- Basic - Bowl or other container with no handle used to dispense food, to scoop bread crumbs and flour.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, various food.
- 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.
- Basic - Food not stored at least 6 inches off of the floor, boxes of food in walk in freezer.
- Basic - Nonfood-grade bags used in direct contact with food, used as liner in flour and bread crumbs containers.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Single-service articles not stored inverted or protected from contamination, take out container on shelf in kitchen.
- Basic - Stored food not covered in walk-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Marked exit/path to marked exit blocked,by spice rack and bags of food.For reporting purposes only.
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10/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food, to scoop bread crumbs and flour.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, various food.
- 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.
- Basic - Food not stored at least 6 inches off of the floor, boxes of food in walk in freezer.
- Basic - Nonfood-grade bags used in direct contact with food, used as liner in flour and bread crumbs containers.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Single-service articles not stored inverted or protected from contamination, take out container on shelf in kitchen.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties, ware washer.
- Intermediate - Handwash sink used for purposes other than handwashing, as evident by fries in sink.
- 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 - 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. Observed training for 4 of the 9 employees present. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**
- Marked exit/path to marked exit blocked,by spice rack and bags of food.For reporting purposes only.
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07/31/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food, to scoop bread crumbs and flour.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, various food.
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair, reach in cooler in front of stove/ cookline. See temp log. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food not stored at least 6 inches off of the floor, boxes of food in walk in freezer.
- Basic - Nonfood-grade bags used in direct contact with food, used as liner in flour and bread crumbs containers.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Single-service articles not stored inverted or protected from contamination, take out container on shelf in kitchen.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer, cooked chicken, beans, eggplant.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, salmon 44°F, cheese 45°F. In reach in cooler in front of stove. **Warning**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties, ware washer.
- Intermediate - Handwash sink used for purposes other than handwashing, as evident by fries in sink.
- 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 - 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. Observed training for 4 of the 9 employees present. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**
- Marked exit/path to marked exit blocked,by spice rack and bags of food.For reporting purposes only.
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07/30/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Marked exit/path to marked exit blocked, by spice racks.For reporting purposes only.
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6/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile in disrepair, hole in kitchen.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor, bag of potato in dry storage area.
- Basic - Nonfood-grade garbage bags used in direct contact to store food, used as a liner in flour, bread crumbs and other products.
- Basic - Stored food not covered in walk-in cooler, shrimp and vegetable salad, risotto.
- Exit door locked, with bar across, by spice rack.. For reporting purposes only.
- Intermediate - Handwash sink used for purposes other than handwashing, storing pot.
- 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**
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3/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, tilapia in walk in freezer.
- 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.
- Basic - Food stored on floor, bag of rice in dry storage area.
- Basic - Nonfood-grade garbage bags used in direct contact to store food, used as liner in flour, bread crumbs.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, shrimp.
- Basic - Stored food not covered in walk-in cooler, potatoes, roasted vegetables.
- Intermediate - Handwash sink used for purposes other than handwashing, storing bags of shrimp.
- 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. **Warning**
- Marked exit/path to marked exit blocked, by spice racks.For reporting purposes only.
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3/19/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile in disrepair, hole in kitchen.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in dry storage area not covered, couscous .
- Basic - Food stored on floor, bag of potato in dry storage area.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade garbage bags used in direct contact to store food, used as a liner in flour, bread crumbs and other products.
- Basic - Single-service articles not stored inverted or protected from contamination, cupcake liner on shelf in kitchen.
- Basic - Stored food not covered in walk-in cooler, shrimp and vegetable salad, risotto.
- Exit door locked, with bar across, by spice rack.. For reporting purposes only.
- 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, cutting tomatoes.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing, storing pot.
- 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. **Warning**
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12/18/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ceiling tile in disrepair, hole in kitchen.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair, m3 cooler and flip top cooler. **Warning**
- Basic - Food stored in dry storage area not covered, couscous .
- Basic - Food stored on floor, bag of potato in dry storage area.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade garbage bags used in direct contact to store food, used as a liner in flour, bread crumbs and other products.
- Basic - Single-service articles not stored inverted or protected from contamination, cupcake liner on shelf in kitchen.
- Basic - Stored food not covered in walk-in cooler, shrimp and vegetable salad, risotto.
- Exit door locked, with bar across, by spice rack.. For reporting purposes only.
- 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, cutting tomatoes.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, shrimp 49°F, cheese 46°F, in m3 cooler and flip-top cooler. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing, storing pot.
- 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. **Warning**
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12/12/2013 | Routine - Food | Warning Issued |
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers, coffee.
- High Priority - Two Live flies in kitchen.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, dirty dishes. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches, stock 44? employee stated stock made yesterday.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, potato salad in walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. CO2 and Helium tank Repeat Violation.
- Critical - Establishment operating without a current Hotel and Restaurant license. confirmation # 127018793 Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. women restroom Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. helium tank
- Critical - Observed handwash sink used for purposes other than handwashing. Red peppers open in sink Corrected On Site.
- Critical - Observed unlabeled spray bottle. clear liquid
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 23-06-1 Observed build-up of debris, dust or dirt on nonfood-contact surface. shelves throughout kitchen
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 10/26/11. Repeat Violation.
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10/31/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. servers station Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on top of unclean ice machine
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/226/11. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. hand sink by dishwashing machine 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. This violation must be corrected by : 10/26/11. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook dicing tomatoes no gloves
- Observed build-up of debris, dust or dirt on nonfood-contact surface. shelves throughout kitchen
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. fries walk in freezer Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. hand sink by dishwashing machine
- Critical - Observed live flies in kitchen. 2 flies noted in kitchen
- Observed reach in cooler gasket torn/in disrepair. cookline cooler Repeat Violation.
- Critical - Observed toxic item stored in food preparation area. bleach, windex stored on prep table with food items Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. pasta, salads walk in cooler
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted cooler D
- Critical - Working containers of food removed from original container not identified by common name. oil bottles
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8/26/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, in fliptop by cookline. (Operator closed unit). 6/7/11 tuna in top of flip top cooler at 54f, salmon inside flip top cooler 55f. informed person in charge that all potentially hazardous foods should be relocated to a working unit until this unit can maintain foods at 41f or less.
- Critical - Violation: 08A-28-1 Observed food stored on floor, in walkin freezer. 6/7/11 box of raw chicken on floor of walkin freezer
- Violation: 15-32-1 Observed reachin cooler gasket torn/in disrepair, infront of cookline.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits, cutting board in front of cookline.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees by walkin cooler.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/23/11.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 5/23/11.
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6/7/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength-0ppm when tested.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/23/11.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees by walkin cooler.
- 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. This violation must be corrected by : 5/23/11.
- No suitable facilities provided to store employee clothing and other possessions, jackets and aprons stored on shelves in dry storage area.
- Critical - Observed food stored on floor, in walkin freezer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, cutting board in front of cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, in fliptop by cookline. (Operator closed unit).
- Observed reachin cooler gasket torn/in disrepair, infront of cookline.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, soup. (Operator is reheating).
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3/23/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53B-08-1 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
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12/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.cereal
- Critical. Observed food stored on floor.w/freezer
- Critical. Observed uncovered food in holding unit/dry storage area.w/refrig.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.opposite directions
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.rear [south]
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
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8/24/2010 | Routine - Food | Warning Issued |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.use 3 comp sinkto sanitize.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.opposite directions.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Observed improper storage of maintenance tools that interferes with cleaning.mope & brooms stored with utensils.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.rear exit.
- Critical. Observed expired Food Manager Certification.
- 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
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12/29/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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