- Basic - Ice scoop handle in contact with ice.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......milk with bread 45°, noodles 43° in 3 door reach in cooler bottom shelf . Food removed to other acceptable shelf. Corrective action taken.
- High Priority - Raw animal food stored over cooked food.......raw liquid eggs above bacon in reach in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation......crumb brle 9/12/14) in reach in cooler. ...stop sale issue. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. .....operator discarded food. **Corrected On-Site**
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clams/mussels/oysters removed from original container for long-term storage. **Corrected On-Site**
- Basic - Equipment in poor repair.........4 glass door reach in cooler in kitchen .ambient temperature 45°. Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.......200 **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.....kitchen . **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.......00 ppm.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.........cheese,butter, cooked vegetable ,spinach 49° in 4 glass door reach in cooler in kitchen. Food moved to another acceptable cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.......raw chicken above ready to eat sauce, tofu in 1 glass door reach in cooler in kitchen. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing........stored pitcher in handwashing sink , bar.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature........short ribs 55° in 4 glass door reach in cooler. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked........sauces, home made dressings, mozzarella cheese in reach in cooler.
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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......drink lemonade in cook line.
- Basic - Silverware/utensils stored upright with the food-contact surface up........forks in utensils storage shelf.
- Exit door blocked by table/chairs. For reporting purposes only......by racks. **Corrected On-Site**
- Exit door locked. For reporting purposes only. ...dishwashing area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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 prepared sandwich with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta, cheese, crumble , bread pudding 45° in reach in across from stove in kitchen and glass door reach in cooler right side . Food moved to another acceptable cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken, raw liquid egg above ready to eat cheese, cold cut meat and cut fruits. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....all cooked and prepared food not date marked in all cooler.
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. ... Counter top 'Kitchen-Aid'
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. --- cook line handsink
- Plumbing system in disrepair. --- no soda gun holstrr at cocktail bar.
- 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. --- at cocktail bar, ABC portable extinguisher.
- Waste line missing at soda gun holster. --- at cocktail bar.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. Dated 06/11
- Critical - No conspicuously located thermometer in holding unit. Black refrigerator . Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Left side reachin cooler on the cook's line .
- Critical - Observed unlabeled spray bottle. 2 spray bottles with liquid hanging from a rack.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Repeat Violation. --- IN PROCESS
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- cook peeling cooked root vegetables.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head. --- kitchen aid table top mixer
- Critical - Observed food stored in ice used for drinks. --- wine bottles
- Critical - Observed potentially hazardous food thawed at room temperature. --- frozen beef thawing on metal ('metro type')rack.
- Critical - Observed soil buildup inside ice bin.
- 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. --- ABC in cocktail bar
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11/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toxic items labeled and used properly
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Employee training validation
- Critical - Exiting system - adequate, good repair
- Critical - Exiting system - adequate, good repair
- Critical - Exiting system - adequate, good repair
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- Critical - Foods handled with minimum contact
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2/23/2011 | Routine - Food | Warning Issued |
- Critical. No handwashing sign provided at a handsink used by food employees. bar Corrected On Site.
- Light not functioning. under hood 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.
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10/19/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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