- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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.
- Basic - Equipment in poor repair. Reach in cooler in kitchen below ovens.
- Basic - Light shield damaged/in disrepair. Kitchen prep
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hood system.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles improperly stored. On floor at the bar
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Below ovens: *poultry 48°F, *cheese 49°F, *fish 48°F, *cut lettuce 48°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *Chicken tenders 105°F
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- 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 - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Soda gun soiled. At bar
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10/31/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. **Admin Complaint** **Repeat Violation**
- Basic - Equipment in poor repair. Doors for reach in coolers hinge and reach in coolers beneath ovens.
- Basic - Interior of microwave soiled with encrusted food debris. In kitchen across from ovens.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. All reach in coolers except ones beneath ovens.
- Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms **Repeat Violation**
- Basic - Plumbing system in disrepair. Hand wash sink in warewashing area. Hot water faucet handle does not work properly and does not turn off. **Admin Complaint** **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncovered food stored near sink exposed to splash. Food prep being done next to dish machine and 3 compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken wings 117°F
- 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.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in coolers under the ovens beef *patties 53°F, and *Swiss cheese 50°F reach in cooler in prep area in back and area in across from the oven. *fish dip 53°F, *cut lettuce 49°F, *shredded cheese 49°F, *cut *tomato 46°F. **Admin Complaint** **Repeat Violation**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In wait station.
- 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. Blocked by broom
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils
- Intermediate - Hot water not provided/shut off at employee handwash sink. In warewashing area.
- 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. Next to soda machine.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Intermediate - Soda gun soiled.
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2/24/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. **Admin Complaint** **Repeat Violation** all boards are still in the same condition.
- Basic - Plumbing system in disrepair. Hand wash sink in disrepair **Admin Complaint** Handwash sink in warewashing area is still in disrepair by the hot water faucet not being able to turn off therefore they voluntarily shut the hot water valve off.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Admin Complaint** on 2/17/14 in reach in coolers in the kitchen below ovens tuna patties 47°F, raw beef patty 47°F, Swiss cheese 44°F. In reach in coolers in back prep area near warewashing room. Shredded cheese 48°F, cut lettuce 50°F, bleu cheese 44°F, crab dip 47°F.
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2/17/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. In restrooms.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab patties and beef patties average temperature 50°F corrective action taken.
- High Priority - Toxic substance/chemical stored by or with single-service items. Back counter by service window
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In kitchen next to bai marie station.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar.
- 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 - Hot water not provided/shut off at employee handwash sink. All
- Intermediate - Manager 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.
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12/26/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable. **Admin Complaint** **Repeat Violation**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Plumbing system in disrepair. Hand wash sink in disrepair **Admin Complaint**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Water draining onto floor surface.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- 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.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Admin Complaint**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No hot running water at three-compartment sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Admin Complaint** **Repeat Violation**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
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8/8/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Hand wash sink in disrepair. Hand wash sink in kitchen.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Across from 3 compartment sink, not being used at the time of inspection, but must be kept clean.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry, cheese, rice. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish ware area **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Servers area **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.
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2/20/2013 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. bar Corrected On Site.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical - Observed toxic item stored by food. Corrected On Site.
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/23/2012 | Routine - Food | Call Back - Complied |
- In-use utensil for potentially hazardous food not stored in a clean, protected location. ice scoops held in a dirty container
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on shredder.
- Critical - Observed soil buildup inside ice bin.
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1/11/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand sink missing at dishwashing machine or area.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. bar area
- Critical - Observed dented/rusted cans.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watch
- Critical - Working containers of food removed from original container not identified by common name. bottles located at food expediting area
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. kitchen
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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2/23/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler in the kitchen area across from the grill
- Critical - Hot water not provided/shut off at employee hand wash sink. kitchen
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. bar
- Observed cutting board grooved/pitted and no longer cleanable. kitchen
- Critical - Observed employee switch gloves without washing hands first
- Critical - Observed interior of microwave soiled. kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed reach in cooler gasket torn/in disrepair. kitchen
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2/18/2011 | Routine - Food | Warning Issued |
- Critical. Observed slash none next to dishwashing equipment
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
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8/12/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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