- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use cover plates for customer service.
- Basic - Food stored in dry storage area not covered. Transfer flour, from the open bag, to a clean, covered container.
- Basic - Unused, unprotected place settings left on table with seated customers reused for other customers without cleaning them first. Remove unused silverware settings, from each dining room table, when not used. Suggest wrapping silverware in napkins, and place on table when serving customers.
- High Priority - Vacuum breaker missing at hose bibb. Install a vacuum breaker (back flow preventer), between the spigot and the hose, at the 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. New employees must pass food safety training within 60 days of hiring. Also, all employees must retake, and pass training, at least every three years. Keep proof of all completed training on the premises.
- Intermediate - Water filter not changed according to manufacturer's instructions. Label water filters, on the rear wall, with the date they were installed. Filters must be replaced at least once per year.
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Clean the accumulated dust from the ceiling vents.
- Basic - Grease accumulated on kitchen floor. Clean the dirt and grease from the kitchen floor.
- 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. Label the American potatoes, on the counter top at room temperature, with a four-hour-time label. Discard any unserved portion at the end of four hours.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Clean the dirt, from the ceiling baffle, 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. Label the open carton of milk with the date it is originally opened.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provide a written policy as to which cooked foods will be held at room temperature. Keep the written policy on the premises.
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1/21/2014 | Routine - Food | Warning Issued |
- Basic - Single-service articles not stored inverted or protected from contamination. Invert clam shells until needed. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Remind employees to wash hands every time they change gloves.
- 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. Label open carton of milk with the date it is originally opened.
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9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Keep CO2 tanks secured in place, so they cannot be knocked over.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use cover plates for customer service.
- Basic - Floor tiles cracked, broken or in disrepair. Replace the broken and missing floor tiles in the men's restroom.
- Basic - Food stored on floor. Keep iced tea covered. **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Seal the bare concrete in the kitchen.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot-water faucet at the three-compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on counter tops; store them in sanitizing buckets between uses.
- 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. Label the open carton of milk with the date it is originally opened.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Repackaged, refrigerated foods must be labeled with the dates they are originally repackaged.
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Clean the hand-washing sink behind the bar.
- Basic - Build-up of grease/dust/debris on hood filters. Clean the accumulated grease from the hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as a cover plate. Do not use the cover plate for serving. **Corrected On-Site**
- Basic - Floor soiled. Clean the kitchen floor.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking faucet at the three-compartment sink.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employees must wash hands every time they change gloves. **Corrected On-Site**
- 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. Washing hands and changing gloves, every time employees change tasks, should reduce the possible spread of shigella, e-coli, norovirus, salmonella, and hepatitis A.
- 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. Label open carton of milk with the date it is originally opened.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the inside of the reach-in freezer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Repackaged, refrigerated foods (roast beef) must be labeled with the date it is originally repackaged.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Wash hands every time you change gloves. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Do not scoop flour with a plate, provide a scoop with a handle.
- Critical - Observed soil buildup inside ice bin. Clean the ceiling, of the ice bin, in the ice machine.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer the flour, from the open bag, to a clean, covered container.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods need to be labeled with the date they are originally rewrapped. Write the date on the plastic wrap.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations. Provide sanitizing solution for the storage of wet-wiping cloths between uses. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing solution between uses. Corrected On Site.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Reseal the cement floor in the kitchen.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees need to wash hands every time they change gloves. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open-milk carton needs to be labeled with the date it was openned.
- Critical - Observed soil buildup inside ice bin. Clean the plastic-ceiling baffle of the ice machine.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Provide buckets of sanitizing solution,for the storage ofvwet-wiping cloths between uses.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged refrigerated foods must be labeled with the date they were rewrapped.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave damp-wiping cloths lying on countertops; store them in sanitizing solution between uses.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Store the bag of potatoes off the kitchen floor. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Do not scoop flour with a bowl; provide a scoop with a handle.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Remove the standing water from the bottom of the cookline refrigerator.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Label rewrapped, frozen meats with the date they are wrappes and frozen.
- Observed residue build-up on nonfood-contact surface. Clean the food crumbs from the refrigerator-door gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave flour in an open bag; transfer the contents to a clean, covered container.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Provide buckets of sanitizing solution, for the storage of wiping cloths between uses.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be labeled with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on countertops; store them in sanitizing buckets between uses.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when deboning cooked chicken.
- Observed sticky kitchen floor. Clean kitchen floor and mats daily.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing buckets for the storage of wiping cloths between uses. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Mark open milk containers with a 7-day-date label. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on the countertops; store them in sanitizing buckets between uses. Corrected On Site.
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8/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Clean the food crunbs from the inside of the reach-in freezer.
- Critical - Observed soil buildup inside ice bin. Clean the white plastic-ceiliing baffle in the ice machine.
- Critical - Observed unlabeled spray bottle. Label spray bottles of cleaner with the common names of their contents.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marke with 7-day-date labels.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet wiping cloths lying on countertops; store them in sanitizing buckets between uses.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease. Clean the dirt and grease from the hood filters.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Clean the food crumbs from the inside of the reach-in freezer. Corrected On Site.
- Critical - Observed employees using same utensil to handle raw and cooked product. Provide designated spatulas - one for raw meats and eggs, and one for cooked items - at the cooktop. Corrected On Site.
- Critical - Observed packaged food not labeled as specified by law. Label squeze bottles with the common names of their contents.
- Critical - Observed soiled reach-in cooler gaskets. Clean the food crumbs from the refrigerator-door gaskets.
- Observed wall in disrepair. Repair the broken and missing drywall next to the mop basin.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label the open container of milk with a 7-day-date lable. Corrected On Site.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./tuna in reachin next to cookline. Corrected On Site.
- Observed leaking air conditioning vent covers./ kitchen
- Light not functioning./kitchen /above stove.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6/9/2010.
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4/9/2010 | Routine - Food | Warning Issued |
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