- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair. RI cooler door not closing properly. Gap on top, by cooking area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - Soda gun holster with accumulated slime/debris. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in freezer. Ice cream
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fries 116. Discarded
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Pasta. **Corrected On-Site**
- 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.
- Intermediate - Soda gun soiled. Bar **Repeat Violation**
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Back storage
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- 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.
- Basic - Employee wearing soiled apron.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. RI cooler not cooling properly, ice added, service called. **Repeat Violation**
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back storage
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Some units **Repeat Violation**
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At RI cooler not cooling properly, ice added, tuna, sauces, cut tomatoes, turkey at 48, less than 3 hours.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Soda gun soiled. At bar **Repeat Violation**
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Back storage area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- 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 - Equipment in poor repair. 2 RI coolers/prep tables and WI cooler
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units and drawers. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- 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 RI coolers and WI cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Not working at dishwashing area.
- Intermediate - No chlorine/quat chemical test kits provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area
- 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. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Some foods
- Intermediate - Soda gun soiled. At bar
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.pots placed over dishwasher machine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee eating in a food preparation or other restricted area. Dishwasher employee eating while dish washing.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Employee with no hair restraint while engaging in food preparation. Pantry salad person.
- Basic - Faucet/handle missing at plumbing fixture.3 compartment sink.
- Basic - Floor area(s) covered with standing water. Storage area near bar.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Stored food not covered in walk-in cooler.apple cobbler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter for chicken 78f degrees.
- 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. Batter for chicken 78f degrees.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef stored over corn on the cob. Raw beef over ice cream uncovere.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- Intermediate - Cold water not provided/shut off at employee handwash sink. By dessert preparation area.
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No list of certified food service managers available at the establishment.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Batter used for chicken.
- 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.
- Intermediate - Soil residue in food storage containers.by pantry / salads.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. AT COOK LINE.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. NOT REACHING 180F DEGREES AT THE NOZZLE.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. NO ORGINAL CERTIFICATION TO BE OBSERVED .
- Critical - Observed employee improperly washing hands. NO PAPER TOWELS AND SOAP PROVIDED AT HANDWASH SINK . COOK LINE, BAR.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. FOOD CASES BY BACK OFFICE. Corrected On Site.
- Critical - Person in charge failed to insure proper handwashing by employees. BAR AND KITCHEN LACKING PAPER TOWELS AT HANDWASH SINK STATIONS.
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No list of certified food service managers available at the establishment.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 04/10/2012.
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. RESTROOMS AND HANDWASHING SINKS.
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10/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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