- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen chicken and frozen calamari in sink next to triple sink. Manager turned on water. **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. Spray bottle of water in dessert make table. Manager stated that bottle container water. Manager added label to bottle. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. In steam table, marinara sauce 120° and Alfredo sauce 118°. Corrective action, manager reheated items on stove with Alfredo sauce at 167° and marinara sauce at 171°.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagne and marinara sauce,prepared yesterday morning according to manager, not date marked in three door reach in cooler. Manager added dates. **Corrected On-Site** **Repeat Violation**
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10/09/2014 | 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. Cup of coffee next to panini press at cook line. Operator discarded. **Corrected On-Site** **Repeat Violation**
- Basic - Raw animal food stored above unwashed produce. Flat of shell eggs stored next to unwashed onions and potatoes in tall three door reach in cooler. Operator moved produce away from eggs. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Clam stock 58°, lemon sauce 50° on prep table next to steam table. Operator placed items in ice bath.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. House made sundried tomato pesto dated 5/21/2014. Operator voluntarily discarded.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Creme brle in salad cooler in kitchen. Operator stated that creme brle was prepared last Friday. Added dates to items. **Corrected On-Site**
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6/12/2014 | 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. Can of diet coke in prep table across from salad make table.
- Basic - Raw animal food stored above unwashed produce. Flat of shell eggs over green onions in reach in cooler near dish washing area.
- 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. Chef had bare hand contact with sandwich before being served.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over bags of pasta in reach in freezer .
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked.
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. Salad make table cooler.
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese and milk at 45-47? in salad cooler, entrance to kitchen. Corrective action - moved all products to functioning cooler, not many time/temperature control for safety foods in cooler.
- 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. 0 ppm.
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Raw chicken over prosciutto, make table at cook line.
- 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. Server without proof.
- 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. Multiple products at 45-47?. Moved all to functioning cooler.
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reach in cooler in server area. Corrected On Site. Dated. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Pink liquid degreaser under dish machine. Corrected On Site. Labeled.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. First kitchen handsink has filtered water faucet attached to handsink, for guest water.
- Critical - Observed interior of microwave soiled. Interior top. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reachin cooler. Corrected On Site.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. First kitchen handsink has filtered water faucet attached to handsink, for guest water
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Milk in reachin cooler
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Rear kitchen handsink
- Critical - Observed handwash sink used for purposes other than handwashing. Observed cook fill up container with water at handsink Corrected On Site.
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3/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Establishment operating without a current Hotel and Restaurant license.EXPIRED 6/01/09 ( PAYMENT DUE IMEDIATELY 362.00 INCLUDES 100.00 LATE FEE. Corrected On Site.PAYMENT CONFIRMATION # 97023413.
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10/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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