- Basic - Cambro lid is cracked.
- Basic - Ceiling soiled with accumulated dust throughout the establishment .
- Basic - Employee beverage container under a food preparation table . **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in holding unit not covered.Margarine and chicken in walk in cooler. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.Grill area.
- Basic - Nonfood-grade bottle used in direct contact with food.Oil in kitchen.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.Under prep table.
- Basic - Soil residue build-up on nonfood-contact surface.Ice cream reach in freezer.
- Basic - Soiled reach-in cooler gaskets throughout the establishment.
- Basic - Towel used under cutting board. **Corrected On-Site**
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Wall soiled with brown substance in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name.Water in kitchen. **Repeat Violation**
- High Priority - Cheese cold held at greater than 41 degrees Fahrenheit.All the different types of cheese and tomatoes iced in reach in cooler. **Repeat Violation**
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Rice is discarded by operator. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb.Mop sink area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of substance surrounding juice nozzles.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Jim Humphrey ,10/10/07,National Registry.
- Intermediate - Microwave missing fan guard is in poor repair at cooks line.
- Intermediate - No list of certified food service managers available at the establishment.
- 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. Reach in cooler at cooks line. **Repeat Violation**
- Intermediate - Required employee training expired 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 - Soap is not labeled by handwashing sink at cooks line. **Repeat Violation**
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Blue berry mix flour. **Corrected On-Site**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Ice machine and iced tea machine.
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07/28/2014 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated food debris. Oven door handle
- Basic - Ceiling tile in disrepair. Tile damaged vents need cleaning
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drink in walk in cooler shelf **Corrected On-Site**
- Basic - Ice bucket/shovel not stored inverted between uses. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar scoop in sugar **Corrected On-Site**
- Basic - Waste line missing at soda gun holster.
- Basic - Working containers of food removed from original container not identified by common name. 3 oil bottles by saut **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef at 45 tomatoes 45. Due to unit setting **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. 3 in 1 oil by food prep **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- 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. Make table by grill a temp 44
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. Tiles water damaged with gaps , vents and tiles in need of cleaning
- Basic - Ceiling tile in disrepair. Tiles bowed with gaps and vents need cleaning
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Prep cook had hair down not restrained by head covering **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Ice bucket not inverted between uses. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Under side of soda heads and juice dispenser in need of detail cleaning
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Oil bottle not labeled **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Noted raid, de greaser by dish and prep area **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of service noted on observed filters
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9/6/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/25/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of slime- like substance on nonfood-contact surface. Around nozzles of soda machine - upstairs CB: some cleaning done
- Basic - Ceiling in disrepair. Front server station
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cups and glasses. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean spatulas stored under cookline equipment - heavy build up of grease on storage surface CB: some cleaning done
- Basic - Drain cover(s) missing. Upstairs bar - under 3 compartment sink
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Cookline CB: some cleaning done
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. One side of walk on cooler (near door) not maintaining TCS Foods at 41. Cookline RIC holding at 48 **Repeat Violation** CB: cookline RIC and WIC maintaining TCS foods at 44-46?
