- Basic - Bowl or other container with no handle used to dispense food.rice **Corrected On-Site** **Repeat Violation**
- Basic - Buildup of food debris/soil residue on equipment door handles. Microwave
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dish room above clean equipment **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone, sunglasses **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor area(s) covered with standing water. Prep station reach in cooler
- Basic - Floor soiled/has accumulation of debris. Under bar
- Basic - In-use tongs stored on equipment door handle between uses. Cooks line **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Pull out drawer cooks line, reach in cooler prep station
- Basic - Single-service articles not stored at least 6 inches above the floor. In shed **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Prep station
- Basic - Spray bottle containing a food product not labeled. Cooks line
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani quat bucket 0ppm **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line and throughout
- High Priority - Displayed food not properly protected from contamination. Lemons at servers stations **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At bar **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor soiled/has accumulation of debris.Next to fryers, next to Hws at bar **Warning**
- Basic - Plumbing system in disrepair. Hws at bar **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
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5/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In reach in cooler sauce **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chill sticks **Corrected On-Site** **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silver pots **Corrected On-Site** **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Top of cooks line **Corrected On-Site** **Warning**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. Reach in cooler pull out drawers **Warning**
- Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. **Warning**
- Basic - Floor soiled/has accumulation of debris.Next to fryers, next to Hws at bar **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. On dish rack **Repeat Violation** **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
- Basic - Plumbing system in disrepair. Hws at bar **Warning**
- Basic - Sanitizing solution not maintained clean. **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Servers station **Corrected On-Site** **Warning**
- Basic - Sponge used as a wiping cloth on a food-contact surface. For grill **Corrected On-Site** **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 69°F, **Warning**
- High Priority - Displayed food not properly protected from contamination. Peanuts **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **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. Observed chef cutting RTE chicken with bare hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked pasta 54°F, pico 63°F, shredded cheese 51°F, **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. mashed potatoes 109°F, **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.cooked pasta 54°F, pico 63°F, butter 69°F, shredded cheese 51°F, **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sank chlorine bucket exceeds 200ppm **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 - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk **Repeat Violation** **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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. **Warning**
- 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 chicken, prim rib, **Warning**
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5/7/2014 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A) old la els on containers
- Basic - Case/container/bag of food stored on floor in dry storage area. Oil
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour bin, dry storage
- Basic - Soiled reach-in cooler gaskets. Cookline
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over ready to eat food in beer cooler **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in beer cooler
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/23/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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