- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On center prep, also without a lid or straw. Corrected by cook. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on center prep table.
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On center prep table.
- High Priority - Raw animal food stored over ready-to-eat food. Raw whole shell eggs over boxes of produce in 2 door reach in cooler next to cooling steak. Employee corrected. **Corrected On-Site**
- 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. Container of sour cream, container of mozzarella in reach in cooler next to metal pan storage shelf.
- Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Establishment is feeding stray cat at dumpster according to manager, food bowl and cat food inside catering office.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Steak left to cool at room temperature front of kitchen.
- 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. For cook.
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: In-use wet wiping cloth/towel used under cutting board. On prep table across from triple sink. Priority: Basic
- High Priority - Observed: No vacuum breaker on fitting/splitter added to hose bib. Back flow preventer needed on non-chemical side. Priority: High Priority
- Intermediate - Observed: Potentially hazardous (time/temperature control for safety) food covered while cooling. Soup in reach in cooler covered, 80 degrees. Priority: Intermediate
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dish ware drained on wet wiping clothes. Next to three compartment sink.
- Basic - Single-service articles not stored inverted or protected from contamination. In dry storage area.
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over herbs in reach in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near three compartment sink.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank in dry storage area.
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine solution greater than 200ppm in sanitizer bucket Corrected On Site.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. all utensils stored with food contact side up and unprotected
- Critical - Observed encrusted material on can opener. Repeat Violation.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. GLASS DOOR REFRIGERATOR
- Critical - Observed ambient air thermometer not located in the warmest part of the holding unit. GLASS DOOR REACH-IN COOLER NEAR WHITE REFRIGERATORS
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted material on can opener. BLADE
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. DISCUSSED WITH EMPLOYEES
- Critical - Observed food stored on floor. CASE OF LEMONADE
- Observed single-service items stored on floor. PAPERTOWELS
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. MILK IN REFRIGERATOR OPENED 7/15.
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8/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles stored without protection from contamination. tin pans in storage not properly inverted
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. wonton strips currently- owner has a note from Fire Marshall stating that the two ovens in place are ok. Inspector observed an additional small table top fryer in place. Per Chef table top fryer used on site of catering function. Class K extinguisher on site.
- Observed utensils in poor condition. plastic spatulas
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. butter, cream cheese, eggs
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting vegetables and fruits Corrected On Site- manager corrected employee ***Alternative Operating Plan paperwork given to Owner ***Any future bate hand contact issues will result in an Immediate Administrative Complaint and the business may be required to add additional handwash sinks
- Observed a nonfood-grade basting brush used in food. metal banded brushes
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Repeat Violation.
- 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. Kitchen staff has a Certified Food Manager - service staff must kerp food handlers training on site.
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10/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. shell eggs over cheese Corrected On Site- all eggs whole and moved to lower part of refrigeration
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. New stove installed Repeat Violation.
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3/26/2010 | 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. bruschetta, ckd chicken, sour cream
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. new stove installed
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7/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/31/2008 | Routine - Food | Warning Issued |
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