- Basic - Condensation or other drainage not disposed of according to law. 5 gallon bucket is collecting the condensation in the walk in cooler
- Basic - Cutting board has cut marks and is no longer cleanable. The table adjacent the MED size reach in cooler
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Over the three compartment sink
- Basic - Floor area(s) covered with standing water. In the walk in cooler and just outside the walk in cooler
- Intermediate - Cutting board(s) stained/soiled.
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry 51. Beef 47. The unit under the cook line. Per chef items been at the location since 10 am these temps were taken at 11:30 am. **Warning** not in use The unit has no TCS.
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08/12/2014 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry 51. Beef 47. The unit under the cook line. Per chef items been at the location since 10 am these temps were taken at 11:30 am. **Warning** not in use
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 51. Cheese 55. 56. Pizza 56. Ham 52 to,Tao 45. Melon 60. Tomato 52. These temperatures were found in all three units in the kitchen. Per chef these items were placed at 10 am the temps were taken at 11:30 am **Warning** the executive chef has elected to use a 6 hour for TCS at the largest unit and not use the other two units. Until the units have been serviced.
- High Priority - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination. When displaying chaffing dishes in the dining area **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. Senior cook stated they rinse the plates, load the rack and place it into the Dish machine to sanitize. The heat strip failed to turn color **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.no proof of anyone''s certification was made available during the visit **Warning**
- 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. No proof of any training was made available during the visit **Warning**
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6/11/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Condensation or other drainage not disposed of according to law. The three AC vents had condensation the one closest the three compartment sink was leaking into the prep area **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. All the coils to the reach in cooler were soiled and impacted **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry 51. Beef 47. The unit under the cook line. Per chef items been at the location since 10 am these temps were taken at 11:30 am. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Front counter employee scratched face then proceeded to enter the walk in cooler where the employee moved a mustard bottle for the customer **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 51. Cheese 55. 56. Pizza 56. Ham 52 to,Tao 45. Melon 60. Tomato 52. These temperatures were found in all three units in the kitchen. Per chef these items were placed at 10 am the temps were taken at 11:30 am **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry 47 in the walk in cooler **Warning**
- High Priority - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination. When displaying chaffing dishes in the dining area **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. Senior cook stated they rinse the plates, load the rack and place it into the Dish machine to sanitize. The heat strip failed to turn color **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.no proof of anyone's certification was made available during the visit **Warning**
- 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. No proof of any training was made available during the visit **Warning**
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6/10/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Floor soiled/has accumulation of debris. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Soiled reach-in cooler gaskets. All units **Warning**
- Basic - High Priority - Dead roaches on premises. 4 by the mop sink **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee sliced a lemon after washing it and she was not wearing gloves **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Poultry cover beef in the stand up reach in freezer **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 crawled across the floor in front of the prep reach in cooler on the cold, killed on site. Warning** **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Adjacent the hand sink on the cold prep side **Warning**
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8/14/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Wood cutting board **Warning**
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8/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cloth used as a food-contact surface. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Wood cutting board **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Red cup sitting on the cutting board on the cook line **Warning**
- Basic - Equipment in poor repair. The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly. The unit under the cooking equipment **Warning**
- Basic - Paper towel used as liner for food container. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Mac n cheese **Corrected On-Site** **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef 44. Poultry 44 in the four drawer unit on the cook line **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook reported to work and failed to wash hands for the required time **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over deli meats on the cook line **Corrected On-Site** **Warning**
- 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. Sour cream has over thirty day shelf life, dated 5/1/13 **Warning**
- 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. **Warning**
- 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. Milk in the wait staff area **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Head cook is not a certified food manager at the cabana, 8 employees **Warning**
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6/11/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler temps 46 f degrees or higher
- Critical - Hand wash sink lacking proper hand drying provisions. wait staff area
- Critical - Handwashing cleanser lacking at handwashing lavatory. wait staff area
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. wait staff area
- Observed build-up of grease on nonfood-contact surface. hood filter
- Critical - Observed dead roaches on premises. 5 behind the dish machine
- Critical - Observed dead roaches on premises. 5 on floor by the hand sink
- Critical - Observed dead roaches on premises. one on the right side of the prep reach in cooler at the rear prep area
- Critical - Observed dead roaches on premises. two under the dry storage rack by the ice machine
- Critical - Observed food being cooled by nonapproved method. mac n cheese covered tightly while cooling from cook.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 51, heavy cream 48 and butter 46 f degrees in the walk in cooler
- Critical - Observed roach activity as evidenced by live roaches found one on blue fule line behind the cookline
- Observed single-service items stored on floor. expo area
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9/7/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board boards on the cookline
- Critical - Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present. rear door has a gap.
