- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Unnecessary items on the premise.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. Bar
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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.
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09/20/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Unnecessary items on the premise.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Repeat Violation**
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3/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Ceiling tiles missing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall in disrepair.
- High Priority - License expired within 30 days after expiration date.
- Intermediate - Food-contact surfaces dusty.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Repeat Violation**
- No portable fire extinguisher present. For reporting purposes only.
- Observed electrical wiring in disrepair. For reporting purposes only. No final electrical inspection passed.
- Portable fire extinguisher is inaccessible. For reporting purposes only.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Not inspected.
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10/30/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 16-09-1 No three-compartment sink provided.
- Critical - Violation: 27-17-1 Water pressure lacking at fixtures that require the use of water.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area.
- Violation: 37-02-1 Observed hole in wall. Under construction
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8/7/2012.
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12/4/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 16-09-1 No three-compartment sink provided.
- Critical - Violation: 27-17-1 Water pressure lacking at fixtures that require the use of water.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area.
- Violation: 37-02-1 Observed hole in wall. Under construction
- Violation: 51-16-1 No plan review submitted and renovations in progress.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8/7/2012.
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9/13/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hand sink missing in food preparation room or area.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8/7/2012.
- No plan review submitted and renovations in progress.
- Critical - No three-compartment sink provided.
- Critical - Observed frayed/spliced electrical wires. For reporting purposes only. under construction.
- Observed hole in wall. Under construction
- Critical - Water pressure lacking at fixtures that require the use of water.
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6/7/2012 | Routine - Food | Warning Issued |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Manager lacking proof of Food Manager Certification.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Manager lacking proof of Food Manager Certification.
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12/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Violation: 35B-05-1 Outer openings not protected, doors kept opened.
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 37-03-1 Observed wall in disrepair.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53A-02-1 Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical. Violation: 53B-08-1 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
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6/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Water pressure lacking at fixtures that require the use of water. (SEE COMMENTS)
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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5/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 06-05-1 Observed potentially hazardous food thawed in standing water.
- Critical. Violation: 08A-28-1 Observed food stored on floor.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Critical. Violation: 08B-05-1 Observed employees using same utensil to handle raw and cooked product.
- Critical. Violation: 09-03-1 Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Violation: 12A-10-1 Observed food employee touch bare body part (face) then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Critical. Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Violation: 20A-01-1 Prep surface not sanitized after possible contamination and prior to use.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 26-02-1 Observed reuse of single-service articles.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Violation: 35A-08-1 Observed 3 live flies in kitchen.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Violation: 35B-05-1 Outer openings not protected, doors kept opened.
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 37-03-1 Observed wall in disrepair.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53A-02-1 Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical. Violation: 53B-08-1 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
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3/5/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed employees using same utensil to handle raw and cooked product.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee touch bare body part (face) then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- No mop sink or curbed cleaning facility provided.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Prep surface not sanitized after possible contamination and prior to use.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed reuse of single-service articles.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Hand sink missing in food preparation room or area.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed 3 live flies in kitchen.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Outer openings not protected, doors kept opened.
- Floors not maintained smooth and durable.
- Observed wall in disrepair.
- Observed attached equipment soiled with accumulated dust.
- Ceiling not smooth and easily cleanable.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions.
- 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
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12/31/2009 | Routine - Food | Warning Issued |
| No report available. | 6/16/2009 | Routine - Food | Warning Issued |
| No report available. | 5/29/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 3/18/2009 | Routine - Food | Warning Issued |
| No report available. | 10/23/2008 | Routine - Food | Emergency Order Callback Complied |
| No report available. | 10/22/2008 | Routine - Food | Emergency order recommended |
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