- No Violations Were Observed
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11/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom facility not clean. Employee restroom. **Warning**
- Basic - Build-up of dirt on nonfood-contact surface, light switches. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. At wait station, Randell across from grille, and at salad station. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On cook line. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At prep station. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Microwave pitted and paint peeling on top interior. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Several coolers. **Warning**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. **Warning**
- Basic - Water leaking from faucet/faucet handle. Three compartment sink. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 51° batter 49° at cook line. Iced down 41°. Ham 51° milk 50° dressing 48° at wait station. Corrective action taken. Ham in cooler less than two hours. **Warning**
- High Priority - Propane stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Behind juice and above single service items. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over raw shrimp over cooked potatoes in walk in cooler. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At juice station. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. No chlorine test strips. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooler for glasses at bar area and at salad station. **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. At prep station. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Warning**
- 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**
- 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. At wait station. Ambient air 51°. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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09/11/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station., dry storage. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, potatoes 68°, employee reheated to 198°. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, chili and beef, both 48° left over from last night. **Warning**
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3/25/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, waitstation.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded, for salmon.
- High Priority - Vacuum breaker missing at hose bibb, mop sink.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap, dispenser broken on cookline.
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/14/2013 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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9/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.....reach in cooler#1, kitchen by entrance and reach in cooler last 2 door. Must not have stored any potentially hazardous food until maintain proper temperature at 41 degrees or below. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.....coffe server station
- Critical - Observed buildup of slime on soda dispensing nozzles.....coffe server station .
- Observed equipment in poor repair.....reach in cooler shelving not smoth easily cleanable , reach in cooler # 1 , kitchen by entrance .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......cheeses , breaded crab meats 48 degrees in reach in cooler # 1, kitchen by the entrance .....chicken wings , ribs, cooked vegetable 48 degrees , butter 61 degrees in reach cooler last 2 door. food being held less than 4 hours . food moved to another acceptable cooler . Corrected On Site Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....butter 76 degrees , frontline . as per operator food being held less than 4 hours . food moved to freezer .
- Critical - Observed uncovered food in holding unit/dry storage area.....flour , dry storage area. Corrected On Site.
- Observed wall in disrepair.....employee rest room.
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9/6/2012 | Routine - Food | Warning Issued |
- Bowl or other container with no handle used to dispense food......breadcrumbs Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at 41 degrees Fahrenheit or colder. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.....kitchen reach in cooler #1. must not have stored any potentially hazardous food until maintain required temperature 41 degrees or below.
- Critical - Commercially processed ready-to-eat, potentially hazardous food opened and held more than 24 hours not properly date marked after opening......ham, turkey ,cheese , walk in cooler .
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is sanitizing properly...00 ppm Corrected On Site.
- Critical - Encrusted material on can opener blade.
- Critical - Handwash sink not accessible for employee use due to items stored in the sink....whiskey , kitchen Corrected On Site.
- Critical - Interior of reach-in cooler soiled with accumulation of food debris.....kitchen reach in cooler #1. Corrected On Site.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit......liquid egg, oan cake batter ,64 degrees F. potato 74 degrees F. cooke line. volentrailly discarded . Corrected On Site.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....cheese , egg, 51 degrees ,chicken , fish 50 degrees F. kitcken reach in cooler #1. food being held less than 4 hours . food moved walk in cooler .
- Critical - Raw animal food stored over ready-to-eat food....raw chicken , fish over tuna salad,spinach artichoke kitchen reach in cooler #1. Corrected On Site.
- Critical - Raw chicken stored over raw fish , kitchen reach in cooler #1. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared onsite and held more than 24 hours not properly date marked.....pasta, walk in cooler .
- Wall in disrepair....employee rest room AND threshold in walk in cooler .
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. metals pans in kitchen
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hand wash sink lacking proper hand drying provisions, in kitchen nextto stoves
- Critical - Hand wash sink lacking proper hand drying provisions. in bar
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. in bar
- Critical - No handwashing sign provided at a handsink used by food employees. in bar
- Observed attached equipment soiled with accumulated grease. hood filters
- Critical - Observed bathroom facility not clean, handwash sink in kitchen .
