- Basic - Dishmachine has no data plate/operating specifications. On chlorine dish machine.
- Basic - Old labels stuck to food containers after cleaning. Throughout establishment on clean racks by triple sink and in back storage area.
- Basic - Reach-in cooler gasket torn/in disrepair. On small reach in cooler across from cookline, manager said they have just ordered new gaskets. **Repeat Violation**
- Basic - Soiled reach-in freezer gaskets. Reach in freezer side of kitchen. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front counter by handsink, corrected by manager. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler steak 47°, crab cake 46°, reach in cooler drawers, cut tomatoes 55-60°, Butter 47° in reach in cooler to right behind from counter, butter 60° in reach in cooler to left behind front counter. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Opened box of Raw hamburger meat over opened plastic bags of raw chicken. Manager corrected. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Ground sausage over whole shell eggs reach in cooler corrected by manager. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. butter 60° in reach in cooler to left behind front counter, has been in cooler greater than 4 hours according to manager. **Repeat Violation**
- High Priority - Toxic substance/chemical improperly stored. Spray bottle of bleach stored over pots by dish machine, corrected by manager. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Reach in cooler next to reach in freezer side of kitchen.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. One ambient thermometer reading 40°, one reading 50° in same reach in cooler behind front counter.
- 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. Small reach in cooler to left behind front counter, ambient 52°
- Intermediate - Encrusted, soiled material on slicer. Small slicer, "clean" according to employees on center prep table. Employee cleaned. **Corrected On-Site**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For Robert Dedes.
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach in cooler gaskets soiled with slimy/mold-like build-up. Food debris on reach in cooler across from cook line.
- Basic - Reach-in cooler gasket torn/in disrepair. Prep cooler across from cook line. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken salad, egg salad, honey butter, pasta salad 46° prep cooler. Feta 46°, turkey 45° reach in cooler across from prep table. Butter in reach in cooler across from front counter 54-57°. **Repeat Violation**
- 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 and the time removed from temperature control cannot be determined. Hollandaise sauce 60° on prep table, chef stated the sauce is made at the beginning of breakfast and discarded at the end, 7 am - 11 am.
- High Priority - Raw animal food stored over ready-to-eat food. Opened Package of raw sausage over opened package of fries reach in freezer across from kitchen. Package of Raw Philly cheesesteak over container of cheesecake reach in freezer back storage area, open bag of hamburger over package of cheese and package of biscuits.
- High Priority - Shell eggs in use or stored with cracks or broken shells. 3 door Reach in cooler by back door, bottom shelf.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Butter in reach in cooler across from front counter 54-57°.
- 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. Large make table reach in cooler across from prep table and small reach in cooler across from front counter. All food temped at 46° and above.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Lobster bisque 75-79° 2 hrs after cooking in reach in cooler. Shrimp bisque 155-158° covered in 3 door reach in cooler.
- Intermediate - Required employee training provided by an unapproved provider 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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3/19/2014 | 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. Flip top water bottle in food prep area.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler across from stove.
- Basic - Spray bottle containing a food product not labeled. Spray bottle of water near toaster. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen and on prep tables. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bread crumbs and flour. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburger patties and sausage in reach in cooler under cook area at 45°. Corrective action moved to free standing reach in cooler.
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10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Single-service items stored on floor in dry storage area. Foam cups **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over cheese and mushrooms in top of reach in cooler **Corrected On-Site**
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5/24/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/4/2013 | Routine - Food | Call Back - Complied |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bread crumbs **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Crab cakes, raw shrimp etc 46'F- 48'F, glass door reachin cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab cakes and raw shrimp 46'F - 48'F, glass door reach in cooler
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Glass door reach in cooler
- 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. Glass door reach in cooler ambien air temp 46'F
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1/3/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door reach in cooler thermometer reads 54'F
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee bare handed crissont for service Corrected On Site. washed hands put on gloves
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelet
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. various potentially hazardous foods, 2 drawer reach in cooler, 46'F - 50'F corrective action foods iced down
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8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Storage/handling of clean equipment, utensils
- Critical - (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Current license properly displayed
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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2/24/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. plates in dry storage area need to be covered or inverted
- Critical - No Certified Food Manager for establishment. 30 days to obtain
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on fan near 3 compartment sink
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves at cook line Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. grabbed raw hamburger then touched cooked crab cakes without changing gloves Corrected On Site.
- Critical - Observed interior of microwave soiled. under meat slicer
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over top mayonaise in glass door reach in cooler
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine bucket
- Critical - Working containers of food removed from original container not identified by common name. spray bottle of water
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2/24/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Chips under prep table in tub uncovered not bagged made fresh in facility. COS.
- Clean pans stacked wet on dish rack.
- Cloth towel used to cover biscuits. Not easily cleanable/absorbant.
- Critical - Employee with open drink stored on prep table reachin cooler.
- Critical - Facility sserves eggs cooked to order and did not have a consumer advisory on menu or posted. Provided operator with copy. COS.
- Critical - Operating without current license.
- Critical - Potentially hazardous food not cold held at 41F or below. Shell eggs on counter 47F and butter on top of RIC 68F both were out less than 4 hours put back in cooler. COS.
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1/11/2012 | Routine - Food | Warning Issued |
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