- Basic - Bowl or other container with no handle used to dispense food. Flour
- Basic - Cove molding at floor/wall juncture broken/missing. Kitchen
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination. Drink in servers area **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water. Dish room
- Basic - Floors not maintained smooth and durable. Grout not level with tiles kitchen
- Basic - Food stored in a location that is exposed to splash/dust. Bilk food container next to back hand sink
- Basic - Gaskets/seals on holding unit in poor repair. Servers reach in **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Leaking pipe at plumbing fixture. Hand sink drain line in. Servers area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Back **Repeat Violation**
- Basic - Standing water in mop sink/mop sink draining very slowly. **Repeat Violation**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter on tables
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Onions and sauces on back shelf on stove
- High Priority - Toxic substance/chemical stored by or with food. Can of spray paint
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400 ppm chlorine
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cook line
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back and bar **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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10/09/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Back kitchen
- Basic - Clean utensils stored between equipment and wall.
- Basic - Cloth used as a food-contact surface. In walk in cooler
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Servers area
- Basic - Floor tiles cracked, broken or in disrepair. Servers area
- Basic - No handwashing sign provided at a hand sink used by food employees.bar
- Basic - Outer openings not protected with self-closing doors.
- Basic - Reach-in cooler gasket torn/in disrepair. Several reach in coolers
- Basic - Standing water in mop sink/mop sink draining very slowly.
- High Priority - Small flying insects in bar area.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep and bar
- Intermediate - No soap provided at handwash sink. Bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bisque on floor in walk in freezer
- Basic - Ceiling tile in disrepair.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface. Stored wit lettuce
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored on floor. Soda on floor in bar
- Basic - Hole in ceiling.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Plumbing system in disrepair. Hand sinks leaking
- Basic - Reach-in cooler gasket torn/in disrepair. Cookie prep station
- Basic - Wall and/or ceiling obstructed with exposed utility lines.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Flour bin
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- 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.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Intermediate - Water filter not changed according to manufacturer's instructions.
- Marked exit/path to marked exit blocked. For reporting purposes only. **Corrected On-Site**
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Hole in ceiling. By conduit
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar
- Basic - Outer openings not protected with self-closing doors.
- Basic - Presetting of unprotected tableware outdoors.
- Basic - Utensils in poor condition. Melted handles on spatulas, chipped lexans
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. back
- Critical - Hot water not provided/shut off at employee hand wash sink. womens restroom
- Non-prewrapped utensils not properly presented. unwrapped silverware, plates on tables patio area Corrected On Site. set tables as guests are seated
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical - Observed food stored on floor. oil
- Observed gaskets/seals on cold holding unit in poor repair. server reachin
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed small flying insects in bar area.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Floors not maintained smooth and durable. grout not level with tiles
- Critical - Hand wash sink lacking proper hand drying provisions. back, bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical - Observed handwash sink used for purposes other than handwashing. fill up pot
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed small flying insects in bar area.
- Critical - Observed unlabeled spray bottle. glass cleaner
- Critical - Outer openings not protected with self-closing doors. back
- Waste line missing at soda gun holster.
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1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-11-1 Floors not maintained smooth and durable. grout not level with tiles
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10/26/2011 | Routine - Food | Call Back - Complied |
- Floors not maintained smooth and durable. grout not level with tiles
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. mens
- 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
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed leaking pipe at plumbing fixture. pre rinse sprayer
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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8/26/2011 | Routine - Food | Warning Issued |
- Critical - Employees have not received training related to their assigned duties.
- Equipment and utensils not properly air-dried.
- Floors not maintained smooth and durable. grout not level with tiles
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed reachin cooler gasket torn/in disrepair.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Waste line missing at soda gun holster.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit. reachin
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before starting work
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed equipment in poor repair. melted lexan pans
- Observed cutting board grooved/pitted and no longer cleanable. blue one
- Observed old labels stuck to food containers after cleaning.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. on absorbent napkin
- Equipment and utensils not properly air-dried.
- Equipment and utensils not properly air-dried.
- Waste line missing at soda gun holster.
- Critical. Handwash sink not accessible for employee use at all times. bar
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory. back dish
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar/dish
- Observed holes in ceiling.
- Lights missing the proper shield, sleeve coatings or covers. by cooler
- Light not functioning. kitchen
- Critical. Observed toxic item stored in food preparation area.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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10/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All the following in reachin cooler: corned beef 45F, cooked chicken 48F, cooked pasta 45F.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. cut melon
- Violation: 14-33-1 Observed equipment in poor repair. broken, chipped lexan pans
- Violation: 18-05-1 Observed old food stuck to clean dishware/utensils.
- Critical. Violation: 22-28-1 Observed rusty standing water in bottom of bar cooler
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 29-08-1 Plumbing system in disrepair. handsink in hallway broken
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1/21/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed uncovered food in holding unit/dry storage area. cut melon, box of pastry dough open in walkin freezer
- Observed equipment in poor repair. broken, chipped lexan pans
- Observed ripped/worn tin foil used as cover on sandwich press.
- Observed old labels stuck to food containers after cleaning.
- Observed old food stuck to clean dishware/utensils.
- Critical. Observed rusty standing water in bottom of bar cooler
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. clean glasses behind bar stored on nen
- Plumbing system in disrepair. handsink in hallway broken
- Critical. Hand wash sink lacking proper hand drying provisions.behind bar
- Lights not functioning in rear prep area.
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1/20/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.flour
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding units.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.raw pork next to cooked duck
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw eggs over cream Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.blue cheese
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.flour
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop on soda machine grill
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed equipment in poor repair.broken lexan pans
- Observed gaskets/seals on cold holding unit in poor repair.prepline cooler
- Observed nonfood-grade containers used for food storage.flour
- Critical. Observed buildup of slime and mold in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.standing rusty water in bottom of beer cooler
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. glasses on linen
- Equipment and utensils not properly air-dried.
- Plumbing system in disrepair.handsink in hall in disrepair
- Critical. Observed handwash sink used for purposes other than handwashing.bar
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.mens room
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.space under back door
- Observed peg board on wall by dishwasher
- Light not functioning.hood and kitchen
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9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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