beard guard/restraint. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. 2 Deep plastic containers cooling on counter. Corrected On Site, ice bath.
- Critical - Observed food being cooled by nonapproved method. Covering noodles, wings, walk in unit. Corrected On Site.
- Critical - Observed food stored on floor, oil jugs in back room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, prep top units. Overstacked and open spaces- corrective action taken.
- Critical - Observed thawed portions of raw animal food above 41 degrees Fahrenheit for more than 4 hours, including all preparation, thawing and subsequent cooking times while being thawed under running water.
- Critical - Observed used raw chicken boxes as a food-contact surface, covering wings in walk in. Corrected On Site.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. one door reach in cooler, no ambient air thermometer in it, but all food temperatures between 46F and 55F. Don't use this reach in cooler to store potentially hazardous food until fixed
- Drain cover(s) missing. storage area
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Natianal Restaurant Association, must get Florida Restaurant Association - safe staff
- Critical - Hand wash sink lacking proper hand drying provisions. back kitchen
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or bucket.
- Critical - No conspicuously located thermometer in holding unit. 1 door reach-in cooler Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. interior
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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 putting on gloves Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. covering foods while cooling in walk-in cooler Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. several sauces
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 46F chicken wings, 55F ranch made her with milk, all discarded by mgr Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. chicken salad in reach in cooler Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw hamburger over raw fish in seafood cooler Corrected On Site.
- Observed residue build-up on nonfood-contact surface. containers with crackers
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200 ppm bleach in bucket Corrected On Site.
- Observed single-service articles improperly stored. plastic spoons not inverted by warmer
- Critical - Probe-type thermometer not used to ensure proper food temperatures. when reheating foods
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12/14/2011 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.ICE BUCKETS not stored inverted REAR AREA near ice machine .
- Critical - Hand wash sink lacking proper hand drying provisions.BACK AREA refrigerators room .
- Observed SODA GUN stored in container with waste liquid NO SODA GUN or WASTE LINE provided.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.ABOVE KITCHEN .
- Critical - Observed interior of reach-in cooler soiled with accumulation WATER kitchen make table unit.
- Critical - Observed live flies in kitchen.
- Critical - Observed unlabeled spray bottle.BLUE SUBSTANCE found in kitchen . Repeat Violation.
- Observed water draining into reach in cooler Bottom surface in kitchen FROM POSSIBLE condensation of refrigerator unit.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in some reach in cold holding units. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed employee with no hair restraint.
- Critical. Observed soil residue on/in storage container- flour, and lexan. Other stained containers observed.
- Critical. Observed buildup of stains in the interior of ice machine, up top. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, fryer baskets. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, white shelf in walk in.
- Observed gaskets with residue or mold-like build-up, several reach in units. Repeat Violation.
- Floors not maintained smooth and durable, front kitchen. Repeat Violation.
- Critical. Observed unlabeled spray bottles. Corrected On Site.
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1/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
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6/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reachin and portioned key lime pie
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. steak @ 45F
- Critical. No conspicuously located thermometer in holding unit. two Prep table reachin coolers in front kitchen Repeat Violation.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs and ladels hanging on grill rail
- Observed employee with no beard guard/restraint.
- Observed equipment in poor repair. Rusted shelfs in reachin coolersvin back kitchen
- Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Front Walkin cooler rusty shelf
- Critical. Observed buildup of slime in the interior of ice machine. In back kitchen
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. By desserts in front cooler
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Clean containers on shelf in front kitchen
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Fryer baskets
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Reachin cooler gaskets in rear kitchen Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Fan covers in front walk in cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Rolling cart by rear exit
- Observed gaskets with slimy/mold-like build-up. Freezer in rear kitchen
- Observed soda gun holster with accumulated slime/debris. By ice bin
- Observed clean equipment stored on towel, by ice bin.
- Observed leaking pipe at plumbing fixture. Between dishmachine and 3 compartment sink
- Critical. Observed spray hose at dish sink lower than flood rim of sink. At 3 compaartment sink
- Critical. Hand wash sink lacking proper hand drying provisions and soap, in back kitchen
- Floors not maintained smooth and durable. behind bar area and in front kitchen
- Wall not smooth and easily cleanable. Front kitchen area
- Critical. Observed toxic item improperly stored. Sitting by handwash basin in front kitchen
- Carbon dioxide/helium tanks not adequately secured. behind bar
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4/27/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit, rear kitchen reach in cooler.
- Critical. Observed improper use of container with no handle used to dispense ready-to-eat food, in salsa. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets, salad prep reach in.
- Observed reach-in freezer gaskets in rear kitchen with mold-like build-up.
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11/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 4/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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