- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ceiling finish peeling off in kitchen.
- Basic - Ceiling soiled with accumulated dust. Dust and cobwebs on ceiling by breezeway walkin coolers.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor area(s) covered with standing water.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Pesticide strip present in food prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Tuna, eggs , cut tomato, lettuce in lift top cooler 52-61° f.Stop sale issued.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Shrimp salad . **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature . Cooked eggs, cut tomato ,, lettuce, tuna salad 52° f - 61° f.
- Intermediate - Cold holding equipment incapable of 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. Lift top cooler at cooks line.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.Being used as a dump sink behind bar.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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. Open packages of hot dogs, turkey not date marked.
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09/10/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Underside of broiler at cooks line.
- Basic - Reach-in cooler gasket torn/in disrepair.Cooler number 63, and refrigerated pull drawers at cooks line.
- 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.Ham 48° f, cooked chicken 47° f in walkin cooler since 9:30 p.pm last night.
- High Priority - Toxic substance/chemical stored by or with food. Gallon of degreaser on top of cooler 63. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.Hose in Dishroom.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Scrambled egg mix at cooks line 48° f. corrective action taken. Cut melon on buffet 60° f. Out of temperature less than 4 hours. Chef agrees to use Time as a Public health control.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. Sections of ceiling paint peeled off in main kitchen.
- 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.
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9/27/12.
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7/26/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient air temperature in large lift top cooler 49 degrees F. This violation must be corrected by : 7/26/12.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9/27/12.
- 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 : 9/27/12.
- Observed employee with no hair restraint.
- Observed leaking pipe at plumbing fixture. Spray nozzle on dish machine.
- Observed nonfood-grade containers used for food storage. 5 gallon Home Depot buckets used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Food temperatures in reach in cooler at cooks line 46 degrees F. This violation must be corrected by : 7/26/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of cheese and seafood in large lift top cooler 52 degrees F. This violation must be corrected by : 7/26/12.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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7/25/2012 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. Paint/finish flaking - ceiling above cooks line.
- Critical - Hotel and Restaurant license not properly displayed. Current license is not on display.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On top of dishmachine.
- Observed build-up of grease on nonfood-contact surface. Underside otf broiler above cooks flat top grill.
- Critical - Observed dented/rusted can. Corrected On Site.
- 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.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket below egg station reading 0ppm chlorine.
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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. Handsink next to grill.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Scrambled eggs in lift top cooler 49 degrees F. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap at bottom of back door by ice machinE largE enough for insects, rodents to enter.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Not posted on breakfast, lunch menu. Corrected On Site.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bagged soda on floor underneath rack.
- Observed employee with no hair restraint.
- Observed food debris accumulated on floor underneath bag n box.
- Critical - Observed quaternary sanitizing solution in buckets at 500ppm corrected to 300ppm. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area at spray hose.
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling in kitchen not smooth and easily cleanable.
- Faucet loose on cookline handsink.
- Faucet on cookline prep sink does not shut off completely.
- Floors not maintained smooth and durable- rusty loose floor in produce walkin cooler.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust- boxes of fish accumulating water from refrigeration condensation. Corrected On Site.
- Observed clean utensils/equipment stored in dirty tubs near ice machine. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface- waitstation bread drawer. Corrected On Site.
- Observed excessive grease on the ground and/or pad around grease receptacle.
- Critical - Observed extension cord in use for non-temporary period for ice cream cooler. For reporting purposes only.
- Critical - Observed handwash sink used for purposes other than handwashing- as a dump station in bar. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- diced ham on cookline prep at 47F. Corrected On Site.
- Observed residue build-up on several kitchen doors.
- Observed small holes in wall in kitchen.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination- pastries and fruit.
- Walkin coolers 1 and 2 constructed of wood and supporting the growth of moldlike substance inside and out -paint does not adhere due to excessive moisture.
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
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