- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelving around
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Ceiling in disrepair.cookline
- 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 - Equipment in poor repair.door in ice machine
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.beans
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.goat meat from previous day at 53°
- High Priority - Plumbing improperly installed.coffee machine draining in front handsink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.goat meat from previous day at 53°
- High Priority - Raw animal food stored over cooked food.
- Intermediate - Accumulation of food debris/grease on food-contact surface.cooking utensils
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.rusted
- 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 - 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 - Packaged food not labeled as specified by law.desserts
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Portable fire extinguisher is inaccessible. For reporting purposes only.behind freezer
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving.
- 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 - Fixed equipment not installed to allow enough space for cleaning above, below, and on the sides of the equipment.shelving in dry storage
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.onions in storage area
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - No handwashing sign provided at a hand sink used by food employees.bar area
- 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 - Raw animal food stored above unwashed produce.fish over vegies
- Basic - Urinal not flushing/functioning properly.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.goat,sauces,soups from previous day according to management
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.goat meat,chiken,sauce
- High Priority - Raw animal food stored over cooked food.chiken over sauces
- Intermediate - Accumulation of food debris/grease on food-contact surface.shelving around
- 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 - 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 - Cutting board(s) stained/soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser. Kitchen
- Basic - Case/container/bag of food stored on floor in dry storage area. Onions **Repeat Violation**
- Basic - Ceiling tile in disrepair.
- Basic - Clean equipment stored on floor. Pots
- Basic - Food stored in holding unit not covered.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site** **Repeat Violation**
- Basic - No mop sink or curbed cleaning facility provided.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over cooked food, RI cooler **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen
- 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. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Kitchen
- 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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1/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on soap dispenser. Kitchen
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in dry storage area. Onions **Repeat Violation**
- Basic - Ceiling tile in disrepair.
- Basic - Clean equipment stored on floor. Pots
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site** **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No container installed for catching grease from hood drip tray. **Repeat Violation**
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Wall soiled with accumulated grease. Kitchen
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over cooked food, RI cooler **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Storage room
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Front RI cooler
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen
- 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. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
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8/6/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. Onion bag.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken and eggs over ready to eat food.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Food manager certification expired.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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.
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2/7/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. food is at 50s and 60s in reach in cooler in the kitchen.
- Critical - Violation: 08A-28-1 Observed food stored on floor.
- Critical - Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Violation: 15-25-2 Hood filters not equipped with a drip tray. For reporting purposes only.
- Violation: 15-26-2 Observed exhaust system operated with filters removed. For reporting purposes only.
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-16-1 Observed soiled reach-in cooler shelves. KITCHEN RIC
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. KITCHEN RIC
- Violation: 37-18-1 Observed greasy ceiling tiles and/or air conditioning vent covers. KITCHEN
- Critical - Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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10/18/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. food is at 50s and 60s in reach in cooler in the kitchen.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- No mop sink or curbed cleaning facility provided.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Observed exhaust system operated with filters removed. For reporting purposes only.
- Critical - Observed food stored on floor.
- Observed greasy ceiling tiles and/or air conditioning vent covers. KITCHEN
- 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.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. KITCHEN
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. KITCHEN RIC
- Critical - Observed soiled reach-in cooler shelves. KITCHEN RIC
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/16/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Observed nonfood-contact equipment in poor repair kitchen work table
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/19/2011 | 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.
- Critical. Observed potentially hazardous food thawed at room temperature. hand sink
- Observed nonfood-contact equipment in poor repair kitchen work table
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen sheves.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Floors not maintained smooth and durable. kitchen
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in holding unit/dry storage area. all coolers
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all reach in cooler
- Observed residue build-up on nonfood-contact surface. kitchen sheves
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed wall soiled with accumulated food debris. kitchen area
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8/4/2010 | 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.ALL COOLERS
- Critical. Observed soiled reach-in cooler gaskets.ALL COOLERS
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.ALL COOLERS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen sheves
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed wall soiled with accumulated food debris. kitchen
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2/11/2010 | 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.
- Critical. No conspicuously located thermometer in holding unit. MOST COOLERS
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.ALL COOLERS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen sheves kitchen area
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed food debris accumulated on kitchen floor. kitchen area
- Observed wall soiled with accumulated food debris. throughout kitchen areas
- No copy of latest inspection report.
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9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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