- No Violations Were Observed
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10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Observed WIC fan dusty in produced cooler. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Operator says class was taken but certificate hasn't arrived yet. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed 7-10 employees engaged in food preparation/ handling and no CFM present. **Warning**
- Intermediate - Soda gun soiled. Observed soda guns at bar soiled. **Warning**
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08/14/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom.
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use wet wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed *Tuna Salad 49°F on buffet line.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed *Cooked Fish 120°F on buffet line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar.
- Intermediate - No soap provided at handwash sink. At bar.
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12/17/2013 | 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. On shelf above employee slicing tomatoes at back prep area **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Large watch **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At side prep table. **Warning**
- 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. Observed diced onions at salad bar handled with bare hands by employee while transferring items from one container to another. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine in salad prep area exceeding 200ppm chlorine **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple soups and sauces in walk in cooler.
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed cooked beef at 80 degrees after cooling for 2 hrs according to operator. operator placed item in walk-in freezer
- Critical - No handwashing sign provided at a handsink used by food employees. handsink by dishmachine and handsink at salad preparation area
- Critical - Observed buildup of slime in the interior of ice machine. pink slimy buildup observed on interior machine
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed bacon sauce in walk-in cooler at 51 degrees after cooling since last night.
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice dumped in handsink by chef's office. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. observed two raw turkeys thawing at room temperature in side salad preparation area handsink.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. salad prepline handsink
- Critical - No handwashing sign provided at a handsink used by food employees. salad prepline handsink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed soup in walk-in cooler at 49 degrees. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef stored over raw pork in walk-in cooler. Corrected On Site.
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food stored over ready-to-eat food. raw bacon stored over bread, raw fish stored over cooked crab in walk-in cooler.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. tightly covered plastic wrap on top of cooling cooked pasta in walk-in cooler. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw beef behind cheeses in cookline reach-in cooler top. Corrected On Site.
- Critical. Observed employees using same utensil to handle raw and cooked product. tongs used on raw chicken and same pair used when it was cooked
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee shredding cucumber with bare hands. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. wearing watch while prepping salads
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed an employee put on a new pair of gloves without washing hands first
- Critical. Handwash sink not accessible for employee use at all times. food tub sitting in salad prep area handsink Repeat Violation.
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish and raw veal over RTE foods in WIC. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. pastry room
- Critical. Observed handwash sink used for purposes other than handwashing. utensils in cookline handsink Corrected On Site.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/11/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. soup in WIC. Corrected On Site. Stop sale
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup in WIC. 51 degrees at 11 am. Made last night
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw beef over cooked sausage in WIC Repeat Violation.
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11/5/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, cooked meats, prepared foods in WIC Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. soup in WIC. Corrected On Site. Stop sale
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup in WIC. 51 degrees at 11 am. Made last night
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over cherries in WIC. raw beef over veggie salad in WIC. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. raw beef over cooked sausage in WIC Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cooks cutting cabbage with bare hands and handling mushrooms with bare hands. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. at 3 sink scrubbing pans then putting gloves on and handling clean wares without washing hands first
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9/3/2009 | Routine - Food | Warning Issued |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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