- 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.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Wet mop not hung to dry. Corrected On Site.
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed floor area(s) covered with standing water.
- Observed hole in ceiling by mop sink.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. Both on cookline.
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Violation: 20B-02-1 Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Violation: 25-04-1 Observed single-service items stored on floor. cups and lids.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions, soap and handwash sign. Both in bar.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. All 4 on cookline.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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6/24/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions, soap and handwash sign. Both in bar.
- Critical - Hand wash sink lacking proper hand drying provisions. All 4 on cookline.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - No conspicuously located thermometer in holding unit. Both on cookline.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store dirty glasses, bar
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Delfield.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Delfield cooler drop in cooler holding turkey at 46F, cheese at 49F, ham at 53F. Advised to keep them in reach in portion of cooler
- Observed single-service items stored on floor. cups and lids.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chili beans at 120F for less than 2 hours per operator. Advised to reheat to 165F to hot hold at 135F or above.
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6/10/2011 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.macaroni and cheese. 1 hr.more hot water acded to steamer.Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.chickennwings at 126. more hot water added to steamer.Corrected On Site.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. more water added to steamer Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Observed single-service itemsates,cups stored on floor.in stirage hallway.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No handwashing sign provided at a mens restroom handsink used by food employees.
- Critical. Hand wash sink in kitchen lacking proper hand drying provisions.
- Critical. Hand wash sink lacking proper hand drying provisions.at the bar.
- Critical. Handwashing cleanser lacking at a bar handwashing lavatory.
- Critical. Observed small flying insects in bar area.
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8/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service items stored on floor.
- Critical. Hand wash sink lacking proper hand drying provisions.in kitchen.
- Critical. Observed unlabeled spray bottle.kitchen area.
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.11.
- Observed in-use utensil stored in standing water at bulk ice cream area dipperwell being repaired than 135 degrees Fahrenheit.
- Critical. Food-contact surfaces Cutting board in contact with potentially hazardous food not cleaned at least every four hours.
- Critical. No handwashing sign provided at a bar handsink used by food employees.
- Critical. Employee Hand wash sink at center area lacking proper hand drying provisions.
- Observed damaged air conditioning vent covers.in single service storage area.
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7/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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