- Basic - Dead roaches on premises. 3 dead roaches in kitchen floor, 10 dead roaches in storage rooms. According to mgr pest control conducted the day before. Corrective action taken, started cleaning **Warning** Observed 4 dead roaches on kitchen floor, 1 live roach in cookline wall and 5 live roaches in a storage room (single services articles) at the basement. 10/21/14
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheeses and yogurt at 46°f in the white refrigerator next to dishmachine. Corrective action taken, moved to another unit capable of maintain proper temperatures. Burgers and chicken in the one door cookline TRUE reach in cooler. Corrective action taken, discarded. **Warning** Observed butter, liquid egg, Marsala sauce and cut tomatoes at 62°-64°f in the one door TRUE cookline reach in cooler. Stop sale order issued. 10/21/14
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 65°f, arugula at 50°f in double containers at the cookline flip top reach in cooler. Corrective action taken, moved inside the unit. Butter and creamers at 70-72°f at the prep area. Corrective action taken, discarded, explained time control procedure. Chicken salad, cheese, squid at 47°f in the cookline flip top drawers reach in cooler. Corrective action taken, iced down. Spinach in the cookline drawers. Corrective action taken, discarded. **Warning** Observed cheese, cut tomatoes and cut lettuce at 45-46°f in the flip top cookline cooler. Observed poultry, burgers, grouper, mozzarella and turkey at 54-58°f in the cookline open top drawer cooler. According to PIC less than 4h out of temperature. Operator instructed to move the food to coolers and freezers capable of maintain proper temperatures. 10/21/14
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. One door cookline reach in cooler, white refrigerator next to dishmachine and cookline drawers. **Warning** Observed potentially hazardous food held at greater than 41°f in the one door TRUE reach in cooler, and open top cookline drawer reach in cooler.
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10/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Dead roaches on premises. 3 dead roaches in kitchen floor, 10 dead roaches in storage rooms. According to mgr pest control conducted the day before. Corrective action taken, started cleaning **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheeses and yogurt at 46°f in the white refrigerator next to dishmachine. Corrective action taken, moved to another unit capable of maintain proper temperatures. Burgers and chicken in the one door cookline TRUE reach in cooler. Corrective action taken, discarded. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with cold water and no soap. Cookline **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 65°f, arugula at 50°f in double containers at the cookline flip top reach in cooler. Corrective action taken, moved inside the unit. Butter and creamers at 70-72°f at the prep area. Corrective action taken, discarded, explained time control procedure. Chicken salad, cheese, squid at 47°f in the cookline flip top drawers reach in cooler. Corrective action taken, iced down. Spinach in the cookline drawers. Corrective action taken, discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Salad reach in cooler. Corrective action taken, written procedure modified to reflect specific time frames. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw burgers over hot dogs in a reach in cooler. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cracked eggs then touched ready to eat food or touched clean plates without changing gloves. Cookline. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed a dead roach inside a celery container in the drawer reach in cooler. Discarded. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Discarded. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning**
- Intermediate - No soap provided at handwash sink. Prep area next to walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. One door cookline reach in cooler, white refrigerator next to dishmachine and cookline drawers. **Warning**
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08/18/2014 | Routine - Food | Warning Issued |
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Beverage air glass door reach in cooler **Warning** Salad station reach in cooler not holding temperature. TCS food held using time in lieu of temperature 04/05/14
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6/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Doors wide open and flies inside the kitchen **Warning**
- Basic - Outer openings not protected with self-closing doors. **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. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Bar and restrooms by the pool. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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. 2 out of 15 employee training certificates provided. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Beverage air glass door reach in cooler **Warning** Salad station reach in cooler not holding temperature. TCS food held using time in lieu of temperature 04/05/14
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4/5/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bathroom door not self-closing. Restrooms by the pool **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Scooping ice with cups. **Corrected On-Site** **Warning**
- Basic - Food being prepared on a grill outside that has no cover. Grilling sausages, onions and chicken breast in an outdoor grill by the pool with out cover. The food that was being cooked was discarded and all the food that was being held on the area was moved inside the kitchen. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Doors wide open and flies inside the kitchen **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Beef, seafood and spinach at 53-54°f on the cookline drawers, iced down to 41°f. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef, pork, poultry, seafood, crab cakes and fritters on the beverage air glass door reach in cooler, moved to the walk in cooler. Ham, turkey, sausages, cheese and sauce on the flip top cookline reach in cooler at 48°f, iced down to 41°f Cut tomato, lettuce, shredded cheese and corn at 48-50°f in the salad flip top reach in cooler, iced down. **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. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Live, small flying insects in food preparation area. Downstairs prep area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, burgers, cut tomatoe, cut lettuce, chicken breast in an ice bath at the outdoor grill. Moved inside a cooler in the kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Burgers and potatoes at the cookline under 135°f, reheated to 165°f. **Corrected On-Site** **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 10 Dry rodent droppings on top of a table in a storage room used for glassware. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Downstairs prep area. **Corrected On-Site** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Bar and restrooms by the pool. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Warning**
- Intermediate - No soap provided at handwash sink. Bar **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. 2 out of 15 employee training certificates provided. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Beverage air glass door reach in cooler **Warning**
- Intermediate - Refrigerated drawers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cookline **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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4/4/2014 | Routine - Food | Warning Issued |
- Basic - Nonfood-contact equipment in poor repair, rusty bottom shelf where chemicals are stored (2) inside cooler where cutting board sits on is rusty and moldy.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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9/25/2013 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable, over salad dressings individually packed.
- Basic - Equipment in poor repair. 3 coolers down, single door 65°, bottom of pizza station not using due to poor temperatures and salad cooler at 66°.
- Basic - Nonfood-contact equipment in poor repair, rusty bottom shelf where chemicals are stored (2) inside cooler where cutting board sits on is rusty and moldy.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Single door 65°, cookline,
- High Priority - Cut tomatoes, cheese, sour cream, coleslaw, cold held at greater than 41 degrees Fahrenheit, 56-57°
- 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. 57° burgers, chicken, cream cheese, milk, hot dogs, icing down, 43° **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.juice, 3 gallons at 54°.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, juice machine, 54°, stop sale, 3 gallons, and bar soda nozzle.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits, convection oven inside.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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9/24/2013 | Food-Licensing Inspection | Warning Issued |
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