- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of 1/6 pans on the dry storage rack. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Observed hand wash sink blocked by garbage can in service alley.
- Intermediate - Slicer blade guard soiled with old food debris.
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting go 1/6 pans in the dish area. **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Observed veal stock on a shelf one inch off the floor in the walk in.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Employee used handwash sink as a dump sink. Observed hand wash sink in the service area with ice in it. **Corrected On-Site**
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed a Togo scoop in the blue cheese dressing . **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Observed sanitizer bucket on counter in main prep area. **Corrected On-Site**
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed shrimp on floor in walk in.
- 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. Observed sports drink in service area .
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans wet by the dish area.
- Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from inner handle. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in bar area.
- Portable fire extinguisher is inaccessible. For reporting purposes only. Observed book bags hanging and blocking fire extinguisher in main kitchen area. **Corrected On-Site**
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/15/2013 | Routine - Food | Call Back - Complied |
- 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. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Cookline. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cookline cooks constantly wiping tongs on soiled wet wiping cloths. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **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. Observed barehand contact with salad and other RTE foods being plated for immediate service. Manager on duty and chef de cuisine do not know whether AOP was ever written or approved. MUST WEAR GLOVES OR USE UTENSILS TO PREVENT BAREHAND CONTACT WITH READY TO EAT FOOD. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cookline cooks, chef de cuisine, and mgr on duty unsure of whether restaurant or Federal regulations prohibit barehand contact with ready to eat food. **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. Observed no date marking on cooked chicken, cooked veg in walkin. **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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5/15/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed upright reachin cooler next to fryer with ambient air temperature at 51 degrees f. observed upright reachin cooler off desert station with ambient air temperature at 53 degrees f. This violation must be corrected by : 10-13-2012 . observed upright reachin cooler next to fryer with ambient air temperature at 41 degrees f. observed dessert station upright reachin cooler with ambient air temperature at 52 degrees f.
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10/15/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed upright reachin cooler next to fryer with ambient air temperature at 51 degrees f. observed upright reachin cooler off desert station with ambient air temperature at 53 degrees f. This violation must be corrected by : 10-13-2012 .
- Equipment and utensils not properly air-dried. observed containers stacked and stored while still wet
- Critical - Hot water not provided/shut off at employee hand wash sink. no hot waterter in server station hand sink
- Critical - No handwashing sign provided at a handsink used by food employees. restrooms
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves then directly begin food prep without washing hands observed employee handle dirty dishwares then directly handle clean dishwares without washing hands
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. hand sink behind the bar used as dump sink
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. observed in use utensils in water at 77 degrees f. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed goat cheese at 47 degrees f and potato fritters at 49 degrees f in reachin cooler with ambient air temperature at 51 degrees f. observed cheese in reachin cooler with ambient air temperature at 53 degrees f other potentially hazardous foods above 41 degrees f.
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10/12/2012 | Routine - Food | Warning Issued |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee place garnish on cooked food barehanded. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves without washing hands.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine sanitizer solution with 200+ppm in bucket off salad station.
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4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed clam showder at 49F, walk in cooler (made yesterday)
- No copy of latest inspection report.
- 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 thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee cutting bread loaf, also taking bread slices with bare hanrs.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee taking bread out of warmer with bare hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employeeemployee putting gloves without washing hands first.
- Critical - Observed employees using same utensil to handle raw and cooked product. Observed employee using same tong to grab raw chicken and then raw fish, wiped tongs with wiping cloth and continued using same tongs to handle cooked Chicken and fish when it came out of the oven.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed employee cutting lettuce with bare hands. Corrected On Site. Employee now wearing gloves.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cheese at 68F, ice top unit, cook line. Corrected On Site. Divider removed metal container now directly on ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed lobster in small plastic containers at 50F. Corrected On Site. Top containers placed inside unit, bottom containers in compliance.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed tempura batter at 79F on sheet pan by cook line handwashing sink. As per CFM batter used for lunch only and discarded at end of shift. Time marking required; Time as Public Health Control.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses, Observed 3 wiping cloths on cook line cutting boards.
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9/28/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 52F.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed potato soup in walk in cooler at 50F. Corrected On Site. Soup discarded.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on cutting table, cook-line. Also on shelf, dishmachine area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw veal, fish, cooked potatoes and chicken breast at 52F. Corrected On Site. All items discarded.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed employee using undiluted bleach to clean cutting board.
- Critical - Observed unlabeled spray bottle. Observed bleach spray bottle labeled as Windex.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity, by salad preparation area. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open drink on cutting board.
- Critical. Observed handwash sink used for purposes other than handwashing. Observed tray with lemons inside handsink in bar area.
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1/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Bulk white poeders in back prep area.
- Critical. Observed food stored on floor. fruit, bread, in walk in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit with bleach.
- Observed a nonfood-grade basting brush used in food. metal rim in sauce.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. dishmachine.
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5/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/19/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed missing/inaccurate warewashing machine data plate. available please specify which lo temp/hi temp
- Critical. Observed incorrect information on Hotel and Restaurant license. 300 seats, licensed for240
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11/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/20/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/20/2008 | Routine - Food | Call Back - Complied |
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