- Basic - Bowl or other container with no handle used to dispense food. In chili cream sauce sitting on steam table, removed y manager. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dark build up around soda nozzles on soda machine in bar area. Bar tender cleaned nozzles. **Corrected On-Site**
- Basic - Dead roaches on premises. One dead roach under chemical storage shelves back of kitchen. Cleaned up by employee. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Heavily cracked / cracking lid on ancho chicken in walk in cooler, removed by employee. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Closed sugar container in server prep area, scoop handle in sugar.
- Basic - Soiled reach-in cooler gaskets. Gaskets throughout reach in cooler along cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sirloin steaks 45-47° in reach in cooler under grill, corrective action, manager placed ice on all items. Chicken raw 45-50° in drawers under grill, manager added ice to items. Milk wash 55° end of cook line recommended adding to Time as a Public Health Control. Milk was was placed out around 12, recommended marking time and discarding at 4 pm, garlic and oil 73° in pizza prep area, recommend adding to Time as a Public Health Control. feta 47°, cooked black bean mixture 47° reach in cooler drawers app ear pizza oven, recommended adding ice.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. Lettuce above prep area side of kitchen marked from 11:30-4:00 pm .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 111°, corrective action, manager stirred and potatoes reached 145°. Chili cream 110° sitting on top of steam table, corrective action, instructed to move chili cream on steam table. Black beans 128° in hot box across from cook line, manager turned up temperature.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine interior top has heavy black mold like accumulation.
- 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. At least 2 employees expired.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Old labels stuck to food containers after cleaning. Clean dishes in prep area.
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Pears and avocados with stickers still on them.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On make tables.
- Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen. Moved by manager. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw Beef over sliced deli meats. Moved by manager. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Server stations.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing. By salad area **Corrected On-Site**
- Basic - Equipment in poor repair. Cut lettuce cooler not properly working, refrigeration person here
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Pizza area **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 70° cut lettuce, corrective action: wrote time
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Raw fish then bread with same gloves **Corrected On-Site**
- High Priority - Food with mold-like growth. One tomato slice, discarded by mgr **Corrected On-Site**
- High Priority - Iodine sanitizer not at proper minimum strength for warewashing. Do not use equipment/utensils not properly sanitized. At bar, 0, added more **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 120° mashed potatoes in warmer, corrective action: reheated
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee reheated left over soup to 141° an hr ago, explains to him and reheated soup to 168° **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. Dried food on it **Corrected On-Site**
- Intermediate - Food manager certification expired. Jesus
- Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in it **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Saut cooler interior by lid **Repeat Violation**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 28° **Corrected On-Site**
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- High Priority - Live, small flying insects in food preparation area. Drain flies
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meatloaf, 57'F-58'F, hot food placed under cooled meatloaf on speed rack corrective action rapidly reheated to 165'F
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Greater than 200 ppm chlorine DM
- Intermediate - Employee used handwash sink as a dump sink. Has beans in it on prep line **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Behind drawer units **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prepline **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Near prep line **Corrected On-Site**
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Metal pans stacked wet on dish rack
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs in sanitizer buket **Corrected On-Site**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Can of Mountain Dew on prep table **Corrected On-Site**
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changed gloves without washing hands **Corrected On-Site**
- Observed old labels stuck to food containers after cleaning. Metal and plastic
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw shrimp in drawer reach in cooler **Repeat Violation**
- Plumbing system in disrepair. Reach in cooler across from fryers on line not draining properly
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. on top of 9 drawer reach in cooler Repeat Violation.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. at bar Corrected On Site.
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7/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 9 drawer reach in cooler, do not use for storage of potentially hazardous foods until serviced
- Equipment and utensils not properly air-dried. dishes and pans stacked wet on rack
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. tortillas and cheese stored in water pooling in the reach in cooler Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. at bar Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. on top of 9 drawer reach in cooler Repeat Violation.
- Critical - Observed dented/rusted cans. chicken cosome badly dented Corrected On Site. voluntarily discarded Repeat Violation.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. various phf foods, 9 drawer reach in cooler, between 44' - 48'F Corrected On Site. items moved to walkin cooler
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp and chicken over cooked egg rolls in reach in cooler
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7/2/2012 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. chef's tool box of thermometers, basting brushes, knives etc
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on side of pizza oven door
- Observed cutting board grooved/pitted and no longer cleanable. wooden cuttingboard on prep line
- Critical - Observed dented/rusted cans. pasado pimentos jalapenos Corrected On Site. voluntarily discarded
- Critical - Observed encrusted material on can opener. Corrected On Site. washed Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. dish machine greater than 100ppm chlorine Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sqeeze bottles of wine and oil at cookline Corrected On Site.
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2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. dry storage
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. shelving in walk in cooler
- Observed ceiling tiles in disrepair. water damage? dry storage
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair. reach-in pooling water
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. plating food Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. reach-in units Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. black beans
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. tongs, 88'F
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over seafood, drawer cooler
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed toxic item stored in food preparation area. sani bucket on prep table
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. by rear exit
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed gaskets with slimy/mold-like build-up.
- Observed leaking pipe at plumbing fixture. handwash sink
- Observed old labels stuck to food containers after cleaning.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Whipped butter at waitress station
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. white product at waitess station
- Critical. No conspicuously located thermometer in holding unit. pizza unit Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitess and hostess cutting bread and placing on wooden cutting boards
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. fry cook handled raw fish then plated up fried product without washing hands and changing gloves Corrected On Site- manager notified and employee corrected
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. bottles require to be touched/opened to use, and the bottles are placed in food prep areas
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. reach ins at pizza line
- Critical. Observed encrusted material on can opener. and holder
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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8/10/2010 | 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. meatloaf in walk in
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products. spatulas/tongs used at grill station for raw fish, beef items Corrected On Site- GM to use separate utensils by product, to color code utensils by product to avoid cross contamination
- Critical. Hot water not provided/shut off at employee hand wash sink. hot water not readily available at handwash sink at salad prep Plumber on site installing immediate service water heaters.
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2/17/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salad cooler Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham double panned on top of cheese - sandwiche make table Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad cooler
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher handled clean dishes after dirty dishes without washing his hands
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Hot water not provided/shut off at employee hand wash sink. near salad cooler
- Observed leaking pipe at plumbing fixture. ice bin at bar
- Observed food mold like substance accumulated on kitchen floor. under ice cooler at bar
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing buckets
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1/26/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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8/5/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salad cooler mgr to remove Potentially hazardous foods and use pizza table next to
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pizza make table
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sautee frosted rail - pork sausage andouille Corrected On Site.- mgr discarded
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad cooler KM to remove Potentially hazardous foods and use unit only for vegetables and breads Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizaw make table - mgr to ice and hold at 41F or use Time Corrected On Site.
- Observed in-use utensil stored in standing sanitizing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. waitress station
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. Repeat Violation.
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8/4/2009 | Routine - Food | Warning Issued |
| No report available. | 4/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/2/2009 | Routine - Food | Warning Issued |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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