- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Faucet/handle missing at plumbing fixture. Hit water at mop sink
- Basic - Food stored on floor. Kitchen
- Basic - Grease accumulated under cooking equipment.
- Basic - Open dumpster lid.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food stored over cooked food. Eggs over vegetables WI cooler, chicken over shrimp WI cooler,
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cooking area **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - No running water at mop sink.
- 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. **Repeat Violation**
- 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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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No copy of latest inspection report available. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. **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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of mold-like substance on nonfood-contact surface. On wall next to dish machine
- Basic - Ceiling tile in disrepair. Dry storage area
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Food stored in ice used for drinks. See stop sale. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. **Warning**
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Front reach in cooler by restrooms. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooker food under preparation table.Shredded beef 127f degrees at room temperature (not hot holding). **Warning**
- High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Cases of foods on pallet not placed at cooler in a prompt matter. Frozen cases thawing under the sun. Wet cartons. **Warning**
- High Priority - Soup/shredded beef/beans hot held at less than 135f degrees Fahrenheit. Cooked and placed under preparation table. Beans 126f degrees. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. At preparation area ( room in front of cook line).Handsink blocked by preparation table. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cook line handsink , utensil container placed inside. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar area not hot water when tested. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. **Warning**
- Intermediate - No soap provided at handwash sink. Bar area. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For cooked foods kept at room temperature. Shredded beef 129f degrees. Plant foods 121f degrees. Under preparation table. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Wrong verbiage for the Consumer Advisory. **Warning**
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9/9/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ice scoop handle in contact with ice. Using a shaker to scoop ice (with no handles). **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. **Warning**
- Basic - Open condiments provided for self-service not properly protected sugar jar at edge of bar by passing hallway. **Warning**
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Front reach in cooler by restrooms. **Warning**
- Basic - Water bottles cooling outside uncovered with lids or covers outside by side walk cafe. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooker food under preparation table.Shredded beef 127f degrees at room temperature (not hot holding). **Warning**
- High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Cases of foods on pallet not placed at cooler in a prompt matter. Frozen cases thawing under the sun. Wet cartons. **Warning**
- High Priority - Soup/shredded beef/beans hot held at less than 135f degrees Fahrenheit. Cooked and placed under preparation table. Beans 126f degrees. **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. Person in charge during inspection unable to show proof of certification. Location manager. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. At preparation area ( room in front of cook line).Handsink blocked by preparation table. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cook line handsink , utensil container placed inside. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Bar area MIT plants inside , utensils. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar area not hot water when tested. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Other managers showed up from other locations. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. **Warning**
- Intermediate - No soap provided at handwash sink. Bar area. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For cooked foods kept at room temperature. Shredded beef 129f degrees. Plant foods 121f degrees. Under preparation table. **Warning**
- 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. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Wrong verbiage for the Consumer Advisory. **Warning**
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6/21/2013 | Routine - Food | Warning Issued |
- Basic - Floor tiles cracked, broken or in disrepair. Dishwasher area.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- Intermediate - Handwash sink not accessible for employee use at all times. By dishwasher area ( a dish washing sink taken down put back too high for proper washing.
- Intermediate - No handwash sink for employees.At Bar area .
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area.
- 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. New employees must be trained within 30 days of employment.
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
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