- No Violations Were Observed
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10/03/2014 | Routine - Food | Call Back - Complied |
- Basic - Shelf under preparation tables soiled with food debris. ... in kitchen some under table shelves are heavily oxidized/rusted/soiled and not easily cleanable.
- 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 - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. THIRTEEN employee cards EXPIRED. ONE employee certificate CURRENT.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. ... Dining room ABC portable extinguisher missing from mounted location and on floor in corner.
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07/25/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of dead or trapped insects or other pests, in control devices. ... In kitchen ceiling light fixtures. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... Kitchen shelving equipment exteriors and horizontal surfaces.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Dumpster overflowing garbage. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometers in holding units.
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. ... Raw shrimp, breaded cooked chicken,
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... Cooked lasagna portions, cooked breaded chicken cutlets. **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dumpsters overflowing garbage.
- Basic - Open dumpsters lids.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. ... thawing 60 lbs. of ground beef in pot of standing water on floor by WALK.IN.COOLER.
- Basic - Shelf under preparation table soiled with food debris. ...shelf/shelves.beneath.prep.table(s).are.soiled/oxidized/rusted and not easily cleanable.
- Basic - High Priority - Accumulation of dead or trapped insects, or other pests, in control devices. ... In kitchen ceiling light fixtures.
- Basic - High Priority - Dead roaches on premises. ... Observed one dead roach by WALK.IN.COOLER...
- 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. ... line cook while plating foods for final service, handling plated foods
- High Priority - Vacuum breaker missing at hose bibb. ... Rear exterior at mop-sink.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. ... Undersides of drink "heads" at beverage fountain.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. ... Large "Hobart" Mixer.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In WALK.IN.FREEZER, prepared and proportioned meats, pastas, and breaded items (cheese sticks?)
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Used in the reachin cooler drawers with calamari.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees. Near the pizza station.
- 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. **Corrected On-Site**
- 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 touching pizza coming out of the oven with bare hand when plating pizza. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On the pizza prep board
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Encrusted material on can opener blade.
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. Dated 12/11
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed an unclean thermometer.
- Observed build-up of grease on nonfood-contact surface. Hood filters above the char grill.
- Critical - Observed hand wash sink used for purpose other than washing hands. Observed a cook use tongs to put raw chicken breast on a grill, then rinse the same tongs in the handsink next to the cook's line.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Sytrofoam cup with no handle iss used to scoop raw calimari.
- Critical - Observed soil buildup inside ice bin inside the ice machine
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagne in the walkin cooler.
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Lasagne.
- Critical - Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Various foods in the walkin freezer.
- Critical - Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. For coffee maker.
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2/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marsala, meatsauce and white sauce in the walkin cooler.
- Critical - Hand wash sink lacking proper hand drying provisions. Near pizza station. Corrected On Site.
- 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 extension cord in use for non-temporary period. For reporting purposes only. For coffee maker.
- Critical - Observed food stored on floor. Meatballs in the walkin freezer , Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Marsala, meatsauce and white sauce in the walkin cooler .
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Lasagne.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Various foods in the walkin freezer.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/2/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato sauce.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Monogram reachin cooler .
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/25/11.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of the dishmachine .
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher Corrected On Site.
- Observed employee with no hair restraint. Dishwasher
- Critical - Observed potentially hazardous food thawed at room temperature. Lasagne Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/25/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. monogram reach-in cooler on cookline at 47-52 degrees. ambient temperature at 52 degrees. This violation must be corrected by : 03/31/2011.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach-in cooler in server station at 52-54 degrees. This violation must be corrected by : 03/31/2011.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken on cookline with lid on container. was aced in freezer to still be able to cool down in time. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00pp chlorine. Note: Do NOT use this dishwash machine. Use 3 compartment sink instead to sanitize until dishwash machine is able to properly sanitize.
- Drain cover(s) missing. on drain by handwash sink near walk-in freezer. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. in cookline reach-in cooler.
