- Basic - Worn, torn and/or soiled floors/carpeting. Flor peeling in walk in
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish area
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07/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Salsa 2 oz souflee
- Basic - Employee personal items stored in or above a food preparation area. Hat and wallet above chili station **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee drink on food shelf
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. There is a cup burried in the flour **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cole slaw scoop handle in slaw **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Worn, torn and/or soiled floors/carpeting. Flor peeling in walk in
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 50f, salsa50f discarded by operator
- 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. Oppm chlorine. New sanitizer added **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Disharea/ foodprep
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Fly strip
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish batter 73f
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish area
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Nail polishn server
- Intermediate - Handwash sink used for purposes other than handwashing. Server sink in use as a dump sink **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. Prep box
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer for servers
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07/15/2014 | Routine - Food | Warning Issued |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. The spatulas are in water at 93f. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Jacket on the dry storage shelf by food
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.server
- Basic - Floors not maintained smooth and durable. Walkin cooler
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- High Priority - Egg wash held at 73f. Corrective action taken, put in freezer
- High Priority - Live flies in kitchen. Dish area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 49f. Corrective action taken
- Intermediate - Handwash sink used for purposes other than handwashing. Sink being used as a dump sink
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. The uncooked rice has a styrofoam cup in it **Corrected On-Site**
- Basic - Cases of single-service articles stored outside on a rack. Corrected on site
- Basic - Cutting board has cut marks and is no longer cleanable. Salad box **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink by microwave. Corrected on site
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. There is an employee drink on food shelf in dry goods area . Corrected on site
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. The servers have bracelets on
- Basic - Equipment in poor repair. Prep box for salad taped
- Basic - Floors not maintained smooth and durable. The walk in paint is peeling up on the floor
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. The clean utensils are stored on clothes below the grill **Corrected On-Site**
- Basic - Single-service articles improperly stored. The 2 oz souflee cups are in a container with food debris in the prep area. Corrected on site
- Basic - Single-use gloves not stored in a clean, protected location. The gloves are under the sink with the chemicals. Corrected on site
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Romain 59f. Corrected on site
- 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. Corrected on site. Oppm cl was initial reading
- 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 put bare hands in salsa on the line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 70f on the line. Explained time/ temp to manager
- 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 and the time removed from temperature control cannot be determined. See stop sale. Batter made at 10 date marked. Form emailed for Temp
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. .there is raw chicken over par cooked fries in small upright freezer with non hermetically sealed containers. Corrected on site
- High Priority - There is unwashed produce mushrooms over ready to eat sliced tomatoes. Corrected on site
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Sugar container in dish area is soiled
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Servers have nail polish on
- Intermediate - Handwash sink used for purposes other than handwashing. There is a degreaser chemical hose in the handsink
- 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. Richard Riaters certificate number not on the safe staff List. Corrected on site
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili in walk in. Corrected on site
- Intermediate - Records/documents for required employee training do not contain all of the required information. The food trainers certification is missing on the Safe Staff log
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dish area. Windex. Corrected on site
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Bar area
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has heavy cut marks and is no longer cleanable./ sandwhich lines
- Basic - Food stored on floor./ walk in freezer
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding.carrots
- Basic - Reach-in cooler gasket torn/in disrepair.draw cooler cooks
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom./ outside mop sink area with a heavy black like mold substance
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine./ bar ice machine
- Intermediate - Moderately Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked ribs, cole slaw
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee hand washing sink Handwashing cleanser lacking at dishmachine area sink
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths./quatanary
- Observed cutting board heavily grooved/pitted and no longer cleanable./sandwich lines
- Critical - Observed food stored on floor./walk in cooler Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./utensils by steamer
- Critical - Observed moderate buildup of slime in the interior of ice machine./bar area
- Critical - Observed moderately encrusted material on can opener. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./onion batter on cooks line-will discard at 3.00 pm
- Critical - Observed toxic item improperly stored./wiping cloths bucket stored on prep table Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.dish
- Critical - No handwashing sign provided at a handsink used by food employees.line
- Critical - No handwashing sign provided at a handsink used by food employees.wait area behind bar
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.server with nail polish
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed expired Food Manager Certification.chris
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sauce in prep Corrected On Site.
