- No Violations Were Observed
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10/20/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Required employee training expired for all 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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08/20/2014 | Routine - Food | Call Back - Extension given, pending |
- 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 - Food stored on floor. Observed case of lettuce on the floor in the walk in **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed food in cooler number 2 across from upright cooler. Corrective action food moved to another unit until repaired . TCS food ranged from 44°F to 47°F. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over dressing in the walk in. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed split pea soup at a temperature of 147°F after thirty minutes . Corrective action had food put into cooler. **Repeat Violation** **Warning**
- Intermediate - Refrigerator 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 TCS food in cooler number across from upright has a temperature of 44°F to 47°F ,has a ambient temperature of 48°F. Corrective action had food moved to another cooler until unit can be repaired. **Warning**
- Intermediate - Required employee training expired for all 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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08/19/2014 | Routine - Food | Warning Issued |
- Basic - Uncleanable knife block in use to store knives.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Observed bottle of windex by the cutting board in the kitchen area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed salmon cooling on the counter in the back kitchen area.corrective action had the cook move the food to the reach in cooler.
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food not stored at least 6 inches off of the floor. Observed cans of tomato sauce on shelf 3 inches off floor.
- High Priority - Chlorine sanitizer in bucket not at proper minimum strength. Observed sanitizer bucket at 00ppm on main kitchen line.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Observed ham 52°F, pulled pork 52°F, ambient temperature of 54°F, discarded by operator.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shrimp over cut lettuce . **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on menu or wall.
- 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 cooler 1 at a temperature of 54°F, corrective action moved food to back walk in cooler.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler next to upright reach in freezer at 48?f. **Repeat Violation** **Warning**
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked potatoes in walk in cooler at 66?f, twenty minutes later potatoes still at 66?f **Warning**
- Equipment and utensils not properly air-dried. Observed to go containers stacked and stored while still wet Also observed employee drying dishes with paper towel **Warning**
- 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 and directly begin food prep without washing hands Observed employee handle raw chicken remove gloves put on a new pair without washing hands. **Warning**
- Critical - Observed encrusted material on can opener. **Warning**
- Critical - Observed food being cooled by nonapproved method. Observed potatoes and other foods in walk in an reach in coolers cooling completely covered, not allowing for heat to release **Warning**
- Critical - Observed handwash sink used for purposes other than handwashing. Observed pan and sponge in hand sink in kitchen. **Repeat Violation** **Warning**
- Observed knife block in use to store knives. Observed knife blocks in use in kitchen **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at 70?f sitting on cooling trey, had been removed from cooler, placed on tray and left until needed. Also observed cooked beef at 66?f, removed from cooler and placed on prep table waiting for use. Observed raw chicken in upright reach in cooler at 57?f reach in cooler was at 41?f. Observed cooked chicken at 55?f and bleu cheese at 52?f in reach in cooler at 48?f next to up right reach in freezer. Observed cantaloupe at 60?f in reach in cooler at 41?f. Observed chicken salad at 47?f and cheese at 50? f in reach in cooler at 41?f. **Warning**
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12/11/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed upright reachin cooler next to oven with ambient air temperature at 50 degrees f. This violation must be corrected by : 08-22-2012 .
- 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 and begin food prep without washing hands.
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8/21/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed front of house display reachin cooler with ambient air temperature at 53 degrees f. This violation must be corrected by : 05-22-2012 .
- Critical - Observed handwash sink used for purposes other than handwashing. observed lettuce in hand sink in kitchen.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed hard boiled eggs at 57 degrees f with ambient air temperature at 37 degrees f. observed cheese at 48 degrees f with ambient air temperature at 41 degrees f. also observed salmon at 65 degrees f and tuna salad at 59 degrees f in reachin cooler in front of house display. ambient air temperature at 53 degrees f.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine sanitizer solution at 200ppm in 3 compartment sink.
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5/21/2012 | Routine - Food | Warning Issued |
- Critical - Observed an employee dumping mop water in the handwash sink. Corrected On Site.
- Critical - Observed flammable material stored around water heater. For reporting purposes only. chorox Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
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12/7/2011 | 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. Observed employee slicing a boiled egg with bare hands. Corrected On Site. Employee using gloves. Interested in AOP will send document on mail.
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Expired employee training. 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. 02/01/2008 training date.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching ginger with bare hands, ginger used for dressings. Corrected On Site. Food item discarded.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed employee washing fruits in handsink.
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2/3/2011 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Observed grease accumulated under cooking equipment. 6 top
- Lights missing the proper shield, sleeve coatings or covers. over prep area
- Critical. Observed incorrect information on Hotel and Restaurant license. 22 seats
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8/12/2010 | 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. soups, pasta salads.
- Critical. Working containers of food removed from original container not identified by common name. bulk white powder in plastic containers with blue lid in back prep area on bottom shelf, by window.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. bacon sitting on top of wholeshell eggs in reach in cooler by stove.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over soups in reach in cooler by stove.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. placing cookiees in display case without gloves. Corrected On Site. using napkin to touch cookies.
- Critical. Observed toxic item stored in food preparation area. degreaser stored on preptable. Corrected On Site.moved to toxics area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. clorine, 200ppm, sanitizer bucket.
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Handwashing cleanser lacking at handwashing lavatory. sink Corrected On Site.
- Critical. No list of certified food service managers available at the establishment.
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11/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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