- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. On front counter.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooksline. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Prep area ledge near cooksline.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/4/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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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12/30/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Lack of toilet tissue at each toilet. Both men's and women's **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Tin pans on shelf near office. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. On prep table across from stove. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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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10/18/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Single-service items stored on floor in dry storage area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. On service line @ 61? **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chopped chicken and pinto beans on cooksline **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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5/15/2013 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- Observed gaskets/seals on cold holding unit in poor repair. Reachin cooler on cooksline
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Reach in cooler on serving line not holding temperatures.
- Critical - Rice on steamer 131degrees fran height and chicken on steamer 132 fran height.COS Reheated to proper temperature.
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7/2/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. Pans in dish wash area
- Critical - No conspicuously located thermometer in holding unit. Reachin cooler
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Near food on prep table near office. Corrected On Site.
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6/28/2012 | Routine - Food | Administrative complaint recommended |
- NO CURRENTLY CERTIFIED FOOD SERVICE MANAGER ON DUTY WITH FOUR OR MORE EMPLOYEES ENGAGED IN FOOD PREPARATION.
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6/28/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 4/28/2012.
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4/30/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Equipment and utensils not properly air-dried.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 4/28/2012.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. cloth under cutting .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed floor area(s) covered with standing water. end of of cooks line.
- Critical - Observed potentially hazardous food thawed in an improper manner. standing water.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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2/27/2012 | Routine - Food | Warning Issued |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical - Cross-connection, back siphonage, backflow
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Thermometers provided and conspicuously placed
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets with slimy/mold-like build-up. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed improper storage of maintenance tools that interferes with cleaning.empty mop bucket after each use Corrected On Site.
- Observed nonhandled containers used in food storage. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Sanitation solution not clean. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet mop not hung to dry. Corrected On Site.
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6/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees, in mens restroom
- Observed old food stuck to clean dishware/utensils, large shaving pans
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cheese in RIC
- Critical - Vacuum breaker mising at hose bibb, (backflow prevention device) missing at splitter on mopsink
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Single service items properly stored, handled, dispensed
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Lighting provided as required. Fixtures shielded
- Critical. Electrical wiring - adequate, good repair
- Critical. Electrical wiring - adequate, good repair
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7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- No suitable facilities provided to store employee clothing and other possessions.
- Wet mop not hung to dry. Corrected On Site.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Corrected On Site.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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4/14/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed old labels stuck to food containers after cleaning.
- Equipment and utensils not properly air-dried.
- Critical. License expired within 30 days after expiration date.
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair.reachin cooler on cooks line
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Food not cooked to 145 degrees Fahrenheit or above.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Equipment and utensils not properly air-dried.
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8/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/3/2009 | Routine - Food | Warning Issued |
| No report available. | 1/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/27/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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