- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment in poor repair both reach in coolers on the cook-line is not maintaining food at 41°.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair reach in cooler cool tech two door reach in cooler by the dry storage is nit maintains food at 41°.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Standing water in mop sink/mop sink draining very slowly mop sink outside.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Owner discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tilapia 44°, chicken 44°, squid 44°, shrimp 45°, salmon 44°, snapper 44°, chef lower temperature dial and moved tines to walk-in
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/22/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food debris accumulated on kitchen floor. UNDER EQUIPMENT
- Basic - No copy of latest inspection report available.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/16/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Manager lacking proof of food manager certification.
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4/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.STOVE TOP
- Basic - Single-service items for customer self-service not properly protected to prevent contamination.
- Intermediate - Hot water not provided/shut off at employee handwash sink.ONLY KITCHEN HANDWASH SINK
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
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9/25/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface. Dish racks
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45F veal, 45F pasta, 45F meatballs.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Slicer blade guard soiled with old food debris.
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4/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair. STANDING WATER INSIDE SALAD REACH IN COOLER
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9/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. PASTA E FAGLIOLI_68f-IN THE CENTER and 62f IN THE CORNERS. OBSERVED OPERATOR DISCARDING ITEM.
- Critical - Establishment not maintaining shellstock tags for 90 days.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ICE SCOOP INSIDE_SOILED ICE SCOOP HOLDER Corrected On Site. SENT TO DISHROOM
- Lights missing the proper shield, sleeve coatings or covers. COOK LINE _
- Observed build-up of grease on nonfood-contact surface. BEHIND SEAFOOD REACH IN COOLER and UNDER THE DEEP FRYER.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. INSIDE THE LETTUCE CONTAINER LID_SALAD REACH IN COOLER Corrected On Site. SENT TO DISHROOM
- Critical - Observed dented/rusted cans. 1 CAN OF RED PEPPERS_DRY STORAGE SHELVING UNIT Corrected On Site. OBSERVED OPERATOR DISCARDING ITEM.
- Observed equipment in poor repair. STANDING WATER INSIDE SALAD REACH IN COOLER
- Critical - Observed food being cooled by nonapproved method. PLASTIC 10 gallons CONTAINER FULL OF SOUP and COVERED_STORED IN WALK IN COOLER. OBSERVED LOTS OF CONDENSATION INSIDE THE CONTAINER.
- Critical - Observed food with mold-like growth. ROASTED RED PEPPERS _SALAD REACH IN COOLER
- Observed hole in wall. BEHIND THE SALAD REACH IN COOLER, DISHMACHINE , EXTERIOR SIDE OF WALK IN FREEZER
- Critical - Observed rodent activity as evidenced by rodent droppings found. APROX 15 DRY _AROUND WATER HEATER_NOTE: A NEW WATER HEATER and CEILING TILE WAS INSTALLED YESTERDAY. OPERATOR CALLED PEST CONTROL TECH and AN APPOINTMENT IS SCHEDULED FOR TOMORROW AFTERNOON. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 10 gallons CONTAINER OF SOUP_OBSERVED OPERATOR DISCARDING ITEM. Corrected On Site.
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9/27/2012 | Routine - Food | Warning Issued |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. PLASTIC BAG WITH RTE LETTUCE__SALAD REACH IN COOLER Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. ICED TEA MACHINE STORED IN FRONT OF SERVERS STATION HAND SINK Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. SERVERS STATION Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. HOOD FILTERS and WALL BY DEEP FRYER
- Observed ceiling in disrepair. WATER DAMAGE _ DRY STORAGE ROOM
- Observed equipment in poor repair. STANDING WATER INSIDE SALAD REACH IN COOLER
- Observed equipment in poor repair. TOP SIDE OF SALAD REACH IN COOLER MISSING METAL DIVIDER
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair. STANDING WATER INSIDE SALAD COOLER
- Violation: 37-14-1 Observed ceiling in disrepair. WATER DAMAGE DRY STORAGE ROOM
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2/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. COOK LINE COOLER_ACROSS BURNERS
- Critical - Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 2-2-12.
- Observed ceiling in disrepair. WATER DAMAGE DRY STORAGE ROOM
- Observed equipment in poor repair. STANDING WATER INSIDE SALAD COOLER
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12/2/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11-23-11.
- 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 This violation must be corrected by : 11-23-11.
- Observed equipment in poor repair. RUSTY SHELVES _GLASS DOOR COOLER -COOK LINE
- Observed leaking pipe at plumbing fixture. 3 COMPARTMENT SINK
- Observed residue build-up on nonfood-contact surface. DUSTY WALK IN COOLER CEILING and FANGUARD
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EXAMPLE: SOUPS _WALK IN COOLER NOTE MOST ITEMS DATED_ Corrected On Site.
