- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling in disrepair.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Fan cover in walk-in cooler has accumulation of rust.
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris/dust/grease/soil residue on interior of reach-in cooler/refrigerator.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken
- Basic - Spray bottle containing a food product not labeled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Food-contact surfaces encrusted with grease and/or soil deposits. Kitchen shelves.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- Intermediate - Slicer blade guard soiled with old food debris.
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11/10/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- 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.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Displayed food not properly protected from contamination. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Handwash sink used for purposes other than handwashing.
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - 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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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Multiuse disposable towel not discarded on a daily basis.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed container of medicine improperly stored.Perscription botle on left side bottom of reachin
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed unlabeled spray bottle.
- 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.
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food stored over ready-to-eat food.walkin
- Critical - Observed unlabeled spray bottle.Hanging/by microwave
- 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.next to microwave
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6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.deliquent active
- Critical - Observed raw animal food stored over ready-to-eat food.eggs must be on bottom
- 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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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed raw animal food stored over ready-to-eat food.walkin/beef not on bottom shelf
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.-faulty thermometer at pastry box
- Critical - No conspicuously located thermometer in holding unit.-reach in freezer
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.-walkin cooler fanguards
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.-walkin cooler shelves
- Observed employee with no hair restraint.-kitchen personnel
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.-croquetes @ 128 degrees Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over cooked food.[eggs over lettuce ]
- Observed employee with no hair restraint.[kitvhen personnel]
- Observed nonfood-contact equipment in poor repair[walkin cooler fan guards rusted out]
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.[next to 3-comp sink]
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.[front 3-door cooler]
- Floors not maintained smooth and durable.
- No copy of latest inspection report.
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12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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6/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions.
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9/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/27/2009 | Routine - Food | Warning Issued |
| No report available. | 9/24/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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