- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.establishment has an additional 22 seats
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Vacuum breaker missing at mop sink faucet.
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07/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.establishment has an additional 22 seats
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Missing drain plug at dumpster.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- 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 began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.salmon carpaccio
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of food debris/grease on food-contact surface.toaster oven
- 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 - No probe thermometer provided to measure temperature of food products.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
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4/23/2014 | Routine - Food | Warning Issued |
- Basic - Clean utensils stored between equipment and wall. Knives **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment has an additional 22 seats . **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Interior of toaster oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink located next to coffee station on the other side of dining area **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Red light, and rinse temperature not displayed **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- 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. Employee placing garnishes on plate without gloves. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon carpaccio **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef broth 62 f( removed from cooler 30 minutes prior) **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside drawer storing bag of flour **Warning**
- 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. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Cart stored in front of hand washing sink . **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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. **Admin Complaint**
- Intermediate - No soap provided at handwash sink. **Warning**
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12/5/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Hand wash sink lacking proper hand drying provisions. Automatic Dispenser not working
- Critical - Handwash sink not accessible for employee use at all times. Kitchen area blocked by table in front
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. **Corrected On-Site**
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap under back door
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12/11/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed utensils stored in crevices between equipment. Corrected On Site.
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
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5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Observed cloth used as a food-contact surface.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.
- Critical. Observed unlabeled spray bottle.
- 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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11/2/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Backdoor
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- No plan review submitted and approved for renovations and addition completed.
- Critical. Observed expired Food Manager Certification.
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4/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Florida lobster delivered at 52 degrees.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Critical. Observed dead roaches on premises.Under cookline equipment .
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gaps on backdoor
- Observed grease accumulated under cooking equipment.
- Observed floor area(s) covered with standing water.
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9/25/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 6-3-2009 .
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
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7/24/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 6/2/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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