- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Oil and garlic at 49° **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/8/2014 | Complaint Full | Call Back - Complied |
- Basic - Bathroom facility not clean, employees. **Warning**
- Basic - Food stored on floor, onions. **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, flour. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface, cook line. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination, spoons at wait station. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface, shelves under prep tables on cookline. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food, veal chop over cheese in reach in cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer, raw chicken over raw fish. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination, on prep table. **Corrected On-Site** **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, storing pain brushes. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, in dish area and employee rest room. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels, dish area. **Warning**
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10/1/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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3/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Chicken stock, sauces in walk in cooler. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler.....carrot, potato. Shrimp and other food in walk in freezer. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable.....base color. **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** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.....by the dish machine **Warning**
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.....flour, dry storage. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.......soda nazzale holster , bar **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler......chicken stock, sea food stock in walk in cooler. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Butter re-served to customers. **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......employee cutting lettuce for salad with bare hands. **Corrected On-Site** **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food......eggplant , stuffed eggplant,reach in cooler in kitchen last one. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.....raw egg, raw breaded veel raw fish above cut tomato, rice, cheese in reach in coolers, kitchen. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Employee used handwash sink as a dump sink.......lemon slice in handwashing sink by the dishmachine. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by dish racks by the dish machine. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed with in 60 days.......kitchen **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink.....by the dishmachine. **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....artichoke ,butter, sauce, etc. in glass door reach in cooler. Chicken stock, sauces, cooked broccoli , coliflower in walk in cooler. **Warning**
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1/4/2013 | Routine - Food | Warning Issued |
- Critical - Equipment food-contact surfaces and utensils not sanitized......recommend to operator use 3 compertment sink for sanitized utensils . Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions....by dishmachine .
- Critical - Handwashing cleanser lacking at handwashing lavatory....by dishmachine
- Critical - Observed food stored on floor.....bread, ribs,calamari etc. in walk in cooler . Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....cheese ,salami 45 degrees in reach in cooler. Corrected On Site. adjusted thermostate .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....sauce , soup,cooked vegetable ,cheese in walk in cooler and reach in cooler . Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food....raw egg,raw chicken ,raw veel above ready to eat cheese , green pease ,cooked spinach in ALL reach in cooler ,cooke line. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.....black substance build up in wall underneeth dishmachine . Repeat Violation.
- Critical - Observed soil buildup inside ice machine .
- Critical - Observed uncovered food in holding unit/dry storage area....sauce in wzlk in cooler . Repeat Violation.
- Observed utensils stored in crevices between equipment.....knives in cooke line. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name....flour .
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Accumulation of black/green mold-like substance inside the ice machine.
- Build-up of grease on nonfood-contact surface....hood filter
- Build-up of mold-like substance on nonfood-contact surface......wall by the dishmachine .
- Critical - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at 41 degrees Fahrenheit or colder. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.......cooke line reach in cooler crossed from fryer . must not have stored any potentially hazardous food until maitain proper temperature .
- Critical - Cold water not provided/shut off at employee handwash sink......by dishmachine .
- Critical - Commercially processed ready-to-eat, potentially hazardous food opened and held more than 24 hours not properly date marked after opening....cheese , butter , salami ,ham, turkey etc. all reach in cooler
- Critical - Current Hotel and Restaurant license not displayed.
- Critical - Employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.....employee touching with bare hand some kind of topping. Corrected On Site.
- Food debris accumulated on throughout kitchen and dry storage are floor.
- Critical - Food manager certification expired. Refer to www.myflorida.com/dbpr/hr for more information.
- Critical - Food stored in dry storage area not covered.....toppings , cruton.
- Critical - Food stored in floor in walk in cooler and freezer .
- Critical - Food stored in holding unit not covered.....all ready to eat food and cooked food not covered cooke line reach in cooler . Corrected On Site.
- Critical - Food stored in holding unit not covered....ready to eat all food sauces, vegetable, etc. walk in cooler .
- Critical - Hot water not provided/shut off at employee handwash sink....by dishmachine handwashing sink.
- No copy of latest inspection report available.
- Critical - No handwashing sign provided at a hand sink used by food employees. ......handwashing sign can't readable.
- Critical - No paper towels or mechanical hand drying device provided at handwash sink....by dishmachine
- Critical - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- Critical - No soap provided at handwash sink.....dismachine
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit......cooked vegetable , milk, cooked shrimp , eggplant 51 degrees reach in cooler cross from fryer ,cooke line. food being held more than 4 hours . volentrailly discarded food. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils until properly sanitized.
- Critical - Raw animal food stored over ready-to-eat food.....raw shrimp, raw veel, raw chicken over ready to eat bolones, butter ,onion ,vegetable in cooke lihe reach in cooler . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared onsite and held more than 24 hours not properly date marked.....all ready to eat food in walk in cooler .
- Critical - Ready-to-eat, potentially hazardous food prepared onsite and held more than 24 hours not properly date marked....pasta , vegetable , cooked all food , dessert all over reach in cooler .
