- Basic - Build-up of food debris, dust or dirt on the understructure of the fryers.
- Basic - Food stored under dripping water line from cooling unit in walk in cooler, uncovered
- Basic - Gaskets with slimy/mold-like build-up on reach in cooler door across from the flat top stove including the door seal surface.
- Basic - In-use knife/knives stored in cracks between pieces of equipment in reach in cooler on the cook line. Knife removed and sanitize while still present. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers over dry storage area next to walk in cooler door and in the walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in multiple reach in coolers on the cook line in kitchen.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Observed hole in floor in front of the water heater room with unsealed hole under plywood panel. **Repeat Violation**
- High Priority - Dented/rusted cans present. Observed one can of sliced oranges on shelf at dry storage area. Can was segregated for credit while still present.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed cheese at 58°F in reach in cooler at end of cook line next to walk in cooler. Cheese discarded voluntarily by chef. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Observed container of hand sanitizer placed on shelf over food prep surface where turkey was being prep.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed container holding bar-b-que dipping sauce too deep on walk on cooler. Dipping sauce at 52°F since night before per chef.
- 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 mushrooms at 48°F and tomato sauce at 52°F in upper reach in cooler across from the flat top stove. Items were discarded while still present. Remaining items were packed in ice. **Corrected On-Site**
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Building components, attachments or fixtures in poor repair. Observed a hole in the floor next to the ice machine in the dishwash room.
- Basic - Employee personal items stored in or above a food preparation area. Observed cell phones placed on shelf on cook line above open container of soup on steam table.
- Basic - Food stored in holding unit not covered. Observed multiple containers holding food in walk in coolers without covering.
- Basic - Ice buildup in reach-in cooler at the salad table.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in the walk in cooler next to the dry storage room and in walk on cooler at end of prep line.
- Basic - No conspicuously located ambient air temperature thermometer in multiple holding units.
- Basic - Soiled reach-in cooler gaskets on the cook line across from flat top stove.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor at multiple locations in the kitchen.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored in same container as ready-to-eat food. Observed container holding cold cut meat with sausage links resting on top of the meat.
- High Priority - Raw animal food stored over ready-to-eat food. Observed container of raw fish placed on shelf in reach in cooler over ready to eat cornbeef hash and bread. Items were repositioned to avoid cross contamination. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Observed sanitation solution buckets placed on shelf above ready to eat foods (Ice cream) at counter.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine in dishwash room.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed containers of bacon and greens placed in front of Handwash sink. Items removed while still present. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use Handwash sink in rinse utensils.
- 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 multiple containers in walk in coolers without proper date markings.
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed small plastic bowl used to dispense bacon bits on food prep table near office. Bowl discarded. **Corrected On-Site**
- Basic - Drain cover(s) missing near three compartment sink in back.
- Basic - Employee personal items stored in or above a food preparation area. Observed cell phones and keys placed on shelf over open containers of food on prep line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping rag at end of prep table. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed test strip result at below 100 ppm
- Basic - Wiping cloth sanitizing solution stored on the floor on cook line.
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed waitress handle bowl of cole slaw with thumb in contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes at 44°F and sauerkraut at 51°F. All items in reach on cooler were repositioned to the lower section of the cooler. Items in the lower section of the cooler were maintained at 41°F or below. Lid of the reach in cooler was left open for an extended time. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed Handwash station blocked by container of bacon bits and greens. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of food prep table across from cook line.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. Bag of bread on floor in walkin cooler. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in sanitizer between uses. Tongs on cookline. **Corrected On-Site** **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of back and front dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, onions, sausage, cheese etc in reachin coolers across from cookline and under cookline at 45-55°F, corrective action taken food placed on ice and repair company called , and are on way to establishment. **Warning**
- Intermediate - Cold holding equipment incapable of 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. All reachin coolers on cookline except salad cooler and right most drawer cooler ambient temperature greater than 41°F, repair company on way, foods placed on ice. **Warning**
- Intermediate - Employee used handwash sink in bar as a dump sink. **Corrected On-Site** **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 - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
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10/7/2013 | Routine - Food | Warning Issued |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Floor area(s) covered with standing water.dish machine, 3compartment sink area
- Basic - Floor tiles cracked, broken or in disrepair.walk in cooler, dish machine area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.rear food preparation area
- 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.
- Intermediate - Encrusted, soiled material on slicer.rear food preparation area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.dish machine handsink
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4/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature. beef this time chicken
- Critical - Violation: 08A-11-1 Observed food stored in ice used for drinks. bottles in ice bar
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
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11/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Employees not informed of acceptable sanitary practices.proper handwash
- Critical - Handwashing cleanser lacking at handwashing lavatory. or towels bar handsink
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. bottles in ice bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken in ric116
- Critical - Observed potentially hazardous food thawed at room temperature. beef
- Critical - Observed toxic item stored by utensils. spray can rear storage by utensils
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. chicken cook/serve line
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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10/25/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 56 F ambient temperature of salad dressing reach-in cooler [commercial dressings], operator called technician On callback, unit empty, doesn't work; comply by next unannounced inspection
- Critical - Violation: 22-21-1 Observed soil buildup inside ice bins. both beverage stations On callback, one of ice bins still needs to be detailed.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. containers stacked wet on shelves in back warewash area next unannounced inspection
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. fan guards in walk-in cooler off cookline next unannounced inspection
- Critical - Violation: 45-38-2 Portable fire extinguisher not fully charged. For reporting purposes only. K class extinguisher in kitchen next unannounced inspection
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4/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 49 F ambient temperature of walk-in cooler off cookline, operator called technician.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 56 F ambient temperature of salad dressing reach-in cooler [commercial dressings], operator called technician
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, out of sani-pellets. use front dishmachine until serviced.