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 312 seats counted - upstairs and downstairs - licensed for 248. Seating change form provided to operator
- Basic - Ice buildup in walk-in freezer.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Plumbing system in disrepair. No hot water supply - upstairs bar. No cold water supply - downstairs bar
- Basic - Wall soiled with accumulated dust. Back prep area
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pasta, rice, pot roast, chicken, nacho chicken, pastry cream 46-47 (COS -38-42), mash 45, rice 44. Cookline RIC: pork, cheeses, rice, nacho chicken, Reuben''s, pot roast 46-51 **Admin Complaint** CB: WIC: enchilada, creme brulee, garlic butter 45-46?, chicken, rice, pasta, butter 43? - recommend moving racks with enchiladas to colder part of cooler and storing breads in warmer part (produce now stored by door as opposed to TCS foods) until cooler is capable of maintaining 41?. Colder part of WIC maintaining foods at 41? - use this area for storing TCS foods Cookline RIC: no products stored in cooler only in top make table: cheese and cheese slices 44-45? (recommend setting up ice bath until cooler is capable of maintaining food at 41?.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mash 125 CB: mash 120? - removed from steam table for reheating. REHEAT TO 165? THEN HOT HOLD AT 135? OR ABOVE
- Intermediate - Accumulation of black/green mold-like substance in the interior 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. Ham and turkey opened 4/26 WIC
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Lid of breading cooler - cookline
- 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. Three employees employed longer than 60 days **Warning** CB: proof of training provided for one employee - Food Safety First - Daniel Sainevil 10-27-2015 - ALL EMPLOYEES MUST RECEIVE THE REQUIRED EMPLOYEE TRAINING
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4/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside reach in freezer - cookline (ice cream freezer)
- Basic - Build-up of slime- like substance on nonfood-contact surface. Around nozzles of sad machine - upstairs
- Basic - Carbon dioxide/helium tanks not adequately secured. WIC
- Basic - Case of single-service articles stored on floor in dry storage area. Case of cups
- Basic - Ceiling in disrepair. Front server station
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cups and glasses. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean spatulas stored under cookline equipment - heavy build up of grease on storage surface
- Basic - Drain cover(s) missing. Upstairs bar - under 3 compartment sink
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Cookline
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. One side of walk on cooler (near door) not maintaining TCS Foods at 41?. Cookline RIC holding at 48? **Repeat Violation**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 312 seats counted - upstairs and downstairs - licensed for 248. Seating change form provided to operator
- Basic - Ice buildup in walk-in freezer.
- Basic - Light not functioning. Extraction hood - cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. LLC 7 and breading cooler **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Plumbing system in disrepair. No hot water supply - upstairs bar. No cold water supply - downstairs bar
- Basic - Raw animal food stored above unwashed produce. Raw chicken above who,e tomatoes WIC **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cookline
- Basic - Soiled reach-in cooler gaskets. Cookline LLC 6
- Basic - Wall soiled with accumulated dust. Back prep area
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Chicken breast 154-158? - cooking continued - 172? **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pasta, rice, pot roast, chicken, nacho chicken, pastry cream 46-47? (COS -38-42?), mash 45?, rice 44?. Cookline RIC: pork, cheeses, rice, nacho chicken, Reuben's, pot roast 46-51? **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Baked potato 50?
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mash 125?
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Pastry cream - 4/11 (contains milk), blue cheese dressing 4/21, focaccia butter 4/8, red wine butter 4/11, mango dressing 4/17 (fresh garlic and oil)
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling - baked potato - app 25. Cookline RIC: food stored overnight in cooler holding at 48-50?: pulled pork (4 portion cups), 1 stack of American cheese slices, 1 stack of provolone cheese slices
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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. Ham and turkey opened 4/26 WIC
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Container of batter in WIC did not cool over a 1 hour period.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Lid of breading cooler - cookline
- 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. Three employees employed longer than 60 days **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Main menu and gluten free menu and no consumer advisory posted in establishment **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Chemical storage area **Repeat Violation**
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4/29/2013 | Routine - Food | Administrative complaint recommended |
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. Ladies restroom.
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8/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for dishmachine - 0ppm. Recommend setting up 3 compartment sink for wash, rinse, sanitize. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler: fan temperature 43F, air temperature inside 47F, foods 46-52F. As informed by manager, cooler was at 39F at 11am. Cookline reach in cooler at 49F; second cookline cooler at 60F. This violation must be corrected by : 8-22-12.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. Ladies restroom.
- Critical - No conspicuously located thermometer in holding unit. Cookline cooler.
- Observed hole in ceiling. Above dishmachine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Red wine garlic sauce 93F at cookline - contains margarine and fresh chopped garlic. Recommend using time as PHC.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: chicken 55F, pasta, pot roast 50F, butter 49F, whipped butter 52F, chicken wings 50F, cheee slices and butter 48F. Walk in cooler air temperature 43F by fans and 47F on food storage shelving at 3pm. as informed by manager, temperature of cooler was 39F at 11am. Unable to determine exact time food would have risen above 48F [above 48F for less than 4 hours] - some product transferred to freezer and some placed in colder part of cooler. This violation must be corrected by : 8-22-12. Make table and reach in cooler at cookline: tubs of pork 54F, cheese slices 51F, chicken wings, enchalada, roast beef slices all above 48F - as informed by employee products were placed in cooler at 8am [7 hours prior] - cooler at 49F. Corn dogs 44-47F - cookline 2nd cooler. Cookline: egg mix 50F - prepared in morning but cooler maintaining 41F; fresh garlic in oil at 46F. Wait station: grated cheddar 45F Repeat Violation.
