- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.( breakfast menu)
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08/08/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee smoking in a food storage area. **Warning**
- Basic - Outer openings not protected with self-closing doors. Storage areas opened from both sides of building. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. 0 ppm when tested. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm when tested. **Warning**
- High Priority - Displayed food not properly protected from contamination. Ice bin at bar with printed tickets falling inside. Ice stopped sale . Approximately 10 lbs of ice. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Beef falda cocinado (Cooked beef for shredding (Ropa Vieja) prepared on 04/17/14. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Tray of beef cooked (ropa vieja's beef) labeled 04/17/24. Aproximately 10 lbs. Inside walk in cooler. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Preparation table where other foods were prepared and new trays out of oven are placed, **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. management unable to provided proof of employee training , Cited on 10/2013. **Warning**
- 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. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service . Breakfast Menu with no Consumer Advisory. **Warning**
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4/28/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling in disrepair.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing soiled apron.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fries **Corrected On-Site**
- Basic - Silverware/utensils dried with a towel/cloth. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Nonfood-grade hose conveying potable water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sausage and croquettes **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Beef over vegetables **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.Thermometer calibration **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. **Corrected On-Site**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. **Corrected On-Site**
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On toaster grill
- Basic - Clean equipment stored on floor.plastic Containers **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.by coffee station
- Basic - Soiled reach-in cooler gaskets.
- Basic - Utensils in poor condition. Plastic container
- Basic - Wall soiled with accumulated food debris. Some ateas
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs at 54 f. Employee put more ice to cool down pooled eggs next to cook line
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes at 104 f
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with glass cleaner
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4/22/2013 | 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. MEAT SAUCE PREPARED ON 11/15/12 LOCATED AT WALK IN COOLER WITH A TEMP OF 59F ON 11/16/12. VOLUNTARILY DISCARDED BY MANAGER. Corrected On Site.
- Faucet/handle missing at plumbing fixture. AT MOP SINK
- Floors not maintained smooth and durable. BY COOKLINE
- Hood filters not equipped with a drip tray. For reporting purposes only. COOKLINE FACING WALK IN COOLER
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. AT PASTRY BOX BY CAFETERIA SIDE
- Observed a nonfood-grade basting brush used in food. BRUSH WITH METAL BAND USED AT COFFEE STATION . DISCARDED VOLUNTARILY . Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. TOP OF MACHINE AND CURTAINS
- Observed dusty ceiling tiles and/or air conditioning vent covers. SOME AREAS OF KITCHEN
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. EMPLOYEE BREAKING RAW SHELL EGGS, COOKING EGGS, THEN SERVING EGGS AND COOKED POTATOES WITHOUT WASHING EGGS Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESE
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN PATTIES OVER RAW SQUID AT REACH IN FREEZER Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed unlabeled spray bottle. BOTTLE WITH SOME CHEMICAL FOR CLEANING , ACCORDING TO MANAGER
- Observed utensils stored in crevices between equipment. SPATULA Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair. MIIDDLE WALK IN COOLER
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED POTATOES NEXT TO GRILL AT 120F, CROQUETTES AT 89F HANGING IN BASKET AT COOKLINE , 109 F CROQUETTES AT PASTRY BOX MANAGER REHEATED PRODUCTS . Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. SHELL EGGS ON TOP OF PREP TABLE
- Critical - Working containers of food removed from original container not identified by common name. VINEGAR, OIL, SALT
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11/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.Unisex employee restroom
- Critical - Observed buildup of slime in the interior and exterior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Pastries holding rack
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Observed soil residue in storage containers for condiments.
- Critical - Observed toxic item stored in food preparation area.Sanitizing solution buckets
- Critical - Vacuum breaker mising at hose bibb.By ice machine
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease.fryer caabinets
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation.croq.at front counter,croq on cookline.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cookline reachin1.sandwich make table.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.front counter warmer.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed wall in disrepair.ice machine area.
- Observed wall soiled with accumulated food debris.
- Critical. Observed frayed/spliced electrical wires. For reporting purposes only.in waterheater closet
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical. Person in charge failed to insure that employees properly cook food.
- Critical. Person in charge failed to insure proper cooling.
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10/26/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pork from night before wrapped in tinfoil
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.garlic and oil mix
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.pork from night before
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed food stored on floor.walkin Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed equipment in poor repair.interior of ice machine
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving by backdoor area
- Observed utensils stored in crevices between equipment.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed wall soiled with accumulated food debris.someareas
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed unnecessary items on the premise.
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6/11/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pork legs,chickens in walkin cooler,butter and ham in cookline
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.croquettes and sausage links in cookline ,garlic and oil mix
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed raw animal food stored over cooked food.seafood on top of pasta in reachin cooler on cookline
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.can products in storage area
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves in dry storage
- Observed soda gun holster with accumulated slime/debris.
- Observed utensils stored in crevices between equipment.
- Observed open dumpster lid.
- Floors not maintained smooth and durable.grout missing in someareas
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed personal care item stored with food.womans purse
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.raw chicken over sauce and milk in reachincooler By cookline
- Critical. Observed employees using same utensil to handle raw and cooked product.cook using spatula and cloth for both raw and ready to eat food
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.lemons at drink station Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Observed wet wiping cloth used for raw animal food used to wipe down spatula used for ready to eat foods Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.handsink by server ice station
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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