- Soil residue build-up on nonfood-contact surface.....handwashing sink by dishmachine .
- Critical - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.....wendex bottle dry food storage shelf. Corrected On Site.
- Wet mop not stored in a manner to allow the mop to dry.
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. dishwash area handwash sink.
- Critical - Handwash sink not accessible for employee use at all times. server station handwash sink with cover over sink and sign stating: DO NOT USE.
- Critical - Handwashing cleanser lacking at handwashing lavatory. dishwash area handwash sink.
- Critical - Hot and cold water not provided/shut off at employee hand wash sink. dishwash area handwash sink with no water (hotand cold).
- Lights missing the proper shield, sleeve coatings or covers. in walk-in freezer.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. Three 15 pound Propane cylinders by kitchen backdoor. For reporting purposes only. Corrected On Site.
- Observed clean equipment stored on floor. several clean large pots on floor by ice machine. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers/containers.
- Critical - Observed handwash sink used for purposes other than handwashing. towels/cloths napkins stored in handwash sink in dishwash area. Corrected On Site.
- Critical - Observed heavy buildup of slime in the interior of ice machine.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken over raw pork in reach-in cooler on cookline. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw pork over cooked meatballs in walk-in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over diced onions in reach-in cooler on cookline. Corrected On Site.
- Critical - Observed toxic item improperly stored. can of WD-40 oil stored on shelf with equipment / utensils. Corrected On Site.
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11/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 ppm.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. --- 3 COMPARTMENT SINK not being set-up or used properly. manual warewashing taking place without any sanitizing..
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. --- single (sanitizing compartment of 3 COMPARTMENT SINK) is set-up with detergent for manual warewashing. no sanitizing taking place.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- in walk-in-cooler, is an approx 20 gallon bucket of red sauce/gravey. per the chef, this was made yesterday 4/5/11 in the morning or early part of the day. at 3:50pm today 4/6/11 the core temperature of this sauce is 92 degrees F. A STOP SALE IS ISSUED FOR THIS SAUCE.
- Critical - Observed potentially hazardous food prepared on-site and frozen not properly date marked. --- in walk-in-freezer.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk-in-cooler, raw chicken,
- Observed utensils stored in crevices between equipment. --- knixes stored in crevices between equipment and wall (near large mixer).
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- sauces in walk-in-cooler
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. --- cook line, reach-in-cooler, raw salmon above cooked chicken. --- raw chicken breasts above chopped parsley & grated cheese. Repeat Violation.
- Critical. Observed food stored on floor. --- in walk-in- cooler, stocks & sauces Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. --- in walk-in-cooler, raw chicken, sauce, sliced vegetables. Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. --- cook handled and weighed raw chicken, then placed it back in case on ice, then handled cooked sliced vegetables without washing and sanitizing hands. Repeat Violation.
- Critical. Food-contact surfaces not cleaned after being contaminationed. --- cook weighed raw whole chicken on platform scale and did not clean & sanitize scale.
- Critical. Observed buildup of soiled material on mixer head.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food contaminated by employees/consumers not discarded. --- by employees placing/storing foods in 5 gallon dishmachine / warewashing chemical buckets.
- Critical. Observed raw animal food stored over cooked food. --- raw chicken over cooked italian sausage in #2 walk-in-cooler.
- Critical. Observed food stored on floor. --- in walk-in-cooler.
- Critical. Observed food stored on floor. --- in walk-in-freezer.
- Critical. Observed uncovered food in holding unit/dry storage area. --- sauces and Ready to Eat foods in walk-in-cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. --- in walk-in-freezer.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. --- numerous cooks/prep people in kitchen. Corrected On Site.
- Observed nonfood-grade containers used for food storage. --- dishmachine / warewashing chemical 5 gallon plastic containers being widely used for food storage.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- on exterior venting areas of ice machine.
- Observed utensils stored in crevices between equipment. --- kitchen knives.
- Plumbing system in disrepair. --- handwash sink breaking away from wall in dishmachine area.
- Critical. Handwash sink not accessible for employee use at all times. --- in dishmachine area.
- Critical. Observed handwash sink used for purposes other than handwashing. --- in dishmachine area.
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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10/9/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed potentially hazardous food thawed at room temperature. --- frozen chicken being thawed in plastic tubs at room temperature without cold running water or refrigeration.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area. --- in WIC
- Critical. Observed cloth used as a food-contact surface. --- on green salad in kitchen RIC
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- bowl ingrated cheese in WIC.
- Critical. Observed buildup of slime on soda dispensing nozzles. --- cocktail bar soda guns.
- Observed clean utensils/equipment stored in dirty drawer. --- in kitchen
- Critical. Handwash sink not accessible for employee use at all times. --- in DW area.
- Critical. Observed handwash sink used for purposes other than handwashing. --- @ cocktail bar.
- No copy of latest inspection report immediately available .
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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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8/17/2009 | Routine - Food | Warning Issued |
| No report available. | 3/26/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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