- Observed nonfood-contact equipment in poor repair. inside of glass cooler has insulation hanging out
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.server with nail polish
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.bracelets-cook
- Observed wall in disrepair.wall molding
- Observed wall soiled with accumulated black debris in dishwashing area.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.Manually sanitize dishes until chlorine level is improper
- Critical - No conspicuously located thermometer in holding unit.key lime treat unit
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.line sink
- Critical - No handwashing sign provided at a handsink used by food employees.wait area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.between fryers
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.flour has glass cup
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sugar has cup
- Observed nonfood-contact equipment in poor repair. lid on glass coolers 2
- Critical - Observed packaged food not labeled as specified by law.water on line in sqeeze bottle
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.batter for onion rings 52f Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.beef over cooked sausage Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.whole shell over jalapenos Corrected On Site.
- Observed residue build-up on nonfood-contact surface.top of dishwasher
- Critical - Observed small flying insects in bar area.wait station
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.no dates
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse . chili 48 overnight
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.ribs on line
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chili 47,broccoli 46f,clam chowder 48f walk in from overnight
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soups
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.styrofoam cup in sauce
- Critical. Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.cutting board Corrected On Site.
- Critical. Observed soil buildup inside ice bin.large
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.can opener
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.dirty knives in clean rack
- Critical. No handwashing sign provided at a handsink used by food employees.Wait station
- Observed food debris accumulated on kitchen floor.dish area
- Critical. Observed toxic item improperly stored.windex over chips Corrected On Site.
- Critical. Observed unlabeled spray bottle.windex Corrected On Site.
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11/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.47f cheese
- Critical. Observed food employee touching ready-to-eat food with their bare hands .lemons Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.next to sauces on line Corrected On Site.
- Observed employee with no hair restraint.cook
- Observed equipment in poor repair.knob missing on chowder bin
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.slicer
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting board
- Observed residue build-up on nonfood-contact surface.top of dish machine
- Critical. Observed live flies in kitchen.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.love bugs
- Observed food debris accumulated on kitchen floor.dish area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed attached equipment soiled with dirt. walk in door
- Observed personal care item stored with food.burn spray on food shelf
- Critical. Observed an uncovered electrical box. For reporting purposes only.
- 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
- 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.expired
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5/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.53f cheddar
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.batter 67f
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.unwashed lemons over containers of slaw
- Critical. Observed food stored on floor.burger in freezer
- Critical. Observed food employee touching ready-to-eat food with their bare hands . fries Corrected On Site.
- Observed employee with no hair restraint.waitress
- Observed equipment in poor repair.cutting boas
- Clean wiping cloth not properly stored.pile on floor
- Critical. Observed soiled walk -in cooler shelve by meat is dirty
- Critical. Observed encrusted, soiled material on slicer.excessive mold
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.slicer
- Critical. Cold water not provided/shut off at employee handwash sink.outside bar
- Critical. Observed handwash sink used for purposes other than handwashing.storing dirty wiping cloths
- Critical. No handwashing sign provided at a handsink used by food employees.outside bar
- Observed dumpster rusted out on bottom.cardboard dumpster
- Observed dusty ceiling tiles and/or air conditioning vent covers.cover in walk in
- Observed personal care item stored with food.hat on top of food Corrected On Site.
- Observed personal care item stored with food.aprons on slicer Corrected On Site.
- Critical. Observed toxic item stored by utensils.bug spray by crock pot
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/13/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.LJ,Gebhart,Burr No food manager on site with over 4 people on duty preparing food.No proof of renewal for above managers.Manager came in at 2;08 Chris cesclione 2-15-07
- 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. Pro
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7/2/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/28/2009 | Routine - Food | Warning Issued |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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