- Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with no label at bar and mop sink area. **Corrected On-Site**
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. In kitchen.
- Basic - Soiled reach-in cooler gaskets. In kitchen.
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5/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/11/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani bucket 0 ppm. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar and downstairs storage. **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**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher near the WIC in the red zone. **Warning**
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1/10/2014 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment. Cookline. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 0ppm in cookline sanitizer bucket
- Intermediate - Encrusted material on can opener blade. Excessive dried food debris on interior blade.
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4/27/2013 | 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. observed chili in walk-in cooler at 58 degrees after cooling since last night according to operator.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf above cookline reach-in cooler top closest to office. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed employee wearing bracelet while engaged in food preparation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. observed raw beef stored behind pickles in cookline reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw liquid pasteurized egg at 46 degrees in cookline reach-in cooler top closest to ice machine. operator placed pan in bottom of unit. observed creamer at 61 degrees in cookline ice bath. operator placed creamer inside a unit. observed crab salad at 53 degrees in cookline reach-in cooler top. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw beef stored over cooked seafood in cookline reach-in cooler closest to ice machine. Corrected On Site.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked shrimp at 52 degrees and cooked crab at 48 degrees in cookline reach-in cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw shell eggs stored over sauce in reach-in cooler. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. on employee lunch. Corrected On Site.
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6/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed employee rinse ice wand at dishmachine slop sink but not sanitize item before returning it to reach-in freezer to re-freeze it for another use.
- Critical - Handwashing cleanser lacking at handwashing lavatory. waitline handsink Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. cookline handsink furthest from office Repeat Violation.
- Critical - Observed employee improperly washing hands. observed employee at dishmachine wash hands with gloves on.
- Critical - Observed improper horizontal separation of raw animal foods. observed raw chicken stored behind raw shrimp in cookline reach-in cooler at end furthest from office. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. observed multiple grill tools sitting in standing water on grill at 104 degrees. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed tuna salad at 54 degrees and sliced lunchmeat at 49 degrees in cookline ice bath. observed raw scallops at 48 degrees in cookline reach-in cooler across from flat grill. observed hot dogs at 49 detergent in cookline reach-in cooler top at end of cookline furthest from office. Corrected On Site. Repeat Violation.
- Observed utensils stored in crevices between equipment. observed knives stored inbetween crevices in multiple locations on cookline. Corrected On Site. Repeat Violation.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. handsink on frontline. bar handsink. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar handsink.
- Critical - No handwashing sign provided at a handsink used by food employees. employee bathroom. bar handsink.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee strip off gloves but not wash hands before grabbing a new pair. Repeat Violation.
- 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. observed dishwasher handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice dumped in bar handsink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sliced cheese at 55 degrees in cookline reach-in cooler top. took out towel from bottom of food pan Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. observed raw beef thawing at room temperature at cookline. Corrected On Site.
- Observed utensils stored in crevices between equipment. observed knife inbetween units on cookline. Corrected On Site.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. frontline handsink near entrance to kitchen from dining room
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cookline employee grab customer's sandwich with bare hands to plate it. Corrected On Site. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee grab new gloves without washing hands first. Repeat Violation.
- 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. observed dishwasher handling dirty food wares with large rubber gloves, then strip off gloves but not wash hands before handling clean food wares.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed tuna salad at 49 degrees and chicken salad at 48 degrees in cookline reach-in cooler top across from flat grill. Corrected On Site. keep lid closed.
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6/21/2011 | 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. observed soup at 47 degrees after being cooked yesterday and held overnight in walk-in cooler Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handling diced onions with bare hands. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employees not washing hands directly before grabbing each new pair of gloves
- Critical - Observed handwash sink used for purposes other than handwashing. ice dumped in cookline handsink
- Critical - Observed raw animal food stored over cooked food. raw beef observed stored over cooked chicken in walk-in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs observed over milk and batter in reach-in cooler closest to office
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef observed stored over raw shrimp in cookline reach-in cooler near elevator
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed cooked chicken at 114 degrees in hot box in back prep line
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. soup cooling since 2:30 according to chef still found at 83 degrees. Corrected On Site.
- 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. dishwasher observed switching from handling dirty food wares to handling clean food wares without washing hands inbetween tasks
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf above crackers and next to clean food bowls
- Critical. No handwashing sign provided at a handsink used by food employees. at dishmachine
- Critical. Hand wash sink lacking proper hand drying provisions. at waitline
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9/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. upon entry into kitchen employee observed dicing pepper with bare hands. another employee observed handling cooked mushrooms with bare hands. Corrected On Site. On callback employee observed handling zuchinni with bare hands.
- Violation: 51-16-1 No plan review submitted and renovations completed. Kitchen has been completely renovated. Must submit plans have them approved by the division by 5/11/10. This violation must be corrected by : 5/11/10.
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5/18/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. bulk white powder in bin near 3 sink
- Critical. Observed potentially hazardous food thawed in standing water. raw squid at back prep near hot boxes
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. cookies must be placed under sneeze guard Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken sitting on top of sauces in cooler reach-in cooler closest to side prep table. raw chicken stored over shedded veggie medely in walk-in cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. upon entry into kitchen employee observed dicing pepper with bare hands. another employee observed handling cooked mushrooms with bare hands. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches and bracelets observed on many employees engaged in food prep Repeat Violation.
- 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. two dishwashers, but still observed employee working on dirty food wares then handling clean food wares Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands directly before putting on a new pair of gloves Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. next to cutting board with red pepper and knife on prep table nearest chef's office Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. by kitchen entrance Repeat Violation.
- No plan review submitted and renovations completed. Kitchen has been completely renovated. Must submit plans have them approved by the division by 5/11/10. This violation must be corrected by : 5/11/10.
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3/12/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw seafood on rolling cart in WIC Repeat Violation.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw fish sitting in same bin with cooked fish Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches on many food prep employees
- 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. dishwasher must wash hands inbetween handling and dirty food wares and handling clean food wares
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when switching pairs of gloves hands must be washed inbetween pairs
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. by cutting board with diced herbs
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. No handwashing sign provided at a handsink used by food employees. all kitchen handsinks Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. employee washroom Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. dishmachine handsink Corrected On Site.
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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