- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed RIC, Victory, across from cookline had food held at a temp greater than 41°F, *Liquid Eggs 52°F, Sausage 53°F, Sliced Ham 53°F. Corrective action taken, TCS foods moved to working RIC and WIC. Operator states it will not be used until it can maintain a temperature of 41°F or less.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed chef change gloves no handwash. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Observed approximately 7 small flies in he kitchen area. Operator states they are working with their pest control company to fix the issue.
- Intermediate - Refrigerator 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. Observed RIC, Victory, with an ambient temperature of 53°F.
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08/06/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed a container with no handle used to dispense sugar. **Corrected On-Site**
- Basic - Cove molding at floor/wall juncture broken/missing. Observed missing tile approx. 3 or 4 feet in the dish washing area, under the dish machine.
- Basic - Dumpster overflowing garbage.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Observed black debris on the wall near the DM.
- Basic - Working containers of food removed from original container not identified by common name. Observed container with sugar not labeled.
- High Priority - Live flies in kitchen. Observed approximately 20 small flies in several areas around the kitchen.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. By wait station and bar station.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at sink in the prep area and at the wait station.
- 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.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Server station. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server station. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Sever station. **Corrected On-Site**
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed both cookline employees wearing watches while engaged in food preparation. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline. **Repeat Violation** **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cookline employee crack raw whole shell eggs then directly handled clean customer plate, shredded potatoes, cheese, fully cooked omelet all without washing hands after cracking raw whole shell eggs. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cheese at 62?f in Oakland reach in cooler top closest to closed end of line. Observed ham at 49?f in closed, bottom portion of same unit. **Repeat Violation** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed dishwasher wash hands in 3 compartment sink. **Warning**
- 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. Observed cookline reach in cooler at closed end of line at ambient temperature of 49?f. **Repeat Violation** **Warning**
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1/30/2013 | Routine - Food | Warning Issued |
- Critical - Unit observed @ 44 Degrees F. No food in unit. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler at closed end of cookline directly next to ice-cream-style freezer at ambient temperature of 48 degrees. Repeat Violation. This violation must be corrected by : 9/28/12.
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9/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler at closed end of cookline directly next to ice-cream-style freezer at ambient temperature of 48 degrees. Repeat Violation. This violation must be corrected by : 9/28/12.
- Critical - Cold water not provided/shut off at employee handwash sink. both cookline handsinks
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. observed cooked sausage at 126 degrees in cookline make-shift steam bin. Corrected On Site. operator voluntarily discarded item.
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsink by dishmachine This violation must be corrected by : 9/28/12. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. cookline handsink closest to ice machine .
- Critical - No conspicuously located thermometer in holding unit. in cookline reach-in cooler at closed end of cookline directly next to ice-cream style freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed lunchmeat at 51 degrees in cookline reach-in cooler directly next to ice cream-style freezer Repeat Violation. This violation must be corrected by : 9/28/12.
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9/27/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler at closed end of cookline at ambient temperature of 51 degrees. operator removed all food from unit.
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsink by dishmachine and at side preparation area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee not wash hands before grabbing new pair of gloves. Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee crack raw shell eggs then directly handle fully cooked ham, clean customer plate, fully cooked sausage and fully cooked bacon, without removing gloves and washing hands inbetween tasks. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sliced cheese at 58 degrees in cookline reach-in cooler top at closed end of cookline. operator removed items from unit. Repeat Violation.
- Observed utensils stored in crevices between equipment. observed multiple knives stored in crevices on cookline Corrected On Site. Repeat Violation.
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6/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license. Licence expired 12/01/11.
- Critical - License expired within 30 days after expiration date. Licence expired 12/01/11.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee switch gloves without washing hands inbetween tasks.
- Critical - Observed employee switch from working with raw food to clean food-contact surfaces without washing hands. observed cookline employee crack raw shell eggs with gloves hands then directly grab clean plates without removing gloves and washing hands inbetween tasks.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sliced cheese at 67 degrees in cookline reach-in cooler top at closed end of cookline.
- Observed utensils stored in crevices between equipment. observed knife stored inbetween reach-in cooler and reach-in freezer at closed end of cookline. Corrected On Site.
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. waitline handsink
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on new pair of gloves without washing hands directly before grabbing new pair Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer. dried food debris on interior blade
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed cookline employee engaged in food preparation wearing large watch
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. observed 0ppm quat sanitizer in cookline sanitizer bucket at end near ice machine
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler at end of cookline at ambient temperature of 46 degrees. food held at 47 degrees.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed side prep employee slicing onions with bare hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employees switching gloves without washing hands inbetween pairs
- Critical - Observed employees using same utensil to handle raw and cooked product. observed employee on cookline using same spatula to handle both raw beef and spinich and mushrooms Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed diced ham at 79 degrees in ice bin at end of cookline. observed cooked beef at 47 degrees in cookline reach-in cooler at end of cookline. Corrected On Site. Repeat Violation.
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed diced ham at cookline reach-in cooler top at 59 degrees. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed sausage gravy at 46 degrees still cooling from 12am. Corrected On Site.
- Critical. Observed employees using same utensil to handle raw and cooked product. observed cookline employee using same spatulas to handle raw beef and fully cooked beef.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline grill tools
- Critical. No handwashing sign provided at a handsink used by food employees. cookline handsink at closed end of line
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10/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food. raw shell eggs over cooked sauces in cookline reach-in cooler
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands directly before each new pair of gloves
- Critical. Observed handwash sink used for purposes other than handwashing. employee observed cleaning off metal food drip tray in waitline handsink
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4/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/12/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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