- 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 This violation must be corrected by : 03/01/2011.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. chicken stacked high in container on cookline with lid. unable to cool properly. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cookline. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. server preparing salads/tomatoes/lemons. Corrected On Site.
- Observed ice scoop with handle in contact with ice. server station. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lasagne at 47-49 degrees in monogram reach-in cooler on cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pastas at 47-50 degrees in monogram reach-in cooler on cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. heavy cream at 54 degrees in server station reach-in cooler. Corrected On Site.
- Observed soiled dry wiping cloth in use. Repeat Violation. Corrected On Site.
- Observed soiled reach-in cooler gaskets. cookline. Repeat Violation.
- Observed standing water in cookline reach-in cooler.
- Critical - Observed unlabeled spray bottle. clear liquid. Repeat Violation.
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only. in L1 electric panel by bathrooms.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken on cookline held in containers on shelf above stove at 120 degrees. Was reheated immediately.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/1/2011 | Routine - Food | Warning Issued |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.in flower container under grill on cookline Corrected On Site.
- 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. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. under grill
- Observed gaskets/seals on cold holding unit in poor repair. reach-in coolers on cookline
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Observed soiled dry wiping cloth in use.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. several on cookline
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. shelfs of pepsi reach-in cooler By mixer soiled with food debris and mold-like substance
- Observed build-up of grease on nonfood-contact surface. on cooking equipment/stove/grills/fryers on cookline
- Observed build-up of dust or dirt on nonfood-contact surface. fan guards in walk-in cooler
- Observed build-up of dust and dirt on nonfood-contact surface. walk-in cooler ceiling
- Observed build-up of dust and dirt on nonfood-contact surface. A/C vents
- Drain cover(s) missing. by handwash sink in front of walk-in freezer.
- Critical. Handwash sink not accessible for employee use at all times. handwash sink by pizza prep station has utensils in it Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gap
- Observed grease and debris accumulated under all cooking equipment.
- Critical. Observed unlabeled spray bottle. clear and blue liquids by handwash sink
- No copy of latest inspection report.
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law. flour bin Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried eggplant. Corrected On Site.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair. small ric by wic
- Critical. Observed interior of microwave soiled. kitchen
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. on flour and breadcrumbs bins
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. utensil container by cookline
- Critical. Cold water not provided/shut off at employee handwash sink. by wif Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink. by wif Repeat Violation.
- Plumbing system in disrepair. handsink by wif Repeat Violation.
- Critical. Covered waste receptacle not provided in women's bathroom.
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed cookline cooler gasket torn/in disrepair.
- Violation: 36-11-1 Floors not maintained smooth and durable.
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12/4/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). All potentiallly hazardous foods held in walk in cooler and cookline coolers at more than 41 degrees.
- Critical. Observed food with mold-like growth. Tomatoes cookline reach in cooler.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Several in walk in freezer
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dressings
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pasta cookline
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Make up table cookline
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walk in cooler
- Critical. Received milk/molluscan shellfish not cooled to 41 degrees Fahrenheit within 2 hours of receiving.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato sauce Italian Sausages baded items sauces
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler ambient temperature 49 degrees all foods at 50 degrees
- Critical. No conspicuously located thermometer in holding unit. Cookline cooler
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Several items stored under condensate in walk in freezer
- Critical. Observed uncovered food in holding unit/dry storage area. Several items in walk in freezer
- Observed employee with no hair restraint.
- Observed cookline cooler gasket torn/in disrepair.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in kitchen
- Critical. Cold water not provided/shut off at employee handwash sink. Cookline
- Critical. Hot water not provided/shut off at employee hand wash sink. cookline
- Plumbing system in disrepair. Handsink cookline no water
- Floors not maintained smooth and durable.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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12/2/2009 | Routine - Food | Warning Issued |
| No report available. | 4/2/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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