- Basic - Exterior door has a gap at the threshold that opens to the outside, in kitchen. **Repeat Violation** **Warning**
- Basic - Floor tiles cracked, broken or in disrepair, by kitchen door. **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory, main menu. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees (James Anderson). To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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08/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Dumpster rusted out. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside, in kitchen. **Repeat Violation** **Warning**
- Basic - Exterior drain by smokers clogged. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair, by kitchen door. **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buttermilk 70 °F, fish 54 °F, chicken 57 °F, egg wash 54 °F, cut lettuce 50 °F, dressing 52 °F, coleslaw 51 °F, potato salad 52 °F, Pork 44 °F, chicken wings 45 °F, chicken 46 °F, cheese bread mix 55 °F, and potato salad 55 °F. Operator stated he took temperature this morning and everything was in temperature. Operator stated everything was out of temperature less than 4 hours. **Repeat Violation** **Warning** Upon callback observed coleslaw 44 °F, shredded cheese 52 °F, cut lettuce 37 °F, pimento cheese 40 °F, salsa 40 °F, cut tomatoes 38 °F, potato salad 42 °F, sliced cheese 47 °F, feta cheese 36 °F, butter 39 °F, sliced head of lettuce 47 °F, and cut lettuce 45 °F in reach-in coolers. Observed ham 40 °F, beef 40 °F, and ground beef in second walk-in cooler and cheese bread dough 46 °F, pickles 42 °F, and cheese 45 °F in first walk-in cooler. Operator stated unit was at 38 °F this morning and was just defrosted. Repair service onsite during inspection. Operator to monitor temperatures of items.
- Intermediate - Cold holding equipment incapable of 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. Multiple coolers on cookline. **Warning*. Multiple items still above 41 °F in units, Operator has contacted repair service, parts are on order for unite.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory, main menu. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees (James Anderson). To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Walk-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. Ambient air in first walk-in cooler 54 °F, ambient air in second walk-in cooler 45 °F. **Warning**
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08/26/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food (multiple spices). **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Build-up of food debris, dust or dirt on exterior/interior of working containers of spices. **Warning**
- Basic - Case of single-service articles stored on floor in exterior dry storage shed. **Warning**
- Basic - Dumpster rusted out. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside, in kitchen. **Repeat Violation** **Warning**
- Basic - Exterior drain by smokers clogged. **Warning**
- Basic - Exterior portion of smoker leaking grease onto ground. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair, by kitchen door. **Warning**
- Basic - Food debris accumulated on kitchen floor, by handwash sink near office. **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
- Basic - Grease receptacle lid open. **Corrected On-Site** **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice machine in bar area. **Corrected On-Site** **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food (coleslaw) and rim of the container. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, several units on cookline. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Working containers of food (white substance, Operator uncertain what item was ) removed from original container not identified by common name. **Repeat Violation** **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Quaternary ammonium, 0ppm Chlorine. (Operator uncertain of type of sanitizer). **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buttermilk 70 °F, fish 54 °F, chicken 57 °F, egg wash 54 °F, cut lettuce 50 °F, dressing 52 °F, coleslaw 51 °F, potato salad 52 °F, Pork 44 °F, chicken wings 45 °F, chicken 46 °F, cheese bread mix 55 °F, and potato salad 55 °F. Operator stated he took temperature this morning and everything was in temperature. Operator stated everything was out of temperature less than 4 hours. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over cheese. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, in walk-in cooler. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Multiple coolers on cookline. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times, handwash sink by office blocked by salad spinner. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, lid in handwash sink by office and spoon in handwash sink on cookline. **Corrected On-Site** **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory, main menu. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees (James Anderson). To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Walk-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. Ambient air in first walk-in cooler 54 °F, ambient air in second walk-in cooler 45 °F. **Warning**
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08/25/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in corn meal container.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Handwash sink by dishpit
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Lemonade and ribs in walk in cooler
- Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen door to outside
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour scoop in contact with flour. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. salad reach in cooler. **Corrected On-Site**
- Basic - Single-service items stored on floor. Exterior storage shed, plastic containers
- Basic - Single-use gloves left on a food-contact surface. Box of gloves stored on clean plates.
- Basic - Stored food not covered in walk-in cooler. Cut Onions.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Rice, sugar, flour containers not labeled. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage 59 °F, less than 1 hour. Coleslaw 45 °F, less than 1 hour.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Food stored in container of pickles. Containers of Scallions and bacon bits stored in container of pickles.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. BBQ sauce 67 °F, out at room temperature since last night.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. BBQ sauce held at room temperature 67 °F, since last night.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Catfish over cornmeal. Cookline. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over cheese. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over ribs
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee moved trash can (touched inside of liner) and then moved container of cabbage.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by salad spinner, handwash sink by office. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken 95 °F, and ham 110 °F, less than 1 hour.
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2/5/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Containers without handle used to dispense seasoning.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan in kitchen has build-up of dust and dirt.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Milk stored on cooler floor.
- Basic - Drain cover(s) missing. Mop sink.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Equipment in poor repair. Cold holding equipment incapable of 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.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Single-service articles not stored at least 6 inches above the floor. Dry storage case of plates and utensils.
