- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- 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. **Warning**
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11/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line cooler **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Fork **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese found at 56F **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce at 63F **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Found at 54F **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over cooked rice and beans **Warning**
- Intermediate - Cutting board(s) stained/soiled. White cutting board **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. **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. Cook line cooler at 54F **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking onions in electric skillet under condiment bar on front line **Warning**
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11/13/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. Both restrooms **Repeat Violation**
- Basic - Cardboard used to line food-contact shelves. In glass cooler
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food stored in dry storage area not covered. Cumin seeds
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood shelve
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. Above food in the kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.shreded lettuce 45 f at front counter
- High Priority - Vacuum breaker missing at mop sink faucet. Outside on both faucets **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Both wedgers
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Both ret rooms.
- Basic - Current Hotel and Restaurant license not displayed.
- 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 - Exterior door has a gap at the threshold that opens to the outside.
- Basic - No copy of latest inspection report available.
- Basic - Outer openings not protected with self-closing doors.
- High Priority - Vacuum breaker missing at hose bibb. Outside up front and two at mop sink in the back.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife in HWS in the kitchen. **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. All cooked food in reach in cooler.
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. Advised to call 850-487-1395 and request duplicate.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 45
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. 110 f reheated to 179
- 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 - Handwash sink not accessible for employee use due to items stored in the sink. **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. All cooked meats
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. / kitchen. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. / oil container. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Food storage container/container lid cracked or broken. / glass reach in cooler. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / reach in freezer. **Warning**
- Basic - Packaged food has no English labeling. / all containers under prep table. **Warning**
- Basic - Raw animal food stored above unwashed produce./ raw beef and raw chicken over unwashed vegetables / glass cooler / **Corrected On-Site** **Warning**
- Basic - Stored food not covered in chest freezer. / chicken wings, cooked beef / **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked beef at 50F / product was out for 30 minutes / reheating to 168F / **Corrected On-Site** **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / cooked beef at 120F / hot holding / less than 4 hours / moved to flat grill for reheat / temperature rechecked at 166F / **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / cooked chicken at 131F / on flat grill / less than 4 hours / reheated to 174F / **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. / tongs inside hand sink / kitchen / **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / glass cooler. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / men's and women's restroom. **Warning**
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5/30/2013 | Routine - Food | Warning Issued |
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