- Critical - Observed buildup of slime on soda dispensing nozzles, in service area
- Critical - Observed buildup of slime on soda dispensing nozzles. throughout bar
- Observed dusty ceiling tiles and/or air conditioning vent covers. throughout kitchen
- Observed food debris accumulated on walk in freezer floor.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. storing utensil Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potatoes salads 48 degrees F, pasta 48 degrees F, plantfoods 48 degerrs F in reach in cooler
- Observed soda gun holster with accumulated slime/debris.
- Observed soda gun holster with accumulated slime/debris.throughout bar
- Critical - Observed soiled reach-in cooler gaskets.
- Observed unnecessary items on the premise, bicycle in kitchen
- Observed utensils stored in crevices between equipment. knifes in kitchen Corrected On Site.
- Plumbing system in disrepair at handwash sink in kitchen nextto stoves
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. at ice machine
- Wet mop not hung to dry.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/22/2011 | Routine - Food | Call Back - Complied |
- 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. --- as of 6/3/11 not in Compliance. A one time 60 day time-extension is gtaanted from todays date.
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6/3/2011 | Routine - Food | Call Back - Extension given, pending |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. --- bowl stored inside a bag of bread crumbs.
- Critical - Displayed food not properly protected from contamination. --- buffet being served in upper area with NO cough or sneeze guard protection for foods, salads, condimens or plates.
- Critical - No conspicuously located thermometer in holding unit. --- all refrigeration units are required to have conspicuously placed internal thermometers.
- 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.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- shelving in the back of the house (especially the wire 'metro-type' shelving) is heavily soiled and in need of cleaning and sanitizing. should this shelving be oxidized as well as soiled, it may require additional attention or replacement to again become smooth and easily cleanable.
- Critical - Observed buildup of slime on soda dispensing nozzles. --- carbonated beverage guns at cocktail bar.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. --- knives stored between kitchen equipment in crevices Repeat Violation.
- Critical - Observed encrusted, soiled material on slicers. --- BOTH meat slicers in rear kitchen. Repeat Violation.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- employee arranging and running hands/fingers through long hair, then returning to making/serving drinks and food - all without washing hands.
- Critical - Observed food stored on floor. --- in walk-in-cooler, a case of raw beef on the floor.
- Observed food, insect and or misc. debris accumulated on floors through back of the house under equipment, tables and shelving - especially in far rear dry storage room.
- Critical - Observed handwash sink used for purposes other than handwashing. --- in kitchen on cook line, used to store bainmarie pan of water
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- on cook line. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. --- in walk-in-cooler, raw shell eggs 'on top of' ready to eat foods (roast beef and roasted turkey)
- Observed soda gun holster with accumulated slime/debris. --- both holsters at cocktail bar.
- Critical - Observed uncovered food in holding unit/dry storage area. --- bag of flour and bag of bread crumbs uncovered.
- Waste line missing at soda gun holster. --- drain line at gun nearest to bar entry is missing..
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3/31/2011 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. --- knives stoed in crevices between kitchen equipment.
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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5/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. --- pots & pans
- Observed single-service articles improperly stored.
- Observed attached equipment soiled with accumulated dust. --- fan blade protector and housing in WIC.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical. Observed expired Food Manager Certification. Repeat Violation.
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1/25/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
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10/9/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Observed cutting board grooved/pitted and no longer cleanable. --- server station. Repeat Violation. Repeat Violation.
- Critical. Observed interior of microwave soiled. --- kitchen
- Critical. Observed buildup of slime on soda dispensing nozzles. --- soda guns at cocktail bar. Repeat Violation.
- Observed soda gun holster with accumulated slime/debris. --- at cocktail bar. Repeat Violation.
- Observed waste lines passing through ice storage bin. --- at cocktail bar. Repeat Violation.
- Critical. Observed expired Food Manager Certification.
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7/22/2009 | Routine - Food | Warning Issued |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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