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6/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The storage reach in cooler on the cookline is inop do not use for the safe storage of temperature controlled foods. 4 drawer under cooking equipment
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dead roaches on premises. 5 in and around the mop sink
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board boards on the cookline
- Observed grease accumulated on kitchen floor.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. closest the three compartment sink Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef burger 52, chicken 52 f degrees in the storage reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hame 45, ham 45, turkey 45 f degrees in the walk in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, turkey, sour cream in the walk in cooler Repeat Violation.
- Observed residue build-up on nonfood-contact surface. on the underside of the three compartment sink
- Critical - Observed roach activity as evidenced by live roaches found 1 live about to die adjacent to the mop sink.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. rear door has a gap.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. mac n cheese in the storage section of the prep reach in cooler on the cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. milk in the storage reach in cooler at the wait staff area Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). beef and chicken
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6/15/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small prep reach in cooler on the cookline is inop. do not use unit for the storage of foods that require cold hold temps. corrective action taken moved foods to larger prep reach in cooler on the cookline
- Critical - Hot water not provided/shut off at employee hand wash sink. entire facility
- Critical - No conspicuously located thermometer in holding unit. in the walk in cooler
- Critical - No conspicuously located thermometer in holding unit. units on the cookline
- Observed cutting board grooved/pitted and no longer cleanable. butcher block table
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. white cutting boards
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Turkey 46, pastrami 47, cheese 48 f degrees in the small prep reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 44 f degrees in the prep reach in cooler closest the three compartment sink
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in the storage reach in cooler in the wait staff area
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. A gap on the bottom of the rear door
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4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Fan covers walkin cooler.
- Critical - Observed employee eating in a food preparation or other restricted area. Employee eating at prep unit in kitchen. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches/ bracelet. Corrected On Site.
- Critical - Observed moderate soil buildup inside ice bin.
- Observed single-service articles improperly stored. Plastic forks and knifes not stored with handles up. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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4/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Vacuum breaker mising at hose bibb. Mop sink.
- Missing drain plug at dumpster.
- Light not functioning. Back door area.
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. turkey, phf salads in ric
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed veggie & fruits over prepped fruits & veggie & dairy in wic
- Critical. Observed raw animal food stored over ready-to-eat food. raw egg over cheeses in ric
- Critical. Observed raw animal food stored over cooked food. raw chicken; & beef over ice cream & veggie in ri freezer
- Critical. Observed food stored on floor. pickles Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. bottle water Corrected On Site.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed handwash sink used for purposes other than handwashing. ice dump Corrected On Site.
- Critical. Observed toxic item stored by food. powder sanitizer Corrected On Site.
- Critical. Observed unlabeled spray bottle. sqeeze bottles not labeled
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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4/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued due to adulteration of food product. all phf in wic & ric with expired dates, mold &-or soured ; all discardedCorrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. all phf not properly date marked or labeled; all discarded; Corrected On Site.
- Critical. Observed food stored on floor. wic & oil @ table aa
- Observed nonfood-contact equipment in poor repair dripping water unto prep table from vent above
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed unlabeled spray bottle.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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