- Basic - Bowl or other container with no handle used to dispense food. Souffl cups in spice containers over prep table.
- Basic - Gaskets/seals on holding unit in poor repair. In reach in freezer torn gasket.
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On pizza prep table.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad prep reach in cooler cut tomatoes 52° cut lettuce 52° tuna salad 52° chicken salad 50° cheese51°, corrected all food out less tan four hours placed in walk in cooler.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen sink spatula in sink.
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. In dining room.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter sink.
- 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 - 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. Salad prep cooler, ambient 52°, all TCS food stored less than four hours moved to walk in,
- Intermediate - Spray bottle containing toxic substance not labeled. Several clear liquids in front service and warewashing area.
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cups used as scoops in most bulk seasoning containers
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on all reach in coolers on cooks line have some old food built up in them **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.buckets of sauces on floor in walk in cooler
- Basic - Employee personal items stored in or above a food preparation area. Employee phone on make table in kitchen area **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dust build up on fan covers
- Basic - Food stored in dry storage area not covered. Bread on shelves not covered in dry storage area **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Spoon laying in chicken salad container in cooler behind front counter
- Basic - Leaking pipe at plumbing fixture.at hand sink in kitchen entrance
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights on back storage area not covered
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Not able to locate in any of the reach in coolers behind front counter
- Basic - No handwashing sign provided at a hand sink used by food employees. Missing in ladies restroom **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Gaskets on reach in coolers and walk in cooler are torn
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook in kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Key lime pie 50°, creamers 55°, in display cabinet at font counter. Corrective action-closed door to cold side of cabinet
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Bags of raw chicken stored on top of case of potatoes in walk in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of unit has some black build up on it
- 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. Open containers of milk opened on Sunday not date marked
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Establishment hold pizzas under the TPHC program but does not have a written plan available. There is a blank form in folder.
- 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. Missing proof for cook in kitchen area -employed approximately 6 months (per him)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lasagna, meat roast beef all bing thawed not date marked
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. On prep table. Cook line. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. By prep table, then set plate and opened drink above bulk container of sugar. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Bread. **Corrected On-Site**
- Basic - Food stored on floor. Jug of oil under oven and multiple bulk containers under prep table.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front.
- Basic - Single-service articles stored next to hand-wash sink exposed to splash. To go cups by ice cream cooler. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Throughout.
- Basic - Spray bottle containing a food product not labeled. Clear liquid by hand wash sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella cheese 68-73° on make table. Lees than 2 hours. Corrective action taken, put in cooler.
- High Priority - Wiping cloth sanitizing solution bucket stored on food preparation table. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance inside the ice bin. Front.
- Intermediate - Cutting board(s) black stained. Prep tables. Also can opener soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Ice cream scooper and glass cup. Front by ice cream display cooler. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Racks, walls and fan cover of pizza table with food residue and some black build up..
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 5 employees. Shannon arrived toward the end of inpection. **Corrected On-Site**
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, no sanitizer coming out of line. Verified with Ellis. Discontinue use of dish machine for sanitizing. Set up manual sanitization until dish machine is sanitizing properly. **Repeat Violation**
- Equipment and utensils not properly air-dried. Drink cups at server station.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. At bar. **Repeat Violation**
- Observed build-up of grease on nonfood-contact surface. Sides of grill and fryer. **Repeat Violation**
- Critical - Observed handwash sink used for purposes other than handwashing. Filling saucepan in handwash sink in kitchen.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli meats in walk in cooler. **Repeat Violation**
- Observed reuse of single-service articles. Mayonnaise container reused for storing vinaigrette dressing with no mayonnaise as an ingredient. Verified with Shannon and Ellis. **Repeat Violation**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer over 200 ppm sanitizer bucket, corrective action made new sanitizer.
- Critical - Working containers of food removed from original container not identified by common name. Contain of bread crumbs under prep table in pizza prep area. **Repeat Violation**
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm, do not use dish machine to sanitiize dishes until it can sanitize at proper level.
- Critical - No handwashing sign provided at a handsink used by food employees. At bar. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. On sides of grill, fryer and wall on cook line. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli meats in walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple cooked items in walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name. Salt container. Also container of brread crumbs near pizza prep area. Repeat Violation.
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12/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm, do not use dish machine to sanitiize dishes until it can sanitize at proper level.
- Critical - Handwashing cleanser lacking at handwashing lavatory. At bar, dispenser broken.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on cart handle near stove. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine strips.
- Critical - No handwashing sign provided at a handsink used by food employees. At bar. Repeat Violation.
- 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. All certificates expired. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple, corrective action removed drinks. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. On sides of grill, fryer and wall on cook line. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Deflector plate and behind.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping food.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground. Pool of dirty, greasy water in parking lot, also employee confirmed that mop water is dumped there in parking lot.
- Critical - Observed interior of reach-in cooler with accumulation of standing water. Salad cooler and reach in cooler across frrom steam wells in kitchen.
- Observed personal care item stored with food items. Persoonal clothes in cabinet with packages of single service items used for gelato.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Thousand island dressing and blue cheese dressing at salad prep cooler 51F, corrective action moved to bottom of reach in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli meats in walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Bags of raw pork in same box with bags of raw chicken in walk in cooler. Also in drawr cooler on cook line raw chicken over raww fish, corrective action reversed storage.
- Observed reuse of single-service articles. Mayonnaise containers reused for dressing storage. Also, sesame seed container used for salt.
- Observed single-service articles stored without protection from contamination. Plastic drink cups on ledge in front of handwash sink at the bar, exposed to splash.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs and pork in steam table at 110-115, corrective action reheated.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple cooked items in walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name. Salt container. Also container of brread crumbs near pizza prep area. Repeat Violation.
