- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelf at the rear prep area **Corrected On-Site**
- Basic - Ceiling conditioning vent covers had accumulation of mold-like substance. Dish machine area
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Soiled substance build under the glasses at the Waite area **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Knives between the cooler and prep table. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on order per person in charge.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook line **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Employee purse at the bar area. Employee cell phone / keys at the salad cooler prep area. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Styro foam cup scooping the flour **Corrected On-Site**
- Basic - No hand-washing signs provided at a hand sink used by food employees. Bar area handsinks **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Dry storage area. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Pinko / flour containers in the dry storage **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Stainless steel cleaner spray bottle on the shelf at the cook line with oil. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **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. Key lime pies in the walk in cooler **Corrected On-Site**
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Inaccurate/damaged temperature gauge(s) on dish-machine. One gauge not working. **Warning**
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4/29/2013 | Complaint Full | Call Back - Complied |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water at 123? at the egg station. **Corrected On-Site** **Warning**
- Basic - Inaccurate/damaged temperature gauge(s) on dish-machine. One gauge not working. **Warning**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Breakfast plates/bowls must be stored inverted. **Corrected On-Site** **Warning**
- High Priority - Displayed food not properly protected from contamination. Container with bacon inside the cheese with no protection between the container and the food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon 49?/ cheese 60?. Placed on time control with written procedure. Per chef the products were placed at the station at 8:00am, temped at 8:45am. Product will be held for four hours with a trained employee monitoring the buffet. **Corrected On-Site** **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breakfast bar with partial sneeze guard. Sneeze guard is required at the chopping dishes opening more than 90?/cookie station/bread station/lunch station, **Warning**
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4/21/2013 | Complaint Full | Warning Issued |
- Basic - Accumulation of debris on drainboard clean side
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on the prep tale in the rear **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor at the Waite area.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Waite area.
- Basic - Standing water in floor drain/floor drain draining very slowly. Hand sink at the Waite area.
- Basic - Water leaking from faucet/faucet handle. Cook line
- Basic - Working containers of food removed from original container not identified by common name. Cooking oil at the cook line.
- 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. Waiter using his bar hand to transfer Ruben from plate to another at the Waite area. **Corrected On-Site**
- High Priority - Sewage/wastewater backing up through floor drains at the Waite area.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area
- 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. New employees.
- Intermediate - Vegetable dicer soiled with old food debris.
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4/2/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Chlorine test kit for dish machine
- Hand towel dispensers not dispensing towels COS
- Critical - Handsinks/prep sink without hot water. Chef called maintenance on the way
- Heavy cream not dated at cooler at fryer station COS
- Microwaves missing handles
- No handle (container scooping flour, sugar) COS
- Sanitizer bucket at cookline soiled COS
- Soiled towels hanging from rear pockets of cook COS
- Standing water at dish area
- Critical - Unlabeled bottle at the cookline COS
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment was issued an administrative action on the call back on 8/20/12.. Training must at the provided at the next unannounced inspection per the Deputy Director.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Open container of milk at the waite area. Corrected On Site. Call Back container of milk at the waite area open 8/19/12 per management not date.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mushrooms 80 degrees stored between the two cooking equipment . Temperature rechecked at 177 degrees. Corrected On Site. Call Back found mushrooms stored between the cooking equipment at 86 degrees.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Onions 81 degrees, stored at the cookline between the cooking equipment. Temperature rechecked 169 degrees. Corrected On Site. Call Back found the cooked onions stored between the cooking equipment at 103 degrees.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Peppers at 79 degrees stored between the cooking equipment. Temperature rechecked at 168 degrees. Corrected On Site. Call Back found cooked peppers stored between the cooking equipment at 103 degrees.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR?#contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 7/30/12. Call Back found no proof of training.
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8/20/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Covered waste receptacle not provided in women's bathroom. Handicapped stall in the women's restroom .
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Plastic cups scooping seasoning . Corrected On Site.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. Confirmation # 117058805. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chrorine test kit.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 7/30/12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Chef at the cook/prepline using his bare hand to handle the cooked chicken being plated after all cooking process has been completed. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook at the cookline switching from raw steak, hamburgers to handling other equipment without removing the gloves and washing his hands. Advised cooked of the recommended procesd. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving/cooking utensils at the cookline stored in sanitizing solution . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 45 degrees, saute station. Iced. Rechecked at 37 degrees. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mushrooms 80 degrees stored between the two cooking equipment . Temperature rechecked at 177 degrees. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Onions 81 degrees, stored at the cookline between the cooking equipment. Temperature rechecked 169 degrees. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Peppers at 79 degrees stored between the cooking equipment. Temperature rechecked at 168 degrees. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee portioning chicken touched clean equipment without removing gloves used on the chicken. Advised operator of the right process. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Open container of milk at the waite area. Corrected On Site.
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5/30/2012 | Routine - Food | Warning Issued |
- 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. NEW OPERATOR.
- Critical - Working containers of food removed from original container not identified by common name.
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3/14/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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