- Basic - Accumulation of food debris/soil residue on handwash sink in bar, and hand soap and paper towel dispenser on cookline. **Corrected On-Site**
- Basic - Cutting board have cut marks and stains and are no longer cleanable.
- Basic - Equipment in poor repair: handle on lower door of left reach-in unit, duct tape on top handle of right reach-in.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Grease accumulated under cooking equipment: between dough machine and fryers.
- Basic - In-use utensil stored in standing water less than 135°: ice cream scoop. Discussed with Michelle, she placed order for a crock pot.
- Basic - Nonfood-contact equipment in poor repair: vent cover of reach-in freezer in disrepair and soiled.
- Basic - Reach-in cooler gasket torn/in disrepair: right side sandwich unit.
- Basic - Shelf under preparation table soiled with food debris: prep table by dough machine.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses: in kitchen, in bar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: crab cakes 48°/49° for more than four hours. Observed operator disposing of product. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged: raw ground beef, raw sausage, and raw deer over raw seafood.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine: ice deflector.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool: three 8-pans of marinara (82°) made yesterday. Discussed proper cooling procedures with head chef. Observed operator dispose of product. **Corrected On-Site**
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site** **Warning**
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity, flour on cookline and sugar at waitress area. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, chlorine 200ppm waitress area. **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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, meatballs in upright cooler. **Warning**
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1/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site** **Warning**
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity, flour on cookline and sugar at waitress area. **Warning**
- Basic - Soda gun holster with accumulated slime/debris. **Corrected On-Site** **Warning**
- 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. Employee cutting oranges.. Scooping ice with cup. **Corrected On-Site** **Warning**
- High Priority - Food with mold-like growth, lemon. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, chlorine 200ppm waitress area. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Both handsinks in kitchen blocked by dishes/cleaning items. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, cookline. **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. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, meatballs in upright cooler. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled, window cleaner in bar area. **Warning**
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11/12/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Reach-in cooler gasket torn/in disrepair at the cook line.
- Basic - Silverware/utensils dried with a towel/cloth.
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date markedb(cooked Italian sausage, meat sauce). Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean plates not stored inverted or in a protected manner.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (large pans of lasagna). Pans stacked, cooked in A.M., temp @ 110 F at 3:48pm. Placed in cooler at noon today.
- Critical - Observed bulk flour container soiled.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor (canned artichokes, tomato sauce).
- Critical - Observed pasta maker soiled with food residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (canneloni, pasta noodles, Italian sausage). Repeat Violation.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean plates, platters not stored inverted or in a protected manner.
- Critical - Handwash sink not accessible for employee use at all times - sink near dishwash area has items in sink.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (olive salad, lasagna, manicotti, cooked pasta noodles). Repeat Violation.
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (lasagna, manicotti, pasta sauces) in reach-in cooler.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable at cookline cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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4/1/2011 | 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 (eggplant parmesan, Italian sausage, meatsauce).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (lasagna, eggplant held overnight). Unit thermostat adjusted, discussed proper cooling techniques) Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed chlorine sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth (eggplant, fresh). Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (meatballs, rice, Italian sausage, lasagna, mashed potatoes).
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
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2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 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. This violation must be corrected by : 12/07/09.
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12/8/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 35A-07-1 Observed small flying insects in bar area.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/07/09.
- Critical. Violation: 53B-08-1 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. This violation must be corrected by : 12/07/09.
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10/9/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the 2-door cooler. This violation must be corrected by : 10/08/09.
- Critical. 2-door reach-in cooler incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 10/08/09.
- Critical. Observed food stored on floor (bag of flour). Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean plates, platters not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at handsinks at both bars used by food employees.
- Critical. Hand wash sinks at both bars lacking proper hand drying provisions. This violation must be corrected by : 10/08/09.
- Critical. Observed small flying insects in bar area.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/07/09.
- 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. This violation must be corrected by : 12/07/09.
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10/7/2009 | Routine - Food | Warning Issued |
| No report available. | 6/15/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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