- Basic - Case of single-service articles stored on floor in wait station. Upstairs
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer
- Basic - Clean linens stored on floor. Upstairs
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Pizza prep cooler door
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 52 F, Beef 48 F, chicken 48 F, salmon 48 F Operator put ice Lettuce 50 F, greens 54 F, in reach in cooler by pizza prep. chicken 45 F, beef 46 F in reach in cooler in front if stove at callback
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef and beef over seafood
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Pizza prep area
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Blocked by trays **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Thermolabels
- Intermediate - No soap provided at handwash sink. Bathroom
- 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.
- 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. Reach in cooler by stove
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10/28/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in wait station. Upstairs
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pizza spatula
- Basic - Clean linens stored on floor. Upstairs
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cel phone **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Pizza prep cooler door
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 52 F, Beef 48 F, chicken 48 F, salmon 48 F Operator put ice
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over beef
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef and beef over seafood
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Pizza prep area
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Blocked by trays **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. By door and inside
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Thermolabels
- Intermediate - No soap provided at handwash sink. Bathroom
- 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.
- 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. Reach in cooler by stove
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10/24/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Faucet/handle missing at plumbing fixture.
- Basic - Food stored on floor.
- Basic - Soiled reach-in cooler gaskets.
- 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.
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature 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. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food stored on floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- 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 began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **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.
- 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 dispenser at handwash sink not working/unable to dispense soap. **Corrected On-Site**
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bathroom facility not clean.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dressing and/or locker areas not clean and orderly or used as needed.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed toxic item improperly stored.
- Critical - Observed toxic item stored in food preparation area.
- Observed wall soiled with accumulated dust.
- Observed wall soiled with accumulated food debris.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Covered waste receptacle not provided in women's bathroom. in employee bathrooms
- Critical - Electrical outlet missing cover plate. For reporting purposes only. by ice machine
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee preparing a plate with prosciutto, olives, cheese, basil and chili that does require cooking and it is readt to eat.
- Critical - Observed food stored on floor. inside walk in freezer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cart by grill in kitchen
- Observed gaskets/seals on cold holding unit in poor repair. REACH IN COOLER ON COOK LINE
- Observed ice scoop with handle in contact with ice. BAR AREA
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. in pizza station
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken next to raw fish
- Critical - Observed soiled reach-in freezer gaskets used to store ice cream.
- Critical - Observed soiled reach-in cooler gaskets. by kitchen entrance
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment. knife in pizza station Corrected On Site. Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Vacuum breaker mising at hose bibb.AT MOP SINK , LEFT SIDE
- Critical - Working containers of food removed from original container not identified by common name. OIL, FLOUR
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold water not provided/shut off at employee handwash sink. AT HANDSINK BY DISHWASHER AREA
- 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.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER VEGETABLES INSIDE WALKIN COOLER
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF OVER FISH INSIDE WALKIN COOLER
- Observed utensils stored in crevices between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/13/2011 | Routine - Food | Assigned to Inspector |
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Working containers of food removed from original container not identified by common name.
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Clean wiping cloth not properly stored.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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8/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. BOLOGNESE SAUCE AND CHICKEN SOUP.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS IN COOLER.
- Critical. Observed raw animal food stored over ready-to-eat food. CHICKEN OVER READY TO EAT.
- Critical. Observed raw animal food stored over cooked food. SHELL EGGS OVER PIE.
- Critical. Observed not designated employee drinking storage areas at reach in cooler or other restricted area. OPENED WATER BOTTLE OVER FOODS.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. ENERGY DRINK OVER SHELVES IF CLEAN DISHES.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. PIZZA STATION .
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.SKIPPING SANITIZER PROCESS AT 3 COMPARTMENT SINK . (ZERO READING ON TEST STRIP).
- Critical. Observed buildup of soiled material on mixer head. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. CHEMICAL BOTTLE INSIDE OF IT.
- Critical. Covered waste receptacle not provided in women's bathroom.
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3/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed fan guards soiled with accumulated dust.
- Critical. License expired within 30 days after expiration date.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
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8/12/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/10/2009 | Routine - Food | Warning Issued |
| No report available. | 2/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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