- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop used for sour cream in standing water with a temperature of 69°. Water was dumped, scoop cleaned and placed into the sour cream.
- Basic - No handwashing sign provided at a hand sink used by food employees in a service area used for drinks.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer at 0 ppm when tested then 200 ppm when re-tested. **Corrected On-Site**
- High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart. Observed the temperature of a burger at 74-82° ready for service. Burger was placed back on the grill to cook more. **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. 0 ppm when tested.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook on the cook's line. **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. Cook preparing food on the cook's line . **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Observed a cook wash hands in a prep sink with no soap. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink in a service area for drinks.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a cook wash hands in a prep sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked pasta in a walk-in cooler.
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. All line pans.
- Basic - In-use tongs stored on oven door handle. Observed tongs on the pizza oven handles. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At the dessert station in the kitchen. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. # 10 can of crushed pineapple
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Had to inform the cook handling cooked food bare handed to wash his hands first before putting on gloves. **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. Observed a cook handling cooked food bare handed. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Ground beef over fish and shrimp. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 2 pans of rice in the prep walk-in cooler **Corrected On-Site**
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6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use ice scoop stored on soiled surface between uses. Stored in a soiled ice scoop holder. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Dripper well in pantry station.
- Basic - No handwashing sign provided at a hand sink used by food employees. In tiger hut and tuki hut side stations. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths were being stored in soapy water. **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. Person prepping herbs **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Ground beef over pork ribs . **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. 1 bottle by the mop sink. **Corrected On-Site**
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Bain Marie cooler on the cooks line, do not keep any TCS foods in this unit until it is repaired and has the ability to properly cool all TCS foods including the top portion or until the unit is replaced.
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop holder is soiled
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. TCS foods in the Bain Marie cooler on the cooks line. Food can be iced down but to cool the food properly, the ice needs to fully enclose all the sides of a pan not just the bottoms of the pans.
- Intermediate - Employee used handwash sink as a dump sink. Service area in the kitchen **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **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. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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3/27/2013 | Routine - Food | Warning Issued |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition. No scoop
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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.Pizza was not served- Manager discarded- Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing. By server line Corrected On Site.
- Observed single-service articles stored without protection from contamination. Straws
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures reach in cooler, cookline by fryer. Corrected On Site. Maintinance switched breaker.
- Equipment and utensils not properly air-dried cambros. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable prep area. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method chicken and pasta being cooled with lids on in walkin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit chicken and sliced vegetables. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit juice. Corrected On Site. Management iced down product.
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1/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans black beans and roasted peppers. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit shrimp 45 degrees,48 raw chilcken, beef 45 degrees and pasta 47 degrees. Corrected On Site.
- Critical. Observed food stored on floor produce WIC. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area brown sugar,pasta and flour. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue top side. Corrected On Site.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler rusty right side salad station.
- Equipment and utensils not properly air-dried.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans - 1 Can of marinara sauce and 2 cans of sauerkraut.
- Critical. Stop Sale issued due to dented cans - sauerkraut and marinara sauce.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - cheese in walkin cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - milk in walkin cooler and reachin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - chicken 50 - several items in reachin cooler. Corrected On Site.
- Critical. Torn package of batter in dry storage area.
- Critical. Observed raw animal food stored over ready-to-eat food - uncooked sausage over spinach dip in walkin cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food - raw chicken over tomatoes in walkin cooler.
- Critical. Observed raw animal food stored over cooked food - raw shrimp over cooked garden burgers in reachin freezer in kitchen. Corrected On Site.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food - salad scoop with handle in salad on line.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location - thermometer stored in sanitizer by the cookline.
- Critical. Observed an open beverage container - in ice bath with salad on line.
- Observed nonfood-contact equipment in poor repair - base of walkin cooler door.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength-0ppm when tested. Corrected On Site.
- Critical. Observed presetting of unwrapped silverware - in dining room area.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed gaskets of walkin cooler soiled with food debris.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner - plates not inverted.
- Drain cover(s) missing - under 3 compartment sink.
- Critical. Vacuum breaker mising at hose bibb - under three compartment sink.
- Critical. No handwashing sign provided at a handsink used by food employees - at bar.
- Critical. Hand wash sink lacking proper hand drying provisions - hand sink in kitchen. Corrected On Site.
- Critical. Observed live flies in storage area.
- Observed food debris accumulated on kitchen floor - by ice machine.
- Observed floor area(s) covered with standing water - dishwashing area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed hole in ceiling - above sprinkler head.
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5/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/5/2010 | Routine - Food | Call Back - Complied |
- In-use utensil not stored on a clean portion of food preparation
- Observed ice scoop with handle in contact with ice. 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.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Observed food debris accumulated on kitchen floor. By ice machines
- Observed wall soiled with accumulated black debris in dishwashing area.
- 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 : 03/05/10.
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1/5/2010 | Routine - Food | Warning Issued |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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