- Basic - Bathroom door not self-closing.
- Basic - Build-up of grease on nonfood-contact surface. Reach in cooler exterior.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Reach in coolers.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal drink stored in reach in freezer with restaurant food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated on kitchen floor.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Employee arranged food on plate with bare hands.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw conch found in reach in cooler at 53° and raw chicken found at 45°.
- 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 - 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 - 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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10/15/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in dry storage area not covered.
- Basic - Grease accumulated under cooking equipment.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Soil residue build-up on nonfood-contact surface.
- 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 - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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 - 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.
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4/4/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles missing.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in holding unit not covered.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 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.
- 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 - 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 - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/25/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees. Rest room and kitchen.
- Basic - Wall soiled with accumulated food debris. Kitchen
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen . Rag and tooth brush inside bowl.
- Intermediate - Manager lacking proof of food manager certification. **Admin Complaint**
- 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. Restroom and 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.
- Intermediate - No soap provided at handwash sink. Rest room and kitchen
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4/2/2013 | Routine - Food | Administrative complaint recommended |
- Manager lacking proof of Food Manager Certification. **Warning**
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3/4/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Establishment operating without a current Hotel and Restaurant license. Renewal confirmation number is : 127041560 **Corrected On-Site**
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen and front counter.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen and front counter.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Manager lacking proof of Food Manager Certification. **Warning**
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen and front counter.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of grease on nonfood-contact surface. Dump sink area, walls, floors.
- Observed cutting board grooved/pitted and no longer cleanable.
- 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.
- Observed employee with no beard guard/restraint. Bernie
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed unnecessary items on the premise. Reach in cooler not operating, located in kitchen.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/7/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. all
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. all
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed toxic item stored by food.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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5/8/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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