- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured, at least six stored outside unsecured
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Pans, food etc shall not be stored under the hand sink on the cook line **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup stored over the reach in cooler in the salad prep station. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up to the reach in cooler in the bakery department
- Basic - Raw fruits/vegetables not washed prior to preparation. Employee chopped celery and onions without first washing the vegetables to preclude the soil deposits on the vegetables.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Two employee placed on gloves without first washing hands. Recommend the staff review Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet missing to the green hose side at the mop sink. Reminder install only on the green hose side.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. The tag was in the office instead of with the oysters in the walk in cooler **Corrected On-Site**
- 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. Creams: heavy light, milk etc shall be dated when opened from the previous day.
- Intermediate - Cutting board(s) stained/soiled. Especially the board in front of the fire grill
- Intermediate - Employee used handwash sink as a dump sink as evidence from the coffee or tea stains at the wait staff station
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. At least 12 employees present with wait staff and food prep employees. **Corrected On-Site**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. The last know date of install was 5/13 to the filters attached to the ice machine in the kitchen
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Several tanks unsecured in the exterior platform area **Warning** Not complied 13 plus tanks all unsecured
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08/12/2014 | Complaint Full | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Several tanks unsecured in the exterior platform area **Warning**
- Basic - Plumbing system in disrepair. The faucet handle was loose to the hand sink on the cook line (left side) **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs in flat on the same level as butter and over other ready to eat items in the Bakery dept. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Chocolate mousse and key lime do not state raw eggs **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. The new executive chef, sous chef need to have their certification, no proof of any certification was made available during the inspection **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. **Warning**
- Intermediate - No soap provided at handwash sink. In the sandwich/salad line in the kitchen **Warning**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. FL122398. Notified the AHJ **Repeat Violation** **Warning**
- Observed scorch marks around electrical outlet. For reporting purposes only. To an outlet in the bakery department closest the hand sink **Warning**
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6/10/2014 | Complaint Full | Warning Issued |
- Basic - Raw fruits/vegetables not washed prior to preparation. Employee was slicing potato without first washing them to remove soil **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 45 left out during setup.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quats 300 ppm bucket. Recommended strength 200 ppm **Corrected On-Site**
- 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. Cream, half n half, milk etc in the reach in cooler in the salad prep line
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. The facility has installed a new boiler within the last three months a tag is present FL122398 however no report of certificate was available to review.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Flammables stored/debris present in boiler room. For reporting purposes only. Towels stored in room
- Fuel-burning, wick-type, unvented space heater in use inside an enclosed building or patio area. For reporting purposes only. Fl 121433 expired 9/11
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 46. 47. 48. Ham 47. The far right unit on the cook line.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Pantry area
- Basic - Cutting board has cut marks and is no longer cleanable. Bakery department table
- Basic - Fixed equipment exposed to spillage not provided with a splash guard left side to the hand sink in the prep room closest the ware wash room. The right side of the hand sink in the bakery department
- Basic - Food stored in a prohibited area. Under the hand sink on the cook line **Corrected On-Site**
- Basic - Food stored on floor. Rock salt used for the water softener in the mop sink room **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Onions **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. The glove dispenser in the pantry room
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Prep line closest the awe wash room. The bakery department
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Green hose only in the mop sink room
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Soup
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Cutting board(s) stained/soiled. Cook line
- Intermediate - Employee used handwash sink as a dump sink. Wait staff area
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Butter on the cook line
- Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler in/at the pantry
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only. Current certificate not available
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Using a deep fryer on the back line cooking area, stopped cooking without suppression **Corrected On-Site**
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta 45-46 x3 in the storage reach in cooler on the cookline, from previous day.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice 49-50, beans 46-47 f degrees in the walk in cooler, from previous day
- Critical - No conspicuously located thermometer in holding unit. 4door and roll in reach in coolers pantry area
- Critical - No conspicuously located thermometer in holding unit. firstt unit on the cooklline closest the managers office
- Critical - No current boiler certification provided/available. For reporting purposes only. Repeat Violation.
- Nonfood-contact equipment not designed and constructed in a durable manner. missing a splash guard on the right side of the hand sink closest the three compartment sink
- Observed cutting board grooved/pitted and no longer cleanable. block table in the bakery department Repeat Violation.
- Critical - Observed flammable material stored near in the smoking area. For reporting purposes only.
- Observed food debris accumulated on kitchen floor. in the walk in freezer
- Observed gaskets with slimy/mold-like build-up. to the storage reach in cooler on the prep line (pantry)
- Critical - Observed handwash sink used for purposes other than handwashing. cook was using the cookline hand sink as a food prep sink Corrected On Site.
- Critical - Observed pesticide-emitting strip present in food prep area. fly tape over food in the dry storage area Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. butter, dairy, cream, etc in holding units
- Critical - Observed refrigerated potentially hazardous food received at greater than 41 degrees Fahrenheit. beef 45 f degrees
- Observed single-service items stored on floor. cups in dry storage Corrected On Site. Repeat Violation.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. on the cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. poultry, onions in two storage reach in cooler on the cookline
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see 3d violations
- Critical - Vacuum breaker mising at hose bibb. green hose mop sink area Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. green hose outside rear door
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. butcher block table in the bakery department
- Critical - Handwashing cleanser lacking at handwashing lavatory. closest the dish machine
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No current boiler certification provided/available. Expired 9.11.11 For reporting purposes only.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed buildup of soiled material on mixer head.
