- Basic - Reach-in cooler gasket torn/in disrepair in two RIC's at pizza station **Warning**
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09/03/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair in two RIC's at pizza station **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Cut tomatoes 49° F, cheese 49° F, cooked sausage 48° F in RIC by pizza oven, corrective action taken all TCS food moved to working unit **Repeat Violation** **Warning**
- High Priority - Food stored in ice used for drinks. Observed bottles of fruit juice stored in drink ice at bar **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed Red sauce 68° F, red sauce 46° F, meatballs 57° F, F in WIC cooling from the night before, chili 46° F which has been in cooler for two days still cooling **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Prob thermometer 12-14 degrees off **Corrected On-Site** **Warning**
- 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. Observed Cut tomatoes 49° F, cheese 49° F, cooked sausage 48° F in RIC by pizza oven, corrective action taken all TCS food moved to working unit and repairman called **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 chili prepared two days ago not date marked **Repeat Violation** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. At bar **Warning**
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08/28/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/24/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed food debris/soil build up on stove top on and around burners and a bad odor **Warning**
- 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. **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Repeat Violation**
- Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use. Observed employee wipe knife with dry wiping cloth then cut cooked chicken **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in sanitizer between uses. Knives on prep table in sanitizer **Corrected On-Site** **Repeat Violation**
- Basic - Leaking pipe behind ice machine **Warning**
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 53° F, blue cheese 53° F, boiled eggs 53° F, cooked ham 53° F in small RIC directly across from stand up cooler in kitchen. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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 employee handle sliced cheese with out gloves. **Corrected On-Site** **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut tomatoes 53° F, blue cheese 53° F, boiled eggs 53° F, cooked ham 53° F in small RIC directly across from stand up cooler with ambient temp of 52° F, in RIC overnight according to operator. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. observed interior of RIC on cookline soiled with food debris/residue **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Across from cookline **Corrected On-Site** **Repeat Violation**
- 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. Cut tomatoes 53° F, blue cheese 53° F, boiled eggs 53° F, cooked ham 53° F in small RIC directly across from stand up cooler in kitchen with ambient temp of 52° F **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. Large container of chili in WIC not date marked **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
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1/23/2014 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of potatoes in dry storage area **Repeat Violation**
- 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.
- Basic - Floor tiles missing. Adjacent to can opener and walk-in cooler
- Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on pizza oven handle and hanging down into garbage can. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 65° F, raw chicken 65° F, butter 65° F in RIC at end of cook line ambient temp 65° F, items voluntarily discarded. Food was in RIC all night Breaker to unit was flipped. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat over 300 ppm
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Red sauce in WIC, salsa and soup in stand up cooler
- Intermediate - Spray bottle containing toxic substance not labeled.
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No advisory on lunch menu. Menu includes ahi tuna and burgers cooked to order. Sign posted. **Corrected On-Site** **Warning** Time extension to next routine visit to print advisory on menus with specific foods denoted.
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4/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Scattered around back of kitchen. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food stored on floor. Carrots stored on floor in walkin cooler, dry goods bags on floor in dry storage. **Warning**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated food debris. Cookline. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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. Server plating chips for service with bare hands. Another server reaching into garnish bins with barehands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, pork, cheese, cooked veg all 58-68?F in three door cooler on cookline. Milk at 56?F in glass front cooler. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach on dishmachine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server plating burger garnish wearing glitter nail polish. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Dirty rag and spoon in handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Two sinks in kitchen. **Corrected On-Site** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No advisory on lunch menu. Menu includes ahi tuna and burgers cooked to order. Sign posted. **Corrected On-Site** **Warning**
- 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. Three door cooler on cookline at 65?F ambient temp. Recently stocked PHFs moved to working cooler. **Warning**
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4/11/2013 | Routine - Food | Warning Issued |
- 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. This violation must be corrected by : 11/12/12.
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3/27/2013 | Routine - Food | Call Back - Complied |
- 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. This violation must be corrected by : 11/12/12.
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9/18/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen handwash sink.
- 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. This violation must be corrected by : 11/12/12.
- Observed attached equipment soiled with accumulated grease. Hood.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Server plating tortilla chips with barehands. Non handled scoops in bar drink ice. This violation must be corrected by : 9/13/12.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Knives on magnetic strip on cookline with buildup of dirt/grease.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash before donning gloves. This violation must be corrected by : 9/13/12.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. No glove change or handwash after handling raw chicken and raw fish before handling clean equipment and RTE foods. This violation must be corrected by : 9/13/12.
- Observed employee with no hair restraint. Cookline. This violation must be corrected by : 9/13/12.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. Cookline handwash sink and bar handwash sinks used as dumpsinks.
- Critical - Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment. Knives.
- Observed wall soiled with accumulated grease. Behind cookline.
- Observed wall soiled with old accumulated food debris. Cookline.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Au jus on stove at 120F.
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9/12/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/6/2012 | Routine - Food | Call Back - Complied |
- Critical - 2 DEAD ROACHES IN DISHWASH AREA
- Critical - ASSEMBLING TACO SALAD ITEMS WITH BARE HAND CONTACT - NO AOP
- Critical - CONCH UPRIGHT 46 DEGREES F, ONIONS 48 DEGREES F, MEATBALLS 48 DEGREES F - FOODS NOT AT CORRECT TEMP
- Critical - COOKIGN, NO CFM ON SITE, 6 EMPLOYEES
- EXCESSIVE GREASE BUILD UP ON OVERN SLIDE TRAY
- Critical - FOODS IN STANDING WATER FROM UPRIGHT DEFROST
- Critical - NO CHLORINE TEST KIT AVAILABLE TO MONITOR CHEM US
- Critical - NO TOWELS OR SIGNAGE - BAR SINK
- Critical - NOT DATE MARKING PREPARED FOODS IN WALK IN
- Critical - NOT WASHING HANDS WHEN RETURNING TO COOKLINE
- Critical - OPEN NON LIDDED CONTAINER (OF DRINK) ON PREP TABLE
- Critical - RAW MEATS STORED OVER COOKED ITEMS IN WALK-IN
- Critical - STOP SALE ITEMS: ONION RINGS - 1 LB - 60 F, MEATBALLS - 12 - 48 DEGREES F, CALIMARI - 2 LBS - 48 DEGREES F, CONCH - 1/2 LB 0 46 DEGREES F
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5/23/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 1st 3 runs Corrected On Site.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. several employees
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed an uncovered electrical box. For reporting purposes only. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical - Observed food stored on floor. walkin
- Critical - Observed handwash sink used for purposes other than handwashing. spoons spatula plates
- Observed leaking pipe at plumbing fixture. main sink
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. oysters fruit
- Critical - Outer openings not protected with self-closing doors. rear
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors.
- Critical - Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. too many seatts
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5/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Employees not informed of acceptable sanitary practices. proper hand wash
- Food-contact surface not smooth and easily cleanable.
- Critical - Hand wash sink lacking proper hand drying provisions. or soap main siink
- Critical - Handwash sink not accessible for employee use at all times. blocked by equipment
- Critical - No oyster warning sign with required language provided.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed incorrect information on Hotel and Restaurant license. too many seatts
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. 2nd dining room
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. several beeef products
- Critical - Outer openings not protected with self-closing doors.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. cookline
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. insufficient amount bar and food prep area
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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3/15/2011 | Routine - Food | Warning Issued |
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. No Certified Food Manager for establishment. 60 days to obtain keep list of all cfm holders
- 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
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9/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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