- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored in a prohibited area. Water containers in bathroom.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
- Intermediate - No soap provided at handwash sink.
- 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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11/25/2013 | Routine - Food | Warning Issued |
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. TABLE IN FRONT OF IT (KITCHEN). Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. LASAGNA PANS.
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwash sink not accessible for employee use at all times. BLOCKED BY TROLLEY (CART).
- Observed clean equipment stored on floor. SALAD DRAINER (DRYER). INSIDE MOP SINK. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. LASAGNA CUT AND PORTIONED AT WALK IN COOLER.
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9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Handwash sink not accessible for employee use at all times. kitchen .
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed food stored in a prohibited area. bathroom .
- Critical - Observed food stored in ice used for drinks.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. (TUNA ROSSO PER CARPACCIO ).
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. OPENED CANS OF FOODS IN COOLER.
- Critical. Establishment not maintaining shellstock tags for 90 days. FOR MUSSELS AND CLAMS.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. TIRAMESU.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHEESES AND PLANT (46F) FOODS AT WALK IN COOLER.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. LOWER TEMPERATURE SO ITS 5 DEGREES COLDER.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. BREADS (PANNE) BAGETTES BIGGER THAN BAGS TOUCHING OTHER MEATS.
- Critical. Observed uncovered food in holding unit/dry storage area. IN REACH IN COOLER (GAMBA / SHRIMP , FUNGHI).
- Observed dusty ceiling tiles and/or air conditioning vent covers. KITCHEN AREA.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. 2009 sealer.
- 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 : 12/11/2010.
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10/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 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 expired Food Manager Certification.
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6/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over ready-to-eat food. EGGS
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. BACK AREA
- 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
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12/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/5/2009 | Routine - Food | Warning Issued |
| No report available. | 7/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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