- High Priority - Observed: Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomato at 46° in shallow plastic pan in top reachin cooler, less than four hours, removed to deeper pan, as other foods in cooler at 37-40° Priority: High Priority
- Basic - Observed: Hood filters in disrepair. Priority: Basic
- High Priority - Observed: In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Priority: High Priority
- High Priority - Observed: Raw animal food stored over ready-to-eat food. Raw salmon over ready-to-eat foods potato in walk-in cooler. **Corrected On-Site** Priority: High Priority
- Basic - Observed: Water draining into pans under salad station from cold plate drainage, collected water very unclean. Both pans removed and replaced. Priority: Basic
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5/14/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. Server station. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, water at 117-114° in unit not functioning properly. Utensils removed and kept dry until steam unit is fixed. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. At bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut tomato in salad cooler. **Corrected On-Site**
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of heat drawer unit on cook line.
- Basic - Equipment in poor repair. Grill reach-in cooler, ambient 46°. Pizza box on line.
- Basic - Floor tiles grout receded.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 129°. Temp was raised on steam unit. Rechecked at 135-136°. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Under walk-in cooler fan. Under dish sink.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Crab-cake 48° in 1dr cooler, moved to walk-in cooler.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 45° in double-pan.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta, cooked chicken, cut tomato 46° in line reach-in cooler. Eggs at 45° on buffet line.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. One by back door.
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8/27/2013 | 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 - Soda gun holster with accumulated slime/debris. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab cakes 54? scampi butter 53? over night, discarded on site, in 2-dr cooler on line.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Scampi butter. **Corrected On-Site**
- 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. 2-dr cooler on line.
- Intermediate - Food manager certification expired. Joseph Marcitto.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. **Corrected On-Site**
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3/12/2013 | Complaint Full | Inspection Completed - No Further Action |
- Observed leaking pipe at plumbing fixture. overflow at hand sink floor drain at bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. zucchini cake, chicken, peppers 44-45f in 1-dr reach-in.
- Observed wall in disrepair.
- Obseved a hood filter in disrepair.
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine. Kitchen
- Critical - Observed food stored on floor. Bag of french fries in freezer Corrected On Site.
- Observed nonfood-contact equipment in poor repair. Standing water in ric by cookline.
- Critical - Observed raw animal food stored over cooked food. Eggs over ready to eat Corrected On Site.
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6/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... 1-dr line cooler, during busy hrs/heavy use.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... salad prep 2-dr cooler, non-phf storage only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... raw gbeef 51/49f bottom line reach-in. moved to chill.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... shrimp 47f in line drawer. iced.
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11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... 2-dr salad cooler.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Observed leaking pipe at plumbing fixture... water leaking inside 2-dr cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... cooked vegt 49-50f in bottom line cooler. All moved.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... hb egg, ham/pea salad 44-45f in 2-dr. Removed to walk-in.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... pasta salad, ham on buffet 47f from 2-dr cooler in kitchen, iced on buffet.
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... raw beef, turkey burgers 45-47 in line drawers.
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11/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... phf's in 2-dr McCall 49-50f, all moved to walk-in.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... mushrooms, succotash 47-49f in reach-in, ambient 38f, after lunch usage.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... 2-dr McCall. Ambient 50f.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 20B-02-1 Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Repeat Violation.
- Critical. Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
- Violation: 36-11-1 Floors not maintained smooth and durable... receded grout at dish area, cook line fryers/grill.
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10/27/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... ham 55/apple salad 50/potato salad 57/cottage cheese 49f 2-3hrs on buffet. All removed to chill, product replaced and stored on other chiller on buffet line keeping temp.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... 1 of 2 buffet line cold surfaces.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces... 2 pulled from exhaust. For reporting purposes only.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Repeat Violation.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
- Critical. Water pressure lacking at fixtures that require the use of water... 1 of 2 sinks in ladies restroom.
- Observed leaking pipe at plumbing fixture... under dish machine.
- Floors not maintained smooth and durable... receded grout at dish area, cook line fryers/grill.
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10/26/2009 | Routine - Food | Warning Issued |
| No report available. | 5/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/29/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/27/2008 | Routine - Food | Warning Issued |
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