- Basic - Tea filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw Chicken 51° f, cooked chicken wings 53° f, raw fish 51° f. Less than four hours. Manager discarded food. **Corrected On-Site**
- High Priority - Live, small flying insects in dishwasher area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw 50° f. Placed on ice 43° f.
- Intermediate - Handwash sink not accessible for employee use at all times. Equipment and dishes blocking hand sink.
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaner. **Corrected On-Site**
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Clean glasses plates not stored inverted or in a protected manner... Kitchen.
- Basic - Floor soiled/has accumulation of debris under and around equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees... bar.
- Basic - Wall in disrepair under dishmachine room handsink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit... potato salad 46?. Later 42?. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food... Shell eggs stored over shredded cheese in walk in cooler.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils... bleach cleanser spray bottle next to cutting boards.
- High Priority - Toxic substance/chemical stored by or with food... Insecticide on top of ice machine.
- Intermediate - Identified 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.
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bin of ribs in water stored on floor in walk-in cooler... meat cooler.
- Basic - Clean plates not stored inverted or in a protected manner... Dishmachine room rack.
- Basic - Employee jacket stored over clean plates/utensils rack... Dishmachine room.
- Basic - Ice scoop handle in contact with ice... Ice manchine.
- Basic - One hood filter in disrepair.
- Basic - Soiled cook line bread storage rack.
- Basic - Wall soiled with accumulated food debris around wall mounted slicer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit... Shredded cheese 48?/ 40? later. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils... Cleaners in spray bottles over equipment, utensils. **Corrected On-Site**
- Intermediate - Salad 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.
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces... main hood.
- Hood filters in disrepair.. small hood.
- Critical - Observed can of insecticide stored on ice machine.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food being cooled by nonapproved method... mac/cheese covered while cooling. Repeat Violation. Pls do not cover anything while cooling until it's reached 41f. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... feta @ 46f, prep cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... mac/cheese @ 44f, wic. Corrected On Site.
- Critical - Observed soiled bread rack... line.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Walk in cooler and line prep cooler not maintaining potentially hazardous food at proper temperatures.
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions and soap... by pit.
- Critical - Observed food being cooled by nonapproved method... recently prepared mac/cheese covered while cooling. Corrected On Site.
- Critical - Observed no hand wash sign posted at cook line sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... stew and corn bread mix @ 46f, main wic. Corrected On Site.
- Critical - Observed uncovered small spice containers... shelf.
- Critical - Observed walk in cooler not maintaining potentially hazardous food at proper temperatures... ambient temp 47f.
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Actual food managers certificate not available. Information obtained from prior inspection report.
- Observed dripping bar triple sink faucet.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed raw animal food stored over ready-to-eat food... shell eggs over shredded cheese in walk in cooler.
- Critical - Observed ribs stored on walk in cooler floor.
- Observed single-service articles stored without protection from contamination... take-out containers by bar not inverted or covered.
- Critical - Observed soiled dishmachine drain board trough and associated equipment.
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile detached... dishmachine room.
- No copy of latest inspection report.
- Critical - No 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.
- Observed animal product juices pooled on floor... meats walk in cooler.
- Observed dishroom floor missing tile.
- Observed dripping faucet...prep area handsink.
- Critical - Observed food employee slicing cheese with no gloves on. Corrected On Site.
- Observed kitchen ceiling with smoke film on tiles.
- Critical - Observed several live flies in kitchen.
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7/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floor drain cover missing...dishmachine room.
- Critical - Hand wash sink lacking proper hand drying provisions...dishmachine room. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions...kitchen. Corrected On Site.
- Critical - Observed food employee slicing ready-to-eat lemon with bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed personal jacket stored with/next to food...rack.
- Observed walls soiled with accumulated smoke film.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
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10/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soiled ice scoop bin/rack.
- Critical. Observed soiled ice machine exterior.
- Observed build-up of carbon on hood system/filters.
- Reach in cooler not properly draining accumulation of moisture...water pooled inside.
- Critical. Observed one live fly in kitchen.
- Observed walls soiled with accumulated black debris in dishwashing area.
- Observed kitchen ceiling soiled smoke film.
- Lights missing the proper shield, sleeve coatings or covers...ice machine room/shed. Repeat Violation.
- Critical. Observed spray bottle cleaner stored on shelf along side dishes...dishmachine room.
- Critical. Observed unlabeled cleaner in spray bottle...dishmachine room.
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted lima bean can.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not date marked...brunswick stew
- Observed build-up of grease/carbon on filters over wood grill.
- Critical. Handwash sink not accessible for employee use at all times...cooker obstructing.
- Critical. No handwashing sign provided at a handsink used by food employees...end of cook's line.
- Observed hole in ceiling tile....kitchen.
- Lights missing the proper shield, sleeve coatings or covers...ice machine room.
- Critical. Observed toxic item, insecticide stored on ice machine top.
- Critical. Exit sign not illuminated...back kitchen door. For reporting purposes only.
- Critical. Employee training certificates not completed.
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12/7/2009 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold...@ 144 f. You must manually sanitize food contact surfaces of equipment run through dishmachine until final rinse is repaired.
- Critical. Observed soiled mobile storage rack in walk in cooler.
- Critical. Observed soiled kitchen handsinks.
- Critical. Hand wash sink lacking hand drying provisions...by walk in cooler.
- Observed food debris and liquid spillage accumulated on meats walk in cooler floor.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request.
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8/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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