- Observed clean linens stored in improper location. on the floor in dry storage Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. white paper towels in icing containers at the Bakery Department Corrected On Site.
- Critical - Observed encrusted material on can opener. pantry area
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. poultry on same level as lettuce but the cook would have to pass the uncooked poultry over lettuce wich would not be cooked Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. heavy cream, milk, cream cheese in storage reach in coolers on the pantry line
- Observed single-service items stored on floor. paper towels in dry storage Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm three compartment sink Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb green hose at the mop sink
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm bucket x2 Corrected On Site. Corrected On Site.
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4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/28/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only. Expired 9.11
- Critical - Violation: 53B-08-1 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. no proof of any kind.
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12/13/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - No current boiler certification provided/available. For reporting purposes only. Expired 9.11
- 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. no proof of any kind.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta 45 f degrees in the four drawer reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tomatoes cooked 44 in stand up reach in cooler on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sour cream, heavy cream and milk open not dated. Repeat Violation.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. crab dip dated 9.28.11
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10/7/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Light not functioning. Hoods in prep kitchen.
- Critical - Observed food-contact surfaces encrusted with soil deposits. Sandwiche press. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Cooling drawers cook line.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler cook line.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reach in.
- Critical - Observed unlabeled spray bottle. Spray bottle with pink liquid not labeled.
- Critical - Vacuum breaker mising at hose bibb. Under dish machine.
- Critical - Vacuum breaker mising at hose bibb. Y connection at mop sink.
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3/18/2011 | 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. White rice in reach in cooler. Corrected On Site.
- Critical. Observed food stored on floor in Walk in freezer. Bucket of lobster and variuos boxes.
- Critical. Observed uncovered food in holding unit/dry storage area. Bucket of carrots not covered in walk in cooler. Corrected On Site.
- Critical. Tuna not date marked wrapped and stored in pan with sauce bottles and pre made salad.Tuna juices contacting bottles in pan. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Knifes stored in hws. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prepiaring bread wearing a watch.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two other food prep employees wearing watches.
- Observed gaskets with slimy/mold-like build-up. Reach in cooler next to 3 cs.
- Observed gaskets with slimy/mold-like build-up. 4 door reach in expo area.
- Critical. Hot water not provided/shut off at employee hand wash sink. hand wash sink at back prep line.
- Plumbing system in disrepair. hot water valve stripped.
- Critical. Vacuum breaker mising at hose bibb. Dish machine area.
- Observed 2 holes in wall in mop room.
- Observed ceiling in disrepair. Tiles with water damage in mop room.
- Critical. Observed toxic item stored by utensils. Bleach over plates. Corrected On Site.
- Wet mop not hung to dry. Mop closet
- No Heimlich maneuver sign posted.
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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. ham, turkey phf e not date marked in wic & ric on lines
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ph salads ie egg, chicken; , tuna not date marked in ric & wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. turkeys in wic not date marked
- Critical. Observed packaged food not labeled as specified by law. several dry bulk not labeled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salmon on counter @ 52 degrees; Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. numerous unwashed veggie & fruits dirty over rte & prepped veggie in wic ; ie grapes & straberries over prepped squash
- Critical. Fruits/vegetables not washed prior to preparation. squash not washed prior prep
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over veggie & dairy I ric on line
- Critical. Observed raw animal food stored over cooked food. raw fish over wine @ ric on line & over rte foodd
- Critical. Observed raw animal food stored over cooked food. on rolling rack in wic ie; raw meat over cooked meat & veggie
- Critical. Observed cloth used as a food-contact surface. cook veggie on cloths , cloths covering foods Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. emplooee putting on gloves not wash hands between tasks , several cooks in kitchen
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. water bottle Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed live flies in kitchen.
- Observed hole in wall. mop room
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item stored by food. sani buckets
- Wet mop not hung to dry.
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4/30/2010 | 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.delu meats & cheeses Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wic roasts, pastas, soups Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.potatoe salad, tuna salad Repeat Violation.
- Critical. Observed packaged food not labeled as specified by law. misc phf wic; sauces, salads, roasts
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter cream icing Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg yolks 63, cream 103, 53 barley Corrected On Site.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs with rte dairy
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw meat bone with veggie raw & cooked
- Critical. Observed raw animal food stored over ready-to-eat food.hamburg over bread wic
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over juice ric bakery area Corrected On Site.
- Critical. Observed food stored on floor.wic
- Critical. Observed uncovered food in holding unit/dry storage area.misc phf in wic not covered; ie, desserts, stock, meats Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. sneeze guards too high to protect food & equipment Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner.
- Wet wiping cloth not stored in sanitizing solution between uses. on shelf in wic
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Vacuum breaker mising at hose bibb. outside
- Ventilation system inadequate as evidenced by condensation on walls/ceiling. in mop room heavy moisture ambient air & foul moldy smell
- Carbon dioxide/helium tanks not adequately secured.
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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