- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface: used Savaday trays on top of reach-in cooler. **Corrected On-Site**
- Basic - Ceiling tile missing: above dry storage area.
- Basic - Cross-contamination of food: package of hamburgers was set on top of one open burger. Operator disposed of product. **Corrected On-Site**
- Basic - Floor tile in disrepair: walk-in cooler.
- Basic - Food stored on floor: case of ravioli on walk-in freezer floor. **Corrected On-Site**
- Basic - Interior of refrigerator in disrepair/has exposed insulation: first reach-in cooler door (left side).
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: petite sirloin 46°, mini turkey burgers 44°, turkey burgers 49°. Operator disposed of products. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food: parcooked popcorn shrimp over egg rolls in reach-in freezer. **Corrected On-Site**
- High Priority - Stop Sale issued due to adulteration of food product: cross contamination occurred when a package of burgers was place on top of a loose burger. Operator disposed of product.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse: petite sirloin 46°, mini turkey burgers 44°, turkey burgers 49°. Operator disposed of products.
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area, backpack above can shelf. **Corrected On-Site**
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Garbage on the ground and/or pad around dumpste, two black bags on rightside of dumpster.
- Basic - Toilet not flushing/functioning properly. Women's stall out of order, plumber is scheduled to arrive.
- Basic - Unpackaged food not protected from environmental sources of possible contamination during storage. Salad bar upright cooler had pans stacked on top of each other with out protection. One top container(spinach) had a residue that transferred to bottom container(spring mix). **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle, handsink in dishmachine area.
- High Priority - Dented/rusted cans present, jalapeo. Can segregated to office. **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up ice bucket from floor. **Corrected On-Site**
- High Priority - Food with mold-like growth, lemon in walkin cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times, bar handsink is soaking dishes. **Corrected On-Site**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold, 150°f. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/10/2014 | Routine - Food | Call Back - Complied |
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Proof of required state approved employee training not available for some 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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12/3/2013 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta 46° F, , rice 45° F, peppers and onions 46° F. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 49° F, diced turkey ham 48° F. Diced eggs 49° F, out for less than hours . **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Proof of required state approved employee training not available for some 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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12/2/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food (tartar sauce) and bowl was in the sauce. **Corrected On-Site**
- Basic - Clean bowls, plates, platters not stored inverted or in a protected manner on top of front line.
- Basic - Cutting boards (4) has cut marks and is no longer cleanable along the cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit in the upright 2-door salad cooler. Product removed and placed in walk-in cooler to re-chill to 41°F. Do not use this unit until it has been serviced and capable of maintaining products at 41°F or below.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches (cooked pork ribs). Product @ 58-92°F in deep pan. Ribs were placed flat on sheet pan and moved to walk-in cooler to cool more rapidly. Product was placed in pan at approximately 1400 hrs.
- Intermediate - Slicer blade and guard soiled with old food debris.
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6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris/slime in the floor drain under the vegetable sink.
- Basic - Cutting board at the cook line has cut marks and is no longer cleanable.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink used for purposes other than hand-washing: observed cook rinse off a spatula in hand wash sink. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (salad cooler). Product removed from unit; do not use until unit can maintain product @ 41 F or below.
- Critical - Observed encrusted, soiled material on veggie slicer.
- Observed nonfood-contact equipment in poor repair - reach-in freezer door does not close properly.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (see Stop Sale).
- Critical - Observed soil buildup inside ice bin.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dented #10 can of artichoke hearts. Product not to be used. Corrected On Site.
- Observed dusty air conditioning return air vent covers in the kitchen.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (waldorf salad, cole slaw, pasta salad) on the salad bar. Monitor closely, adjust or have unit serviced to maintain products at 41 F or below.
- Observed soil build-up on the bar floor under the corner station.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above (mashed potatoes). Corrected On Site.
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized spoons not properly stored (with spoon handle down @ the wait station). Corrected On Site.
- Floors not maintained smooth and durable - missing tiles at the dishwash area.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold (162 F max).
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold (162 F mex).
- 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 (at the dishwash machine). Corrected On Site.
- Critical - Observed potentially hazardous food (Lobster tail) cold held at greater than 41 degrees Fahrenheit. Ice added, other products within tolerances. Corrected On Site.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting boards at the cookline grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (see Stop Sale).
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name (seasoning spice). Corrected On Site.
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - salad cooler has a door that does not close automatically; often is standing ajar.
- Floors not constructed easily cleanable - grout deteriorated at cookline.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed encrusted material on can opener.
- Observed gaskets/door frames with slimy/mold-like build-up on reach-in freezer at cookline.
- Critical - Observed interior of reach-in salad cooler soiled with accumulation of liquid residue.
- Critical - Observed objectionable odors in Men's bathroom.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the salad cooler.
- Critical - Observed uncovered seasoned butter sauce at prep station. Corrected On Site.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed whole lemons with mold-like growth. Produce not to be served, used.
- Critical. Working containers of food removed from original container not identified by common name (bulk sugar). Corrected On Site.
- Critical. Observed raw animal food (beef) stored over cooked food (cooked pasta) in the walk-in cooler. Corrected On Site.
- Observed ice scoop with handle in contact with ice at the bar. Corrected On Site.
- Observed gaskets/seals on cold holding unit (upright cooler at cookline) in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable at cookline.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets at the bar.
- Waste line missing at soda gun holster at the bar.
- Observed broken cove tile inside walk-in cooler.
- Critical. Observed toxic item (sani bucket) stored by food at the cookline. Corrected On Site.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-03-1 Observed in-use utensil used with moist food not stored in running water of sufficient velocity and/or water level. Corrected On Site.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in bar handwash area.
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed on a handbill advertising "Catering".
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6/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (pasta salads, waldorf, ham bits soups).
- Critical. Working containers of food removed from original container not identified by common name (sugar).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the salad cooler. This violation must be corrected by : 6/18/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit at the salad bar. This violation must be corrected by : 6/18/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit at the cookline coolers - double panning does not allow adequate cooling. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit at cookline - soups iced but not maintaining cold holding temp. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (soups at cookline). Corrected On Site.
- Critical. Observed food stored on floor of walk-in freezer (ribs, shrimp). Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity and/or water level. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed single-service items stored on floor (plastic glasses). Corrected On Site.
- Observed wall soiled with accumulated black debris in bar handwash area.
- Critical. Hotel and Restaurant license not properly displayed on a handbill advertising "Catering".
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6/17/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (cryovac steaks in lowboy cooler). Corrected On Site. Moved to another cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (lowboy cooler). Product moved to another unit, Hobart called and on the way to check) Corrected On Site.
- Critical. Observed food stored on floor of walk-in freezer (pork ribs, case). Corrected On Site.
- Observed cutting boards grooved/pitted and no longer cleanable at cookline.
- Critical. Observed soiled reach-in cooler gaskets at cookline.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed encrusted, soiled material on vegetable dicer.
- Clean plate, platterss not stored inverted or in a protected manner.
- Waste line missing at soda gun holster.
- Critical. No handwashing sign provided at a handsink used by food employees at end of cookline.
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1/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in hot holding unit at prep line. Corrected On Site.
- Observed ice scoop with handle in contact with ice at bar and in kitchen. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets & doors.
- Critical. Observed buildup of slime on the lid of ice machine. Corrected On Site.
- Observed leaking faucet at the vegetable sink.
- Critical. Observed handsink at dishwash area not clean. Corrected On Site.
- Critical. Observed toxic item stored in food preparation area-on top of reach-in cooler at cookline. Corrected On Site.
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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