- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine, ice scoop and ice buckets unclean.
- Basic - Reach-in cooler gasket torn/in disrepair, blue door RIC, cooks line.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walls in disrepair by small freezer section.
- Basic - Walls soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on 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, sauce 47 f, hamburger beef 48 f, blue RIC, cooks line, corrective action taken, transferred to other working cooler, see 14.
- Intermediate - Encrusted material on can opener blade.
- 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. Blue door cooler, cooks line.
- Intermediate - Soda gun soiled.
- Intermediate - Spray bottle containing toxic substance not labeled, Windex, cleaner.
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
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6/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of mold-like substance on nonfood-contact surface, RIC, bar. **Warning**
- Basic - Cracked egg shells stored next to whole eggs, RIC, cooks line. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container, bar, cos. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly, kitchen. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Food stored in ice used for drinks, juices, corrected action taken, ice discarded, ice bin cleaned. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Bacon, cooks line, 2 pounds, see 3a. Product discarded, cos. See stop sale. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food, row beef over lettuce, RIC, cooks line, corrected on site. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, bacon, out of temp longer than 12 hours, product discarded. **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin, bar. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, bar. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Food preparation sink has soil/old food and mildew residue, bar, kitchen, repeated violation. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored under and in front of the sink, kitchen, repeated violation. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue and ice residue. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, kitchen, repeated violation. **Warning**
- Intermediate - No soap provided at handwash sink, bar, repeated violation. **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **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, pasta, tuna salad, potatoes, RIC, kitchen **Warning**
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4/24/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Lights out, 2 RIC.kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food, salmon over ham, RIC, COS
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite 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, beef, Rif, COS
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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7/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Leaking pipe at plumbing fixture, waste line under DM.
- High Priority - Raw animal food stored over ready-to-eat food, Row beef over lettuce, RIC, COS
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times, trays in it, kitchen. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, beef, potatoes.
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler, cooks line. Use 7 extras while fixed.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed interior of reach-in cooler soiled with accumulation of water residue.Bar.
- Observed leaking pipe at plumbing fixture.Handwash sink, bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chease, reach in cooler, cooks line.see 4.Food transferred to other unit., see 4. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Chease, bacon. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area.Sternos next to hot dogs containers. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.Use 3 compartment sink while fixed.
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9/28/2012 | Routine - Food | Warning Issued |
- Critical - Electrical outlet missing cover plate. For reporting purposes only.broken cover plate
- Critical - Handwashing cleanser lacking at handwashing lavatory.bar Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.cook line
- Observed equipment in poor repair.broken extra grill removed from premises during inspection. Corrected On Site.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.cook line
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.beef/jam reach in Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.beef/bread reach in 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. For reporting purposes only.abc
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauce reach in Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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6/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.blocked by box Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.bar
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.line
- Observed hole in wall.line
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.chicken/beef true Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese/reach in Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.salmon/tuna salad true Corrected On Site.
- Critical - Observed toxic item stored in food preparation area.wd 40 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. For reporting purposes only.abc
- 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. For reporting purposes only.k.class
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta/true Corrected On Site.
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3/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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