- Basic - Food stored in dry storage area not covered. Place the open bag of pasta, in the dry-storage area, in a clean, covered container.
- Basic - Hood soiled with accumulated grease. Clean the accumulated grease, from the hood, above the cook line.
- Basic - Interior of microwave soiled with encrusted food debris. Clean the food splash, from the inside surfaces, of the microwave oven.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping. Lotus lying on the counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution for the storage of wiping cloths between uses.
- 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. Employees must pass Food Safety Training within 60 days. Keep proof of completed training on the premises. **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. Label repackaged, refrigerated foods, in the refrigerator and the walk-in cooler, with the dates they are originally repackaged.
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10/17/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Store the soup cups inverted, to prevent potential contamination. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Transfer the flour, from its open bag, to a clean, covered container. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Clean the black substance from the ceiling of the ice machine.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Keep CO2 tanks, in the dry-storage area, secured in place - so they cannot be knocked over.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use the cover plates for customer service.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on the counter tops; store them in sanitizing buckets between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employees must wash hands every time they change gloves. **Corrected On-Site**
- 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. Provided copy of the "Big Five" handout.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged. Discard any unused portion at the end of seven days.
- Intermediate - Water filter not changed according to manufacturer's instructions. Label the water filter with the date it was changed. Water filters must be replaced at least once per year.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment. Clean the accumulated grease from the floor under the cook-line equipment.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Clean the brown substance from the ceiling of the ice machine.
- Intermediate - Food manager certification expired. Obtain current Food Manager Certification by 12 August 2013. ***For more information on FOOD MANAGER CERTIFICATION and EMPLOYEE TRAINING please visit www.nraef.org or toll-free at 800-765-2122. Contact ServSafe: www.servsafe.com or toll-free at 800-765-2122 ; www.nrfsp.com or toll-free at 800-446-0257 ; www.prometric.com or toll-free at 800-624-2736. OR PLEASE VISIT OUR WEBSITE www.myflorida.com/dbpr/hr *** **Admin Complaint**
- 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. Employees must pass Food Safety Training within 60 days of hiring. Keep proof of completed training on the premises.
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Store bag of onions off the floor in the walk-in cooler.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Store open bag of coffee filters in a clean, covered container.
- Basic - Food debris accumulated on kitchen floor. Sweep the kitchen floor.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Dishmachine is out of sanitizer. Provide sanitizer in the final rinse cycle. **Corrected On-Site**
- Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale. Transfer flour, from the open bag, to a clean, covered container.
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when slicing meat. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Clean the ceiling of the ice machine. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wipingcloths lying on countertops; store them in sanitizing solution between uses. Corrected On Site.
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease. Clean the grease from the cookline-hood filters.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change gloves. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Clean the floor beneath the cookline.
- Critical - Observed food stored on floor. Store the box of potatoes off the kitchen floor.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Wipe down the inside surfaces of the reach-in freezer.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave dry goods in open bags; transfer the contents to clean, covered containers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rewrapped, refrigerated foods need to be labeled with the date they are repackaged.
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Store the box of potatoes off the kitchen floor. Corrected On Site.
- Observed grease accumulated on kitchen floor. Clean the floor beneath the cookline.
- Observed open grease barrel lid. Keep the grease barrel closed. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label open milk and juice containers with the dates that they are opened. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Clean the exterior surfaces of the oven.
- Critical - Observed soil buildup inside ice bin. Clean the ceiling of the ice machine.
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11/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Improper storage in electrical room. Remove the boxes and trash from the hot-water-heater closet.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-pressboard shelves in the dry-storage area.
- Observed food debris accumulated on kitchen floor. Sweep the kitchen floor.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumvs from the liss of the food containers, on the prep-table.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep hamburger covered in the walk-in cooler.
- Plumbing system in disrepair. Repair the leaking cold-water faucet at the bar sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rewrapped foods, ithe walk-in cooler must be marked with 7-day-date labels.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided) in the bar and dining room - or post the language on the menu.
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8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at the bar sink. Provide cold water to the bar sink. Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Do not use the metal-banded brush for basting; provide a plastic-banded basting brush.
- Plumbing system in disrepair. Repair the leaking cold-water faucet at the bar sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open food containers must be marked with 7-day-date labels.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-sate labels.
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided) in the dining room. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open milk containers must be marked with a 7-day-date label. Corrected On Site.
- Critical. Observed food stored on floor. Store the case of potatoes and bag of bread crumbs, off the floor, in the dry-storage area. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the press-board shelves in the dry-storage area.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. Remove the standing water from the bottom of the beer cooler.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Do not store clean glasses on cloth napkins; use rubber-mesh mats. Corrected On Site.
- Observed wall in disrepair. Replace the missing-wall panel behind the mop sink.
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1/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed encrusted material on can opener.
- Observed build-up of , dust or dirt on fan cover in walk in cooler.
- Critical. Vacuum breaker mising at hose bibb in rear of building.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings not protected with self-closing doors.
- Floors not constructed easily cleanable in walk in cooler
- Wet mop not hung to dry.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- No copy of latest inspection report.
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8/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in walkin cooler.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods./ chicken on cans of soft drinks. Repeat Violation.
- Critical. Observed food stored on floor./ walkin cooler.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area./ bar Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled. Repeat Violation. Repeat Violation.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./ reachin freezer. Repeat Violation.
- Equipment and utensils not properly air-dried. Repeat Violation.
- Observed clean equipment stored on floor./ kitchen/Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times./ kitchen
- Critical. Hand wash sink lacking proper hand drying provisions./ bar Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory./ bar. Repeat Violation.
- Floors not maintained smooth and durable./ walkin cooler
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods./ walkin cooler.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area./ kitchen prep table.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored./ silverware notinverted to touch handle only at soup station.
- Critical. Hand wash sink lacking proper hand drying provisions./ kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory./ kitchen
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect./ employee making a sandwich without wearing gloves.
- Critical. Observed interior of microwave soiled.
- Critical. Handwashing cleanser lacking at handwashing lavatory./ kitchen Corrected On Site.
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9/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/24/2009 | Routine - Food | Warning Issued |
| No report available. | 11/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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