- Equipment and utensils not properly air-dried. containers stacked wet on shelves in back warewash area
- Critical - Handwashing cleanser lacking at handwashing lavatory. handwash sink left of cookline
- Observed attached equipment soiled with accumulated dust. fan guards in walk-in cooler off cookline
- Observed old food stuck to clean dishware/utensils. plate that came directly out of dishmachine Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walk-in cooler off cookline - 49 F cooked ribs, 51 F corned beef, 51 F cooled pasta, 50 F salad, etc. for PHFs Technician was called.
- Critical - Observed soil buildup inside ice bins. both beverage stations
- Critical - Observed toxic item stored in food preparation area. WD-40 can on shelf with bread, left of cookline
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. K class extinguisher in kitchen
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4/11/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. containers stacked wet on shelf in back room
- Floors not maintained smooth and durable. several broken floor tiles near floor drain in back room
- Observed food debris/grime accumulated on kitchen floor. under cookline equipment on both sides
- Observed ice scoop with handle in contact with ice. ice machine in back room
- Critical - Observed unlabeled spray bottle with light yellowish liquid. left side of cookline
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. K class extinguisher
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food. metal based brush in use.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster, also standing water behind dumpster area.
- Observed in-use utensil stored in unclean water. tongs near cookline Corrected On Site.
- Critical - Observed interior of microwave soiled with food debris. Emerson microwave at dessert station
- Observed ripped/worn tin foil used as shelf cover. prep table on left side of cookline
- Critical - Observed soil buildup inside ice bin. beverage station near bathrooms
- Observed utensils stored in crevices between equipment. knives between prep table and wall in back of kitchen Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. containers with blue lids in back prep area
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 53 F cut melons, on ice in service station Corrected On Site. put more ice around container
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. scratched neck and didn't change gloves Corrected On Site.
- Critical. Observed employee dry hands on clothes/apron/cloth towel after washing.
- Critical. Observed employee wash hands with no hot water. employee used back prep area sink with non-functional hot water faucet. Only cold water faucet is working at handwash sink.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. shelf in cookline Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. top mechanical part
- Critical. Hot water not provided/shut off at employee hand wash sink. back prep area handwash sink, hot water faucet broken.
- Critical. No handwashing sign provided at a handsink used by food employees. back prep area
- Critical. Handwashing cleanser lacking at handwashing lavatory. left end of cookline
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. reach-in coolers in service station
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. scoop handle in product, white bin containers - crumb and flour
- Observed ice scoop with handle in contact with ice. front ice bin in dessert area
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between glove changes, observed several changes without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair. reach-in cooler in dairy service station
- Critical. Observed soiled reach-in cooler gaskets. cookline
- Critical. Observed encrusted, soiled material on slicer. near top mechanical part
- Observed heavy build-up of grease on nonfood-contact surface. sides of fryers in cookline
- Equipment and utensils not properly air-dried. containers stacked wet on back shelves in back warewash area
- Observed utensils stored in crevices between equipment. knife between outside wall of walk-in cooler and back of knife rack
- Observed attached equipment soiled with accumulated dust. fan guards in meat walk-in cooler
- No copy of latest inspection report.
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8/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 47-05-2 Observed a splitter/multi-plug adapter in use. For reporting purposes only. plugged into equipment for cookline
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12/29/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cookline - 59 F corned beef hash in container supposed to be set on ice. Ice was melted. Corrected On Site. employee got fresh ice to put underneath container.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitstaff handling toasted bread with bare hands. Repeat Violation.
- Observed in-use utensils stored in unclean water at or below 135 degrees Fahrenheit. container by handwash sink in dessert station Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before donning gloves Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. right side of cookline by handwash sink Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. knife in knife rack, back prep area
- Equipment and utensils not properly air-dried. containers on shelf in back warewash area
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground. outside of back door
- Critical. Hand wash sink lacking proper hand drying provisions. right side of cookline Corrected On Site.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only. plugged into equipment for cookline
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12/28/2009 | Routine - Food | Warning Issued |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook grabbed cooked bacon wirh bare hand and placed onto customer plate Corrected On Site. using utensils
- Observed ice scoop with handle in contact with ice. ice machine
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. need to before donning gloves Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline Corrected On Site.
- Observed food employee with no hair restraint. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. reachin cooler drawer at far right of cookline
- Critical. Observed buildup of slime in the interior of ice machine. both in back area, as indicated by alcohol swab.
- Critical. No handwashing sign provided at a handsink used by food employees. right side of front service station in kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. dessert station
- Critical. Handwashing cleanser lacking at handwashing lavatory. dessert station
- Lights missing the proper shield, sleeve coatings or covers. one missing back warewash area Repeat Violation.
- No Heimlich maneuver sign posted. Repeat Violation.
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8/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/15/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/8/2008 | Routine - Food | Warning Issued |
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