- Intermediate - Required employee training expired for all 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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09/29/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Dead roaches on premises. Observed approximately four dead roaches in broken reach in cooler, this is the same cooler as the routine inspection from 06-24-2014, that we're found dead roaches . **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of 1/6 pans in the dry storage area. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice in the service alley by the soda tower. **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand wash sink in the service alley. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Repeat Violation** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Observed food in hand wash sink to the right of the dish machine . **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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09/26/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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07/30/2014 | Routine - Food | Call Back - Complied |
- 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. RIC adjacent and to cook line and cross from oven **Warning**
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6/27/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Dead roaches on premises. Observed Approximately 10 dead roaches throughout the kitchen. (WIC, RIC, broken RIC) **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On top of hood on cook line **Warning**
- High Priority - Dented/rusted cans present. Corrective measure taken; cans were moved into operator's office, to be return to vendors. **Warning**
- High Priority - Toxic substance/chemical improperly stored. Observed Sanitizer bucket stored on floor **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Middle Ice machine located on the outside of the premise **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink in bar area **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. RIC adjacent and to cook line and cross from oven **Warning**
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6/24/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed peppers on floor in walk in. **Corrected On-Site**
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed both bathrooms with no hand wash sign in ether men's or women.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on counters in main kitchen line.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed butter at 56°F on main kitchen line, been there for 30 mintues, corrective action butter on ice.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed dish washer wash dirty then touch clean without washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle crab cakes then handle lettuce.
- High Priority - Quaternary ammonium sanitizer in sanitizer bucket at 00 ppm not at proper minimum strength.
- High Priority - Wiping cloth sanitizing bucket on floor in main kitchen area. Corrective action had them use another bucket underneath. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Observed grease build inside fryer on back kitchen line.
- Intermediate - Cold holding equipment incapable of 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. Observed cooler 1 across from salad prep area. Corrective action food moved to another cooler, same with cooler 2 across from grill area. Ambient temperature of 56°F in both coolers.
- Intermediate - Employee used handwash sink as a dump sink. Observed hand wash sink at service station with lemons and ice in the drain.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Backpacks, purses, cellphone scattered around kitchen.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Raw animal food not properly separated from unwashed produce. Cracked shell eggs on shelf in walkin have fallen onto produce below. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface, covered by tinfoil.
- 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.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed handling burger buns not to be heated with no gloves. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Tapenade in walkin made 1/29. Roast chicken marked 12/27. Voluntarily discarded. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Plates stacked in clean wares area covered in food debris.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Desserts.
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/8/2012 | Routine - Food | Call Back - Complied |
- Clean wiping cloth not properly stored. observed dry wiping cloths left on prep surfaces.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler next to fryer with ambient air temperature at 55 degrees f. This violation must be corrected by : 10-06-2012 . Repeat Violation.
- Equipment and utensils not properly air-dried. observed food containers stacked and stored while still wet
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. observed dishmachine with final rinse at less than 160 degrees f. ran machine 3 times
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employees removing gloves and putting on new pairs without washing hands
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed ham at 49 degrees f in reachin cooler with ambient air temperature at 39 degrees f. observed cheese at 50 degrees f, tuna salad at 46 degrees f and roast beef at 45 degrees f in reachin cooler with ambient air temperature at 41 degrees f. observed chicken salad at 53 degrees f and cooked chicken at 47 degrees f in reachin cooler with ambient air temperature at 55 degrees f.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. observed "tepenade" made 09/19 in walkin for use.
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10/5/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler across from grill with ambient air temperature at 54 degrees f. This violation must be corrected by : 06-15-2012 .
- Critical - Hand wash sink lacking proper hand drying provisions. at server station
- Critical - Observed employee improperly washing hands. observed employee rinse ands in rinse water in 3 compartment sink.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed employee wash hands in 3 compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cole slaw at 48 degrees f, tuna salad at 46 degrees f, raw hamburger at 52 degrees f an cooked chicken at 51 degrees f in reachin cooler across from grill with ambient air temperature at 54 degrees f. observed bleu cheese at 55 degrees f and chicken at 65 degrees f in salad station reachin cooler with ambient air temperature at 37 degrees f .
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6/15/2012 | Routine - Food | Warning Issued |
- Critical - CANTELOUPE, SLICED CHICKEN 49 DEGREES F - PREP LINE - COS
- Critical - NO HAND WASH SIGNS AT HANDSINKS
- Critical - NO USE OF STEM THERMOMETERS
- Critical - RAW CHICKEN OVER READY TO EAT SALAD ITEMS
- Critical - THAWING SEAFOOD IN STANDING WATER
- Critical - USING TIME AS CONTRAOL WITHOUT DOCUMENTATION
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2/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching french fries with bare hands. Corrected On Site. Now using tongs.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw shell eggs over cooked pasta, reach in cooler by 2 compartment sink. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop and cake spatulas in orange container with standing water, preparation table across from glass door unit and ice cream unit. Corrected On Site. Now container in 2-compartment sink with running water.
- Critical - Working containers of food removed from original container not identified by common name. Observed containers with pulled pork, chicken and duck, not identified by common name.
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12/8/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching bread with bare hand. Corrected On Site. Employee now wearing gloves.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed raw burgers over raw fish. Corrected On Site.
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - All employees must provide proof of food handling training.
- Critical - Observed an open cup on shelf by timer, back prep area.
- Critical - Observed dishmachine @ 0 ppm.
- Critical - Observed employee changing gloves without washing hands first.
- Observed tuna salad @ 45 degrees F, mashed potatoes @ 45 degrees F, chicken @ 49 degrees F, crab salad cakes @ 49 degrees F -all in prep unit by rack - cook line - COS -items discarded. Tuna salad on ice.
- Critical - Observed unit by rack with amient temp of 50 degrees F.
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth. Mold like substance observed on pepper, also foul smell from raw chicken and shrimp. Corrected On Site. Operator discarded food.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed sauces at 51 in reach in cooler, back beans, grit cakes at 51F in reach at end of cook line. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler at 51F by end of cook line. Also observed reach in cooler at 45F back preparation area, foul smell from raw chicken and shrimp noted. Potential Hazardous Foods keep on ice for lunch inside cook line unit. Back unit not in use. Please fax repair invoice.
- Critical. Observed an unprotected ice machine in a customer/nonsecure area. Two ice machine outdoors, easily accessible, area where ice machines are with no enclosed doors.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed raw chicken in same tray with cured meats.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee putting new pair of gloves without washing hands.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishmachine at 0ppm. Need to manually wash, rinse and sanitize equipment and utensils in the 3-compartment sink.
- Critical. Hot water not provided/shut off at employee hand wash sink. Observed no hot water in handsink by back door.
- Critical. No handwashing sign provided at a handsink used by food employees. Wait station and bar area.
- Critical. Hand wash sink lacking proper hand drying provisions. Wait station and bar area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar area
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1/13/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed food stored in ice used for drinks. water bottle in drink ice at service station.
- Critical. Observed raw animal food stored over ready-to-eat food. wholeshell eggs over lettuce in walk in cooler.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knife in crack of countertop.
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6/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food stored in a prohibited area. bottles in service ice, bar
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. bar
- Critical. No list of certified food service managers available at the establishment.
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7/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/20/2008 | Routine - Food | Call Back - Complied |
| No report available. | 11/18/2008 | Routine - Food | Warning Issued |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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