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9/21/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/17/2012 | Routine - Food | Call Back - Complied |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on cart handle in kitchen. Corrected On Site. Removed. Repeat Violation.
- Critical - No current 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. All certificates expired.
- Critical - No handwashing sign provided at a handsink used by food employees. By front counter, beer taps.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Next to cutting board at front counter. Corrected On Site. Discarded.
- Observed build-up of grease on nonfood-contact surface. Side of grill, fryer, wall at cookline.
- Critical - Observed cloth used as a food-contact surface. Dry wiping cloths on lettuce in walk in cooler. Corrected On Site. Removed cloths.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over juice, beer in walk in cooler. Corrected On Site. Moved lower.
- Observed single-service articles stored without protection from contamination. To-go tins on storage rack over dish machine not inverted. Corrected On Site. Inverted.
- Soda gun holster missing. Behind front counter.
- Critical - Working containers of food removed from original container not identified by common name. Bulk sugar next to 2-door freezer near slicer. Corrected On Site. Labeled. Repeat Violation.
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. Pasta tightly covered with plastic wrap while cooling, walk in cooler. 9-27-11: At callback observed pasta cooling at 70 degrees F, tightly covered, in walk in cooler.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Sauce, cut peppers, cut pineapple, cut lettuce, multiple other items, all in walk in cooler. Repeat Violation. 9-27-11: At callback observed cut peppers, soup in walk in cooler uncovered.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. DO NOT use dish machine to sanitize until it can sanitize using chlorine at a level of 50-100 ppm. 9-27-11: At callback observed dish machine reading 0 ppm, chlorine.
- Critical - Violation: 22-25-1 Observed buildup of soiled material on mixer head. Large stand mixer.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. Mop sink in dish washing area.
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9/27/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. DO NOT use dish machine to sanitize until it can sanitize using chlorine at a level of 50-100 ppm.
- Equipment or utensils not designed in manner consistent with the food code. Plate used as scoop in croutons under prep table across from pizza oven. Scoop must have handle.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on cart handle next to stove.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Dish machine.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. Soda fountain, server area.
- Critical - Observed buildup of soiled material on mixer head. Large stand mixer.
- Observed cutting board grooved/pitted and no longer cleanable. Multiple.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Ceiling of walk in cooler.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. Pasta tightly covered with plastic wrap while cooling, walk in cooler.
- Observed gaskets with dirt/debris build-up. Walk in cooler.
- Observed leaking pipe at plumbing fixture. Faucet at hand sink in kitchen area.
- Observed old food stuck to clean dishware/utensils. Knives on magnetic rack next to steam table.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cream in reach in cooler across from steam tables.
- Critical - Observed raw animal food stored over ready-to-eat food. Rewrapped raw shrimp over french fries in reach in freezer next to walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw shrimp in reach in freezer next to walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. Sauce, cut peppers, cut pineapple, cut lettuce, multiple other items, all in walk in cooler. Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair. Also reach in cooler gaskets, throughout restaurant.
- Observed wall soiled with accumulated food debris. Around steamtable at entrance to kitchen.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee put on gloves, touched food, then moved trash can, then touched more food without changing gloves. Corrected On Site. Discussed proper procedure with manager.
- Critical - Vacuum breaker mising at hose bibb. Mop sink in dish washing area.
- Critical - Working containers of food removed from original container not identified by common name. Bulk spice container in back room next to large stand mixer. Repeat Violation.
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7/19/2011 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor./ 5 gallon plastic container of pickles.
- Critical - Observed uncovered food in holding unit/dry storage area.top shelf of inside reach in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ cooked lasagne in walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name.
- Critical - Working containers of food removed from original container not identified by common name./ plastic container of romano cheese with different food item.
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3/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. grated cheese in food prep table. 62 degF. Corrected On Site. mgr. started time.
- Critical. Working containers of food removed from original container not identified by common name./ plastic 5 gallons containers in walk in cooler.
- Critical. Observed food stored on floor. / plastic 5 gallon containers in walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area./ another food in the container in top of uncovered food. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. / spoon handle on the tuna .salad Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair./ front undercounter coolers.
- Critical. Observed encrusted material on can opener.
- Critical. Observed handwash sink used for purposes other than handwashing./ front wait station / used for storage of dirty pitcher / frontBar.
- Critical. No handwashing sign provided at a handsink used by food employees. Bar Area.
- Critical. Hand wash sink lacking proper hand drying provisions./ no soap.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ sanitizung bucket.
- 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/ no iriginal certificate. Corrected On Site.
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ cooked potentially hazardous foods in walk in cooler.
- Critical. Observed food container not properly labeled./ cookies & brownies in front counter.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions./ water filters installation or replaced warewashing area. not dated.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses./ kitchen area.
- Critical. Observed encrusted material on can opener.
- No copy of latest inspection report. not avai. upon request.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 04/09/2010.
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2/9/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ cooked potentially hazardous foods in walk in cooler. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name./ white container inside walk in cooler.
- Critical. No thermometer provided to measure temperature of food product./ not avail upon request. Corrected On Site.
- Water filters device for ice machine not dated for filters replacement.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine./ not available. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./ undercounter cooler in front preparation area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface./ food handlers hot pads. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees./ front wait station. Corrected On Site.
- Observed grease accumulated under cooking equipment./ kitchen floor.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed./ wiping cloth sanitizer has over 200ppm.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ wiping cloth sanitizer in the kitchen. Repeat Violation. Corrected On Site.
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/9/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 8/3/2008 | Complaint Full | Inspection Completed - No Further Action |
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