- Critical - Establishment operating without a current Hotel and Restaurant license. **Admin Complaint**
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed non-service animals in the food establishment or on premises. Dog inside dinning area. **Corrected On-Site**
- Observed wall in disrepair. Behind ice machine
- Wet mop not hung to dry.
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12/5/2012 | Routine - Food | Administrative complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation.
- Critical - Observed bathroom facility not clean.
- Observed build-up of grease on nonfood-contact surface.[kitchen cookline]
- Observed equipment in poor repair.[white box freezer]
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[kitchen equ pment]
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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6/12/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 29-02-1 Observed toilet leaking.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Violation: 33-16-1 Observed open dumpster lid.
- Violation: 36-15-1 Observed debris accumulated on floors.
- Violation: 37-01-1 Ceiling tile missing. KITCHEN
- Violation: 42-03-1 Wet mop not hung to dry.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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. Pro
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2/22/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tile missing. KITCHEN
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 buildup of slime in the interior of ice machine.
- Observed debris accumulated on floors.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed rodent activity as evidenced by rodent droppings found.(FEW DRIED DROPPINGS ON BACK OF STORE)
- Observed toilet leaking.
- Wet mop not hung to dry.
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9/16/2011 | Routine - Food | Warning Issued |
- Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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.
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4/26/2011 | Routine - Food | Emergency Order Callback Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- 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 rodent activity as evidenced by rodent droppings found BY KITCHEN AREA 20 +, TABLE (BACK DOOR) WAITER STATION 20+ BY DRINKS, SEMI FRESH/MOIST
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4/25/2011 | Routine - Food | Emergency order recommended |
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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
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12/13/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.Ice at bar area
- Critical. Observed hand wash sink used for purpose other than washing hands.Storing equipment inside handsink
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in three-compartment sink.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled walk-in cooler shelves.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of walk-in cooler soiled with accumulation of food residue.
- Waste line missing at soda gun holster.
- Critical. Hand wash sink lacking proper hand drying provisions.Bar area
- Critical. Handwashing cleanser lacking at handwashing lavatory.Bar area
- Critical. Observed the accumulation of dead or trapped insects in kitchen area light covers Repeat Violation.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Observed grease accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Lights missing the proper shield, sleeve coatings or covers.
- Light not functioning.Inside walk-in cooler Repeat Violation.
- Wet mop not hung to dry.
- Observed unclean building components, attachments or fixtures.
- Observed unnecessary items on the premise.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- 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. Repeat Violation.
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4/19/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Soda gun holdster
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed dead roaches on premises.
- Critical. Observed the accumulation of dead or trapped insects in kitchen area light shields.
- Critical. Outer openings not protected with self-closing doors.
- Observed grease accumulated under cooking equipment.
- Light not functioning.Inside walk-in cooler
- Critical. Manager lacking proof of Food Manager Certification.
- 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.
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9/25/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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