- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface on bottom ledge of reachin cooler across from grill. **Corrected On-Site**
- High Priority - Live flies in kitchen , near office in dry storage area near pop syrup.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese in reachin cooler under cookline at 46-48°F. Door not completely closed on drawers absent temperature 46°F. All TCS foods moved to others coolers , corrective action taken. Do not store any food in unit in question until it is able to maintainTVS foods at 41°F or below.
- 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. Reachin cooler under cookline at 46°F ambient temperature.
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2014 | Routine - Food | Call Back - Complied |
- 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 in dishmachine **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Assorted cheeses in reachin cooler under cookline at 46°F, cheese moved to walkin cooler.corrective action taken. **Warning**
- 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. Ambient temperature of reachin cooler under cookline at 46°F, cooler emptied of all TCS foods until unit can maintain 41°F or below. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
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2/19/2014 | Routine - Food | Warning Issued |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Required employee training provided by an unapproved provider. 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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11/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop ketchup. **Corrected On-Site**
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed uncovered food in holding unit/dry storage area. Ice cream in reachin freezer on wait line uncovered.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed lubricants improperly applied to food-contact surface. Sanitizer rag used to wipe knife immediately before cutting burger. Employees instructed on cross contamination .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese and cooked peppers at 49-50F in reachin cooler under main cookline. Corrective action taken foods placed in closeable reachin cooler .
- Observed utensils stored in crevices between equipment. Knives in bar between counter and cooler. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Less than 100ppm in sanitizer buckets. Corrected On Site.
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6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bar Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is sanitizing properly. Repeat Violation.
- Critical - Employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touched assembled burger with bare hands .
- Critical - Food stored on floor in walkinfreezer . Corrected On Site.
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength 0ppm at dishmachine in bar. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Icecream in icecream freezer uncovered. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mushrooms on steam table at 129F. Corrected On Site.
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9/29/2011 | 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. Chili at 45F in coller since yesterday. Corrected On Site. Chili voluntarily discarded by Management
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm in dishmachine . Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. At handsink by dressing station in waiting area. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chili in walkincooler at 45F, chili voluntarily discarded by manager.
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked mushrooms and onions at 48F. Corrected On Site. All potentially hazardous food moved to another cooler. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm in bar.
- Critical. No handwashing sign provided at a handsink used by food employees. At bar handsink . Corrected On Site.
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12/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. White bin under prep table unlabled . Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salsa at 48F in reachincooler across from burger grill. Corrected On Site.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee change gloves without washing hands .
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8/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked onikns at 48 F and poblano peppers at 60 F in pull drawer cooler on cookline. Corrected On Site. Food was discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pull drawer reach in cooler on cookline at 48 F. No food in cooler-all discarded. Please fax repair report.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Bar dishmachine-can utilize main dishmachine in kitchen or manually wash, rinse and sanitize until repaired. Please fax copy of repair report.
- Observed build-up of mold-like substance on surface of soda machine behind dispensers.
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8/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
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