- Critical - Observed unlabeled spray bottle. Bar.
- Observed wall soiled with accumulated food debris. Between oven and prep table. Cookline.
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8/21/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name./ breading flour/ sugar/flour
- Critical - Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust./ food pans sitting in water on bottom of cooler/ location will not store product on bottom of ric
- Violation: 10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container./ all bulk containers in back room
- Violation: 13-03-1 Observed employee with no hair restraint./ servers when making/prepping salads
- Violation: 15-25-2 Hood filters not equipped with a drip tray. For reporting purposes only./ back and front hoods
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine./ door slides
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation./ back door
- Violation: 37-15-1 Observed ceiling soiled with accumulated food debris./ mold in dish room
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers./ lense cracked over bnb
- Critical - Violation: 46-09-2 Exit signs not properly illuminated. For reporting purposes only./ back hall exits
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3/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength./ out of product Corrected On Site.
- Critical - Exit signs not properly illuminated. For reporting purposes only./ back hall exits
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust./ food pans sitting in water on bottom of cooler
- Critical - Hand wash sink lacking proper hand drying provisions./ dish room Repeat Violation.
- Hood filters not equipped with a drip tray. For reporting purposes only./ back and front hoods
- In-use utensil not stored with handle above the top of potentially hazardous food and the container./ all bulk containers in back room
- Lights missing the proper shield, sleeve coatings or covers./ lense cracked over bnb
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./ above cook line next to tall ric
- Critical - Observed buildup of slime in the interior of ice machine./ door slides
- Observed ceiling soiled with accumulated dust./ cooks line
- Observed ceiling soiled with accumulated food debris./ mold in dish room
- Observed employee with no hair restraint./ servers when making/prepping salads
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed food stored on floor./ water in walk in cooler Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ provolone cheese 46f, asian ribs 48f/ mushrooms 45f ric, sausage 48f ric
- Observed single-service items stored on floor./ cups in back hall Repeat Violation.
- Observed soda gun holster with accumulated slime/debris.// bar Corrected On Site.
- Critical - Observed toxic item improperly stored./ stored in drawer at server station with lids Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area./ candied nuts in dry storage Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation./ back door
- Plumbing system in disrepair./ hot water knnob on hws in prep area
- Critical - Working containers of food removed from original container not identified by common name./ breading flour/ sugar/flour
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2/28/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. At hand wash sink located in cook line. Corrected On Site. Paper towels were provided.
- Missing drain plug at dumpster.
- Critical - Observed encrusted material on can opener. Corrected On Site. Can opener was cleaned and sanitized. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site. Slicer was cleaned and sanitized.
- Observed food debris accumulated on bar floor, under equipment and walk in freezer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit. Raw beef stored over raw seafood. In walk in cooler. Corrected On Site. Raw seafood was removed and stored with other raw seafood.
- Observed single-service articles improperly stored. In dry storage room.
- Critical - Observed uncovered food in dry storage area. Corrected On Site. All uncovered food were covered.
- Plumbing system in disrepair. Hand sink located in cook line not draining.
- Waste line missing at soda gun holster. At bar.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Makeline cooler next to the stove. Corrected On Site.
- Critical - Observed encrusted material on can opener and holder. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Pasta cooked at 8:30 am was 64 degrees tightly covered in the walk in cooler. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cornbeef, ham in the walk in cooler. Corrected On Site.
- Critical - Observed small live flies in kitchen at the waite area.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean in use under the cutting board. Corrected On Site.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name,italian bread crumbs
- Observed cutting board grooved/pitted and no longer cleanable.
- Shelves in reach-in not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable,cooks line
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up,cooks line
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination,straws at bar Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
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8/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods,raw beef over corn in the walk-in freezer. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed interior of microwave soiled.
- Observed single-service articles stored without protection from contamination,straws at the bar.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed floor area(s) covered with standing water,mop sink.
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name,condiments on the cook's line , dry storage, large white containers .
- Observed employee with no hair restraint. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times,missing handwash sink in dishmachine area.
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12/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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