- Basic - Wiping cloth sanitizing solution stored on the floor.
- 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 bar DM 0 ppm chlorine **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- 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. Observed red sauce in WIC 48° F prepared the night before cooled using chill sticks corrective action taken sauce to be reheated to 165° F,
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For chlorine dish machine at bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash by three comp sink **Corrected On-Site**
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Hand wash by DM handle leaking
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine in sani buckets operator remade buckets 100 ppm chlorine **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. RIC at end of cookline across from frier ambient temperature 56° F.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 56° F, salsa 56° F, cooked shrimp 56° F in RIC at end of cook line by frier. Moved to WIC. **Corrected On-Site**
- 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. Red sauce 60° F in walk-In voluntarily discarded **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Red sauce **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash by three comp sink missing hot water handle.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash in back by three comp sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Red sauce in walkin **Corrected On-Site**
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on floor. Observed clean cutting board stored on floor between hand sink and prep sink in back of kitchen **Warning**
- Basic - Dishmachine has no data plate/operating specifications. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Sink in employee restroom **Warning**
- Basic - Soda gun holster with accumulated slime/debris. Behind the bar **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Observed sushi ice at 90?F behind sushi bar in rice warmer **Warning**
- 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. Observed dishmachine behind bar at 0ppm **Warning**
- High Priority - Food stored in ice used for drinks. Observed bottle of lemonade in drink ice behind the bar **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. Observed lasagna at 53?F made yesterday 01/23/2013, vodka sauce at 50?F in walk in cooler made yesterday, cooked chicken at 49?F in walk in cooler made yesterday, pasta in reach in cooler at 50?F made yesterday, see stop sale **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw veal stored above tomatoes in reach in cooler drawers **Warning**
- High Priority - Small flying insects in bar area. Small flies in bar area **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black slime like buildup on interior of ice machine **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket in hand sink off dish wash station in kitchen **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed sauces left at room temperature to cool off cookline. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Observed sauces left at room temperature not being agitated while cooling to release heat and even put temperature throughout product **Warning**
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1/24/2013 | Routine - Food | Warning Issued |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. also many expired
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. bar
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine.
- Critical - Observed pesticide-emitting strip present in food prep area.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pasta 46f
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10ppm running too hot Corrected On Site. 60 ppm 4th run
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. update w/ approved training
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. minus 12
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. or soap bar
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. main sink
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. eggs over rigatoni
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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11/18/2011 | 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. observed lobster sauce cooling since yesterday at 46 degrees in walk-in cooler. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. back prep handsink
- Critical - No handwashing sign provided at a handsink used by food employees. back prep handsink Corrected On Site.
- Critical - Observed food stored in ice used for drinks. observed bottles of wine, other mixers and bottles stored in ice bin at bar also used for customer drinks as ice scoop also present in ice
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee in back prep area filling up food tub in handsink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked pasta at 76 degrees sitting out at waitline near soups. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw beef and raw shrimp observed stored over cooked chicken in cookline reach-in cooler drawers
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef observed stored over brocolli in cookline reach-in cooler drawers. observed raw fish stored over cooked pasta in walk-in cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed cookline sanitizer bucket exceeding 200ppm chlorine
- Critical - Working containers of food removed from original container not identified by common name. bulk white powder container in back prep area
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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed in standing water. seafood
- Critical. Observed food stored in undrained ice. bottle in service ice
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed missing/inaccurate warewashing machine data plate. incorrect machine is high tem
- Critical. Observed encrusted material on can opener. bllade
- Critical. Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Observed incorrect information on Hotel and Restaurant license. seating submit form
- Critical. No list of certified food service managers available at the 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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10/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Observed employee with ineffective hair restraint.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed hand sanitizer applied to unclean hands. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Observed toxic item improperly stored. zapper over preparation sink will move
- Critical. Observed incorrect information on Hotel and Restaurant license. seating
- Critical. Hotel and Restaurant license not properly displayed.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. seat form to mgt
- No plan review submitted and renovations in progress. already complleted
- Critical. Employees not informed of acceptable sanitary practices. proper handwash Corrected On Site.
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5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in an improper manner. beef in bucket next to 3 compartment sink
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish stored over veggies & sauces in reach in cooler at bar area.
- Critical. Observed cloth contacting ready-to-eat food. observed chef using thongs & reusable cloth to prepare meat for plating.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline. Corrected On Site.
- Critical. Observed interior of microwave soiled. back prep area above slicer.
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8/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/14/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 7/8/2008 | Routine - Food | Warning Issued |
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