- Basic - Bathroom door not self-closing. Chatham restrooms.
- Basic - Bowl or other container with no handle used to dispense food. Bowl inside Sugar and salt containers. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked onions, peppers, cut tomato and butter at 46°f in the flip top reach in cooler next to oven. Corrective action taken, moved inside the unit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Lentils and soup.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup and lentils cooling overnight in deep, tightly closed, plastic containers.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site**
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10/15/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom. Handicapped restroom, Chatham house women restroom **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Salad station **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese, cut tomato and cut leafy greens in the salad reach in cooler. Using time in lieu of temperature, food must be discarded at 3pm **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta, chicken, eggplant, sauces, poultry, beef, seafood on the red walk in cooler at 50-52°f. Cooked food was discarded, raw food was moved to another walk in cooler and walk in freezer, 43°f at the end of the inspection. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Raw animal food stored over cooked food. Raw poultry over cooked plant food in the walk in cooler. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Warewashing area. **Corrected On-Site** **Warning**
- 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**
- Intermediate - No soap provided at handwash sink. 3 compartment sink area., bar **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. Salad reach in cooler. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Warning**
- Intermediate - Walk-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. Red walk in cooler. **Repeat Violation** **Warning**
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2/25/2014 | Routine - Food | Warning Issued |
- 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. Employee in pizza prep area drinking a glass of coke without lid.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Handwash sink used for purposes other than handwashing. In dish are .
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At Pizza prep station **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish area. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Fliptop reach in cooler In small kitchen/cookline by lunch restaurant. Cooked pastas/noodles, lasagne raw eggplant, sauces at 42-45?f. Foods were place in a different unit immediately. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked lamb, beef, pork, chicken, pasta, cheeses, dairy, sauces 42-44?f. WIC was set to cooler setting immediately. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands. Touching cooked pizza slices held on counter under time as a public health control and bread after being heated in prep kitchen at lunch restaurant. Establishment has an approved Alternative Operating Procedure, but touching ready to eat pizza slices is not part of the AOP.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Meatballs and sauce cooling in walk in cooler at 50?f in deep container and covered cooling at a rate of only 2 ?f within 30 minutes. Items were uncovered and place into freezer immediately to cool foods down to 41?f rapidly. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish wash area has sponges, scrubbers, equipment in it....unable to use. **Corrected On-Site** **Repeat Violation**
- 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. Flip top reaching cooler in small kitchen/cookline at lunch restaurant at 46?f ambient air temperature. The maintenance person on staff blew out /cleaned the coils and set the unit to a lower setting and the expertise dropped during inspection to 41?f and all foods we removed from the unit. Keep monitoring the unit and do not use until it is verified the unit can maintain all foods at 41?f or below at all times. **Corrected On-Site**
- Intermediate - Walk-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. Main walk in cooler at 45?f ambient air temperature. WIC was set to a cooler setting immediately and the ambient air temperature was observed at 38?f after 20 minutes. Keep monitoring the unit.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-06-1 Observed build-up of food debris, dust and/or dirt on nonfood-contact surface. cookline top shelf.
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10/29/2012 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions. handwash sink between kitchen and pizza station. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. pizza station handwash sink in corner blocked by trashcan. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. several sponges and equipment in dishwash area handwash sink. Corrected On Site.
- 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. This violation must be corrected by : 10/23/2012.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. pizza station prep counter. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. produce/seafood walk-in cooler fanguards.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. pizza station . Corrected On Site.
- Observed build-up of food debris, dust and/or dirt on nonfood-contact surface. cookline top shelf.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. cookline cooling drawers.
- Observed nonfood-contact equipment in poor repair. walk-in freezer door unable to closed due to ice build-up .
- Observed personal item stored with food. cell phone on pizza station prep counter. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pizza held on preptable at room temperature at 76 degrees fahrenheit.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw salmon / seafoods . cookline reach-in cooler. Corrected On Site.
- Critical - Observed small flying insects in dishwash area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza sold by the slice, held on frontline preptable without time marking and no written "time as a public health control " plan available . Corrected On Site.
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8/23/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed. Corrected On Site.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 04/02/2012.
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4/5/2012 | Routine - Food | Call Back - Extension given, pending |
- Equipment and utensils not properly air-dried.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 04/02/2012.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation. This violation must be corrected by : 04/02/2012.
- Observed ice scoop with handle in contact with ice. in ice bin/cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at hot line cookline. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over dressings in walk-in cooler. Corrected On Site.
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1/31/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. dishwash area handwash sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory. dishwash area handwash sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. walk-in cooler fan guards.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed gaskets/seals on cold holding unit in poor repair. standing water in reach-in cooler in desert station next to handwash sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. pladtc cup used to scoop ice. frontline. Corrected On Site.
- Observed personal item stored with food. cell phone and charger on food prep counter/cutting board.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pasta, rice, sauces in walk-in cooler.
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8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 05/02/11. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed equipment in poor repair. Reach in cooler handle
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. In reach in drawe
- Observed utensils in poor condition. Ice scoop no handle Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza-
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walk in freezer- Corrected On Site.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- 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 This violation must be corrected by : 12/25/10.
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10/25/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed nonfood-contact equipment in poor repair- Reach in cooler drawer handle by cook line
- Clean wiping cloth not properly stored. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Walk in cooler shelves
- Observed food debris accumulated on walk in cooler floor.
- 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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4/1/2010 | 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. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed food debris accumulated on Walk in cooler floor.
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11/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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