- Basic - Accumulation of debris inside warewashing machine.
- Basic - Baking/pizza pans have accumulation of black debris. **Repeat Violation**
- Basic - Bathroom door not self-closing. **Repeat Violation**
- Basic - Ceiling tile missing. **Repeat Violation**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Baking pans **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic containers
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler and dry storage area **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Cooked pasta, sauces .
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wall soiled with accumulated black debris.
- Basic - Waste line missing at soda gun holster. **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Fresh Garlic and oil mixture at 69 f kept on top of reach in cooler.operator transferred product to cooler for rapid cooling
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
- 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.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Bathroom door not self-closing.
- Basic - Ceiling tile missing.
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Baking pans
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At WALK IN COOLERS
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf
- Basic - Unnecessary items on the premise. BBQ stored outside of establishment.
- Basic - Waste line missing at soda gun holster.
- High Priority - Employee washed hands with cold water. At the time of the call back inspection, the hot water handle at the kitchen hand washing sink is not working.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Establishment does not have the chlorine chemical test strips for the dishmachine.
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2/4/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Bathroom door not self-closing.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling tile missing.
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Baking pans
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Chill sticks for cooling food stored on floor
- Basic - Covered waste receptacle not provided in women's bathroom.employee bathroom
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Lid for ice machine
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At WALK IN COOLERS
- Basic - Lime scale build-up inside ice machine.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unnecessary items on the premise. BBQ stored outside of establishment.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Waste line missing at soda gun holster.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Pasta 69 f
- 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 - Employee washed hands with cold water.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Utensils inside hand washing sunk
- Intermediate - Manager lacking proof of food manager certification.
- 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 quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. 3 cs
- Intermediate - No soap provided at handwash sink.
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12/3/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Waste line missing at soda gun holster.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Soda gun soiled.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post health policy]
- Critical - No ground fault interruption protection on electrical outlet located within six feet of a water source. For reporting purposes only.[next to handwash sink in kitchen]
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.[dishwasher]
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair.[reachin cooler door]
- Observed floor area(s) covered with standing water.
- Critical - Observed potentially hazardous food thawed in an improper manner.[sausage in standing water]
- Critical - Observed uncovered food in holding unit/dry storage area.[walkin cooler]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice Scoope
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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5/25/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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1/9/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Violation: 02-19-1 No tag on fresh shellfish.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 08A-28-1 Observed food stored on floor. WALK IN COOLER.
- Violation: 14-33-1 Observed equipment in poor repair. REACH IN COOLER.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. REACH IN COOLER IN KITCHEN FRONT OF THE GRILL.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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12/5/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No tag on fresh shellfish.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair. REACH IN COOLER.
- Critical - Observed food stored on floor. WALK IN COOLER.
- Observed gaskets/seals on cold holding unit in poor repair. REACH IN COOLER IN KITCHEN FRONT OF THE GRILL.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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9/13/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. ON EGG CRATE
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed food stored on floor. WALK IN FREEZER.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.RAW EGGS NEXT TO READY TO EAT FOOD.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Plumbing system in disrepair. 3 COMPARTMENTS SINK.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Stop Sale issued due to adulteration of food product. ICE
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). GARLIC OIL.
- Critical - Working containers of food removed from original container not identified by common name.
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5/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. LUNCH MENU
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees.
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meatballs 50 degrees.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site. food thrown away.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over ready to eat foods.
- Critical. Observed food stored on floor.
- 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.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Handwash sink not accessible for employee use at all times. by ice machine . Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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5/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
- 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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1/19/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed potentially hazardous food thawed in an improper manner. SHRIMP AND FISH AT ROOM TEMPERATURE UNDER 3-COMPARTMENT SINK ON FLOOR
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized. 3-COMPARTMENT SINK. SET_UP SANITIZING COMPARTMENT
- 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.
- Critical. Observed encrusted material on can opener.
- Observed soda gun holster with accumulated slime/debris. BAR
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed floor area(s) covered with standing water.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No Certified Food Manager for establishment.
- 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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1/15/2010 | Routine - Food | Warning Issued |
| No report available. | 3/25/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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