- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
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10/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Warning**
- Basic - Clean equipment stored on floor. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor area(s) covered with standing water. Beneath three compartments sink. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Wall in disrepair. Beneath three compartments sink. **Warning**
- Basic - Wall soiled with accumulated food debris. Behind cooking equipment. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chef station 49°, tofu 51°, garlic in butter 51°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. French fries and bolognese cooked and cooled overnight have not reach 41°. Items were discarded by operator. **Warning**
- High Priority - Towel tape used to repair plumbing in three compartments sink. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
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08/25/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In food prep area.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomatoe in reach in cooler greater than 41°.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee failed to wash hands before putting on new gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous foods in wic above 41°.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over uncovered ice cream in reach in freezer.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potentially hazardous foods covered while in cooling process.
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Ground meat on the floor. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Handwash sink not accessible for employee use at all times. Cutting boar and small pot in hand wash sink. **Corrected On-Site**
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. **Warning**
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3/15/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. **Warning**
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1/10/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine quaternary ammonium sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions.HANDSINK
- Critical - Handwash sink not accessible for employee use at all times.TRAY IS ON IT
- Lights missing the proper shield, sleeve coatings or covers.KITCHEN AREA
- Critical - Manager lacking proof of Food Manager Certification.AT TIME OF INSPECTION
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - No handwashing sign provided at a handsink used by food employees.BATHROOM
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.WALK IN COOLER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry.
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2/24/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment (reach-in cooler across from dishmachine, 57F) incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No chemical test kit provided when using chemical sanitizer (chlorine) at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit-reach-in cooler.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution (quateranary ammonium) used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Observed portable fryers away from hood suppression system. Notified Fire AHJ. For reporting purposes only.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Repeat Violation.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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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3/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in unit in the office.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. serving employee touching pancakes with bare hand.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.3comp sink.
- Critical - Observed handwash sink used for purposes other than handwashing. washing dishes.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ach in unit in the office .
- Critical - Observed raw animal food stored over cooked food. walkin cooler.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. reach in freezer . peas.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in unit and walkin cooler.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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2/28/2011 | Routine - Food | Warning Issued |
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