- Basic - Clean knives stored in crevices between equipment.....front line kitchen . **Corrected On-Site** **Warning** Call back : knife stored in crevices between equipment ....front line.
- Basic - Cutting board has cut marks and is no longer cleanable......front line kitchen . **Warning** Call back : same
- Basic - Equipment in poor repair.......reach in cooler by entrance in front kitchen and flip top reach in drawer by the corner handwashing sink in front line kitchen . Ambient temperature 48°and 50°. Must not have stored any time temperature control food until maintain proper temperature at 41° or below. **Warning** Call back : ambient temperature 59° flip top reach drawer by the corner handwashing sink in front line kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......mash sweet potato, sauce ,Brussels sprouts, meat ball ,cheese 49° to 52° in reach in cooler by the entrance in front line kitchen . Food being held more than 4 hours . Operator discarded food . .....chicken, burger, rice ball , pork , octopus , polanto, yogurt , cheese 49° to 59° in flip to reach in drawer by the corner handwashing sink in front line . Food being held more than 4 hours .Stop sale issue . Rice ,sauce mushroom ,grille onion 45° in Middle top cooler in front line kitchen . Double container stocking food. Food being held less than 4 hours . Corrective action taken. **Repeat Violation** **Warning** Call back: risotto cake 63°°, spaetzle ( pasta) , Brussels sprouts 61°, potato rosti 53° in reach in drawer by the corner handwashing sink and middle reach in drawer in front line . Food being held more than 4 hours. Stop sale issued.
- Intermediate - Handwash sink used for purposes other than handwashing......stored a stainer ,lid in handwashing sink by the dishmachine . **Corrected On-Site** **Warning** Call back : stored a stainer in handwashing sink by the dishmachine .
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09/09/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean knives stored in crevices between equipment.....front line kitchen . **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable......front line kitchen . **Warning**
- Basic - Equipment in poor repair.......reach in cooler by entrance in front kitchen and flip top reach in drawer by the corner handwashing sink in front line kitchen . Ambient temperature 48°and 50°. Must not have stored any time temperature control food until maintain proper temperature at 41° or below. **Warning**
- Basic - Stored food not covered in reach freezer.......donut . **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......mash sweet potato, sauce ,Brussels sprouts, meat ball ,cheese 49° to 52° in reach in cooler by the entrance in front line kitchen . Food being held more than 4 hours . Operator discarded food . .....chicken, burger, rice ball , pork , octopus , polanto, yogurt , cheese 49° to 59° in flip to reach in drawer by the corner handwashing sink in front line . Food being held more than 4 hours .Stop sale issue . Rice ,sauce mushroom ,grille onion 45° in Middle top cooler in front line kitchen . Double container stocking food. Food being held less than 4 hours . Corrective action taken. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.......raw beef above cooked mussels . **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.....raw shrimp above ready to eat sweet potatoes in reach in cooler in front line kitchen . **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Employee used handwash sink as a dump sink....sauce dumped in handwashing sink by the dishmachine . **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing......stored a stainer ,lid in handwashing sink by the dishmachine . **Corrected On-Site** **Warning**
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07/08/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Pantry reach in cooler. Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
- Basic - No handwashing sign provided at a hand sink used by food employees......by dishmachine and front line kitchen.
- Basic - Wall soiled with accumulated black debris in dishwashing area and .....underneath handwashing sink.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato sauce 50°, soup 54° (1:40 pm) in walk in cooler . Take temperature reading again 2:13 pm tomato sauce 50° , soup 53°. Stop sale issued.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....butter , mash potato, cooked onion, meats, sauce etc.44° in walk in cooler. Operator stated door was open for cleaning and organized. Bread with milk 50° in pantry reach in cooler. Food moved to another acceptable cooler.
- High Priority - Raw animal food not properly separated from ready-to-eat food.....raw beef, raw eggs with ready to eat bread with milk.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse......tomato sauce 50° , soup 54°in walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine......kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing......stored a strainer in handwashing sink by dishmachine .
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and covered food while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....mash potato in walk in cooler.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. ....out side bar. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.....front kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........cheese 51°, pork, cut tomato, risotto cake 54° in flip top reach in drawer cross from fryer in front kitchen . Voluntarily discarded food. Sea food stock , butter, home made sauce, rice, shrimp sauce, lobster sauce 50°, cooked potato 49° in walk in cooler . Stop sale issued. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food........raw eggs with cooked bacon in reach in drawer in front kitchen . **Corrected On-Site** **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Voluntarily discarded. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times....,,strainer and pipe stored in handwashing sink by dishwashing area. **Corrected On-Site** **Warning**
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8/15/2013 | Routine - Food | Warning Issued |
- Basic - Floor area(s) covered with standing water. ... Kitchen ...Cook line ...Walk in Cooler
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... In Walk In Cooler, WALK IN COOLER ... White rice (dated 2/15) 50?, Garlic butter (dated 2/17) 52?, Chopped Mushrooms 55?, Chic peas 55?, Whole peeled/stewed tomatoes 55? **Corrective Action Taken** **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. ... Cook line 2 door reach in cooler, raw shell eggs over prepared sauces.
- 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. ... Produced one certificate only. **Admin Complaint** **Repeat Violation**
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2/21/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. --- at rear bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. --- at rear bar
- Critical - No handwashing sign provided at a handsink used by food employees. --- at rear bar
- Critical - No handwashing signs 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. --- bartender citting fruit and citrus twists. Repeat Violation.
- Observed floor area(s) covered with standing water. --- behind rear cocktail bar.
- Critical - Observed food stored on floor. --- in-walk-in cooler,
- Observed soda gun holster with accumulated slime/debris. --- cocktail bar
- Observed soda gun holster with accumulated slime/debris. --- cocktail bar server station.
- Waste line missing at soda gun holster. --- cocctail bar server station.
- Waste line missing at soda gun holster. --- cocktail bar
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No conspicuously located thermometer in holding units. --- Repeat Violation.
- 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. --- .049 FS: Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. Repeat Violation.
- Critical - Observed food stored on floor. --- in walk in cooler, pans of yucca. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, peeled/sliced vegetables (peppers, potatoes). --- Repeat Violation.
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1/27/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Operator Purchased "ServSafe" Foodhandlers Training. A OneTime Extention is Granted to Aquire approved Training Materials and Complete Training for Entire Staff. Should this Not be Completed by the Next Unannounced Inspection, an Immediate Administrative Complaint will be Filed. Operator was provided DBPR Form HR5030-080. This Form was reviewed with Operator.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- bartender prepping garnish fruit with bare hands.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- cooks in kitchen, prepping vegetables and breads with bare hands.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. --- vin walk-in-cooler, raw shell eggs stored directly above raw seafood filets and raw uncovered scallops.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk-in-cooler, raw scallops
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.UTENSILS SERVICE ENDS UP
- Critical - Handwash sink not accessible for employee use at all tiBOTTLES BLOCKING ACCESS SIDE BAR HANDWASH
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Handwashing cleanser lacking at handwashing lavatory.SIDE BAR HANDWASH
- Critical - No handwashing sign provided at a handsink used by food employees.FRONT PREPARATION AREA HANDWASH
- 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. 60 DAYS FROM 5/04/11
- Critical - Unlabeled toxic container does not bear the manufacturer's label.SPRAY BOTTLES CLEANERS
- Critical - Working containers of food removed from original container not identified by common name.OIL Corrected On Site.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory by the bar.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up, reachin cooler in hallway towards rear.
- Observed wall soiled with accumulated black debris in dishwashing area.
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5/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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