- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler in server area.
- Basic - Soil residue build-up on nonfood-contact surface. Excessive food residue build up around bulk containers in back prep area. Mold like build up on gaskets on small reach in cooler across from salad prep area.
- Basic - Water leaking from faucet/faucet handle. At prep sink middle of kitchen
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution next to stacks of clean plates and over clean plates in server area, corrected by chef moved to bottom shelf. **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Along front line, utensil in 125° soiled water, corrective action, chef added more water to steam table
- High Priority - Raw animal food stored over ready-to-eat food. Open container of salmon and tilapia over open container of shredded Parmesan in reach in cooler drawers across from fryers, package of raw shrimp over closed box of Parmesan in walk in freezer. Storage corrected by chef .**Corrected On-Site**
- High Priority - Small flying insects in bar area. Numerous small flys to left of bar area by iced tea and lemons,
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In server area front of kitchen back edges have mold build up, employees voluntarily discarded ice and began cleaning **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Basket scoop in equipment storage area side of kitchen has excessive old debris stuck to wire thoroughout, chef removed to clean. **Corrected On-Site**
- Intermediate - Soda gun soiled. Soda gun at entrance to bar.
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Cooking oil on floor end of cook line. **Corrected On-Site**
- Basic - Drain cover(s) missing. In middle prep area, center of prep table across from handsink.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee by ice bin wearing neon spiral bracelet.
- Basic - Equipment in poor repair. Reach in cooler under prep middle of kitchen along back wall near hand sink door does not remain closed.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. In middle walk in cooler, black dust.
- Basic - In-use tongs stored on equipment door handle between uses. Along cookline, corrected by manager. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Under hand sink in server area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler holding desserts side of kitchen across from salad prep area, broken thermometer in reach in cooler under prep table in server area.
- Basic - Soiled reach-in cooler gaskets. Throughout establishment, especially along cook line.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Slight Dark buildup on gaskets of walk in coolers back of kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on shelf above bakery prep table middle of kitchen, wet cloth on prep in server area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chunky marinara 50° on prep across from cook line near dishwashing area, garlic butter, provolone cheese 47° in prep area across from cookline, recommended placing product farther below under chill line. chopped sausages 47-50°, cheese 47-50°, charred tomatoes 47° in salad prep area, recommend keeping prep lid closed. eggs 47°, liquid egg 47°, butter 44°, half and half 47° in dairy walk in cooler, manager stated they just had a delivery, but all TCS food must be received at 41° or below.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 110° on cook line, Mashed potatoes hot box 130° under prep across from cookline, corrective action, recommended turning up temperature on hot box.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Indoor ambient thermometer on walk in cooler for produce and dairy reading 49° thermometer on outside reading 43°.
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On server / cook line window warmer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in storage area by dish machine.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins by dishwashing area on storage shelf. **Repeat Violation**
- Basic - Hood filters in disrepair. Filters broken and pushed back, above cook line.
- Basic - Old food stuck to rolling pins. Stored dirty above prep area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen/ 43° Ravioli on rack end of cook line. Corrective action, placed In cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans, storage shelf by office.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm at bar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 74°, lasagna 64° on shelves end of prep line. Corrective action: discarded
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes on cook line 120°, Marinara in back prep area 111°, corrective action, chef reheated to 165°.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Container of Raw steak and beef over container of raw white fish and salmon, cookline. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Soap dispenser above single service spoons and cheese on cook line. Moved. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Both mixers in back prep area.
- Intermediate - Cold water not provided/shut off at employee handwash sink. In prep area back of kitchen.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler in server area, manager did not know when it was opened.
- Intermediate - Employee used handwash sink as a dump sink. Hand sink in server prep area had lemon wedge inside.
- Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating cannelloni and stuffed pasta shells.
- 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.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. In between fryer and equipment in banquet prep area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on storage rack in banquet prep area. Corrective action, started draining pans. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In bulk flour container near cook line. Moved handle up out of flour. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Pan of partially cooked roast beef on top of ready to eat items. Moved pan. **Corrected On-Site**
- Intermediate - Accumulation of black substance inside the ice bin. Ice bin under soda fountain in server area.
- Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of hand sink. Also cups stored in hand sink. Near cook line. **Corrected On-Site**
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10/23/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal sheet pans stacked wet
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Gaskets on prep line
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. on cookline Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ice scoop with handle in contact with ice. at bar
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. DM
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelets Corrected On Site.
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. pans stacked wet
- Food-contact surface not smooth and easily cleanable. ice shovel by machine is badly knicked
- Critical - Handwash sink not accessible for employee use at all times. pastry mold Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on side of bread warmer Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. ice cream reach in freezer
- Observed single-service items stored on floor. multiple boxes in dry storage
- Waste line missing at soda gun holster. at bar
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1/6/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory, KITCHEN :
- No copy of latest inspection report., MISSING 1st PAGE
- Critical - Observed buildup of slime in the interior of ice machine, PLASTIC PANEL: BAR:
- Critical - Observed buildup of slime on soda GUN HOLSTER: END OF BAR:.
- Critical - Observed employee improperly washing hands TOUCHING HANDLE WITH BARE HAND AFTER WASHING E HAND:
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, CHEESE 49 F
- Critical - Observed soil buildup inside ice bin; SIDE: WAIT AREA:
- Wet wiping cloth not stored in sanitizing solution between uses, BAR.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. cart used to move food between walk in cooler and prep
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. reach in cooler gaskets- throughout
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee had gloves on to wash dishes then started stacking clean sanitized dishes without first washing hands- Person in charge discussed with employee- Corrected on site. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair. drawer on appetizer station cooler
- Critical - Observed excessive buildup of slime in the interior of ice machine.
- Critical - Observed food stored in a prohibited area. plastic container of chives laying directly on top of sliced cheese Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. appetizer station
- Observed leaking pipe at plumbing fixture. spray nozzle at dish area
- Observed nonfood-contact equipment in poor repair Hood filters
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fried roasted potatoes sitting to high in pan Corrected On Site.
- Critical - Observed the presence of insects, rodents, or other pests. 1 small ant like bug Corrected On Site- liner on table removed, bug killed
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2/28/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. pasta drawers at cookline
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. *Damaged For reporting purposes only.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Per manager dishwasher at back Banquet area to be used instead
- Critical. Observed encrusted material on can opener. *holder
- Observed gaskets with slimy/mold-like build-up. reach in coolers Manager showed me an estimate - per management gaskets are on order
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs hanging from oven door
- Critical. Handwash sink not accessible for employee use at all times. dish pit Corrected On Site.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. dishwasher washing dirty dishes then handling clean dishes without first washing his hands
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. squid - Corrected On Site - product cooked 1pm- only 8 servings
- Critical. Observed handwash sink used for purposes other than handwashing. tongs rinsed
- Critical. Unlabeled toxic container does not bear the manufacturer's label.
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3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Several foods items- ravioli , alfredo noodles 50-55 [ddiscarded @2:30; pasta 50-iced down Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cooler on line- and reachin cooler across from low boy-pasta station 1and 2 Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. lemons Corrected On Site. put in tongs, but watch tongs-handle lies in lemon
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed nonfood-contact equipment in poor repair Bulk flour bin
- Critical. Observed soiled reach-in cooler gaskets. cooler -mid-line Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Equipment and utensils not properly air-dried. Repeat Violation.
- Observed single-service articles improperly stored. stored open faced
- Critical. Handwash sink not accessible for employee use at all times. blocked Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical. Observed unlabeled spray bottle. degreaser
- Critical. No complete 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. Books available
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8/31/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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