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9/23/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SALAD COOLER AMBIENT TEMPERATURE 50f
- Observed cutting board grooved/pitted and no longer cleanable. SMALL PORTABLE BOARD_OVER SAUTEE STATION AND SALAD COOLER
- Observed leaking pipe at plumbing fixture.UNDER 3 COMPARTMENT SINK
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ITEMS AT SALAD COOLER _AMBIENT TEMPERATURE -APROX 2hrs-MOVED TO WALK IN COOLER Corrected On Site.
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. 2 DIFFERENT EMPLOYEES Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.SALAD COOLER
- Observed floor area(s) covered with standing water.MISSING TILE AREA_DISHROOM
- Observed gaskets/seals on cold holding unit in poor repair. COOLER ACROSS GRILL
- Observed gaskets/seals on cold holding unit in poor repair. REACH IN COOLER ACROSS BURNERS
- Observed worn, torn and/or soiled floors/carpeting. MISSING TILES DISHROOM
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. BACK DOOR
- Critical - Working containers of food removed from original container not identified by common name.FLOUR BIN STORAGE ROOM
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2/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CREAMERS _SERVERS STATION_LESS THAN 1 HR_COS_MORE ICE PLACED INSIDE CONTAINER Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. COOKLINE COOLER ACROSS FROM OVEN
- Observed equipment in poor repair. RUSTED ICE CHUTE _DISHMACHINE
- Observed gaskets/seals on cold holding unit in poor repair. COOKLINE COOLER _ACROSS FROM BURNERS
- Critical. Observed buildup of slime in the interior of ice machine. RUSTED ICE CHUTE _ Corrected On Site.
- Observed worn, torn and/or soiled floors/carpeting.MISSING TILE DISHROOM
- Observed floor area(s) covered with standing water.MISSING TILES_DISHROOM
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9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/12/2010 | Routine - Food | Call Back - Complied |
- Violation: 14-33-1 Observed equipment in poor repair.PLASTIC BINS COVER STORAGE ROOM CRACKED
- Violation: 36-11-1 Floors not maintained smooth and durable. WALK IN COOLER
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3/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). GARLIC & OIL MIXTURE CONTAINER IN COOKLINE
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.SOUPS IN WALK IN COOLER
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.GARLIC & OIL MIXTURE _LEFT OVERNIGHT ON THE COOKLINE TABLE _STOP SALE ISSUED
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. A CUT TOMATO & A CUT APPLE STORED DIRECTLY ON A COOLER SHELF _SALADS COOLER Corrected On Site.
- Observed equipment in poor repair.PLASTIC BINS IN DRY STORAGE _NOTE OPERATOR USING PLASTIC TO COVE THE PRODUCT
- Critical. Observed buildup of soiled material on mixer head. INTERIOR OF STAND UP MIXER BOWL SOILED WITH A REDDISH BROWN LIQUID
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.SALADS COOLER
- Floors not maintained smooth and durable. WALK IN COOLER
- Critical. Observed toxic item stored by food.SPRAY BOTTLES WITH BLUE LIQUID STORED NEXT TO CONTAINERS OF OLIVE OIL_SHELF UNDER COOKLINE Corrected On Site.
- Critical. Observed unlabeled spray bottle.BLUE LIQUID SHELF UNDER COOKLINE Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 05-12-10.
- 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 This violation must be corrected by : 05-12-10.
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3/9/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 47f MILK_SERVERS STATION _LESS THAN 1 HR OUT OF TEMPERATURE Corrected On Site.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation.DOUBLE STACKING CONTAINER _WITH ONIONS_COOKLINE _GLASS COOLER Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 120f UTENSILS IN STEAMTABLE Corrected On Site.
- Observed equipment in poor repair.PLASTIC BINS COVER STORAGE ROOM CRACKED
- Critical. Observed handwash sink used for purposes other than handwashing.ICE INSIDE HS COOKLINE Corrected On Site.
- Floors not maintained smooth and durable. WALK IN COOLER
- Critical. License expired within 30 days after expiration date. This violation must be corrected by : 02-22-10.
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12/21/2009 | Routine - Food | Warning Issued |
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5 degrees Celsius in the intended range of use. (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to plus or minus 3 degrees Fahrenheit in the intended range of use.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- NonFOOD-CONTACT SURFACES. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- (d) Carbon dioxide and helium tanks shall be adequately secured so as to preclude any danger to safety.
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9/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/19/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 6/18/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 11/18/2008 | Routine - Food | Call Back - Complied |
| No report available. | 11/17/2008 | Routine - Food | Warning Issued |
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